Every summer, my parents and I like to take a trip to unwind and be one with nature (well, they do--I tag along for the campground experience). The past two years, my partner Mark has been joining us.
This year, we researched for campgrounds near Silverdale, Washington and came up with our first choice of Illahee State Park. You can't make reservations at Illahee ahead of time, and there is a total of 20 campsites available, so we were lucky to find a spot. Our camp neighbors were friendly and it was a fun experience.
I usually sit around, play card/board games and well, be bored. This year, I made it my biggest goal to cook each meal for our three-day camping adventure, and not only cook, but cook elaborate meals that would typically be prepared in a home.
I came up with this food itinerary: Sunday Night Dinner - Baked Salmon with Artichoke and Dill.
Along with Baked Potatoes with Garlic.
Dessert all days - Chocolate Fondue and Fruit Skewers.
Monday Breakfast - Greek Yogurt with Honey and Nut Mixture.
Along with Traditional French Toast.
Monday Dinner - Garden Burgers made from scratch.
Tuesday Breakfast - Smoked Salmon Scrambled Eggs with Dill on Baguettes.
Of course for lunches we ate bagels, sandwiches and whatnot, but it was so exciting to experiment with such elaborate, yet easy recipes for my first time cooking in "the wild", as I like to call it (anything foreign from a computer screen is earth-shaking for me. Kidding).
The recipe book I snagged these ideas out of is a gem I discovered at Barnes & Noble called: The Camping Cookbook, which isn't released to have any particular author, but has a pretty modern look to it. To see full recipes and make them yourself, check out my channel and search for "Easy 'Gourmet' Camp Foods".
At the beginning of last summer, partner Mark and I began our kitchen journey of cooking up scrumptious meals for my family and ourselves.
We are no experts, nor do we always calculate the ingredients quite right according to the recipes, but we do have some pretty awesome stomachs that love. To. Eat!
While blogging for this post, I asked Mark to grab me "our recipe book". What does he bring me? A Living magazine copy. I laughed at the irony.
Deciding to purchase our first recipe book, here are a few of our favorites that were added first...
Ravioli with Herbs Serves 6. Prep time : 15 min. Cook time : 4-6 min.
Directions: 1). Combine oil and garlic in a small bowl; set aside. Add ravioli to a large pan of rapidly boiling water and cook until tender.
2. Drain ravioli well in a colander and return to pan. Add oil to pasta; discard garlic. Add butter and herbs to ravioli and toss well. (As a variation, use fresh coriander instead of parsley). Season with salt and pepper. Sprinkle with parmesan cheese.
Veggie BLT Basil Ciabatta Sandwiches Serves 5. Prep time : 20 min.
Ingredients: 4 ciabatta square buns tomatoes pesto spread cheese of choice (swiss works really well) lettuce
Directions: 1). Cut each bun in half, making 8 buns out of the 4 total. Spread pesto sauce on buns.
2). Add veggies and cheese, creating a nice, bright sandwich (1/2) for a summery dinner or lunch. * Perfect for picnics!
Variety Bean Garden Salad Serves 2. Prep time: 5-10 min.
Ingredients: bag of greens (mixed) pinto/black/etc beans - canned 3-4 small radishes (or any other veggies) 1-1 1/2 cups green beans - cut off stems ranch dressing
Directions: 1). Mix up greens and wash thoroughly. Chop radishes and green beans in half. Add any other veggies you wish. Open and drain/wash beans and set in individual bowls for nice presentation.
2). Create make-your-own salad area for guests, and go from there!
I spend a good portion of my summer out and about, living the freedom-driven lifestyle until school starts up again. So, I don’t have too much time on my hands. I have been experimenting with recipes lately that take absolutely no cook time. Some of these have corresponding photographs, some I was SO anxious to taste that I forgot all about grabbing a few snapshots of my finished masterpiece!
