Tag Archives: food

Eating My Way Through Rhode Island: Eat Drink RI Festival

EatDrinkRI Festival | Hardly A Goddess

I am a Central NY girl. through and through. But I live in Massachusetts… And I eat in Rhode Island. At least if I can help it!

I clearly could go on. Oh, but I will! I am lucky enough to be going on April 28 – May 1, 2016 for the Fifth Annual Eat Drink RI Festival thanks to the generous people at Eat Drink Rhode Island. I have secured tickets in exchange for some blogging food porn and information sharing. I will be going to the Grand Tasting on Saturday the 30th! I can’t wait to share all.the.food ~ and awesomeness of Rhode Island’s most talented Bartenders & Chefs!

Why is Rhody Food so good?

Surrounded by oceanCheck

Tons of small farms, sourcing local food- Check

Growing list of craft BreweriesCheck

Several long-time and new WineriesCheck

Arts Scene which brings on tons of support for local creativityCheck

An Italian Street dedicated to Italian foodCheck

A Major Cooking SchoolCheck

So…Rhode Island for the WIN!

What’s your favorite Rhody place to eat? Here are some of mine:

Some are fancy, and some are down-home and greasy, but they are all Rhode Island, and delicious! Check out the Eat Drink RI website or Facebook page for updates or information about the event. Hope to see you there! Let me know in the comments if you are planning on it!

How To: Roasted Vegetables with Balsamic Glaze

roasted veggies with balsamicI don’t care if you are on Whole 30, Paleo, Weight Watchers, Clean Eating, Real Food, Beachbody, or whatever diet of your choice… If you are eating, you are probably allowed to have vegetables! You have probably had veggies for breakfast, lunch and dinner, and might be getting sick of the same old thing. So try these. These are freaking delicious. They will change your life…if your life is currently eating veggies around the clock!

This is the easiest recipe. I am almost embarrassed to post about it, but I figured that sometimes the easiest of things are also the ones that we never think to do.

I am working on the blog today from home and decided to roast some left-over raw vegetables that are sitting in my veggie-drawer waiting to die. If I don’t use them, they will get sad, and brown at the edges, and I will feel guilty and mad at myself for not planning better. So there you go. It always comes down to me. And guilt. This is how I thought to do this.

Thank you guilt.roasted vegetables with balsamic glaze

Roasting veggies, brings out the natural sweetness in them, so if you have been avoiding sugar, these will taste especially sweet to you. Even the cabbage. My G-d. I won’t eat cabbage any other way again, maybe…It is that good. The balsamic glaze adds another layer of sweetness, and also a sauce that is allowed for most diets- it’s just vinegar. That is it. So here you are, and you can thank me later, for making vegetables enjoyable again.

How To: Roasted Vegetables & Balsamic Glaze


  • Vegetables of Choice, cut into 1 inch pieces or 1 inch thickness.
  • Oil of choice
  • Salt/Pepper to taste
  • For the Glaze
  • Balsamic Vineagar


Preheat your oven to 425*

Spray a rimmed baking sheet with non-stick, or line it with parchment paper.

Cut your veggies to uniform size of 1 inch chunks or thickness.

Lay them in an even layer on your pan.

Sprinkle with oil, and mix a bit with your hands to make sure they are all a little covered with oil.

Salt and pepper them to taste.

Roast for 30 minutes on a middle-rack. Using tongs or spatula, flip them around a little or turn them over if they are too brown.

Roast an additional 30 minutes.

Test to see if they are tender.If not, roast for another few minutes, but they shouldn't fall apart!

You are done! Now make the glaze, as the veggies cool.


Bring 1/2 cup balsamic vineagar to a simmer. Continue to simmer until it is reduced by half. Drizzle over the veggies. If you have any left over, it keeps in the fridge.


*I keep my vegetables separated by type in the pan. That way if some are done earlier than others (maybe carrots) then I remove them, and keep roasting the ones who need a little more time. **Use a guide for times of roasting veggies like the one on this post (the bottom of this post).


My recipe is for a 425*oven. These times below are for a 450* oven…My house will fall down, if I roast anything at this temp, so I use a lower temp and roast longer. But if you are not afraid, and are in a hurry, use these times:

roasted vegetables chart

The balsamic glaze isn’t a must- actually I barely ever make it…but it adds a zing, and a real extra sweetness, and special added touch to otherwise plain veggies. Try it. It’s easy and it’s delicious.

roasted vegetables with balsamic glaze

Your welcome for this simple recipe. You can enjoy them hot from the oven, or cold on a salad. On a bowl of rice, or on their own with a little sprinkle of lemon or dare I say…butter. Go ahead. Live a little. These are veggies, at their best my friends. Enjoy.

Linked with Foodie Friday, Pin Junkie, Tasty Tuesday, Katherine’s Corner,
Full Plate Thursday, Gator MommyFuntastic Friday

Trader Joe’s Baking & Pancake Mix

If it was a showdown of homemade pancakes from scratch or Trader Joe’s mix, homemade wins hands down on taste, consistency, and less junky ingredients. But…if one is a normal person who makes breakfast for dinner when she has about 5 minutes to feed her kids a “healthy” dinner well, let’s say it’s a close tie!
To be clear, I have only used this Baking Mix for pancakes. It could be a downer in the biscuits, but I just don’t know that. For pancakes it fits the bill, and is way less full of hydrogenated fats, preservatives, and sugar or sodium.

Tonight’s dinner I did a mix of homemade and Trader Joes Mix and that works too. Add some bacon of choice, some fruit, and we’re done.

My homemade recipe is from Better Homes & Garden’s, New Cook Book. It’s the one with the red checkered cover, and mine opens to this page automatically! It’s the cookbook that I started with on the how-to’s for the basics: how to boil an egg, cook beans, how long to cook meat, and yes, how to make pancakes. This is the one my mom used too, and she’s an awesome cook, so I feel pretty good just having one physical book to look up basic recipe needs. Here it is in my own words, as I adapt it as needed to what I have on hand:

1 cup of unbleached all purpose flour, or 1/2 whole wheat flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp kosher salt
1 beaten egg, or not. If not, just increase your oil or milk a bit
1 cup milk, or almond milk
2 Tbsp cooking oil

In a large bowl, Mix dry ingredients with a wisk, so there’s no pocket of the baking powder. Make a well in the center, and add egg, milk, oil. Mix all together with a spoon, adding more milk if needed.
I add chocolate chips a lot of the time. Okay, always.
Spray a nonstick griddle or pan and using a measuring cup, I measure out about a 1/3 cup of the mix onto a pan. I cook about 2 minutes per side, flipping only when bubbles form on the first side.
Serve warm with your favorite syrup.
This amount makes about 8 small pancakes, and I usually need more, so I either double the recipe or add some of the Trader’s Mix with ore milk to stretch it a bit.

That’s it. Dinner in about 10 minutes. We do this too often to mention, but let’s say my kids ask for it on a regular basis, like weekly. Good job Mom. Dinner served.