Penelahpe's Boys, Sandwiches, and Building Communities with MODA

My sons and I took a trip to Midtown to eat and go to MODA.
I am all about being frugal with my family and with my business. So this is what we did:

We went to the market and got fresh baked bread, fancy cheese and  deli sliced  smoked turkey for the meat eaters and Cajun crab salad for the fish eater, fruit, dessert drinks, potato chips versus the alternative of going to an eatery.  Now both trips to a market or to an eatery may cost the same,  but you have way more left overs to make more sandwiches and snacks for the bus trip home and meals for the next day.

We made our own sandwiches ......so good.  This was mine with Cajun crab dip, Three Pepper Gouda and tomatoes, lettuce and boom!!!!  The turkey sandwiches had cheddar cheese, avocado, tomato, my children are gourmet.....

..... how are they gourmet ? I allow my  children to help with the food choices, try new things  and they are more than likely  to eat all their food. 

 I just give mine guidelines that begin with healthy food choices:  a fruit, a veggie, a protein,  a bread/ starch  and a well deserved dessert.  My oldest reads the labels and know when the ingredients get complicated the product may not be a healthy choice.  

On to the Museum:

MODA:  Museum of Design Atlanta.
Offers free children memberships until they are 18yrs.

 

Their current exhibits promote thinking about creating better communities and what that looks like to us.

Terry  Jr. constructed a wall describing what he would like to see in his community: produce, commute, reuse, access, bike, dwell, to name a few.

Aasim constructed his vision: advocate, affect, connect, grow, live, contribute.....

MODA also has a platform to express what one would want  immediately in their communities: foods, transportation, green space etc. This platform is connected to the redesigning of the Turner Field Space.  

All visitors have an opportunity to construct their vision and  this information will be turned over to Georgia/ Atlanta  legislators.  

A museum that gives you a voice and trust a good meal was needed to process all this awesome information.

Peace

Please go visit and have a picnic too!!!!

Penelahpe's out on the town accidental restaurant week with good company

To much of my surprise Atlanta Resturant Week.

Friday was a fun day with two of the young ladies from the Gordon crew, respectfully.
We ventured to Buckhead with three things on our list to have fun and eat good foods and touch stuff.

First stop was Tuesday's Mornings I procured craft stuff and two fly bamboo cutting boards.  The lovely ladies Tara and Linda had an opportunity to explore and use their imagination in the toy section.

Next we went to ZinBurger.  This was my first time back since joining the www.atlantafoodbloggersociety.com a few weeks back. Thank for invite +Shana Lee www.shanawasher.com

We sat by the kitchen so the girls could watch Chef Kendall and his crew feed the people..... I also attached some light weight life lessons to their visit.



The Summer Kid's  meals start at 3$ which included a side and a drink, yes!!!! Grilled Cheese and salad were Tara's choice and Chicken strips and fries were Linda's choices, belly's were full.

These wonderful Zucchini Fries were not apart of these menus,
 but they do make an appearance on the
 ZinBurger Happy Hour and Everyday  menu.

Let's begin my meal with what me and girls looked forward to "a Creme Brule Milk Shake... It is too much for one so they split it between us-- Thanks ZinBurger!!!

Almost Famous Veggie burger  in a quinoa burger with smoked mozzarella, avocado, sprouts, tomato and I asked for their Korean BBQ sauce- used on the Chuck Norris Burger. (Burger of the Week)

It  is a good burger, good texture and held together to the last bite--- that's nice!

Small Napa Salad, goat cheese,  dried fruit,  Marcona Almonds dressed in Goat Cheese Vinaigrette.

As  I took pictures and read the wall of the restaurant we all 

 sufficiently stuffed ourselves leaving  just enough room for our Creme Brule Milk Shakes with home made whipped cream.  We came, we ate, we concurred lunch. www.zinburgereast.com

                                                            

This was a great Friday.  Please check out links listed throughout this blog talk to you soon. 

peace.

Lemongrass vegetable soup, penelahpe's style

I

As hungry and exited guests enjoyed the Fulton County Arts Council Brunch they opened the crock pot holding the soup, smelled it looked and ask, 'What's this?"  I answered,"Lemongrass vegetable soup."   I received some odd looks and comments,  but the power of persuasion and a curious appetite lead to an empty crock pot.

Lets begin

4 Lemongrass stalks

1knuckle of Ginger

                    2 limes, roll them before juicing

2tablespoons Chili paste

Teriyaki sauce ( the liquid)   

2 small bags 12-16 oz of frozen Asian blend with water chestnuts, baby corn ect vegetable 

Salt, Pepper, granulated garlic power,  Cilantro

Place a large pot on stove add 8 cups of water bring to a boil

                    1. Cut the bottom 1/2 in off the lemongrass, 
                      Bruise the lemongrass with the butt of a knife and shop lemongrass until tiny pieces.

                    2. Peel and small dice ginger ( think about whether or to you want big chunks of ginger    
                        and  lemongrass in your soup-- the small the better)

                    3. Add lime juice,  lemongrass and ginger to boiling water-- let boil about 5-8 min
                       Taste your broth- you should taste the lemongrass, the ginger and a hint of the lime    
                        juice
                    4. Now add the rest of the ingredients:  chili paste, Teriyaki sauce and frozen vegetables
                    5. Taste and add salt and black
                    6. Turn on low and let simmer about 30-45 min.
                    7. Add about a table spoon of chopcilantro when finished.

