It wasn’t too long ago when my lovely and I visited a recovering friend and upon leaving the hospital, we quite by accident, ventured into a health food café and sat down to partake of a real health food cuisine eaterie’. And as I have mentioned many times before, we generally do not seek out truly health food cuisine though on this particular dining occasion, we found ourselves searching for a Bistro’ near the south end part of Tulsatown.
Zoe’s is part of a new culture dining experience blending past dishes with a present day attitude of ‘less is more’ and though my spouse and I are of Caribbean descent and prone to more robust spicy dishes, we do on occasion choose places of varying food cultures to widen our view of new multi blended foods, hence the search for Zoe’s on advice from a reformer.
Upon entering Zoe’s, we were struck by the immediate cleanliness touched. with simplicity where all items have a reason for being. Freshly made each day, foods become more of a palette experience rather than eat and go, though taking out for extra one-on-one time is also a good thing.
The menu was challenging with the many food selections but soon we soon settled on chicken and orzo soup as a starter with a Greek salad finish. The foods were exactly what we expected, clean and freshly made and as expected, my spouse stayed the course without additional spices while a colorful array of spices found their way atop both my soup and salad – it just seems indecent to be so overtly clean.
Our main entrée consisted of a grilled Turkey Stack with a feta spread lavishly overlayed with Mozzarella cheese and a side dish of Red Pepper Hummus. The grilled turkey stack had that special aroma of all grilled foods of wanting more even when an empty plate is staring at you and along with the red pepper hummus, rounded out our taste tempting meal for the day.
We were a little surprised by the quality of freshly made foods and the prepping staff courtesies that were extended to us. All in all, our dining experience at Zoe’s was well worth the effort of the drive and now that we know where our Zoe’s is, we will do a little more visiting for the benefit of ourselves though probably will still sneak about with a bunch of topping spices – it seems you just can’t whitewash those Caribbean’s.
Caribbean Red Rice on the light side
3 cups long grained white rice
3 ½ cups water
1 cup chopped red/green bell peppers
¾ cup chopped yellow onion
1 packet Sazon spice
¾ tbsp. sugar
1 tbsp. tomato based bouillon powder
½ tbsp. chicken bouillon powder
¾ cup chopped cooked chicken
½ cup chopped Cilantro
Rinse rice until water clears, set aside. In heavy pot, add all other ingredients less Cilantro simmering over medium high heat a few minutes, this to ‘crack’ the oils and flavors of the ingredients. Add rice and water stirring gently bringing the water to a light simmer. Continue stirring rice until mixture begins to ‘spit’ gently (about 7 minutes) turning the heat down little by little to not burn rice. When rice looks solidified, cover snugly, leaving it sit for 23 minutes on very low heat. When time is up, remove from heat to cold burner, and using a BBQ fork, gently turn rice over, then let sit 8 minutes, repeating this process 2 more times – Enjoy.
To prepare rice for leftovers, let rice cool for couple hours, again folding rice gently to not break rice kernels. Remove rice from pot to plastic container. Next morning, stir rice to kernel size for next meal using Microwave to heat.