Kale Salad with Avocado, Apricots & Almonds
I claim that I am not a picky eater, which I still hold as true, but I often fall victim to the work-lunch-funk. I seem to instantly transform into the world’s choosiest (that doesn’t sound quite as harsh as picky) eater the minute it is time to decide on lunch for the upcoming week work week. I don’t really like frozen meals or just-add-water soup, I don’t love sandwiches, and it is too hot for my standard winter soups and beans! Needless to say, I am always on the lookout for fun and easy lunch ideas! I saw this recipe on The Kitchn a few days ago and was intrigued. Although this is not the summer-iest of this season’s salads, it is delicious, filling, and holds up well as a work lunch!
Blueberry Cornmeal Pancakes
Each summer I wait patiently… or not so patiently… for those large containers of blueberries to miraculously appear at the grocery stores and farmer’s markets at fairly reasonable prices. As I begrudgingly headed to the grocery store, officially marking the end of vacation, I walked through those automatic sliding doors to behold a glorious slight… Blueberries! Lots and lots of blueberries!! I filled the cart with blueberries (not exactly an exaggeration) and began planning the upcoming week(s) of blueberry goodness. First stop… Blueberry Cornmeal Pancakes!
I started drafting a few cake ideas for Robotto Otto’s first birthday when my husband Allen nonchalantly mentioned that I could not make a robot cake without some electronics! My knowledge of circuits, however, ended with grade school science.
Needless to say, we decided to divide and conquer. I added the lights into the cake design and Allen headed off to RadioShack. Allen created a series circuit with three LED’s, two nine volt batteries, a switch, a bunch of wires, a project box, some solder, and a bit of electrical tape.
(he totally wrote this section, see my aforementioned self proclaimed electronic ignorance)
Fettuccine with Asparagus, Peas & Bacon
I love pasta. I realize this is nothing extraordinary as most people, at least those worth befriending, also love pasta. It is one of those few dishes that is both delicious and totally justified in every season: spring, summer, fall, and winter. It is also one of those dishes that is often far better made at home as opposed to ordered over-sauced and over-cooked in an everyday restaurant.
Although not the lightest of spring pasta dishes, this recipe is definitely worth it! I did increase the vegetable-to-pasta ratio, from the original recipe, which may not exactly negate the heavy whipping cream or crispy bacon, but it at least helps make the dish look healthy!
Although not blessed with a “grilled cheesus,” we still consider this Glee dinner a success: the ultimate grilled cheese, tater tots, and an ice cold slushy!
This grilled cheese may not be a sign from above, but it sure tastes heaven sent! Slather 2 slices of Companion Peasant Wheat Bread with soft butter or margarine, arrange 2 slices of Cheddar cheese and 2 slices of Monterey Jack cheese Tetris style between the unbuttered sides of bread, and place in a skillet over medium heat. Toast until the bread is crispy and the cheese is completely melted. The Companion Peasant Wheat bread really does make this sandwich incredible. If you live in the Saint Louis area – definitely give this a try!!
Confession of a *wannabe* foodie… Everything on this plate is the same color, the tots are straight from the freezer section, the slushy is from the gas station, and there are no greens, but occasionally… totally worth it!
Brown Butter Brownies
I owe my discovery of these amazing, chewy, fudgy, nutty, crispy and delicious brownies to vegetable stew! The February Issue of Bon Appetit included an intriguing recipe for Lentil and Vegetable Stew with Kale. With only two of us in the house, however, I was hesitant to test the recipe for fear of endless leftovers. As I perused the rest of the magazine, the recipe for these Brown Butter Brownies screamed MAKE ME TOO!! What a perfect dinner, a healthy vegetable stew, followed by brown butter brownies and ice cream! I knew my mother would be proud (she taught me the beauty of salad for dinner and ice cream for dessert), so I invited her over for the recipe taste testing. Sure, the vegetable stew was tasty, but the brownies, oh… the brownies!! (more…)
Salmon with Roasted Cherry Tomatoes
The weather in St. Louis is warming up and, although it is May and not August, I am starting to crave tomatoes! I surrendered to my tomato temptation and busted out one of our standard, easy, weeknight favorites… baked salmon with roasted cherry tomatoes. This is a super simple, healthy, and delicious dinner (and the leftovers make an amazing lunch)!
Confession of a Wannabe Foodie… I take the leftover rice, tomatoes, and salmon and mash them together in one bowl… delicious! (more…)
I saw a tutorial for these adorable racecar toppers, on the Cake Journal site, several weeks ago, and was ecstatic when Elliott decided he wanted a racecar cake for his birthday! The tutorial is excellent! I did not, however, have all the supplies, so I improvised a little, but I still think they turned out great.
When looking at tutorials, don’t get overwhelmed with materials you may not have, you can usually cope with the materials you do have on hand (okay, I realize not everyone has fondant in the basement). As a novice cake decorator, I adapted the tutorial by using mostly fondant, instead of gumpaste, since I already had the fondant colored appropriately for the racecars. I used plain water to adhere the separate pieces, instead of tylo glue (shhh… I truly have no idea what that is). I only have one fondant smoother, so instead of using a pair of fondant smoothers to shape the car, I used my one fondant smoother and a box of graham crackers! (more…)
Casey’s Beach Cake
My friend Casey is getting married, on the beach, in less than two months! To celebrate her upcoming nuptials, I created a 3-tier, vanilla and chocolate buttercream, beach cake for her wedding shower, as any cake-loving friend would do. Casey loves all things teal, which coordinates perfectly with her beach-themed wedding. I knew if I started with teal water, I couldn’t go wrong. Once I finished the teal water, however, it was time to get creative! (more…)
I don’t hate leftovers. I don’t love leftovers. I enjoy leftovers for lunch.
Most leftovers get portioned into lunch sized servings and divided between the fridge and the freezer. What about the last bit of sauce left in the jar or those veggies that didn’t quite make it to the table? When they stare at you longingly from the fridge awaiting their fate… trash or tasty dish… it is time for a Kitchen Clean Out!