Great Meals in Monument Valley.

Goulding’s Stagecoach Dining Room

1000 Main St

PO Box 360001
Monument Valley, UT 84536

Phone: (435) 727-3231

Fax: (435) 727-3344

Website: http://www.gouldings.com/dining-room/  

 

 

Originally, the site where the Stagecoach Dining Room is located, first started out as a movie prop when John Ford began making movies down in Monument Valley.  It became the mess hall for movie crews and cast; the cook would prepare the food, ring the bell (still displayed out front), everyone would come in to eat family style.  When tourists began staying at the newly built Lodge, they would eat at the mess hall; but the Health Department visited one day, stated it was unsafe and condemned.  The Gouldings tore down the old building, replaced it with a modern structure which included large windows that allowed diners to view Monument Valley.  General Managers are Scott and Alexa Laws who have years of restaurant experience under their belts; including the "Lamplight Restaurant" in Monticello, loved by locals and tourists alike.  Receiving an offer to manage the Stagecoach in beautifully scenic and sacred Monument Valley, they really could not be faulted for snapping it up.

 

 

Cheerfulness is exhibited by the entire staff; a lovely ceramic pitcher of Native American design is upon every table, filled with water for thirsty travelers.  The restaurant is well lit; diners get an eye opening view whether seated next to the windows or further inside.  Breakfast, lunch and dinner are available; delicious foods which are often prepared, or overseen by, restaurant mangers Lorenz and Barbara Holiday.  I interviewed Lorenz via telephone and I could tell immediately he had that one special factor that makes a great chef…PASSION!   His pride was evident in explaining how all Navajo dishes were made in house, following traditional recipes.  For anyone traveling throughout this region of the Southwest, ordering Fry Bread at the Stagecoach is a must try if you want to have a true southwestern food experience.   Whether as a dessert drizzled with honey, a side with savory Beef Stew, or the ever popular Navajo Taco loaded with beefy taco filling and vegetables; Fry Bread is a treat!

While supplies are outsourced from a food distribution company in Phoenix, Arizona, Lorenz diligently makes sure that every menu item is prepared expertly.  The Stagecoach Dining Room has introduced an extensive dessert menu featuring such items as Chocolate Decadence Cake – rich dark chocolate cake sandwich between, and surrounded by, thick chocolate mousse. 

 

 

 

 

 

 

 

 

Or how about a slice of Pecan Turtle Cheesecake – luscious cheesecake with a graham cracker crust, topped with a layer of gooey caramel sauce, rimmed with chopped pecans.  Please note, no turtles were harmed during the making of this cheesecake.  Lorenz does take great pride in bragging about the sweetly enticing Apple, Peach and Cherry pies which he creates himself.  One note of warning, come with a huge appetite, or have a way to store the leftovers; the portions are meant to fill you up!

 

 

 

Country Fried Steak

The menu caters to all visitors; enormous cuts of steak for carnivores, vegetarian dishes, gluten free, and my favorite, for those on a “see food” diet; see food and eat it!  One feature I encourage trying is the soup and salad bar; including an offering of two soups with a large variety of salad fixings and dressings.  This can be included in a menu selection, an additional one trip to, or an all you can eat feast.  Of course, consider trying a Native American specialty and don’t forget the Fry Bread!

 

 

Afterwards, wander around the Gouldings complex; visit the General Store/Home of the Gouldings museum, or the John Wayne museum housed in the stone cabin actually used in the film, “She Wore a Yellow Ribbon”.  Trading Post, Gift Shop, Arts and Crafts Shop; or even stay at the Lodge, or RV Campground, with a tour of Monument Valley Tribal Park booked.  No matter what your plans, make sure to enjoy a meal, or two, at the Stagecoach Dining Room; you will be thanking me for this little piece of traveler’s advice.

 

Mary Cokenour

Too Much Squash!

Even though the calendar states that we are in the season of spring; snow, ice and cold rain have been dousing our area.  March came in like a lamb; beautiful warm weather, clear skies and the fruit trees blossomed.  March went out like a roaring lion with high winds, snow mixing with rain to make an icy, slushy mess.  Happily I can say, the apricot trees by my fence are still in full bloom; ok, they may have dropped a few, but they're still bursting with flowers.

