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recipe

Eat/Drank

Bourbon Peach Tea (A Big Batch Cocktail)

August 22, 2016

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If you were able to join us at our Sip n Shop event at Brightside Boutique (THANK YOU! We had a blast!), we hope you got to try the Bourbon Peach Tea we made with peaches from the Fell’s Point Farmer’s Market. Super easy, full of delicious summer peaches, and a real crowd pleaser—definitely the thing to bring to that end-of- summer BBQ. The sweet peach nectar masks the bourbon well, so watch out! If you didn’t get the chance to try it, we’re sharing the recipe for you to make at home. We think you’ll love it!

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Bourbon Peach Punch

  • 8 peaches. Aim for half ripe peaches and half firmer peaches (more on this later).  We used a mix of yellow and white peaches, but you can also use yellow or white nectarines or any combination of the four, depending on your preference.
  • 6 cups unsweetened black iced tea.
  • 4 cups lemonade. 
  • 2 cups  bourbon-of-choice. We recommend
    Jim Beam or above, in terms of quality.
  • 1 cup light brown sugar.
  • 1 cup water.
  • Ice.

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Cut peaches into slices, and separate based on ripeness. Pour 1 cup bourbon into a container with slices from 3.5 firm peaches and set aside.

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Pour 1 cup water, 1 cup brown sugar, and remaining firm peach slices into a saucepan and heat on low for 30 minutes. Add slices from 4 ripe peaches to a blender and mix with 1 cup lemonade. Blend until liquified. Pour mixture over sieve into a large punch container (ours was 2 gallons, with a spout for easy access) and strain peach purée.

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Mix in brown sugar simple syrup, iced tea, remaining lemonade, remaining bourbon. Chill. Add ice and bourbon-soaked peaches to the mixture right before serving.

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Tag your pictures with #30thandweldon so we can share them on our Instagram. Enjoy!

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Eat/Drank

Paleo Pad Thai

March 3, 2016

If you have been anywhere around me or my social media presence these past few months, you’ll know I’ve started following the paleo diet. What is the paleo diet? The paleo diet is, in the fewest words possible, a diet that promotes a modern-day paleolithic/pre-agriculture diet fully restricts consumption of grains, dairy, and legumes. There’s a bit more to it, but that is the most basic explanation I can give. So far, it has been working well for me and as restricting as it is, I don’t feel restricted. I am finding that I need to get a bit more create with cooking and meal prep, but that isn’t a bad thing. I also find myself wanting to make dishes that are usually served over rice or noodles and looking for a healthy alternative. I’ve started eating spaghetti squash as a great way to feel like I am eating noodles without actually eating noodles (I am waiting to see if I stick with paleo to justify buying a spiralizer to make ‘noodles’ out of zucchini and sweet potato and rutabaga and other delicious veggies). I recently was craving thai food—pad thai specifically—so I decided to hit Pinterest to find some recipes for paleo pad thai.

I found a few that I liked but ultimately decided to use those as inspiration and create my own. My spaghetti squash paleo pad thai recipe uses cashew butter instead of peanuts (see: legumes), is high protein and filled with good fats. I used chicken as the main protein but I think beef or shrimp would be really tasty too. This paleo pad thai is gluten-free as well and can be adapted to a vegan diet if you just remove the chicken!

Spaghetti Squash Paleo Pad Thai (makes 3-4 servings)

NOODLE MIXTURE

spaghetti squash paleo pad thai
1/2 spaghetti squash,
roasted and shredded. I roasted the whole thing and saved half for another meal. I use this technique—I find it works quite well.
4 tbsp coconut oil
1 large onion (or 2 small)
2 cups broccoli (optional. I added this for some extra veggies but this is totally not authentic. But neither is a paleo pad thai for that matter… It does work with the dish nicely though).
2 eggs
2 chicken breasts, cut into small strips
3 cloves garlic

CASHEW BUTTER SAUCE

paleo pad thai sauce
1/3 cup cashew butter.
If you follow a paleo diet, make sure to read the ingredients list. I have found quite a few nut butters made with safflower oil/other non-paleo oils so be mindful if this is something that is important to you. 
1/4 cup coconut milk
. I’m talking the full-fat canned real deal. If you are paleo, read the ingredients list to make sure there are no additives and that the coconut milk you’re purchasing is truly paleo.
Juice from 1/2 lime
Ginger (1 in piece)
2 cloves garlic
1 tsp apple cider vinegar
1 tsp red pepper flakes 
(or more to taste).

