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@catchinglights-blog1
Roast Spice
Ingredients:
-2 tbsp salt
-1 tbsp paprika
-1 tsp chipotle
-1/2 tbsp corriander
-1 tbsp cumin
-1 tsp garlic powder
-1/2 tsp pepper
**mix ingredients evenly and store in an air tight container**
*great for roasted chicken or vegetables
Summertime Pesto
“I like to cook without really measuring out the ingredients to suit my own taste. The good thing about cooking is that, unlike science, you can freely experience without any danger...aside from food poisoning”
Ingredients:
-1 bunch of fresh basil
-1/3 cup of fresh parsley
-juice of half a lemon
-2/3 cup of raw cashews
-1/2 tsp of sesame seeds
-3 to 5 cloves of peeled garlic
-approximately 1/2 to 1 cup of olive oil
-salt and pepper to taste
1. toast the garlic and sesame seed in a small pan over med-high to high heat
2. put half of the basil leaves in a blender with all of the parsley, toasted garlic and sesame seed and half of the cashews
3. drizzle in half of the olive oil before adding the rest of the cashews, basil, and top off with some more oil and a pinch of salt
4. blend until its some what smooth, add the lemon juice and season with pepper and more salt to taste
5. store in an airtight container in the fridge, it should keep for a week or two
Tips & Tricks:
~you can use any kind of raw nuts you like. For some extra nuttiness try toasting the nuts till they’re golden brown before adding to the blender ;)
~substitute half of the basil with spinach or other mild leafy greens, this helps with cost if you don’t grow your own basil but still taste delicious
~toss with your favorite cooked pasta that had been rinsed with cold water and drained. add some color to the simple dish by chopping up some red and yellow tomatoes and peppers along with some purple cherry tomatoes. Could be serve at room temperature or chilled in the fridge
~I originally created this for a vegan friend, that’s why there are no parmesan cheese added to the pesto. However, I like to add some cubed fresh mozzarella or crumbled goat or farmer cheese
Cucumber Sandwich
A refreshing light snack that is great for the summer Ingredients: -cream cheese -sour cream -fresh dill (chopped) -salt -english cucumber (thinly sliced) -butter (unsalted & soften at room temperature) -your favorite sliced bread 1. Mix 1:1 ratio of the cream cheese and sour cream before adding in the chopped dill and salt to taste 2. Butter one slice of bread and spread the dill spread on another slice 3. Place an even layer of cucumber slices in between the bread 4. Remove the crust if preferred and cut sandwich into triangles Tips & Tricks: -softening the cream cheese a little will make it easier to mix -adding a thin layer of butter will prevent the sandwich from becoming too moist due to the cucumbers...could also be used for other sandwiches -keep dill longer by rinsing and allowing to drain for a few minutes in a strainer before coarsely chopping. Place a few layers of paper towels on a baking tray and evenly spread the chopped dill on top. Allow to dry until most of the water is gone. Should still feel a little wet and soft, make sure not to over dry in order to retain the freshness. Place a folded piece of paper towel on the bottom of a small airtight container before adding the dill. This method allows the dill to last for up to a few weeks to even months depend on if it's stored in the fridge or freeze **also works great with scallions and other herbs**
Cooking on the beach
…remember to get a fire permit if required, otherwise let’s get cooking
Roasted vegetables: -favorite vegetables (chopped to bit size pieces ) -salt and pepper -favorite spices ( I really like using garlic, coriander, lemon salt and Penzy’s Forward spice mix) -oil Just toss everything together before wrapping in foil. Wrap individual servings and don’t skimp on the foil…use the thicker kind
Roasted fish: -favorite fish (I recommend any tender white fish like flounder, tilapia, or striped bass…salmon is also good but might require longer cooking time) -minced garlic -salt and pepper -thinly sliced lemon -same spices as the vegetables -oil Make individual roasting package by placing one filet on top of a piece of light greased foil and season with spices, salt and pepper. Sprinkle with garlic and top with lemon slices before wrapping the fish and sealing the ends
How to cook roasting packs over fire: Let your fire burn down a bit so there’s a nice bed of coals and place the vegetable packs on top of the coal. You can do the same for the fish but the way I like to do it is add more wood to get a low fire going before using to sturdy sticks to a rack over the fire and placing the fish packs on top. Cook for 10-20 minutes, flipping the packs halfway through. Alternatively you can pop these babies on a grill or in the oven at 400-450°F and cook it that way Delicious and healthy these cold be prepared ahead of time…let me know what you think :)
Old Baldy
Friends you know you can't do without when they're willing to step into the cold water so you can take a cute picture
Spring Break♡
The moment every students been waiting for….SPRING BREAK IS HERE! This year I’m visiting a friend’s beach house on Bald Head Island, NC that is reached by taking a ferry. The island has a no car policy so it fairy peaceful and traffic free. For those who don’t like how crowded Myrtle Beach (too many partyers…donno if that’s a word) this island might be the perfect place for you. It’s pretty isolated but Southport, NC is only a 20 min ferry ride away and the views are gorgeous. A bonus, for me at least, is that there aren’t any fast food places on the island so been eating pretty healthy…mainly fresh or roasted vegetables. Tonight we’re having a bonfire so breaking out the aluminum foil, along with different vegetables and hopefully some fresh fish from the marketplace. Let me know if anyone would like me to post the recipes I’ve been trying and loving.
A sweet lemony life<3
Sweeten your life everyday with a little bit of sugary lemons.
Sweet Lemon Recipe:
Things you’ll need-
2 large lemons: sliced thinly, approximately 2 cups
2 cups of sugar: I personally like to use non-bleached sugar but regular white sugar looks much better if you like to display your creation
Mix everything together and store in mason jars or any other airtight container.
Use this to sweeten your tea, in baking, pancake topping, and my personal favorite, Strawberry Lemonade smoothie.
Let me know if you would like to see how I made this recipe or if you would like to see my smoothie recipe or other things you can use the sweet lemons for.