OH BOY, it’s back! I don’t know how long it’s been since my last Foodie Friday but it is way overdue. I’m keeping it simple and sharing my favorite avocado toast! This tasty, trendy, and expensive plate has been popping up on menus all over the place; so naturally I had to put my own spin on it.
First, why is everyone so obsessed with avocado?? Deliciousness aside, this creamy green fruit has 20 vitamins & minerals with only 80 calories. In 1/3 an avocado you get a nutrient dense treat that can be used to make brownies, ice cream, pesto, etc… and this awesome toast!I love herbs & think they’re a great way to add a lot of flavor. When playing around with this recipe I tried a few different combos but consistently came back to dill, cilantro, & parsley. If you prefer something else – go for that!
Avocado Toast (4 servings)
- 4 slices of multigrain bread
- 4 eggs
- 1 avocado
- 1/2 lime
- 1-3 sprigs of parsley, cilantro and dill (stemmed and rough chopped)
- salt & pepper to taste
- 1 tbsp white vinegar
The hard part of this recipe is picking a good avocado, and the harder part is poaching the eggs. If you’re not into that sort of thing you can soft boil, fry, or even scramble your eggs but I find it really simple. Add water and vinegar to a pan and set your stovetop to medium heat. Let the water come to a soft simmer (no hard bubbles) & crack in the eggs. Allow eggs to cook for 3-4 minutes (white fully cooked) and turn off the heat. The vinegar should keep the egg from sticking to the pan & you just remove the eggs with a slotted spoon. While all that exciting stuff is happening you can pop your toast in the oven, slice open your avocado, & combine it with the remaining ingredients listed. Spread your avocado mixture on the toast, top with your perfectly poached egg, & enjoy!
’til next time, keep smiling! 🙂
Happy April Fools Friends!
I can’t remember the last time it was a true 1st Friday and April Fools, so my lame attempt at a prank was posting now! I wish Phil and I were in the city so we could see the opening of the different art exhibitions. I used to love the Old City 1st Friday art openings while Phil and I were in Philadelphia but it all got very crowded and crazy so we couldn’t enjoy it. Even though we’ve been here a year we still haven’t done a 1st Friday in SF…I think May might have to be the month. We’re in Tahoe for some spring skiing and a break from the city. The ski season is coming to a close for us, only a few weeks left, and we’re both looking towards bikini season, haha!Since it is officially the first Friday of this month, its a plated Foodie Friday and this week its fish, veggies, and a delicious range of flavors: on the menu is a thai curry tilapia, cheesy vegetable linguine, and gruyere grilled cheese. Comment below with your email address for a chance to receive a free box!
’til next time, keep smiling! 🙂
Happy Hump Day Friends!
It seems like Tuesday is our new date night because Phil and I hit the town again last night. When we first arrived in San Francisco Phil and I stayed at The Stanford in Nob Hill directly across the street The Fairmount. I had wanted to stay there and Phil had no idea so of course when he found out he felt terrible…in an attempt to ‘make up for it’ we went to dinner at Laurel Court, the restaurant in the hotel, and it was lovely!
We found the menu both approachable and adventurous. They offered classics like roasted brussels sprouts, truffle fries & New York strip and unique plates like warm yam puree with spiced beignets – we were delighted by our options. Phil and I shared the yam puree, poured table side over spiced beignets with shaved pecorino and maple creme fraiche which was divine, probably the best thing I’ve had since we arrived in San Francisco (with the exception of my cooking). I had the day boat scallops with fennel and rock shrimp while Phil enjoy his New York Strip for entrees & we shared some roasted brussel sprouts and truffle fries along side – SOO good!!! Since we switched gears mid-lent and chose to give up cursing instead of sweets (truth be told I can sound like a bit of a sailor and THIS is much harder), we got dessert!!!!! Lemon panna cotta with macerated raspberries was refreshing and delightful – perfect way to finish the night. I have a feeling we may be coming back when family comes to town!
’til next time, keep smiling 🙂
Happy Friday folks!
Today’s foodie Friday post has a Thai twist. For Christmas I was given Rocco Disprito’s cookbook Eat This, Now! Each recipe in this book breaks down comfort foods and creative ways to make them healthier!
This delicious shrimp pad Thai recipe is under 300 calories, incredibly flavorful and oh so comforting after a long day!
The recipe is a bit long, so I’ll be adding it soon, but I was so surprised by how well it turned out, I has to share!
Who needs to order out and wonder what you’re eating?!? Roll up your sleeves, get in the kitchen and see what you can create!
It might be raining, sleeting and gloomy out today but I wont let it spoil the fact its FRIDAY!!! WOOHOOOO!! This Foodie Friday recipe comes from last night’s Mastering Seafood class at Sur La Table! We had an amazing time! The instructor was wonderfully energetic, the recipes were easy to follow, the food tasted amazing and the aromas coming from that kitchen were nothing short of heaven!
We started with some basics about knife skills, seafood purchasing/storing and then moved right into grilling! We made grilled shrimp with a citrus marinade, Mediterranean seafood stew, Citrus steamed mussels with herbs, and seared scallops with tarragon butter. I will admit I didn’t learn a ton of new information nor techniques, but I get the inside scoop on the best pans to achieve a good sear and picked up some pretty awesome kitchen gear!
I am sharing the Mediterranean Seafood Stew recipe. Frankly I think the weather is perfect for some hearty stew!
Mediterranian Seafood Stew
- 2 tbsp EVOO
- 1 small onion (finely chopped)
- 1 small fennel bulbs (quartered, cored and sliced)
- 1 medium red pepper (cubed)
- 1 medium garlic clove minced
- 14 oz crushed tomatoes
- pinch of red pepper flakes
- 1 bay leaf
- 3 pinches of saffron
- 1 cup dry white wine
- 3 cups seafood stock
- 8 oz white fish (cubed)
- 1 lb. mussels (soaked and scrubbed)
- 2 tbsp lemon juice
- 2 tbsp parlsey
- salt and pepper to taste
*Start with some EVOO, cook down the onions and fennel, add the red peppers and cook until soft. Toss in the garlic and cook for about one minute before adding tomatoes and red pepper flakes. Allow mixture to cook together for a few minutes before adding wine, saffron and stock then continue to cook for about 10 minutes until it thickens a bit. Stir in your fish, then your mussels and cover the pot. Cook until all the mussels begin to open, stir in the lemon juice and add salt/pepper to taste. Sprinkle with parsley and serve!
Like I said, we had a great time, and the recipes were super yummy! The only problem was were were still hungry when we left, so even though we just spent 3 hours cooking/eating, we still stopped for a glass of wine and bite to eat on the way home..
Here’s to good wine, great food and a wonderful weekend…CHEERS!