GARNISH

paleo pad thai garnish
1/4 cup cilantro
1/2 lime, 
cut into wedges
1/4 cup mung bean sprouts
1/4 cup crushed cashews
1/4 cup scallions, 
chopped.

Roast your spaghetti squash (again, I’m a big fan of this simple technique from the Kitchn). Add all sauce ingredients to a food processor. Pulse/blend until smooth. If sauce seems to thick, you can add a bit of almond milk. Set aside. Heat 1 tbsp coconut oil on skillet. Scramble eggs once coconut oil is melted. Remove eggs when cooked, cover with foil. Heat another 1 tbsp coconut oil on skillet and cook chicken. Remove chicken once cooked, cover with foil. Heat remaining coconut oil and cook onions until soft. Add garlic, brown onion & garlic. Add broccoli and cook until soft (I half-boil mine first, to get it started). Add spaghetti squash, chicken, egg, and a half portion of the cilantro, scallion, and mung bean sprouts to skillet and mix everything together. Stir in sauce until everything is coated. Serve and garnish.

paleo pad thai

Again, you can definitely play with the protein in it and may be able to sub another nut butter for the cashew butter. Share your recipe modifications with us below!

Eat/Drank

Bourbon Apple Crisp

November 14, 2015


I’m just going to put this disclaimer out there now – while 30th & Weldon is not a food blog per say, we’re gonna look a whole lot like one during this holiday season. Brace yourself for infinite food posts. Basically, we’re a bunch of biddies who love to eat, so here we are.

First up – one of my favorite things to make in the fall, Apple Crisp. I am ehnaaaaaat a baker, I hate the idea of precision and all those stupid little measuring cups and following a recipe – its just all so stressful! But Apple Crisp? Eh, if it’s a little off the recipe, no one is gonna notice, just slap some ice cream on it and everyone will be happy little clams. This one is even better because you throw a little bourbon in there, so you know everyone will be happy.

Added bonus – the house smells ah-maze-ing while it bakes. So even if it tastes bad, you still win!

Bourbon Apple Crisp

3-5 Med – Lg Apples (I prefer sweeter apples, so I used Honey Crisp and did not add any sugar. If you prefer Granny Smith, you may want to add some sugar to taste)
1 tbls Bourbon
1 tsp Vanilla Extract
1/2 tbls Cinnimon
1 tsp NutmegFullSizeRender-3

(This is very adjustable. Like I said, no exact recipe here. If you don’t like nutmeg, omit it. If you want more Bourbon, by all means. If you want to pour yourself a little side Bourbon in a glass while you work, we’re twinsies!)

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Topping:
1 Cup Flour
1 Cup Brown Sugar
1/2 Cup Butter (usually 1 stick, cold)

FullSizeRender-4Preheat your oven to 375.

In 1 large bowl, combine all the top ingredients with your sliced & peeled apples. In another, combine the topping ingredients, cutting the butter in with a pastry cutter (apparently this is a thing people have) or a couple of forks. In a buttered dish – I used 13 X 9″ but 9 x 12″ would be fine too, you may just not use all the topping / need adjust your bake time.FullSizeRender-6

Bake for 40-50 minutes until topping is golden brown.

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Pictures definitely don’t do this justice.

Serve warm, top with vanilla ice cream if you’re a real American.

That’s it! Easy-peasy. Enjoy!

Eat/Drank

Reduced Guilt Beef Stroganoff

October 10, 2015

If you know me, you know that I love to cook and I love to eat.  You know how people talk about ‘comfort food’?  Yeah, I’m pretty comfortable with all food.  Some  of my favorite ‘comfort foods’ include, scalloped potatoes, collard greens (cooked with lots of fatback), key lime pie and beef stroganoff…basically all foods that are not so healthy for you but very easy to eat large qualities of.  Beef stroganoff holds a special place in my heart/stomach because it’s some thing my mom used to make for our family during the colder months when I was growing up.  Then she went on a huge health kick, our family went mostly vegan and we waved bye bye to the stroganoff.  It was probably for the best when I think about it but damn was it good  while it lasted.

