To contact us Click HERE
Yup, you heard correctly, I'm just going to give you all a little forewarning that I'll be a whiney baby for the next couple days. The yoga on Saturday and then a run right after, KICKED. MY. ASS! Literally my ass....it hurts....like CRAZY! Damn out of shape gluts! However, that's not all that's hurting....my shoulder, lats, quads, EVERYTHING from my shoulder to my calves and I'm moving like an old lady....is it sad that I LOVE this feeling! I might whine and moan and groan, but there are few things that feel better than your body reminding you that in the last couple days you accomplished more than you thought you could.
The reason I say that is because I thought sure after not running for so long that I'd never run again or that it would be super challenging to work up to running any length steadily, but my body proved my brain wrong this weekend, which is AMAZING! HOWEVER, now I have the itch to run again. Maybe I can get another in tonight after the kiddos go to bed? Fingers crossed!
Today is the day to try something you don't think you can do!
Happy moaning groaning Monday all!
25 Şubat 2013 Pazartesi
Freihafen Café Lunch Menu for Monday, February 25, 2013
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
![[allergen:alcohol]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sjUHivgIcuHA0OwnV6W7tsWsmxaJRIYytXyp2tvPchHCzp9tWzc0NFxlO5EcEeVt78Mk7ZGfZmdcPDvqoh0mZ-Jjv9m9KB570jwQoPkGV2-VRl-au_rSLVe9kQaRpfuMermu0vE_M=s0-d "alcohol")
Grilled Chicken Legs
with Ginger and Chili![[allergen:spicy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tDh_03Q3SYimb2NBDMhR6CW_xuNeiL98OAAPCjkAhHoEDSIVjwIoDLtiW-12AHSY00N5VmNa8RpWVxIfiPNCwHyITL78S6Y3gfnA6HJbfLxVYEZX0ftoj0oVO7FpLRfm5ZrJdA=s0-d "spicy")
Chili,Lemongrass
and Potato Soup
Onions,Celery,Leek
Thai Spring Rolls![[allergen:peanut]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tvNlAeYXSz8SAROLbIU-jM9RVzqy76RxwrhLcuvgRS39k-Z1V9CwueElfYtT4H0T3XnMPSFP6ivFkODuiV4CVGV71so7_PnuPzF248iDHIK0QS1VZn7rU09Bpgz9VQ4-AZXRnEJw=s0-d "peanut")
![[allergen:soy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vsEyb9-c8wOJ3XseOnJ64JePH0aHmo7acewkUax5HyAHd9MWZbmig2rF2Vg-Fb8C5v7c-OgcXNhjRMveQgM7xCx3fbx6y2Ddvb0inriSxj7renUF-wqeCw3s8lpfoa9L6Sng=s0-d "soy")
![[allergen:wheat]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tNrXRjYM79zsCuRfo0vJkmxCRbGJKhbh87_Gs4fPKaplmMjRmaDG9oYMowet4PVWJhTxEqlrMg2LtsiokugVzaQj8-rFBrwd1hwBmfuzNseho7_Rb7790tUHKnPWR__urtRlc=s0-d "wheat")
Peppers,Oniosn,Carrots,Tofu,
Rice Flour,Rice Noodles,Soy Sauce,
Coriander,Sunflower Oil,Spices,
Chili Sauce,Wheat Flour
Sweet and Sour Sauce
Onions,Ginger,Garlic
Fennel Piccata![[allergen:egg]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_syB_M2WQDtxTwDgwevGuGN7noOBNu8_1l_d9ZpyUOi6pigB9avl0-Q-U8xq3Xw5zbSMeh_ivP7hAevy5ec4ylgcF1L82-g_oVyA2-Z51ZkA_0UmqExBG6xaFw93cvYYczvWg=s0-d "egg")
![[allergen:milk]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v1aJTDxKR6cCt1lF5xjShYP5YfEUtddRil_EFa_ziCDC6Drt_8gtGb2q76Hz7tlmJCN4mCcV5p66bRynSETSYwcnzV6XjNtI7kXUp1RnUgSqV10v_nyOvcE0DTU1JYMW7QaQ=s0-d "milk")
Wheat Flour,Canola Oil
with Basil and Chili
