Time for a little break and an iced coffee… hold the ice please!

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I love iced coffee once the weather starts to get warmer. Have you noticed that most places where you buy it charge you MORE for iced coffee. Here’s how to make it at home. It couldn’t be easier…

ArtFoodHome.com | barbara stroud

I make a pot of coffee in the morning. I make mine rather strong anyway, so if you make yours weak, and you use ice, try making a pot with a little more coffee added to it, then it won’t get watered down so easily. If you like yours sweetened, add the sugar while the coffee is still warm, stir until it dissolves. I take the lid off the pot and let it cool completely. Then pour it into a glass container, and store it in the fridge.

Mine keeps for several days, not that it typically sits around that long! Go pour yourself a glass, add cream (if you like) – Oowie, nothing better!

Catch you back here tomorrow!

Something quick to make for dinner – I love this!

 

ArtFoodHome.com | barbara stroud

Blurry photo… we were hungry, ha ha…

What happens when you plan on having something for dinner, but it doesn’t work out for whatever reason?

You throw a chicken breast on the grill (rub the chicken with olive oil first). Cook some brown rice (YAY Trader Joe’s Organic Brown Rice in the freezer section – takes 3 MINUTES in the microwave)! Drain and heat some black beans, cut up tomato and onion (or we used Pico de gallo, so nice and fresh!), a few shreds of Pepper Jack cheese, some steamed spinach, a healthy dose of lime and a tortilla chip or two (or three) for a little crunch, and the grand finale… sliced avocado – which totally makes this heavenly… and BAM! Dinner. Is. Ready! Let me tell you… this is so good, you’ll want it the next day! We had it the day before with shrimp instead of chicken. That was great too!

Catch you back here tomorrow!

Queen Street Grocery – Breakfast all day and an impressive menu…

artfoodhome.com | barbara stroud

Queen Street Grocery in Charleston, SC. This photo looks like a painting to me. Great reflections and all kinds of things going on. You’ll be happy to know it was voted “Best Corner Store” – and from what I heard they serve some pretty tasty food… check out their menu!

Options… lots of different options and breakfast all day, woohoo!

Catch you back here tomorrow!

The most delicious cake ever – made with ingredients you probably have on hand RIGHT NOW!

Delicious Chocolate Cake!

Let me start by saying, this is a hell of a photo, isn’t it? You may have gathered from my other posts, I’m so excited once I finish a recipe that we sit down and eat… bite one… then it hits me… P H O T O ! !  I wish I would have thought of taking a photo of the cake prior to cutting, but this is it… see how dark this cake is? Very moist and light. Not too chocolatey and not too sweet. I opted for some whipped cream instead of confectioner’s sugar or frosting. It was PERFECT! Just scroll down and look at the list of ingredients… you probably have all of them don’t you? Well then, why are you sitting there?!

I saw this recipe in an email from FOOD52.com. When I saw that it was a one layer chocolate cake, with no frosting, I was intrigued. You can make it and sprinkle powdered sugar, make frosting, or top with whipped cream.

Best of all you don’t need a mixer, you simply need two bowls and a 9″ cake pan.

Get. Out!

No butter or eggs…

Get. Outta. Here!

OK, I had to try it. I was skeptical, because… well, I never made a cake without essential ingredients. Turns out they aren’t essential at all! This cake was light, fluffy, and not too sweet. It came together quickly. Dry ingredients in one bowl, wet ingredients in the other. Mix then get the air bubbles out by tapping several times and BAM! Best cake ever!

Is there anything better than the smell of a chocolate cake wafting through your house? N. O. There truly is not.

I would also like to take this opportunity to mention that now is your chance to preorder the new cookbook by Food52 called Genius Recipes. It looks like a beautiful book, and it will be jam-packed with fabulous recipes!

Note: I used Hershey’s Cocoa – Special Dark. I’m not sure if that’s why it’s so dark, but it’s fabulous!

Click HERE to print the recipe by itself without all my blah, blah, blah…

Food52

Catch you back here tomorrow, after your cake ;)

Shrimp Fried Rice – Quick and Tasty!

Shrimp Fried Rice

Shrimp Fried Rice

Don’t you just love when you have a recipe that can be a favorite week in/week out? This is one of those recipes! Out of this world good comes to mind! This recipe was in Roper Hospital’s HOUSE CALLS magazine back in the Fall of 2013. I made it the other day and let me tell you… IT’S A KEEPER! All their recipes are fabulous, and this is one more! It comes together quickly, so be sure to have everything measured and ready!

I used Trader Joe’s frozen organic brown rice, which is fabulous, just defrost it! You want the rice cold for this recipe. I used the frozen peas and carrots from Whole Foods, they were fabulous! The carrots were shredded, which I like better than cubed.

