Not only do you get your choice of food trucks and music, you’ll also support the work being done by Achievable–”a community nonprofit dedicated to improving the quality of life for persons with developmental disabilities by providing support to help them live more independent, productive lives.”

Tickets are $5.00, all the proceeds are for a good cause, and the following benefits below are what you can expect:

Westside Food Fest Features 14 food trucks:

Fishlips Sushi – Fresh sushi on the go
India Jones Chow Truck – Gourmet, authentic Indian food
Komodo – Street food with a gourmet twist
Munchie Machine – Sandwiches, salads, s’mores and other munchies
Mandoline Grill – Traditional and vegan Vietnamese treats
Dosa – South Indian street food with an LA twist
SliceTruck – Hugely delicious pizza
Phamish – Vietnamese comfort food
Vizzi Truck – Fine, coastal inspired cuisine
Del’s Frozen Lemonade – Soft, frozen Italian fruit ice
Ahn Joo – A mobile take on the Korean pub
Papas Tapas – Delectable Spanish appetizers
Sweets Truck – A gourmet bakeshop and coffeeshop
Maui Wowi – Fresh fruit smoothies, rich Hawaiian coffees and other authentic products

4 musical groups:

The Cowsills, Hanah Moon, Rio Wyles — MC SoulShocker, and Arrest My Sister

Plus, amazing raffle prizes, a marketplace and a community resource fair. So, on Saturday, July 31^st, head over to Venice High School from 12:00-4:00pm.

You can also purchase your tickets ahead of time right here.

Designated by Ronald Reagan in 1984, National Ice Cream Month celebrates ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population.

Did you know that on average, Americans consume about 15 quarts of ice cream per person per year?

Here’s a few other interesting tidbits about ice cream, all provided via the National Dairy Food Association:

• It takes an average of 50 licks to finish one scoop of ice cream.
• Overall sales of ice cream and sherbet for 2008 totaled $4.2 billion, an increase of .48%
• The first ice cream cone was made by Italo Marchiony in New York City.
• Immigrants on Ellis Island were served Ice Cream as part of their first meal in America
• World Record for Largest Ice Cream Scoop Pyramid is held by Carvel. It was made up of 3,894 scoops in 2002.
• Mexico imports more ice cream from the U.S. than any other country.
• The first advertisement for ice cream appeared in the New York Gazette on May 12, 1777.
• Based on ice cream consumption figures, the top five individual flavors in terms of share of segment in the United States are: vanilla: 28.7%, chocolate: 10.4%, cookie n’ cream: 4.4%, strawberry: 3.9% and chocolate chip mint: 3.3%.

But, how would you like to try flavors like dirty mint chip, peanut butter, cheesecake chunk, and lychee? If you’re game, or even if you’re a “normal” vanilla eater, you’ll find 23 of the best ice cream parlors located in Los Angeles County on the map below–incouded are a few frozen yogurt shops as well.

Even though Los Angeles is warm all year round, summer just isn’t the same without a chilly tasty bowl of ice cream, or maybe even a big waffle cone.

I know the title of this article says 25 “Best Ice Scream Stores,” and above I mention 23. Not on the map, but included in the list are two ice cream trucks, each with their own unique menu. Of course, you can find out where they’ll be at any given moment via their website or twitter account.

Coolhaus Ice Cream Truck
King Kone

So when and if you’re looking for a cool treat this weekend, but don’t know where to go, just click the green icon for the name, address, and website on the map to find your favorite ice cream joint:

View Top 25 places for Ice Cream in Los Angeles in a larger map

As always don’t eat your bowl of ice cream too fast, as you don’t want to get brain freeze!

According to Grandma it was a working farm, and the family ate from the land. The family’s diet consisted of whole milk, fresh vegetables from the garden, and fruit gleaned from the abundance of trees planted in their orchards. Cows, pigs, chickens and turkeys roamed the farm and eventually ended up on the dinner table.

What couldn’t be consumed fresh was canned for later use, even chickens. I kid you not, Grandma told me the stories of processing chickens and canning them whole. I’m still trying to figure that one out.

When Grandma would reminisce about her younger years, she would say it was a hard way of life. There were always farming accidents, and long days of endless hard work.

Grandma Lois moved to Magnolia Hill in Seattle, and married my grandfather Charles in her twenties, yet the farm girl in her wouldn’t go away. She filled her back yard with fruit trees, an abundance of vegetables, and colorful flowers. She had a wonderful flair for gardening. I can’t imagine where that came from.

Why am I telling you this story?

I believe it illustrates how important whole foods and exercise are to our health. Grandma ate everything from milk straight to beef steaks. The exact foods we are constantly told are bad for us. She lived to 101 and 11 months before God called her home.

Why do I think she lived so long? Because of balance of nutrition – literally from the ground up. No preservatives – no additives – just food. Of course exercise plays a role as well. Working on a farm is hard work sun up to sun down. In Grandma’s later years gardening and walking kept her fit.

At age 50, half my grandmother’s age, I’m finally getting the message. Keep your food simple and fresh, find some form of exercise you enjoy, and life will be good.

So in honor of Grandma and as a celebration of eating healthy, I thought that both today’s post and following healthy and delicious salad dish were apropos:

Tender Green Kale with Creamy Goat Cheese and Walnuts

¼ cup toasted walnuts, chopped
1 tablespoon olive oil
1 cup onion, thinly sliced
6 cups kale, chopped
1 clove garlic, minced
¼ cup chicken broth
1 pinch nutmeg
2 tablespoons goat cheese

Servings: Makes 4 main dish servings.

Directions:

1. Lightly toast walnuts in a dry pan over medium heat for 1 – 2 minutes until fragrant. Set aside.

2. Preheat large skillet over medium heat and spray with cooking spray. Add oil and sauté onion for 4 – 5 minutes until just tender. Add chicken broth as needed to keep from burning.

3. Add garlic and kale and sauté another 3 – 4 minute until just wilted. Add a pinch of nutmeg.

4. Sprinkle with goat cheese and toasted walnuts.

What’s good for me in this dish?

