Marblehead Lighthouse

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I may have specified somewhere along the way that I wanted to expand this blog to more than just food. I do a lot crafting with wine bottles, corks, etc and I also have a passion for nature photography. I’ve done a post or two in the past on Lake Erie and other destinations I’ve visited not pertaining to food. I would like to continue doing that in this blog for more diversity. Some people may find my photography and crafting skills to be tremendous vs my food skills haha.  

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The Marblehead Lighthouse rests on the Marlehead peninsula, a rocky headland of Columbus Limestone that juts into Lake Erie. The oldest lighthouse in continuous operation on the Great Lakes, has guided sailors safely along the rocky shores of Marblehead  since 1822. The Columbus Limestone on the peninsula has been dug for years and used around the country as a building stone, including the state capitol building in Columbus. Columbus Limestone is extremely durable; one of its uses is to armor vulnerable sections of shoreline against wave attack. This durability is why the Marblehead Peninsula exists and why the lighthouse has been in continuous operation since its construction. Source: http://parks.ohiodnr.gov/marbleheadlighthouse#activities

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It’s still technically winter here in N.E OH, even though the sun made an appearance today, it was still frigid. The cold didn’t stop me from taking my camera and getting out of the car 1 hour shy of sunset to capture some great photos of the light house and the area that surrounds it. My Grandparents live 10 minutes west of the Lighthouse, so when I am visiting, I like to escape for a minute to this little peninsula and have a moment of R&R. Today I took my dad with me because him and I haven’t had the opportunity to go together yet. If only it wasn’t so windy, I would’ve tried to catch more photos of the area. The wind chill had my hands feeling like they were going to fall off so I snapped what I could then made it quickly back to the car to warm back up. 

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The views surrounding the area are beautiful. There is a lovely picnic area to pack a lunch and sit while looking across at Cedar Point , Kelly’s Island, South Bass Island, Sandusky Bay and of course Lake Erie. It’s worth a trip if you’re in the area! I of course recommend stopping closer to sunset because the views are fascinating! For more information on the Lighthouse or directions to the State Park:

Location

110 Lighthouse Drive
Marblehead, Ohio 43440

Contact & Mailing:
East Harbor State Park
1169 North Buck Road
Lakeside-Marblehead, Ohio 43440

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I hope you enjoyed this post on one of the most appealing structures in an Ohio State Park. I look forward to collecting more outdoor icons to share. Enjoy!

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Buffalo Tofu

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Hot sauce is one of my beloved addition to food. I like the added heat it gives the meal furthermore, the acidity from the vinegar based condiment gives the flavor an extra pop.

My love for Buffalo sauce has expanded beyond the chicken wing. Now that I have cut meat from my diet, I have begun experimenting more with vegetarian and vegan friendly alternatives for protein. I’ve always enjoyed Tofu, yet for some folks, these bean curd blocks can be an acquired taste.

I’ve tossed buffalo in vegetables such as cauliflower and the outcome was still delicious! I wasn’t sure what to expect when using Tofu, but the conclusion showed fine results. This recipe combines my love for both blue cheese and hot sauce. Only change from the classic buffalo wing is I am using vegetarian friendly proteins 🙂 Omnivores, please feel free to still use this recipe with the protein of your choice 😉

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Mise En Place:

  • (1) Package Firm Tofu
  • Buffalo Sauce
  • (1) Cup Broccoli, Roasted
  • (2) Tablespoons Blue Cheese Dressing
  • (1) Tablespoon Almond Milk
  • S&P, TT
  • Evoo

Method Of Prep:

  • Drain liquid from the Tofu package and press for 30 minutes or until moisture has been released (Place block in between 2 kitchen towels to soak up excess liquid. Place a bowl or something heavy on top to “press” the moisture out of the tofu.)
  • Cut up broccoli into bite size florets. Toss in 1 Tablespoon of EVOO and season with salt and pepper until well coated. Place in the oven on a baking sheet at 350 degrees for 20-30 minutes or until broccoli is well roasted. (You’re looking for lightly blackened edges)
  • Cut Tofu into size & shapes of your choice (cubes or planks). Season both sides with Salt & Pepper.
  • Heat up a large skillet over medium high heat. Add 2 Tablespoons of EVOO to pan. Place enough Tofu to cover the skillet. Sear for 4 minutes or until golden brown. Turn over and sear an additional 4 minutes. Continue for all sides of the Tofu (4 total, no including the front & back edges)
  • Allow tofu to rest on top of (2) paper towels to soak up oil.
  • Once broccoli is roasted, toss in blue cheese sauce.
  • Once Tofu is all roasted, toss in Buffalo sauce to coat.
  • Serve & enjoy!

