by | March 31, 2010 · 7:27 am

Pesto, Spinach and Tomato Garlic Bread Appetizer

My sister served me the most delicious appetizer at my nephew’s birthday party.  She placed a tray in front of me that had a “loaded” garlic bread surrounded by sliced lemons.  I thought the lemons were an odd choice of garnish until she explained that you need to squeeze a fresh slice of lemon over the bread right before you eat it.  It really brings out the flavors of the spinach, tomato and garlic.  It sounded strange to me, but one bite and I was hooked!  This is an easy go to appetizer that will definitely please a crowd.

Pesto, Spinach and Tomato Garlic Bread Appetizer

1 loaf of frozen garlic bread, sliced horizontally
1/4 cup homemade or store bought pesto
1 medium tomato, seeded and diced
1/2 cup frozen spinach, thawed and drained
1 1/2 cups shredded mozzarella cheese
2 lemons

Spread a thin layer of pesto sauce over the two halves of the frozen bread.  Add the diced tomatoes and spinach evenly on top.  Sprinkle with mozzarella cheese.
Bake at 375 until the cheese melts and the bread is toasty, about 10-15 minutes.

Slice the bread into pieces and serve with lemon wedges.

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by | March 29, 2010 · 8:02 am

Cashew Carrot Coconut Soup with Curried Tofu

A few weeks ago I picked up a box of Cashew Carrot Ginger soup at Whole Foods. I usually find pre-fab soups to be bland or ridiculously high in sodium and tend to avoid them but this one had amazing flavor. I’ve been on a mission to recreate it ever since and I think I’ve gotten pretty close!

This soup packs big flavors, heavenly aromas and is completely vegetarian. I heartied it up a bit by adding some tofu, an idea I got from Food Network Magazine (which is great, btw), but you could skip it if tofu is not your thing.
Carrot Coconut Soup

Cashew Carrot Coconut Soup
1 1/2 bags frozen carrots, thawed
1/2 C cashews
1/2 onion, diced small
2 C vegetable broth
1 C carrot juice
1 can lite coconut milk
1-2″ piece of fresh ginger, grated
1/2 tsp white pepper
kosher salt

Curried Ginger Tofu
1 pkg extra firm tofu
2 Tbsp curry powder
1 Tbsp ginger powder
1/4 C flour
2-3 Tbsp oil
salt & pepper
sliced scallions

In a food processor, puree carrots, cashews and 1/2 C broth until smooth. In a large pot, saute diced onion in a little bit of olive oil. Grate ginger using a zester or a cheese grater and stir into onions, cooking until onions are soft. Season with salt and white pepper. Add carrot cashew puree to pot and stir in carrot juice, mixing well. Add remaining broth and coconut milk and simmer for 15-20 minutes. Season well with salt to bring out the flavors (it may require more than you think).

Slice tofu into small cubes and pat dry. Mix flour, curry, ginger, salt and pepper in a small bowl. Mix in tofu cubes with your fingers until cubes are coated. Add oil to a hot saute pan and lightly fry tofu cubes until coating is slightly crisp and golden. Use a tongs to turn cubes and fry evenly. Serve soup with tofu cubes, cashews and sliced scallions.

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by | March 26, 2010 · 8:45 am

Organic Safari Nursery Part 1 – Vinyl Wall Decor

Since the anticipation of the arrival of little Lincoln, I worked to transform my old office into his nursery. I finally decided on an organic safari theme, using soft greens and tans (gender neutral!), organic and sustainable materials, some easy DIY projects and a touch of nostalgia. Lincoln’s room turned out very soft and calming which is wonderful at one in the morning, and three in the morning and five in the morning…

One of my favorite additions to the nursery is the use of vinyl wall art. I purchased this tree and owl piece from Surface Flik through Etsy. Vinyl wall art is an easy way to transform a room without trying to paint yourself or having the expense of hiring an artist. There are hundreds of designs, words and phrases out there that you can pick from. They all come in different sizes, so they work in any space, whether you are  looking to add a little something to a small spot on a wall or add some height and a focal point bigger wall like the one in Lincoln’s nursery.

The art comes in a few separate pieces. Depending on how large your art is, the project can be a little bit time-consuming but not at all difficult.  All you need is some painters tape or masking tape, a pair of scissors and a credit card or other hard plastic item to help adhere the decal to the wall. To watch the full installation video from Surface Flik, click here. 

Tips I learned while installing vinyl wall art:

  • Go slowly. You have to keep your patience to avoid getting bubbles or creases in the art. 
  • Measure and set up exactly where you want your art before beginning to install. 
  • Install it with a friend. I would never have been able to do this as well by myself. My mom was nice enough to visit and help me. It is always good to have a second eye to make sure things are straight. 
  • Step back and enjoy your work! It is very satisfying to step back and admire it when you are finished. 

