Month: March 2014

Crunchy peanut butter dog treats

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Ingredients:

1 cup dry oats
2 cups whole wheat flour
1/2 cup smooth peanut butter
1/2 cup chunky peanut butter
1 cup water
1/4 cup canola oil
1 egg, beaten
Directions:

Preheat oven to 350°. Lightly grease a cookie sheet.
In a large bowl, combine oats, flour, peanut butters, water, canola oil and egg.
Lightly flour a flat, clean surface and roll the mixture out to about ¾ inch thickness. Cut mixture using a canine-themed cookie cutter and place on a prepared cookie sheet. Bake for 20 minutes on one side and then flip the treats over and bake an additional 20 minutes. Remove to cooling racks and let cool thoroughly, about 2 hours. They will harden as they cool.
Source: adapted from Dog Paw Print

Garbage room diaries…

 
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It was a lucky trip to the Garbage room in my condo building the other night.  I was able to score this beautiful hand hammered metal cake stand from India. I was able to incorporate it into my living room as a coffee table centerpiece.  I also found this black and white framed photograph that happens to match perfectly with the other back and white prints in my bedroom.
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Product Review: Clinique superfine brow liner

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Clinique Superfine Liner for Brows is an automatic, self-sharpening precision pencil used to fill in brows.  Pencils are great for getting precision down to a fine art–you can really define the brow and its shape with this product.  I started using this product about 6 months ago and I love the colour match and the natural finish.  My only complaint is that it runs out relatively quickly… I can get about a month and a half out of each one. The upswing is the wearing time for Superfine Liner for Brows is incredible — It lasts hours on me!

Details

  • Convenient pencil creates perfectly defined, natural-looking brows. Ultra-fine tip fills even the smallest gaps with precise, hair-like strokes. Automatically self-sharpens; glides on without skipping or tugging. Colour lasts all day.

price: $16.00

Broccoli & Parmesan fritters

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Ingredients:

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

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In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

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Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

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Sweet Potato & Quinoa Cakes with Blackberry and jalapeno salsa

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makes 4 cakes, is super easily multiplied

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

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Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

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Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix.

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Mint chocolate dipped Rice Crispy squares

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Serves: 20
Ingredients
  • 4 Tablespoons butter
  • 1 10 oz. bag marshmallows
  • 1 Tablespoon milk
  • Pinch salt
  • 5 drops green food coloring
  • 5 cups Rice Crispy Treats
  • 1 cup mini marshmallows
  • 8 ounces chocolate, chopped
  • 2 Tablespoons butter
  • 1 teaspoon peppermint extract
  • Sprinkles (optional)
Instructions
  1. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. In a large pot, melt the butter over medium heat. Stir in the bag of big marshmallows and cook, stirring often, until marshmallows are melted. Add the milk, pinch of salt, and green food coloring and stir until the color is evenly distributed. Stir in Rice Crispy Treats and mini marshmallows. Stir until Crispies are coated and mini marshmallows are just starting to melt.
  3. Turn the mixture out into the prepared pan. Grease your fingers with cooking spray then press the mixture into an even layer. Allow to cool.
  4. Melt the chocolate and butter over heat until smooth. Dip one end of the Rice Krispies in the chocolate or spoon it over one side. Set on a parchment paper lined baking sheet. Sprinkle with sprinkles, if desired. Allow to set up for 1-2 hours, or until chocolate hardens.

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