June 2nd, 2014
Disclosure: This is a sponsored post by Sabra. All hummus samples were received in order to enjoy and create my recipes. All opinions are my own.
I’m a hummus addict. Anyone else? I simply cannot get enough and sometimes, my 2 1/2 year old is the same although she started eating it at 8 months and has taken a break from it a month ago. I, on the other hand, can very easily eat a tub of hummus with a side of carrots or pretzels. If my purse had a cold pak, I could probably transport it anywhere and everywhere I went because, it would be the perfect protein on those busy hard days with the kiddos.
If you live in Philly, the Sabra Food Truck is in town and has been in town since May 14th. I have been keeping tabs on the #DipLifeToTheFullest on Instagram and Twitter just to keep tabs on @Sabratour since the truck will only be in town until June 23rd!
I have been eating Sabra hummus for a while now, but what I realized is that I had not tasted a lot of the hummus flavors they now offer. You might feel the same way, but I tend to be a creature of habit because if I simply enjoy a 1-2 flavors of a certain product I forget about the other flavors and make those my favorite as I have done with the Original hummus and Garlic hummus.So delicious and creamy. Here are a few other flavors Sabra hummus makes:
- Basil Pesto
- Tuscan Garden
- Roasted Red Pepper
- Olive Tapenade
- Roasted Pine Nut
- Chipotle
- Spinach and Artichoke
- Sun-Dried Tomato
- Jalapeno
- Supremely Spicy
- Luscious Lemon
I could not get a hold at how delicious these other flavors were. The Sin-Dried Tomato Hummus tasted like pizza and the Basil Pesto was great in warm pasta. Spinach and Artichoke is great as a dip but super fantastic as hummus.
It was very easy making lunches with my hummus using large flour tortillas. I would load each tortilla with lots of fresh vegetables and some cheese and it would make for a very filling lunch and quick in preparation.
Sautéed Mushrooms and Hummus Stuffed Pitas
by Noelle Kelly
Prep Time: 10 min
Cook Time: 10 min
Ingredients (4 half pitas (2 people))
- 2 cups fresh button mushrooms, sliced
- 1 yellow onion, sliced
- 1 orange bell pepper, seeded and sliced
- 2 garlic cloves
- 1 Tablespoon coconut oil
- salt and pepper
- 2 low-carb pitas, sliced in half
- 1 tub Sabra olive tapenade hummus
- 1 cup chopped lettuce
- 1 tomato, sliced
- 1/2 cup feta cheese
Instructions
Cooking mushroom mixture
Heat coconut oil in a cast iron skillet on medium heat and add the onions, peppers, and mushrooms and cook for 7 minutes. Add minced garlic, salt and pepper and some oregano. Cook for another 5 minutes or until the mushroom liquid has evaporated. They are almost pan-fried.
Assembly
To each pita half add one 1-2 Tablespoons of hummus to each side of the pita. Add about 1/4 to a 1/3 cup mushroom mixture to each half. Then follow with 2 slices of tomato and some shredded lettuce. Sprinkle with feta cheese. Repeat with the rest of the pita slices.
Another meal I made for breakfast and lunch was a filling and super healthy stuffed pita. I sauteed some button mushrooms in olive oil, garlic and onions, and allowed them to cook down until the moisture evaporated. I took a low-carb pita, and layered some Olive Tapenade Hummus or Sun-Dried Tomato Hummus and added sliced fresh tomatoes, lettuce and feta cheese and boom, my meal was ready to devoured. Easy and so delicious for a vegetarian meal too!
Want a chance to try some Sabra hummus? THREE winners will be chosen to receive TWO coupons for free product. Enter below! US readers only.
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May 30th, 2014
Something my husband and I have enjoyed since living in Philadelphia are the various festivals and the great food vendors. We notice that most festivals include the up and coming and popular food trucks and vendors and sometimes the lines are so long it is so hard to even get a taste.
I hope things change because on Saturday, June 14th, I will get to attend the 4th Annual Philadelphia Vendy Awards that will return to Penn Treaty Park. There the BEST of the best food trucks will fiercely compete for the most highly coveted honor in the history of the food truck culinary world: The Vendy Cup.
