Food

Smoothies are Summer Soothies

Mixing It Up for A Hundred Years!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking to beat the summer heat or have a delicious treat, nothing fills the bill like a cool and frothy smoothie.

SurfWriter Girl Sunny loves to make smoothies that nurture and refresh us – from classic strawberry and banana drinks to healthy blends and exotic tropical concoctions.

The invention of the electric blender in the 1920s made smoothies a popular sensation. And with the growth of home refrigerators and freezers, there was no stopping this drink that lets you be as creative as you want. Just mix it up!

A hundred years later smoothies are still going strong. Peach-Mango, Blueberry-Banana, Cherry-Vanilla, Cucumber-Lime. Avocado, Lemon-Berry, Green Tea, Matcha.

The only limit is your own imagination.

For an energy charge or chilling out with friends,

the smoothie is the purrfect summer soothie.

Surf’n Beach Scene Magazine

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Vegetable, Beef and Barley Soup

A Dish Fit for a Queen

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

This delicious recipe that SurfWriter Girls found features one of the first grains ever to be cultivated – barley. Originating in Egypt in 5,000 BC, barley is rich in fiber, vitamins and minerals and has one of the lowest glycemic indexes of all grains.

Vegetable, Beef and Barley Soup

Ingredients:

2 Lbs. beef stew meat diced into 1″ cubes, 4 T. vegetable oil, 1 C. chopped onions, 1/2 C. sliced mushrooms, 3 diced carrots, 3 potatoes (diced and soaked), 16 oz. mixed vegetables (frozen), 3/4 C. barley (regular or instant), 1 can (14.5 oz.) chicken broth, 3 C. water, 1/2 t. pepper, 1/2 t. minced garlic, 1/4 t. thyme.

Directions:

Season meat with pepper and saute 5 minutes in a stew pot using 2 T. of oil. Use remaining oil and add onions, carrots, and mushrooms, sauteing for 5 minutes while stirring often. Add garlic and thyme and saute 3 minutes more. Then add chicken broth, water, mixed veggies, potatoes, and barley. Stir and bring to a boil. Cover and reduce heat. Simmer for 1 – 1 1/12 hours.

Note: If using quick barley, add it during the final 15 minutes.

Serve with sourdough bread and you will have a dish fit for Egypt’s Queen Cleopatra herself!

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SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Scallops and Asparagus Tortellini

An Elegant and Healthy Spring Blend

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Scallops turn asparagus and tortellini into a special occasion dish perfect for a spring dinner or Sunday brunch. SurfWriter Girls Sunny and Patti love seafood and were excited to make this elegant dish. And, with asparagus in season until June, prices are down.

In addition to being delicious, you can savor the fact that scallops are high in protein and low in fat and asparagus is high in antioxidants, fiber, and vitamins.

Scallops and Asparagus Tortellini Recipe

Ingredients:

1 Lb. scallops,1 bunch asparagus (cut into 2″ pieces), 1 pkg. tortellini, salt/pepper to taste, lemon juice and lemon peel (3″strip).

Directions: 

In a large pot bring 3 qts. water to a boil and cook asparagus for 1-3 minutes (until bright green). Remove asparagus from the pot with a slotted spoon and rinse in cold water. Use the same pot (and liquid) to cook tortellini until al dente (tender, but firm).

In a skillet cook scallops over med. heat in 2 tsps. olive oil 4 minutes on each side until scallops are opaque. Set cooked scallops aside and in the same skillet combine lemon juice with 1/4 c. water and lemon strip. Cook and stir liquid for 1 minute.

After everything is prepared, blend pasta and asparagus in a large serving bowl and toss with the liquid. Top dish with the scallops. Serve with sourdough bread. Then get ready to celebrate spring!

Note: SurfWriter Girls used Buitoni’s durham wheat and spinach tortellini stuffed with ricotta, parmesan, and Romano cheese, which is available in the grocer’s refrigerated section.

Surf’n Beach Scene Magazine

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Penne From Heaven

Chicken Penne Casserole

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

March is the time to look for a Leprechaun’s pot of gold at the end of the rainbow. It’s also a good time to look for pennies from heaven or, better yet, penne from heaven, another treasure from above that’s delcicious to eat – SurfWriter Girls Chicken Penne Casserole.

The spices blend into a taste that’s simply heavenly.

SurfWriter Girl Sunny loves this dish. “It’s one of my favorites – a complete meal with an Italian flair.”

Ingredients:

1 1/2 lbs. skinless, boneless chicken thighs cut into 1-inch pieces, 1/2 c. diced onion, 1 tsp. each dried basil, oregano and parsley flakes,1/2 tsp. herbes de Provence, salt and pepper to taste, 2 garlic cloves minced.

1 can diced tomatoes (14 1/2 oz.), 1 can tomato paste (6 oz.), 3/4 c. chicken broth, 6 oz. mixed frozen vegetables, 8 oz. sliced mushrooms, 1/2 c. wine, 2 c. shredded mozzarella cheese, 1/2 c. grated Romano cheese, 1 1/2 c. uncooked penne pasta.

Directions:

Saute chicken pieces, onions and seasonings in large saucepan in 1 T. oil. When chicken is brown stir in tomatoes, paste, broth and wine, mixed vegetables and mushrooms. Bring to a boil. Simmer for 15 minutes.

While mixture is simmering cook pasta. When pasta is done, drain and add to mixture. Spoon half of the mixture into a greased baking dish. Sprinkle with half of the two cheeses. Add the remaining mixture and sprinkle with the rest of the cheeses.

Cover the baking dish and bake in 350-degree oven for a half hour. Remove the cover and bake an additional 15 minutes. (Recipe serves up to 8 people.)

Then when you hear it thunder, don’t run under a tree. Just set the table and fill the wine glasses.

There will be penne from heaven for you and me!

Surf’n Beach Scene Magazine

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Filipino Coffee to Flip For!

Teofilo Coffee Company

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel 

When SurfWriter Girls Sunny and Patti heard about a new Filipino coffee house in Los Alamitos we had to try it. Sunny likes to brew coffee in a French press coffee maker and experiment with different types of beans. Plus her parents were both born in the Philippines.

