- steamed lobster, corn on the cob, baked beans, fresh fruit pies with ice cream.  Perfect way to start Labor Day weekend if you ask me!

What fun plans do you all have on tap for the weekend?

The rest of my weekend will involve [...]]]> Pretty soon I’ll be chowing down at aa old-fashioned lobster dinner…

- steamed lobster, corn on the cob, baked beans, fresh fruit pies with ice cream.  Perfect way to start Labor Day weekend if you ask me!

What fun plans do you all have on tap for the weekend?

The rest of my weekend will involve lots of relaxing…and more eating I’m sure.  Happy Friday to all and enjoy the long weekend!!

Westville has multiple locations; [...]]]> This is a NYC restaurant I’ve been wanting to try – you know when you walk by a place on a Saturday morning and the line for tables for brunch is out the door, it’s gotta be good.  Brunch is still on my to-do list but dinner is checked off. 

Westville has multiple locations; one in the East Village, one in the West Village and the newly opened Chelsea location which I tried last night.

The place is tiny inside, with close tables and a few scattered outside on the sidewalk.  The style is casual, paper napkins, handwritten specials and blackboards listing baked goods and treats.

While we were perusing the menu, we saw servers flying by with some sort of green frozen drink.  After immediately asking what it was, we ordered a round.  Frozen lemonade with mint and prosecco.

*sorry for the blurry pics, my DSLR didn’t make it into my purse yesterday

This drink was sooo amazingly refreshing and tasty – you could easily make it at home (note to self: steal fresh mint from my Mom’s herb garden this weekend).

In addition to their full menu, this was just half of the specials:

Talk about confused!  I could have easily made a whole dinner out of an assortment of side dishes, I wanted every single one.  Luckily my dining companions were willing to share 4 for $14…we chose the artichoke hearts w/ parmesan, sauteed kale w/ shallots, brussels sprouts w/ honey dijon and roasted butternut squash.

It’s hard to say which was my favorite because they were all so good!  Probably a tie between the brussels sprouts and the butternut squash…hm, think I’m starting to get ready for fall foods?

For my entree I picked the turkey burger, for two reasons.  One: because it was described as a “cast iron” turkey burger which sounded so good.  Two: because I wanted to find out what a portuguese muffin was.   Have you ever had one?

I think the portuguese muffin may be the perfect burger roll.  I hate when the burger/bread ratio is off – like the bread is too thick or dry or the burger is too small for it’s bun – annoying!  This was perfect because it was crispy on the outside but soft in the middle…just the right thinness to give a bit of bready flavor, but not ruin the taste of the burger. …and it had a hint of sweetness to it!  The burger itself was great too – definitely made with white meat but very moist and flavorful.  I’ve never looked for these muffins in the store, but I wonder if they are easy to find?

Totally was tempted by the dessert menu…hello homemade oreos and strawberry rhubarb pie!  Too bad we were too full to indulge.  Next time. 

My only complaint was that we felt a little rushed – hurrying  us to order and then to pay and get the heck out of there.  It was definitely crowded, so I’ll give them that – but they were certainly trying to turn tables as quickly as possible.  Would be interested to see if this was the same at the other locations.

Finally!  A really easy tofu recipe that tastes awesome – if you have hesitated to make tofu in the [...]]]> I have mixed feelings about tofu – as I’m sure many of you do.  I never know what to do with it and the pressure to turn it into something that actually tastes good is definitely intimidating.

Finally!  A really easy tofu recipe that tastes awesome – if you have hesitated to make tofu in the past, you’ve got to try this version.

Erin’s Easy Baked Tofu (serves 4)

• 1 14 oz package extra firm tofu
• 2 tsp dijon mustard
• 2 tsp honey
• 2 tbs reduced-sodium soy sauce
• 1/4-1/2 tsp red pepper flakes (depending on your spice tolerance)

The key to making great tofu is getting the excess liquid out of it before you marinate it – this gets it ready to absorb all of these flavors.  Create your very own tofu-draining apparatus by layering the following from top to bottom:

Large plate < two paper towels < tofu block < 2 more paper towels < another large plate < heavy pot/pan.

Let that sit for about 30 minutes.  I know it might seem like a pain to do this prep work but it’s worth it – you can find a way to entertain yourself I’m sure. 

After the tofu has drained, cut it into 1 inch cubes and toss it into a ziploc bag with the mustard, soy, honey, etc.

Ziploc bag marinating is definitely the best/easiest way – less clean up and the ingredients get evenly distributed.  Just let it sit for as long as it takes to preheat your oven to 375 degrees.

I cubed up a sweet potato as well, tossed with a tiny bit of olive oil, chili power, cinnamon and sea salt to bake alongside the tofu.

Sprinkled the salt on with my new favorite kitchen item – my salt pig!

It’s just so darn cute sitting next to the stove.  The lovely Crate & Barrel employee who sold it to me also suggested using it as a serving “pig” for fresh herbs or sugar for guests.

