Tag Archives: kitchen
September 3, 2013
December 11, 2012
This is pretty exciting news, my friends. I’ve had the pleasure of teaming up with some of my favorite bloggers to celebrate the 3 year blogiversary of Amanda from Little Lady Little City, by giving one lucky reader a Kitchenaid Mixer and making all of their baking dreams come true! So not only are we super lucky to have Amanda in the blogging world, but one of you will also soon be the owner of one of these beauts!
A few years ago, my wonderful yellow Kitchenaid came into my life and I can’t imagine baking without it. I was lucky enough to be given mine by a good friend, so I can also attest to the awesomeness of getting a Kitchenaid FOR FREE.
So, do yourself a favor and check out each of these awesome lady’s blogs- you will be happy to add each and every one of them to your daily reads AND enter to win this fabulous prize!
Please note this giveaway will be active until September 30th 11:59PM EST and will be open to all US and Canada readers. There are quite a few ways to enter so do one or all of them!
a Rafflecopter giveaway
Tiny Print: The giveaway is open until September 30th at 11:59PM EST. The winner will be chosen at random shortly after the giveaway closes, and will be notified. Once notified, the winner has 48 hours to respond otherwise they will forfeit the prize and another random entry will be chosen. Please note that the color of the Kitchenaid mixer is subject to change due to availability.
November 17, 2012
Our CSA has been packed full of greens and I’ve been trying to use them in different ways so we don’t get bored. I’ve been making a lot of green smoothies, soups, and roasted veggies but sometimes we get to the end of the week and still have veggies left over. I’ve been making chips with some greens as they’re a good snack and you can use an entire bunch of any greens. These are good out of any kale variation or chard, but this week I made them with the greens on our golden beets.
Just wash and trim your greens and cut any tough stalks off. Put in a large bowl and sprinkle with olive oil and salt (garlic salt is good here too!). Toss so every leaf gets coated with the oil and salt. Spray a baking/cookie sheet with non-stick spray and lay out your leaves, trying not to have them overlap as much as possible. Bake in a 350° oven for about 12-18 minutes, depending on the size of your leaves. The bigger they are, the longer they take to dry out and crisp up. When they look like dried leaves, take them out and let them cool for a few minutes- and enjoy :)
September 28, 2012
I recently joined a CSA and Wednesday was my first week of veggie delivery. I love vegetables and I’m really excited to have a curated box of local, organic produce each week. This edition was loaded up on greens- spinach, kale, and spring mix. We also got red and golden beets, and watermelon radishes- both with the greens as well.
I love radishes but I’d never had watermelon radishes before- they were a little spicy and so pretty with their striped, pink centers. I’m looking forward to trying some new veggies and the new recipes that come with each delivery!
Are you a CSA member, or have you ever tried one out?
February 5, 2012
Like every other blogger out there, I’m excited for fall! Growing up in Oregon I would actually dread this season because it meant winter was coming. As the days got shorter, I would almost panic thinking of months and months of grey, rainy skies.
It may not be boots and tights weather here just yet, and the days are still hovering in the low 100s, but we are getting our version of fall. Cooler nights and mornings and actually being able to open windows, letting in some fresh air. I’ve started enjoying my favorite pumpkin beers, bought my first of many butternut squashes, and stocked up on apples. I love it!
Today I welcomed the season change by making some pumpkin cream cheese and best of all- some pumpkin syrup for homemade coffee drinks. I recommend both of these!
Have you started breaking out your fall recipes yet? What are some of your favorites?
P.S. Did anyone watch the new show Elementary? I love Sherlock mysteries and I’m kind of excited about it! Please tell me it’s not lame ;)
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Can you spot the vegetables in this picture? No? I didn’t think so. Between the disguise of a mustache and blueberries, they are pretty incognito.
I don’t think there is a vegetable I don’t like. I love them. But I also really love cookies & French Toast. I’ve been making these smoothies a few mornings a week as a way to really start my day off right. Especially on school days, so I’m full without the sugar crash an hour after breakfast. These smoothies can also be a great way to sneak them into a veggie hater’s diet.
This isn’t so much a recipe as a guide. I have been mixing it up based on what I have on hand.
- Greek Yogurt (roughly 1/3 cup)- Greek yogurt is creamier and packed with more probiotics and protein than regular yogurt.
- Vanilla nut milk (roughly 1/3 cup)- I have been using coconut.
- 1 celery stalk
- handful of spinach
- large kale leaf with the rib removed
- 1 pear or 1 banana- peeled and chopped
- 1 Tablespoon chia seeds- high in Omega 3 and help keep you full longer
- handful of frozen blueberries
Starting with the milk and yogurt, throw everything in a food processor until everything is chopped and blended. You can adjust your ingredients after the initial blend, add more milk if it’s too thick or more blueberries if you want it a little fruitier.
I would love to hear some of your favorite combos!
Mustache glasses were a wedding present from our cool friends Bethany & Adrian. They bought them here….