Opening the door of the Teofilo Coffee Company we immediately smelled the fresh roasted beans and were pleased to see how bright and inviting the coffee house is. Smiling from behind the counter, Peter Villafane was waiting to take our order and describe the beans and coffee choices, offering us a sample of the day’s blend.

The coffee was smooth and mild. It’s roasted in-house in a hot air roaster that reduces acidity, with beans sourced from the Philippines. When Patti said it was so good she didn’t even need milk, Peter laughed and pointed to the large sign by the door that says: “Now I can drink black coffee.”

In addition to getting our java jolt for the day, we checked out the selection of beans, including Phantom Magician and The Observer, and bought a bag of coffee beans for later.

Something else caught our eye, too – large, purple-colored chocolate cookies that looked like a treat Barney, the purple dinosaur, would go for. Made out of ube, a purple yam that’s popular in the Philippines, the cookies were delicious.

SurfWriter Girls learned that they’ve been growing coffee beans in the Philippines since the mid-1700s when the Spanish explorers introduced coffee to the islands. Now that we’ve tried it, we say it’s definitely something to flip for: “Bring on the cafe ole!”

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Celebration Time is Sangria Time!

A New Year’s Taste of Spain and Portugal

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
New Year’s celebrations are the perfect time to make an iced pitcher of Sangria, the popular red wine fruit punch of Spain and Portugal. Light, delicious and refreshing, Sangria turns anytime into partytime.
Using red wine, just add a mix of any chopped fruit – oranges, strawberries, peaches, apples, pears, pineapple. Some recipes also add sparkling water or brandy. One of the beauties of Sangria is that there are so many different ways to make it.
A welcome refreshment throughout Spain and Portugal, you’ll find Sangria in all the local bars and restaurants. Luckily you can make Sangria at home, too, whenever you’re in a party mood.
To channel that Latin vibe, whether you’re having appetizers or a meal, just stir up a batch and get ready to have a fiesta.

Happy New Year!

Greg, Patti and Sunny

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Bouquet Garni Spices Things Up!

European Cooking Trick Makes Holidays Merrier

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Have you ever bit into a hot chili pepper when you didn’t intend to? Or been surprised by a mouthful of unexpected cinnamon? That’s what happens when seasonings and spices don’t get properly mixed during cooking. And it can really spoil your enjoyment of a dish.

Fortunately, SurfWriter Girls Sunny and Patti have the solution to this problem – just in time for the holidays. It’s one that will turn your culinary creations into cooking masterpieces.

It’s a bouquet garni. A small, cooking bag, or sachet, made of muslin that holds the herbs or spices during cooking and can be removed afterward.

Available at grocery and cooking stores or online, you can get bouquet garni bags in varying sizes in packs from four to a hundred and keep on hand for making soups, stews, sauces, and beverages.

If you don’t have a sachet available, SurfWriter Girl Patti’s husband Greg Kishel has a substitute that comes in handy. An empty teabag. When he’s making spiced, hot apple cider he puts the whole cloves in the tea bag to keep them separate from the cider.

By separating the spices this way, the only taste surprises your guests will get are how delicious the food is.

And your family and guests will be thankful that you did.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Enter the Dragon Fruit

Asian and Latin Sweet Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girl Sunny was given a dragon fruit by a friend she and Patti were excited to try it.

We knew that the exotic-looking fruit with a delicate sweet taste is popular in Southeast Asia and Latin America where much of the fruit is grown.

High in vitamin C and antioxidants, it’s often said to be a superfood.

The most common way to eat dragon fruit is raw. Just slice it in half and eat the flesh with a spoon. That’s what SurfWriter Girls did.

Yum! Smooth and creamy, like eating gelato.

If you want to save the other half, cover it in wrap and store in the fridge. It will taste even sweeter the next day.

You can also add dragon fruit to salads and smoothies. Or next time you’re barbecuing, put it on the grill.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Romanian Meatball Soup

An Encore Performance Dish

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Sunny knows the perfect soup to make on a fall day – Romanian Meatball Soup with Vegetables, a recipe she got from a member of the Romanian Ballet Company, who made the soup for her.

It’s a popular dish at the Romanian beach resorts on the Black Sea, especially during the fall and holiday season.

Romanian Meatball Soup with Vegetables

Ingredients:

Meatballs:

1 lb. ground beef or turkey, 1/8 cup of uncooked rice, 1 T. chopped parsley, 1 T. minced onions, 2 garlic cloves minced, salt and pepper to taste.

Soup:

1 T. vegetable or olive oil, 1 chopped onion, 3 cloves of garlic, 32 oz. broth beef or chicken, 3 cups of water, 1/4 cup of red or white wine, 1/2 t. Italian seasoning, 1/2 t. Herbs de Provence, 1 t. fresh parsley or 1/2 t. dried parsley, 2 bay leaves, 1/2 t. sage, salt and pepper to taste, 3 cups fresh or frozen mixed veggies, 1T. of lemon juice.

Directions:

Combine the meatball ingredients, making each meatball about the size of a teaspoon. Then set aside.

Prepare the soup by sautéing the onions in oil in the soup pot. When the onions are transparent, stir in the minced garlic. Add the broth, water, wine and seasonings and bring the soup to a boil. Then add the uncooked meatballs into the boiling broth. Bring everything to a boil again and then simmer for 1/2 hour.

After that, add the mixed vegetables and continue simmering, stirring occasionally, until the meatballs are cooked thoroughly and the rice is soft. At the very end of cooking stir in the lemon juice.

Serve with warm sourdough bread. And to really be en pointe, add a glass of wine.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Couscous Has Mediterranean Flavor

From the Casbah to Your Kitchen!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls wanted to make a dish with a Mediterranean flavor we decided to make something we had never tried before – couscous – a traditional North African dish made of couscous crushed durum wheat or barley.

We soon discovered that there are many ways to make couscous and were surprised at how quick it was to put everything together.

Experimenting with the different Middle Eastern flavors, Patti was reminded of the trip she and her husband Greg took to Tangier, Morocco, on the Strait of Gibraltar.