Click HERE to print the recipe!

SHRIMP FRIED RICE

Via House Calls Magazine – Roper Saint Francis Hospital, Charleston, SC – Fall 2013

Serves 4

1 Tablespoon Sesame Oil

3 cups cooked, cold Brown Rice (defrost if frozen)*

12 oz. Shrimp, shelled

1 Tablespoon Low-Sodium Soy Sauce

1 Tablespoon Canola Oil

2 Teaspoons Fish Sauce (optional)

2 Green Onions, sliced thinly

2 eggs, beaten

¾ cup frozen Peas and Carrot mix, defrosted

Fresh Lime Wedge

*Chef’s Note: Rice should be cold when you sauté it. Try a frozen cooked brown rice, defrosted, such as Trader Joe’s brand, with this, there is no need to cook it according to package directions in advance. (This worked perfectly!!)

HEAT the sesame oil over medium-high heat in a large nonstick skillet. Add the shrimp (original recipe called for raw baby shrimp, I used regular large shrimp and they were wonderful). Add the shrimp and cook for three minutes, turning once, until just opaque in center. Transfer to a plate and set aside.

REDUCE heat to medium and add the canola oil. Once oil is hot add the defrosted pea/carrot mix and green onions. Fry stirring frequently, for one to two minutes. Transfer to the same plate with the shrimp. Increase the heat to medium-high. Once pan is hot again, spread the rice in an even layer on the surface of the pan.

DRIZZLE with soy sauce (and fish sauce if using, I didn’t). Let the rice fry, untouched for 30 to 60 seconds before stirring to allow browning. Toss the rice and cook until crisp and browned, about 2 minutes. Push rice to one side of skillet; add eggs to the other side and quickly stir to scramble the eggs, then work into the rice mixture, about two minutes.

FOLD in cooked veggies and shrimp. Continue stirring until all ingredients are heated through (won’t take long). Serve immediately with a lime wedge for squeezing (we didn’t do this either).

Nutrition facts per serving: 340 Calories, 12 g total Fat (2g Saturated), 210mg Cholesterol, 930mg Sodium, 38g Carbohydrates, 20g Protein, 4g Fiber, 1g Sugar.

Catch you back here tomorrow!

 

 

 food. home.  |  baarou

Salmon Recipe – Perfect for those of you who don’t think you like salmon!

ArtFoodHome.com | barbara stroudThis is a Bobby Flay recipe (from Bobby Flay’s Boy Gets Grill) – I first read about this recipe when I Googled “Salmon Recipes for Non Salmon Lovers”. A blog called FoodCrave featured this recipe – and I really liked the info they gave. They cooked it longer than the original recipe called for, which I liked (5 minutes on each side) AND they used a cast iron skillet! Perfect, since I don’t have a grill pan.

The original recipe was posted on Epicurious, this is where you can print the recipe without all my blah, blah blah…

Fred cooked it 5 minutes on each side like I mentioned, then we put the topping on, and stuck it under the broiler for less than a minute – wow! And I didn’t think I liked salmon :) He got the pan nice and hot, and had coated the salmon with olive oil and WOW what a nice crispy top that made!

Catch you back here tomorrow!

How to make Spaghetti Sauce!

Homemade Spaghetti Sauce with Italian Sausage

Homemade Spaghetti Sauce with Italian Sausage

Homemade Spaghetti Sauce. Is there anything better? I make a pot of spaghetti sauce and we have it for dinner one night and then I freeze it in containers that will hold the amount we use for one night. It makes dinner so quick and easy. I have even taken it straight from freezer to stove and cooking it on low, and breaking it up, it defrosts quickly.

I usually use chicken Italian sausage (sweet or hot), but have also used grass-fed beef – tasty either way! Easy prep (cut up onion/garlic) – sauté veggies and sausage or hamburger and then add tomatoes and cook on low. Couldn’t be easier!

Click HERE to print the recipe below!

 

Homemade Spaghetti Sauce with Italian Sausage

Catch you back here tomorrow!

Radek’s Radicchio Salad – To. Die. For.

Radek's Radicchio Salad, Brown rice with spinach and tomatoes and Salmon!

Radek’s Radicchio Salad, Brown rice with spinach and tomatoes and Salmon!

I have to tell you about this salad that a friend made a few weeks ago. It was amazing. Well, to be honest EVERYTHING was amazing, but this was so unexpected and delicious that I think I’m addicted to this salad… yep… addicted to SALAD!

Let it soak - that's the secret!

Let it soak – that’s the secret!

Radicchio, by nature, is bitter – BUT there is a way to tame the beast and Radek did it! Soaking it in cold water takes away the bitterness… then when you toss it in a nice balsamic vinaigrette and toss in some parmesan… BAM! You have yourself one delicious salad! You’ve got to try it!