First off, I like a simple salad. I like to start with regular greens, add some veggies, sprinkle cheese and some slices of hard-boiled egg on top and add artichoke hearts and sunflower seeds on top, with a nice, raspberry vinegarette. Aside from that deluxe salad, I like greens with ranch dressing, sprouts and different types of canned and drained beans (such as kidney and black beans) and sliced mushrooms. Beans add the perfect taste without overwhelming the taste of the ranch-covered greens. Or, a salad similar to the above.
Another great recipe I tried out (and ADORED) was Martha Stewart’s Living magazine’s own tuna marinade with baguette. You start with some olive oil, oregano, sherry vinegar, kalamata olives, salt, pepper and mix it up in a stretched out pan. Then, wash and drain canned tuna and let it marinate in the fridge for 15-25ish minutes (we dug right in and it was delicious). Serve when ready with fresh baguette.
Another non-cook recipe similar to the tuna marinade is the fresh ricotta with mint and baguette recipe, which I must advise you all to try at your own risk, as plain ricotta has nearly no flavor at all. You mix ricotta with a generous amount of sugar and chopped up fresh mint leaves to create a yummy, semi-sweet paste for your baguette. Definitely an acquired taste which I unfortunately do not have. Experiment to your liking, and maybe try out different cheeses.
As for lower calorie sweets after the main course…
I have come up with an alternative for the sugar junkie that doesn’t want to eat a cookie or a doughnut after dinner, but still likes their ice cream fix (especially the lactose intolerant or dairy-allergic, like myself!). I came across Trader Joe’s “Soy Creamy” non-dairy frozen dessert ice cream, which is vanilla ice cream made with organic soymilk and cane sugar. I have been around the soy ice cream block more than a couple times, and I can tell you, this ice cream is no joke. It is melt in your mouth de-lish-ous! I like to serve it with peaches - a nice, not-too-sweet fruit that lets the ice cream have its moment in the spotlight.
The last thing: I like pasta (YES, I know you have to cook pasta, but I couldn’t resist adding it to this post!). The other night, I cooked a plain penne pasta coated in garlic, salt and pepper, and Parmesan cheese (not to be served alone) in all under 20 minutes. Experiment with your own favorite tastes in mind and create a easy pasta that’s just right for you.
Any non-dairy, non-cooked recipes you’d like to share with me? I’d love to hear your ideas (and review your recipes) at ukatmc@aol.com!
Located in the midst of the Lan su Yuan Chinese garden in Portland, Oregon is the delicious teahouse in the Tower of Cosmic Reflections.
Quiet solitude is what you experience walking in to the teahouse. Warm Chinese dishes and a plethora of herbal and spiced teas await you, along with an inviting staff who know their Chinese mannerisms well.
Our trio ordered the vegetarian dumplings, steamed buns, hot tea, and guava juice. The menu ranges from $2-20 dollars and will pleasantly surprise you with its authenticity. While service was a bit slow that day, lunch was delightful, to say the least!
It's not every day that you find a knock-out Greek restaurant. Besides Yanni's in beautiful Seattle, Washington, this exquisite restaurant called Eleni's Philoxenia & Estiatorio makes your tastebuds tingle!
Eleni's is based around the Crete diet--the healthiest diet according to a recent study, due to their generous portions of olive oil and vegetables.
Totally affordable with their appetizers ranging from $6-15, and main dishes $8-20, you are bound to find something you like, and the most extensive appetizer menu you've ever seen.
I ordered the 3 dip plate with pita bread as my appetizer, had the Makaronia me Lahanika (diced eggplant, wild mushrooms, peppers, olives , capers and garlic sautéed in olive oil with fresh basil, herbs, spinach and kale; served over spaghetti), and topped it off with a fresh chocolate mousse.
The staff is welcoming and wonderful, and even personally thanked us for coming after we were already out the door. Eleni's has two locations, one in the Sellwood district, and one in Pearl. If you're in Portland, Oregon sometime, give Eleni's a try. You won't hate it!
An age-old recipe discovered by my parents in 1986 is still alive and vibrant today, and will spice up any summer dinner spread with savory flavors.
