To start with, you will need to prep the zucchini blossoms by removing the stamen from inside the flower and cutting off the extra stem at the base of the flower. Once you have this done, give it a rinse and set aside on a clean piece of paper towel ( see above photo.)
In a medium sauce pan heat the 1tsp of olive oil. Then add the onion and cook for about 2-3 minutes.
Add the garlic and cook for an additional minute
Now add the cooked orzo, parsley, mint, and tomato; then salt and pepper to taste. Cook this for 1-2 minutes and set aside.
Gather your cleaned squash zucchini blossoms and gently add in the orzo mixture. You can usually get 1-1.5 tsp into each blossom. DO NOT OVERSTUFF THEM. It’ll just make things messy in the long run.
Crisscross the petals of the flower to close off the top of the stuffed blossom and rest back onto the plate.
Once they are all stuffed, set them aside.
In a large frying pan, combine the water and the remaining olive oil and bring to a boil. Lower the heat to medium-low and add in the flowers, placing them carefully.
Cook them for about 10 minutes total, and carefully flip them half way through the cooking process.
Once completed you can plate them and serve to your guest. I find three blossoms makes for a sizeable meal so you should be able to feed four from this recipe.
Well I hope you have enjoyed this dish. If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also, don’t forget to subscribe for more posts. What have been some of your favorite summer dishes this year?
In a previous blog, I had shared my favorite granola recipe (http://philamenasbites.tumblr.com/search/granola). This recipe works for me on several levels.
I can portion it out as a grab and go snack for those hectic days.
I can have it for breakfast with some milk or combine it with Greek yogurt for a tasty treat.
The best part being, I can make a large amount in advance and not have to worry about it.
If you think about it, between readings, papers and tests, from multiple classes; who has time to make a small batch. One large batch will last me a month, when stored correctly. That’s friendly to my schedule, as well as, my budget.
It’s good to treat the inside of your body as well as the outside, with that, let’s talk about homemade body scrubs. If you have ever been to a spa for a body scrub treatment you know this is a treat. Your skin feels softer, looks healthier and has a healthy glow. The thing is I don’t have the time, or the money, to go to the spa and have this done. Making a homemade body scrub is a great treat for yourself and relatively inexpensive. Not to mention you can always swap out the recipe based off the season and what your skin needs are. Right now I am using a great recipe I found from www.gritsandmoxie.blogspot.com. I use it about every two weeks and love the way I feel afterwards. There are so many great recipes out there, or that you can make up your own recipe, the possibilities are endless. So don’t skip this treat
Next up is the face mask. This may turn off some male readers, but before you think this is too girly I beg you to think again. Face masks offer great moisture and cleansing properties which are actually beneficial to those who shave their face often. Not to mention, the face is what people notice first when they see you so you always want to make a good impression. The big bonus in this treatment is quality control. Too often manufactures will “modify” the chemicals in their product without telling the consumer and before you know it the product you have been using for years is making you break out or worse. Making your own face mask is bit of a commitment, as you will probably have to make this once a week and you can store it in the fridge; however, the benefits outweigh any inconvenience. Also, just like the body scrub, you can swap your mask recipes out based off season or taste (literally some of these taste really good). Here is a link for seven great options you can start with (http://inhabitat.com/7-diy-face-masks-for-a-gorgeous-spring-and-summer-skin/). My personal favorite right now is the Strawberry and Lemon mask. Strawberries are in season right now and this really is helping me with my oily skin amidst all of this summer heat.
Well for those parents of students and students themselves out there, I hope this article helps to make your student life easier. Remember to always take some time for you and center yourself. This’ll help your studying in the long run. Good luck this semester, study well, and always keep your game face on. ^_^
Another bonus of this recipe is the prep time. It is very light work, as opposed to a custard based ice cream, which means you get to the good part sooner (consuming the goods ^_^). It never lasts very long in my house (because of the ice cream monster in my tummy) but it taste oh so guuuud!
Recipe:
2 cups of half-and-half
.75 cup of sugar
.25 cup of nonfat dry milk
3 cups of fresh peaches pitted and sliced, or 16 oz bag of frozen peaches
3 tbsp of lemon juice
2 tsp of good quality vanilla extract
.5 cup of cubed peaches* (optional)
Dash of salt
*they must be fresh peaches and for an adult twist you can soak them in vodka before hand
Tools required:
Ice Cream Maker
Whisk
Blender
Measuring cup(s)
2 medium plastic containers
Directions:
Combine the half-and-half, sugar and dry milk in a blender. Mix until fully incorporated; about 1 minute.
