Post image for Rustic Kabobs and Bruschetta

As promised, this week’s recipe is one of the many delicious meals from my recent camping trip in the Adirondack Mountains. The bare essentials and need for practicality reminded me how good simple foods like a plain sandwich can be. Even though I got a bit fancier than that for this dinner, there is still a quality of simplicity to the meal that I really like. The challenge of cooking with limited resources was fun and allowed me to get creative. This recipe can be prepared over an open fire or using a grill – I’ll show you how to do it both ways.

Kabob Ingredients:

½ Red Pepper

1 Small Carton of Whole Baby Portabella Mushrooms

1 Small Sweet Onion

½ Zucchini

½ Lb. Bay Scallops

¼ Cup Olive Oil

½ Lemon

1Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Wooden or Metal Kabob Skewers

Basting Brush

Bruschetta Ingredients:

½ Loaf of Pesto Seasoned Bread

¼ Cup Olive Oil

½ Lemon

1 Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Basting Brush

We bought all of the ingredients from local mom and pops stores. If you do the same, your kabobs and bruschetta could turn out completely different, but you can still follow the same process.

Instructions:

Slice Lemon in half. Mix together squeeze juice from one half and mix with with olive oil & seasoning for the kabobs. Set aside.
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Break off 2 ft. piece of tinfoil. Fold over each edge.

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Fold in each corner.2

Fold up each side making a wall – pinch together at corners.081

Fold over the corners so that they will not leak.083

Slice red pepper, onion, and zucchini into fairly large wedge-shaped pieces.

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Slide ingredients onto skewers in random order until all are used up. As you finish skewers lay them onto the tinfoil.111

Baste skewers using entire lemon/oil/seasoning mixture.112

Slice desired amount of bread for bruschetta.114

Make anther – smaller – tinfoil boat to place the bread slices into. Mix together bruschetta olive oil, seasoning, and juice from remaining lemon. Baste both slides of each bread slice with the mixture.

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To cook over the open fire, cover tinfoil boats with another piece of tinfoil.127

You want to separate logs and create a nice spot over hot coals to place the food.129

Let cook for about 15-20 min, depending on how hot your coals are. Use a fire mitt when checking to see if they’re cooked or removing them from the fire. Once scallops are cooked, they won’t have that cloudy/clear look they have when they’re raw.135

You can also cook everything on the grill. Put the kabobs on first. After about 10minutes add the bruschetta and let grill for another 5-10 minutes.

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Enjoy the tasty meal =)

Mollie -Jun 29, 2011, 10:45AM
I live like 8 miles from Wilmington! Glad you had fun
Phillies Jersey -Jun 28, 2011, 11:13PM
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Post image for Gluten-Free Nut Bread

I don’t personally follow a gluten-free diet, but I have friends who do, so I like to mess around with recipes once in a while. This nut bread is one I’ve been wanting to try for a while. Normally, the thought of making bread kind of scares me a little. I feel like you need skills I’ve never tried out before, but with this bread it turned out the toughest part was gathering all of the obscure ingredients I needed to make it gluten-free. Once I finally got around to making it, it turned out to be nutty and delicious. It works great for toast in the morning with a little bit of jam =)

Ingredients:

1 ½ cups almond flour
¾  cup arrowroot powder
¼ cup flax seed meal
½ teaspoon salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoonapple cider vinegar
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds

Instructions:

Chop up all nuts that need to be coarsely chopped, and mix all seeds/nuts in a small bowl.

Combine almond flour, arrowroot powder, flaxseed meal, salt, and baking soda in a medium bowl.111

In a large bowl, beat eggs well. Then add agave nectar and apple cider vinegar.

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Slowly mix dry ingredients into wet.

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Stir in nut/seed mixture

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Pour into a well-greased 7.5” x 3.5” bread pan

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Bake for about 35 minutes. (You should be able to stick a toothpick/knife into the center and pull it out cleanly.)

marianne -Jun 13, 2011, 3:31PM
Thank you Naomi for thinking of us Ceiliac FP Fans!!! xoxo
Fp Naomi -Jun 13, 2011, 2:43PM
Grace Mae - bake it at 325F.Sorry about that!

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Post Punk Kitchen

Post image for Post Punk Kitchen

Because I escaped the city for this past holiday weekend, I never made it to pick up ingredients for this week’s recipe post. My fridge and food cabinets are something of a vacant wasteland at the moment. In replacement, I thought I’d share one of my favorite vegan recipe blogs, Post Punk Kitchen. The author is a down-to-earth vegan with one good hand in the kitchen. I love her point of view on food, and I often check out her blog for ideas. Here are some of her recipes I’m thinking I must try at home this month:

Creamy Avocado Salad: I’m not huge on mayonnaise-y potato salad because it’s so bad for you, but I’ve never thought of using avocado instead. Oh does this sound delicious.