Everything was so colorful and vibrant – from the handmade rugs to the tiled buildings with the geometric patterns, keyhole arches and pointed minarets.

From the top of Gibraltar’s famous rock peak, you can see across the strait to Morocco and encounter Gibraltar’s well-known Barbary Apes – friendly monkeys that like to meet the tourists. They say that as long as the apes are on Gibraltar the territory will remain under British rule. Otherwise, it would revert to Spain. As you can imagine, the apes are well taken care of.

For a taste of the Mediterranean, try this simple and flavorful recipe.

Mediterranean Chicken and Vegetable Couscous

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into pieces, 16 oz. frozen mixed vegetables, 1 pkg. couscous mix with seasoning, ½ c. raisins, 1 ¼ c. water, 1 Tbsp. butter or margarine.

Directions:

In a large skillet heat butter on medium-high heat. Add chicken and cook for 3-5 minutes until no longer pink. Add water, vegetables and seasoning packet and bring to a boil. Then stir in the raisins and couscous and remove from the heat. Cover the pan and let stand for about 5 minutes. Then fluff mixture with a fork.

To give the dish even more Moroccan flavor, substitute curry (to taste) for the herbs and spices. When the dish is ready, serve with falafel or flatbread and you will feel like you are dining in the casbah.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Salmon on the Menu

A Taste of the Pacific Northwest

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls Sunny and Patti both have ties to the Pacific Northwest so when Sunny’s friend from childhood, Cyn Mejia-Giudici, who lives in Seattle, sent us some SeaBear smoked Coho Salmon we were excited.

We couldn’t wait to come up with a recipe to showcase this fish that is abundant in the coastal waters from Canada to Oregon.

Patti was particularly excited about the salmon because her stepfather Henry Smith, who lived on Canada’s Vancouver Island, invented the Henry Smith Special Spoons – the first plastic fishing lures used to catch salmon.

Turning his idea for the bright, colorful lures into a successful business, Smith, a former logger, was renowned in fishing circles and got letters from countless people telling him about all the fish they had caught using his lures.

After giving it some thought, the dish we decided to make is one you can have for breakfast, lunch or dinner. With just a few ingredients and a short cooking time, it’s a Dutch Baby, or German pancake. Light and airy, it’s similar to a large popover or Yorkshire pudding.

Dutch Baby Pancake Topped with Smoked Salmon

Ingredients:

1/2 cup milk, 1/2 cup flour, 3 eggs, 1 Tbsp. butter or margarine, 1/2 tsp. salt, 1 Tbsp. dill, 1 Tbsp. parsley, 1 tsp. lemon zest, 4-6 oz. smoked salmon, 1/2 cup sour cream, 2 Tbsp. red onion, thinly sliced.

Directions:

Blend milk, flour, eggs, butter, salt, dill, parsley and lemon zest in a blender for 30 – 40 seconds, until smooth. Stir with a spoon and pulse one more time. Then pour mixture into a greased oven safe pan, cast iron skillet or baking dish and bake in a preheated oven at 425 degrees for 15 minutes. When done top the pancake with the smoked salmon, sour cream and onion slices, cut into wedges and serve. This dish makes enough for 4 – 6 persons.

This sumptuous pancake is sure to reel in everyone to the table. And they will be glad that you babied them.

 Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Sauce Up Your Life!

Sea of Fish Sauces To Choose

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Fish sauces have been adding flavor to foods around the world since they began being transported and traded along the Silk Trade route between Italy and Asia a thousand years ago.

A staple of Southeast-Asian cuisine, fish sauce can be used in everything from soups, salads and entrees to even desserts and cocktails. To add this savory taste of ocean freshness to your favorite dishes, all you need is a little ingenuity and the right ingredients.

SurfWriter Girls Sunny and Patti just recently started exploring the multitude of taste options offered by these amazing sauces when Patti’s sister Eileen Ferris recommended this book she found, The Fish Sauce Cookbook.

The cookbook not only has the inside scoop on an international array of fish sauce brands, but shows you how to make your own homemade fish sauces and prepare beautiful dishes to showcase them.

Thai seafood chowder. Vietnamese meatballs. Kimchi stew. Marinated grilled short rib. Rice-seared red trout. Coconut Buddha’s hand sundae. Or this Hanoi High Five cocktail.

The culinary options are endless with a sea of sauces waiting for you to discover.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Broccoli-Cauliflower Chicken Casserole

Packs Perfect Punch of Protein and Fiber

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

To gear up for the new year, SurfWriter Girls found a Broccoli-Cauliflower Chicken Casserole that packs the perfect punch of protein and fiber and vitamins and minerals.

Broccoli and Cauliflower are both considered “superfoods” because they are low in calories and loaded with nutrients and antioxidants. Broccoli, which is high in iron, potassium and calcium, has lots of vitamin B. Cauliflower has the same plus vitamin C.

Easy to make, we used frozen broccoli and cauliflower to cut down on the prep time. Then, when everything was ready to cook, we just let the slow cooker do the work.

Broccoli-Cauliflower Chicken Casserole

Ingredients:

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1″ pieces, 16 oz. cauliflower florets (frozen),16 oz. broccoli florets (frozen), 8 oz. sliced fresh mushrooms,1 large onion chopped, 2 medium carrots chopped, 1c. chicken broth, 4 oz. softened cream cheese, 2 T. olive oil, 2 tsp. sage, salt and pepper, 1 c. shredded cheddar cheese.

Directions:

Combine chicken and vegetables in a 6-qt slow cooker. Whisk broth, the cream cheese, oil and spices together and pour over the mixture. Sprinkle with cheese and cook on low while covered for 4 – 5 hours until chicken is tender.

Serve with rice. Hearty and delicious, this chicken and veggie dish serves 8 – 10.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Pancit Holiday Memories

A Taste of Home

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In memory of SurfWriter Girl Sunny’s mom Patricia Alorro Magdaug SurfWriter Girls made pancit together. This classic Filipino dish is a holiday celebration taste of home for Sunny and a delicious treat for anyone who sits around the table to enjoy it.