Kale is very high in vitamins K, A, C, manganese and fiber. Vitamin A promotes vision and lung health. Vitamin C reduces the severity of inflammatory conditions such as asthma, osteoarthritis, and rheumatoid arthritis. Kale’s sulfur-containing phytonutrients can help prevent some cancers.

Walnuts are very high in omega 3 fatty acids, manganese, copper and tryptophan. Omega 3 fatty acids contribute to a healthy heart. They are known to lower bad LDL cholesterol levels, and raise good HDL cholesterol levels. They are also known improve and control high blood pressure.

Amount Per Serving: Calories: 140, Total Fat: 12.91g, Cholesterol: 11mg, Sodium: 142mg, Total Carbs: 1.53g, Dietary Fiber: 0.30g, Sugars: 0.57g, Protein: 4.12g, Weight Watchers Points 4

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

I’d venture a guess that each Main street has something uniquely special to that city, and that is how Seal Beach’s Main Street feels.

Seal Beach is a small city in what we pretty much label as the “O.C.” aka the Orange County, which lies next to Long Beach and the Pacific Ocean. You know you’re there when all the street signs have little seals painted on the left side.

It’s just as fun to come to Main street during the day as it is during the night. During the day, you can find free parking (unusual for beach towns), get ice cream at Sweet Jill’s or a frozen banana, and stroll out onto the pier—he second longest wooden pier, losing out only to Oceanside.

Lots of people fish here, with waist high pelicans standing by begging for fish guts.

It’s a great place to sit and watch the surfers or the sunbathers at the beach, or look out across to the sky line of Long Beach, where you can literally see the Queen Mar.

To the left and you’ll Catalina on clear day; although the breeze can be a bit chilly, the sunset is worth it.

From the entrance, before you walk onto the wooden planks, find Slick the Seal statue. He’s usually weighed down by kids sitting on him or petting him, but he’s pretty cute so it’s easy to see why.

If you’re looking for a day at the beach, Seal beach is a nice alternative to other beaches because it’s not crowded.

The water here is generally more tame (its waves are no match for Huntington’s breakers); however be that as it may, my first and only experience of being saved by a lifeguard took place at Seal Beach– when an undertow caught me by surprise.

That said, there are lifeguards on duty during the day, and it can be a nice place to sun tan, or fly kites.

At the end of the pier is Ruby’s Diner, which is not unique to Seal Beach, but it adds to the experience of the small town feel, drinking a malt, while feeling the gentle bumps of boats docking on the pier, and the waitresses in their red and white uniforms are classically cute.

As far as dining options go, there are many. Look around and you’ll find tacos, Hawaiian food, burger joints, even a wine bar, and an Irish pub. But I would recommend Walt’s Wharf. Unique to Seal Beach, Walt’s Wharf serves fresh and delicious sea food.  They only take reservations for lunch, so show up early before the dinner rush; or expect to wait up to an hour (on a Saturday), but I admit that the food is worth it.

Night life is limited, but jumping. O’Malley’s can have a line out the door, surprising for such a small street in such a small town. Other places, like Clancy’s, look like little more than a hole in the wall, but can be fun. It’s most sobering to be able to step outside and feel the sea breeze, or even stroll up half a block to the mighty Pacific.

There are lots of boutiques, depending on what you’re looking for. New bikinis and surfboard wax are of course available, but there’s also a seashell store that I adored as a child, a kite shop, and antique shops. Looking for unique fine art? You might find something here.

I’ve saved the best for last; my favorite part of Main Street has always been the Bay Theater. It opened in 1947, and used to have a very cool Wurlitzer pipe organ, and old school red seats (they aren’t the most comfortable, but they are cool looking. The Bay Theater plays new movies, but it also screens classic movies

Check this list: http://www.baytheatre.com/classic_times2.htm) every week. It’s a unique experience and cool and comfortable way to watch a classic movie on a big screen (enough with these outdoor movie screenings, right?) If I wanted bug bites on my butt I’ll go to a little league game, watching movies is an indoor sport).

Day to night, Main Street in Seal Beach offers it all.

At the LA Street Food Fest, you get your choice of 60 vendors; hot gourmet food trucks, old school carts and stands, celeb chefs and street inspired dishes from LA’s best restaurants. If that’s not enough, then go for the open bars and beer gardens that will keep you coming back–for cold beers, delicious cocktails, tequila tasting, juices and more.

If that’s not enough, two of Los Angeles’ hottest new groups will be featured, so mark your calendars for Saturday, July 24^th.

Did I forget to mention the cost?

For the low price of $45.00, you’ll get:

• Entry at 5:30pm
• Unlimited samples of signature eats and drinks
• Complimentary parking
• Fun photo booth prints
• Access to all the entertainment

The VIP $65.00 option includes:

• All of the above plus
• VIP Preview Hour from 4:00 – 5:00pm
• Access to a VIP parking lot

Note–the most important information about the tickets is that there will be no ticket purchasing at the door.

All tickets must be purchased via a Pre-Sale on Everbrite.

Part of the proceeds will be donated to the LA Street Food Fest’s beneficiaries, St. Vincent Meals on Wheels and Woolly School Gardens.

I Love livin’ in L.A.

Located at 1667 Beverly Blvd. in Los Angeles, it looks like a normal restaurant, serving sandwiches, salads, and soups. But, upon further investigation, The Village Kitchen isn’t just a restaurant.

It’s “Food that Warms Lives”

The Village Kitchen is part of a much larger organization dedicated to providing, “with dignity and love, a continuum of care from homelessness to self-sufficiency for women and their children.”

For 25 years, the Good Shepherd Center for Homeless Women and Children has provided basic necessities such as food, clothing, shelter, plus supportive services for homeless women and children. Through programs such as mobile outreach to transitional shelter to long-term housing for mothers with disabilities, The Good Shepherd Center offers women a chance to restart their lives.