Spinach Linguine with Edamame Pesto: Edamame is popping up everywhere these days. Just the other day I had a sandwich made with edamame hummus. Who knew? I’m all into exploring its many uses.

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Perfect Grilled Portabellas: One of the best parts of summer is grilling. Just because this is traditionally a carnivorous pastime doesn’t mean there aren’t amazing veggie options as well. This recipe gives great tips on how to grill the perfect portabella. It’s also super healthy!

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Omg Oven Baked Onion Rings: These onion rings look perfect for entertaining. I’m also thinking they’d go great with those aforementioned bello burgers.

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Raw Strawberry Cheesecake: I have to admit, although I rarely eat it, I’m an enormous cheesecake lover. I’ve never thought of making a vegan cheesecake, let alone a completely raw one. I want to try this one out just to see how well it stands up against the real thing.

Rylie -Jun 06, 2011, 10:47PM
I ate the grilled portabellas for dinner tonight and they were to die for! so good! I am vegan and I am very picky about my sandwiches/burgers and this one was amazing! I also whipped up the potato salad to eat for lunch tomorrow, I tried a bite tonight and it is so fresh and yummy! Thanks for sharing :)
Cindy G. -Jun 06, 2011, 7:08AM
Yum

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Post image for Berry Smoothie

There are two kinds of people in this world: sweet and salty. I unfortunately, am one of those with a huge sweet tooth. I’m always trying to come up with healthy options that can still satisfy my craving. This berry smoothie is one of my favorites. It’s made with almond milk which gives it the perfect creaminess, and I also throw in a few mint leaves to make it refreshing. The best part? Almost anyone can eat it! It is vegetarian, vegan, and gluten-free. =)

Ingredients:

-1 cup frozen strawberries

-1 cup frozen blueberries

-almond milk (approx 1 cup)

-1tbsp mint leaves

You will need either a blender or a hand blender (shown in this example)

Instructions:

Fill measuring cup with berries and mint leaves

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Fill with almond milk until just a few berries are poking out on top

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Hand blend (or blend) ingredients

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Once ingredients have a purplish/pink color you can pour it into a glass or bowl and eat with a spoon.

**now that you’ve made this recipe feel free to experiment with any fruit combination you’d like. I like to stick to frozen fruit because they give it a nice cold iciness!

Robin Robaszkiewicz -Jun 01, 2011, 6:13AM
LOVE the clothes on here!
Meghan -May 31, 2011, 1:26PM
I made one this morning! Delicious, thank you for the tips! Vanilla Almond Milk is the tits!

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Meditteranean Orzo Salad

Post image for Meditteranean Orzo Salad

I wish I could list all of the reasons why I love this salad, but you might all think I’ve gone crazy and stop reading this post. I’ll stick to the highlights. Reason A) you can stick a huge bowl of it in the fridge, and continue to eat it for days – cold or hot. Reason B) Orzo is a huge comfort food although you never hear it portrayed as one. And reason C) It gets its amazing flavor from fresh Rosemary I have planted in my backyard – I love, love, love the freshness (don’t worry it’s still good if you buy it too). Basically, I highly suggest giving it a go – you’ll probably come up with some of your own reasons to fall in love ;).

Ingredients:

1 Cup Orzo

2 Cups Water

¾ Cups Shrimp shelled and deveined (I like to take the tails all the way off for this recipe)

½ Cup Feta

1 Large Tomato seeded and diced

½ Cup Chopped Kalamata Olives

½ Cup Olive Oil

2 Sprigs of Rosemary

2 Cloves Garlic minced

1/4Tspn Garlic Powder

Salt and Pepper to taste

Instructions:

  1. Place orzo and water into a pot, cover and cook until all the water is evaporated – just like cooking rice
  2. In a small saucepan place 1tbs of olive oil, minced garlic cloves, shrimp, and one sprig of Rosemary broken into three pieces. Saute until shrimp is fully cooked.
  3. Place shrimp, tomato, kalamata olives, feta, orzo, olive oil, garlic powder, and last sprig of rosemary (broken up into about 5 pieces) into a large bowl. Mix thoroughly.
  4. Salt & Pepper to taste
  5. Stick in the fridge to chill or eat warm

**When serving, a nice option is to put it over a bed of greens.

Marianne -May 23, 2011, 11:01PM
@ Anonymous...for this recipe,substitute the orzo with rice or quinoa! I am Greek but I am not sure if Feta is GF b/c I don't like it so I never bothered to check. But a delicious G-Free recipe would be much appreciated! XOXO
Alexdou -May 23, 2011, 4:57AM
It looks not so good, but interesting.

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Grilled Cheese?

Post image for Grilled Cheese?

I was raised in an Italian family with real Italian cooks, so I have a tendency give anything an Italian spin in the kitchen. Hence this week’s recipe – my favorite grilled cheese sandwich – is nothing short of delicioso. It’s crazy easy to make and tastes just as good as any fancy Panini.