Made with chicken (or other sliced meat), vegetables and pancit Canton noodles, pancit is cooked in a large wok with the ingredients all layered in together, simmering on top of the stove and filling the kitchen with wonderful aromas.

The cooking time is relatively fast, but the dicing and slicing takes time so you might want to prepare some of the ingredients the day before and have them ready.

Sunny’s Pancit Canton

Ingredients:

4T oil, 1 sliced onion, 4T minced garlic, 2lbs. chicken thighs or breasts sliced, 2 medium-size carrots peeled and sliced, 2 C  snow peas (ends removed), 4 C thinly sliced cabbage, 16 oz. mushrooms sliced, 3-4 C chicken broth, 8-16 oz. canton noodles, 4-5 T. soy sauce.

Directions:

Heat oil in wok (or large pan) and sauté onions 2-3 minutes. Add garlic and chicken. Sauté until chicken is brown. Add carrots, snow peas, cabbage, and mushrooms, stirring over high heat, mixing well. Pour in chicken broth and simmer over medium heat 2 minutes. Add noodles and soy sauce. Simmer until almost all liquid is absorbed and the noodles are tender.

The pancit noodles look like a big bird’s nest when you put them into the wok, but they quickly cook down and blend in with the chicken and vegetables mixture.

Note: You can find pancit noodles at a grocery store that carries Asian specialties. Or do what we did, and order the noodles online.

When the dish is ready, plate it and garnish with sliced hard-boiled eggs. Serve with steamed rice on the side

A popular Filipino party food, Sunny remembers “my mom taking pancit to celebrations with family and friends.”  It’s sure to put you in a festive mood during the holidays… even if the party is just your immediate household.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Mushroom Soup has Fall Flavor

Catch the Cremini Craze!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls were inspired to make homemade mushroom soup for the first time after Patti got a big carton of beautiful Cremini mushrooms. “They looked so big and luscious, we went crazy over them and just had to make mushroom soup,” says Patti.

The peak season for harvesting Cremini mushrooms is in the fall and winter when the weather is cool and damp. So, you should be able to find these flavorful mushrooms at the grocery store now. Creminis are worth looking for because they have a nutty taste and twice the flavor of white mushrooms.

Cremini Craze Soup Recipe

Cut 6 – 8 green onions into 1/4-inch pieces. Place in an oiled pan with 2 cloves of minced garlic, coarse salt, and pepper (to taste) over medium heat. Add 3 – 4 cups sliced Cremini mushrooms and cook until the mushrooms are tender. Add 20 oz. chicken broth and 1 can (12oz) evaporated milk and stir together.

Simmer on low heat for 10 minutes. Then puree the mixture with a hand mixer and ladle into bowls.

SurfWriter Girls added some white wine to the soup during the cooking process and additional sauteed sliced mushrooms to the soup after pureeing. Top the bowls with extra pieces of green onions and serve with bread or rolls.

This definitely will put an abundance of flavor into your fall.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Smoothies are Soothies

Mixing It Up for A Hundred Years

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking to beat the heat or have a treat, nothing fills the bill like a cool and frothy smoothie.

SurfWriter Girl Sunny loves to make smoothies that nurture and refresh us – from classic strawberry and banana drinks to healthy blends and exotic tropical concoctions.

The invention of the electric blender in the 1920s made smoothies a popular sensation. And with the growth of home refrigerators and freezers, there was no stopping this drink that lets you be as creative as you want. Just mix it up!

A hundred years later smoothies are still going strong. Peach-Mango, Blueberry-Banana, Cherry-Vanilla, Cucumber-Lime. Avocado, Lemon-Berry, Green Tea, Matcha.

The only limit is your own imagination.

For an energy charge or chilling out with friends,

the smoothie is the purrfect soothie.

Surf’n Beach Scene Magazine

SurfWriter Girls

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Roasted Vegetables Add Color!

Summer’s Simple Pleasure

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Roasted vegetables are a great addition to any meal – or can be a meal in themselves.

Vibrant, colorful and delicious, roasted vegetables are quick and easy to make. And summer vegetables – like zucchini, summer squash and bell peppers – only take 15-20 minutes in the oven.

Sunny used zucchinis, green and red bell peppers, and grape tomatoes. “Just cut up the vegetables into bite-size pieces and lay them on a baking pan lined with parchment paper. Drizzle cooking oil on top of the veggies to cover them. Season with salt and pepper and any other seasoning you like. For a change of pace, I added a few drops of Outerbridge’s sherry peppers sauce, which comes from Bermuda,” says Sunny.

“For the best results, make sure the veggies aren’t crowded too close together on the pan or they will steam, rather than roast. Then bake in the oven at 425 degrees for 15-20 minutes.”

When the veggies are done, serve and enjoy! Even the pickiest eaters will like this simple pleasure of summer.

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Summertime is Sangria Time!

A Taste of Spain and Portugal

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
Summer is the perfect time to make an iced pitcher of Sangria, the popular red wine fruit punch of Spain and Portugal. Light, delicious and refreshing, Sangria turns anytime into partytime.
Using red wine, just add a mix of any chopped fruit – oranges, strawberries, peaches, apples, pears, pineapple. Some recipes also add sparkling water or brandy. One of the beauties of Sangria is that there are so many different ways to make it.
A welcome refreshment throughout Spain and Portugal, you’ll find Sangria in all the local bars and restaurants.
To channel that Latin vibe, whether you’re having appetizers or a meal, just stir up a batch and get ready to have a fiesta.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

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Jazzy Scrambled Eggs

Eggsactly What You’re Looking For

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for something easy to make with the things you have on hand? SurfWriter Girls Sunny and Patti have eggsactly what you’re looking for. An egg scramble.

Inspired by what Julia Child did with a French omelet, we decided to see what we could do to jazz up a scrambled egg.

The egg has been called “nature’s perfect food” and we agree. Using an egg, you can always come up with something good to eat – for breakfast, lunch and dinner. All you need is a little ingenuity and a frying pan.

Just whip some eggs, milk and seasonings together and scramble with whatever ingredients you have on hand – spinach, asparagus, assorted vegetables, cheese, sausage – anything you like.

