Recipe: Fred’s Famous Banana Smoothie… I am hooked!

TIS THE SEASON! It’s officially SMOOTHIE weather! When it turns hot and humid, relief is needed. This fabulous smoothie tastes great and cools you off quickly. After we walk, we usually come in and make a smoothie. This is my all time favorite, and when Fred is home he makes one each morning (in the summer). Here’s what he does… See updated (2025) version below…

The All Star Ingredients...
The All Star Ingredients… (See end for updated notes!)
Continue reading “Recipe: Fred’s Famous Banana Smoothie… I am hooked!”

Fast & Healthy Summer Side Dish… Cucumbers in Greek Yogurt… my favorite!

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Dinner!!

This isn’t as much of a “recipe” as it is an idea… This is my all time favorite when the cucumbers are local and oh so good… summer is when we like a lot of cold salads, boiled shrimp… keeps the house (and us!) cooler! I used to make this with low fat sour cream… then it hit me… USE GREEK YOGURT! We always have it, might as well use it! That way you feel GOOD about eating it! There are no feelings of guilt with this recipe…

Start off by chopping up a green onion (if you like them), or chive, minced onion, whatever makes you say WOOHOO! Then peel and cut the seeds out of a cucumber (this is for two people, for more, just double, triple, etc.).

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Next… Put a spoonful of Greek yogurt into a serving dish… I scoop one big tablespoon (not measuring spoon)… and slice the cucumbers…

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Then… add some cider vinegar (I use unfiltered, it’s supposed to be healthier). If you like vinegar add a big gulp, if you aren’t big on it, put a little gulp, if you can’t stand it then use lemon juice!

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Now… stir together the green onion, greek yogurt and apple cider vinegar… lovely!

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Toss in the slices of cucumber, and stir it gently, coating the cucumber pieces…

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Then sprinkle with dill, and pepper if you like. One thing to mention… don’t make this too far ahead of time, it can get watery… I will make it and put it right back in the fridge while I finish dinner so that it stays cold. Take it out of the fridge, stir again and voila…

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Dinner’s ready!

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Catch you back here tomorrow!

No GMO, no poison, just fresh veggies… are these guys cool or what? Say hello to Sothel Farm!

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Sothel Farm. Have you heard of it? It’s located in scenic Byrnes Down, right off the West Ashley Greenway. You may have noticed a few houses that made ample use of the unused space behind their homes. They planted a garden. Not any old garden. A community garden. You won’t see a little Farmer’s Market stand, with scales, calculators and a cash box. The vegetables are free. What?! I know… since when do you hear news like that?

Planting a garden on an easement… What a brilliant idea! Instead of looking at space that is unused and just sitting there, to make something of it that the community can learn from, get people active in is great. New friendships are forged. Kids see how cool a garden is, how it grows and then are excited to eat what comes of all that hard work! And hey, pulling weeds… it’s good for you!

A photo from Sothel Farms earlier days, wow, it’s like these guys know what they’re doing!

SothelFarmbeginning

So thank you to those of you who put yourselves out there in the heat… tending these gardens, making them so prolific AND for sharing everything! I look forward to meeting you one day to say THANK YOU! I had a squash with my dinner one night, and a tomato on my salad. I’m telling you, it’s the little things in life that make you smile!

They seem like a fun bunch… this is how they describe the farm (very creative I might add):

Free & fun. Sothel Farm. Byrnes Down, USA.

sothel fun on the farm

Hee hee… who couldn’t love that?

Read more about the Sothel Farm (and see the many photos!) on their blog at http://sothelfarm.tumblr.com

It’s free. It’s fun and it is oh so entertaining! Check this out…

Sothel Farm

Sothel Farm as seen from the Greenway… no zoom… so you can see it’s way out of the way…  I’m starting to think we should make the entire Greenway a garden!! How smart!

Here are a few other gardens planted in out of the way, unexpected places (easement)…  

This one does not have a sign that says the veggies are free… so please don’t pick unless you ask first ;)Byrnes Down garden

Talk about using every square inch!

Byrnes Downs garden

I love this sign… creative! Pull a weed… that’s not too much to ask!

garden sign

Two photos to show this garden… it’s pretty, it’s full of wonderfulness!

Byrnes Down Garden

This garden has expanded the space accommodating even more fresh veggies! LOTS of hard work!

Byrnes Down Garden Part 2

Catch you back here tomorrow!

Quick & Easy Recipe: Caprese Salad… Nothing could taste fresher!

