EATON CANYON FALLS 1750 N Altadena Dr, Altadena, CA 91107
The forty-foot tall Eaton Canyon Falls fills the amphitheater at the top of Eaton Canyon Trail, tumbling into a wide pool that you can rest alongside or wade in. The waist-deep water is so refreshing, you are likely to see hikers in bathing suits on a warm day. The trail to Eaton Canyon Falls can be summed up this way: 1.1 miles of wide flat dirt trail that can feel uneventful, followed by 0.65 miles of single track up a narrow canyon that is adventurous and fun (forming a 3.5 mile round trip hike with 375 feet of elevation gain).
To get to the trailhead: Take the Altadena exit off the 210 Freeway in Pasadena. Head north on Altadena Drive. The Eaton Canyon Nature Area is a couple miles up the road on the right past New York Drive. Pull into the park, leave your vehicle in the lot by the nature center and start hiking north.
1 cup plain gluten-free breadcrumbs (if you want to make gf)
1 teaspoon coconut oil
Cook the 1 cup quinoa with 2 cups water, according to directions.
In a large bowl, combine the cooked quinoa, eggs, scallions, garlic, salt, cayenne steamed spinach, and bread crumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be sticky.
Form patties (3-4 inches in diameter).
Heat the coconut oil and pan-fry each side until cooked throughand browned (5-8 minutes).
Serve and top with avocado, mango, Greek Yogurt, sour cream or whatever your heart desires!
Fish Canyon to Fish Canyon Falls offers a splendid hike. The 80-foot, three-tier waterfalls is one of the very best in the San Gabriels, when in season. The sparkling creek dances and bubbles over boulders and is often graced with quite pools. Abundant sycamore, bay, bigleaf maple, alder, willow, and live oak provide refreshing shade in many sections along the trail. Lush ferns, poison oak, and other green plants create a tropical feel. In the spring you are treated with a fine display of colorful wildflowers. The rugged, chaparral-covered canyon walls rise steeply above you. Indeed, Fish Canyon promises you a delightful outdoor experience.
Ingredients: 1 cup margarine 1 cup sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 3 1/4 cup freshly ground roasted almonds 1 cup potato starch 12 oz chocolate chips
Cream margarine and sugars. Add eggs and vanilla. Add rest of ingredients and mix to combine. Freeze dough for 10 minutes and scoop. Bake at 350 for 12 minutes for soft cookies and longer for crunchy cookies!
I was a contestant on live CHOPPED for Pico Beth Medrash Charity Fundraiser! Mystery basket ingredients were raw ahi tuna, pop corn chips, dried edamame beans, lite pancake syrup. 30 minutes to make one dish to be shared by 3 judges. Dishes judged on presentation, taste, creativity in use of the mystery basket ingredients. So fun to be a live CHOPPED champion!!!!!
Black Bean Salad with Corn, Red Peppers, Avacado and Lime-Cilantro Vinaigrette
Ingredients 2 15-ounce cans black beans, rinsed and drained 3 ears fresh cooked corn, kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from on medium shallot 2 teaspoons salt 1/4 teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil, best quality such as Colavita 1 teaspoon lime zest (be sure to zest limes before juicing them) 6 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped
Instructions Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mass avocados. Garnish with a more chopped cilatro if desired. Serve at room temperature.
Cookies: In large mixing bowl at med. speed mix flour, shortening, sugar and baking soda. Add egg. Mix until dough forms.
Melt choc. chips in glass bowl in microwave for 1 min. at 70%, stir to melt. With knife, cut melted choc. into dough, swirling it.
Using parchment or waxed paper roll dough into 3 logs around 2-3" in diameter. Freeze for ½-1 hour.
Preheat oven to 350. Spray 2 cookie sheets with nonstick spray or line with parchment paper. Slice each log into 12-15 cookies. Bake 15-20 mins. Cool on rack.
Glaze. Melt chips with shortening and confectioner's sugar until smooth and shiny. Put a puddle into center of each cookie. Refrigerate for 10 mins. to set chocolate. Store in single layer so chocolate doesn't smudge.
1. Preheat oven to 400F. 2. Combine sesame seeds, flour, and pepper in a shallow bowl. 3. Dip chicken in soy sauce; dredge in sesame seed mixture. 4. Arrange chicken, bone side down, in a large, shallow baking dish. 5. Bake for 40 to 45 minutes or until chicken is done.
1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste
Preheat the over to 400 degrees. Cut the eggplant, bell pepper, and onion in 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.