Buffalo Sauce:

  • (5) Tablespoons Butter
  • (3) Ounces Hot Sauce

 

  • Melt butter in a sauce pot over medium low heat. Whisk in hot sauce until well incorporated. (If sauce begins to break, pull off of the heat, continue whisking until blended)

Blue Cheese Sauce:

  • Mix ingredients together in a bowl until well blended. (Add more milk for a thinner sauce, more dressing for thicker)

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Roasted Beets

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You can’t beat beets. One of my favorite root veggies the sweet, earthy and colorful beet. They’re not only a chock-full of everyday nutrients like B Vitamins, Iron, Copper, Magnesium & Potassium, these ruby gems also are a gold mine of health boosting nutrients. 

Beets are rich in nitrates—a compound that relaxes and dilates blood vessels. That means better circulation, and possibly lower blood pressure.  Beets are good for lowering inflammation and blood pressure. They also help to detoxify the body, boost immunity, and prevent respiratory issues. They also help lower your risk of chronic diseases such as type 2 diabetes and stroke. I think you get the idea when I say, nothing beats a beet. 

I don’t know too many folks who dislike beets, but I’m thinking the ones that do, have never had a freshly roasted beet. They are probably used to something from a can & ya’ll don’t want to know my feelings on canned vegetables! Beets can be prepared numerous ways but roasted is the way to go. The beets in this recipe are rich and firm bursting with juicy flavor. They take a bit to cook but absolutely worth the wait. You be the judge of how you want to drop the beet..If you know what I mean! 

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Mise en Place:

  • 4 Medium Red Beets
  • Olive Oil
  • S&P
  • Tin Foil
  • Latex Gloves
  • Kitchen Towl

Method of Prep:

  • Turn oven to 300 degrees farenheit
  • Trim beets off the green and rinse under cold water cleaning away any dirt from skin
  • Pull a long sheet of tin foil, about the length of a sheet pan
  • Place the beets on the foil, drizzle enough oil to lightly glaze each beet. Use your hands to massage the oil around each beet. Sprinkle with S&P
  • Close the foil around the beets, creating a pouch. Place on a sheet tray and set in oven for 50 Minutes
  • Check to see if the beets are cooked through by taking a pairing knife and inserting it through the center of a beet. If the knife slides through softly, beets are ready to pull. if beet still feels firm in the center, place back in the oven for an additional 15 minutes.
  • Open up foil to remove the steam and allow the beets to cool down to room temperature for approximately 20 minutes.

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Peeling the Beets:

All beets purchased from the produce section of the grocery store, need to be peeled before eating. How to do this is simple but I highly recommend you wear latex or rubber gloves to keep your hands from turning purple from the beets bleeding as the skin is removed. I start with placing a kitchen towel in both hands. Placing the beet in my left hand, on top of the towel (because i’m right handed), take the towel in your right hand and begin to push downwards  on skin. If the beets have been cooked all the way the skin will peel off very easily. If the skin is harder to peel, your beets need to be cooked a little longer. Continue to do this around the whole beet until all the of the skin is removed. Cut into quarters, or slice into rounds and add to any meal of your choice!

Enjoy, Cheers!

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Tofu Rice Bowls

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Everyone is familiar with memes, I’m sure. One of my favorite memes pertains to a tofu one that reads: “How to prepare tofu: Step one: Throw it in the trash. Step two: Grill some meat.” I loved that meme when I first saw it many years ago because I agreed, nothing could be better than a fresh grilled steak. Although tofu doesn’t have much flavor to it, I never disliked. Could just be a texture thing as to why some people dislike this protein. Meal prep has become popular among many Americans looking to live a healthier lifestyle and help in a grab and go for work lunch or a quick dinner. With the addition of Asian flavors in this recipe, it’s a meal you’ll want to prep often. First I want to give you a little bit of a background on why I’m working with Tofu.

