Friday, March 11, 2011

DIY business cards

a few things have been going on in my life this week. most disturbingly, the washing machine broke. i don't see why it had to do this before we moved. i mean, c'mon! this kind of left me in a state of disarray, throwing most of my possessions around the floor, making more food than necessary and embarking on DIY projects...

i was recently approached by a nice lady at the etsy vendor show downtown at west elm who wanted my business card! i was wearing a headband that i had made and she wanted one, too. i was flattered. it was at this moment that i realized i need business cards. and i am, of course, impatient - so i decided to make them myself yesterday instead of waiting for free ones to come in the mail. they look pretty ghetto. but if nothing else, i got some bird confetti out of the deal! with pens and a paper cutter and this nifty bird punch that i found at michael's, i ended up with a semi cool idea. here are the results :

















i'm not EVEN blogging about food today! because i am about to go LEARN and be INSPIRED at the Food Blogger's Convention downtown at Whole Foods! ALL WEEKEND! can't wait to put what i learn to use! thanks to Kathryn for the opportunity!!!

Tuesday, March 8, 2011

whole wheat banana muffins with maple cinnamon glaze

i'm patting myself on the back right now. you can't see it, but i am. i feel like such a grown up when i make up my own recipes.

you see this muffin?

















it's so moist it's seeping through the paper.


that sounds kind of gross. but when is the last time you made banana muffins that weren't dried up and crusty on the outside, leaving you digging out the insides? you know you've done it... that's why they started just making muffin tops. well these little friends are delectable as is and won't give you a muffin top of your own.

The Opposite of Stale and Dried up Banana Muffins:

3 ripe bananas, mashed with a fork
1/2 cup brown sugar
2 eggs
1 stick of butter, melted
1 tsp vanilla
1.5 cups whole wheat flour (try it with oat!)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Would You Like Some Maple with Your Cinnamon? Glaze :

1/4 cup maple syrup
2 tsp cinnamon (or 1 tbs if you're brave)
1/4 tsp salt

Step 1: combine first 5 ingredients, whisking until loosely incorporated (it's ok if the butter isn't mixed in perfectly.)

Step 2: combine dry ingredients with fork then whisk into the wet ingredients. pour into lightly buttered tins.

Step 3: bake for 15 minutes at 350 or until a cake tester comes out mostly clean!

Step 4: mix together glaze ingredients and dunk cooled muffins into the bowl once (or twice if you're bad.)




2 tips when serving these :
1) don't eat 4.5 in one day like i did when your husband's string quartet doesn't eat them. i'm not sorry.
2) do not serve to friend who is allergic to cinnamon. i am sorry for that.

Sunday, March 6, 2011

ode to rotisserie chicken

rotisserie chicken is such a time saver. especially the $5 natural ones from costco! it can be used throughout meals for a whole week or you can freeze some to use later for casseroles or other dishes!

here are two recipes that i incorporated rotisserie chicken into and have assembled while Greg is gone. i should practice or study but i've basically given up on those tasks and resorted to food creations instead..... it's just me and the dog.

hey, zoe! want to help?


i'm sleeping, anna.



















i told you. i am trying to sleep. get that thing out of my face.

















Sun-dried Tomato Pasta with Rotisserie Chicken



1/2 package whole wheat pasta (or your choice, any will do)
5 tbs butter
3 cloves garlic, chopped
1/2 an onion, chopped fine
1/4 cup heavy cream
salt to taste
1/2 cup sundried tomatoes, rough chop
1 cup shredded rotisserie chicken
Parmesan for topping




Boil water for pasta as per usual and cook, drain, set aside.
Melt butter and sautee onions and garlic until translucent. Add cream and salt to taste, stir in sun dried tomatoes and chicken to warm. Toss with pasta and serve with grated parmesan and some greens!



Curried Chicken Salad


Make as much of this as you like, it will last up to 5 days in the fridge - so double or triple this! Also, adjust spices according to your personal preference to make more or less spicy!

2 cups shredded chicken
1/4 cup mayo
1/2 tsp garlic salt
1/2 tsp cumin
1/2 tsp paprika
1 tsp red curry powder
1 tsp curry powder

1/4 cup golden raisins and 1/4 cup crushed walnuts for garnish

Combine the above spices and mayo with the chicken, set on a bed of spinach and garnish with the walnuts and raisins! Serve up with some fruit, like clementines :D