Included in the Good Shepherd Center is the Languille Drop-In Center, which provides basic services for nearly 400 women per year to the Lanquille Emergency Shelter, which provides a temporary home for up to 30 women who are taking their first courageous steps toward a more stable and productive life toward the Women’s Village, which includes three stages of transitional housing. The Good Shepherd Center assists women and their children every step of the way.

How does The Village Kitchen fit into this scenario?

It’s an actual working example of what can be done when women are transitioning from homeless to independence.

All the “employees” of The Village Kitchen are residents of the Good Shepherd Center, working their way back into a normal and independent life. In addition, all the proceeds from The Village Kitchen go back into the Good Shepherd Center.

As far as the food they serve simply put, it’s delicious:

I ordered a soup and salad combo; the Vegetable Lentil Soup, which included a piece of French Baguette, plus the Cobb Salad pictured above. Now, I know this salad looks delicious, but it looked much better than the above photo, because as soon as it arrived at my table, it looked so good, with the spring mix bordered by avocado, hard boiled egg, bits of real bacon, tomatoes, and topped with blue cheese and chicken, I started eating it and forgot to take the photo before I mixed it about.

A friend of mine with a bit larger appetite ordered the ⅓lb. cheeseburger with fries:

When we left my friend’s plate was empty, but I took a doggie bag for both the unfinished Vegetable Lentil soup and a small container of their homemade Ranch dressing.

One other item to be considered when you go to The Village Kitchen is their baked items.

You see all of those cookies, cupcakes, cheesecake, and pound cake above tastes even better than they look. Trust me on this one–the red velvet cupcake I had later that evening was melt in your mouth delicious.

If you don’t have time to sit and eat, the people at The Village Kitchen will be more than happy to take your orders to go over the phone and have them ready for you to pick up. This happened several times while I was there. So, just give them a call: 213-235-2284, and tell them Travelin’ Local recommended them.

That’s right, I was the manager of the food program for a high school in Maryland. Every day, we would feed over 600 kids for both breakfast and lunch.

From hamburgers to tacos to fresh salads, we prepared and served it all. I know the prevailing perception is that schools mainly serve “junk food,” but that’s simply not true. Indeed, times are changing and in many schools the food is getting better and more nutritious.

I know that when I worked there, the Montgomery County Public School System’a Food and Nutrition Services division put a lot of time and effort into purchasing nutritious food, and ensuring the kids were being served the best tasting and healthy food possible–all on a very small budget.

As an aside, it was just announced that Montgomery Count Public Schools has the highest graduation rate among the nation’s 50 largest districts.

Congratulations, Montgomery County!

Los Angeles is also striving to keep the children under their purview receive full and healthy meals. In fact, now that most of the schools have closed for the summer, it’s time for the Summer Food Service Program aka the “Summer Lunch Program” to kick into gear. It provides free nutritious lunches and snacks to kids from ages 1-18, at our City of Los Angeles Department of Recreation and Parks recreation centers.

It’s a big job. The goal of the program is to ensure children receive at least one nutritious and balanced meal per day when school is not in session.

From a Hoagie sandwich to a Tostada Pack, followed by a fruit of the day with a milk chaser, the menu isn’t that extensive, but it’s filling and healthy. And the kids love it.

With the Summer Lunch Program available at over 100 parks city wide, I’m sure there’s a park near you that, if you have children, you can take full advantage of.

To help you find a park near you I created this nifty map:

View Los Angeles Summer Food Program Locations in a larger map

Of course, you’ll also need to know what time to come for both lunch and a snack. These are also included in the map above. Just click on any blue icon for more information.

For some kids, the Summer Food Program is essential to their growth and good health. I hope everyone takes full advantage of it and the food being offered.

All the information used for this map was provided by the Los Angeles Parks and Recreation.

I realize my opinion is counter to what we hear in the news, but if you read nutrition labels and don’t just pick up anything on the shelves, it’s not impossible to find something healthy for a quick dinner.

More often than not, I can find a meal that meets my standards – low in processed ingredients, sodium, sugars and fat. I take what I find in the store and add any fresh ingredients I have on hand.

This Mediterranean Pizza is a perfect example of browsing the grocery aisles and coming up with something useful for dinner.

A whole-wheat pizza crust is topped with fresh ingredients from the refrigerator – mushrooms, a jar of fire-roasted bell peppers, spinach, tomatoes, fresh basil and feta cheese.

See? It is possible to make a healthy and nutritious meal with a little help from the store.

The FDA (U.S. Food and Drug Administration), has information helpful when learning how to read nutrition labels. You can find it at How to Understand and Use the Nutrition Facts Label.

Mediterranean Pizza

1 large Whole Wheat Boboli Pizza Thin Crust, or pre-baked pizza crust
8 ounces mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
¾ cup fire roasted red and yellow peppers, thinly sliced
2 cups spinach, rough chopped
1 cup grape tomatoes, halved
¼ cup Spanish olives, chopped
4 tablespoons basil, very thinly sliced
¾ cup low fat feta, crumbled

Servings: Makes 4 main dish servings.

Directions:

1. Preheat the oven to 400 degrees.

2. Heat a nonstick skillet over medium heat and spray it with cooking spray.

3. Sauté mushrooms for 5 minutes until tender.

4. Spread olive oil over pizza crust and top with garlic.

5. Layer the pizza crust with peppers, mushrooms, spinach, tomatoes, Spanish olives, basil and feta cheese.

6. Bake for 15 – 20 minutes until the pizza is heated through. Feta cheese doesn’t melt; so don’t continue to bake the pizza waiting for it to melt.

What’s good for me in this dish?

Spinach is a powerhouse of nutrition. It contains iron for energy, vitamins C and A, folic acid and B6 to help your heart.

Spinach has 13 different flavonoid compounds that function as antioxidants and as anti-cancer agents.

Tomatoes are a great source of vitamins C, A and K, not to mention its antioxidant and cancer preventing benefits of Lycopene.

Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.