Add the peaches, lemon juice, vanilla extract and salt to taste
Blend again until smooth.
Place the mixture in a plastic container and refrigerate to chill overnight or up to 6hrs.
Remove from the fridge and whisk to make sure the ingredients are evenly distributed.
Setup your ice cream maker and pour the mixture into the maker. Follow the instructions for your ice cream maker, but it should be done in about 30-45 minutes.
As you get to the 25 minute mark, you can add in the fresh peaches. (Optional)
Place it in the freezer for 6-8hrs to let it fully set.
Now that it is complete you can share the deliciousness, if you want, or simply enjoy it all to yourself. If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week stay cool, be safe and squeeze every minute out of the remaining summer that you can.
In one way or another we have all grown up with Disney. From Snow White, to Cinderella, to the Fox and the Hound; there is a tale with morals that would have impacted your life in some way. Now that Lucas Films as well as Marvel and Pixar are a part of the Disney brand there are many big names under Mickeys umbrella and he wants to show them off. I will only be touching on a few of the events I was able to experienced, as there was so much it was a bit of a sensory overload.
I grew up on comic books. My older cousin was obsessed with them and passed that obsession onto me. So being able to sit in on the Marvel panel, which I was not allowed to take pictures of L, was a dream. Tom Hiddleston, Natalie Portman and Sir Anthony Hopkins were there to discuss and preview the new Thor film, Thor: The Dark World. Then Chris Evans, Sebastian Stan and Anthony Mackie (The Falcon) came out to discuss and preview Captain America: The Winter Solider. This sent me into a tizzy! Having that much hotness appear on to the stage back to back and on top of that, stellar previews for awesome films. I’ll admit it, I swooned!
The other panel I sat on was for “Agents of S.H.I.E.L.D”, which again I was not allowed to take pictures of for fear they would “Level 7” me out of the building and I would never be heard from again. They were even nice enough to show us the full pilot for the first episode airing this fall *squeal*. I won’t give any spoilers away but I will say Joss Whedon has managed to hook me again with another of his shows. This one is getting full recommendations for viewing. The show has the right balance of “in the know” and “gen pop” information to make sure anyone can follow along.
What is a convention without characters and booths. First we ran into this little guy. It was awesome to be this close because Star Wars was the first sci-fi film that made me fall in love with the genre.
I also got caught by the Empire, but managed to escape and keep on exploring.
Then I ran into Thor and helped him save the world…from a lack of cool photos. Again…you’re welcome ^_^
Ran into Captain America and I tried to keep my composure (emphasis on tried!)
Then I kept on running into Iron Man. I think he just wanted the camera time ^_^
*Shock* Snow White and her crew were turned to stone.
And I think I know who did it….
There were also beyond surreal models of different areas either built in Disneyland or ‘imaginered’ for Walt himself but never came to fruition.
And last, but not least, the king and queen themselves were being immortalized in jelly beans.
I could go on and on and on and on but let’s just leave you wanting ^_^. If you are a Disney, Marvel, Pixar or Lucas films fan and ever have a chance to check out this convention I would recommend it. If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week…may the force be with you.
If you are using the vanilla bean as opposed to vanilla extract start by prepping this item. Spilt the vanilla bean and remove as much of the seeds from the center as you can and SAVE THE PODS so you can get additional flavoring/seeds from them.
Separate the egg yolks from the whites, chop the chocolate,
Setup your cool down station. Take the larger of the metal bowls and fill it half way with cold water and ice. Then place the smaller of the metal bowls inside it in preparation of what’s to come.
Combine the heavy whipping cream, whole milk, vanilla bean and pod* in a medium sauce pan and bring to a boil over low heat, stirring constantly.
As soon as you start to see bubbles forming along the edge add the sugar and mix until it dissolves.
Remove the pot from the heat and remove the pod from the mixture.
In a medium bowl whisk the egg yolks.
Gradually start to add the milk mixture to the egg yolk, whisking as it is being added, to keep the egg from becoming cooked.
Place the mixture back into the pot and add the candy thermometer. Place the pot over low heat and stir constantly until the mixture reaches 180 degrees.