Serve with a bagel, fruit, hash browns, or other side dish, and you have a colorful and nutritious meal big enough for one or your whole household.

So, what are you waiting for? Get ready to jazz things up!

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At Home Cooking with Julia Child

French Omelet Tour de Force

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With everyone at home and looking for ways to pass the time, SurfWriter Girls Sunny Magdaug and Patti Kishel have been watching TV episodes of The French Chef with Julia Child.  

The show, which first aired on PBS in the 1960s, brought French cooking to America. Julia Child made French cooking look easy and accessible to all from her TV show kitchen, showing people how to do elegant cooking at home and still have time to spend with guests.

The wife of an American diplomat living in Paris, Child was one of the first women to study at the famed Cordon Bleu cooking school. Combining extraordinary cooking skills with a down-to-earth style, through her TV shows and cook books she entertained and didn’t intimidate her audience.

Child showed that even an omelet could be the epitome of elegance and simple sophistication when cooked the French way.

It begins with lightly whisking two or three eggs in a bowl and adding salt, pepper, or herbs to taste. Then you pour the mixture into a skillet with hot butter “just as it’s starting to foam” and shake the pan and stir the eggs briefly with a fork until they start to coagulate.

Then, instead of folding the omelet on itself, she pushes it to the side of the pan and rolls it perfectly off the skillet to the plate – a French cooking technique she shows over and over again, demonstrating how easy it is. This “makes it soft and creamy on the inside and not hard and rubbery,” says Child.

Child also shows how she adds fillings – such as ham, cheese, or herbs – on top of the omelet after making a slice down the length of it. The filing can be anything that you can imagine would taste good.

Seeing Child’s demonstration, inspired SurfWriter Girls to make our own French omelet using her techniques.

Sunny layered feta cheese, shredded cooked chicken, peas with cubed carrots and topped it off with cheddar cheese.

SurfWriter Girls thought it was light and heavenly – a taste of France!

Bon Appetit!

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Maple Dijon Chicken

Seasonal Syrup Adds Taste!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

It’s maple syrup season! The traditional time for tapping maple syrup is from February to mid-April – when the sap flows from the trees.

Produced in all the New England states and Eastern Canada, maple syrup isn’t just for pancakes. It can be used to make this delicious chicken recipe that SurfWriter Girls came up with for you.

Maple Dijon Chicken

Ingredients:

2 lbs. boneless, skinless chicken thighs chopped into bite-sizes pieces,1/3 c. maple syrup, 3/4 c. Dijon mustard, 1 c. onion diced, 3 garlic cloves minced, 1 tsp, dried thyme, 1 tsp. crushed dried rosemary, salt and pepper to taste.

Directions:

Heat 2 T. oil in a large skillet. Saute chicken with onion, garlic and seasonings for 10 minutes until brown. Then stir in maple syrup and mustard. Cook and stir an additional 5 – 7 minutes until sauce is caramelized and chicken is no longer pink.

Serve with rice or risotto.

This North American classic dish will warm up your cold evenings.

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Put Pinto Beans Into the Picture

For a Healthy New Year

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If one of your New Year’s resolutions is to eat healthy, then Pinto Beans – those pink beans with the artistic Jackson Pollock spots – are just what the doctor ordered!

When SurfWriter Girl Sunny Magdaug got some pinto beans from a neighbor she decided to make something new and came up with this healthy dish that includes rice, mixed vegetables, and ground turkey.

“I hadn’t cooked with pinto beans before and was surprised to learn how healthy they are,” says Sunny. “They’re loaded with fiber – a cup has 15 grams – which helps to lower cholesterol and protect your heart. Add in copper and iron for energy, and you’re all set.”

Sunny came up with this easy recipe. The fun thing about it is that you can improvise and include whatever you have on hand.

Pinto Beans Improv 

Ingredients:

2 C pinto beans, 2/3 C cooked rice, 1 lb. ground turkey, 2 C chicken broth, 1 med. onion diced, chopped vegetables (such as broccoli, cauliflower, carrots), 1 28 oz. can whole plum tomatoes, 1 can corn, salt, pepper and garlic.

Directions:

Boil pinto beans in water for two minutes. Let beans sit for two hours (This can be done the day before if you want.) and then drain them. Saute onions and garlic in 2 tbsp. oil. Add ground turkey and brown. Then add plum tomatoes and chicken broth, followed by beans and rice and other vegetables. Season to taste.

Then relax and enjoy this latest recipe from SurfWriter Girls Kitchen!

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Marvelous Mashed Potatoes

Comforting at Holidays – Or Anytime!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking for the perfect comfort food or holiday side dish, mashed potatoes is the one. SurfWriter Girl Sunny has turned this dinner classic into a tour de force that’s rich and delicious.

One of the secrets to her recipe is that, like famed cookbook author Julia Child, Sunny doesn’t skimp on the butter. “I use a whole stick of salted butter,” says Sunny, making no excuses. “With mashed potatoes it’s a time to indulge.”

Sometimes Sunny kicks her potatoes up a notch by adding sour cream instead of milk.

Another tip for perfect mashed potatoes comes from SurfWriter Girl Patti’s husband Greg: “When you slice the potatoes, slice them thin so that they cook faster.”

To make your own Marvelous Mashed Potatoes, here’s Sunny’s recipe.

Marvelous Mashed Potatoes Recipe

Ingredients:

4 medium potatoes peeled and sliced, 1/3 c. milk (or 1/3 c. sour cream), 1 stick butter, 2 tsps. salt, 1/2 tsp. powdered garlic, pepper to taste, 1/2 tsp. parsley flakes.

Directions:

Boil potatoes with salt in pot of water. When potatoes are soft remove from heat and drain most of the water, leaving some in the bottom of the pot. Mash the potatoes with a potato masher, then add other ingredients and whip with a spoon.

Serve the potatoes with your main dish. Then sit back and wait for the compliments.

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Herbes de Provence

The Iconic Spice of France

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it comes to cooking, SurfWriter Girl Sunny is always searching for that special recipe or ingredient that will turn an everyday meal into something gourmet.

Looking to France for inspiration, she found a magical mix of herbs that’s perfect for jazzing up fish, meat and vegetables – herbes de Provence.