Check back in a few weeks for some more DIY nursery projects!

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by | March 24, 2010 · 8:51 am

Bacon & Broccoli Quiche

There is something about a quiche that is so comforting and delicious. It is perfect for breakfast, but can also be eaten for lunch or a light dinner.  Quiche are so easy to make and using premade pie crust helps cut the prep time in half.

I make this Bacon & Broccoli Quiche if I am hosting a brunch or for a simple weeknight family dinner and serve it with a side of thinly sliced apples. It is also the only way I can get my husband to eat broccoli!

Broccoli & Bacon Quiche

1 pre-made roll-out pie crust
8 slices cooked and crumbled bacon
1 c. frozen or fresh broccoli, cooked and chopped
1½ c. mozzarella or swiss cheese
6 lg. eggs
1 c. half and half
¾ tsp. salt
⅛ tsp. pepper

Heat oven to 425 degrees. Put uncooked pie crust into a pie pan and crimp the edges.  Mix the bacon, cheese and broccoli together and place on top of the pie crust. In a separate bowl, beat eggs slightly with half and half, salt and pepper.

Pour egg mixture over pie. Bake 15 minutes. Reduce heat to 300 degrees and bake 30 minutes longer or until done.

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by | March 22, 2010 · 8:09 am

How To: Refinish a Dresser

Inheriting furniture from friends or family is a great thing. It fills a space in your apartment or house often for the mere price of transportation. However, the pieces that usually get passed along are the cast-offs – a little banged up, a little out of style or a little awkward.

When my husband and I moved into our house, we inherited such a piece – his old wooden dresser from childhood. Unfortunately I can’t find my “before” pictures so you’ll have to just imagine a varnished and scratched up oak dresser with clunky brass handles. In my boredom last winter I turned said dresser (and a similar wooden bed) into good-as-new-beauties for under $30. Sure you can get creative with colors and pulls but for my first refinished project I stuck to the basics.
How to Refinish Wood Furniture

How to Refinish Wooden Furniture:
What You’ll Need:
a handheld sander or multiple sanding blocks – coarse and fine grain
rubber kitchen gloves (if using sanding blocks)
2-3 drop cloths
small paint tray
paint, preferrable one that is designed for wood
wide sponge paintbrush or roller
small sponge paintbrush
drawer pulls (if applicable)
safety glasses and/or construction mask

Directions:
1. Remove any drawers (if applicable) and unscrew any knobs or handles from your piece.
2. Spread drop clothes in a well-ventilated space and lay out your pieces on the cloths.
3. Sand any old paint or varnish off each piece. Sand until there is no sheen or paint left and the wood appears stripped and smooth. Use paint thinner or stripper to remove stubborn sections if needed. Wear a construction mask and/or safety glasses if you have issues with dust or aren’t sure what kind of chemicals are on the piece.
4. Remove all dust from the piece using a damp rag and let dry.
4. Pour paint into a tray and begin painting each side of your piece using long, THIN layers of strokes. Work slowly until you get the feel of creating a smooth, thin finish. Use wide brushes or rollers for broad sections and a small sponge brush for detail work.
5. Let each coat dry before you apply the next. Continue applying thin coats until the piece is sufficiently covered. If you get any globby sections of paint, use a sanding block to sand it down and repaint.
6. Reattach your new knobs or drawer pulls and voila!
How to Refinish a Dresser

Tips:
1. If you use sanding blocks, put on a pair of rubber kitchen gloves so that you don’t wear off your fingertips. Ouch. Sanding takes a long time and is not very fun – think of it as a cheap stress reliever/arm workout and you may enjoy it more.
2. Resist the urge to just slap on paint. Painting in thin coats is worth the extra time and labor. I’m talking coats you can see through, which may require like 10-15 coats total. This may take awhile and you may only be able to paint a few coats at a time. However, comparing the bed I refinished (done first) and the dresser (second), spending the extra time on thin coats made the dresser look much more professional.
3. Don’t use a bristled paintbrush. Sponges or rollers deliver a more even, less streaky finish.

PS: I recently inherited a fab old chair from my grandparents…watch for my first upholstery project later this summer!

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by | March 19, 2010 · 8:18 am

DIY Beauty with Grace & Ivy

When we were little, my sister and I used to play bath shop, a game which involved taking all of the lotions and nail polishes around the house, blending them into new concoctions and re-selling them to our mom. So naturally my love for homemade beauty products kicked in when I came across Grace & Ivy’s blog and beauty goods. I’m REALLY excited to have Ivy sharing her tips and a DIY recipe with us today.  It’s like playing bath shop…only better!