Once the temperature has been reached, move over to your cool down station. Remove the candy thermometer and pour the mixture, through the sieve, into you the smaller of the two metal bowls. Add the chocolate, vanilla and salt. Whisk the mixture until it is cool to the touch.
Pour the mixture into your plastic dish and put it in the fridge overnight.
Setup your ice cream maker and pour the mixture into the maker. Follow the instructions for your ice cream maker, but it should be done in about 25-30 minutes.
Pour the mixture into a clean plastic dish and add in the 6 tbsp of nutella. You can to place the sporadically and gently incorporate them into the ice cream in a swirling motion. Do not over blend as you still want to have their taste be defined.
Place it in the freezer for 2-3hrs to let it fully set.
*If you are adding vanilla extract instead of using the pod, do not add the vanilla now. You will instead add it in step 10
Now that it is complete you can show all of your friends “your dark side” and enjoy this delish dish. If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week stay cool and be safe.
**If you have a handheld mixer with a whisk attachment I would recommend using it; otherwise, prepare for a serious arm workout.
Recipe:
1 cup heavy whipping cream
1 cup of Almond Milk
1-2 Vanilla beans
½ cup of granulated sugar
5 egg yolks
½ cup of almond pieces or slivers
Start with the prep work first. Spilt the vanilla beans and remove as much of the seeds from the center as you can and SAVE THE PODS so you can get additional flavoring/seeds from them.
Separate the egg yolks from the whites.
Setup your cool down station. Take the larger of the metal bowls and fill it half way with cold water and ice. Then place the smaller of the metal bowls inside it in preparation of what’s to come.
Combine the heavy whipping cream, almond milk, vanilla beans and pods in a medium sauce pan and bring to a boil over medium-high heat, stirring constantly.
As soon as it starts to boil, remove it from the heat and take out the pod(s).
In a medium bowl combine the egg yolks and sugar and whisk until combined and the mixture turns a light color.
Slowly add the milk mixture to the egg mixture while whisking constantly. This will keep the eggs from cooking while you are adding the heat.
Once fully incorporated, pour the mixture back into the pot and add the candy thermometer. Place the pot over med heat and stir constantly until the candy thermometer reads 180 degrees. This will kill any bacteria from the eggs.
Now it’s time to move over to your cool down station you setup at the beginning of the process. Remove the candy thermometer and pour the mixture, through the sieve, into you the smaller of the two metal bowls and whisk the mixture until it is cool to the touch.
Pour the mixture into your plastic dish and put it in the fridge overnight.
Setup your ice cream maker and pour the mixture into the maker. Follow the instructions for your ice cream maker, but it should be done in about 20-25 minutes. Towards the last minute or two of mixing add in the almond pieces.
Pour the mixture back into the plastic dish and place it in the freezer for 2-3 hrs to let it fully set.
When complete you garnish with some additional almonds and let the debauchery….I mean wholesome consumption begin ^_^
Final Note:
For those of you who wonder vanilla beans vs vanilla extract vs imitation vanilla extract who’ll notice?!? There is a difference and it can be tasted. Yes, vanilla beans, although a lot more accessible now, can be a bit pricey; however, I have found you can get quality vanilla beans either online or at a big box store and the ratio of beans purchased to cost make it fairly cost effective. A quality vanilla extract can be just as good to. You can go for the Madagascar or Tahitian option and again you can find cost effective versions online and at times in the big box stores in your area, depending on where you live. The last option, and my least favorite, would be imitation vanilla extract. I know, I know, it is the cheapest option out of the three and for those on a budget, you might think, it’s the most cost effective option out of the bunch; however, when you take into account that most imitation vanilla extract isn’t made with actual vanilla beans (at times they will use the bark from the vanilla tree along with other “flavoring” and non-vanilla bean related items in order to get the look and taste most are familiar with) it’s a pretty unsettling thought. I plead to your frugal side and say save up the money and get something of good quality. You can feel better about your baking because you know you’re putting quality/ healthier ingredients into it which will help you get better results and taste. Plus, you’ll be smiling more and a smile is always the best accessory. *phew* okay I’m getting off my soapbox now.
If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week stay cool and be safe.
Morning all. Todays posting will be delayed by one day due to human error (mainly I got scared by a huge spider and knocked everything over so I have to start over again T_T.) Fear not, the posting will be up bright and early tomorrow, so be sure to check back. Have a good day ^_^
Berry Brain Freeze….hurts so much but it tastes so guuud!
