Hot tip: Easiest Way to Cut Grape Tomatoes Quickly!

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I saw a video on this… and had long since forgotten about it. The other day I was making a fabulous cold med pasta salad, and the pasta was almost done, I had 3 minutes to wash and cut a package of grape tomatoes in half. Then I remembered “the trick”, I wasn’t sure if it would work, but I thought I would give it a whirl, because in this recipe the hot pasta sits on top of the cool tomatoes which softens them a bit and makes them really nice. I made it with time to spare!

The trick… A SERRATED KNIFE and two lids to plastic containers. I wouldn’t even attempt this with a regular knife, none of mine would be even close to being sharp enough!

Step one:

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I could have done it even quicker if I would have used a larger lid, but in my haste, I found two this size, so it worked great!

Set the lid down on the counter, RIM SIDE UP. Fit as many tomatoes as possible, all in one layer.

Step Two:

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Now put the other lid on top of the tomatoes, RIM SIDE DOWN so it holds them all in nice and cozy…

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Now use your serrated knife, and while holding your hand flat and lightly pressing down on the tomatoes slice back and forth until the knife gets through all the tomatoes, this step takes no time at all! Good grief, who’s meaty hand is that??? Eeek.

 

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Tada! Repeat as many times as you need to! Woohoo! I remembered this FINALLY, and I certainly won’t forget it!

Catch you back here tomorrow!

Farmer’s Market reminder!

 

A good idea for Meatless Monday!

A good idea for Meatless Monday!

Yum… Farmer’s Market Reminder today!! A lot of towns have a local farmer’s market one day during the week, this is your reminder not to forget about it! It’s your best source for the tastiest fruits and veggies! The Farmer’s Market in Charleston, SC is TODAY… so don’t forget!

There is nothing like fresh veggies that are local and are their peak of freshness! This was a fabulous dinner, peas (not sure which type these were), brown rice, sliced tomato, fresh radishes and corn on the cob. Ahhh, life is good! I used to cook the peas with a slice of bacon… now since it gets so much negative press, I just sauté onion in olive oil add the peas, add water, S&P and let them cook… I can’t even tell there is no bacon!

Enjoy your weekend – Catch you back here tomorrow!

The smell of Oak… Steakhouse that is!

O A K  S T E A K H O U S E  C H A R L E S T O N , S C

O A K   S T E A K   H O U S E
C H A R L E S T O N , S C

Have you been to Oak Steakhouse in Charleston, SC? I have not, but I can smell the wonderful aromas billowing out of the building. It makes me hungry! Ha ha… It’s definitely on our ever growing list of restaurants in Charleston to try! Have you been?

Oak Steakhouse is located on Broad Street. There are many wonderful galleries to check out on your way to dinner! Be sure to check them out!

Here’s a link to Oak’s menu… everything sounds fabulous!!

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:           Artist: Bruce Gomez!

T w o  Y e a r s  A g o:        Artist: Kevin Beers!

T h r e e  Y e a r s  A g o:    Alaska’s Coast in a kayak?

Omelet with feta, arugula and tomatoes!

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Owieee, I’m hooked on arugula right now. Ever since I heard on the Dr. Oz show how healthy arugula is for you, I tried it… I put it on sandwiches, on top of pasta, in omelets… baby arugula is the best (I buy Earthbound Farms brand). This omelet (or scrambled eggs if that’s easier) is quick and easy:

Omelet with Feta, Arugula and Tomatoes

2 eggs beaten

Baby Arugula

Tomato, chopped

Feta, crumbled

Can add anything your heart desires, onion, leftover chicken Italian sausage, more veggies…

Heat a 1/2 teaspoon of olive oil in a non-stick pan (or more if using a regular pan). Add the eggs, then add the toppings, pepper… (feta has enough sodium, don’t need salt)

Can either make an omelet with it or scrambled eggs.

Oooooh, and this will keep you going for a while! You might want to have 1/2 banana for dessert… read on…

From the Dr. Oz website:

Everyone knows that leafy greens are good for you. And arugula is one of the better choices for health. It contains two cancer fighters called kaempferol and quercetin. Researchers have shown that diets containing arugula can reduce the risk of lung cancer. Arugula is great to use in a salad, or even mixed into hot pasta coming off the boil. You can also arrange it as a bed of tasty greens on which to put other cooked or raw foods. t’s beautiful and healthy.

