Sorry for the long delay, folks. Being a mom and going back to work has definitely kept me busy. I've been easing myself into cooking more dinners and baking when I can find the time.
I've currently started running again - or attempting to run. I can't believe it's been almost 5 years since I ran the Disney Half Marathon for the Arthritis Foundation. I said I'd never run again, but I've been feeling the urge to get out and do something. So I decided on the Couch to 5K training and I signed myself up for a Turkey Trot on Thanksgiving Day! Here's the info on C25K - http://www.c25k.com/
So I finished up Week 1 last week, and I start on Week 2 today. I've only been running on the treadmill. Now that baby is old enough, I can leave him at the gym daycare. I'm not yet brave enough to run with the stroller, even though we do have a fancy jogging stroller! But now with the cooler weather, I'm hoping to get outside soon. Who knows, maybe the baby will be with me on my next 5K!
I'm also in the process of planning my son's 1st birthday party. I cannot believe he's turning 1 in December! Holy crap, where has a year gone!? I'm planning a Very Hungry Caterpillar theme. I finished designing my invitations already, and I can't wait to send them out. But for other projects, I've been reading up on how to make a caterpillar cake. We'll see how it goes! I might post a few trial and errors here.
So that's my update for now! I guess my blog will have to transition into something new...I'm no longer Newlywed or Well Fed. Time for a name change. I'll keep you posted!
Adventures of a gal who loves to cook and loves to eat!
Thursday, October 20, 2011
Wednesday, August 4, 2010
Heavenly Lavender & Lemon Pound Cake
Last time I went to Pickety Place, I bought some of their lavendar. They make a lavender lemonade that is so light and refreshing and I've always wanted to try it out. I never did end up making it at home, so I have a bunch of lavender sitting in my pantry. As I was looking through recipes I had saved, I came across one for Lavender-Lemon Pound cakes. This comination sounded heavenly, so I had to try it.
These are delicious! The original recipe can be found here - Savoring Time in the Kitchen
I made the recipe as was listed except for the lemon glaze. I found it to be very thick, so I added a few more tablespoons of the cream.
These little cakes would be perfect for an afternoon tea!
Monday, July 26, 2010
New Recipe - Bun in the Oven
I'm working on a new recipe. It's called Bun in the Oven and it takes about 9 months at 98.6 degrees.
So....I apologize for my lack of posting, but I wasn't feeling up to cooking or eating. I'm hoping to get back into the swing of things at some point soon!
Wednesday, March 31, 2010
Wilton Cake Decorating Course 2: Final Cake
I had a really good time taking Wilton Course 2. The class was much smaller, which meant it was easier to spread out and get some more attention from the instructor.
Course 2 focuses on making flowers out of royal icing. I was so happy I didn't have to make the icing using Crisco again, at least for most of the classes. Royal icing dries to a hard finish, so you can make a ton of flowers ahead of time and they keep well until you're ready to decorate your cake.
We also learned how to work with color flow. I have to say, I'm not a huge fan. You can see the colorflow in the little blue bird on the cake.
So in each class, we learned a few different flowers that we saved until the final class. I think my favorites were the pansies and the violets.
In the final class, we also learned how to make a rope border and a basketweave. I have to say, once you get the hang of the basketweave, it's awesome!! I loved how it came out. It's my favorite cake so far!
Course 2 focuses on making flowers out of royal icing. I was so happy I didn't have to make the icing using Crisco again, at least for most of the classes. Royal icing dries to a hard finish, so you can make a ton of flowers ahead of time and they keep well until you're ready to decorate your cake.
We also learned how to work with color flow. I have to say, I'm not a huge fan. You can see the colorflow in the little blue bird on the cake.
So in each class, we learned a few different flowers that we saved until the final class. I think my favorites were the pansies and the violets.
In the final class, we also learned how to make a rope border and a basketweave. I have to say, once you get the hang of the basketweave, it's awesome!! I loved how it came out. It's my favorite cake so far!