Lemon,Garlic,Sugar,
Basil,Chili
Peanut Ice Cream
Carob Gum,Sea Salt
Mixed Antipasti
Carrots,Olives,Artichokes,Rosemary,
Thyme,Olive Oil,Garlic
Vanilla Curd with
Melon and Hazelnuts
Melon,Hazelnuts
Apple Crumble
Sugar,Cinnamon
Leek Salad
with Cheese
Herb Vinegar,Sugar
Buckwheat Salad
with Dandelion Pesto
Onions,Tomatoes,Chili,
Dandelion Pesto
Braised Ox Cheeks
Red Wine,Juniper,Thyme,
Clove,Juniper
Tomatoes,Garlic,Rosemary,Olive Oil
Vinegar,Sugar,Corn Starch,Laurel,Juniper,Clove
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Honey Apple Sauce Grilled Chicken Legs
with Ginger and Chili
Chili,Lemongrass
BLOCK H
Beetrootand Potato Soup
Onions,Celery,Leek
BLOCK V
SmallThai Spring Rolls
Peppers,Oniosn,Carrots,Tofu,
Rice Flour,Rice Noodles,Soy Sauce,
Coriander,Sunflower Oil,Spices,
Chili Sauce,Wheat Flour
Sweet and Sour Sauce
Onions,Ginger,Garlic
Fennel Piccata
Wheat Flour,Canola Oil
BLOCK K
Yoghurt Dressingwith Basil and Chili
Lemon,Garlic,Sugar,
Basil,Chili
Peanut Ice Cream
Carob Gum,Sea Salt
Mixed Antipasti
Carrots,Olives,Artichokes,Rosemary,
Thyme,Olive Oil,Garlic
Vanilla Curd with
Melon and Hazelnuts
Melon,Hazelnuts
Apple Crumble
Sugar,Cinnamon
Leek Salad
with Cheese
Herb Vinegar,Sugar
Buckwheat Salad
with Dandelion Pesto
Onions,Tomatoes,Chili,
Dandelion Pesto
BLOCK F
Red Wine Sauce Braised Ox Cheeks
Red Wine,Juniper,Thyme,
Clove,Juniper
VEGETABLE 1
Bell Pepper and SproutsTomatoes,Garlic,Rosemary,Olive Oil
VEGETABLE 2
BroccoliVEGETABLE 3
Red Cabbage Vinegar,Sugar,Corn Starch,Laurel,Juniper,Clove
SIDE DISH 1
Basmati RiceSIDE DISH 2
Potato DumplingsSIDE DISH 3
Wholegrain Pasta Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
Where I've Been Lately
To contact us Click HERE
So if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy. I do however keep my instagram (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!). So, head on over to the hipster hangout and give me a follow.
Eat Your Greens: Paleo Dijon Super Slaw
To contact us Click HERE
This is a delicious way to eat your greens... I made a huge bowl, expecting it to last a couple days, and we devoured it in one sitting. By sitting, I mean standing at the kitchen counter, then leaving the fork in in the bowl and taking a bite every time we walked by.
Paleo Dijon Super Slaw
About 4 cups greens (I used beet greens and kale)3 slices cooked bacon, diced2 shredded carrotsCouple tbs chopped green onionsHandful of dried cranberries
Put it all in a big bowl
Dressing:1 tbs Dijon4 tbs olive oil2 tbs red wine vinegarSalt and pepper to taste
Put all the dressing ingredients in a jar, screw the lid on tight and shake it like you're bruising a martini. Toss with the greens and eat.
Paleo Dijon Super Slaw
About 4 cups greens (I used beet greens and kale)3 slices cooked bacon, diced2 shredded carrotsCouple tbs chopped green onionsHandful of dried cranberries
Put it all in a big bowl
Dressing:1 tbs Dijon4 tbs olive oil2 tbs red wine vinegarSalt and pepper to taste
Put all the dressing ingredients in a jar, screw the lid on tight and shake it like you're bruising a martini. Toss with the greens and eat.