Ingredients:

2 Slices of bread (I like wholegrain, but if you want the traditional thing, go for ciabatta bread)

1tbsp Pesto

1 Canned artichoke – quartered

1 roasted red pepper – cut into 3 pieces

2 slices of fresh mozzarella (Mozzarella is traditional, but I didn’t have any when I made the sandwich, so I substituted a blend of jack cheeses. You can experiment with whatever cheeses you like. I highly recommend it.)

Spread pesto on both halves of your bread

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Place roasted red pepper on one half

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Place artichoke pieces on top of the roasted red pepper

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Place cheese on top of the artichokes & then toast both sandwich halves in the toaster oven – or regular oven at 350F if you don’t have a toaster oven – until cheese melts (approx 5 minutes).

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Place the top slice of bread on top, cut in half, and you’re done!

Colehaber -May 16, 2011, 9:17AM
that. looks. AMAZING! I want one!! www.colehaber.com
ashley -May 16, 2011, 8:50AM
this looks absolutely AMAZING! must try it out asap! {a little dash of ash}

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Post image for Mother’s Day Waffles

Here’s a delish breakfast for those of you in search of a good way to surprise your mom for mothers day. If you missed breakfast, well, who doesn’t like brupper (breakfast for supper)? Either way, she’ll think you’re the best kid in the entire world.

Ingredients (makes 8 six inch waffles):

2 cups almond milk (vanilla or plain), or any non-dairy milk
1 tablespoon apple cider vinegar
2 cups whole wheat pastry flour (all purpose works, too)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons ground flax seeds
1/2 cup water
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup sliced bananas
1 cup sliced almonds
2 cups greek yogurt (can leave out the yogurt or use non-dairy yogurt if you want to leave the breakfast entirely vegan)

Instructions:

  1. Combine almond milk and apple cider vinegar, set aside to curdle.
  2. Combine flour, baking powder, cinnamon, and salt in a large bowl.
  3. Add the flax seeds to milk mixture and mix vigorously until frothy (approx. 30sec-1min)
  4. Add milk mixture, water, olive oil, maple syrup, vanilla, and half of the bananas to flour mixture. Mix with a wooden spoon until mostly combined then fold in half of the almonds until all ingredients are moistened.
  5. Preheat waffle iron and let the batter rest. Cook according to waffle iron directions. Be sure to spray waffle iron with oil or cooking spray between each waffle.
  6. Garnish with extra bananas, almonds, and a spoonful of yogurt. (as an idea, drizzle the whole thing with honey instead of maple syrup, it’s so good!)
Georgie -May 08, 2011, 10:40PM
I was not at home on Mother's Day, but i will find a chance to do it for my mom.
Bonnie -May 08, 2011, 7:37PM
PS: In the "instructions" it's not written when to add the 2 Cups of yogurt...is it mixed in at the end with the almonds? Or is it the amount needed to garnish 8 waffles? Please advise...

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Post image for Green Tea with Lemon and Blueberries

This holiday season my grandmother gave me an adorable tea pot, and I’ve been obsessed with tea ever since. Many say that tea offers a range of cleansing effects and health benefits but all I know is that the many comforting cups of tea have definitely been good for my soul. Messing with different blends and experimentations has been a fun and tasty adventure. I began to spice it up recently with the addition of fruit. Here is one of my favorite, antioxidant rich, energizing creations. Drink it hot or stick it in the fridge for a refreshing iced tea – perfect for summertime!

Ingredients:

2 Teaspoons of green tea or two green tea teabags

2 Cups of boiling water

2 Thin slices of ginger

2 Lemon Wedges

¼ Cup of lightly mashed blueberries

2 Tablespoons agave nectar or honey

Preparation:

  1. Prep all ingredients and put water on to boil
  2. Place everything together into a pitcher
  3. Once the tea is fully brewed (about 5 minutes) remove green tea & enjoy!
haydn -May 19, 2011, 5:07AM
wow, the color looks really awesome! Who can reject this.... http://www.myheelsboutique.com
Cynthia -May 02, 2011, 9:20PM
Wow this is such a great idea! Thank so much for sharing your recipe. I always drink plain hot tea, the farthest I go is to add lime, honey and sometimes ginger to my chamomile (when I have a cold haha), or fresh spearmint to my black/green tea (it's so nice and aromatic, I recommend it!). I'm definitely trying this, I love blueberries. And I'll do the cold version also, it would be a delicious accompaniment to my afternoon snack :)

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something sweet

Post image for something sweet

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food art by japanese artist cookieboy. so sweet, literally! the feathers are my fave.