Caprese Salad

My basil plant is growing like a weed. It is absolutely gorgeous… I bought an heirloom tomato the other day and it smelled heavenly! My first thought… CAPRESE SALAD! I mean what could be any fresher tasting as well as quick and easy to throw together?

CAPRESE SALAD

Good tomato (or tomatoes)

Fresh mozzarella cheese (it’s in a ball, slice it into nice slices)

Fresh Basil (MUST. BE. FRESH!)

Olive Oil

Salt & Pepper

Find a good tomato (this one was rather large), and slice it (not too thin). You can lay a slice of tomato, then a slice of FRESH mozzarella cheese (if it’s not the softer fresh mozzarella the results will not be the same, I speak from experience!) and a basil leaf, or you can stack several basil leaves together, roll them up and snip them into small pieces (as I did, above). It tastes the same either way. Now drizzle the tomatoes and cheese with olive oil, and a light sprinkle of salt and pepper.

Note: I made this recipe ahead one day… popped it in the fridge… took it out when dinner was ready and the olive oil had congealed (eek), so if you make it ahead, just take it out of the fridge a few minutes before serving so the olive oil has a chance to come alive!

The other night we had boiled shrimp, corn on the cob, and this caprese salad… too good!

This is also fabulous on a good bakery baguette… nothing fresher, we used to get this at Dean & Deluca – oh, what memories!

Catch you back here tomorrow!

Have you made Roasted Asparagus? Too easy and way too good to be a veggie!

RoastedAsparagus MyRecipes

Roasted Asparagus – Image: MyRecipes.com

Photo: Leigh Beisch; Styling: Merilee Bordin

I like asparagus. Actually I LOVE asparagus. Of all cooking methods, roasting is hands down the most flavorful cooking method. The taste is out of this world and it is so easy you won’t believe it!

Sometimes I sprinkle a little parmesan, sometimes I don’t. Same with the lemon. It works either way. It doesn’t need it, but it’s a nice twist.  You can also just use however much asparagus you like (if you don’t need six servings), toss in olive oil, sprinkle with a little salt and pop in the oven!

Yield: Makes 6 servings

Roasted Asparagus

  • 2 bunches asparagus (about 2 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup packed freshly shredded parmesan cheese
  • 2 teaspoons fresh lemon juice

Preparation

1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.

2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.

Note: Nutritional analysis is per serving.

Nutritional Information/per serving

  • Calories: 84
  • Calories from fat: 49%
  • Protein: 7.6g
  • Fat: 4.6g
  • Saturated fat: 2.1g
  • Carbohydrate: 5g
  • Fiber: 1.2g
  • Sodium: 274mg
  • Cholesterol: 7.5mg

Catch you back here tomorrow!

Have YOU been to Red’s Eats?

Red's Eats Wiscasset, Maine

This photo almost looks like it could have been taken a decade (or two) ago… some things never change, which is nice… Red’s Eats, a popular spot to get an assortment of food, known mainly for their lobster rolls (and cheap prices) this is one place that always has a line! They don’t have a website, but it looks like their hours are 11AM – 11PM MON-THURS and 11AM-12AM FRI, SAT & SUN. These people aren’t afraid to work hard!

I have yet to stand in line, we’re usually trying to get one place or another… or I’m just too hungry!

Have YOU been to Red’s??

Catch you back here tomorrow!

Tips On Keeping Your Brain Healthy… From Dr. Oz…

Image:http://blog.doctoroz.com/oz-experts/5-tips-to-keep-your-brain-young#cmpid=em052113

Who doesn’t love Dr. Oz and all the information he shares?? His television show DR. OZ covers a myriad of topics, most of which affect us personally or someone that we know. When I go to the healthy grocery stores (EarthFare, Whole Foods) I hear customers asking about certain products that were shown on a recent episode of Dr. Oz. Everyone wants to be healthy so they can age gracefully. If you haven’t signed up for the Dr. Oz Newsletter, I highly suggest it! Lots of great info delivered to your inbox… for free! Here is one of those topics that most people truly care about… this came from a post of his called “5 Tips to Keep Your Brain Young” – click the link for the entire article, but here is the gist of it…

Take FISH OIL – it contains high levels of Omega 3 which is known to help heart health, and more recently cognitive health… Studies show that those who take Omega 3 have less age-related brain shrinking. Omega 3’s also can lower blood pressure, which is good for the brain.

Eat a handful of ON THE GO ANTI-AGING TRAIL MIX – they suggest  a mixture of walnuts, pine nuts, sesame seeds, pumpkin seeds, along with dried goji berries, apricots and blueberries. Mix those together and put in a container. Have a handful each day to bump up your Omega 3 for the day.