Tortellini Salad with Veggies Recipe
1/2 pound dried cheese-stuffed spinach tortellini 1/2 dried egg cheese-stuffed tortellini 2 cups broccoli flowerettes steamed and chilled 1 large can small or medium-sized pitted black olives, drained 2 jars of marinated artichoke hearts, drained 1 medium sized sweet red pepper, cut into one-inch strips. 1/2 cup grated fresh parmesan cheese (alter this to your liking. 2 cups vinaigrette dressing of your choice (we use variations of garlics from brands such as Amy's)
Serving Size: A LOT! Perhaps 10 people.
Cook pasta in five quarts of rapidly boiling salted water about 15 to 20 minutes. Drain and chill thoroughly. Add remaining ingredients, mixing well, and chill. In making changes or additions, consider visual appeal. This is a good picnic dish, because the dressing holds more safely than mayonnaise. Our family cooks this dish different every time--it is a rare, delicious recipe we have cooked year after year. Make it your family tradition to experiment with different dressings, veggies and maybe even some sliced Italian sausage. Bon Appetite!
Adding new trends to the already raved about frappuccinos, Starbucks created a summer flavor: coconut cream, and coconut mocha! I am a huge fan of coconut myself, but not so crazy about the mocha. I skipped on the mocha, and enjoyed my delicious coconut cream, caffeine-free frap. Boy was it delicious! This drink starts around $3 for a tall.
Strawberries and cream has never been a mixture I liked, either, and I have luckily never had to consume a full frappuccino, but my generous father let me have a few sips of his to judge for taste. Way too sugary, in my opinion, and tastes pretty artificial (aren't they all?). This drink starts at around $3.
I do not know how "seasonal" this coconut flavor is going to be, so get on out there and try it while you can! I hope you all attended the "Frappuccino Happy Hour" which lasted from May 6th to today from 3PM-5PM every day, fraps half off. I wonder what the next sale will bring...
Wow! We did it. After nearly missing our dinner reservations at an extremely high-end restaurant, partner Mark and I enjoyed a four-course meal and met another, nice couple who were celebrating their 19th wedding anniversary! In the end, they actually turned out to be religious freaks, and began discussing "fornication" with us--giving us advice for the future of marriage. Yikes!
Of course, I forgot to snap a pic of the main meal I chose, which was a scrumptious fettucini with fresh mushrooms, shrimp, and small chunks of zucchini. Mm-mm! I also learned my Blackberry's camera can take quite satisfying photos.
This was a disappointment. The first frappuccino I have tried that I truly could not even stand enough to finish it, is sadly the green tea.
Generally not a tea fan, silly me thought: "Oh, maybe they make it more mild than actual tea!" Well, that was true to an extent, but not by much. This frappuccino is ideally crafted for a tea-drinker, that loves the herbal tingles on their tastebuds.
To me, it was like drinking a naturopathic medicine, or perhaps chewing on some seaweed. I was very unimpressed, and ended up throwing it away after several sips.
My favorite place to visit while in Bellingham, Washington, is the wood fire pizzeria, Fiamma. It is consistently a "hot spot", so I recommend getting there early, around 5, or later, around 7. Fiamma cooks much more than just pizza, it spices up and adds delicious flavor to pasta, heavy salads, and paninis. With a little bit of everything, this will cure hunger for the vegetarian, and the omnivore.
Tonight, I ordered the delicious Greek Havoc and Veggie Fiona pizzas (mind you, there were 4 other people with me). Greek Havoc is a thick layer of cheese, stuffed with veggies such as red peppers, black olives, artichokes, and more. The Veggie Fiona impressed me the least, coated with rosemary leafs and spicy sauce. It is topped off with kalamata olives and tasty thin cheese. What's that, peaking out from the corner with a lemon wedge, you ask?
Their infamous (and delicious) rosemary lemonade.
Whether you're there for a soda, or a pizza to go, you will never be disappointed in Fiamma: Wood Fire Pizza! It is located on East Chestnut Street in Bellingham, Washington's downtown district.
Yesterday was a big day. I was pleased to receive an invitation to a girls lunch out with my boyfriend's family. Meeting the boyfriend's family is a big step, even for us kids who choose to date more strictly than others our age.