DIY Beauty Ingredients

DIY Beauty Products with Grace & Ivy
1. Give us your one minute bio.
An artist at heart, I was an interior designer before mommy-hood and got my BFA at the Ringling School of Art and Design in Sarasota. Creating things – whether a room, a meal, or a painting – is something I thrive on.

I began the adventure of making my own products in the third year of being a stay-at-home mom. I loved being with my daughter but my brain craved a new challenge. Nap time and the rainy afternoons in Portland gave me the perfect opportunity to explore a new endeavor. When I became interested in creating my own line of skin care products, my husband encouraged me and so began my in-depth research on just how I was going to do that.

2. What made you decide to start your own business and how did you get it going?
I began looking into product ingredients after reading the back of a baby lotion bottle one day. Suspicious of all the ingredients I couldn’t identify, let alone pronounce, I began researching and was horrified by all the petrochemicals and preservatives I was slathering on my daughter…and myself.

Since then I’ve devoured books on crafting skin and body care products, herbal encyclopedias and aromatherapy guides. After a lot of trial and error and very messy kitchen counters, I created a line of skin and body care products that I use every day on myself and my family. Having the opportunity to now sell these products has brought me much joy and inspiration

3. What is your favorite “ingredient” to use when making DIY beauty goods?

I love, love, love to make sugar scrubs and masks. I’m not sure if my reverence for honey began after reading the “Secret Life of Bees” but I really do find it a fascinating and powerful product. It has such amazing healing properties and the fact that it is made by fuzzy little yellow and black bees makes me love it even more. Don’t get me started, I can go on and on about honey…

4. What are 3 beauty products that you couldn’t live without?
Three constant stars in my beauty regimen are my oat and honey cleanser (yes more honey), my oat and herb scrub and my green tea night cream. The cleanser is pure and simple and leaves my skin feeling soft and cleans. The oat scrub, I use once a week, to gently exfoliate and the green tea night cream always soothes my skin, which gets pretty dry by the end of the day.

5. “Going green/organic” is a popular topic with home and beauty products these days. For someone looking to start making the switch to natural products, what would be the first items you would recommend that they swap out?
I would start with the products you use the most on your skin. The ones you leave on, like moisturizers and makeup. These products are readily absorbed into the body, thus seeping toxins in.

As for home cleaning…check out my simple recipes for an all purpose counter/glass cleaner and my favorite dishwashing detergent. They cost pennies to make and reduce toxins in our water and air.

6. HAP blogger Stef is a new mom and you have a little one of your own. What kinds of products work best for babies and their sensitive (and soft!!) skin? Will you be doing a baby line or are your products already baby-safe?
A baby’s skin is highly sensitive and very delicate, so pure, simple products should be used. Avoid mineral oils, petroleum jelly and synthetically scented products.

I recently read that babies in this country are born with more than 200 toxins in their bloodstream, most of which have been passed through the mother via pollution, processed foods, medications, over-eating, cellular waste, and stress. Yikes! Why would we want to add to this?

Grace & Ivy is preparing to launch our Baby line this Spring. It will feature a Lavender & Chamomile baby wash and Baby lotion among other items, which are safe and relaxing for baby. I’m really excited about this line and love using these on myself and my daughter.

7. Some of your combos sound so delicious…do you ever have to restrain from sneaking a taste of your products?
When using such natural ingredients, like honey, brown sugar & cinnamon I have been very tempted to lick the bowl. However, as my husband can attest to…(he tried one of my first sugar scrubs thinking I was baking something)…olive oil, sea salt and sugar don’t taste all that good together…

Grace & Ivy DIY Beauty Products

Homemade Sugar Scrub Recipe:
With the warmer months ahead, it’s a great time to start rejuvenating your skin. I like to use a sugar scrub for this very reason. Grapefruit and rosemary essential oils help refine, detox and relieve congestion in the skin, creating a smoother appearance. The sugar is a natural exfoliate and the honey is a great humectant, which helps retain moisture. I use sweet almond oil for this recipe but you could substitute it with jojoba, olive or even avocado oil.

Grapefruit & Rosemary Sugar Scrub
½ cup organic white sugar
¼ cup sweet almond oil
1 TBSP organic honey
12 drops grapefruit essential oil
6 drops rosemary essential oil**
**If pregnant do not add the rosemary essential oil, instead replace with lavender.

Directions:
To the sugar slowly add the oil, mixing to a consistency you like. You may need less or more oil depending on what texture you prefer. I aim for a paste like consistency. Add the honey and mix thoroughly. Lastly add the essential oils and give a final stir.

This will provide enough sugar scrub for 1-2 applications. Store the scrub in an airtight container in your fridge. It should last a week. Stir up before use and use caution – the oil may make your tub/shower slick.