24 Şubat 2013 Pazar
Where I've Been Lately
To contact us Click HERE
So if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy. I do however keep my instagram (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!). So, head on over to the hipster hangout and give me a follow.
Today's menu and a hint of what's to come
To contact us Click HERE
Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
DON'T ARCH!
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So last night's TABATA routine consisted of plank, Arnolds, squats, football feet, butt killers, tricep dips, jump rope, and heel touchers, but not in that order....I have a couple things to say...I LOVE my TABATA time and don't arch!
As I'm doing the Arnolds and rotate my arms from the top of the bicep curl to the bottom of the shoulder press, I felt it. I arched my back, just the slightest little bit and I felt it. Now granted the remainder of the Arnolds were done with perfect form, I pulled in my belly button to avoid arching, but this morning....OWIE! My entire body is sore and tired, but my lower back is definitely the worst and this office chair sure isn't going to help!
In other news, I am so very proud to say that I avoided one of my all time favorite sweet treats that I've indulging in too much lately....Bit O Honey!! That and the tortilla chips that are in my cupboard leftover from a Christmas celebration. I enjoyed my garlic roasted brussel sprouts and discovered I REALLY like Rosemary Chicken dipped in garlic hummus! YUM! So THAT was my dinnr and as I type this I am enjoying 2 sunny side up eggs, 2 slices of bacon and an orange for breakfast :)
I feel unstoppable!
As I'm doing the Arnolds and rotate my arms from the top of the bicep curl to the bottom of the shoulder press, I felt it. I arched my back, just the slightest little bit and I felt it. Now granted the remainder of the Arnolds were done with perfect form, I pulled in my belly button to avoid arching, but this morning....OWIE! My entire body is sore and tired, but my lower back is definitely the worst and this office chair sure isn't going to help!
In other news, I am so very proud to say that I avoided one of my all time favorite sweet treats that I've indulging in too much lately....Bit O Honey!! That and the tortilla chips that are in my cupboard leftover from a Christmas celebration. I enjoyed my garlic roasted brussel sprouts and discovered I REALLY like Rosemary Chicken dipped in garlic hummus! YUM! So THAT was my dinnr and as I type this I am enjoying 2 sunny side up eggs, 2 slices of bacon and an orange for breakfast :)
I feel unstoppable!
What's gotten in to me?!?!
To contact us Click HERE
Yesterday I had a conversation with a coworker of mine how I'm really struggling lately and having LOTS of trouble staying on track.... In fact while I was having this conversation I was devouring a bacon cheeseburger, fries, and a butterfinger shake. Yesterday I had a really bad case of the "fuck it's". My days at work seem more and more stressed and I have a LOT on mind regarding my personal life and everything going on there and honestly after three years I still struggle horribly with emotional eating.
This morning, after yesterday's burger fries shake and then later on Girl Scout cookies, I woke up with an amazing feeling. I'm not sure where it's coming from or why but I love it and I'm going to run with it! I immediately put on my gym clothes, made a healthy breakfast and am now sitting here waiting for my tax guy to get here to pick up my paperwork and then ill be kicking some ass during one workout DVD or another. I'm thinking weight loss yoga. I feel like that's what I need this morning.
There was something that struck me about tieing on my very first go commando bandana. I can't wait for this years race followed by the color run the following day but there is no way ill make it through either one in the shape I'm in. So no more fuckits....it's time to do this!
Have a great weekend all and a Happy Birthday to one of my biggest supporters! Love you babe!
This morning, after yesterday's burger fries shake and then later on Girl Scout cookies, I woke up with an amazing feeling. I'm not sure where it's coming from or why but I love it and I'm going to run with it! I immediately put on my gym clothes, made a healthy breakfast and am now sitting here waiting for my tax guy to get here to pick up my paperwork and then ill be kicking some ass during one workout DVD or another. I'm thinking weight loss yoga. I feel like that's what I need this morning.