It was a delicious lunch and a wonderfully warm feeling for my heart, being able to be surrounded by some beautiful and hilarious women.
As a side note, I wanted to mention three of the best delicacies I have come across recently--the "pick-three-for-$7.99" or "one-for-$2.99" (approx.) mini cake dishes from the Olive Garden restaurant. They come in flavors such as tiramisu, double chocolate, strawberry, lemon, and more. Go check them out!
Delicious cake-like muffins that will leave your mouth watering for more.
Double Chocolate Muffins Recipe
2 ounces unsweetened chocolate 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla 8 tablespoons unsalted butter 1 cup packed light brown sugar 1 large egg 1 cup semisweet chocolate chips
Serving Size: 12.
● Melt and let cool: 2 ounces unsweetened chocolate
● Whisk together thoroughly: 1 3/4 cups all-purpose flour
● Combine in another bowl: 1 cup buttermilk 1 teaspoon vanilla
● In a large bowl, beat until creamy, about 30 seconds: 8 tablespoons (1 stick) butter
● Gradually add and beat on high speed until lightened in color and texture (4 to 5 minutes): 1 cup packed light brown sugar
● Beat in: 1 large egg
● Beat in the chocolate just until blended. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
● Stir in: 1 cup semisweet chocolate chips
● Divide the batter among 12 muffin cups. Bake at 350° until a toothpick inserted in 1 or 2 of the muffins comes out clean (25-30 minutes). Let cool, serve, and enjoy!
A double chocolaty-chip frappuccino is not my favorite, due to the unsweetened chunks of "chocolaty chips"!
I would much rather pick a plain, mocha frap, than deal with the chunks of chocolate stuck in between my teeth. This is a great drink for a chunky chocolate lover, but not my forte, as I am not the biggest fan of chocolate in general.
This drink is around a mid-$3 starting from a tall.
While I was visiting Lincoln City, Oregon, I decided I couldn't miss the 3-Day petites giveaway, so I stopped by the local chain and purchased an iced caramel macchiato with a salty caramel square as my petite choice.
At first sip, all I could taste was milky cream and absolutely no coffee flavor. Overall, I did like the caramel macchiato, and it did taste like coffee as the day progressed!
At a less reasonable price, caramel macchiatos are priced at a little more than $4 and up.
My coffee pick for today is the cream-based, vanilla bean frappuccino. To my surprise, this is my favorite frappuccino yet, aside from the seasonal pumpkin spice! It is affordable, being one of the cheapest deals I've been able to snag at the cafe. This drink starts at $2.35 for tall, and up, unlike its competition coffee-based frappuccinos (around $3.75)!
While I was scoping out the Starbucks 40th Ann. bargains, I decided to purchase a tumbler. Starbucks has a variety of sizes and styles for their tumblers--regular mugs that you can put hot and cold liquids in. Sponsored by snapfish.com, you can create your own tumbler cover (collage of photos, design print, etc) to personalize your mug wherever you go. Way neat!
Cafe Tip: From Thursday, March 10th, through Saturday, March 12th, you can choose a small "petite" pastry with any drink order, in celebration of the 40th year of Starbucks.
Starting out the challenge, I picked one of my all-time favorites: the iced, white chocolate mocha. Not the best choice for someone who likes their coffee dark and rich, but a delicious pick for a sweet tooth that likes a coffee kick. This drink is priced at $3.95 for a tall, and up.
Something I haven't discussed openly on my blog is my immense obsession for Starbucks. So, that makes me an overly-obsessed Starbucks fanatic, about to embark on a blogging adventure that will most likely leave her wondering why she even began in the first place!
I suppose the craving began back in my pre-teen years, around the age of 10 or 11, when I would order a decaf latte whenever I had the chance. I don't know if I liked the sound of the word "latte", or if it was the taste of coffee that truly appealed to me.
I like to think that coffee isn't a universal taste--only certain, more special people have an acquired taste for the beans of what seems like Heaven.
This is the documented series of one girl's search around one of Starbucks' tiny chain cafes, reviewing their products, and developing a sense of Starbucks knowledge... in under 80 days!
