Love this quote to start my week ... hope it brings inspiration to yours. Happy Monday!
Image via: polyvore.com
Monday, September 30, 2013
Inspiration - Live Every Day With Intention
Love this quote to start my week ... hope it brings inspiration to yours. Happy Monday!
Image via: polyvore.com
Saturday, September 28, 2013
Friday, September 27, 2013
In The Kitchen - Shrimp Over Cumin-Scented Beans & Coconut Rice
I was visiting my family in Missouri this week and my sister and I made this recipe for Shrimp Over Cumin-Scented Beans & Coconut Rice and it was outstanding! We love to cook together and put our own twist on recipes. This one was so fun to make and the everyone raved about it ... even my 3 year old nephew tried it!
- 2 tsp olive oil
- 1 small jalapeño pepper, cored, seeded and minced
- 1 medium clove garlic, minced
- 1 can (15 oz) red kidney beans, undrained
- 1/4 tsp cumin
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1-1/2 lbs medium shrimp, peeled & deveined
- 2 Tbsp lime juice
- 1/4 tsp paprika, smoked or hot
- 2 Tbsp cilantro, chopped
- 1 cup basmati rice
- 1/4 cup lite coconut milk
- 1-1/2 cups water
- Preheat oven to 400°. Arrange shrimp in a medium bowl and toss with the lime juice and paprika. Marinate for 10-15 minutes.
- Wash the rice and drain. Fill medium saucepan with 1-1/2 cups water, 1/4 cup coconut milk and a pinch of salt. Bring to a boil. Add the rice, stir and bring back to a full boil. Cover and turn down heat to low. After 15 minutes, remove from heat and fluff with a fork.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the jalapeño pepper and garlic and saute for 2-3 minutes. Add the kidney beans, cumin, oregano, salt and pepper and simmer over low heat for approx 10.
- Spray cooking pan with olive oil spray and spread shrimp out in a single layer. Spray shrimp with light coat of olive oil spray. Roast for 8 - 10 minutes, until just pink, firm and cooked through.
- Serve shrimp over kidney beans and coconut rice and garnish with chopped cilantro.
Note: the picture shows chives as garnish, but I think the cilantro is a better flavor with this dish.
Buon Appetito!
Thursday, September 26, 2013
Artist Spotlight - Vintage Cookbook Illustrations
Illustration by Gloria Kamen
Image via: Vintage Goodness
I love vintage cookbook illustrations and wanted to share a few of my favorites today. Gloria Kamen's illustrations for the 1957 Betty Crocker's Cookbook For Boys and Girls are so sweet and playful.
Illustration by Gloria Kamen
Image via: Vintage Goodness
This adorable illustration of a boy eating spaghetti is from the 1954 Dishes Children Love from the Culinary Arts Institute. It's for a recipe called Spaghetti Feast.
Artist Unknown
Image via: Retro Cookbook
Frank Marcello's whimsical illustrations of pigs for the 1961 Cutco Cookbook are wonderful and make me smile. Adorable happy pigs next to the recipes for pork dishes. Very funny!
Illustration by Frank Marcello
Image via: Vintage Goodness
Illustration by Frank Marcello
Image via: Vintage Goodness
Hope these pictures make you smile today!
Images via: Vintage Goodness Blogspot
Wednesday, September 25, 2013
Dog Lovin' - Dogs Snugglin'
Image via: National Geographic Kids
I love when our Indigo and Lily snuggle together when they're sleeping and it's happens often. Sharing some cute pics today of other pups cuddling while sleeping. Hope they make you smile!
Our Indigo & Lily
Image via: Jokeroo
Image via: Cute Heaven
Image via: Cutestuff
Happy Dog Snugglin' & Dog Lovin'!
Tuesday, September 24, 2013
Sweet Indulgences - Pumpkin Butter {Dairy Free}
Now that it's officially Fall, my mind turns to all things pumpkin. I love, love, love pumpkin butter and this recipe is my favorite! It's non-dairy and a healthier version without white sugar. I'll have a jar of it in my fridge from now until Christmas ... perhaps longer. Hope you enjoy!
I love using pumpkin butter on:
Pumpkin Butter
- 1 15-oz can pumpkin puree
- 1/4 cup agave syrup
- 1/4 cup maple syrup
- 1 t. cinnamon
- ½ t. ginger
- ¼ t. ground cloves
- 1/8 t. nutmeg
- Pinch of salt
- In a small saucepan, combine the pumpkin puree, agave & maple syrups with a whisk. Stirring constantly, cook over medium heat for 15 minutes until thickened. The color will darken considerably.
- Stir the spices and salt together in a small bowl and add to the pumpkin mixture. Combine with whisk and cook for another 5 minutes.
- Remove from heat and allow pumpkin butter to cook in a jar before sealing and putting in the refrigerator.
- Toasted english muffins w/ ricotta cheese, extra cinnamon & a drizzle of honey - heavenly!
- A dollop on vanilla ice cream
- A warm slice of pumpkin bread
- On corn muffins
Have a sweet day!
Image via: Flickr | photo by Susan Wolfe
Monday, September 23, 2013
Saturday, September 21, 2013
Pinterest - My Favorites This Week
Dog Lovin' - Dog Jammin'
Interior Eye Candy - Gorgeous Lights
Culinary Pleasures - Moroccan Chickpea Salad
(click here for recipe from Delicieux)
Flower Love - Double Ranunculus
Happy Weekend & Happy Pinning!
Images via: Pinterest
Friday, September 20, 2013
In The Kitchen - Herbed Roast Chicken
This Herbed Roasted Chicken from Simply Recipes is my go-to recipe when I want to cook a whole chicken. The skin of the chicken gets golden and crispy every time and it looks beautiful! Especially with the herbs showing through the skin. It's a show-stopper to serve and always turns out moist and juicy. And, the aroma throughout the house is divine!
Thank you for a great recipe Elise!
Thank you for a great recipe Elise!
Buon Appetito!
Image via: Simply Recipes
Thursday, September 19, 2013
Artist Spotlight - Bird Paintings By Erin Fitzhugh Gregory
I'm inspired once again by Erin Fitzhugh Gregory's oil paintings. I love her bird series and the vibrant colors! I previously spotlighted Erin's floral paintings and continue to visit her site regularly for inspiration. See my previous post here.
Be sure to stop by Erin's website to see her gallery. You'll be glad you did!
Thank you for inspiring me today Erin!
Images via: Erin Fitzhugh Gregory's website
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