Posts Tagged in the kitchen

three things

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!

making pesto
Read More

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.
Read More

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.

Coffee & Blueberry Crumb Cake

blueberry crumb cake 1

blueberry crumb cake 2

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.

egg muffins 2

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:
4 eggs
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

egg muffin

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.

pesto 1

pesto 2
Read More

three things: recipes

I’ve been spending a lot more time in the kitchen since finishing up the semester. It makes a nice change and I’ve been discovering a lot of new delicious recipes.

I thought I would share three of them today. They really are so good!

three things

Quinoa and Feta Summer Salad – I can’t explain how good this is. The flavor and texture balance is a treat. I made it as a side to go with some Moroccan-marinaded pork. We finished the leftovers as weekday lunches.

Spiced Cauliflower “Couscous” – I’ve made this a few times and love it.

Braised Moroccan Chicken – I tried this recipe on a rainy afternoon and it was a little time consuming. I had to learn how to break down a chicken, yikes! But it was also so delicious.

monday macaroons

Mondays call for a little something sweet, don’t they? I was cleaning up the kitchen when I came across a ridiculous amount of coconut. That could mean only one thing, macaroons! These are the easiest, tastiest, and healthiest treats I know how to make. I might throw a handful of chocolate chips  into the next batch.

Macaroon Monday

What you need:
3 large egg whites
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 14-ounce package sweetened shredded coconut (about 5 cups)

Macaroon Monday

What to do:
Preheat oven to 325° F. Line your baking sheets with parchment paper.

Whisk together the egg whites, sugar, vanilla, and salt until glossy and the sugar is mostly almost dissolved.

Fold in the coconut until evenly combined.

Drop the batter in mounds (about 2 tablespoons each) onto baking sheets.

Bake until golden brown, about 20 minutes.

recipe: homemade granola

I love granola. When I saw a small article on making your own at home tucked into a recent issue of Jamie Oliver’s magazine I knew I had to give it a shot. Somehow I’ve never tried to make granola and I’m not sure why. It’s rewarding to make something yourself, at least, I think it is. It’s also quite fast and easy.

granola

The very best thing about this recipe (and probably most granola recipes) is that you can customize it to your own tastes or mix things up and try new combinations all the time. For mine I used apricots, currents, and almonds. Do you have any combinations that you love?

granola

Here’s to making the healthy and tasty with our very own hands!