There was something that struck me about tieing on my very first go commando bandana. I can't wait for this years race followed by the color run the following day but there is no way ill make it through either one in the shape I'm in. So no more fuckits....it's time to do this!
Have a great weekend all and a Happy Birthday to one of my biggest supporters! Love you babe!
23 Şubat 2013 Cumartesi
I ran.
To contact us Click HERE
Anyone who knows me well or has followed my blog long enough knows how much the title of this post means to me.
I decided I was going to do yoga after breakfast today and I did then just before the cool down portion of the DVD I got hit from behind HARD with the craving to run. I literally said out loud "I should go for a run" and then a huge giddy smile ce across my face and I said out loud and LOUD "I'm gonna run!" Like second nature I put my running shoes one, dug my hoodie out of my closet, plugged my head phones in to my phone, stuck it in my pocket and out the door I went. When I got to a pavement outside and hit "shuffle" on my iPhone the freedom and pleasure of running flooded me and my eyes nearly filled with tears. It's been over a year since I've ran, but today I ran again and as much as I used t despise it, today it was amazing. I don't know how far I went and it doesn't really matter (although you know I'll look it up), it was cold, I was cold, there was snow and ice and I slipped here and there, I sweated, I got out of breathe, and I took walking breaks here and there (intervals are good right), I got tired toward the end, my lungs burned, and it was a little challenging to climb the stairs when I got back, but dammit I ran!!! All around my little town, to the park, then down the hill past the grocery store, through neighborhoods, sat the mechanics shop, the church, the bars, antique shops, and the best meat market ever, but best of all I ran!!!!!
And as I ran all I could hear were the foot steps of my boot camp running buddies from a couple years ago. I could hear Tina in my ear telling me to pump my arms and my legs would just follow. When I turned a corner and hit a straight away and focused on the corner where I was going to let myself walk I saw Tiff, Tina, Julie, Mindy, Shelly, and Emily cheering me on. Those girls will never in a million years know how much they mean to me.
I decided I was going to do yoga after breakfast today and I did then just before the cool down portion of the DVD I got hit from behind HARD with the craving to run. I literally said out loud "I should go for a run" and then a huge giddy smile ce across my face and I said out loud and LOUD "I'm gonna run!" Like second nature I put my running shoes one, dug my hoodie out of my closet, plugged my head phones in to my phone, stuck it in my pocket and out the door I went. When I got to a pavement outside and hit "shuffle" on my iPhone the freedom and pleasure of running flooded me and my eyes nearly filled with tears. It's been over a year since I've ran, but today I ran again and as much as I used t despise it, today it was amazing. I don't know how far I went and it doesn't really matter (although you know I'll look it up), it was cold, I was cold, there was snow and ice and I slipped here and there, I sweated, I got out of breathe, and I took walking breaks here and there (intervals are good right), I got tired toward the end, my lungs burned, and it was a little challenging to climb the stairs when I got back, but dammit I ran!!! All around my little town, to the park, then down the hill past the grocery store, through neighborhoods, sat the mechanics shop, the church, the bars, antique shops, and the best meat market ever, but best of all I ran!!!!!
And as I ran all I could hear were the foot steps of my boot camp running buddies from a couple years ago. I could hear Tina in my ear telling me to pump my arms and my legs would just follow. When I turned a corner and hit a straight away and focused on the corner where I was going to let myself walk I saw Tiff, Tina, Julie, Mindy, Shelly, and Emily cheering me on. Those girls will never in a million years know how much they mean to me.
Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
Where I've Been Lately
To contact us Click HERE
So if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy. I do however keep my instagram (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!). So, head on over to the hipster hangout and give me a follow.
Paleo Pork Chop with Chipotle Blueberry Glaze
To contact us Click HERE
I came home with some major pig loot after my visit to Cook Pigs Ranch, and since I have a small freezer, I got right to work eating some of that delicious heritage pork. If you have a great piece of meat, I always recommend going easy on the sauce - if not forgoing it altogether. My husband and I shared this GIANT bone-in pork chop and had a ton of the sauce left over, so this recipe can easily work for up to 6 pork chops.