The result: Super smooth, soft and glowing skin!

Homemade Sugar Scrub Face Scrub

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by | March 17, 2010 · 6:43 am

Peanut Butter Oatmeal Chocolate Chip cookies

Yes, you read that right.  All 3 cookies put into one.

This recipe is probably the best cookie recipe I have.  It makes the most divine cookies with just a hint of peanut butter and oatmeal and the perfect amount of chocolate chips. I dare you to make these cookies and not eat at least 3 right out of the oven.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Preheat over to 350 degrees.

In a small bowl, mix together flour, baking soda and salt.

Next cream the butter, peanut butter, sugars and vanilla together on low speed for about 3 minutes. Then add the egg and and beat until well combined. Slowly mix in the flour mixture until just combined.

Stir in oats and chocolate chips.

Scoop dough out using a large cookie scoop. (2-3 tablespoons per cookie) Bake for 10 minutes or until the tops are golden brown.

Next time you want to make cookies and can’t decide what kind to make, just make these!  I promise you will not be disappointed.

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by | March 15, 2010 · 8:27 am

Irish Car Bomb Ice Cream

I have a special place in my heart for Ireland, having spent a semester in college (and a St. Patrick’s Day) in Galway. However, since most Irish cuisine leaves something to be desired, I prefer to enjoy Irish drinks instead. This year I got experimental and made Irish Car Bomb Ice Cream, which tastes like the popular St. Paddy’s Day shot but results in fewer shenanigans! Slainte!
Irish Car Bomb Ice Cream

Bailey’s Ice Cream
1 1/2 C heavy cream
1 1/2 C half and half
2/3 C Bailey’s
8 egg yolks
3/4 C sugar
1/4 tsp salt

Guinness-Jameson Sauce
1 C brown sugar
1/4 C butter
1/2 C half and half
1/2 C Guinness
2 tsp Jameson whiskey
1 Tbsp corn starch

In a medium bowl, whisk together egg yolks, sugar and salt until light yellow and smooth. In a large saucepan, heat half and half, cream and Bailey’s until just beginning to simmer. Extract a cup of the cream mixture and whisk it into the egg mixture. Pour the egg mixture into the saucepan of cream, whisking constantly until mixed. Prepare a large bowl with an ice bath and have a medium glass bowl ready to place in it. Monitor and stir custard mix until it is thick enough to coat the back of a spoon without separating. At that time, pour it into your glass bowl and place it in the ice bath. Cool in freezer for 30 minutes and transfer to an ice cream maker.

While ice cream is chilling, beat together butter and brown sugar until creamy in a small bowl. Whisk in half and half and set aside. In a small sauce pan, combine Guinness and Jameson and heat to a simmer for 5 minutes. Working in thirds, whisk in the sugar mixture, cooking on a simmer for about 10 minutes between each batch. Whisk in corn starch. Sauce should be about the consistency of warm caramel. Chill in freezer until cool.

Follow the instructions for your ice cream maker to blend ice cream, swirling in half of the sauce. Freeze for 3-4 hours or overnight if possible. Top with remaining sauce to serve.

NOTE: Don’t like Jameson or Guinness? Don’t worry, the whiskey bite cooks off and you get a rich caramel-y sauce. Since you don’t need much, I like to get a single airplane bottle, which is much cheaper.

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by | March 12, 2010 · 10:41 am

Oatmeal Cherry Bars

Towards the end of my pregnancy, I found myself with quite a sweet tooth. To attempt to curb that sweet tooth and stay (somewhat) healthy in the meantime, I made these oatmeal cherry bars which work great as  dessert or even better as a breakfast bar!

Ingredients:

  • 1 1/4 C. old-fashioned rolled oats – finely grounded in a food processor
  • 1/4 C. whole wheat flour
  • 1 1/2 C. old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 2 C. light brown sugar 
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 C. of walnuts
  • 1 C. dried cherries
  • non-stick cooking spray

Preheat oven at 350 degrees. Stir together ground oats, flour, 1 cup of whole oats, baking powder, salt, cinnamon, and allspice in a large bowl. Set aside. 

Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low and add oat mixture. Mix until combined. Mix in walnuts and cherries. 

Spray 9×13 pan with cooking spray. Spread batter evenly across the pan. Scatter remaining oats across the top. Bake until golden, 35-40 minutes. Cool completely before cutting. 

You can also substitute dried cherries for dried cranberries, dates or even chocolate chips!

Happy eating!

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by | March 12, 2010 · 10:03 am

Sugar Beez Winner!

Happy Friday to Deb C. who was randomly selected as the winner of the Sugar Beez cookie basket!  Thanks again to Tracy for sharing her sweet treats and tips with us!

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