Amount Per Serving: Calories: 178, Total Fat: 12.60g, Cholesterol: 25mg, Sodium: 348mg, Total Carbs: 8.77g, Dietary Fiber: 1.79g, Sugars: 2.29g, Protein: 7.56g, Weight Watchers Points 4

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Because I live so close to Little Saigon, I’m able to get whatever food I want pretty much whenever I want it. For example, this past weekend I had a hankering for dim sum and there was no shortage of options to choose from. Luckily I knew exactly where I wanted to eat, at Seafood Cove #2, a reliably tasty restaurant that offers dim sum in the morning.

Most likely, you’ve heard of or know what dim sum is. It’s widely popular and affordable all over the LA and Orange County areas, so forgive this brief definition if you’re already savvy.

Dim sum, or yum cha as it’s sometimes known, consists of sitting at a table while servers push carts of food around.  When you see something particularly yummy, you can order–or point—at the dish, which can be a plate of food, or small individual portions.  This food is intended to be shared with your party, but I say intended because if you’re fast enough with your chopsticks you can eat a whole plate before anyone even notices when it arrives. To be expected, it’s served with hot, refreshing tea. 

When my craving for steamed barbecue pork buns (Banh Bao Sa Siu) gets out of control, I often times head over to the aforementioned Seafood Cove #2 (or as it used to be called “Dragon Phoenix") on Bolsa Street in Westminster. They open at 8:30 every day, but I usually come in sometime between 10 and noon on a Sunday.  They don’t take reservations, so I know I’ll have to wait, but usually if the party is less than 8 people, the wait isn’t bad at all—this past Sunday, it took approximately 20 minutes to get a table for four, right next to the window.

There is constant foot traffic in Seafood Cove, so I keep to my seat to avoid collision with carts full of rice noodles, chicken feet and boba drinks.  The cool thing about dim sum is the action comes to you, and Seafood Cove is certainly quick about getting their food to your table (they get an A + in service from me, it was like all I had to do was think of something and it materialized in front of me).  They bring you the food, and you decide what you want, and then they stamp your card to total your bill.

Speaking of the bill, it’s certainly a pleasant surprise when I’ve eaten my fill and then some and the bill doesn’t reflect it at all.

A downside about the restaurant is that their parking sucks. Knowing that ahead of time doesn’t make it easier.  But a little patience goes a long way here.  And if you really can’t find a spot, park across the street at the Asian Garden Mall (their website proclaims that they’re “the largest majority Vietnamese owned and operated mall in America"), which is a great place to walk off the meal you’ve just eaten. If you have the time, check out the local neighborhood for bakeries, sandwich places, grocery stores, and tons of other unique shops that aren’t food related.

Here are my recommendations for weathered vets of dim sum and newcomers alike at Seafood Cove #2–try something new every time, keep an open mind, and definitely don’t forget dessert. I always like getting an iced coffee on my way out to soothe my taste buds during my drive home. 

Seafood Cove

9211 Bolsa Avenue Westminster, CA 92683-5568
(714) 893-3682

After a few minutes, I discovered a cute little Thai place. If you’re in the mood for some Thai food, or rather a lot of Thai food, then consider heading over to Quickie Thai – The Best Thai BBQ since 1992.

But before I talk about the food, I wanted to mention their seating. Because it was the beautiful first day of this year’s summer, my place of choice was to eat on their patio.

In case you can’t tell from the photo, it’s current under construction, hence the tipped over chair in the back. However, they did have two nice tables that are available, plus, the entire inside to sit in to enjoy their delicious food, which is also cozy and comfy.

After perusing Quickie Thai’s menu, I thought I’d give the Lunch Special a try:

I chose this dish—it had one stick of BBQ Chicken, another of BBQ Beef, two egg rolls, and noodles. The soulful location and lunch was a perfect way for us to satiate our hunger and chill.

A friend of mine who was with me, ordered the same thing except with rice. We both shared the beef and chicken. The Lunch Special normally comes with either chicken or beef.

After we finished eating, we sat back for a few minutes relaxing in the shade of the umbrella and were enjoying the Thai BBQ smell in the air. Our waitress, a very friendly person, brought our check, which was extremely reasonable, and we said our good-byes.

So if you’re in the mood for Thai and happen to be in the Silver Lake area, be sure to check out Quickie Thai, located at 2920 West Temple.

I eat just about everything in the Mediterranean diet, except for the meat.

In addition to my studies about the recipes I recommend from those regions, I also watch various cooking programs on TV. Coincidentally, I happened to watch a particular episode of Everyday Food in which the show was dedicated to veggie dishes.

One particular recipe caught my attention. Sara Carey, a co-host of the program, prepared and cooked Lentil-Walnut burgers. The burgers look very similar to traditional burgers made with falafel. In this case, lentils were used instead of garbanzo beans. Indeed, they looked so healthy that I made them the following day.

It’s believed that lentils have been eaten since Neolithic times. Its cultivation originated in the Near East, and passed like most trade in those days to Egypt, North Africa and the Mediterranean region after that. It’s also mentioned in the Bible and was eaten by the Greeks. Because it has a high protein content, it’s essential for a proper vegetarian’s diet.

As for its health benefits, lentils can reduce the risk of hear disease, stabilize blood sugar levels and help prevent or combat anemia –because of its high iron content.

Lentils are also a good source of potassium and folic acid.

This dish also contains walnuts, “the brain food”, as I mentioned in my previous recipe.

For an even healthier version of this dish, I incorporated rolled oats instead of breadcrumbs. I also baked the Middle Eastern Burgers instead of frying them. Adding cumin and coriander will give the burgers more of a Middle Eastern flavor.

Although, the original recipe ingredients listed breadcrumbs. I used rolled oats which ground in the food processor instead.

By doing so, I’m adding even more fiber, which is a requirement for everyday nutrition.. Oats are well known for its high amount of insoluble fiber content are good to lower LDL cholesterol (the bad cholesterol), so my version of the Middle Eastern Burger might be a tad more healthy than the one I saw on the Television show.