Paleo Pork Chop with Chipotle Blueberry Glaze
3-6 pork chops
3 chipotle chiles in sauce (they come in a can)Handful of blueberries3 tbs maple syrup1 cup champagne2 tsp balsamic
Preheat oven to 380. In a large cast iron skillet heat some coconut oil and sear each side of the pork on high heat. For my giant bone-in chop I seared each side for about 3-4 minutes. After you've done both sides, put the pan in the oven and bake them for about 35 minutes (again, mine was close to 3 inches thick, so if your chops are thinner, they'll probably only need about 20 minutes in the over. You want the internal temp to be between 145 and 160.)
Remove pan from oven, take the pork chops out and put them on a cutting board to rest. Put the skillet back on the stove (check yourself before you wreck yourself! I always forget and grab the handle when it's back on the stove and that sucker will be hot) and turn the heat to high. Put the champagne in and let the pan deglaze, scraping up everything that's loosening on the bottom. (I can't say scrape the brown bits anymore thanks to Southpark).
Once the champagne has started to reduce, add the remaining ingredients and cook on medium/med-high, stirring often, until the sauce starts to thicken and almost look syrupy. Spoon a little sauce over the pork chop and serve.
Paleo Pork Chop with Chipotle Blueberry Glaze
3-6 pork chops
3 chipotle chiles in sauce (they come in a can)Handful of blueberries3 tbs maple syrup1 cup champagne2 tsp balsamic
Preheat oven to 380. In a large cast iron skillet heat some coconut oil and sear each side of the pork on high heat. For my giant bone-in chop I seared each side for about 3-4 minutes. After you've done both sides, put the pan in the oven and bake them for about 35 minutes (again, mine was close to 3 inches thick, so if your chops are thinner, they'll probably only need about 20 minutes in the over. You want the internal temp to be between 145 and 160.)
Remove pan from oven, take the pork chops out and put them on a cutting board to rest. Put the skillet back on the stove (check yourself before you wreck yourself! I always forget and grab the handle when it's back on the stove and that sucker will be hot) and turn the heat to high. Put the champagne in and let the pan deglaze, scraping up everything that's loosening on the bottom. (I can't say scrape the brown bits anymore thanks to Southpark).
Once the champagne has started to reduce, add the remaining ingredients and cook on medium/med-high, stirring often, until the sauce starts to thicken and almost look syrupy. Spoon a little sauce over the pork chop and serve.
Out & About: Cook Pigs Ranch
To contact us Click HERE
The picturesque drive up the mountain to Julian is two lanes most of the way, but as you start to climb up into the forest, past the pie places, egg stands, apple trees, and cider mill*, you almost forget you're in Southern California. Julian is northeast of San Diego, nestled in the Cleveland National Forest and home to the new Cook Pigs Ranch.
Cook Pigs was initially a subsistence farm, with the sole intention of providing meat for the young family, but soon grew into much more. The Cooks soon found out that if they cared about what they were feeding their children, others did too, and thus a bigger project was born. They are raising Heritage Red Wattles, GOS Heritage, Large Black Heritage and Berkshire Heritage breeds pigs, and also have some goats on property for milk production. You can learn more about the breed history and bloodlines on the Cook Pigs site.
Krys Cook may have been a reluctant farmer, but after chatting with her she seems to have settled in just fine. While her husband Mike is deployed, she runs the day to day operations of the farm, and is truly passionate about what they do.
She talked about her 'moms' (the sows that breed the butcher pigs) and how she had to bottle feed and raise them so she could bond with them, which makes it easier to manage them when they get bigger. And boy do they get big. I have to say I was intimidated when I took my first step inside one of the pens, this formidable beast could do some major damage if she wanted to, but lucky for me the moms were docile and almost affectionate (you can see Krys in the photo above petting one of her girls). When I was in the pen with some of the newly weaned butcher pigs, they were insanely curious and I found myself standing there like Ace Ventura having a 'come to me jungle friends' moment while they were nibbling on my boots.