Since July, I have made the decision to slowly decrease my consumption of meat. I’m not a vegan, nor am I a vegetarian but a Pescatarian. Food has been such a huge role in my life, I mean I went to Culinary school for Pete’s sake! Did I mention I’m also married to a Chef? So yeah, avoiding meat is by no means easy for me. I have a few reasons why I’ve made the decision to not eat (Processed) meat but the number one reason is health. I want to diminish my chances of heart disease, I want to lose weight and avoid any and all cancers, many of which are formed due to meat & dairy consumption. Trust me, I’ve done a lot of reading on this before I made the choice to switch my diet. I still continue to eat eggs (in a small amount), I drink Almond Milk over Milk (however if I am stuck drinking milk, it’s going to be whole milk) & maybe once a week I’ll sneak in a bite of pork or chicken off my husbands plate.

With the cutback on meat protein, I hadn’t noticed any bodily changes until recently. Pros: My energy levels are the same, If anything I have a little more energy.

I find my thoughts & memory have increased a bit.

I don’t feel like a pile of shit after I eat a meal. I’m happily satisfied. I’m able to eat less and get full faster. I’ve discovered that eating small healthy snacks (granola bar, nuts, fresh fruit & vegetables) through out the day helps keep me full so I’m not overeating later.

My clothes have definitely become baggy on my body. So something is working!

Cons:  My digestion is getting used to the new protein intake finally, so I’ve been very gassy and bloated for a couple of weeks.

My taste buds seem to be a little off (might be lacking zinc) luckily that’s an easy fix with supplements.

Depending on where I’m eating, my choices can be very limited. Good thing I don’t do fast food!

I’ve had a lot of people tell me that what I’m doing with not eating meat isn’t healthy and that I’m not getting the correct proteins and vitamins needed to stay healthy. I’m sorry to break it to ya’ll but yes I am! The meat you eat has the protein you need because of what it eats (plants!). The only difference is my food doesn’t have crazy hormones injected into it, and is not only good for Humans but for the planet too. I am aware that a plant based diet may decrease the risk of cancer & disease, I know nothing is certain it will work. So I ask everyone that thinks I’m crazy and wrong for doing what I’m doing to take the time to do the research on the food you eat vs what I’m eating now and then tell me how my diet is gross. With all this said, any posts I put up from now on will be focused more on plant protein based meals. I would love to work on avoiding processed foods next, but one step at a time!

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Mise En Place:

  • 1 Cup Brown Rice
  • 1 Piece Fresh Ginger, sliced
  • 1 Pack Firm Tofu
  • 1/2 Cucumber, sliced 1″ cuts then cut in half
  • 1 Carrot, peeled then julienne
  • 2 Radish’s, sliced thin
  • 1/4 Yellow Onion, julienne thin
  • 1 Scallion, sliced thin
  • 1 Cup Spinach
  • 1 Garlic clove, chopped
  • 2 Eggs
  • S&P, TT
  • 2 T Fish Sauce
  • 1/2 Cup Low Sodium Soy Sauce
  • 2 T Oyster Sauce
  • 1 T Sesame Oil
  • 1 T Rice Vinegar
  • 2 T Sambal
  • 2 T Brown Sugar
  • 3 T Butter
  • Canola Oil

Method of Prep:

  • Cook Rice according to directions on the bag. Add fresh ginger into pot as it cooks. Once rice is finished, spread on a sheet tray and place in the refrigerator to cool (I find this prevents overcooking).
  • Mix together in a bowl, sauces for the tofu Marinade: fish sauce, soy, oyster sauce, sambal, brown sugar. Slice tofu to preferred cuts, I chose thick matchstick shapes. Add marinade to tofu and let sit for 30 minutes before cooking.
  • In a bowl add cucumber, carrot, radish and onion. Mix together with rice vinegar and sesame oil. Season with S&P, TT, set aside.
  • Saute spinach in a little bit of oil & garlic, set aside.
  • Over medium heat, add a small amount of oil to a pan and begin cooking Tofu. About 4 minutes on all sides until lightly browned. Save the leftover marinade in bowl to be used as a sauce.
  • Once all the tofu is cooked, using the same pan, add reserved Tofu marinade. Stir in 2 tablespoons butter and bring to a boil. reduce heat and simmer for 5 minutes.
  • Pour sauce into a bowl and set aside. Using the same pan, melt the remaining 1 tablespoon of butter and scramble the eggs.

