Posts Tagged in the kitchen

recipe: snap peas + pasta

Fridays are my all-day schoolwork days. Last Friday it was around 2 o’clock when I finally looked up from the sewing machine and thought about lunch.  I wanted something tasty and didn’t mind taking a break from my work.

I did a quick pantry and frig check check and came up with this simple snap peas and pasta dish. It’s mighty good!

snap peas + pasta

Ingredients
Pasta
Snap peas
Butter
Parmesan cheese
Salt & pepper

Prepare your pasta the usual way. While that’s going wash your peas and/or other veggies. I steamed my peas for just a few minutes.

Saute veggies for a minute or two in a little bit of melted butter.

Drain your pasta and add to the pan with your butter and veggies.

Season with salt and pepper and give everything a good stir.

Grate a little Parmesan over the all and enjoy!

recipe: disappearing oatmeal raisin cookies

Joel’s been asking for oatmeal raisin cookies ever since I made oatmeal chocolate chip cookies last week. Poor guy ate two before asking where the raisins were. The very best recipe I’ve tried for oatmeal cookies is the one on the Quaker Oats tin. They call them Disappearing Oatmeal Cookies and it’s the perfect name! In our house they’re gone in a flash!

recipe: disappearing oatmeal raisin cookies

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a little outdoor feast

The sun was out and wonderful today. It was our first summery day so we had to get outside and use the grill to make a little feast! We had shrimp and steak tacos, pineapple salsa, and roasted corn salad. It was mostly lots of chopping and then enjoying good food!

feasting outside

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recipe: chocolate and peanut butter cupcakes

The chocolate and peanut butter cupcakes turned out so good! They’re even better than I hoped they would be and I wish I could share them with you right now, but they were devoured in minutes. I’ve never made or tasted peanut butter frosting before, but it’s excellent and the recipe I used couldn’t have been easier!

cupcakes

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easter tasted like…

Easter weekend, for me, was a lot of staying up late, getting up early and a little bit of overindulging. Saturday night I was up late prepping the dough for hot cross buns. Want a work out? Knead dough for 15 minutes straight! But they’re worth it!

hot cross buns

Hot cross buns are best eaten right from the oven. I was good this year and only had one. Last year I think I ate six. I completely understand if you judge me for that.

We spent most of Sunday after church recuperating from too much sushi and sweets and I wanted something that tasted like “real food”. So I made these Tomato Feta Scones using the recipe that Alice from Savory Sweet Life shared with Etsy.

savory scone

savory scone

*Very Important: I think there is a typo in the recipe. It calls for a tablespoon of baking soda and I think it should be a teaspoon. I thought a tablespoon sounded like way too much baking soda but I followed the recipe and my scones have a super strong baking soda-y flavor. It’s not enough to wreck them, but next time I’ll for sure only be putting in a teaspoon.  Other than that they smell and taste amazing!

a tale of two dinners

I feel like I’ve been doing a pretty good job of keeping up with my 365 one photo a day goal. Sure I miss a few days here or there and sometimes the most interesting subject I can find ends up being dinner or my plants, but I’ve captured some pretty light and that makes me happy.

I was trying to figure out what to make for dinner tonight and started clicking through some recent dinner shots and thought it would be fun to share a review of the two most recently photographed ones:

Dinner No. 1
Brussels Sprouts and Endives & Chickpeas and Tomatoes with Shallots, Panko Crumbs and Basil

brussels sprouts and endives & chickpeas and tomatoes

They have a bad reputation, but brussels sprouts are my hands down favorite vegetable right now! I fix mine by cutting off the bottoms of each sprout and halving or quartering them depending on how big they are. Then they get blanched for 3 minutes, drained and quickly sautéed in a  little butter. Sprinkle a tiny bit of salt and pepper and-oh my goodness! so good!

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recent kitchen triumphs

My flickr stream has been filling up with lots of photos of food so I thought I’d share a few recipes that I’ve been trying out this past week.

Last night I made this really yummy tomato + chickpea dish. I swapped the oregano and parsley for fresh basil and made brussels sprouts for a side. It was so quick and good. I’ll be making it again soon!

brussel sprouts & tomatoes and chickpeas

Saturday night we had a belated St. Patrick’s Day party of sorts and made Dublin Coddle and Beer and Whiskey Cupcakes. I used this recipe for the coddle minus the sausage and plus an apple. I’ve tried a bunch of coddle recipes and this one (with the tweaks) is my favorite! It’s so delicious, but not the most photogenic dish so I’m going to skip right to the car bomb cupcakes…

Dublin Car Bomb Cupcakes

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chicken and leek pie

I like to use a little of my weekends to try new recipes. They get bonus points if it’s something that can be popped in the oven for dinner on a weeknight when picking something up on the way home is just way too tempting.

I had a few spare hours on Sunday afternoon so I made the filling for a chicken and leek pie. I tweaked a recipe that I found on the Jamie Oliver forums which, in turn, was a modified version of this recipe.

chicken pie

Here’s how I made it…

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blueberry pancakes

The beginning of this year has been so busy without a single day to sleep in or a lazy morning for making breakfast, at least not since the blizzard last month. Thank goodness for those snow days! I’ve missed lazy Saturday morning breakfasts so last night we had breakfast for dinner. Joel makes the best blueberry pancakes around!

blueberries

blueberries, yum!

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sunday lunch

It’s a bright, cold wintery day and we’re still fighting off our colds a little so I am extra glad I made a batch of split pea soup last night! I tried a new recipe and it’s the easiest thing in the world! There’s nothing quite so nice as homemade soup, I think.

a yummy lunch

My prescription for a yummy lunch: homemade split pea soup and grilled cheeses. I used a sharp cheddar and monterey jack on sourdough.

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