It’s the start of a brand new year and that means brand new resolutions…or in many people’s case, an old resolution with a new approach. Almost everyone would like to be a little trimmer, especially after all the tasty goodness of the holidays, and I myself would like to shed more than a few pounds of insulation, gain some muscle and perhaps knock off some time at my next race.
Momma always said to start the day off with a good breakfast. That was so much easier when all we had to do was cosy up to a meal prepared for us while we sat in front of the television willing a snow alert to pop up on the screen announcing New Jersey had been hit by the storm of all storms and school would be canceled indefinitely!
In anticipation of the resolution rush, I signed up for an online training program complete with shopping list and recipe suggestions. The hardest part was planning how to get done all the cooking needed for preparing homemade breakfast everyday, specifically steel cut oatmeal (definitely not instant!) and egg scrambles (I hate leaving a pan dirtied with egg in the sink all day). My secret weapons–mini mason jars and silicon muffin molds. While cooking your dinner for the night you can get several breakfasts out of the way for the rest of your week! Portioning the oatmeal directly into the mason jars is heat safe off the range, stored in the fridge, and into the microwave. Baking your egg scrambles in the silicon molds makes them easy to remove and the perfect size to pop on an English muffin or flat bread for a personal McMuffin!
Good Morning Oatmeal
(makes 2 servings-double as needed)
1 cup steel cut oats
1 1/2 cups water
1/2 tsp salt
1/4 cup vanilla soy milk
1/4 cup dried fruit (cranberries, raisins, chopped apricots, etc.)
2 Tbsp chopped nuts (almonds, walnuts)
2 tsp maple syrup
Add salt and oats to boiling water, cover and reduce to simmer for 10 minutes. Stir every few minutes to prevent boil over. Uncover and simmer another 10 minutes. Add remaining ingredients and cook another 5 minutes. Remove from heat and portion between 2 mason jars with lids. Refrigerate until ready. Microwave 1 1/2 minutes until hot with lids off.
Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey. She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!
Dessert was an Almond Panna Cotta with berry compote. Almond milk takes the place of dairy, and only added to the creamy almond goodness. My husband announced he was actually full, no mean feat I might add! The new food pyramid shaped like a dish divided into a pie design has placed much more emphasis on fruits, vegetables, whole grains, nuts, seeds and legumes. This Vegan “Holiday” Dinner demonstrated how simple fresh ingredients can be all that is required to create a delicious wholesome meal that can satisfy even some of the most hard core carnivores of the world. I should know, I house four of them! The American Vegan Society has been established since 1960 and was founded by H. Jay Dinshah. It is a non-profit, non-political, non-sectarian, educational membership organization teaching a compassionate way of living by AHIMSA and Reverence for Life. AHIMSA is a Sanskrit word meaning non-killing, non-injuring and non-harming. You can contact them and watch for their upcoming events at
I was treated to a fantastic dining experience during my recent lunch at FireCreek Restaurant and Bar which opened in early November 2011 at Voorhees Town Center, South Jersey’s all new shopping and dining destination. FireCreek brings an option for fine dining featuring New American cuisine to this Voorhees neighborhood and surrounding communities.
Since I wasn’t able to stay for dinner that night, my guests and I were graciously invited to return as guests of the restaurant. The ambience at FireCreek is thoroughly enjoyable. We were seated in a side dining room partially concealed behind a floating wall embedded with a huge, antique, wooden-spoked wheel, a motif that is repeated from the restaurant’s entry alcove. The room also had a gas fire-feature, unlit on this warm autumn day, flanked by two wine-storage ‘closets’ behind doors of wood and paned-glass. Our waiter for the meal was very attentive and personable but didn’t hover.
My husband chose the “Griddle-Seared Salmon Burger” which was served between thick slices of multi-grain bread, sporting grill-marks from being toasted, and accompanied by condiments of fresh ginger and scallion, wasabi aioli, sprouts and avocado spread. The flavor of fresh salmon was present in this burger. He raved about the wasabi and we both found it to be a delectable sandwich.
The wine-list at FireCreek is impressive and offers all varietals – many choices from California and Argentina rounded out by a select few from Washington, Oregon, Chile, France and Italy, among others. The bar offers four special ‘Elemental Martinis’ – fire, earth, air and water- that, to me, mean at least that many return trips to sample all four, possibly on Thursday nights when live music is offered in the lounge.
The kitchen is under the leadership of Executive Chef Joel Schafer and the seasonally-inspired menu includes some of the original FireCreek’s most popular dishes such as Blackened Salmon, Mushroom Ravioli, Grilled Filet Mignon and Slow Roasted Prime Rib. General Manager, Frank Muratore, was very pleasant and cordial when he took the time to introduce himself and even posed for a photo.
Red Bank’s dining scene just got hotter. Much to the delight of residents of Monmouth County, 
Bonefish also offers an evolving wine list, regional craft brews, and inventive crafted cocktails, including the Ocean Trust Martini. For each Ocean Trust Martini sold, Bonefish generously donates $1 to the award-winning ocean conservation foundation, Ocean Trust. From now through February 20th, Bonefish is offering the Winter White Cosmopolitan, a delectable concoction of Stoli Cranberi vodka, Cointreau, fresh lime juice and white cranberry juice, garnished with floating cranberries. The Bonefish Bar with its friendly community tables and lively music is the perfect place to meet friends any night of the week.