Ingredients:

Burgers:

• 1/3 cup rolled oats
• 3/4 cup toasted walnuts, cooled
• 3 garlic cloves, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon red-pepper flakes
• Pepper to taste
• 3/4 cup lentils, cooked, drained, and cooled
• 1 large egg

Yogurt-Cilantro Sauce:

• 3/4 cup plain low-fat yogurt
• Pepper to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lemon juice

Directions:

Preheat oven to 350°F. In a food processor grind rolled oats first. Combine walnuts, oats, garlic, cumin, coriander, pepper flakes, pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

Cook for about 30 minutes until firm. Serve with the Yogurt Cilantro Sauce.

To make the sauce:

     In a small bowl, whisk together yogurt, cilantro, and lemon; season with pepper.

Serves: 3-4

Note: You can also have the burger with a hamburger bun using the sauce instead of mayonnaise.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.

I checked out the pictures on the pub’s wall–some were of family, some of patrons, lots with a smiling George in them during lulls in conversation and action in the game.

The deco at K.C. Branaghan is standard Irish pub, with low ceilings, and all the servers were friendly. The walls touted the upcoming events, for instance, Tuesday night is pint night, and whatever beer you order comes with a signature glass that you get to keep (as in, take home with you to impress your friends), and all refills in theses aforementioned glass are $1 off.

George Sabbagh is the Publican of K.C. Branaghan’s, which is located on 2nd Street in the Long Beach community of Naples. KC Branaghan’s is an Irish pub with a full kitchen and a big menu with breakfast (including a traditional Irish breakfast), lunch and dinner.  On Saturdays and Sundays they offer "bottomless mimosas" and not bottomless but great Bloody Mary’s. There’s a good chance you’ll see George as he pours your drinks and stops to chat with you for a moment.

It so happens that my first trip to K.C. Branaghan’s was during the world cup (Germany vs. Australia), but there wasn’t an overbearing amount of people in to watch the game (although there were some great screens to watch it on). There was a fair amount of people in on Sunday for dining and bottomless mimosas, and an equal amount of game watchers settled in at the bar with a pint (20oz Imperial pints, 15 different brews).

The food includes traditional Irish Fayre and boxty dishes, as well as burgers, sandwiches, ribs and steak.  My french fries came scattered over a paprika sprinkled plate making for quite a nice presentation and a tasty seasoning to rub on. I had George’s favorite BTLA (delish) and fries.

Unfortunately, I forgot to flip the menu over, otherwise I would have ordered breakfast, which includes a traditional Irish breakfast.  But I figure it gives me a reason to come back.

If you find that you’re a little tipsy after one too many mimosas, then you’re in the perfect place to take an afternoon walk: check out the coastal community of Naples in Long Beach, by walking up to the canals and seeing kayakers make their way through.

The houses in the neighborhood all have private docks, and the views can be impressive, humorous, or both. Look for Captain Morgan, an alligator, and other spectacles on the boats as you’re walking by. Maybe even a friendly sheep dog in a yard will give you a moment’s attention as you meander by, and if it’s evening already, 2nd street offers multiple shops and bars with which to entertain yourself.

Definitely an enjoyable way to spend the day.

When I researched this famous saying, Phrase Finder, it said this quote could be traced to Plato’s Republic, Book II.

Socrates and Adeimantus were discussing the origin of the State, and that the true creator of a State is necessity – thus “. . . necessity who is the mother of our invention.”

In my case, the term has a much simpler meaning. For me, it’s necessary to create a meal without a kitchen while I’m in the process of a home remodel. Therefore, I have to be inventive.

I have plywood counters, a microwave, and a box in the garage that contains a waffle maker. I have a Panini grill, but who knows where that currently resides.

A few simple ingredients do indeed make a healthy sandwich, so I scrounged a loaf of sprouted-wheat bread, low fat Laughing Cow cheese spread, dried cranberries, roasted turkey breast, low fat Swiss cheese and spinach from the refrigerator in the garage.

The waffle maker made a useful substitute for a Panini grill, and the diamond shaped creases in the bread are truly artistic. The only adjustment was a large can on top of the grill to give it some weight.

My sandwiches turned out crunchy on the outside and creamy on the inside with melted cheese, tender turkey and sweet cranberries.

I’m confident to say that “necessity is the mother of invention” fit the outcome of my Sunday meal perfectly.

Turkey, Cranberry and Sprouted Wheat Bread Panini
4 slices sprouted wheat bread
2 ea Low Fat Laughing Cow Swiss Cheese wedges
¼ cup dried cranberries
2 low fat Swiss cheese slices
4 ounces deli roasted turkey breast, thinly sliced
1 cup baby spinach

Servings: Makes 2 main dish servings.

Directions:

1. Preheat the Panini grill, or skillet to medium heat. In my case, the waffle iron.

2. Spread 1 wedge Laughing Cow cheese over one piece of sprouted wheat bread and sprinkle with half of the dried cranberries.

3. Top another slice of bread with one slice Swiss cheese, 2 ounces turkey breast and spinach.

4. Put both slices of bread together and grill in the Panini, or in a skillet weighted down with a large can to press the sandwich down, for 2 – 3 minutes per side until the cheese is melted.

5. Repeat the same process for the second sandwich.

What’s good for me in this dish?

Turkey tops the nutrition charts when it comes to tryptophan and protein. It also contains half the saturated fat found in beef, making it a good source of protein. It also contains cancer-protecting selenium.

Spinach is another powerhouse of nutrition. Spinach contains iron for energy, and vitamins C and A, folic acid and B6 to help your heart. Spinach has 13 different flavonoid compounds that function as antioxidants, and as anti-cancer agents.

Amount per serving: Calories: 492, Total Fat: 9.48g, Cholesterol: 71mg, Sodium: 3152mg, Total Carbs: 45.96g, Dietary Fiber: 2.99g, Sugars: 15.83g, Protein: 53.71g, Weight Watchers Points 10

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Although its gates were closed while I was there, it didn’t mean that I couldn’t feel its vibe–the feel of the garden, its community spirit, and all the love and care of the community garden which was given, came to life during somewhat of clairvoyant moment.