The pigs eat apples, acorns, macadamia nuts and beer mash. They also get crunchy tortillas for snacks like a dog working on a pig ear (ironic). All the foraging for acorns and cold weather - the ranch is almost 5000 ft in elevation - makes for a happy pig that has great marbling. They're almost like the kobe beef of swine, all that's missing is the massage by a Japanese man.
The marbling, or fat in the meat, is making Cook Pigs pork a hot commodity for home cooks and chefs alike. They've started suppling pigs to local restaurants, and hope to have the opportunity to meet more chefs and deliver to more restaurants.
With 20 acres, the Cooks have room to grow, and they hope to expand their operation to include other grass-fed meats (like bison!).
I learned the ins and outs of running a ranch: who spends what time in which pen, where the piglets go after their weaned, who's a good mom and who's not. I think it's pretty awesome that even in Southern California, you can still shake hands with your farmer, and I support that type of relationship in this wasteland of super markets** and packaged food.
So do yourself a favor, order some pork - Cook Pigs works with a butcher and USDA certified processing plant so you can get any cuts your heart desires - and support your local farmer! They also plan to host butcher classes, complete with pig roasts, this summer, so us city folk can really get up close and personal with our dinner.
And it wouldn't be complete without a recipe! I cooked a gigantic bone in pork chop when I got home and it was as delicious as promised. Anyone want to go in on a pig pool???
Paleo Pork Chop with Chipotle Blueberry Pan Sauce
*Julian Hard Cider is gluten free and made with one ingredient, fresh apples. It's also delicious
**Don't get me wrong, I go to the supermarket, but you have to shop very very carefully.
Cook Pigs was initially a subsistence farm, with the sole intention of providing meat for the young family, but soon grew into much more. The Cooks soon found out that if they cared about what they were feeding their children, others did too, and thus a bigger project was born. They are raising Heritage Red Wattles, GOS Heritage, Large Black Heritage and Berkshire Heritage breeds pigs, and also have some goats on property for milk production. You can learn more about the breed history and bloodlines on the Cook Pigs site.
Krys Cook may have been a reluctant farmer, but after chatting with her she seems to have settled in just fine. While her husband Mike is deployed, she runs the day to day operations of the farm, and is truly passionate about what they do.
She talked about her 'moms' (the sows that breed the butcher pigs) and how she had to bottle feed and raise them so she could bond with them, which makes it easier to manage them when they get bigger. And boy do they get big. I have to say I was intimidated when I took my first step inside one of the pens, this formidable beast could do some major damage if she wanted to, but lucky for me the moms were docile and almost affectionate (you can see Krys in the photo above petting one of her girls). When I was in the pen with some of the newly weaned butcher pigs, they were insanely curious and I found myself standing there like Ace Ventura having a 'come to me jungle friends' moment while they were nibbling on my boots.
The pigs eat apples, acorns, macadamia nuts and beer mash. They also get crunchy tortillas for snacks like a dog working on a pig ear (ironic). All the foraging for acorns and cold weather - the ranch is almost 5000 ft in elevation - makes for a happy pig that has great marbling. They're almost like the kobe beef of swine, all that's missing is the massage by a Japanese man.
The marbling, or fat in the meat, is making Cook Pigs pork a hot commodity for home cooks and chefs alike. They've started suppling pigs to local restaurants, and hope to have the opportunity to meet more chefs and deliver to more restaurants.
With 20 acres, the Cooks have room to grow, and they hope to expand their operation to include other grass-fed meats (like bison!).
 |
| The little ones - I have to admit, you can't think about these cute little guys when you're searing a pork chop |
 |
| Some happy pigs foraging for acorns |
 |
| These were the little dudes nibbling on my feet |
I learned the ins and outs of running a ranch: who spends what time in which pen, where the piglets go after their weaned, who's a good mom and who's not. I think it's pretty awesome that even in Southern California, you can still shake hands with your farmer, and I support that type of relationship in this wasteland of super markets** and packaged food.