Tip: Look for baby arugula.  The young leaves are sweet and nutty tasting. When the plant gets bigger, the leaves can have a slightly bitter taste.

Fresh fruits are an obvious healthy choice, but did you know that bananas contain cancer fighters? They are called catechins and delphinidin, and studies have shown diets rich in bananas and other fruits can reduce the risk of breast cancer. 

Tip:  Have half a banana a day with breakfast. It’s an easy way to sneak a cancer fighter into your diet, right at the start of each day.

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:            Artist: Sam Robinson!

T w o  Y e a r s  A g o:        Charleston, SC Photo – A unique perspective…

T h r e e  Y e a r s  A g o:    Artist: Julia Nichols!

My new sandwich “recipe”!

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I’ve come up with a few new sandwich ideas that are over the top good… I needed something different. Something healthy, but super duper tasty… My new thing here… BROCCOLI SPROUTS, I heard on Doctor Oz how they’re so good for you, throw them on all your sandwiches (well, PB&J? I think not) they’re scrumptious little buggers… Above… I have an open face sandwich.

1 slice 7 sprouted grains bread (freezer section) – toasted

Veggie Cream Cheese (Philadelphia Brand) – spread on the toast… YUM!

Hefty dose of broccoli sprouts on top of cream cheese

Cucumbers, thinly sliced on top… we LOVED this! Also tried it with 1/2 slice of Havarti cheese… GET OUTTA HERE!

This will become the new love of your life!

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When you feel an open faced sandwich just won’t cut it, here’s another version… sprouted 7 grain bread, veggie cream cheese, 4 thin slices of cucumber, slice of Havarti cheese, 4 more thin slices of cucumber, and a big handful of that oh so healthy arugula (or broccoli sprouts!), top with another slice of sprouted 7 grain bread toasted. Yipeeee!

DE-LISH!! Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:           Artist: Jason Sacran!

T w o  Y e a r s  A g o:        Happy thoughts to all!

T h r e e  Y e a r s  A g o:   Artist: Alexsander Titovits!

The Easiest Coleslaw You Will Ever Make! Healthy Too!

Vinegar Coleslaw, too good for words!

Vinegar Coleslaw, too good for words!

Healthy cole slaw? Usually it’s loaded with mayonnaise and sugar… which is what makes it so good right? Wrong! I bought some shredded cole slaw mix at our local healthy grocery store, Earth Fare (love that place), and I wanted to try something different. I know we both like the mayo based cole slaw recipes, but would we like a vinegar based recipe? Hmmmm, it was time to give it a whirl. I found this recipe on the Food Network (Rachel Ray!) and it couldn’t be easier!

I had originally posted this with a rather sad image… because I kept forgetting to take a photo, ha ha… FINALLY have a photo that looks like the coleslaw before its three days old, sigh…

I was skeptical, but this recipe is delicious!

The only thing I changed below is that I reduced the sugar (original recipe calls for 2 T sugar), I used olive oil (instead of peanut or vegetable oil), I used only 1/2 tsp salt and 1/2 tsp celery seed. More or less to taste… you can’t go wrong with this recipe!

Click HERE to print the original recipe from FoodNetwork.com!

OIL AND VINEGAR SLAW RECIPE – inspired by Rachel Ray – My version…

Ingredients

1/4 cup red wine vinegar

1-2 tablespoon sugar

2 tablespoons olive oil

1 sack, 16 ounces, shredded cabbage mix for slaw salads

1/2 teaspoon salt (or celery salt) (or 1/2 teaspoon salt and 1/2 teaspoon celery seed)

Pepper

Directions

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Lasts a few days… Day 3 pictured above, looks tired, but tasted great!

Find the original recipe at: http://www.foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe.html#comments?oc=linkback

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:            Artist: Margaret Lawrence!

T w o  Y e a r s  A g o:         Charlie’s Other Momma…

T h r e e  Y e a r s  A g o:    Artist: Carol Marine!

Lunch under the brilliant blue sky…

Lunch at Taco Boy

Lunch at Taco Boy

This is just a quick weekend post to wish you a gorgeous day with sunny skies! Here’s hoping you can fit in a nice lunch under the brilliant blue sky…

This photo was taken at Taco Boy… a fabulous restaurant in Charleston!

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:            Artist: Chris Groves!

T w o  Y e a r s  A g o:         Marine City Fish Company Restaurant… Michigan!

T h r e e  Y e a r s  A g o:    Artist: Kenn Backhaus!