Tuesday, August 20, 2013

For my little boy...

Made this scripture photo for my little boy's room today... steal as you wish. : )

Saturday, May 4, 2013

Curried Cauliflower - It's like crack (not that I would know, Mom, promise)

Look at this stuff... take it all in. It tastes even better than it looks too, promise. Y'all mighta heard of roasting cauliflower in the oven before (it's the way to go, man. if you haven't tried it or curry isn't your thing, take the recipe below and swap the curry for Parmesan cheese), but this recipe is a variation with an added memorable kick of curry. Hope you give it a try!

Roasted Curried Cauliflower

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 8

6 tablespoons olive oil
2 large heads of cauliflower, cut into bite-sized florets
3 Tablespoons curry powder (more if you'd like)
salt and black pepper to taste


Preheat the oven to 450 degrees F. Cover a large cookie sheet with foil. Toss olive oil and florets in a gallon ziplock bag until cauliflower is coated. Add curry powder, and salt and pepper and toss again. Pour into the prepared cookie sheet, and sprinkle with more curry powder and salt, if desired.

Bake for 25 minutes, stirring halfway through. Broil for last 3-5min watching carefully so they don't burn. Enjoy!

Monday, April 15, 2013

New in Campbellstown - kitchen shelves

Every gal has her dream kitchen glittering somewhere in her mind - posh appliances, perfect cabinets, gorgeous dishes, miles of counter space, happy colors or maybe all white... My dream kitchen, you'll see if you follow me on pinterest (Campbellstown), is something like "cottage clutter" with wood floors, a pie safe, heaps of white ironstone, a spiral staircase, fireplace, apron front sink, and shelving instead of cabinets.
All three pics via Pinterest

My for realz kitchen (seen in this post), is home to an army of cabinets. I'm grateful for them, since we don't have a pantry (c'mon architect, seriously?), but shelves has been my dream for a long time. So finally this past week, I took down my family photo board and drilled in these babies!

I found an old plank underneath our shed, cut it in half, sanded down the edges, and bracketed it to the wall. It's perfectly sized too! My fav part are the mug hooks, which you can easily find at Lowes for a couple bucks. The shelf brackets cost $6 each, mug hooks were $3, so this whole happy project took less than $30 and less than 30min - my kind of DIY! Now my bright kitchen looks a little more like my dream kitchen. Thank you, Lord, for free wood, and free time!

Saturday, March 30, 2013

Sunday, February 17, 2013

Spicy Sausage 'n Cheese Pasta

This recipe was a Pinterest find, as are most of my trial recipes, and we really enjoyed it. It was sorta like a Mexican mac 'n cheese with delightful hits of salty sausage. We'd definitely do it again. The kids (ages 1 and 4yrs)  said it was too spicy, but they're wimps. My favorite part of making it was that it was SO simple! You don't boil the noodles ahead of time, just toss everything thing in a pot and simmer. This supper-procrastinating mama loved that, plus the noodles have lots of flavor from cooking in the broth. If ya give it a try, I hope you and yours enjoy it as much as we did!
Spicy Sausage Pasta
1 tbsp olive oil
1 lb smoked sausage, sliced
1.5 cups diced onion
2 tsp garlic powder
4 cups low-sodium, all natural chicken broth
2 (10 oz) cans Ro-Tel tomatoes and green chiles OR cilantro lime
1/2 cup heavy cream
1 box penne pasta (or whatever you've got in bite-size)
1 teaspoon white pepper (cut back on this if you have wimpy kids, like me)
 1 1/2 cups cheddar cheese, shredded
1/3 cup sliced scallions (optional)
1. Heat olive oil to an oven-safe pot (I use my beautiful, cast iron le cruset look-a-like from Aldi) over medium high heat until hot. Add sausage and onions and cook until lightly browned -you want that good color and roasted taste.
2. Add broth, rotel cans (undrained), uncooked pasta, garlic powder and pepper and stir. Bring to a boil, cover pot, reduce heat to medium-low, and add cream. Simmer until pasta is al dente, stirring occationally to keep it wet. Check for doneness at 12 minutes.
3. Remove beautiful blue pot from heat and stir in 1 cup cheese. Top with remaining cheese and sprinkle with scallions (I didn't have any on hand, but the inspirational recipe I adapted this from called for them, and I think they'd be a nice addition.). Broil until cheese is melted, lightly browned, and bubbly.
Makes 8 servings.

Thursday, January 31, 2013

Two Ingredient Banana Pancakes (Gluten Free)

 This is one of those "no excuses" recipes - meaning you have no excuse for not trying it because: (a) it's good for you, and (b) it's so easy a four year old could do it. And she did do it, my four year old that is. Also, if you're one of those folks who unfortunately can't have gluten in their diet, you have even less excuse because, seriously, you can't eat like anything good and here's a recipe for something good you could eat.... so make it. (If, by chance, you're one of those folks who is voluntarily avoiding gluten for some trendy (crazyinthehead) reason... seriously?? Live for those who cannot! BAGEL! BAGEL! BAGEL! Okay, I'm done.) On to the recipe...