Here are the three award categories and nominees chosen for the event:
· The Cow & The Curd
· Local 215
· Prime Stache
· Samosa Deb
· Pie Stand
Rookie of the Year
· Cheese E Wagon
· Oink & Moo BBQ
· Smokin’ Tacos
· The Flying Deutschman
· The Whirly Pig
Dessert
· Bonjour Creperie
· Curbside Creamery
· Jimmie’s Cupcakes Co.
· Milk + Sugar
The full bios of each finalist as well as the descriptions of the food can be found here on the Vendy website.
I think the most fun and interesting fact is that the panel of judges and emcee are all local Philadelphia women in the area. They have all been chosen to decide on the destinies of each of the participating trucks.
- Felicia D’Ambrosio –Federal Donuts, CookNSolo Restaurants
- Lily Fischer – Cake Life Bake Shop
- Danya Henninger – Zagat, Philly.com, and Philly Beer Scene Magazine
- Ann Karlen – Fair Food
- Nicole Woon – Penn Appetit
- Lily Cope – Emcee, COOK
WANT TO GO?
Advance tickets are $55 and includes day-of people’s choice judging rights, unlimited trips to each truck for their delectable offerings, an endless flow of Sam Adams craft beer and Angry Orchards Ciders, as well as an unforgettable day in Philadelphia food history.
Tickets are available here.
Here is a little more interesting tidbits about this highly competitive event.
The Vendy Awards, an annual, highly-anticipated competition is organized by The Street Vendor Project at the Urban Justice Center. The membership-based organization of more than 1,300 members celebrates a banner 10th year determining New York City’s top street chef for nine years, becoming one of the most beloved and widely anticipated food events in New York, Los Angeles, New Orleans and Philadelphia. In Philadelphia, the Vendy Awards will serve as a fundraiser for The Food Trust, a Philadelphia-based nonprofit organization that strives to make healthy food available to all.
Be enticed by all the news, foods, and updates by following Vendy Awards on Twitter (@VendyAwards), Facebook, and Instagram for the latest news and announcements!
ABOUT THE STREET VENDOR PROJECT AT THE URBAN JUSTICE CENTER:
The Vendy Awards are an annual benefit event for the non-profit The Street Vendor Project at the Urban Justice Center. The Street Vendor Project is a membership-based project with more than 1,800 active vendor members who are working together to create a vendors’ movement for permanent change. The Street Vendor Project is part of the Urban Justice Center, a non-profit organization that provides legal representation and advocacy to various marginalized groups of New Yorkers.
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May 29th, 2014
This past weekend we decided to venture out to Allentown for an arts festival. We were praying for wonderful weather so we could be outdoors with our girls. After an hour drive in beautiful countryside we arrived as the festival started on Saturday morning.
There were three stages with different music artists performing which catered to all music tastes and ages. There was a kids stage with shows, dancers and songs and a cafe stage where we ended hearing some Celtic music. I was sad to miss the Iranian and Indian music later in the day but it sounded like it was all well planned. There was another outdoor stage that primarily focused on rock and indie music. We loved getting a chance to sit for a bit while the girls rocked to each music genre.
There was an indoor space with many local artists displaying their talents. I, of course loved seeing all the jewelry!
We saw artists actively working on pieces like this picture. A woman modeling with rainbow dredlocks wearing a wedding dress. It was actually very entertaining but the overwhelming incense caused me to flee very quickly.
Another fun little booth we saw was a metalsmith who makes sculptures from railroad spikes. Ryan pointed out the conductor peg and the jazz band. SO cute!
The variety of food trucks for the public were amazing! There was an Egyptian food truck mainly offering vegetarian options and a brick-oven pizza truck and a gyro food truck. It was very hard to choose what to eat so I went with a lamb gyro and was happy. I loved the fact that the seating set-up was a mixture of covered and uncovered seating seeing it was super sunny by lunchtime.