Originating in Southeast France near the glamorous Cote d’Azur coast and Swiss Alps, herbes de Provence is from the Provençal region known for its high-quality rosé wines and fragrant lavender flowers used in perfumes and sachets.

Though mixtures can vary, the traditional blend is made up of savory, thyme, marjoram, rosemary, oregano, and lavender.

Just the thing to add to fall stews and soups, you can find herbes de Provence at grocery and gourmet stores.

 

Or make your own blend with herbs from your garden…and you will feel like you’re in Provence.

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Strawberry Bread

Perfect for Sharing

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the prices of strawberries so low now SurfWriter Girls couldn’t resist making this recipe for strawberry bread that Patti had filed away.

Quick and easy to make, we divided up the work with Sunny sifting the flour and beating the egg whites and Patti blending the ingredients.

Strawberry Bread Recipe

Ingredients:

1 c. fresh strawberries, crushed, 1/2 c. butter or margarine, 1 c. sugar, 1/2 tsp almond extract, 2 eggs, separated, 2 c. flour, 1 tsp baking powder, 1 tsp soda, 1 tsp salt.

Directions:

Cream butter, sugar, almond extract and egg yolks in mixing bowl. In separate bowl sift together flour, baking powder, baking soda and salt. Add flour mixture and crushed strawberries to the creamed ingredients. Beat the egg whites until stiff and fold into the mixture. Pour mixture into a 9×5 greased loaf pan and bake at 350 degrees for 50 – 55 minutes.   

Done in less than an hour, this strawberry bread is fun to make with a friend and delicious to share.

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Louisiana Fruit Cobbler

A Summer Southern Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summertime, when the living is easy, is the perfect time for an easy-to-make fruit cobbler.

This Louisiana Fish Fry Fruit Cobbler Mix that SurfWriter Girls found gives you a delicious homemade cobbler without having to spend a lot of time in the kitchen.

When the temperature is sizzling, it’s a summer short-cut that really delivers!  Make it with apples or peaches, like we did. Or other kinds of fruit, either fresh or canned.

Louisiana Fruit Cobbler Recipe

Cooking directions:

Preheat oven to 375 degrees F. Melt 4 tbsp butter or margarine in a saucepan. Pour into 9″ x 9″ baking dish.

Combine cobbler mix with 2/3 c. milk and stir until smooth. Pour into baking dish, then top with 15 oz. can of fruit (including juice). If using fresh fruit, increase milk to 3/4 c.

Bake 40-45 minutes or until golden brown.

Serve warm, topped with a scoop of vanilla ice cream and whipped cream.

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Olive Oil & Maple Quick Bread

A Vegan Summer Delight!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the active summer season here, SurfWriter Girls wanted to find a healthy quick bread recipe to keep us going.

Shape magazine had just what we were looking for – this Vegan Olive Oil and Maple Quick Bread recipe by Genevieve Ko.

It’s perfect for breakfast or an energizing snack. Light and delicious, you don’t have to be vegan to enjoy it.

Vegan Olive Oil & Maple Quick Bread Recipe

Ingredients

1/2 cup extra virgin olive oil, 2 cups white whole wheat flour, 2 tsps baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup pure maple syrup, 1 cup fresh orange juice, 1 Tsp cider vinegar.

Directions

Preheat oven to 350 degrees and lightly coat sides and bottom of a 9 x 5-inch loaf pan with oil and flour. Whisk flour, baking powder, baking soda and salt in a large bowl. In a medium bowl blend olive oil, maple syrup, orange juice and vinegar. Make a well in the dry ingredients and pour wet ingredients into it. Whisk the dry and wet ingredients together until smooth. Then pour into baking pan. Bake 45 to 50 minutes. When done let cool in pan.

You can eat it plain or with jam or honey. Either way, it lets you have your cake and diet, too!

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Macaroni Cheeseburger

An All-American Classic

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

This Macaroni Cheeseburger recipe that Sunny came up with is an all-American classic, combining those favorites mac and cheese and a cheeseburger into one delicious dish. You can serve it on Memorial Day Weekend, the 4th of July and all summer long.

Quick and easy to make, it’s one of Patti’s husband Greg’s favorite meals.

Macaroni and Cheeseburger Recipe

Ingredients:

2 Tbsp. olive oil, 1 cup chopped onions,1 lb. lean ground beef’, 24 oz. pasta sauce or spaghetti sauce, 1 cup water, 8 oz. sliced mushrooms,1 cup elbow macaroni, 1 cup shredded cheddar cheese.

Directions:

In a large skillet on medium-high heat combine olive oil, onions and ground beef. Cook until meat is done. Add the sauce and water with mushrooms and simmer covered for 5 minutes. Add the macaroni and bring liquids to a boil. Then cover and simmer an additional 10 minutes, stirring occasionally, until macaroni is cooked. Then mix in the cheese.

Whether you serve this as the star attraction or a side dish, it’s sure to have everyone asking for more.

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Good Strawberries! Good Friends!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

 

Our friend Barbara Ramsey knocked on the door with a delicious spring surprise.

A plate of fresh strawberries dipped in chocolate!

 

Large and lush, the bright red strawberries were picked that same day at nearby Tanaka Farms in Irvine.

“Eat them tonight,” Barbara said, “while they’re still juicy and fresh.”

Without needing to be told twice, we enjoyed every bite, savoring the sweetness of the berries and the joys of friendship.

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Penne From Heaven

Chicken Penne Casserole

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Want to put some flavor into your life? Then try this Chicken Penne Casserole. The spices blend into a taste that’s simply heavenly.

SurfWriter Girl Sunny loves this dish. “It’s one of my favorites – a complete meal with an Italian flair.”

Ingredients:

1 1/2 lbs. skinless, boneless chicken thighs cut into 1-inch pieces, 1/2 c. diced onion, 1 tsp. each dried basil, oregano and parsley flakes,1/2 tsp. herbes de Provence, salt and pepper to taste, 2 garlic cloves minced.