Occupying the former site of the Solano Avenue Elementary School, which was torn down in 1935 shortly after construction of the Pasadena Freeway, the Solano Canyon Community Garden was established by the nearby community 11 years ago.

An amazing fact about this garden is that the freeway runs alongside—and under—the garden.  Part of the orchard is actually situated above the second tunnel of the northbound lane of the Interstate 101 highway.

The first thing that caught my attention was the inlay tile that surrounds the entrance to the Solano Canyon Community Garden. It only took a moment for me to realize what I’d found, but upon that realization, the wonders only increased.

Two thirds of the garden space are devoted to orchard and hillside planting beds for non-local farmers, and the remainder consists of common areas and 30 individual garden plots.

Clearly the love and care that went into each tile design, is a marked degree of both creativity as well as a Public Art monument. It was created and transformed with very small pieces of tile, as all of its pieces were put together to form the overall pattern–therefore by default, this artwork catches the eye as well as keeps the eye.

At the base of the stairs that lead to the Garden’s Gate, you’ll see this

Even though the gates were locked, I was able to get this photo. As time is always the great destroyer, the gardens have only lost a little of their flair—it’s respite with life, love, and freshness. Here, people are growing food to put on their tables, herbs to season their dishes, and flowers to add color to their homes.

Growing is what gardens, gardening, and gardening is all about, and there is no better way to demonstrate that than by including children in the growing process. Because, after all, aren’t we all children at heart?

Baby Blues BBQ doesn’t take reservations, and the wait can be long if you show up at night. Maybe 30 minutes, or more.  However, I hear the lunch hour is not too bad. Be patient, come prepared to wait; I’ve always seen people waiting out front when I drive by, which is usually the mark of a worthy restaurant. They opened in 2004, and I reason that if a restaurant can keep ‘em coming back and waiting on Lincoln for years, it should at least be worth one try. Parking can be tough: but you can park in the Fox parking lot across the street which will save you time and energy of cruising around and looking for street parking.

Even after you’ve gotten a table, you’ll still have to wait, but good food should take awhile, and the decor of the place offers enough to entertain. According to the menu, the fastest thing you can get is the beef brisket or the pulled pork sandwich, which took about 20 minutes to show up when I ordered it last Saturday. It was delicious, and I was eating before the people at the next table over had finished dissecting their ribs (I was eyeing them when we first sat down at our little table, complete with what appeared to be a church pew reupholstered).

The vibe is good, the music is loud, and the beer is in cans.  The service has always been outstanding, which might have to do with the fact that the servers are trying to keep the ravenous masses under wraps while waiting for their ribs. Water and sodas are tended to so well they’ll never get half empty, and the roll of paper towels on every table is indicative of the mess that’s about to happen to your face.

One of the best parts of the BBQ isn’t just the dry rub (that’s slow cooked for hours), it’s the sauce. On every table there’s 4 different kinds of home made sauce, that vary in degrees of spiciness and sweetness. I recommend not committing to just one until you’ve tried them all. And the brisket is a great way to test them out.

So what type of BBQ is it? Well, the sauce is described as inspired from the west side of North Carolina, while the ribs are Memphis-style, dry-rubbed baby back, or Texas-style beef ribs. The menu is pretty big, but obviously it’s not a place for vegetarians to graze at, however there are meatless sides to enjoy. That mashed potatoes are pretty standard, but the mac n cheese is definitely something to try, along with the blues on the cob and coleslaw, etc.

It’s not uncommon to see large groups show up, and that’s because it’s such an easy way to feed a lot of people (and it offers a good chance to try a little bit of everything on the menu). "The Feed Bags" on the menu offer possibilities for 6-8 people ("The Teaser"), 10-13 people ("The Beggers’ Banquet") and 15-20 people ("The Extravaganza"). Although I haven’t personally partaken in these large feasts, I always stare jealously when large plates of BBQ are placed on tables that seem to bow under the weight.

If you don’t feel like waiting, you can order take out, and they also deliver (free to many parts of the west side), although I recommend just dealing with the wait to get the whole experience. Listening to Lynard Skynard while wiping sweet bbq sauce off my face feels so right sometimes. Although I must digress, I think anyone who eats at Baby Blues BBQ too often would have little chance to be as svelte as their cartoon poster girl. I know after I finished my pulled pork sandwich I needed a change of clothes, a face wash, and a nap.

After doing some research to find out who first cultivated potatoes, it’s generally believed that it has its origin in the Andes Mountains.

Many sources state that the cultivation of potatoes started near Lake Titicaca, at heights upwards of 4,000 to 6,000 feet, and cultivated for about 10,000 years ago by the Aymara Indians. They were the indigenous people in Peru who were the ancestors of the Inca civilization.

Believe it or not, Peru and Chile are fighting over the origin of who has claim to first developing the potato. Some researches found archeological evidence of the potato consumption in southern Chile dated back 14,000 years.

Spanish conquerors then came upon the potatoes in 1537, while traveling in South America and brought them back to Europe. During that time, potatoes were believed to be evil and even a poisonous aphrodisiac.

In 1621, potatoes were then brought to colonial America, and were first cultivated in North America in New Hampshire in 1719. Since then, potato crops have been grown here ever since–especially in Idaho.

According to “101 Foods That Could Save Your Life” book, a medium potato holds nearly half of the daily recommended intake of vitamin C. With the skin on, potatoes provide more than 20% of the daily value of potassium. If we compare a potato and a tomato, a potato has much vitamin C than a medium tomato. Comparing a potato and a banana, a potato has twice of the potassium found in a banana.

There’s also an interesting paragraph in the book about how the potato chip came to be. Railroad tycoon Commodore Cornelius Vanderbilt didn’t like a chef who cut his potatoes very thick before frying them.

A new chef called George Crum, sliced potatoes paper-thin and fried them. Vanderbilt liked them so much that he named them the “Saratoga Crunch Chips,” the precursor of today’s potato chips. The name Saratoga comes from the restaurant Crum, which opened in 1860 near Saratoga Lake, NY. Interesting, isn’t’?