Eat MICROALGAE – good for the brain – try adding blue green algae, chlorella and spirulina to your smoothie. These are high energy, high protein supplements that support cognitive function.

USE your brain – and use it differently… challenge yourself. In addition to puzzles, reading, games, learning a new language or how to play an instrument, try using your non-dominant hand to do everyday functions. I can tell you from experience, you can feel the pathways in your brain opening up… for about a month I had to use my left hand to do everything because of a wrist injury. Talk about slowing down! I was fortunate that my left handed writing is surprisingly legible (I think I may really be left handed’ish!), but tasks like eating and brushing my teeth took actual THOUGHT. You take for granted how easily everything is with your dominant hand, but widen those brain pathways and use your other hand on occasion! Bonus… when you eat with your non-dominant hand you will slow down significantly and you might even get full before you finish, woohoo!

EXERCISE – now I knew exercise was very good for your brain (and basically every other body part) – its kind of like insurance that you will live a healthier life as you age, you have a better chance if you exercise (not occasionally) but always, make it part of your daily routine. If you can possibly do it earlier in the day, that’s best so that you actually get it done… here’s the blip from the Dr. Oz blog:

More good news about exercise: New studies suggest that exercising your body can help fuel your brain. During exercise, we’re rapidly activating and stimulating neurons in our brains, which send and interpret the messages that enable our bodies to move. Also, new studies with animals have suggested that when starved of blood sugar, neurons are actually able to maintain their energy levels by absorbing glycogen, a stored carbohydrate, from helpful neighbor cells. In these studies, after rats worked out on treadmills, they immediately ate, and the food seemed to go right to their brains – asometimes increasing brain glycogen levels by 60% in the areas of the brain associated with learning and memory. After 24 hours, the glycogen levels returned to normal, unless exercise was repeated every day. In the rats that ran for four weeks, these special stores of glycogen built up in the parts of the brain that support memory and learning.

Translation: You may be developing a sharper brain by increasing your glycogen stores through regular exercise that is immediately followed by carbohydrate consumption. What this looks like: Exercise daily, and after your workout, feed your brain with a healthy carb, like a banana. Then reap the brain benefits!

Catch you back here tomorrow!

IMAGE via Dr Oz Blog

Farmer’s Market Favorite: Field Peas, Rice and Tomatoes!

Field Peas, Rice and Tomatoes

Looks delicious, right? The Charleston Farmer’s Market (CFM) is off and running… and it couldn’t be better! Fabulous fruits, veggies, crafts, art, and all kinds of treats for both humans and our four legged friends. We try to get there early because it gets crazy busy which is fabulous! I remember back in 2008 the CFM was ranked 5th Best Farmer’s Market in the Country! CFM has also been named the Top Outdoor Event by the Charleston City Paper readers for the last four years in a row! This year will be no exception!

We headed there last Saturday and stocked up… gorgeous, juicy tomatoes, crisp radishes and these fabulous field peas… What a treat to eat something so fresh and wonderful! I simply browned 2 pieces of bacon (I bought 2 pieces of bacon from EarthFare – best ever!), cut up an onion and threw that in, once it was translucent, I added the rinsed and drained  field peas, covered them with water, brought to a boil and left the cover partially on… Then I started a pot of rice, and by the time the rice was finished dinner was ready! OH! Everything was so delicious!

Here’s a blip about the Charleston Farmer’s Market from their website:

CHARLESTON FARMERS MARKET

Regular CFM Hours
April 13 – December 21, 2013
Saturdays 8:00am – 2:00pm

Select Sundays:
Piccolo Spoleto Festival Hours 9:00am-3:00pm
May 26, June 2 & 9

Holiday Magic Hours 9:00am-3:00pm
December 1, 8, & 15

Location:
Marion Square
King & Calhoun Streets
Admission: FREE

Founded by Mayor Joe Riley in 1989, and the Clemson University Cooperative Extension Service, the Charleston Farmers Market is produced by the City of Charleston Office of Cultural Affairs, in cooperation with the City of Charleston Parks Department.  Over the years, the Charleston Farmers Market has received numerous awards: in 2005, the Charleston Farmers Market newly revitalized and relocated back in the renovated Marion Square, received the Three Sisters Award from the Charleston Save the City Committee; in 2008, the Market was ranked by Travel and Leisure magazine as one of the top 10 best Farmers Markets in the nation; and in the Charleston City Paper reader’s poll, “Best Of,” the Charleston Farmers Market was named Best Outdoor Event in 2009, 2010, 2011 & 2012!