Enjoy the soup and remember use this recipe as your base and build with other flavors: green curry, shrimp, fish sauce, caramelized onions, roasted garlic...... send me you pics and share your experience.
Peace.

Penelahpe's Quiche was a Big Hit Thanks to Recipe Sharing

This week we catered a brunch for Fulton County Arts Council.  These are one of my favorite clients, they like good foods and we have the opportunity to feed a lot of different people.

This was  brunch  was exciting to put together from menu conception to packing up after the event.

Smoked gouda quiche: 

One with chicken sausage, spinach and roasted red pepper 

&

 Spinach and roasted yellow peppers.

The recipe came from my good friend's Nana.

I made a few modifications and the egg to milk proportions are perfect.

 Base Recipe as follows- pre heat over 375 ( serving size 3-4 pies)

Whisked together

8 eggs

1 cup of whole milk

1 cup of heavy cream

1/2 tablespoon of salt

1 teaspoon of black pepper

1 teaspoon of chopped oregano

Combine in one bowl

4 cups of provolone

2 cups of smoked gouda

When finished place peppers in separate bowls

2 red peppers

2 yellow peppers

4 cups of fresh spinach chopped

Do this first!!!!!

4 garlic gloves 

place in foil with olive oil close, place at bottom of oven first and check later

Peppers- this can be done ahead of time

rub each pepper in olive oil

place on cooking sheet and roast until skin in brown, turn over at least 1 time

Once skin in brown remove place in bowl cover with plastic wrap allow to steam 20-min.

please let peppers cool down - 

 peel with a knife- chopped remove seeds  

keep yellow and red peppers separate!!!!

Chicken

1/2 pound of ground chicken season with 

1 teaspoon coriander,

 salt, pepper, 

2 teaspoons cumin, garlic, 

1/2 teaspoon cardamon 

 mix all seasons into the chicken

cook a small patty and taste adjust for seasoning

cook the rest and drain when finished

Pull garlic out of oven- garlic should be tender, brown and smell awesome.

In one bowl combine chicken, spinach and red peppers  and oregano

In the other combine roasted garlic, yellow peppers, spinach and oregano

Pie crust: I purchase from my farmer's market- or google for an easy recipe

Assemble- 

mix both cheese together

At cheese first, other fillings and our quiche mix on top.- mix slightly

add more cheese on top.

Bake until golden brown and it does not wiggle.

Pull out let set and cool a bit and enjoy.

Please try this recipe you also have the option to order these quiches from Penelahpes@gmail.com

Thank you and peace.

Penelahpe's watermelon salad on the fly

After catering a business retreat in the mountains we returned with a surviving watermelon.  As I was sharing it out to co workers... I had a flash back to a birthday dinner party and watermelon Salad!!!!!!!

What you need:

10  medium chunks of watermelon---sweet, cold, water me

8 thin slices of red onion

2 table spoon of feta crumbles

2 basil leaves, chiffonade ( roll http://www.instructables.com/id/How-to-Chiffonade/)

salt and pepper to taste

Drizzle of olive oil

1-2 tables of balsamic reduction 

or 

your favorite balsamic dressing.

You know if you are successful if you taste it and begin to nod your head and say to yourself, " Alright I like this .."  and you go for some more.

If not, play with the amount of cheese to mellow the sweet and the tang of the dish

if you want your taste buds to pop - chop and add red pepper flakes 

Okay make this and share with me -- with a pick on my instagram or twitter @penelahpes

Peace.

Penelahpes, brews, and volunteering

Penelahpe's has had great success because of volunteers, who were willing to do their best simply because they believe in me.  And for that I am greatful and pay it forward.

The Giving Kitchen my friend, @shana_was_here put me on to.  She told me their mission I was sold. thegivingkitchen.org/ is an organization to the culinary community who fall in into economic

hardship.  In return for on's time  and energy at various events the return is helping a worthy cause, 

cool people, tasting awesome foods and beverages and wanting to help do more.  

Me and two lovely volunteers at Wild Heaven Brewery a  Giving Kitchen Fundraiser

Featured is Ms. Cullen Boudreax she gave us a crash course in Wild Heaven's beers on tap.
www.wildheavencrafbeers.com

Another organization I Volunteer with
www.atlantabeerfestivals.com
I love beer, what better place to volunteer? Exactly at beer festivals.
This was Atlanta Summer Beerfest at the Masquerade.

The meeting of great people, meeting people you only see on the IG. Shout out to @atlbeerboutique!!!!! Experiencing repeat delicious beers and finding little unique beer treasures is great payment for a few hours of customer service.

This Volunteer opportunity is me and my girlfriends annual commitment The ATLANTA FOOD AND WINE FESTIVAL. I make it a point to work two events one with the Chefs of the event and the other in the production kitchen

I met amazing cocktail divas from South Caroline @cocktailbandits and a local blogger @lushworthy_daniell

I worked at the Pig Out event with Honeysuckle Gelato.   Soon to be a mainstay at Ponce City Market.  

The desserts were gone before I could take a picture.  The Eugene, I did not try their awesome rendition of Pho, Vietnamese  soup, but it smelled great. 

 After working two assignments I earned two tickets to the last day of the Food and Wine Festival.  

Need I say more!  

Now you are ready to give of some time with great reward, I encourage you.  The trick to volunteering is choose an organization that sparks an interest in you and be clear(with yourself)  about what you have time to do and go from there.

Well peace ya'll to next time.