Memories and healthy recipes for your dinner table.

Tag: picnic

Strawberry Shortcake Cookies

There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea […]

Caesar Salad Dressing

Stephen loves Caesar salad. It is his all time favorite meal. Caesar salad used to be our traditional anniversary dinner. That was until we went to the Pasta Moon in, our anniversary vacation spot, Half Moon Bay and tried their Risotto Sea Scallops and tomato […]

Family Togetherness: A Day at the Park

Artwork: “A Picnic Party” by: Blacklock William Kay

Courtesy of RussianPaintings.net

My favorite area in San Francisco is the timeless scene of Golden Gate park. Upon entering the large grassy area we are greeted by dozens of blankets spread across the lawn. There are bicyclist, friendly games of frisbee, catch, and individuals practicing Tai Chi. But most of all the atmosphere is relaxed. I suppose the reason I enjoy it so much is because it reminds me of the long lost days spent at the beach as a child. We lived a mere five minutes from the beach providing a perfect afternoon of family fun. When we tired of building sand castles and riding the waves we could take a walk down the shore exploring the area for shells and wildlife.

A picnic at the park, lake or beach is always exciting. Schedule a family picnic once a week or once a month. Everyone will benefit from getting outdoors for some relaxation and fun.

Bring a blanket and a picnic lunch:
Pack a cooler with nourishing snacks and/or a healthy meal. Be sure to have lots of water especially if it is hot and sunny. Supply enough blankets so that everyone can lounge if needed.

If BBQ is on the menu do not forget wood/charcoal, lighter fluid and matches. The last thing you want is a bunch of hungry kids and no way to cook the main dish.

Pack safety items such as sunblock, hat, sunglasses and an umbrella for shade.

Bring activities and games to play together:
Soccer balls, Kick ball, Kite, Frisbees, Baseball- mit and bat, Horse Shoes, Card games, board games, Instruments, Art supplies, Books, swimming gear, bikes, scooter, fishing supplies, a favorite toy.

Other activities to do while on a family outing:
Watch the clouds, hunt for frogs, categorize birds-trees-flowers, sing songs, tell stories, have a race, play hide and seek.

Zucchini Cornbread Casserole

I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of […]

White Bean Salad with Green Beans and Tomatoes

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish […]

Boiled Eggs Tips and Tricks

Soft boiled egg tips

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

soft-yolk

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

medium yolk

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.hard-yolk
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
— Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
— Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
— Do not boil eggs with cracks. They will break open and leak.
— Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
— Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
— The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
— To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
— Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
— Refrigerate unpeeled boiled eggs within a few hours for up to one week.
— The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Blueberry Scones Over Melted Peaches

I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by.¬† The kids went hog wild filling up buckets of fresh picked […]

Cranberry And Apple-Cider Sorbet

There are two interesting specifics to note about ice cream or in this case sorbet. The first being even though you are full from dinner there is always still room for sorbet and the second fact is even in the winter when we are chilled […]

Zucchini Cobbler

Zucchini Cobbler

I skipped making zucchini soup to make zucchini cobbler all because I had some apples and lemons to use up. I was a little concerned with the amount of sugar and flour, a tidbit I did not notice until I was in the process of making the cobbler. Since we tend to eat dessert only once a week this would have to count. Zucchini cobbler tasted surprisingly like apples. Probably the apple cider I threw in there because I did not have enough lemon juice. This recipe gave me inspiration to use vegetables in the place of fruit more often.

Serve with a little vanilla ice cream or whipped cream sprinkled with cinnamon.

Source: Unknown
5 cups zucchini (about 4-5) peeled, seeded, and chopped
1/2 cup fresh lemon juice
3/4 cups white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
4 cups flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 tsp. ground cinnamon

Preheat over to 375 degrees. Spray a 9 X 13 pan with cooking spray.

Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes or until tender. Stir in 3/4 cups sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer; remove from heat and set aside.

In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press 1/2 the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon. Bake for 35-40 minutes or until golden and bubbly.

Variations:
Use half the amount of lemon juice and add apple cider to make a 1/2 cup.

Italian Salad with Sun Dried Tomatoes and Artichoke Hearts

This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing. Source: Melissa […]