Posts Tagged in the kitchen
These are threes things I am enjoying this week:
I tried this recipe for Ham, Cheese & Spinach Puffs and it’s a keeper! I like recipes that teach me a new skill. This one taught me how to make a béchamel sauce. We had a few hot from the oven for dinner with a good bit of salad. The rest I stored in the refrigerator and they make great lunches warmed up or cold.
I’ve been reading this review of Go Set a Watchman. I pre-ordered Watchman and I am looking forward to reading and thinking through it with my friend Tiffany. We are starting our mini-book club back up with this book. (We last read Z: a Novel of Zelda Fitzgerald and The Paris Wife. They make very good back-to-back book choices for a book club interested in historical fiction.)
It’s just too hot to be outside or out of the pool right now in central Texas. But for some reason I just can’t stop looking at quilts and quilting patterns. This one is a beauty!
kitchen staple: simple pesto
Another kitchen staple that I always make from scratch is pesto. Making it is really just a matter of tossing everything into a food processor and letting it do its work. It wouldn’t be more easy!
three things: favorite recipes
I’ve been trying out a lot of new-to-me vegetarian recipes lately. These are three favorites:
One // Two // Three
kitchen staple: vegetable stock
There are a several kitchen staples that I prefer to make rather than buy. I have a few reasons for this: I know exactly wants goes into something when I make, it can often be cheaper, but most of all, it’s the tastier way to do things.
One of my favorite things to make is vegetable stock. This comes in so handy during the winter months and it’s a good way to use up parts of vegetables you would normally throw out, like carrot tops. You can also improvise it with whatever you have on hand.
coffee break: blueberry crumb cake
I’ve been enjoying a little extra free time this past week. I did a bit of re-organization in the office, got rid of a few more boxes (I think we just have 4 or 5 left from the move), and spent a lot of time in the kitchen.
I haven’t made this cake in a few months, but every time I do I think I love it a bit more. You wouldn’t think blueberries and cinnamon could be so good and addictive. It’s a crowdpleaser, the perfect make-ahead brunch contribution, and I love having it around for afternoon coffee breaks.
I used a smaller pan this time around for a thicker slice and it worked well.
Recipe via Smitten Kitchen.
recipe: egg, sausage, kale & red pepper muffins
I have never liked eggs. My earliest memory of them are of being (kindly) compelled to eat a scrambled version. My second earliest egg memory is of my sister and I begging mom for “eggs in pancakes”. We wanted to mask the taste with delicious syrup!
Now that I am “grown up” and inching closer to 30 with each passing day, I have determined to find a way of eating eggs that I enjoy. I saw this paleo recipe and thought it sounded good and worth a shot.
These muffins are delicious! I might not be fully converted to eggs, but this muffin version filled with delicious flavors seems a good start.
You will need:
1/4 lb. of ground sausage (I used Italian sausage, nice and spicy!)
A handful of kale washed and chopped
1/4 cup of red pepper, chopped
salt and pepper
Pre-heat the oven to 350°.
Brown the sausage and then set aside to cool.
Whisk the eggs and then add the sausage, kale, and red pepper.
Season with salt and pepper.
Fill muffin tins 2/3 full.
Bake for 20-25 minutes.
I used a mini-muffin pan and it worked beautifully. You can store them in the frig and then re-heat in the oven, but they won’t last long. Too delicious!
recipe: simple pesto
I don’t think there is anything easier or tastier than whipping up a batch of pesto. I like having it on hand to toss into pastas and other dishes.