After the festival we decided to check out the Allentown Farmer’s Market that was right next to the festival. It reminded me a little of the the Reading Terminal Market and it was just great to see the local products and produce offered by folks. I long to for a place like this closer to us but it is nice to have a places like this in PA.
After we left, we decided to check out what Allentown was like. I loved the fact there were so many parks for families and awesome playgrounds. Interesting fact was the 8th Street Bridge which I found out was a popular bridge for its time in the early 1900’s. It was considered to be the largest concrete bridge in the world! It was hard finding a place to get a good view of it especially since we found out that we could not get across it. Sadness. It was still very gorgeous to look at.
When we officially decided it was time to go home, we chose a slightly different totally by accident. We found a road sign that told us we were on the Lehigh Vallery Covered Bridge Tour. Awesome! I love those types of surprises because I made Ryan stop to take photos. If you get a chance to check it out you should because there are nice parks attached to the area that were very well populated. I came across an great guide that I look forward researching for future family trips called Discover Lehigh Valley. Check it out!
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| Blood Orange pendant from Real Fruit Jewelry |
I usually like to come back with something unique from the festivals that I attend and did I find a unique company at the Mayfair Festival called Real Fruit Jewelry. Now anything foodie and jewelry has my attention for SURE!
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| Photo from Real Fruit Jewelry on Facebook |
I met Zoe, the lovely owner, modeling her jewelry and setting up her huge display of raw accessories that have been hand-sliced, dehydrated, and sealed with durable resin. I have never seen anything like these line of jewelry especially when it was focused on every type of fruit slices.
Just to give you a few examples, I was so excited to see dragonfruit and kiwi pendants, earrings, and rings.
Check out Real Fruit Jewelry on Etsy and you’ll be hooked! Make sure you find out where Real Fruit Jewelry will be next from the Events page.
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May 28th, 2014
Dark Chocolate is a secret obsession of mine. and usually comes in different forms. Sometimes I have a few dark chocolate almonds in my purse for a snack or sometimes an after dinner indulgence would include some really dark chocolate squares with some sort of fancy mixing.
I have never really had a desire or obsession for chocolate spreads in general. The last time I ate Nutella was overseas on a warm croissant but only because it seemed like the right place to do that otherwise it would not be a go-to indulgence.
New to Philadelphia scene is a company called Soom Foods which captured my attention because of its unique labeling and the fact that chocolate and tahini were in the same title. Soom Foods was created by three sisters with a vision of bringing pure sesame butter so creamy and delectable that some would mistake it for liquid gold. It boasts a superior flavor and smooth consistency that is really great to use both in sweet and savory recipes.
I received a bottle of the Soom Sesame Butter and the Soom Chocolate Sesame Butter to sample and right away I knew it was going to be hard to pinpoint the exact recipes to use these lovely products. My savory recipe will later be featured over at The Town Dish but I had to keep the chocolate tahini to share with you.
I first tried the Soom Chocolate Sesame Butter right out of the jar. It was hard not to have more than one tablespoon on a piece of toast but I restrained myself. On another day I decided to have my toddler join me in the kitchen for some mommy and daughter cooking time. She cut up some bananas and strawberries and helped me make sweet dough for mini pizzas and at the end she was consumed her finished product. She simply had so much fun she shared her own experience below.
Hilarious, right? She is so cute! There was not training in saying the chocolate was the best. It totally came of her own which I hope makes the Soom sisters happy. It is VERY much toddler-approved chocolate. After all, the Soom tahini provides protein, fiber, and essential vitamins and minerals for any diet.
My own recipe came later when I decided to make my quick version of French chocolate croissants. What busy mom has time for homemade croissant dough. I hope that my cutting corners does not prevent you from making this excellent recipe that would be great for guests or even for your loved ones. The chocolate flavor has so much depth and comparing to other chocolate spreads….there is no comparison. This chocolate sesame butter is decadent and so tasty.
I am thankful that strawberries and chocolate combines so well. Enjoy! You can find Soom foods on Amazon and in certain specialty stores in MD and PA.