Yum. I saw this recipe on Pinterest, of course, and I love it's ease for the cubs. I can whip these up just as fast a a bowl of oatmeal, but I get more smiles. It's as simple as this:

Grab a banana and an egg, this will make one large pancake. (the recipe below makes two) A soft banana is best, easier to mash.

Begin mashing the two together in a small bowl. You can use a fork, but I like my biscuit mixer/ potato masher thingy.

While you mash, heat a small skillet over medium heat and add a little pat of butter. Note: Please, people, use butter not oil or (heaven forbid) PAM. If you want that crisp, browning action, you need to use butter. It's really not as bad for you as the health department would like you to believe - fat is not the enemy, it's brain fuel, especially for children... but don't get me started. : ) Let that skillet get good and hot, and the BUTTER spread all 'round.

 Mash, mash, mix, mix, until the there aren't large banana lumps anymore.

Pour all the mix into the hot skillet, and let it cook on one side until browned, then flip. Mmm, look at that golden sweetness!

Serve immediately to happy toddlers! You can top your pancake how you'd like, Nutella, peanut butter, etc, we chose vanilla Greek yogurt as a "dip" instead of syrup - the cakes are quite sweet already being made of natural sugar! So how do they taste? A lot like banana bread, yum, and they're filling. They have the consistency of an omelet, easily cut and chewed. Also, they would freeze well, if needed, since the two ingredients freeze well.

Oh, don't let this snarky little handsome face fool ya... see that yogurt everywhere? Yeah, he thought his pancake was "Umm! Oood!"

Two Ingredient Banana Pancakes
Makes 2

Butter for pan
2 bananas
2 eggs

Heat butter in skillet over medium heat. Mash bananas and eggs together with a whisk or fork in a bowl until smooth. Pour half of mixture into skillet and cook, flipping half way through after the first side is browned. Follow with the rest of the mix, making the second pancake. Serve immediately with topping of your choice. Enjoy!

Sunday, January 20, 2013

10 Minute Slouch Beanie DIY

I love me some goodwill; both the happy feeling and the thrift store. Weeeell, their prices could be a bit better since they are, at times, the same as Walmart, but often i still find cheap treasure. While there recently, I snagged a couple of old, thick sweaters to make into beanie hats for the kids... and, okay, for me too. It was an easy 10 minute project, and hard to mess up, yay. (perfect for this sloppy sewer) Here's how i went about it...

- grab an old sweater, flip it inside out
- use another hat as your template for size and line it up with the bottom of the sweater (NOTE: for a slouchy look, I cut my hat several inches taller than the template hat)
- cut it out. ugly edges are fine, just try to make both sides fairly even
- pin the two pieces together
- use a small, straight stitch (stitches close together), and sew yourself a beanie!

hope y'all like yours as much as I like mine! and I promise Eva liked hers too, but she wouldn't let me take a picture that could convince anyone of that. stinker.


Saturday, January 12, 2013

Easy Cajun Beans and Rice

Stromboli. I make a mean one - homemade semolina dough, two kinds of meat, cheese, and homemade marinara. The Huz worships those loaves of chewy Italian goodness, as well he should, but this recipe, however, is not that one. This recipe was one I whipped up in 20min, fridge to table, on a night that my former supper plan came to a sad end. I left dough to rise for that fantastic stromboli...aaaaaaand left it forever and it dried out. Fail. (and by left it forever, i mean more than 24hrs in a warm oven. don't ask.) Happily, my two big men and I loved this quick-fix supper, and we're adding it to the rotation. I shared it's spicy gorgeousness on Facebook and y'all asked for the recipe, so here it is! One warning, it is rather hot, we like our Cajun seasoning, so taste as you go. Eva couldn't eat it (yogurt for supper!), but Dre took the heat like a champ. Hope you and yours dig it! This grainy photo was all I got, folks, but you can still tell it was deeelish.
Easy Cajun Beans and Rice
(brought to you by the fruit of forgetfulness and blessed creativity.)

1 smoked kielbasa sausage, sliced

3.5 - 4cups cooked brown rice

2 cans black beans, drained and rinsed

2-3 TB Cajun seasoning (more or less to taste)

1 can chicken broth

½ cup sour cream

Heat skillet over medium high heat. Add slices of kielbasa, and brown for several minutes. Add rice and drained beans and mix. Sprinkle Cajun seasoning over mixture, followed by broth, and blend. Allow to simmer for 10min or until heated through. Stir in sour cream and taste. Add more Cajun seasoning if desired. Serve with honey cornbread and enjoy!