Friday, March 26, 2010
Smoky Tomato Soup with Grilled Cheese Sammies
I'm a little fussy when it comes to a good tomato soup. I don't like it overly sweet and I don't like big chunks of tomatoes. And any good tomato soup must have the perfect accompaniment - grilled cheese sandwiches and some crusty croutons!
This tomato soup definitely hits the spot. I like the smokiness the adobo chili pepper adds. You can also add a touch of cream or a dollop of sour cream for a creamier soup. You can easily make this a complete vegetarian option by substituting vegetable broth for the chicken broth.
I can't seem to find 28-ounce cans of the whole fire-roasted tomatoes, so I just get 2 of the 15-ounce cans of the diced fire roasted tomatoes.
An immersion (handheld) blender works best for this soup. If you don't have one, just use a blender. But be careful! Make sure you put a towel over the top of the blender, even with the cover. Hot liquids have a ability to fly everywhere in a blender - or maybe that's just my blender!
Smoky Tomato Soup with Grilled Cheese Sammies
recipe by Rachel Ray
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans whole fire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped (the more you use, the spicier this will be, so adjust for your taste)
Heat the olive oil over medium heat in a saucepan. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
Using the immersion blender (or regular blender) puree to desired consistency.
For the sandwiches, I LOVE Stop and Shop's Roasted Garlic Rustic Loaf with Cabot's 50% cheddar cheese. I add a little mustard to the grilled cheese for a little extra zing!
If you'd like croutons, any crusty bread will do. Cut the bread into 1 inch chunks. Put them on a baking sheet that fits in your toaster oven. Spray with some olive oil spray (Pam works) and sprinkle with some parmesan cheese. Toast lightly, flip and toast again. Toast until they're crispy, but not burned.
Delicious!
This tomato soup definitely hits the spot. I like the smokiness the adobo chili pepper adds. You can also add a touch of cream or a dollop of sour cream for a creamier soup. You can easily make this a complete vegetarian option by substituting vegetable broth for the chicken broth.
I can't seem to find 28-ounce cans of the whole fire-roasted tomatoes, so I just get 2 of the 15-ounce cans of the diced fire roasted tomatoes.
An immersion (handheld) blender works best for this soup. If you don't have one, just use a blender. But be careful! Make sure you put a towel over the top of the blender, even with the cover. Hot liquids have a ability to fly everywhere in a blender - or maybe that's just my blender!
Smoky Tomato Soup with Grilled Cheese Sammies
recipe by Rachel Ray
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans whole fire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped (the more you use, the spicier this will be, so adjust for your taste)
Heat the olive oil over medium heat in a saucepan. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
Using the immersion blender (or regular blender) puree to desired consistency.
For the sandwiches, I LOVE Stop and Shop's Roasted Garlic Rustic Loaf with Cabot's 50% cheddar cheese. I add a little mustard to the grilled cheese for a little extra zing!
If you'd like croutons, any crusty bread will do. Cut the bread into 1 inch chunks. Put them on a baking sheet that fits in your toaster oven. Spray with some olive oil spray (Pam works) and sprinkle with some parmesan cheese. Toast lightly, flip and toast again. Toast until they're crispy, but not burned.
Delicious!
Sunday, March 21, 2010
Choose Your Own Flavors - Stir Fry!
Stir-fry is a wonderful way to use up any veggies and proteins you've got hanging around in your fridge. You can use basic flavors to make something really delicious. You can easily make the same sauce and choose different proteins and veggies, or use the same ones with a different sauce.
The secret to a good stir-fry is high heat! You'll spend the most time prepping your veggies and cooking will be done in a flash.
This version is a ginger garlic stir-fry with peppers, asparagus and chicken. This feeds 2 hungry people!
You should organize your veggies into 4 groups, depending on how long they take to cook.