Quick Chocolate Tahini and Strawberry Croissants
by Noelle Kelly
Prep Time: 15 min
Cook Time: 10-12 min
Ingredients (12 croissants)
Croissants
- 1 can crescent rolls
- 3-4 Tablespoons strawberry preserves
- 3-4 Tablespoons Soom Chocolate Sesame Butter
Strawberry glaze
- 2 Tablespoons strawberry preserves
- 1 teaspoon water
- Serve with 1-2 cups of freshly sliced strawberries.
Instructions
Croissants
Divide dough as instructed on the can. Before rolling the croissaint add 1 teaspoon of chocolate tahini and spread over the whole triangle dough. Spread 1 teaspoon of strawberry preserves over the chocolate and roll the dough from the wider end of the dough to a croissant.
Repeat with the rest of the dough.
Glaze
Mix the preserves and water and using a brush, brush some preserves over the croissants.
Bake according to package directions for 10-12 minutes.
Cool for 5-10 minutes and serve 2 croissants in a bowl and top with 1/2 cup of fresh strawberries.
Disclosure: This post contains affiliate links that help pay my bills. Thanks!
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May 27th, 2014
I hope you all had a relaxing weekend. We had a time where we remembered all those who served and are serving our country in our home. We were surprised the pastor even worked the holiday into his sermon but it was great.
We kept so busy this weekend spending most of our day on Saturday in Allentown at their Mayfair Festival of the Arts. We have not been out that far yet but the day was super perfect for it because we soaked up some rays, checked out some lovely vendors, ate yummy food and perused through the Allentown Farmer’s Market.
When we came back home, all I wanted for dinner was something light for dinner. I knew that my watermelon was ripe and ready to slice up so I sliced it up and removed the rind. I cut up the melon in large slices and proceeded to plan on a recipe for dinner.
Watermelon is so easy to consume as soon as it is sliced and diced especially when it is cold. It is the perfect summer fruit for grilling parties and outdoor entertaining parties but personally I had never created a recipe other than a drink.
I softened some cream cheese and made my own herbed creamy spread with lemon juice, truffled salt, and fresh thyme. It was super hard not to eat it all as I prepared the mix. I spread this creamy herbed spread on a water cracker and topped with a slice of watermelon in a flower shape. I then sprinkled more fresh thyme on top of the watermelon along with some lemon zest. So delicious.
It was super fun coming up with this recipe with my husband because we each had a different idea how the end result should be until it is was all finished. We were both happy with the results and I actually made the canapés my dinner that night. Thanks to Colleen Kennedy for helping me out with a title!
These are perfect for a tea, brunch, or any dinner party that requires an elegant appetizer. These are it and so tasty! I have entered this recipe for a contest for the Eat Write Retreat that is happening in close to a week and a half. I am so excited because I hope to get chosen to participate in a simulated cooking demo at the watermelon.org media training workshop! Wish me luck!
Make sure to check out Watermelon.org for lots of recipes using watermelon and tips on how to pick the perfect watermelon.
Thyme and Lemon Watermelon Canapés
by Noelle Kelly
Prep Time: 15 minutes
Ingredients (20-25 canapés)
Thyme and Lemon Cream Cheese
- 8-ounces Kraft whipped cream cheese
- 1 Tablespoon fresh thyme, chopped
- 2 teaspoons lemon juice
- 1/2 teaspoon truffle salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Carr’s table water crackers
20-25 watermelon pieces, cut in favorite 1-inch diameter
lemon zest
chopped fresh thyme
Instructions
Thyme and Lemon Cream Cheese
Mix all the herbs and spices into the whipped cream cheese. You can choose to let sit overnight or use immediately.
Watermelon
Peel a small watermelon and cut in 1/2-inch slabs. Use a cookie cutter of choice that cuts designs in 1-inch in diameter.
Assembly
Spread about 1-2 Tablespoons of cream cheese on each cracker and top with a watermelon slice. Once all crackers are displayed on a dish, garnish with lemon zest and chopped fresh thyme over the finished product.
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