So do yourself a favor, order some pork - Cook Pigs works with a butcher and USDA certified processing plant so you can get any cuts your heart desires - and support your local farmer! They also plan to host butcher classes, complete with pig roasts, this summer, so us city folk can really get up close and personal with our dinner.
And it wouldn't be complete without a recipe! I cooked a gigantic bone in pork chop when I got home and it was as delicious as promised. Anyone want to go in on a pig pool???
Paleo Pork Chop with Chipotle Blueberry Pan Sauce
 |
| The ranch dogs following us as we drove around the property. I brought my dog and he almost passed out at the sheer excitement of roaming 20 acres. At the time of this picture he was MIA, but he eventually surfaced with a shit eating grin and a limp. Curious. |
*Julian Hard Cider is gluten free and made with one ingredient, fresh apples. It's also delicious
**Don't get me wrong, I go to the supermarket, but you have to shop very very carefully.
22 Şubat 2013 Cuma
Freihafen Café Lunch Menu for Friday, February 22, 2013
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
![[allergen:pork]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tGhHprzXT7H0FGxIa4F_98mKZP_DB34MKIVPaRd9EwMNwr-Tkow0uV98rs5GP_kjnTJZg2Vp6-bnXI4piVgBGTfmr2dk-0b2X3N0brGDzUFkeoBbwDBwGIZh9C9VIMpne7VCM=s0-d "pork")
with Calvados
Celery,Apples,Cream,Parmesan,
Calvados,Corn Starch
Oven Baked Vegetables
with Dried Tomatoes
Olive Oil,Garlic,Rosemary
Fried Mie Noodles
with Sprouts
and Mushrooms
Mu Err,Peperoni,Canola Oil,
Soy Sauce,Sesame Oil
Crème Brûlée
Fruity Poultry Salad
with Curry
Yoghurt,Curry Powder,Sugar
Cole Slaw
Parsley,Herb Vinegar,Canola Oil
Potato Salad
with Arugula
Mustard,Vinegar,Spices,Herbs,
Corn Starch,Arugula
Yoghurt Crème
with Basil Pears
Basil,Corn Starch
![[allergen:fish]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_u23-KyRzJBPROJuiji6Vrk3M1Kdx46pd2S8-kchwk3wiqRmo7OZdnBjafa78FNT4kAptDbdgSIOxvD_oQu9CZeGuI45GmbgK7nsOf2t08MG-O52oCQNK32sRcP6baulGiJfw=s0-d "fish")
Fried Thin Slices
of Salmon and Codfish
Olive Oil,Lemon,Thyme
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Hot Dog BLOCK H
Parmesan Soupwith Calvados
Celery,Apples,Cream,Parmesan,
Calvados,Corn Starch
BLOCK V
Herb Curd Oven Baked Vegetables
with Dried Tomatoes
Olive Oil,Garlic,Rosemary
Fried Mie Noodles
with Sprouts
and Mushrooms
Mu Err,Peperoni,Canola Oil,
Soy Sauce,Sesame Oil
BLOCK K
Yoghurt Dressing Crème Brûlée
Fruity Poultry Salad
with Curry
Yoghurt,Curry Powder,Sugar
Cole Slaw
Parsley,Herb Vinegar,Canola Oil
Potato Salad
with Arugula
Mustard,Vinegar,Spices,Herbs,
Corn Starch,Arugula
Yoghurt Crème
with Basil Pears
Basil,Corn Starch
BLOCK F
Saffron Sauce Fried Thin Slices
of Salmon and Codfish
Olive Oil,Lemon,Thyme
VEGETABLE 1
Vegetable MixVEGETABLE 2
Sugar SnapsVEGETABLE 3
RomanescoSIDE DISH 1
French FriesSIDE DISH 2
Green Pasta SIDE DISH 3
Red Rice
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