Celebrate National Ice Cream Soda Day

Hello world! Today is the official first day of summer. I am reposting this composition. Collingswood is a beautiful town with a perfect Main Street to stroll along.

On Saturdays in the early morning is a vegetable market with other food vendors until 12:00 pm. Afterwards, there’s their Main Street called Haddon Avenue to explore. Love, the the Ice Cream shop! Another favorite shop of mine is the Painted Cottage, antique furniture like dressers, armoires, desks, that have been repainted shades of white.

Life Is Beautiful-La Vita e Bella Weblog

Today is National Ice Cream soda day and the one place I wish that I could be now is at the Pop Shop .  It is a cafe and creamery designed like an old fashioned soda shop.   Here’s some photos of our recent first vist in the month of May.

Here’s a glimpse of the menu:

Among the choices, there’s a a Black Cow, a Brown Cow and an Orange Cow.   There’s create your own Soda Fountain pop, made with soda ( seltzer) , syrup and a shot of fizz.  The flavor choices are :  Banana, bubblegum, cherry, chocolate, cupcake, coconut, green apple, grape, raspberry , peach pineapple, mint , strawberry, vanilla, and an unknown because only half the word is in the photo.

A flavor that called to my taste buds  was Banana Daiquiri, pineapple and banana syrups.   I hear that the Pop shop is featuring…

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Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

Collingswood, Arts and Crafts Street Fair

 Collingswood, Arts and Crafts Street Fair

So much to see, browse or buy!

Today is the Collingswood   Crafts and Fine Arts festival/ street fair. 10:00am to 5:00pm.  Awesome! Food will be available called “Cafe Dining” featuring cuisines of Italian, seafood, Asian-fusion, Mexican, And All -American , and Nostalgic soda dispensed in tin cups.  Also, every Saturday from early Am to 1200 noon is the Farmers Market.

Two necklaces that I bought there two yrs ago are still my favorite, so sweet, these are made out of a bottlecap, in which I choose ocean theme , one of tiniest seahorse in sand, and the second assorted tiny seashells,”my own little beach on a chain”.  Definitely will be keeping an eye out for this display today. A wide range of themes  were designed, including individual letters, also occupations.

Here's bottlecap Jewelry! Sweet!

Here’s bottlecap Jewelry! Sweet!

Collingswood Farmers market, every Saturday 8 to 12

Collingswood Farmers market, every Saturday 8 to 12

Farmers Market, fresh from the farms……. corn on the cob, green peppers,tomatoes,  and Zuchhini Flowers, greens, herbs, basil, oregano, and more

Peach Cider, fresh baked muffins and breads, loaves of bread.  There’s a dairy stand, special flavors of cream cheese, …my fav- cirtus cream cheese, uum yum.

Speaking of Crafts, More photos………….

Stained Glass, so beautiful!

Stained Glass, so beautiful!

Stained Glass

Frugal -Shop Smart sidewalk display!

Frugal -Shop Smart sidewalk display!

Crafts and Fine art show, Saturday , August 2oth, 2011Shopping Frugal is a wise practice! Resale items , there’s something for everyone, you just might find that special item. I look for kitchenwares, and cooking tools!, pictures are framed artworks, and a hanging rack of clothes.

menu

menu

Artisan Cheese, and Grass -Fed meats at the Farmers Market…..Home-made Mac and Cheese for purchase.

Whimsical Terracotta Pots with faces

Whimsical Terracotta Pots with faces

These terracotta pots make me laugh, ……..cool shades, …..pucker up!!! L O L.  Useful on a kitchen counter for your kitchen tools, or in the powder-room for toiletries, yoour imagination is limitless.

Artistic work of clay, " E.T. Phone Home!

Artistic work of clay, ” E.T. Phone Home!

E.T.  and many smaller figures.

Great place to bring your dog!

Great place to bring your dog!

Beautiful BIG dogs!

Image

Polynesian Burgers

Polynesian Burgers

Alright, so it’s is officially summer, the 2nd day and my mind is conjuring up all kinds of cool, fun menu ideas.  Burgers seem to be one of the favorites among Americans for picnic food.

If your are like me,with ketchup and pickle relish as the  “de-riguer” ,taste-bud loving choice,  in this recipe, how about stepping beyond your  comfort zone for a different taste with your burger!

This recipe has an Twist in taste  with and Island flair.

1 1/2 pound ground turkey

1/2 cup dry breadcrumbs ( or make your own fresh from leftovers ends of bread)

1 Tbsp lite soy sauce

1/2 tsp ginger

1 (9 oz.) jar ( 1 c.) prepared sweet and sour sauce

1 ( 8 oz. ) can crushed pineapple in it’s own juice, drained

6 sandwich buns ( I like whole grain )

Heat your grill. ( outdoors- or use grill pan on your gas indoor stove.) In a large bowl, combine turkey, bread crumbs, soy sauce,ginger and 1/4 cup of the sweet and sour sauce; mix gently.   Shape into patties.

When read to barbecue, oil grill rack.   Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 9 to 13 minutes or until no longer pink , turning once.

In a small saucepan, combine remaining sweet and sour sauce with crushed pineapple.   Cook and stir over medium-high heat until thoroughly heated.   Serve burgers on sandwich buns with sauce.

Yield 6 sandwiches

Resources:

Recipe book found at a church market sale.