All over Latin America, the potato still goes by the Quechua name PAPA.

Croquettes are famous in Spain and are known as a tapa. They take a lot of oil to fry, but as I try to eat healthy, I use less quantity of oil when making them.

Manchego cheese and quince paste is a traditional Spanish dessert. It’s simple and delicious. The combination of the salty cheese and sweet paste is a perfect match.

Quince is originally from the Caucasus, from the warm Persian climate. Its shape looks like and apple or pear. It is not well known or used in America but valued in ancient times such as symbol of fertility in medieval weddings.

Because of the good Mediterranean climate, its cultivation spread all over the region. Romans preserved quince with honey and made jam. English settlers brought quince to America.

It takes time to prepare quince for cooking but it is worth it, at least for me. I love this fruit. When quince is in season, I buy the fresh fruit at any Middle Eastern market and make quince jam, which is my favorite! If not, I just try to get it already made.

Ingredients

For the croquettes:

• 2 medium potatoes
• 2 tsp extra-virgin olive oil
• ½ cup grated Manchego cheese (grated)
• 2 tsp minced green onion
• 2 tsp chopped flat leaf parsley
• Pinch thyme
• Pinch cayenne
• 1 egg
• 1/3 cup breadcrumbs
• Olive oil for frying

For the sauce:

• 4 tbsp quince paste
• 1 tsp sherry vinegar
• Hot water to dissolve paste

Directions:

Boil the potatoes until tender or cook them in the microwave first. When ready, discard the skin and mash the flesh well. Add olive oil, mash the potatoes again and add the cheese. Add the green onions, parsley, thyme and cayenne. Mix them well.

Working with your hands, shape the mix into balls or ovals. Spread the breadcrumbs on a baking sheet or flat plate. Beat the egg in a bowl. Drop the balls one at a time into the breadcrumbs first and then into the beaten egg. Repeat the process until all croquettes are dipped and breaded.

Heat the oil in a skillet and cook the croquettes rotating them until golden brown. Remove them with a slotted spoon and dry the oil excess with kitchen towel.

For the sauce, mix the quince paste with sherry vinegar adding a bit of hot water to dissolve the paste. It will result in a sweet-sour sauce just to match the cheese croquettes.

Serve the croquettes with the quince sauce.

Serves: 2-3

Note: Quince paste is usually sold in Middle Eastern markets. You can also use quince jam, which is not so thick. In that case, you will need less water.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.

Below are just a few different restaurants you might want to dine at. Although LA is spread out, maybe you want a breakfast place right next door, or not. Some of these restaurants may not be that close–but you might be surprised just how close they are:

Culver City, Glendale, South LA, Mid-Wilshire, Manhattan Beach, Sherman Oaks, Hollywood……………………………………Just click one of the restaurant logos below to find out more.

Carpe Diem, let’s eat……

According to Japanese culture, wabi-sabi is the beauty found in imperfection. How do I know this? I read an article written by Lori Erickson for Woman’s Day Magazine. I was so intrigued by the concept that I continued my research to learn that wabi-sabi encompasses the belief that nothing lasts, is finished completely, or is perfect.

I find this concept wonderfully affirming, especially when it comes to cooking.

When I cook a dish my family and friends rave about, my mind instantly starts working on ways to improve it. Now why would that be if everyone approved of my efforts? Wouldn’t you think I should be happy?

The concept of wabi-sabi has put a whole different perspective on cooking. My family was happy even though there might have been imperfections in my dish. Maybe it was a bit spicy, or maybe the meat was tough, or in the case of my first attempt at crepe making, my crepes were a bit lopsided.

Wabi-sabi sets me free. Those imperfections are part of the beauty of the dish I’ve created for the people I love – lopsided crepes and all.

Mediterranean Crepes with Spinach, Basil and Chicken

Crepe Batter:

½ cup whole-wheat pastry flour
1 large egg, whipped
¼ cup low fat milk
¼ cup water
⅛ teaspoon salt

1 tablespoon butter, melted

Crepe Filling:

1 tablespoon olive oil
¼ cup shallot, chopped in small pieces
2 cups Crimini mushrooms, sliced

2 cups baby spinach, packed
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 pinch salt
1 ½ cups cooked chicken breast, (I used rotisserie from the deli, shredded)
1 cup basil, finely chopped
4 tablespoons feta cheese

Servings: Makes 2 main dish servings, 2 crepes each person

Crepe Batter Directions:

1. Whisk together flour and egg.

2. Add milk and water and stir to combine.

3. Add salt and butter and beat until smooth.

4. Allow the batter to rest for 15 minutes while you make the filling.

Filling Mixture Directions:

1. Preheat nonstick skillet over medium heat with oil. Add shallot and sauté for 1 – 2 minutes until softened. Add mushrooms and cook another 3 – 4 minutes until tender.

2. Add balsamic spinach, garlic and balsamic vinegar. Cook 3 – 4 minutes until spinach just wilts. Add chicken and cook another 2 minutes to heat chicken through.

3. Keep warm in a 250 degree oven.

Crepe Serving Directions:

1. Heat a medium non-stick skillet over medium-high heat and spray with cooking spray. Ladle 1/4 cup crepe batter into the middle of the pan and lift the pan off the heat to swirl the pan slowly and spread the batter as thinly as possible.

2. Place the pan back over the heat and cook 1 – 2 minutes until the bottom of the crepe is lightly browned.

3. Flip the crepe and brown the other side another 1 -2 minutes.

4. Top the first half of 4 crepes with 1/4 chicken mixture, sprinkle of basil and 1 tablespoon feta cheese, then roll up.

5. Be sure to serve warm.

What’s good for me in this dish?

Chicken is a complete protein, with less saturated fat than beef. Much of the fat is in the skin, so it is best eaten without the skin, with chicken breasts being the leanest choice. Chicken provides 67% of your daily protein needs. It also has cancer protecting B vitamins, including Niacin and B6 for energy.