Here's how it goes:
carrots, cauliflower, onions, or peppers (first batch)
asparagus, green beans, broccoli, or butternut squash (second batch)
cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch)
scallions, fresh herbs, tender greens, or tomatoes (fourth batch)
For the protein:
2 boneless, skinless chicken breasts, cut into even sized chunks
1 Tablespoon soy sauce (I try to use low sodium)
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
Mix together and set aside.
Cut your veggies and separate according to the groups above. For this, I used 1 large red pepper, maybe 10 asparagus spears and 1/2 cup of edamame.
Extra flavorings:
2 tablespoons chopped scallions , white part only
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-4 tablespoons canola oil or grapeseed oil
For the Sauce:
3 Tablespoons soy sauce (light preferred)
1/2 teaspoon granulated sugar
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
1/4 cup minced fresh ginger
2 scallions , minced (just use the remaining greens from the extra flavorings)
2 Tablespoons low sodium chicken broth
Mix all the ingredients together and set aside.
Heat your pan over high heat. Add 1 Tablespoon oil and heat until shimmering. Add your protein and cook until done. For chicken, this is usually about 3 minutes. Remove the protein and set aside. Add 1 teaspoon oil and add first batch of veggies. Cook until tender, but still crisp. Add second batch of veggies and cook until tender, but crisp. Follow with as many batches as needed. You may add 1 teaspoon more of oil, if needed. Once your veggies are ready, make a clear spot in the center of the pan and add the extra flavorings. Cook for 10 seconds and then mix with the veggies and cook another 20 seconds. Return the protein to the pan. Add the sauce and stir-fry to coat for about 1 minute. Serve over rice, quinoa or couscous.
And you're done! Sounds complicated, but I promise, it's not. This recipe is adapted from Cook's Illustrated.
The secret to a good stir-fry is high heat! You'll spend the most time prepping your veggies and cooking will be done in a flash.
This version is a ginger garlic stir-fry with peppers, asparagus and chicken. This feeds 2 hungry people!
You should organize your veggies into 4 groups, depending on how long they take to cook.
Here's how it goes:
carrots, cauliflower, onions, or peppers (first batch)
asparagus, green beans, broccoli, or butternut squash (second batch)
cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch)
scallions, fresh herbs, tender greens, or tomatoes (fourth batch)
For the protein:
2 boneless, skinless chicken breasts, cut into even sized chunks
1 Tablespoon soy sauce (I try to use low sodium)
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
Mix together and set aside.
Cut your veggies and separate according to the groups above. For this, I used 1 large red pepper, maybe 10 asparagus spears and 1/2 cup of edamame.
Extra flavorings:
2 tablespoons chopped scallions , white part only
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-4 tablespoons canola oil or grapeseed oil
For the Sauce:
3 Tablespoons soy sauce (light preferred)
1/2 teaspoon granulated sugar
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
1/4 cup minced fresh ginger
2 scallions , minced (just use the remaining greens from the extra flavorings)
2 Tablespoons low sodium chicken broth
Mix all the ingredients together and set aside.
Heat your pan over high heat. Add 1 Tablespoon oil and heat until shimmering. Add your protein and cook until done. For chicken, this is usually about 3 minutes. Remove the protein and set aside. Add 1 teaspoon oil and add first batch of veggies. Cook until tender, but still crisp. Add second batch of veggies and cook until tender, but crisp. Follow with as many batches as needed. You may add 1 teaspoon more of oil, if needed. Once your veggies are ready, make a clear spot in the center of the pan and add the extra flavorings. Cook for 10 seconds and then mix with the veggies and cook another 20 seconds. Return the protein to the pan. Add the sauce and stir-fry to coat for about 1 minute. Serve over rice, quinoa or couscous.
And you're done! Sounds complicated, but I promise, it's not. This recipe is adapted from Cook's Illustrated.
Saturday, March 13, 2010
Wordless Weekend
Well, not entirely wordless, but I just wanted to show some more herbs from my Aerogarden. These are marjoram and oregano and they are fantastic fresh herbs!
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