1 can diced tomatoes (14 1/2 oz.), 1 can tomato paste (6 oz.), 3/4 c. chicken broth, 6 oz. mixed frozen vegetables, 8 oz. sliced mushrooms, 1/2 c. wine, 2 c. shredded mozzarella cheese, 1/2 c. grated Romano cheese, 1 1/2 c. uncooked penne pasta.

Directions:

Saute chicken pieces, onions and seasonings in large saucepan in 1 T. oil. When chicken is brown stir in tomatoes, paste, broth and wine, mixed vegetables and mushrooms. Bring to a boil. Simmer for 15 minutes.

While mixture is simmering cook pasta. When pasta is done, drain and add to mixture. Spoon half of the mixture into a greased baking dish. Sprinkle with half of the two cheeses. Add the remaining mixture and sprinkle with the rest of the cheeses.

Cover the baking dish and bake in 350-degree oven for a half hour. Remove the cover and bake an additional 15 minutes. (Recipe serves up to 8 people.)

Then when you hear it thunder, don’t run under a tree. Just set the table and fill the wine glasses.

There will be penne from heaven for you and me!

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Valentine’s Day Labor of Love

Bread Pudding Warms the Heart

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Amid all the flowers, candy and gifts for Valentine’s Day, making this special treat is sure to put your Valentine in the mood for romance – Bread Pudding.  Sweet and delicious, it’s a comfort food and labor of love that says how much you care.

 

 

SurfWriter Girl Sunny Magdaug made this for Patti and Greg because she knows it’s one of Patti’s favorite desserts.

 

Sunny’s Bread Pudding

Preheat oven to 350 degrees. Put 6 raisin bread slices broken up into pieces in an 8″x8″ baking pan. Melt two T. butter and pour it on top of the bread pieces.

In a medium-size bowl combine: 4 eggs beaten, 2 c. milk, 3/4 c. sugar, 1 tsp. vanilla, 1 tsp. cinnamon. Blend ingredients with an electric beater and pour mixture over bread pieces. Lightly push down bread pieces in the mixture in the pan.

Bake for 45 minutes or until top springs back.

Garnish with whipped cream for a romantic dessert! Serve with sparkling Champagne or gourmet latte.

 

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Sunny’s Rainy Day Pot Roast

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

On cold, rainy days nothing warms you up better than a homemade pot roast and crunchy, hot sourdough bread.

When the weather report said four straight days of rain ahead – in sunny SoCal, no less! – SurfWriter Girl Sunny Magdaug was ready with this delicious pot roast dish that is large enough to feed the whole family (6 to 8 people) or a roomful of your surfing buddies.

Sunny’s Rainy Day Pot Roast

Ingredients:

3 to 4 lbs. Meat (chuck, brisket or round steak), 5 to 6 new potatoes cut into quarters, 3 to 5 onions sliced, 1 lb. baby carrots, 8 oz. sliced mushrooms, 1 can (14 1/2 oz.) beef broth, 1/4 c. red wine (optional), 3 tsps. each salt, pepper and garlic powder (divided in half), 1 tsp. paprika (divided). (Adjust seasonings to taste.)

Directions:

Brown the meat on both sides in 1 T. vegetable oil. Place in crock pot and season with one half of divided spices. Put potatoes and onions in separate bowl and season with remaining spices. Add these to meat along with carrots and mushrooms. Pour in broth and wine. Cover pot and cook on high for 4 to 5 hours or until beef is tender.

After you’ve done the initial prep work, just let the clock do the rest as the meat and vegetables cook.

Then, when the rains start, stack the wet umbrellas and surfboards by the door, get comfy by the fireplace or in front of the TV, and enjoy some rainy-day comfort food.

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Fine Dining – Surfer Style

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

During the holidays everyone has their thoughts not just on family, but on food. For surfers food is definitely a key part of life – the exclamation mark on days spent catching waves.

Just ask Jim Kempton, author of First We Surf, Then We Eat, a compilation of his favorite surf spots and recipes – 90 in all – gleaned from a lifetime of chasing waves around the world. With easy-to-follow recipes and beautiful photos, the book walks you through the steps of making dishes ranging from Korean Short Ribs to Moroccan Grilled Lamb.

Kempton, a former editor at Surfer Magazine and the president of the California Surf Museum in Oceanside, loves good food almost as much as surfing. And he’s been lucky enough to enjoy both, traveling from Mexico to South America, Europe, Asia, and points beyond.

Whatever the surfing conditions, one thing was sure – at the end of the day there would be something good to eat. Kempton and his surfing buddies either cooked up something themselves or would find a spot where they could get a taste of the local flavors.

So, along with turkey and all the trimmings, get ready to settle back and enjoy this ode to fine dining – surfer style!

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What’s Up, Doc?

Garlic Parmesan Roasted Carrots

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Do you ever end up with too many vegetables in the fridge and don’t know what to do with them?

When SurfWriter Girl Sunny Magdaug saw all the carrots she had in the fridge and didn’t want them to go bad she decided to make them into this quick and easy Garlic Parmesan Roasted Carrots dish.

Garlic Parmesan Roasted Carrots

Ingredients:

16 oz peeled carrots, 1/4 C olive oil, 2 cloves minced garlic, 3 T. grated Parmesan cheese, 1 T. parsley flakes.

Directions:

Mix garlic and olive oil together, Then coat carrots with the mixture and arrange on a baking sheet covered with parchment paper. Bake at 400 degrees for 15 minutes. Sprinkle with Parmesan cheese and bake another 10 minutes. Top with parsley and serve hot.

This carrot dish is great as a side dish or appetizer. For an easy lunch – “and a change of pace from sandwiches” – Sunny paired it with pasta shells in creamy cheese sauce.

Who knows what you can come up with?

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Blueberry Pancakes – Born in the USA!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Blueberries are one of the world’s most popular fruits – second only to strawberries! And they’re one of the healthiest with high levels of antioxidants that help combat damage to cell structures and DNA.

One of the few fruits native to North America, blueberries can be cultivated year-round or picked from wild bushes.