International Foods Program , 1994 Clifton “Success” High School Project Cookbook

Yields 6 sandwiches

update: August 8,2015

Hello, how are you in the blog world? Please add your comments below.  I am adding the meal categories, breakfast, lunch and dinner to become more searchable on Search engines, for example, Google, Bing.

Unconventional Corn bread using Cream style corn

Unconventional Cornbread.

I like to have a well-stocked pantry.  Cans of corn, is something I have on hand, well, it was right there, is what I said last week, when we were making a quick dish of noodles with sweet red and green pepper strips. Oh, let’s move on.

This cornbread is rich with cheese and bacon, and flavored with onion and green pepper. A bit of cream style corn gives it its moistness..

3 strips of bacon

1/1/2 cups yellow cornmeal

1/2 cup all purpose flour

1 Tablespoon baking powder

1 tsp salt

2 eggs

1 1/4 cups milk

3/4 cup shredded sharp cheddar cheese

1/2 cup vegetable oil

1/2 cup canned cream style corn

1 small onion finely minced

2 Tablespoons finely minced green bell pepper.

Preheat oven to 350 degrees F. Lighly oil a 10 inch round cake pan and place in oven to heat.  Fry the bacon until very crisp, drain on absorbant paper ( paper towls), and crumble finely.   Meanwhile , prepare the batter, In a medium bowl, combine the cornmeal, flour, baking powder, and salt.  In another mixer bowl, beat the eggs slightly, and add the remaining ingredients and mix.  By hand stir in the dry ingredients , just until blended.  Por the batter into the hot pan. Bake 30 minutes.  Cut into 8 wedges and serve immediately with butter.

Resources:

This is among one of the many cookbooks that my mother collected and bought over the years while working at a Book Publishing Company.  She is retired ,and still has the tote bag with the the cats, ” Baker and Taylor:

Cookbook:  “Cooking from Quilt Country”, from Amish and Mennonite Kitchens.1980.

p. 104.

Update: August 8,2015

Good morning world, and welcome. I’d love for you to join me in your favorite cup of brew, perhaps sit down in your comfy space, perhaps near a window or out on your porch. I

am updating many posts in the tags and categories section hoping to become more searcheable.

As always, your comments are most welcome!!

Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

Tortilla Wraps and potato -dill filling

Get creative making your own , healthy, low fat sandwiches and” wraps” by making them yourself. The first is with mashed potatoes. Buying a bag of potatoes is a staple in my house and here’s another way to utilize them. The same goes for beans in a sandwich combined with brown rice or spices. 

Many people are away from home at the mid-day meal.

Here’s some tasty options courtesy of Healthy Gourmet.

Creamy Potato Dill Roll Roll-Ups:

This is lighter and healthier using Yukon Gold potatoes.

1 cup cooked mashed potatoes

2 Tablespoons reduced fat cream cheese

2 tablespoons finely chopped green onion

2 teaspoons minced fresh parsley

1/2 teaspoon fresh dill, or 1/4 teaspoon dried dill

Sea salt and pepper to taste (optional)

2 large or jumbo chapatis or whole wheat tortillas.

1.  In  a medium bowl. combine the mashed potatoes, cream cheese, green onion, parsley, dill, and salt and pepper, if using.

2.  Lay the chapatis or tortillas on a flat surface and place half the filling on the center of each.  Fold the sides of the chapati in first and then fold the top and bottom toward the middle.  Dot the ends with a little water and press lightly.  Wrap each sandwich individually in plastic wrap until ready to serve; when it is unwrapped it will stay together.

Makes 2 servings

Preparation Time :5-10 minutes

Calories : 171, Fat 3.5 grams, Protein 7 g, sodium 615 mg, carbohydrates 27 g, cholesterol 12 mg. saturated fat < 1 gram, % calories fat: 19 %

Broccoli Ginger Roll-ups: Broccoli and carrots are rich in vitamins and minerals and a cancer -fighting chemical like sulforaphane ( it is not destroyed when cooked. )

1 teaspoon extra -virgin olive oil

1/4 cup chopped broccoli, lightly sautéed

2 Tablespoons grated carrot, lightly sauteed

1 tablespoon minced fresh ginger

1 garlic clove, finely minced

1 Tablespoon brown rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon honey

1/2 teaspoon tamari or light soy sauce

Pinch of ground cumin

1 cup cooked brown rice

2 large or jumbo chapatis or whole wheat tortillas

1.  Heat the olive oil in a small skillet over medium heat and lightly saute the broccoli, carrot, ginger, and garlic until tender, about 10 minutes. The vegetables should still be crunchy.  Set aside to cool.

2.  In a small bowl, whisk together the vinegar, sesame oil, honey, tamari, soy sauce and cumin.

3. In a medium bowl, combine the rice, broccoli, carrot, ginger, and garlic.  Pour the dressing over the rice mixture and combine well.

4.  Lay the chapatis or tortillas on a flat surface,   your kitchen counter, and place half the filling on the center of each.  Fold the sides of the chapati in first and then fold the top and bottom toward the middle. Dot the ends with a little water and press lightly. Wrap each sandwich individually in plastic wrap ; it will stay together.

Makes 2 servings.  Prep time :5-10 minutes

Nutritional Info per Serving:

Calories 219, Fat 7.7 g, Protein 5.9 g, sodium 271 mg, carbs 32 g, cholesterol 0 gram, saturated fat 1.1 g % calories fat 32%

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