Again this year I plan on creating a vegetable garden; as much as I've worked on the soil of our property, it stills fights against any attempts at growing plants.  Except for the weeds, they are everywhere and laugh as they spread; they think the weed killer spray is a cute, little shower.  I might just have to buy vegetables elsewhere if I want fresh again; sometimes I buy too much and end up freezing what I can.  Yellow squash and zucchini are perfect examples of abundant vegetables that can be purchased cheaply, if need be, and frozen for later use.

So, a day came when I was preparing a roast beef, didn't want the typical potato side with a steamed vegetable.  Seeing the frozen squash in the freezer, the load of canned whole kernel corn and creamed corn, an idea for a casserole side dish came to mind.

...and here you have, Squash and Corn Casserole.

Squash and Corn Casserole

Ingredients:

3 yellow squash, cut into ¼ inch slices

3 zucchini, cut into ¼ inch slices
1 (15 oz.) can whole kernel corn, drained
1 and ½ cups minced onions
2 tsp. ground black pepper
1 Tbsp. salt
1 (10.5 oz.) can cream of mushroom soup
2 (15 oz.) cans creamed corn
1 Tbsp. garlic powder

Preparation:

Preheat oven to 400F; spray 9 x 13 baking dish with nonstick cooking spray.

Create layers of yellow squash, zucchini and corn; sprinkling black pepper, salt and onions over each layer.

In a large bowl, mix together cream of mushroom soup, creamed corn and garlic powder; pour over vegetables in baking dish.

 

Cover with aluminum foil for 30 minutes; remove foil and bake additional 30 minutes.  Let casserole rest for 10 minutes before servings.

 

Makes 8 servings.

Mary Cokenour

Alternative Fact – The Cake is a Lie!

Players of the first person, puzzle solving, video game “Portal” will recognize the phrase, “The cake is a lie.”  A supposedly sweet little girl motivates the player to continue on through a deadly maze, the promise of a cake and party when completed.  The recipe itself is seen on computer screens, often recited throughout the game.  The catch?  The recipe contains many inedible ingredients; if the cake is eaten, the player would die anyway.

"Alternative Fact", a term spoken by Kellyanne Elizabeth Conway (American political activist currently serving as Counselor to President Donald Trump) in January 2017.  She claims the US media developed a definition which was not necessarily the meaning that Conway intended. A politically declared "fact" that does not match reality; a fiction, a falsehood, a lie, not a fact.  In other words, a politically correct term that means "it's a lie" without being nasty sounding.

In other words, you have this seemingly intelligent, pleasant looking, woman telling you one fact, while the players (American public) are believing a lie and continue on with the game.  Or that is what the media is intending for us to believe; are they trying to get us to follow the cake?  Main problem is, people are too ready to be sheeple; to follow the shepherd without questions; without bothering to do research to figure out what is true, what is the lie. 

Anyway, I do not have the time nor patience to get into political fights, not debates, not arguments based on facts, but knock-down, drag-out fights, mostly based upon “alternative facts”!  Whether it is for or against our new President; whether it is for or against the Bears Ears National Monument; people are ready to fight, verbally and physically on social media.  I have seen family, friends, virtual strangers blast with cruel words; threaten to kill; unfriend, block and refuse to speak to each other ever again.  I, myself, have been unfriended and blocked for refusing to pick one side or the other 100%; I’m either with the “correct” crowd, or I’m an enemy.  I have even heard from several sources that I have declared whether I am pro or con on an issue.  Really?  Would be so nice if these “gossips” would have the politeness and courage to outright ask me before signing me up to their cause!  Why having me on their side is so important leaves me clueless.

Now that the venting is out of the way, let me get to the true purpose of this article, “the cake is a lie”.  Recently I found, again on social media, a recipe for a “poke cake” (poke holes in cake, pour liquid frosting over top) called “Do Nothing Cake”.  Personally I am not a fan of poke cakes; the flavor seems to be concentrated at the “hole” sites, doesn’t seem to infuse the entire cake.  Other folks love them as they are quick and convenient to make, especially when going to a social event; to each his own and I applaud that.  For a test, I made one cake according to the recipe, using all-purpose white flour and granulated white sugar.  The second cake I used coconut flour and unrefined coconut sugar; often used in gluten free cooking and baking.  If you remember one of my previous articles, I made coconut pancakes with these products and they were quite yummy!  How could I go wrong baking a cake then?