SurfWriter Girl Patti’s husband Greg Kishel knows this firsthand because he used to gather huckleberries (part of the blueberry family) when he was growing up in Northeast Pennsylvania

Greg and his parents and brother Joe had a favorite spot in the Poconos Mountains near Bear Creek off SR 115 where the best berries grew. “My dad gave each of us a can that we attached to our waists, so our hands were free, and we filled the cans with berries,” Greg remembers.

Blueberries are delicious by themselves or as an ingredient in your favorite foods. Greg uses them to make blueberry pancakes.

So, for everyone who told us how much you liked Greg’s corn pancakes recipe, here’s another pancake recipe for you.

Greg’s Blueberry Pancakes Recipe

Ingredients:

1 C. flour, 3/4 C. blueberries, 3/4 C. milk, 1 egg, 1 tsp. cooking oil, 1/4 tsp.baking powder, a couple drops of vanilla, a dash of salt.

Directions:

Combine ingredients in blender. Blend until mixture is thin enough to pour easily. Pour mixture into hot skillet to make pancakes.

Garnish pancakes with additional blueberries and powdered sugar.

Whether you gather your blueberries out in the wild or the grocery store, everyone will hound you for more of these All-American pancakes.

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Enjoy this Summer Sidekick

Coleslaw Goes with Everything!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

What’s the perfect side dish to serve at summer barbecues and picnics? Coleslaw – the ideal sidekick to buddy up with everything from hamburgers and hot dogs to fried chicken and steak.

 

Everyone liked SurfWriter Girls Sunny Magdaug and Patti Kishel’s Ground Beef and Cabbage recipe so much that we roped in this coleslaw recipe to share with you courtesy of Patti’s husband Greg.

 

Greg’s Coleslaw Recipe

Ingredients:

6 C. shredded cabbage, 1 – 2 C. shredded carrots, 3/4 C. mayonnaise, 2 T. sugar, 1 1/2 T. lemon juice, 1 T. vinegar, salt and pepper to taste.

Directions:

Shred cabbage and carrots and combine in bowl. Add remaining ingredients and blend. Cool in refrigerator.

Quick and simple to make, this coleslaw will be ready for your summer roundups in minutes.

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Summertime is Strength-Building Time!

Put Cabbage on Your Training Table

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summer activities – from surfing and paddleboarding to skateboarding and biking – all take strength. For a super food that builds super strength, the cabbage is king!

SurfWriter Girls Sunny Magdaug and Patti Kishel learned that cabbage is low in calories, fat, and cholesterol and rich in vitamin K, which promotes bone strength. Plus it has anti-inflammatory properties and is loaded with vitamin C, which stimulates collagen production and can help boost the immune system.

You’ll love how versatile cabbage is. You can use it in a main dish or appetizer, in a soup or salad. Hot or cold, baked, sauteed, stuffed or shredded, cabbage is up to the task.

This recipe for Ground Beef and Cabbage, which only needs a few ingredients, is quick and easy to make and can feed your whole tribe.

Ingredients:

1 lb. ground beef, 1 head of cabbage, 1  can (14 1/2 oz.) diced tomatoes and juice (or use 3 fresh tomatoes), 1 can (6 oz.) tomato paste, 1 sliced onion, 1 T. Italian seasoning mix, salt and pepper to taste. (Note: SurfWriter Girls added 1 T. herbes de Provence and used red onions to add some sweetness to the dish.).

Directions:

Finely chop cabbage and combine with tomatoes and juice, tomato paste, onion, Italian seasoning, salt and pepper in a pot over low heat. Bring to a simmer, then add the ground beef to the mixture. Cover the pot and cook on low heat for 45 minutes, stirring occasionally, until the ground beef is cooked and the cabbage is tender. Serve with rice and/or a salad.

And, after you’ve eaten, you’ll have the strength to do anything!

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Wine is Waiting to Be Discovered

It’s Time to Pull the Cork!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel


For decades Paul Masson’s advertising slogan told people its wines were ready to be enjoyed. The same goes for the wines in your wine rack at home.

With spring representing a time of new beginnings, now’s the perfect time to get out some of those bottles you’ve been saving for a special occasion and pull out the corks to see what’s inside. Maybe you brought back a bottle from a surfing trip or vacation. Or when you were wine-tasting in Napa Valley.

Gifts from friends or that bargain bottle you bought on impulse at Costco.

SurfWriter Girls Sunny Magdaug and Patti Kishel decided to see what Patti and her husband Greg had in their wine rack. There were some real finds.

Like these wines Patti and Greg got on a trip to Australia. Spanish Sangria just right for a fiesta. Chocolate wine from Holland and Callaway’s raspberry wine – perfect for dessert.

These Ascension Cellars wines from Central California where Patti and Greg know the winemaker.

And how about this ginormous bottle of Chalone Vineyards Pinot Noir 1993 from San Francisco? It’s definitely time to open this one!

What’s in your wine rack? That bottle you’re saving could be a great wine to remember…or vinegar more suited to a salad. You won’t know what’s in the bottle till you pull the cork! Cheers!

Surf’n Beach Scene Magazine

SurfWriter Girls

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Strawberry Mousse

Yeah! Yeah! Yeah!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Strawberry season is here! Prices are down and the fruit is fresh and fabulous.  So, what could be a better way to celebrate spring than with a fresh Strawberry Mousse?

Sunny was looking through a favorite cookbook of hers, Linda McCartney’s Home Cooking, which is filled with healthy recipes. In the dessert section she found this delicious strawberry mousse recipe.

Paul McCartney’s Beatles’ muse and member of Wings, Linda McCartney liked healthy recipes that were quick and easy to make for a Band on the Run.

Linda McCartney’s Strawberry Mousse Recipe

Ingredients:

16 oz. ripe strawberries, 2 C. powdered sugar, 1 1/2 C. whipping cream, 1 tsp. vanilla extract

Directions:

Mash the strawberries in a bowl and mix in the powdered sugar. In a separate bowl, whip the heavy cream with a beater until it forms peaks. Then fold the strawberry mixture into the whipped cream and stir in the vanilla extract. Chill in refrigerator for 30 minutes.

 

Make this strawberry mousse and you’ll see why it was a Beatles’ fav. It will have everyone singing “Yeah! Yeah! Yeah!”