Going seaside and packing lunch

Even though we are lucky enough to be on the water, it’s fun to visit the coastline down the road. Kemah gets a lot of press, and its neighbors are lovely, too. My daughter booked us in to South Shore Harbour in League City with a great view of the marina.  We walked down a hall with prom kids and I heard there was a formal military affair upstairs.

The morning walk and drive was the best part, with boats, pelicans, scenic views and tempting dining options everywhere you look.

When she was little, we had spent some weekend in the area, and now she lives right in the heart of these communities.

It’s always great when you grown kids are not too far from home.

Are you packing? Lunch?

Even grownups with no kids can get into the back-to-school lunch spirit. We played with a light-up, sound making R2-D2 lunch carrier that brought back all kinds of memories. That 0-Calorie wonder drink called Sparkling Ice comes in all kinds of fruity flavors and helps keep your lunch cool until it’s time to crack open that cap. I just shared strawberry lemonade with someone who liked it as much as I did.

If you can get to a microwave or a kettle, pack Explore Cuisine’s Soybean Noodle Soup, which is packaged with a separate salt packet and a little utensil. I loved the texture of these noodles, the vegetarian chicken flavor and the convenience. Here are some more packing tips:

Go Organically® Fruit Snacks: Tiny gummy drops can last all day. If you one who savors, like me, you can make a little bag of these last all day. Others of you may be go-for-broke gobblers. Enjoy your 70 calories any way you choose with these guys. I liked the flavor as they slow-dissolved on my tongue. You get a snack that’s: USDA-certified organic, made with real fruit purées and real fruit juices; a treat with 100 percent of the daily recommended value of Vitamin C; and a source of Vitamins A and E. They are  are GMO-free, gluten-free, preservative-free and made with natural flavors and colors from natural sources. www.GoOrganicallySnacks.com.

Love Olives - Gaea Organic Snack Packs: Times have changed. When I was a kid olives were pretty much of a gourmet grown-up food. Gaea's Olive Snack Packs are pitched as a healthy, low-calorie and 100% natural snack for your child to stay fueled throughout the school day, with zero additives or preservatives and very low salinity. How about sending kids to lunch with a re=sealable package of them: I’ve been savoring vPitted Green Olives Marinated with Chili and Black Pepper for days. Maybe your young ones prefer Pitted Green Olives Marinated with Lemon and Oregano or Pitted Kalamata Olives, 100% Natural and Sun Ripened. I love that they are 67 or 150 calories a pack. Please remember, parents, that you are entitled to this very gourmet snack for your own lunch. $2.49, available at retailers nationwide and www.gaeaus.com.

darraghcastillo@icloud.com

Now that's a knife! Greek nachos for Super Bowl

I keep hearing that much of America finds it easier to grab a package of junk food than to have healthy snacks handy.

Could a perky knife change everything?

If you must have junk food in the house, hide it behind something so you don’t see it in the pantry and crave it. Keep clear boxes of colorful fruits and vegetables in clear boxes in the fridge, all ready and cut up.

I finally wore out a bright yellow ceramic knife that was my handy go-to. I could not resist a new one with a bright paisley design right on the blade. It’s cheerful and sharp and makes me want to slice through some nutritious produce.

My little knife was just under $4 and it will keep me motivated to eat better every day. Look for your own kitchen motivation.

Greek nachos for Super Bowl?

I’d never heard of Greek nachos, or Gaea brand, but they sent this recipe as a suggestion for Super Bowl parties, and I’m in. Here goes:

Greek-Style Nachos – Courtesy of Gaea 
Serves 3

Ingredients
    one fourth Cup Roasted Red Peppers
    1 Teaspoon Garlic (Minced)
    Pinch Kosher Salt
    1 and one half Teaspoons Fresh Oregano (Minced)
    1 and one half Teaspoons Gaea's Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
    12 ounces pita chips
     2 cups pepper jack cheese, shredded

     8 ounces mild feta cheese, crumbled

     one half Cup Gaea's Green Greek Olives (Sliced)
     one half Cup Gaea's Kalamata Olives (Sliced)
     one half  Cup Cherry Tomatoes (Quartered)
     one half Cup Non-fat Greek-style Yogurt

Directions
For the Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld. 

For the Nachos:
Preheat the oven to 350°F. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip. 

Twist It:
Make the salsa into a smooth, creamy sauce in your food processor. Just add the roasted pepper, garlic, salt, and oregano to the bowl of a food processor and pulse until ingredients are pureed. You don't need to mince the garlic and oregano but just chop them roughly and let the processor do the work. (If your food processor is larger than a 1-quart model you may need to double the salsa recipe; serve any leftover salsa with eggs the next day.) With the motor running, pour in the olive oil until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. This gives you a creamy, bright red sauce that's a complete flavor blast. As soon as you pull the warm nachos from the oven, drizzle this sauce over the top in a lattice pattern. Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

If you have Super Bowl ideas I need to know about,  send them to the contact below. Remember, this year you can hear Wayne Toups perform at Margi Gras of Southeast Texas right before the game on Feb. 7.

darraghcastillio@icloud.com