While as most of you know, my family is vegetarian. My dad cooks remarkable half pesto/half tomato sauce veggie pizza that is to-die-for! I figured I would publish his easy step recipe to getting delicious, healthy pizza in quick time.
(a-1) Pizza Dough
Ingredients: 1 cup warm water 2 tablespoons olive or vege. oil 1 tablespoon sugar 1 1/2 teaspoon salt 3 cups flour 2 1/2 teaspoons active dry yeast
(a-2) Sauce(s)
Ingredients: 1 can tomato paste 1 garlic clove, crushed basil oregano water olive oil
Directions:
Mix dough in bread machine for 1 hour. Then allow to rise in 150° oven (covered with wet cloth) for 1 hour. Split dough in half and roll each half into shape desired. Brush olive oil on crusts. Mix 1 can of tomato paste with crushed garlic clove, basil, oregano, and a little water. Spread red sauce (above) on half of pizza and pesto sauce on other half.
(b) Toppings
Ingredients: mozzarella cheese red pepper feta cheese pineapple chunks kalamata olives and/or any other topping of your preference
Directions:
Grate mozzarella and spread on pizzas. Add red pepper chunks, pineapple chunks, kalamata olives (cut in half), and crumble feta ontop (along with any other toppings). Bake in 550° oven for about 6 minutes. Check crusts for completeness!
For me, it used to be that the closest Panera Bread restaurant was a 25 minute drive away, but not with the latest opening on my side of town.
Panera is a natural, organic food restaurant with nummy veggie soups and sandwiches--both hot and cold. It is also a bakery and bread company.
Before Mariners baseball games in Seattle, I would love to swing by and pick up a Mediterranean sandwich (pictured above) and some chips, or an apple. It was my occasional haven.
However, the service at the newly opened chain is horrible! The few times I have tried to decide what to order, not even within two minutes I felt rushed and pressured by the saleslady who kept asking questions or staring me down. Maybe it is because this staff is entirely new and not fully trained yet, but I expect more than bare minimum.
Taking a step back from the poor service, it truly is a hard decision because the food is to-die-for (especially if you are an organic nut like me)!
My Fave Sandwich: Mediterranean Veggie--piquant peppers, feta cheese, cucumbers, lettuce, tomatoes, onions and cilantro Jalapeño hummus on their infamous Tomato Basil bread.
My Fave Salad: Caesar--romaine lettuce, Asiago-Parmesan cheese, homemade Asiago cheese croutons & their special Caesar dressing.
My Fave Soup: Low-Fat Vegetarian Black Bean--plump black beans simmered in a spicy vegetarian broth with onion, red bell pepper, cilantro, garlic and cumin.
My Fave Pastry: Bear Claw--made with an almond filling, drizzled with icing & sliced almonds.
With the big holiday weekend just around the corner, and as it is time to begin baking, I have to remind myself not to get too carried away. Unfortunately, in all my 16 years on this planet I have never baked so many goodies in one Christmas season! I came out of the experience with tense feet muscles and excruciating exhaustion. However, I saved some recipes for ya guys!
1). Anzac Cookies Prep: 30 min. Bake: 12 min. per batch. Cook: 2 min. per batch.
2 cups all-purpose flour 2 cups sugar 2 cups old-fashioned rolled oats 2 cups flaked coconut 2 cups chopped walnuts 1/2 teaspoon salt 1 cup butter 1/3 cup golden syrup 1/4 cup hot water 2 teaspoons baking soda
1). Preheat oven to 325° F. Line two cookie sheets with parchment paper; set aside. In an extra-large bowl, combine flour, soda, oats, coconut, walnuts, and salt; set aside.
2). In a large saucepan, combine butter and syrup; bring to boil. In a small bowl, stir together the hot water and baking soda; immediately adding it to the boiling saucepan mixture. Pour the boiling mixture into the flour mixture; stirring with a wooden spoon until well mixed.
3). Shape dough into small balls and place them 2 inches apart on prepared cookie sheets. Using the palm of your hand, flatten the balls slightly. Bake in preheated oven about 12 minutes or until cookies are golden brown. Cool 2 minutes on cookie sheets. Transfer cookies to a wire rack; let cool.
