We are quickly approaching the last weekend before Halloween! Have you gotten your pumpkin yet? Any fun Halloween traditions you’d like to share?
I tag lots of things that look good and inspire me on Pinterest. I like to pin my favorite crafts, recipes, etc to my boards and hopefully one day actually trying some of them out. The other night I tried my first Pinterest recipe courtesy of Food52.com!
I pinned this recipe from Jane Wang because it interested me. My husband likes greens and I don’t like eating just the greens cooked. I thought that the kale married with quinoa was a great idea! I made this recipe the other night, paired with chicken, and it was really great! The mixture of flavors, kale and quinoa were delicious. I also enjoyed the touch of crunch from the toasted pine nuts.
It was great trying something new… also it’s nice knowing that all that time I spend pinning is not wasted!
You know I’m a huge fan of up-cycling apparel…so, is it a surprise that I absolutely love this project? This summer, I up-cycled a men’s necktie into this fabric necklace. I can’t wait to try making these cuffs! I also have another necktie project in the works so stay tuned!
What do you do with a bunch of random vegetables and firm tofu?
You text your friend Agnes and ask her. She will respond by telling you to stir fry ’em. Duh!
no grocery list required:
2 Tbls olive oil
1 or 2 cloves of garlic, sliced up
Some onion or shallots
whatever veggies you have in the fridge, chopped, sliced, diced, whatever
package of firm tofu, cut into chunks of squares or rectangles
Saute garlic and onion or shallots in the olive oil, the add veggies and tofu.
Stir Fry it up… add some sea salt and fresh crushed pepper to taste.
Note: Agnes says to cook it a little longer so that the tofo soaks up the flavors of the veggies.
One Sunday afternoon, the kids and I took a field trip to the bookstore. I so much rather spoil them at a bookstore rather than the toy store. I love that the kids enjoy books and reading! Reading is one of my favorite things to do in my spare time. Anyways, now that it’s October, the bookstore had lots of great Halloween books out and The Ugly Pumpkin caught our attention. This story was so adorable and heart-warming, we recommend it for your library.
Later at the grocery store, all the pumpkins and other winter squash were displayed and the Ugly Pumpkin had inspired me to try something different. I found a great butternut squash, on sale, and thought I’d take a stab at it. I researched online different recipes and they all looked so complex. Butternut squash risotto, stuffed butternut squash, roasted chicken with butternut squash and potatoes, all sounded spectacular and complicated. I need something easy, let’s get back to basics! I decided to just simply roast the squash in the oven.
First, I cut the squash in half-length wise and spooned out the seeds. I squished the two halves into a 9×13 glass baking pan and added 1/4″ to 1/2″ of water at the bottom.
I rubbed the tops of the squash with butter then sprinkled on salt, pepper and brown sugar. I also cut small pads of butter for melting and left those on top. Once finished, I stuck them in the pre-heated 400 degree oven and waited. The roasting takes the longest time, at least an hour, but it depends on the size of the squash.
When finished, I let them cool for a few minutes then I carefully scraped the flesh out. I only scooped out one half and saved the second half to make a small batch of soup! Sometimes, the basics are all you need to have a great dish!