After both cakes were baked, frosted and ready to eat, Roy and I decided to taste test first, before asking others for opinions.  The “Do Nothing Cake” was moist, slight pineapple flavor in the cake; the chopped pecans were a bit overwhelming for both of us.  Now the cake made with the coconut products, oh dear; the batter had been more like a soft cookie dough. While moist the cake was very “gritty”, had a terrible mouth feel, and was simply downright awful!  Poor Roy and myself, we couldn’t get that one bite out of our mouths quick enough; and the entire 9” x 13” cake went immediately into the trash bin.  My usual guinea pigs couldn’t be put through this horrible ordeal; Roy took the first cake to his mom’s house, and she’s loving it.

Now the point of me telling you of my baking failure is to help you realize; you can’t tell the lie from the truth if you don’t investigate it yourself.  By the way, social media is for socializing, so start being nicer to each other; less stress that way.

 

Do Nothing Cake

(www.cakescottage.com)

 Ingredients:

Cake:

2 cups all-purpose flour (had ¼ for high altitudes)

2 cups granulated sugar
2 eggs, slightly beaten
2 tsp. vanilla
1 tsp. baking soda
Pinch of salt (1/8 tsp.)
1 large can (20 oz.) crushed pineapple with juice

Frosting:

1 stick (1/2 cup) butter

1 cup sugar
1 can (5.5 oz.) evaporated milk
1 cup chopped pecans
1 cup shredded coconut

Preparation:

1 - Preheat oven to 350°F.
 

2 - In a large bowl, Whisk together all the batter ingredients until just combined.

3 - Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t over bake.

4 - While cake is still baking, prepare the frosting.



(Note on Photos:  Coconut Products on Left; Regular Products on Right)

5 - Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.

6 - Cook and stir for about 5 minutes, or until slightly thickened.

7 - Remove from heat and add in the coconut and pecans.

8 - Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similar-sized object, begin poking holes in the cake.

 9 - You need holes so that hot frosting has plenty of room to get down and soak the cake. 

10 - Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.

11 - Allow cake to cool for a bit before cutting.

 

Notes:

For the “alternative fact” cake; used equal amounts of coconut flour and sugar in place of all-purpose flour and granulated sugar.

Add one cup of coconut milk to the coconut product cake ingredients; otherwise “batter” is crumbly.

Looks good enough to eat, but the cake is a lie!

A large rubber spatula worked better, for both cakes, than a whisk.

Heat butter, sugar and evaporated milk on medium-high heat.

Minutes baked: took 45 minutes for original cake recipe; 40 minutes for coconut products.

Processed Cake Batter vs. Coconut Product Cake Batter Before Baking.

Mary Cokenour

Eat Like a Real Local, Anywhere.

In my short lifetime (only 58, have plans to age 200), whenever I have traveled, it was always important to find local eateries to experience the food.  Why?  Basically, how would I learn about different cuisines, if all I ever ate was what I already knew about?  If I didn’t like it, seaweed salad for instance, then no loss to me if I never ate it again.  What if it was something absolutely amazing, soft shelled crab sandwich (yep, you eat the shell and all with this crab), and I missed out?  Alright, I hear, “Well if you never tried it, how could you ever miss it?”   While that might be a good point for those who are complacent, have no curiosity or spirit of adventure; it’s definitely not good enough for me. 

Think of it this way, you heard about Aunt So and So, never met her; saw photos, heard about how great she was.  Suddenly, you hear that she passed away and feel an emptiness inside; a sadness, not just for her passing, but that you missed out on meeting this wonderful person.  That’s what people should feel about life in general; don’t let it pass you by while you make excuses; or are afraid you won’t like an experience.  You never know definitely, if you hide in a cocoon indefinitely.

