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Zucchini Fest @ My Place

September 20, 2011

I had a zucchini-centric day not too long ago. It started with a dream about Zucchini Bread, one of my all-time favorite Fall treats.

My hankering for a slice kept growing, so I gave in & grabbed a few zuccs at a nearby farmer’s market. The very best I’ve ever had was at a cousin’s around Christmastime, so I got ahold of her fantastic recipe & began baking.

I don’t have a grater, (nor do I have the room for one) so I went ahead & used my little food processor to get the zuccs ready for the cinnamony-sweet dough. Added a little honey, cut her recipe in half  & into the oven it went. Now, I don’t consider myself much of a baker, & I don’t like to brag, but this stuff was exactly what I’d hoped it would be. A slice of the season.

My entire apartment smelled lovely. If only they made candles that smelled like baking zucchini bread…soft, sweet, doughy, cinnamony, warm. The scent of Fall, all in one little pan filled with a chopped up green vegetable.

And green vegetables are supposed to be good for you, right?


While the bread was baking, I looked at my little bit of unused zucchini & remembered that little bit of crab meat sitting in my fridge. Inspiration hit, once again. I would make Zucchini Crab Cakes!

Threw the remaining zucc in the food processor, added a 1/4 red onion. Then mixed in some homemade bread crumbs, a bit of tarter sauce, a handful of flour & half an egg. Shaved some pecorino romano into the bowl, added my precious crab meat, & molded four little cakes. Fried them in a pan of olive oil for about ten minutes & had the best of lunches!

A suggestion — Please do not let the idea of making Crab Cakes intimidate you. They are truly easy to make, & a great way to use up leftovers. In fact, you don’t even have to put crab meat in ’em. Next up I’ll try making plain ole’ Zucc Cakes, & they’ll be just as good (look at that, a vegetarian meal!).


Samantha’s Zucchini Bread, adapted recipe

2 cups shredded zucchini (about 3)

1 1/2 cups flour

1 1/4 cups sugar

1 tbsp honey

1/2 + 1/8 cup vegetable oil

2 eggs beaten

1/2 tbsp cinnamon

1 tsp salt

3/4 tsp baking soda

1/4 tsp baking powder

mix all ingredients together, adding zucchini last. Grease bottom of loaf pan. Bake in 350 degree oven for 1 hour

Yield: 1 loaf

Thanks for stopping by!



When Life Gives You Lemons

September 15, 2011
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You make lemonade. Heard that one about a thousand times…but how about when life hands you a bucket of crabs? A few days ago I was minding my own business, walking down a busy Washington street, when all of a sudden, I looked around me & saw swarms of young people toting cardboard buckets filled to the brim with Maryland Blue Crabs! I hunted around, figured out where to get my own, & walked away with arms full and a cheek-to-cheek kinda smile.

Took my bucket of six to my kitchen & stared for a few minutes. What to do? SheCrab Soup, Crab Cakes, Stew, Salads…

First things first, I put the (included) wooden mallet in my hand & started hacking away (what my neighbors must’ve thought!).

The meat was perfect, not overcooked & chewy as it often can be. Well seasoned, too. The accompanying hush puppies & slaw were the perfect sides.

It takes a lot of willpower not to eat crabmeat straightaway. A LOT. After I scarfed down the first two, I started a little pile of scraps to save. Eat a claw, save a claw…

By the time I was finished with the de-shelling business, I had enough leftover for a second meal. I’ll let you know how that went next time…

Thanks for stopping by!


Blueberry-Walnut French Toast

September 12, 2011

My favorite thing about meal making is the challenge behind it all. With no recipe to follow, no idea what’s ahead, there is just a hope that whatever ultimately ends up on the plate will be scrumptious.

With this in mind, last night I was hungry, and didn’t know what the heck to eat for dinner. Enter the kitchen-wide scavenger hunt. After some skimming, I plopped my frozen Ezekial bread on my counter and gave it some company with a bag of frozen berries, a block of butter, and an egg. Inspiration finally hit! Out came some walnuts, orange honey, cinnamon & vanilla.

That’s all I needed for some kinda (berry) wonderful French Toast!

I was pretty happy with my syrupy-sweet blueberry topping, but will throw in a splash of citrus next time for a sharper flavor. How’s that for a quick & easy din for one?

{Here’s My Recipe}

Blueberry-Walnut French Toast

For the “toast:”

2 slices multi-grain bread

1 egg

3 tsp cinnamon

2 tsp vanilla extract

splash of milk

Blueberry-Walnut Compote:

1/2 C. Frozen Blueberries

Small fistful walnut pieces

1 tbsp butter

1 tsp vanilla

1 tbsp Orange Blossom honey

1/4 C. water

1/2 lime, juiced

Toast: Combine milk, vanilla, cinnamon & egg. Soak bread in mixture and place slices on buttered skillet. Cook until browned.

Syrup: Melt butter in pan. Add berries, walnuts, vanilla, lime & honey. Combine ingredients & add water. Reduce until syrupy texture.

Cover French Toast with homemade syrup and enjoy!

Thanks for stopping by!



September 8, 2011

The B.Y.O.B.G fiesta was a hit! For those of you who are confused, the acronym stands for “bring your own board game,” and it was the first little party I’ve hosted entirely on my own. (Though I gratefully had some pre/post cleanup help from a few good friends.)

