At Your Request

We made these cupcakes for Clara’s First Birthday. The recipe (link below) is from Better Homes & Garden’s 150 Sweet Recipes Cupcake magazine- Granny bought it for Lauren, our 9-year-old-cupcake expert.

My friend Gini requested this recipe after eating one (or was it two?) cupcake at the beach and taking home the rest “for her hubby”. Yes, carrot cake fans, they’re really that good! It’s a nice update of a carrot cake- the cream cheese filling is a nice surprise- and a cupcake is the perfect size to enjoy but not over-indulge. Unless you eat three.

Carrot Pineapple Cupcakes with Cream Cheese Frosting- Link to the original recipe

Meal Planning Monday

We are enjoying some sweet family time with GeGe this week. I love being in the kitchen with my grandma, but Lauren has mostly replaced me! She and GeGe get in there and whip up some yummy meals. I won’t be too jealous.

GeGe is leading the meal planning most days, but I do have a Mexican Black Bean Chili in the Crock Pot this week- it’s a new recipe & I’m excited to try it. Vegetarian Crock Pot recipes are often bland & boring, so I’m happy to be building a good collection of tasty ones!

If you have any tried-and-true veggie crock recipes, I’d love you to share them! Email it to me and I’ll post on the blog for others to enjoy, too!

Meal Planning Monday

HAPPY INDEPENDENCE DAY!!!

We’re enjoying the 4th- what a perfect summer day to celebrate freedom, family and yummy food! We just finished cleaning up after the neighborhood parade & enjoyed a refreshing glass of Watermelon Lemonade and are kicking back for an easy rest-of-the day.

M- Ravioli with Pesto and a fresh side salad
T- Fresh caught Trout & Flounder with Sweet Potatoes and Pineapple Carrot Cupcakes for Clara’s Birthday!!
W- Sweet & Sour Veggie Stir Fry
R- Garden fresh Greens & Cannellini Beans over Polenta (never made it last week…)
F- Pizza with fresh Chevre & Tomatoes from the garden

YUMMY & Easy week this week!

Meal Planning Monday

> We have family coming in town for the 4th & Clara’s Birthday and a special night out at the beach- this week’s menu is shaping up to be yummy!

M- Bruschetta (made with tomatoes and basil from my garden!) and a BIG Italian Salad with peppers from the garden, marinated olives, fresh parmesan and a homemade balsamic viniagrette!
T- My VFSITWWW (very favorite soup in the whole wide world) the Sweet Potato Bisque from Biscotti’s
W- Dinner & a concert-by-the-sea in St Augustine
R- Greens & Cannellini Beans over Polenta
F- Roasted Potato Salad & Chris’ Amazing fish cakes
S- Veggie Pot Pie in individual puff Pastry Bowls
S- 3rd of July COOK OUT!

If anything looks good, come on over! If anything looks great, ask for the recipe!

Meal Planning Mondays

> Soo… do you ever have one of those weeks where things don’t quite go as you’ve planned? I think that’s what Solomon meant when he penned, “The heart of man plans his way, but the Lord establishes his steps.” -Prov 16:9

Last week was one of those. Clara had her first fever and needed Mamma to hold her alllllllll day for a couple of days. Daddy O ordered pizza one night (bless him!) and… I can’t even remember what we had the other night. ?? Either way, we have some meals I purchased ingredients for that we never made, so this week is much the same as last week’s plans.

M- cheese sandwiches

Meal Planning Mondays

>
This week is an extra special week… My niece, Lilly Anne, was born today!! Some of the meals I have planned are to double so I can bring some food to my sweet sister and her family to lighten their load as we celebrate this little one’s birth.

This is funny! I didn’t realize how many meals we have are dairy-free. Well, there ya have it. This week’s menu. Nutritious and delicious.

At Your Request

> Roasted Veggie Stew

This is a delicious and hearty dinner. Bonus: It’s also fairly easy. Try it & let me know what you think!

And I like to double or triple the ingredients to make a nice big pot- it is very yummy & leftovers are good, too! So when it calls for 2 parsnips, I just use a whole bag (etc). Enjoy!!

Roasted Veggie Stew

2 tsp fresh thyme, snipped
2 parsnips, peeled and chopped 1/2″ cube for all the chopped veggies
1 potato, peeled & chopped
1 rutabaga, you guessed it, peeled & chopped
2 carrots, peeled and cubed (haha- got tired of typing chopped)
1 onion, cut into 8 wedges
1 Tbsp olive oil
1/2 tsp salt
3 c veggie broth
15 oz can great northern beans, rinsed & drained

Toss all the “peeled & chopped” veggies plus the onion with the oil. Sprinkle with salt. Spread on a cookie sheet & roast in a 450 degree oven until brown & tender. (30 min ish?)

Meanwhile, bring the broth & beans to a boil in a large pot. (If you only have dry thyme, add it here.) Add the roasted veggies and return to a boil. Simmer 5 minutes or so & stir in the thyme (if you snipped fresh from the garden). I like to mash some of the soup at this point for a slightly thicker consistency.

At Your Request…

>Red Pepper and Pignolia Sauce
This sauce is versatile, easy, tasty & healthy! You only need a bit on your grains, as it’s very rich. I served it over Israeli Couscous tonight & loved it. On other occasions, I’ve used it to top rigatoni, brown rice, and even veggies. Use your imagination!

For the roasted peppers- you can buy a jar *or* you can just toss 3 whole peppers on a cookie sheet & roast in the oven. This time I did mine at the last minute. Put them in at 500 for, oh, 45 minutes or until the skin is blistery & can peel right off. Then peel, seed & enjoy.

Red Pepper and Pignolia Sauce

1c roasted red peppers (2-3 peppers)
3 Tbsp olive oil
2 Tbsp pine nuts, lightly pan toasted
1 Tbsp balsamic vinegar
1+ Tbsp basil
1 clove garlic
1/2 tsp allspice
1/2 tsp salt

Combine all ingredients in a blender or food processor. Process until creamy & smooth. Serve over pasta or grains.

That’s it!

Meal Planning Mondays

> Week two of Meal Planning Mondays. Here is last week’s menu. I may not write that we’re having salad every day, but we do. Sometimes I make it fancy, others it’s just mixed greens, dressing and a few nuts. I like to make homemade dressing and it’s quite easy with my Williams Sonoma salad dressing bottle with recipes printed on it. Chris gave me that and a salad spinner one Mother’s Day and it has gotten SO much use! I {love} it! Here’s a similar one, but I just shake mine- no gadget to stir.

M- Winter Veggie Stew (Roasted Rutabagas + Parsnips + Onions + Carrots + Potatoes = warm & yummy goodness!)
T- Ben & Timothy’s Birthday! This year, Timothy requested pumpkin pancakes for breakfast. Since we have Apolojax, it’ll be quick PB&Js for lunch, and Ben wants BBQ Beef Ribs on the smoker for dinner. We’ll serve those with smoked new potatoes & {ahem} salad.
W- Red Pepper & Pignolia Sauce over quinoa
R- Linguine (I forgot which sauce I’m making. Sorry!)
F- Pizza
S- Creamy Lentil Soup
S- Stuffed Shells

Last week, Mauricio took me up on the offer to pick a night & pop in. Who will it be this week? Give us a call & come on over!

Meal Planning Mondays

>

I am often asked, “What exactly do you eat?” Sometimes because people are wondering what {mostly} veggie people enjoy for dinner and sometimes because the thought of cooking for 8 three times daily seems daunting. So I’m going to start posting our weekly menu on Mondays. If you want to stop by, now you can browse the week’s offerings and know which night to show up.