2). Vanilla Stars Prep: 30 min. Chill: 2 hr. Bake: 6 min. per batch
1/2 cup butter, softened 1 3-ounce package cream cheese, softened 1 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 1/2 teaspoons vanilla 2 3/4 cups all-purpose flour Buttercream frosting (flavor of choice; listed below) Smaller sized star cookie cutters
1). In large bowl, combine butter and cream cheese; beat with an electric mixer. Add the 1 cup sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 2 hours or until dough is easy to handle.
2). Preheat oven to 375° F. On a lightly floured surface, roll half of the dough, and cut out star shapes with cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheet. If desired, sprinkle additional sugar on top.
3). Bake in the preheated oven for 6 to 7 minutes. Transfer cookies to wire rack; let cool. Spread desired butter cream in between cookies and stack.
~ 2a). Buttercream Frosting Beat 1/2 cup softened butter until fluffy. Beat in 1 1/4 cups powdered sugar, 1 teaspoon vanilla (for vanilla; substitute vanilla for either 2 tablespoons coffee liqueur, 1/4 teaspoon almond extract, or 1/2 teaspoon peppermint extract for different flavor), and 1 tablespoon milk. Beat in another 1 1/4 cups powdered sugar until smooth. Add milk to make a frosting of spreading consistency (makes about 1 1/4 cups!).
3). Cranberry-Eggnog Twirls Prep: 25 min. Bake: 10 min. per batch. Stand: 1 min. per batch.
1 cup butter, softened 1 1/2 cups sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs 1 teaspoon rum extract 3 1/4 cups all-purpose flour 1/2 cup cranberry preserves 1 1/2 teaspoons cornstarch
1). In electric mixer, beat butter. Add sugar, baking powder, salt, and nutmeg. Beat until combined. Beat in eggs and rum extract until combined. Beat in as much of the flour as you can with the mixer, stir in any remaining flour. Divide dough in half.
2). For filling: in a small saucepan, combine preserves and cornstarch. Cook and stir until thickened and bubbly. Remove from heat. Cover and cool.
3). Place half of the dough between two pieces of waxed paper and roll. Spread half of the filling over dough within 1/2 inch of the edges; roll dough into a log using your fingers. Wrap log in waxed paper. Repeat with the remaining dough and filling.
4). Preheat oven to 375° F. Line large cookie sheets with parchment paper and cut rolls into 1/2-inch-thick slices. Place slices 2 inches apart on sheets and bake for 10 to 12 minutes. Let stand on cookie sheets for 1 minute, transfer to wire wracks; cool.
5). Pumpkin Spice Cut-out Cookies Prep: 30 min. Bake: 8 min. per batch.
1 17.5-ounce package sugar cookie mix 1/3 cup butter, melted 1 egg 2 teaspoons pumpkin pie spice 1/2 teaspoon ground nutmeg Icing of your choice Cookie cutters of your choice (I used snowflakes)
1). Preheat oven to 375° F. In a large bowl, combine dry cookie mix, butter, egg, pumpkin pie spice, and nutmeg. Stir with a wooden spoon until dough is stiff; if necessary, knead to combine.
2). Lightly floured surface, roll dough. Using cookie cutters, cut out dough. Arrange your cutouts 1 inch apart on an ungreased cookie sheet. Bake in preheated oven about 8 minutes. Cool on sheet, transfer to wire rack, and let cool. * Decorate with icing as you please.
Feel free to modify these recipes to your liking. Enjoy, and happy holidays!
Sunday Night Dinner - Baked Salmon with Artichoke and Dill.
Along with Baked Potatoes with Garlic.
Dessert all days - Chocolate Fondue and Fruit Skewers.
Monday Breakfast - Greek Yogurt with Honey and Nut Mixture.
Along with Traditional French Toast.
Monday Dinner - Garden Burgers made from scratch.
Tuesday Breakfast - Smoked Salmon Scrambled Eggs with Dill on Baguettes.
