Warning: This snack may cause cinnamon to stick to your fingers so grab a spoon. And maybe some yogurt. yum!
Thursday, April 30
Cinnamon and chili pumpkin seeds
Warning: This snack may cause cinnamon to stick to your fingers so grab a spoon. And maybe some yogurt. yum!
Wednesday, April 29
Tuesday, April 28
Zucchini 3 ways — Part II
The third and final zucchini dish is a zucchini pasta bake. I used whole wheat penne pasta (shhh...don't tell adam) with fresh mozzarella and sauteed zucchini. The advantage of pasta bakes is that you can pop it in the oven right before guests arrive, but don't make it too ahead of time or else the pasta will become mushy from sitting in the sauce too long. Bon apetito! |
Monday, April 27
Zucchini 3 ways
Zucchini Ribbons with Mint adapted from martha stewart |
1 Using a vegetable peeler, peel zucchini lengthwise. After the zucchini is peeled, take your peeler and peel long wide slivers. The zucchini will eventually become flat and the ribbons will come out easier. If you need to flip the zucchini over to get more ribbons, you can certainly do that. |
Friday, April 24
The Brightside Project
Spring Friday
These gorgeous tulips are photographed by Jelly Kolobaric (aka JK). They inspired me to have a wonderful spring weekend outside! Check out the rest of her beautiful photography at jkimages.blogspot.com and her shop at Etsy. |
Thursday, April 23
Etsy Spotlight: Sycamore Street Press
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Is it a real leaf?
Image via Delight.com I couldn't believe it when I read that they were REAL leafs dipped in 18k gold and silver! Wow! Im not sure about it, but its still very pretty! |
Wednesday, April 22
Thrift finds of the week
Porcelain short pitcher — This would be nice for iced tea, a vase for a flower bouquet, or just as is! $1.91 |
Blue plates — I have a sweet spot for anything blue, so it was too hard for me to pass these plates up! Especially when they were $1 each |
Braised beef short ribs
Transfer the juices to a saucepan and simmer for 5 minutes. The sauce turned out thick enough for me, but if you want the sauce thicker, combine cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minute. Serve the beef and vegetables with the thickened sauce. If the sauce comes out to fatty, you could put it in the fridge overnight and skim off the fat before serving.
Be sure to check out this recipe at Trade you Tuesdays!
Tuesday, April 21
Baby Grobal-The cutest self watering plant ever
Image via delight.com |
Monday, April 20
Protect yo'self!
What's your colorstrology?
I found this cool personal birth color finder at colorstrology. It finds your zodiac based on colors rather than stars or numbers. I am coral blush — soothing, receptive, nurturing. Wow, this thing is dead on! ;) Go and discover your birthday color! |
Sunday, April 19
DIY: Ribbon Frame
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Saturday, April 18
Split Green Pea Soup with caramelized onions
3 cups split green peas
2 cup chicken stock
1 cup water
1 pinch curry
salt 'n' peppa
1 tablespoon lemon juice
1 onion, sliced thin1 tablespoon butter
drizzle honey
To caramelize the onions: Melt the butter over moderate heat. Throw in the onion slices and cook until beginning to brown. Drizzle honey evenly over onions and continue to cook until onions are brown, sweet, and sticky.
In a small saucepan, combine split green peas with water, stock, curry, salt 'n' peppa. Bring to a boil, then reduce heat and simmer until peas are soft and beginning to break down. Turn off heat, and stir in lemon juice. Serve with caramelized onions.
Friday, April 17
Pretty
Wednesday, April 15
What is this?
My first brisket!
I was watching martha one day, and she had on a guest who was promoting his "easiest brisket ever." He was right, it sure looked easy. But I was skeptical and decided to try out his theory. And being that this is my first time making brisket, I needed the easiest recipe in the universe. His name is Arthur Schwartz and you can find his exact recipe here. This came out so delicious. Like buttuh! I know brisket can seem intimidating at first, but it really is so easy. The only drawback is that it does take a long time in the oven, but hey, thats less work for you! The oven does all the work for you. |
Tuesday, April 14
Baby Blue Part II
Monday, April 13
Tuscan White Bean Soup
Thank goodness I had electricity when I came home so I could make this delicious creamy soup. It has been very stormy and dreary down here so a creamy soup is just what the doctor ordered. I love beans. All types, shapes and sizes! I found this tuscan white bean soup on foodnetwork.com by Giada De Laurentis. I like the flavor of most of her recipes except I don't use cream in my cooking. So, with this recipe I substituted a medium sized potato for the heavy cream to get the same consistency. I also found that it needed a bit of brightening so I added lemon juice at the end. |
1 Place a medium pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened.
2 Add the sage leaf and beans and stir to combine.
3 Add the stock and bring the mixture to a simmer. Add the garlic cloves and simmer until the garlic is softened, about 10 minutes.
4 Add a cooked potato (I microwaved one)
4 Puree the soup with either a hand blender or a regular blender. Once all the soup is blended and back in the soup pan, add peppa.
5 Keep warm, covered, over very low heat until ready to serve.