It’s a bummer to see the B29 strEATery listed for sale on Craigslist. Such yummy mobile delights this truck offered! After Lamm left as the truck’s head chef and management, it wasn’t seen rolling the streets quite as often. In remembrance, here is the Poor Foodies post I wrote when I got to tour the truck pre-launch: B29 strEATery Open House!
Has Boise’s food truck heyday reached its twilight? I hope not.
The 32nd Annual Greek Food Festival is held the first weekend of June in Boise at Sts. Constantine & Helen Greek Orthodox Church. I have attended this event many times, and it is a foodie’s heaven! Besides all of the delicious Mediterranean dishes there is traditional dancing and dance lessons, music, storytelling, and tours of the church. All proceeds benefit the church.
The menu includes some of these mouthwatering dishes: souvlaki, lamb kebabs, pastitisio (Greek pasta lasagne), gyros, Greek Garden Salad, Spanikopita (a personal favorite) and a list of amazing desserts that you can eat there or stock up on take home! For a full menu, complete with pictures, visit the festival’s website.
The event is held at the Sts. Constantine & Helen Greek Orthodox Church, off of 27th and Bannock, in Boise. Parking is limited, so plan on carpooling, walking or bicycling to the event. The cost is only $1, with children under 12 free of cost.
These muffins are the perfect balance between salty and sweet // good-for-you yet dangerous. I wanted to bake something with pistachios (my husband snacks on the big bags from Costco), and I didn’t want it too sweet or imitation tasting - like pistachio ice cream can taste. I found a few muffins recipes and tweaked them (no oil, no buttermilk, no pudding, etc.), below is my mashed-up recipe. Yields one-dozen cupcake-size muffins.
2 cups whole-wheat flour
1/2 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/2 cup natural pistachio nuts, chopped (I shucked these by hand, but you can buy them already shelled.)
1 Tbsp baking powder
1/2 tsp salt
3/4 cup low-fat (2 percent) milk
1 cup yogurt (I used Greek Gods yogurt in honey. It is hands down the best tasting Greek yogurt, and great for baking. I prefer the version that has fat, especially because I omitted oil from this recipe.)
1/4 cup chopped pistachios
2 Tbsp turbinado sugar (Sugar in the Raw) or brown sugar
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring until well blended. Add milk, yogurt and egg all at once. Stir lightly just to mix. Don’t overmix or texture will suffer.
Spoon into 12 greased or paper-lined muffin cups. Mix topping in small bowl and spoon over batter. Bake at 400 F° for 18 to 22 minutes or until golden brown. Cool 5 minutes; then remove from pan and cool on wire rack. These are yummy warm or at room temp!
Here is a request from the fabulous Stephanie Coyle:
Here’s the deal. I have 250+ road weary bands to feed here in 32 days, when the wonder of Treefort Music Festhits down. I’ve had a lot of very kind and generous friends and community members step up and contribute to our artist hospitality lounge (and swag bags), but there is plennnty room and need for more. Anything at all would be so helpful..chips, pretzels, bagels, cookies, pastries…anything. Email me (stephanie(at)treefortmusicfest.com) if you’re willing and able to help out. Thank you! XO
Nov. 2-11 is Downtown Boise Association’s “Boise Restaurant Week,” featuring special deals and exclusive dining from: Berryhill & Co., Le Cafe de Paris, Red Feather, Bardenay, Brickyard Steakhouse, Flatbread Community Oven, Lock, Stock & Barrel, Mai Thai, Proto’s, Solid Grill, Taj Majal, The Matador, The Melting Pot, and Piper Pub.