Spinach is another powerhouse of nutrition. Spinach contains iron for energy, and vitamins C and A, folic acid and B6 to help your heart. Spinach has 13 different flavonoid compounds that function as antioxidants, and as anti-cancer agents.

Amount Per Serving Calories: 531, , Total Fat: 24.46g, Cholesterol: 202mg, Sodium: 707mg, Total Carbs: 32.22g, Dietary Fiber: 5.39g, Sugars: 5.18, Protein: 41.08g, Weight Watchers Points 12

* Crepe recipe adapted from allrecipes.com, recipe submitted by JENNYC819. This article’s recipe exchanged whole-wheat pastry flour for the standard flour called for in the recipe.

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

For people of Italian descent, Bruschetta is a regular part of their menu. Even if you’re not Italian or don’t know anything about Italian culture–Bruschetta is a delicious appetizer.

Bruschetta is original grilled garlic bread in the summer, and broiled in the winter. It’s simple to make and especially satisfying when you use high quality ingredients.

Bruschetta probably originated in central Italy around the 15^th century. Bruschetta comes from the Roman verb “bruscare,” meaning “to roast over coals.”

Nowadays, in Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning “oiled slice”.

This classic appetizer consists of bread, garlic, olive oil, salt, pepper and tomato. It was the food of poor men and for workers to eat, apparently because the workers in the olive fields always had bread with them.

Using a fireplace close to the pressing room, the farmers toasted the bread adding the oil to taste the final product.

Modern Bruschetta can have anything on top of it. The variations are infinite. It depends on the imagination of the person preparing it. I’m particular to using basic ingredients without chopping them, but using them whole and adding a tiny slice of mozzarella cheese. It makes the perfect trio for me. It’s like a Caprese salad already dressed with the bread… and it also has the colors of the Italian flag!

The other Bruschetta has Kalamata olives and sun-dried tomatoes.

Kalamata olives have more meat and excellent quality than other black varieties. They add a natural and outstanding source of good fat to food.

As for sun-dried tomatoes, they preserve their nutritional value as fresh tomatoes. They are high in Lycopene, antioxidants, vitamin C and low in sodium, fat and calories.

Ingredients:

• 1 sourdough baguette
• Garlic cloves, peeled
• Extra-virgin olive oil to brush bread
• Fresh basil leaves
• Plum tomato slices
• Mozzarella slices
• Kalamata olives, pitted and cut in half
• Sun-dried tomato julienne (pat dry them if in oil)

Directions:

Preheat oven at 450°F. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place bread slices on a tray in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Then, rub a clove of garlic on each bread slice.

To do it the traditional way, toast bread slices on a grill for 1 minute on each side. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.

Arrange the bread on a serving platter, olive oil side up. Place one basil leaf, one mozzarella slice, finishing with one tomato slice on top.

For the other version, arrange olives and sun-dried tomato slices in a decorative way. That’s the key of cooking.

Serves: I was able to get almost 30 slices of bread from a single baguette.

Note: Try to assemble Bruschetta right before serving to avoid the bread getting soggy. Be sure to use good quality extra-virgin olive oil.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.

Food is an international language, and all countries in this area always have a delicious and nutritious dish to match each particular country and region that it originated from.

Based on that, from the Spanish region of Castile, here is my vegetarian version of Sopa de Ajo (Castilian garlic soup), from Jose Andres.

The only ingredient I changed from the original recipe, is that I substituted vegetable broth instead of chicken broth. I also used more garlic because I love garlic!

The cuisine of Castile, Spain, uses a lot of bread, especially for soup. Actually, it’s called, “The Land of Bread.” (The secret is to use it freshly baked and not from leftovers).

Garlic soup is an old farmer-style comfort food, which is typical for that region. It’s mostly eaten daily in wintertime, especially by workers after they’ve worked had in the cold weather. Spaniards are proud people, and this Castilian dish is representative of this–regardless of which region it may have originated from.

Garlic is also a key element in Spanish cuisine. Garlic and olive oil is ubiquitous and used throughout the entire Mediterranean region in their food. What a great combination!

According to the book“101 Foods That Could Save Your Life,” not much is known about garlic’s history.

What is known, is that there are inscriptions in the Cheops pyramid in Egypt mentioning the marvels of garlic. Indians and Babylonians used it around 4,500 years ago. It’s also found in writings from China as far back as 4,000 years ago. So it’s a logical deduction that Garlic’s origin is probably from the regions between China and India.

Garlic is used both as a food and a medicine. It’s also mentioned both in the Bible, and by the Greeks. I have only good things to say about about garlic, especially because of its anti-cancer preventive effects.

To increase its health benefits I usually follow the advice at The World’s Healthiest Foods website. According to the author, it’s better to cut, mince, or slice garlic before cooking it before letting it sit for about 5 to 10 minutes. That way, it releases all its components that are together, other than when it’s whole. After that, after cooked, its components and the anticancer activity is preserved.

Ingredients:

• 3 tbsp Spanish extra-virgin olive oil
• 12-16 large garlic cloves peeled and sliced, depending on your taste
• 2 tbsp white wine (optional)
• ½ tbsp pimentón (Spanish sweet paprika)
• 3 oz rustic white bread, crust removed, torn into small pieces
• 1 quart vegetable broth
• 2 eggs beaten
• 1 tbsp chopped flat leaf parsley

Directions:

Heat the olive oil in a medium saucepan oven medium heat. Add the garlic and sauté until golden brown for about one minute. If used, add the wine and cook until the alcohol evaporates –about 30 seconds-. Then add then the pimentón and sauté for one more minute.

Add the bread and pour in the vegetable broth. Stir together and bring to a boil. Then, reduce the heat to low and simmer for about 5 minutes.

At this point I would prefer to load the soup in the food processor –in batches if necessary- to obtain a thick and even result.

Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, similar to noodles. Simmer for one more minute. Sprinkle with parsley and serve.

Serves: 4

Note: The traditional way was made using water. However, vegetable broth will make this soup thicker and more enjoyable.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.