I digress…get your tofu and potato all together on the baking sheet.  *Make sure to pour out any extra marinade left in the ziploc on top of the tofu before you bake it.*

Into the oven for 30 minutes, turning everything after 15 minutes.

Everything cooked perfectly together!

Not a very pretty dinner plate, but sure did taste good.   I set aside the extra tofu and can always toss it into a salad or stir fry this week since the flavors will pretty much complement anything.

What’s your favorite tofu recipe?

Others might think cajun seasoning = a way to spice up your grilled chicken or a rub for some ribs…which I’m sure it’s perfect for too.  [...]]]> I love me some sweet potato fries.  Strangely enough when Chef of the Future offered to let me sample some of their cajun seasoning, I immediately thought – cajun sweet potato fries.

Others might think cajun seasoning = a way to spice up your grilled chicken or a rub for some ribs…which I’m sure it’s perfect for too.  And I’ve made sweet potato fries before and also love to order them when I eat out.  These surpassed them all. 

For this batch, all I did was slice a medium sized sweet potato into 1/2″ spears, sprinkled with a little olive oil and then covered and tossed with 1/2 tsp of the cajun seasoning and 1/4 tsp cinnamon.  Bake at 400 for 15-20 minutes, tossing halfway through until they are crispy and browned.

The cajun and cinnamon combo was amazing.  Thought it couldn’t get any better, but it did…with barbeque sauce for dipping.  Rounded out with an ear of Jersey corn and a Jersey tomato with fresh mozzarella for a drool-worthy dinner. 

Not Your Average Cajun Seasoning is now available in my shop!  Definitely take advantage of their summer promotional offer, you get two jars for a great deal.

What would you make with cajun seasoning?

Inspired by a Cooking Light recipe (they never fail!), I took a bread and converted it into muffins, boosting it with some extra fiber from additional whole wheat [...]]]> I’ve always wanted to bake with with zucchini…I honestly don’t know what took me so long to try it because I love zucchini bread…have you ever had it?

Inspired by a Cooking Light recipe (they never fail!), I took a bread and converted it into muffins, boosting it with some extra fiber from additional whole wheat flour and moistness from applesauce subbed in for the oil.  I also added some additional spice, in the form of cloves.  Cloves can be pretty strong so I used just a tiny amount but I think the kick from the cloves was actually the key ingredient in this recipe.  Here’s how I made them:

Zucchini Walnut Muffins (makes 24 muffins)

• 1 1/2 cups whole wheat flour
• 1 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup ground flaxseed
• 1 tbs baking powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 cups shredded zucchini (about 1.5 large zucchini)
• 1 cup fat-free vanilla greek yogurt
• 2 eggs
• 3 tbs unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts, toasted

Grate the zucchini and spread out on a large plate; cover with paper towel and place something heavy on top (like a pot) and allow to sit for about 10 minutes to remove some of the water from the zucchini.  Preheat your oven to 350 degrees.

Combine the flours with the next 8 ingredients in a large bowl.

In a separate bowl, whisk together the eggs, yogurt, vanilla and applesauce.  Fold in the zucchini and the walnuts.

Add the wet ingredients to the dry ingredients and stir until just incorporated.  No electric mixers required for this one.  :-)

Pour into lined muffin trays, filling each cup 3/4 full with batter.

Bake for exactly 22 minutes (or until a toothpick inserted in the center of a muffin comes out clean).

I love that these taste so great and are also nutritious – they have around 125 cals per muffin and each boasts over 3 grams of fiber and about 3 grams of protein.  So awesome for snacking or as I’ve been eating them 2 at a time for breakfast, warmed and spread with almond butter…yum!  You need to make these – get out that zucchini and a grater and watch your fingers.  ;-)

Ironically my hot dinner was [...]]]> It’s been consistently 90 degrees and about 500% humidity (bad hair day anyone??) in NY – so yea, it’s pretty weird that I wanted to turn on my oven and my stove last night and make a hot, cheesy baked pasta.  But it’s what I wanted, so it’s what I made.

Ironically my hot dinner was inpsired by my freezer.  I like to keep Italian turkey sausages in the freezer – they come in very handy.  You can grill one and add it to sauteed peppers and onions, slice one to top your pizza or crumble it and add to pasta.  I also love to keep these in my freezer – pop one out and add it to anything…no stinky hands from chopping fresh garlic!

Last night I went for the turkey sausage/pasta combo -

Turkey Sausage Pasta Bake (serves 1)

• 1/2 cup chopped zucchini
• 1/2 cup chopped button mushrooms
• 1 crushed garlic clove
• 1 Italian turkey sausage link (sweet or spicy), crumbled
• 1-2 oz whole wheat pasta (shape of your choice!)
• 1/4 cup jarred tomato sauce
• 1 oz mozzerella cheese (equal to one string cheese stick)

Preheat your oven to 350 degrees.  Cook the pasta according to package instructions. 