Now, permanently located in Marion Square, the heart of historic downtown Charleston, S.C., the CFM is open each Saturday, from April to December, 8 a.m. to 2 p.m. with select Sundays During the Piccolo Spoleto Festival and Holiday Magic. The CFM is dedicated to the support the advocacy of Lowcountry farmers and growers. We offer a variety of local produce, plants, herbs and cut flowers as well as breakfast and lunch Vendors, live entertainment and an assortment of juried arts and crafts from local artisans. Attracting citizens and visitors alike, the CFM is the community connection every Saturday morning from April through December, bringing together people from all parts of the Lowcountry and beyond.

Catch you back here tomorrow!

Fabulous Recipe: Lime Shrimp with Coconut Rice! Quick, easy and delicious!

LimeShrimpCoconutRice WmSonoma

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Williams-Sonoma has a fabulous recipe. It’s quick, easy and comforting. The way the flavor of the coconut milk gives the rice just a faint taste and makes it nice and creamy is just so comforting! The shrimp cooked in a little butter with lime zest, juice and green onions is perfection. Click HERE for the link to the original Williams-Sonoma recipe that you can print.

Below is my version. I cooked the full amount of rice, and made half the shrimp portion, since there are only two of us. The first time I made it there wasn’t much of a lime taste. The second time I upped the zest and lime juice and it was perfect! If I was making this for four people I would double the lime zest and juice and serve with a big tossed salad, some nice hot bread and olive oil!

MY VERSION OF LIME SHRIMP WITH COCONUT RICE – Serves 2 (Click HERE to view/print my version of the recipe):

Ingredients...

The ingredients… butter, white rice, water, coconut milk, lime, garlic, shrimp, green onions

(Note: I did not use cilantro… you either like it or it tastes like dish soap. I taste JOY dish soap. Pthewy!)

The rice

THE RICE

Start by melting 1 tablespoon of butter in a saucepan over medium heat. Add 1 cup of rice and cook, stirring constantly, until well coated with butter (about 1 minute).

adding the coconut milk/water combo

Then stir in 1 1/2 cups coconut milk and 1 cup of water. Bring to a boil, reduce the heat to low and cover. Cook until liquid is absorbed and the rice is tender (about 20 minutes).

THE SHRIMP

get ingredients ready...

I get the ingredients ready to use. Grate or mince the garlic, chop the green onions, zest and juice the lime, rinse and dry the shrimp and then proceed as follows:

While the rice cooks, grate the zest of one small lime and squeeze the juice from that same lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt 2 tablespoons of butter.

adding the lime zest, juice and garlic

Add the garlic and lime (zest and  juice from 1 lime) and stir until the mixture is bubbly.

add shrimp and green onion

Add the 1/2 pound peeled, deveined shrimp (more or less to taste) and the 4 chopped green onions (white and green). Saute until the shrimp are just opaque and cooked through, about 3 minutes (do not overcook). Stir in half of the cilantro if using.

FINISH THE RICE

Fluff the rice and gently stir in the remaining cilantro (if using). There are four servings of rice, which you can use to heat up for a quick side dish. Spoon some rice onto a pretty plate and top with shrimp mixture.

Serves 2.

Wait. Until. You. Taste. It! See how quick and easy it is? The main portion is cooked in 5 minutes, right before the rice is ready! Woohoo, love that!

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Catch you back here tomorrow!

Bowens Island Seafood Restaurant Menu – April 2013

MENU as of April 2013

Well, I snapped three photos with my phone and for some reason I only got half the menu… Luckily I also snapped a photo of the hanging menu… This is the latest menu, as of April 2013. A group of us headed to Bowens Island awaiting a delicious fried shrimp dinner and that’s exactly what we got. Too. Good. To. Be. True. If you are in Charleston, Bowens Island is a must see… bring your camera if its around sunset. You won’t believe how beautiful it is! Not a dressy place, but the best tasting shrimp on the planet!

*Please note: the restaurant is CLOSED ON SUNDAY and MONDAY! Hours are 5-10PM Tuesday – Saturday!

Fabulous Fried Shrimp!

Oh have I ever gotten myself hungry… sigh!

Catch you back here tomorrow!

Poe’s Tavern – Sullivan’s Island, SC!

Poe's Tavern!

Sullivan’s Island, SC. One of the most beautiful places on earth. It has that “back in time” feeling. I would like to retire and live there (wouldn’t everyone)… beautiful homes, cool businesses, and of course, the ocean! Tucked in the small area of “town” is this wonderful restaurant that’s been around for about ten years now… it’s called POE’S TAVERN. Everything on the menu has an Edgar Allen Poe name to it, it’s so creative. The t-shirts are cool too, so if you make it there, check them out! Fabulous burgers and pretty much everything else! It’s fun to eat outside or in. It’s a happening place!