Stacy -May 02, 2011, 1:21PM
These are amazing. So much detail. Very neat!
karacter -May 01, 2011, 6:34PM
wow those are awesome I want to make my own!! http://www.karacterblog.com

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Post image for Morning Glory Toast

There is no meal I love more than breakfast. Maybe I’m a bit too enthusiastic, but I truly believe it has magical powers – who’s not happy after a delicious morning meal, right? Case in point, my “Morning Glory Toast.” It’s a simple recipe that I made up the other day to cheer up my roommate and best friend who was having a rough weekend, and it was a big hit! I think it made her feel a little better & hopefully it can bring some sunshine into your lives too. =)

Ingredients:

1 Slice of multigrain bread

1 Egg

¼ Avocado

3 Half slices of tomato

Salt & Pepper to taste

Instructions:

  1. Grease skillet and crack an egg into it. Cook the egg sunny-side-up style. Salt & pepper egg while in pan.
  2. While the egg is cooking, place bread in toaster, slice tomato, and cut up avocado.
  3. Once toast is ready, spread avocado, place tomato slices on top of avocado, and then top it all off with the sunny-side-up egg.

I like to slice the entire thing in half and pair it with a glass of OJ. Hope you like it!

haydn -May 19, 2011, 5:10AM
Awesome work! I wish I could make one for myself after getting up from bed... http://www.buychristianheels.com
Pasion -May 01, 2011, 12:10PM
Made this for breakfast this Sunday morning! Delish :)

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Post image for cream spinach soup & cornbread

today’s recipe comes from our new intern naomi! i haven’t had a chance to “formally” introduce you guys to her yet but i will soon :)

These random days of gorgeous spring weather we’ve been experiencing, have me thinking one thing – SUMMER. My friends and I have already jumped the gun and pulled out the vinyl records and grill for summer-like evenings outside. My mind is on warm weather and night time meals, so I wanted to share a simple soup recipe paired with some delicious cornbread. I especially love this cornbread recipe because it is made with yogurt instead of butter. The meal is simple, light, and perfect to eat at the picnic table in the backyard with friends!

Both recipes come from my Moosewood (an organic and vegetarian restaurant based in Ithaca NY) cookbook which has proven to be a favorite of mine.

Cream Spinach Soup

Ingredients:
1 Large Onion
2 Medium Potatoes, peeled & chopped
3 Cups of Water
2 Tsp Salt
1lb. Spinach, cleaned & stemmed
5 Med Garlic Cloves, peeled only
1.5 Cups Milk (can be low fat, I like 2%)
White Pepper and Nutmeg to taste

Instructions:

  1. Place onions, potatoes, and water in a large saucepan. Bring to a boil and then cover and simmer until potatoes are fully cooked.
  2. Remove from heat, add spinach and garlic, cover and set aside.
  3. Heat up milk in a large skillet.
  4. Puree spinach and potato mixture.
  5. Once pureed, stir in heated milk, white pepper, and nutmeg.

Squash Cornbread:

Ingredients:

2 Tbsp Brown Sugar
2 Egg Whites
¾ Cup Greek Yogurt (can be nonfat)
1 Cup Cornmeal
1 Cup Unbleached White Flour
½ Tsp Salt
1 Tbsp Baking Powder

Instructions:

  1. Preheat oven to 350˚F
  2. Grease an 8”
  3. In a large bowl, beat together the brown sugar, yogurt, and eggs until frothy.
  4. In a smaller bowl, mix together cornmeal, flour, salt, and baking powder.
  5. Gently fold the dry ingredients into the wet until just mixed together.
  6. Pour batter into pan and bake for 20-25 minutes.

Enjoy!

haydn -May 19, 2011, 5:11AM
Yeap! I enjoyed it ... http://www.christianlouboutincheapstore.com
rey -Apr 26, 2011, 3:39AM
seems dilicious http://www.spacciohogan.com/

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Post image for reading terminal

i grew up in the city for the earlier part of my childhood, and i’ve always felt really fortunate to have that experience. we lived at the end of a quaint, tree-lined street where everyone knew each other, us kids all played together, and block parties were a common occurrence. i took art classes (and went sledding) at the museum of art, loved riding what i called “accordion buses” and playing at cherry street park, and regularly went shopping at reading terminal. i can’t say that i always loved going there, as it was typically a crowded weekend day, but it always seemed so full of activity and excitement, and of course, delicious food.

it was recently named one of the top ten public markets in all of the united states, so i thought i’d take a trip down memory lane and visit for the first time in years to take some photos.

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reading terminal is located on 12th street between market and arch in philadelphia – check out the website here.

Len -Mar 29, 2011, 10:00AM
Costa Rican Tarrazú. That's my favorite coffee. I didn't know we exported that! :)
MB@YarnUiPhoneApp -Mar 28, 2011, 8:40AM
These shots look amazing...I can't say we have anything like that here in Chicago. Food, stuff, fresh vegetables all in one place. Amazing.

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