two coast kitchen

food, photos, and fantastic adventures


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Egg, Lettuce & Tomato (ELT) Open Face Sandwich

egg, lettuce & tomato open face sandwich | two coast kitchen
There are a few things that I could live off of for the rest of my life. Sandwiches (or according to Tom Haverford from Parks and Rec; sammies, sandoozles, or Adam Sandlers) are one of them. They have never ending possibilities when it comes to fillings, spreads, and bread vehicle of choice.
egg, lettuce, tomato sandwich | two coast kitchen
Sandwiches are good any time of day, hot or cold, in summer or winter. From dainty little tea sandwiches to saucy messy meatball subs, I haven’t met a sandwich I didn’t like.
egg, lettuce, tomato sandwich | two coast kitchen
Here is a quick and easy open face sandwich that is great for a snack or light lunch. It is also a great vegetarian option.
egg, lettuce & tomato sandwich | two coast kitchen
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Maple-Soy Roasted Almonds & Cashews

Maple-Soy Roasted Nuts | two coast kitchen
While settling into the couch on this rainy afternoon to peruse some food blogs, I came across this quick and easy recipe for roasted almonds. With all the ingredients already in my pantry, I thought this would be the perfect snack for some college football watching that was about to ensue (go Huskies!!).
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A 4-5 ingredient recipe (depends on how many kinds of nuts you use).
maple-soy roasted nuts
Round 1 roast. The original recipe calls for just almonds, but since J is allergic to almonds, I also did some cashews but kept them separate and mixed the nuts in separate bowls.
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After the 5-7 minute roast, mix with sauce, roast again. Continue reading


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Iced Coffee Ice Cubes

coffee ice cubes
What I’m about to share with you will change your life forever. Seriously.

Well, I think it’s kind of a big deal. It is an amazing life hack that will leave you saying “why didn’t I think of that!?!”

Warm weather = iced coffee season. For all of you that make iced coffee at home to save a few precious dollars here are there, this is just the post for you.

Make a pot of coffee – either with your coffee maker, french press, cold brew, Keurig, or AeroPress. Let the coffee sit on the counter to cool (unless you did cold brew coffee). Pour into ice cube trays. Freeze. Done!
coffee ice cubes
Now you have coffee ice cubes that won’t water down your coffee! It’s amazing. I love how the small things can make me so happy.
coffee ice cubes

Trust me you guys, just make this. You will thank me later.

One note: when you pop out the ice cubes be careful they don’t pop out and hit your clothes. Remember it’s coffee and it will stain.
coffee ice cubes

I feel silly writing a recipe for this, but here ya go.

Coffee Ice Cubes

What you need:
Room temperature coffee (examples: leftover from the morning, make a pot, use your french press, do cold brew, use your AeroPress and add some cold water after it’s brewed to double the amount)
Ice cube tray(s)

Pour coffee into ice cube trays. Freeze.

Once frozen, pop out of ice cube trays and pour your fresh coffee (hot or cold) over ice cubes. Add any milk or sweetener, or keep it black. Enjoy!


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Herb Pesto, Two Ways

herb pesto, two ways
Now that the weather is FINALLY starting to get it’s act together (I mean really… snow in April!? Not cool.) the farmers markets are starting to pop up around town. If you have a farmers market near you and you haven’t stopped by, I highly recommend it. Fresh local produce is amazing, not to mention you are supporting local farmers in the process.

herb pesto
Having fresh herbs on hand is a great way to brighten up a dish. However, sometimes it’s hard to find small bunches of herbs at the market or in the grocery store. I never need a WHOLE bunch of parsley for a dish, just a handful. These two pestos are a great way to use up leftover herbs so they don’t go to waste. When you mention pesto, basil automatically comes to mind. However, a pesto can be made with a variety of herbs. Since basil can be sad looking and expensive out of season, parsley and cilantro are perfect stand-ins.
herb pesto
These pestos can be used as a marinade for meat or tofu, a dressing for roasted veggies, grain salads, or regular salads. Mix some pesto in with greek yogurt for a delicious dip for pita or veggies. Spread some on toast and top with eggs in the morning. Mix with warm pasta. The opportunities are endless. Continue reading


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Steak Salad

steak salad

Steak salads are something I am drawn to at restaurants. It’s one of those salads that can work as a meal that fills you up, yet you don’t feel stuffed, just satisfied. However, steak salads can be on the pricey side, and for that price I never feel like I get enough steak! Give me more meat! Yeah, I said it.

This salad comes together SUPER quick. The meat doesn’t call for any extra marination time, and there is minimal chopping involved. This is a perfect weeknight meal. Since it is still freezing in Pennsylvania, I used a grill pan on the stove, but this can be done on a regular grill as well. If you don’t feel like making your own dressing (however I highly recommend it) and have a jar in the fridge, feel free to use whatever you have on hand.

When this salad comes together and you get a bite of all the components, this salad really sings. The sweetness from the grilled onion, the creaminess and tang from the blue cheese, the smokey grilled steak… I’m not going to lie, it’s pretty amazing you guys. Pair this with a glass of red wine, and you are good to go.

steak salad
Coat the steak in olive oil and Worcestershire.

onions for steak salad
Brush both sides of onion with olive oil. I love this silicone pastry brush. It is dishwasher safe so cleaning it is a breeze. You can find it at Ikea. It comes in a two pack with a larger brush.

onions for steak salad
Grill onions. Check out those grill marks. That’s where all the flavor is. Grilling red onions brings out their sweetness.

steak salad
Grill that steak! Only takes a few minutes on each side. When you first put the meat on the hot pan, it should stick. That’s okay, don’t try and move it! The meat will release from the pan after a couple minutes. When the meat is done, put it on a cutting board and cover it with foil. Letting the meat rest will let the juices redistribute throughout the meat and will reduce the amount of juices lost when cutting. This will give you enough time to prep the lettuce and tomatoes. Continue reading