Archive: April, 2011
a cute DIY project to spiff up your old silverware for spring. doesn’t everyone have a set of old silverware? i keep a set underneath the sink and it could definitely use this makeover. wouldn’t it be fun to use this for your picnics?
all you need is:
spray paint metal primer, spray paint, painter’s tape, and sandwich bags
see the full DIY @ creativelychristy.blogspot.com
there is nothing more delicious on a Sunday afternoon than grilled pizza and a glass of Chardonnay! this pizza, via sweet road looks amazing!
4 c flour
1 tsp salt
1 tsp yeast
3 tbsp olive oil
1 3/4 c water
-Combine the first 3 ingredients in a bowl
-Combine the water and olive oil, then add to the flour mixture and mix well until a dough forms
-Knead the dough until it is smooth, then let rest for an hour to overnight (I was anxious and everyone was getting hungry, so we only let the dough rest for 30 minutes and it worked out fine)
-Cut the dough in two (or fourths) and roll out with a rolling pin to desired thickness, or if pliable enough, use various authentic Italian-looking pizza dough throwing methods…
2 c tomato sauce
1/4 c tomato paste
assortment of garlic, oregano, basil, rosemary, salt, pepper
2 tomatoes, sliced
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
1/4 onion, sliced
2 handfuls of spinach
as much mozzarella as you please
-In a medium bowl, combine the tomato sauce, paste, and spices until a uniform thickness is achieved
-Prep all the ingredients and arrange on a platter for easy and quick assembly
-Heat the grill to 400-450º F and pre-cook the dough as described earlier
-Add sauce first, then the rest of the ingredients with the mozzarella and tomatoes last to prevent everything else from drying out
-Close the lid of the grill and let cook for about 15 minutes, or until the mozzarella begins to bubble and brown
-Take out your pizza and let cool for oh… 20 seconds… and enjoy!
no grill? try this recipe
my mom used to make spinach dip in huge bread bowls and we would all be in a hurry to stuff as much as possible into our mouths before it was gone!
i’ve been looking for a healthier recipe and this one uses fresh spinach and yogurt. (i may have to add some water chesnuts too- i LOVE them in my spinach dip!)
1 6-ounce bag baby spinach
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thickened yogurt or thick Greek style yogurt
1 bunch scallions, chopped (optional)
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Yield: About 2 cups
Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.
i saw this cute recipe on 6 Bittersweets over the weekend and thought it would be fun to try for a spring dinner party dessert. i’ve actually never had orange soufflé before! (i usually stick with chocolate
Makes 6 soufflés
6 medium oranges (about 2 1/2 inches wide)
3 large eggs, separated
1/3 cup sugar PLUS 2 Tbsp sugar, and more for sprinkling
3 Tbsp cornstarch
1 cup freshly squeezed orange juice
1/4 cup milk [not skim]
2 tsp freshly grated orange zest
1 Tbsp Grand Marnier liqueur OR defrosted orange juice concentrate
Pinch of salt
Powdered sugar, to serve
Cut off the top part of each orange (about 3/4-inch) and a tiny sliver from the bottom so the oranges can stand straight. Using a microplane grater, grate the zest from the top part. Reserve 2 teaspoons for this recipe, then freeze the rest for another use. Empty the orange shells with a grapefruit spoon (making sure not to pierce the skin). Press the orange flesh through a strainer. Measure out 1 cup of juice for this recipe. Set orange shells on a large baking tray.
Preheat the oven to 375 degrees F. Dry orange shells if damp and lightly grease the insides with softened butter. Sprinkle bottoms and sides with excess sugar. Shake out extra.
Separate the eggs. In a medium bowl, whisk the egg yolks with the sugar and cornstarch until smooth. Whisk in the orange juice and milk. Place the mixture in a saucepan and heat over medium heat while stirring constantly until it thickens. Remove from the heat and add the zest, Grand Marnier, and salt. Let cool completely.
Using an electric mixer, whisk the egg whites until they hold soft peaks, then gradually add the 2 tablespoons of sugar and keep whisking just to stiff peaks. Fold 1/4 of egg whites into the orange custard to lighten, then add the custard mixture to the egg whites and gently fold in until fully incorporated. Fill the orange skins just to the top with the mixture. Flatten the tops with a spatula. Use your finger or a damp cloth to wipe clean the rim of the orange skins. Bake for about 20 to 25 minutes, or until puffy and golden on top. Sprinkle with powdered sugar and serve immediately.
i’ve been eating a lot of lentils and chickpeas for lunch recently- i love that you can prepare them ahead of time, plus they are nutritious!
since i love anything with a little kick, i thought this would be a fun recipe to try.
15-ounce can Chickpeas
1 tablespoon olive oil
Salt to taste
Mrs. Dash Southwest Chipotle Seasoning
Heat your oven to 375 F.
Drain the chickpeas and let them sit in cool water for a minute or so to release some of the sodium.
Place chickpeas in a strainer to drain. Give that strainer a good shake to remove excess water. Spread the chickpeas out on your pan. You can either dry the chickpeas with a paper towel, or go the low-tech route and let them sit for a few minutes to dry out.
Sprinkle the chickpeas with olive oil and toss them so that they’re all thoroughly coated.
Place the pan in the heated oven and roast the chickpeas for 40 minutes.
Season with salt and spices.
recipe and photo via namelymarly.com
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