Recipe Makes 1 serving:
½ cup of frozen strawberries
¼ cup frozen blueberries
1/8 cup frozen raspberries
3 orange ice cubes*
1-2 tbsp of honey, to taste
2-3 ice cubes
¼ cup of water
*I make orange ice cubes by juicing fresh oranges and freezing it in ice cubes so I can use them whenever I want.
Place all of the ingredients into a blender and blend until smooth. Please note, my recipe thick drink (you can literally turn it upside down and that sucker won’t move); if you would like you can add more water to it, 1 tbsp at a time, until you are able to obtain the desired consistency.
Well this post is short but sweet…and slightly frozen ^_^. If you enjoyed this post please be sure to click the ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week stay cool and be safe.
I’m sure you have heard of the health benefits for this wonder fruit, from weight loss to cancer prevention and even treating high blood pressure. It is a source of vitamin C, fiber, potassium, pectin, and other nutrients.
There are also different kinds of grapefruit, each with their own wonderful taste. You have the commonly known flavors of ruby red (my fav), pink, and white grapefruit. There is also the Pummelo, also called Chinese grapefruit, which has a super thick green skin and a unique tartness to it. There is also the Oro Blanco which I haven’t tried yet. It is a hybrid between the pummel and white grapefruit. If any of you have tried this feel free to share and let me know what you think of it.
Recipe:
½ Grapefruit, flesh only*
1 Orange
Juice of one carrot (about 3 tbsp)
½ cup of Greek Yogurt
1-2 tbsp of raw honey, to taste**
* To obtain the flesh only, peel the grapefruit and set aside half if you are only making one batch of this recipe. Holding half of the grapefruit in your hand cut alongside each of the membranes. Try to get as much of the flesh inside as you can. Once you have them all cut you can squeeze the remaining flesh to try and get some extra juice out of it.
** If you are looking to stay low carb you can swap this out for your sweetener of choice.
You can take the remaining grapefruit pegs and enjoy them with some Greek Yogurt and a sprinkle of cinnamon (optional). Whoa, did I just turn this recipe into a 3-fer….oh yes I did. You’re welcome! ^_^
If you like this recipe, please feel free to click the like or share options either here or on Facebook. If you have any questions you can use the ‘Ask’ button to fire away or leave a comment below. What do you guys think of this drink?
**Since we have been having triple digit weather in my area I have decided to lay off baking for this month and continue with healthy fruit drinks which you can enjoy for the summer. With that I hope you all enjoy this post. **
Back to cucumbers; As I got older and was going through puberty, I started to have issues with sweating. I was sweating all of the time and it got worse with the summer. When my mom saw how I was struggling with this she made me start drinking cucumber water every day. She explained the cucumber would help keep me internally cool and would cut my sweat. At first, I admit, I took this as another one of her homemade West Indian remedies and wasn’t sold on it would work. But I was desperate, so I gave it a chance. Within the first week I saw the results. It was the first time I had the realization a vegetable can be good for the outside of your body as well as the inside. This was mind blowing. Since then this veggie has become a staple of my diet. From the little Persian cucumber, to the hot house cucumber (my favorite), to the traditional cucumber they all make for a tasty addition to a salad, sandwich, burger or just to be enjoyed on their own.
So this summer as you are heading out to the park, beach or back yard event don’t forget your cucumber. As per Web MD, a half cup of sliced cucumbers has 8 calories and contains more than 10% of the recommended daily intake of vitamin K. You can use slices of it to relieve sunburn. Also since a cucumber is 95% water it is a great source to help keep you hydrated in the sun. Below is the recipe for my cucumber drink. It’s simple and can be stored in the fridge for one day.
Recipe for 8oz cup
8oz water
4 slices of cucumber, skin on
Allow it to sit for 2 minutes so the water can start to intermingle with the cucumber. When ready consume. **Note if you are going to make a batch of this recipe for the day you can. All you would need to do is multiply by the amount of oz. you wish to consume each day. Make a fresh batch daily. If only consuming cups be sure to make a fresh cup each time to get the most out of it. Lastly, you can always eat the cucumbers when you’re finished drinking the glass. Makes for less waste that way ^_^.
If you like this post, please be sure to ‘share’ or ‘like’ either here or on Facebook. Also don’t forget to subscribe for more posts. Until next week stay cool and be safe.