We laughed, we played Taboo, and most importantly, we ate some pretty delicious food. Healthful-thinking minds made two great salads, one a Greek with dill, cucumbers & kalamata olives, and the other with red beets, beans & sunflower seeds. So guiltlessly yummy, in fact, that I snuck an extra plate of each for lunch!

A friend of mine who’s just a fantastic cook made some homemade meatballs with a bit of a kick…after enjoying my plate, I feel the need to warn Ikea — watch out, they were pretty tasty!!!

Another friend brought homemade chocolate dipped strawberries, which were both wonderful to eat & wonderful to look at. (Sadly, they were just so good I didn’t snap a photo- but they were beautiful, please take my word for it!)

My “baked brie” with kahlua & brown sugar disappeared by the end of the night, and worked great with the Costco-sized sesame crackers served alongside.

I also mixed up some (mock) nectarine-lime mojitos, which were pretty AWESOME, if I do say so myself. Threw in some chopped mint & club soda, & thoroughly enjoyed a few glasses of the tangy-sweet beverage

{A Few Recipes}

Nectarine-Lime Mojitos

2 Liters club soda/seltzer

2 ripe nectarines, 1 diced, 1 sliced

8 sprigs mint, loosely chopped

1/2 package Minute Made Limeade

3 limes, 2 juiced, 1 for garnish

3/4 cup simple syrup (i.e. 5-6 tbsp sugar dissolved into 3/4 cup water)

mix ingredients, let sit for 1 hour, serve over ice

“Baked” Brie

1 full wheel brie (14 oz)

4 tbsp brown sugar

1/4 cup kahlua

Cut rind off of top of Baked Brie. Mix sugar & kahlua, and pour on brie. Microwave for 2 minutes, until melted. Serve with crackers.

Thanks for stopping by!


And today I set out to make Sun Tea.

August 31, 2011

Sun Tea. It just sounds so darling, doesn’t it? A quaint beverage to sip slowly in my cozy little Studio.

Rosemary-Lime Sun Tea

Inspired by WAPO’s Dashboard Tea recipe, I decided to come up with my own special blend to brew on the ‘sil.

My inspiration: A few nights ago I watched The Graduate…which always gets me thinking about Rosemary (you know that Garfunkel song). With this thought process, I found myself purchasing my very own baby basil & rosemary plants at a nearby Trader Joe’s. ($2.69/plant is not so bad!). And so, a new Sun Tea recipe was born…

With all of this in mind, my perfect Last-Day-of-August-Sun-Tea-Recipe is, decidedly, Rosemary-Lime Sun Tea. Threw in a few chamomile and Lipton tea bags, juice from half a lime, and a few spoonfuls of sugar…& that’s it! Then I let those rays do the rest of the work!

The result? I’ll be sipping spa-worthy drinks all week long!

{Here’s my recipe}

Rosemary-Lime Sun Tea:

2 Lipton Tea Bags

1 Chamomile Tea Bag

2 Tablespoons sugar (or honey)

1 sprig Rosemary

1/2 Lime, juiced

Water, approx. 2 Liters

Combine ingredients in large jar with lid; let brew for at least 2 hours. Serve with ice.

Happy drinking everyone!

Thanks for stopping by!


La Cucina de La Mina

August 27, 2011

Folks, I’m all moved in…& I’ve got a kitchen to call my own! Can barely contain the excitement. Finally my thumbed over recipes from my favorite of food mags can be sautéed, baked & broiled right in here my very own little oven. (& it is little, just look below.)

 My first “meal” in here was, admittedly, a baked box of brownie mix. But not just any ole’ mix…I used the good stuff, Ghirardelli Trippple Chocolate Chip. Giant chunks of dark & milk chocolate swirled within gooey brownie. So good, in fact, most are fooled to believing they’re homemade! (Available in a 6-pack at Costco, if interested. And yes, this means I have 5 left…)

But I diverge.

This is my kitchen! I’m going with a Blue/Cape Cod theme, since I hold that foodtastic place near & dear to my heart. It obviously has a LOT of work ahead, but with some creative TLC this little space is going to be just darling…& hopefully it’s going to turn out many-a-good-meal!

Sidenote: @ Costco, couldn’t help but grab a bottle of Vanilla Extract. It’s literally big enough to open a bakery. But so worth it…

my humble abode!

 oven pics!

 yes, this is a baby dishwasher. and it’s the size of the vanilla extract!

Lot’s of unpacking left, so that’s all for now! May we be safe in “Irene.” My Florida roots are more than prepared!

Thanks for stopping by!


Back in Business

August 22, 2011

Neglectful. That’s what I’ve been to poor HerMoveableFeast. Forgive me, readers! (If I’ve still got any, that is.)

In the weeks since we’ve met on here, I’ve gotten really, really into food photography. It’s reached the point where my friends/family/innocent restaurant goers are all ready to kill me. I can’t help myself…snapping pics of everything edible is just too much fun! This will be a short and sweet post filled with a slew of my fave photos so far. I am definitely still learning, but I’m proud of where I’ve gotten a month after the obsession began.

I think I’m getting nostalgic because I head up to DC in about 36 hours (not that I’m counting…). I promise when I get back to Washington I’ll be posting more on here! After all, the District offers more foodventures than one gal can count!


 cheesyobsessions The best I've EVER eaten!



Starbucks…it had to show up sometime lobstertime


Thanks for stopping be!