While the oven is heating and the pasta is boiling, heat a pan sprayed with olive oil over medium-high heat and add the turkey sausage.  Cook for a few minutes until the sausage begins to brown.  Lower the heat to medium and add the veggies and garlic. Season with salt & pepper.  Saute together for 5 more minutes to combine the flavors and allow the veggies to soften.

Drain your cooked pasta and add to a small baking dish coated with cooking spray.  Top with the sausage/veggie mixture, the tomato sauce and top with cheese. 

Bake for 10-15 minutes or until the cheese is gooey and melted.  I also broiled mine for a few minutes at the end to get that crispy baked pasta topping. 

Dig in!

The shells were a perfect pasta shape for this – they held in all of the yummy goodness of the veggies and sausage.  I cleaned that casserole dish…yum!  Totally worth raising the temperature of my apartment with my oven to make this. 

Also, don’t forget about the free shipping offer on OpenSky until August 16th!  Just use the coupon code FREESHIPPING at checkout.

Do you ever crave hot food when it’s hot out?

I am always anxious about trying [...]]]> Major benefit of dining outside of NYC = plethora of BYOB restaurants.  This past weekend, I thought it would be fun to take the bf to an Italian restaurant for his bday and bring along a bottle of wine I had picked up on Long Island last month.

I am always anxious about trying a new restaurant, but was extra nervous risking a new place for a special occasion.  Thankfully, La Mezzaluna was awesome!  We were seated at a window table, overlooking Witherspoon Street in Princeton.  Everything was great about it – the service, the food and of course, the wine.

Bread with amazing olive oil:

Fried calamari to share:

Birthday boy’s pork osso buco:

My chicken with italian sausage, portobello mushrooms & roasted peppers:

We both cleaned our plates – the food was tasty but not too heavy which was perfect because we still had room for this for dessert…

Digestif?  Probably not.  It was better than any after-dinner drink I’ve ever had.  I literally smelled the strawberry flavor as soon as the bartender popped the top on this.  You’ve got to head to your nearest beer distributor and track this down.  Wish I could tell you where to find some…it’s not online anywhere!

Speaking of shopping, today I’ve launched my OpenSky shop!  A “shop” tab has be added to the nav at the top and although there is only one product in my store right now, I will be adding more.  Suggestions are welcome!

To celebrate my shop’s launch week, I’m offering free shipping to you!!  From today through August 16th, just enter the coupon code FREESHIPPING at checkout and you’ll receive free shipping on any OpenSky purchase. 

I decided to tackle a [...]]]> Cupcakes ruled out cake for the bf’s birthday treat this year for a few reasons, the primary one being that I wanted to use my handy dandy cupcake carrier.  Yes, I find it completely necessary to fill up an entire cabinet in my tiny apartment’s kitchen with a cupcake carrier.  :-)

I decided to tackle a Martha recipe for Chocolate Chip Cupcakes…of course being a Martha recipe, it was a little complicated and a little time consuming but totally worth it.  I made minor adjustments to the recipe and it came out perfect.

Chocolate Chip Cupcakes (makes 30 cupcakes)

• 3 1/4 cups sifted cake flour (not self-rising)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 3/4 (7 oz) unsalted butter at room temp
• 1 3/4 cups sugar
• 1 cup plus 2 tbs unsweetened vanilla almond milk
• 1 tbs pure vanilla extract
• 5 large egg whites
• 2 cups semisweet chocolate chips

Preheat your oven to 350 degrees.  Mix together the flour, baking powder and salt in a bowl and set aside.  Cream together the butter and sugar with a mixer on medium-high speed until light and fluffy.

Then add the almond milk and vanilla – do not be alarmed by the consistency of the batter (it looks really weird but I assure you it’s fine).  Slowly add the dry ingredients in 3 batches, mixing to combine after each addition.

Beat the egg whites until stiff peaks form and carefully fold them into the batter.

Once the egg whites are incorporated, fold in the chocolate chips.

Pour the batter into lined cupcake pans, filling each 2/3 fill (a 1/4 cup measure is a good tool for filling the pans).

Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once the cupcakes have cooled, frost them with a quick chocolate chip buttercream.  I made enough to frost about 2/3 of the cupcakes (I like to save unfrosted cupcakes for snacking or to freeze for a rainy day).

• 1 1/2 sticks unsalted butter, softened
• 1/2 lb confectioners sugar
• 1/4 tsp pure vanilla extract
• 1 cup mini semisweet chocolate chips

The mini chips are the key in the frosting.

Just to make sure they weren’t poison…

The cupcake itself is so moist and perfectly studded with chocolate – and of course what could be bad about buttercream with more chocolate.  Make these for someone special and they will love you for it.  And so will their friends who get to eat the extras.  :-)