Directions:
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8oz water, and ice) into a large pitcher. Wash grapefruit, tangerine, cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8oz water, and ice) into a large pitcher.
As I was making a pitcher of this for my eight glasses of water, the daily recommended amount of water one should consume per day, I opted to take some liberties with the recipe.
*I believe the cucumbers they were referring to in their recipe would be something small like a Persian cucumber. If you are using a hot house or regular cucumber I would use 1/8th of the cucumber for an 8oz drink and ½ the cucumber if you are making the full eight servings as I did.
All in all, I really like the taste of this drink. You do get a taste of the pith of the grapefruit but the other flavors help to reduce the tinge that might cause your pallet to have. By the time you read this I will have been consuming the concoction for seven out of the ten days they recommend, so I’ll report back on its success or failure. If you try this out or have tried it out let me know what you guys think. Do you have any great summer fruit drink recipes?
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I have been consuming this drink now for a few days and while I am not sure if I am losing weight because of this alone, or because I am combining it with my work out, I can say that my cravings for all things sugary has declined drastically. At the same time my energy level has increased. I really enjoy this tasty drink and am looking for more options to make so I don't get tired of it. Do you have any tasty ideas?
*My preferred choices are Feta or sharp cheddar but you can use what you like
Start by preheating your oven to 350 degrees. While the oven is warming, place a large skillet over medium heat. Add the oil and allow it to warm for about 30-45 seconds. Then add the onion and garlic, stirring constantly as to not let the garlic burn. After about a minute add the egg plant. Allow this to cook for about 5-6 minutes until the eggplant starts to soften.
Now it’s time to add the zucchini, bell pepper, tomatoes, 1 tbsp of fresh parsley, tomato or pasta sauce, salt and pepper to taste. Cook for an additional 2-3 minutes before transferring to a 6”x10” baking pan. Top it with the cheese and bake for 15-20 minutes.
Once the baking has completed, remove it from the oven and allow it to cool for five minutes. From there it is ready to serve and be consumed.
I love this recipe because it’s a great way to use up all of those extra bits and pieces of veggies you might have lying around from other recipes, rather than letting them spoil. It also gives a hearty and filling feel when you eat it. If you try out the recipe, come back and leave some comments or photos to let me know what you think. You can also share this recipe by clicking the share option on Facebook or on Tumblr. What are some of your favorite summer veggies?
I first tried this cake when I was a teenager and decided this was the third acceptable form for banana consumption. The other two forms being a banana straight from the tree and banana bread (all other forms are rejected. i.e. banana candy, drinks, nasty, done!) This southern cake offers a light sweetness on its own. When partnered with cream cheese frosting it makes for a great summer desert.
1 – Prep
2.75 cups all-purpose flour
1 cup pecan pieces*
3 ripe bananas, chopped **
.5 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
.5 teaspoon freshly grated nutmeg
.5 teaspoon ground ginger
1 1/4 teaspoons baking soda
.5 teaspoon salt
3 large eggs, at room temperature
1.75 cups granulated sugar
1 cup vegetable oil***
*I opted not to use these and liked it just the same.
** I opted to mash my bananas instead of chop them for texture reasons. If you decide to chop I would recommend making the pieces uniformly small as possible.
***you can sub this out for your oil of choice; just make sure it won’t impact the other flavors in the cake (ex: coconut oil would impact the flavor)
2 – Combine
Once you have all of your wet and dry ingredients measured you would need to combine the banana, pineapple and .5 cups of your flour in a bowl and set it aside.
Combine the remaining dry ingredients together in a separate bowl. This would be the flour, cinnamon, nutmeg, ginger, baking soda and salt.
In a separate bowl mix the eggs and sugar till light, approximately 5 minutes. While mixing slowly add the oil to the mixture.
Once combined, you will gradually add the dry mixture until incorporated. From there, fold in the banana, pineapple mixture and the pecans if desired.
3 – Bake
This recipe bakes at 350 degrees. If making bundt or cupcakes this bakes for 20-25. If you are making a cake you would need two 8 inch pans and baking time would be 45-50 minute.
For the garnish I opted for some store brought frosting but you can always make your own. The best taste combination has to go to the cream cheese frosting. I tried chocolate and nutella and it just wasn’t as good.
Well I hope you have enjoyed this weeks posting. Please feel free to leave any comments or questions. If you really like this post then be sure to click the share button. As always, love comes when you make it your own so be sure to experiment with your favorite toppings.
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