Radek's Radicchio Salad

Radek’s Radicchio Salad

Click HERE to print just the recipe…

ArtFoodHome.com | barbara stroud

A special thank you to Radek (& Melissa!) Dudek for sharing this wonderful recipe!

Update: I’ve made this salad four times in the last week… Correction to the above “3 Tablespoons Vinegar to 9 Tablespoons Olive Oil” – since I made a smaller quantity I used less. Eyeball it and use 1 part vinegar to 3 parts olive oil and a drizzle of honey. You really don’t need much to coat the salad.

Catch you back here tomorrow!

How to make Turkey Burgers…

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I would say its been close to a year now that we stopped grilling hamburgers and started grilling turkey burgers. We can buy them already made up in the warmer months at Whole Foods and EarthFare (healthy grocery stores), but in the off months we just make them ourselves and eat them twice in a week (not sure how freezing them would be)? That alongside the fresh vinegar coleslaw, wow! It tickles your senses, and is an utterly fabulous meal!

I’m a little freaky about big hamburger buns. Growing up, my mom always used only a portion of the bun. Now I do the same thing, which results in a scary looking burger. REMEDY? Ahhh yeah! SLIDER BUNS! I buy wheat slider buns and keep them in the freezer. When it’s time to grill I pull them out and stick them in the microwave for about 15 seconds and they’re nicely steamed. I top my turkey burger like I do my hamburger, pickles and mustard. That’s it. I love the crunch of the pickles :)

ArtFoodHome.com

If you’re making your own turkey burgers, take 1 pound of ground turkey (white or mix), and some crumbled feta (however much you like) and a handful or two of torn baby spinach. Make into patties and grill until done! You will not believe how good they are! The feta makes them super special!

Catch you back here tomorrow!

Health Starts Here and it couldn’t be more beautiful!

ArtFoodHome.com | barbara stroud Health Starts Here is a program at Whole Foods Market…. and it couldn’t be more delicious! Look at how beautiful this is!

You may remember a while back I mentioned that Fred and I are currently on a customer advisory panel for Whole Foods Market. We have learned so much. It lasts for six months (once a month), this is the fourth month and the subject was healthy eating… and an introduction to their Health Starts Here program. They prepare food that is so very scrumptious, then give you time to eat and chat, then there is a talk. Sarah Jane at our local Whole Foods (Mount Pleasant, SC) was so interesting to listen to, and full of great tips and suggestions for healthy eating.

They also gave us a great booklet THE HEALTHY EATING HANDBOOK – it’s FULL of great information, recipes, guides (ideas for smoothies, breakfast bowls, dinner bowls (which we are hooked on right now!), salads, etc. – Click on the link to download!

Also note the BULK BASICS booklet… full of great info on all the different types of beans, whether you soak or don’t soak, the ratio of beans to water, how long to cook, etc. More than beans… so pick one up if you’re in the store!

ArtFoodHome.com | barbara stroud

The Health Starts Here program that Whole Foods Market has started helps take the guesswork out of eating healthy!

I had a white bean dip and an avocado dip with veggies, a scrumptious wrap, lentil chili, a wonderful salad with avocado vinaigrette, and raw apple crisp that was out of this world! I was so full. How often do I eat this many veggies at one sitting? Hmmmm, never! But this showed me that it was possible, and we’ve been adding so many more fruits/veggies ever since this meeting!

Healthy eating is much easier when you get an idea of some of the foods that you should choose… If you have a Whole Foods Market in your area, you’ll see some foods are labeled in the salad/hot bars, prepared food secretion and the self serve prepared meals with a Health Starts Here logo – if you see that you’ll know it’s good for you, and that it was prepared without any extracted oils/processed fats, they only use the healthier sources of fat… nuts, seeds and avocado… YUM!

All foods that have the Health Starts Here log follow their Four Pillars of Healthy Eating:

– They’re made using the purest whole foods, not the processed foods that many of us are used to!

– The ingredients used are plant based – which means there is fiber (that help keeps you full), protein and phytonutrients!

– They only contain healthy fats such as nuts, seeds and avocados!

– They’re high on the list of nutrient dense (containing the most nutrients) list… they have a great way to measure the super nutritious foods… At Whole Foods Market, in the produce section, the fruits and veggies have an ANDI (Aggregate Nutrient Density Index) score. So say you want to make a brown rice bowl and add some greens, you want the most nutrient dense greens, so you check the ANDI list and see the Kale is higher on the list then Arugula, so you choose that green.

With that being said. If you’re eating veggies, you’re doing good… this just packs a more powerful punch!

So I would like to shout out a big THANK YOU to Whole Foods for making healthy eating much easier!

Catch you back here tomorrow!