How to Assemble:

  • First add rice, next eggs, then tofu. Pour a little bit of marinade over entire bowl. Garnish with pickled vegetables and sliced scallion.
  • Enjoy!

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Stuffed Flounder with Scallops

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A few reasons I don’t prepare much seafood dishes at home:

-It’s expensive to buy

-I live in Ohio and don’t have the best access to fresh, local seafood (I lived in South F.L for 2 years and was spoiled by fresh off the boat seafood)

-Much of the seafood in the decent shops are far overpriced for what you’re getting and most of the seafood has been improperly cut up and it just doesn’t look the best to spend the money on.

I’m just vert picky when it comes to seafood. I’m also careful when ordering it while out at a restaurant, for example i’ll never order seafood on a Monday, I’ll also not order it at a place like Applebees (yes offence). There’s nothing worse than overcooked or old seafood!! Trust me, it’s hard to find places that offer the best seafood for an affordable price around here. Maybe I’m just being pretentious but I know good food.

It’s been a while since I’ve last had some good seafood so my friend and I randomly decided to make fish & scallops at home, rather than go out and spend a lot for sub par seafood. All together this meal cost around $30 to feed 2 people. Unfortunately the items pictured above were all purchased from out local grocery store so don’t judge me for using {frozen} Flounder and pre-made crab cakes. If you have access to fresh fish and crab meat, please please use that over what I used. Event though I didn’t use the freshest ingredients, this recipe still came out delicious!

Mise en Place:

  • 1 Pack (4) Flounder Filet’s {Fresh or frozen}, thawed
  • 2 (6oz) Crab Cakes, uncooked {Google recipe if you don’t have one} or buy pre-made from the store
  • 8 Small Scallops
  • EVOO
  • S&P, TT
  • Old Bay Seasoning
  • 2 Tablespoons Butter

Method of Prep:

  • Turn oven to 350
  • Cover a sheet tray with foil, apply non-stick spray
  • Sprinkle a thin layer of salt & pepper on foil. Season both sides of the flounder filet’s with s&p, place skin side down on tray {placing 2 filet’s side by side}.
  • Top Flounder with 3 ounces of crab cake mix, press down onto filet to so it makes for easier rolling. 
  • Take the top of the 2 filet’s and roll down (so the flounder is folded over mix). Take 2 toothpicks and insert into filet’s to keep them from unwrapping during cooking. 
  • Sprinkle top of fish with Old bay and a small amount of EVOO, use your fingers to rub over entire filet. 
  • Place in the oven and cook for 12-15 minutes or until fish is cooked all the way (Should feel firm to touch)
  • Use a fish spatula to remove from tray. If you don’t have one, substitute a firm spatula and carefully remove avoiding to break up the fish. 

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For the Scallops:

  • Using a Cast iron skillet, heat over high heat until hot. 
  • Add 1 Tablespoon of Evoo to pan, reduce heat to medium high (if pan begins to smoke, remove from the heat and let cool down for a minute before adding scallops)
  • Season both sides of the scallops with S&P, place into pan over medium high heat and allow to cook for 4.5 minutes or until the bottoms begin to turn golden brown. (about 2 minutes into cooking, using tongs, lift up scallops from pan to prevent them from sticking)
  • Once bottoms of scallops look golden brown, turn over and push them up to the top of the pan. Reduce heat to low. 
  • Add in butter and using a large spoon being to baste the scallops with butter for 2 minutes. Remove scallops from pan and place on top of a paper towel to soak up any moisture. *Note: Add in Crushed garlic cloves (skin on) and 1 sprig of fresh Rosemary and Thyme for additional basting flavor**
  • Serve fish and scallops with choice of sides. Take the remaining crab cake mix and cook off into mini crab cakes for an appetizer, or serve as a side option!
  • Enjoy!