I haven’t had stroganoff in YEARS and all of a sudden one day I got a huge craving for it.  All the recipes I looked up called for a fatty cut of meat, lots of butter and sour cream and I just couldn’t bring myself to make such a high calorie meal, even if it would be amazing.  Sooooo….. I do what Danielle and our other roommate Tom will tell you I always do when I’m cooking and I improvised!  Ta-da!!! Not-as-bad-for-you-beef-stroganoff!  I’ve made this recipe three times over the past two weeks…let’s just pretend it was so I could make sure it was perfect for you before I blogged about it…..

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Reduced Guilt Beef Stroganoff

1 package of top sirloin chipped steak, thinly sliced

1 small onion diced

15 crimini baby bella mushrooms thinly sliced (you can buy pre sliced but I like mine thinner than that so I find it best to cut my own)

1 can of low sodium cream of mushroom soup

1 can of beef broth

3 Tbsp of plain Greek yogurt

2 Tbsp of salted butter

garlic powder

salt

pepper

1/3 cup flour

2 Tbsp olive oil

Egg noodles cooked and drained

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Cut the steak into bite sized pieces.  Mix the flour, a dash of garlic powder, pinch of salt and pepper in a medium sized bowl.  Toss the steak in the flour mixture until evenly coated.

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Does anyone else here see a sour patch kid resemblance? No? Just me? Okay.

There will be a little flour left over in the bowl – save it to add into the stroganoff later. Heat 2 tablespoons of olive oil in a large skillet. On medium high heat, quickly brown the steak.  Remove from skillet and set aside.

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Reduce the heat to medium and melt the butter using the same pan.  Add the onions and mushrooms and cook until the onions become clearish.

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Add the cans of beef broth and cream of mushroom.  Add the beef back in and that left over bit of flour from before (this will help thicken the broth/soup mixture).  Mix well and reduce to low heat.  Cover and let simmer, stirring occasionally for 15/20 minutes.

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Mix in the greek yogurt and cook for a few more minutes.  Serve over egg noodles or you can mix the noodle into the skillet too.

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Try not to make this more than once in a week (I’m going to take a break too) but you’ll understand why I had to make it so many times.

Eat/Drank

How To: Cold Brew Coffee

April 26, 2015

The coffee addiction ’round these parts is very very real. For Julie and I, anyway. Shae has achieved some higher level of enlightenment and has lifted herself from the grips of the habit, though I’m not quite sure swapping for tea counts 100%. Still, power to ya gurl. For the rest of us, the warmer months beg for the deliciousyness (yes, I made it up) of iced coffee. But if you’ve ever tried to take that hot brew from the pot and pour it over ice, you know the watery mess it becomes. I have the answer.

My roommate Tom-tom actually taught me the ways of the cold brew. He just bought some fancy cold brew thingy that seems pretty cool, but trust- it’s not necessary. All you need is a large pitcher type container and a strainer.

Here’s your big lengthy list of ingredientses:

– Coffee
– Strainer
– Pitcher
– Water

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The ratio of coffee to water is the only thing you have to worry about – I usually do 1 1/3 cups of coffee to 4 cups of water, i.e. 1/3 of coffee per cup of water. I use the cheap stuff for this because you use so much, but Tom’s a coffee snob so he likes to use better grounds.

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Here’s where it gets really tricky – add the water to the coffee grounds and mix.

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Then let it hang. For realsies, that’s it. Anywhere from 8-12 hours, but more is fine too.

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When you finish your Netflix binge of a whole season of The Office – season 4 obvi – you’ll have this coffee sludge stuff.

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Now you must separate the coffee grounds from the black liquid gold. I use a strainer lined with paper towels or cheese cloth. Julie has a big french press, so she just does the whole process in that.

 

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That’s it! Keep it in a sealed container in the fridge for up to a week.

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It is important to note that this is a coffee concentrate. When you mix up your beverage (in a nifty mason jar with a lid and straw – thanks Tar-jay/ Julie!) pour the coffee over ice, then dilute with water. How much you dilute it is up to you – I also add sweetener and creamer, and even sometimes a flavored syrup – so I don’t use too much water.

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Enjoy!