My initial experience with Southwestern and Mexican cuisines were, sadly, chain restaurants who supposedly offered up authentic recipes.  Imagine my surprise, moving to the Southwest, finally dining on the “real stuff”, and pondering what the chains were serving.  Even ingredients, such as chile peppers, refried beans, black beans and hominy were novelty items in the supermarkets’ “international aisle”.  That’s why, with the recipe I am giving, it contains Lima beans, not white pinto beans aka Great Northern beans; didn’t find those till I came out to Utah.  I also wanted a brighter color to break up the monotony of red and black beans mixed together in a red sauce.  Since an Amish favorite is “Barbecued Lima Beans”, I certainly thought they would be a delicious addition to my version of Southwestern Beans.  Served with roast beef, barbecued ribs or chicken; along with fluffy buttermilk biscuits or cornbread, this recipe is a perfect side dish.

Why wonder what you’re missing out on, go find out!

 

Southwestern Beans

 

Ingredients:

2 medium onions, chopped

2 large Jalapeno peppers, seeded and diced
1 (12 -16 oz.) package thick cut bacon, cut into 1 inch pieces
1 tsp. ground black pepper
2 Tbsp. minced garlic
3 (15 oz.) cans red kidney beans
3 (16 oz.) cans butter beans aka Lima beans
2 (15 oz.) cans pinto beans
2 (15 oz.) cans black beans

(Beans – drain, do not rinse)

2 (18 oz.) bottles barbecue sauce (smoked hickory flavored)

Preparation:

Spray 6 quart crock pot with nonstick cooking spray.  Layer onions, Jalapenos, bacon, black pepper and garlic in bottom.

  
 

Add layers of beans separately; or mix beans together and then place inside crock pot.  Pour barbecue sauce overall; cover; set on low for 5 hours.

 

Makes 20 – one cup servings.

 

 Bonus Recipe – Baked Barbecue Chicken Leg Quarters

 Ingredients:

4 chicken leg quarters (leave skin on)

½ cup olive oil
1 Tbsp. salt
2 tsp. ground black pepper
1 (12 oz.) bottle brown sugar barbecue sauce

Preparation:

Preheat oven to 450F; line jelly roll pan with aluminum foil; spray foil with nonstick cooking spray.

Place chicken on pan, drizzle olive oil over all; sprinkle salt and pepper over all.  Roast for one hour; remove pan, brush on half bottle of barbecue sauce over chicken.  Place back in oven for 10 minutes; repeat.

Makes 4 servings.

Note: the high temperature will melt the fat on the chicken, leaving the skin crispy, yet sealing juices into the chicken.

Mary Cokenour

Moab Diner is Still a Must Do in Moab.

Moab Diner and Ice Cream Shoppe

189 South Main (Highway 191)
Moab, Utah, 84532

Phone: (435)259-4006
Fax: (435) 259-0198

Website: http://www.moabdiner.com/





With Moab constantly expanding with new hotels, motels, shops and restaurants; it is a pleasure to be able to enjoy a meal at a long time establishment like the Moab Diner.  While the exterior and interior may have gotten a facelift, and a few minor changes to the menu, it is still the same for really good diner style food and fast, friendly service.

After having a horrible morning having our taxes done; we felt we needed, no, deserved, a feel good treat.  What better place than the Moab Diner?  Our server was Tasha and we adored her; warm, friendly, and truly made us feel welcomed; exactly what we needed!










The lunch special was Hot, Open Faced, Turkey Sandwich which I ordered; medium thick turkey slices which has been put on the grill and had a slight smoky flavor; over two slices of toast with mashed potatoes, green beans, cranberry sauce and gravy.










Hubby went for the Mushroom Swiss burger with all the fixings; new item in the French fries department is skin-on which, in our opinion, makes the fries taste so much better.  We also treated ourselves to the onion rings appetizer; crispy batter surrounding intact onion slices; not that chopped up stuff you get in the frozen food section; also came with ranch dressing for dipping.

Wait, not done yet!  Oh no, we were in full tax preparation depression, so ordered one of the most decadent desserts the Moab Diner offers, Cinnamon Roll Rage.  A large, warm, cinnamon roll covered with caramelized pecans and caramel sauce; with a large scoop of vanilla ice cream.  No, we did not eat any dinner that night!



Whether you want to start the day with a great breakfast; treat yourself to a good lunch or dinner after seeing the sites, hiking, climbing, biking, or river rafting; why drive all around Moab looking for a place to eat...go to the Moab Diner.

Mary Cokenour