I know what you’re thinking… WHERE’S THE MENU?? Right HERE my friends… check it out!

Read a bit about Poe’s from their website:

Named in honor of Edgar Allan Poe, we’re best known for great burgers and drinks.

Much like his work, the life of Edgar Allan Poe was short, tragic and shrouded in mystery. Best known as the author of the popular poem “The Raven”, Poe is credited with creating the detective and horror story genres. After a brief stint at the University of Virginia, Poe enlisted in the army under the pseudonym Edgar Allan Perry and was stationed at Fort Moultrie at the western end of Sullivan’s Island for thirteen months beginning November 18,1827. His time on the island inspired “The Gold Bug”, a story about a mystical beetle that led to buried treasure. He died alone, impoverished and inebriated at the age of 40 amid conflicting accounts of his demise,  yet left an indelible legacy on American literature.

Catch you back here tomorrow!

Sanders Hot Fudge Cream Puff… oh paleeeez!

Sander's - Mackinac Island, MI

You know how it is when you have something on your mind and it won’t go away? Like a song… or a commercial (even worse) or Sanders Hot Fudge Cream Puff… oh my gosh. How I wish I could get to a Sanders right now and make myself happy, ha ha… I remember Sanders when I was a kid growing up, what a treat! A few years ago my mom, sister and I went to Mackinac Island for a getaway… and Sanders was there! What a surprise! Is there something from your childhood that you remember that instantly makes you smile! Savor those memories!

For those of you who got out and ran the COOPER RIVER BRIDGE RUN, WOOHOO! I congratulate you! I think you deserve an ice cream… wish there was a Sanders here, but we have plenty of great ice cream shops… enjoy!

Catch you back here tomorrow!

Charleston Photo: Bowens Island Sophisticate building…

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Bowens Island Restaurant… Simply the best seafood in a cool, relaxed (as in very relaxed) atmosphere. It’s a good time, every time!

This is one of the outbuildings, the restaurant is upstairs and the all you can eat oysters are downstairs (different building). There is an eclectic assortment of buildings on the premises. All add to the charm and character for sure!

If you’re in the area, be sure to check it out! Need a menu? Here’s a link back to my August post that includes the menu… It may have changed… I need to get back there… all in the name of research, hee hee…

Catch you back here tomorrow!

Recipe… Tyler Florence’s Roasted Sweet Potatoes… QUICK, EASY & IMPRESSIVE!

Sweet Potatoes ready to eat!

EYES-ROLL-BACK-IN-YOUR-HEAD-GOOD! A fabulous recipe from Tyler Florence… just gotta love that guy! After you make these sweet potatoes the first time this will be in your stack of favorites forever. Healthy sweet potatoes, olive oil, honey, a wee bit of salt and that’s it! Who doesn’t love a recipe that’s quick, easy and tastes like you spent some time?! We used to have baked sweet potatoes, but they take a good hour to bake, and sometimes it’s too hard to wait that long. I wanted something that would be done by the time the chicken came off the grill… so it had to be a little snappier than an hour. Tyler cuts his sweet potatoes into 1″ chunks, and it takes about 30 minutes. If I put the oven on convection it’s even quicker. And if I need it even quicker than that I cut them up a little smaller. This recipe never disappoints. One thing I do, that Tyler doesn’t mention is to lightly toss (to coat) before putting in the oven, and flipping once about halfway through the roasting process. they get gooey and brown and just fabulous! I also didn’t drizzle with olive oil at the end, I didn’t think it needed it, and didn’t want to add the extra fat/calories… My photos… and Tyler’s recipe with a link to the Food Network (for easy printing) below…

Scrub and peel… (clearly these aren’t peeled)

Scrub and peel

Cut into 1″ pieces. I cut in half longways, then each half cut in half longways, then cut into 1″ chunks

Cut in even 1" pieces

Drizzle the honey…

Drizzle honey oh la la

Drizzle the olive oil… then sprinkle a little cinnamon and pop it into a hot oven! TADA! Look at the first photo again… Heaven, right?

Drizzle olive oil

Here’s the recipe from the Food Network (click to get the printable version):

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy Tyler Florence – Prep Time: 15 minInactive Prep Time: — Cook Time: 30 min  Level: Easy

Serves:

4 servings

Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper


Directions
Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34948_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Catch you back here tomorrow!