Impressing Momo and my Faithful Carrots…..
Hello loves..first off I am super happy my mom (momo) decided to stay the whole week..I know I know so cool to have momo chilling with me and my peeps..
Anyways getting on to my post– at my house we ALWAYS have carrots..yes carrots and carrots and more carrots..my girls love them, hubby loves them in his juice and I use them to add crunch to our salads, for soups, steamed with rice and I chomp on them while I watch basketball…did I tell you I simply adore basketball..well we will save that for another post..getting back to my carrots–momo’s here and when she’s here I like to impress her with my so called cooking skills..she totally rocks in the kitchen so I try to mix it up for her…
So this morning I happily said..”Let’s make this super bread using carrots..ya think?” She said “okay..” Well trying to act insanely organized- (I never am)- grabbed my juicer and began juicing away. She began to read recipe to me when she kinda laughed–”what’s wrong?” I ask “the recipe says to let the bread rise for 12-18 hours.” she laughed. So here I am posting my recipe at 12:30 am. It’s late but my house smells heavenly. Well guys I bring you carrot bread baked in a dutch oven..no kneading required which is always a plus.. Enjoy!! Trying to impress your mom works…give it a try..they get a kick out of knowing you adore them…
Oh ya, my mom said I was her coolest kid…so eat that lava, nina, and mike……haha love ya guys!!!
Click here for the recipe!!!
Inspirations from Spring….
Hello Spring!!!
My Spring Inspirations…
A Texas tradition was started by Lady Bird Johnson, after her return from Washington, D.C.as First Lady to President Lyndon Baines Johnson. Lady Bird persuaded the government of the State of Texas to seed bluebonnets and other wildflowers along the highways throughout the state. Every spring the flowers return as a legacy of the First Lady.
We recently made a quick trip to San Antonio- with Spring upon on us I was wishing and hoping I’d get a chance to see my beloved state flower the Bluebonnet. All of the sudden –out of nowhere Spring came and completely took my breath away. I was so happy to see fields of bluebonnets that I quickly asked hubby to stop so we could take a few pics. How wonderful mother nature is to give us such sweet gifts of such intense color every year….
“It is a common myth that it is illegal to pick bluebonnets in Texas, possibly because the bluebonnet is Texas’ state flower. In fact, it is perfectly legal to pick them. Part of the confusion may stem from illegal activity associated with the picking of the flower, such as parking along busy highways or trespassing on private property” from wikipedia
So Spring is here and I am super happy, after seeing all those amazing bluebonnets- combined with my joy to have my mom visit for the weekend – I wanted to make a special treat to welcome Spring and my mom.
I give you a orange, yogurt tart. A quick, simple rustic tart with no heavy baking required what could be more springy?? The crust has almonds, the filling is greek yogurt with half and half and for the topping simply fresh cut orange…divine. Decorate as you wish, I chose to go with what I call earthy- or homey- or mom just drove in finish already!! Enjoy!! Have a wonderful weekend… see ya on Monday.
Sweetlife
Fresh Orange and Yogurt Tart
Marth Stewar–made by Sarah Carey for Everyday Food
1/2 cup raw almonds
1/4 cup granulated sugar
coarse salt
1 cup all-purpose flour (spooned and leveled)
6 tbsp (3/4 stick) unsa;ted butter
2 tsp powdered gelatin (from 1/4 ounce packet)
1/2 cup half-and-half
1 1/2 cups plain greek yogurt (2percent)
1/4 cup packed light brown sugar
3 medium navel oranges
In a food processor, pulse almonds, granulated sugar, 1/2 tsp salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes (to store, cover and freeze, up to 1 month.)
Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tbsp cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium heat. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir in warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as ossible. Slice oranges into 1/4 inch thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.
Snacking at Sweetlife’s
My girls’ are visual eaters…yes they appreciate colorful, playful and yummy snacks. Who am I to deny them ? I want the best for little chicks and if this includes dolling up their snack tray…I’ll do it..I’m cool like that…
Snacks are necessary for young children to refuel their active day –but we as adults can also benefit from snacking –not candy bars or powdered donuts c’mon we can and deserve better..
How about a plate or tray full of goodies..cool color right? I bust it out when I feel the need to reminiscence about my childhood days at the lunch line.
See the triangles–oatmeal crackers with melted sharp cheddar cheese finished off with a sprinkle of poppy seeds…
pears with nut butter rolled in sesame seeds for dipping–that’s my fav
or a glass of freshly squeezed carrot juice plus one apple just for a slight tang of sweetness..we have a juicer– oh the glasses of sunshine made are sublime with my juicer..love it!!
toasted multi grain bread with Greek yogurt, a sprinkle of pistachios and a drizzle of agave…
My little one’s fav–a apple cut into lovely petals-cored- with a bud of spinach wrapped blackberries…
Snacking is essential to help us through our hectic day… hey relax and treat yourself to a quick snack..you’re ever so worth it and snacking makes your body happy!! Enjoy!!
Pizza on my mind, Pizza in my belly…..
I LOVE PIZZA!!! ENJOY!! Sweetlife
Asparagus+ ricotta+ roasted bell peppers+parm+salt+pepper+olive oil= dinner
This came together fairly easy with pizza dough I had in the freezer- pop into a 425 heated oven for 20 minutes– serve along a salad and munch!!
Salty Cookies–Yummy!!
Recently I won a contest called Food is Love hosted by Savor the Thyme and The Naptime chef with this pic Sweetlife. I was so excited!! because my friends the prize was chocolate from Scharffen Berger!! Well last week I received the package of loot and I was super pleased. In the box was a sampler pack of their chocolates, cocoa powder and cacoa nibs. Included was also a recipe from Elizabeth Falkner for Chocolate Shortbread with Cacoa nibs and sea salt that she contributed for the book The Essence of Chocolate: Recipes for Baking and Cooking with Fine chocolate by John Scarffen and Robert Steinberg. I really enjoyed the deep chocolate taste with the slight shock of the sea salt in these cookies. Of course I used my cookie cutters to praise myself–haha Enjoy!!
The cacao nibs were super delish…I have been munching on these for awhile but never knew Scharffen Berger carried these in their line. They are wonderful on yogurt, oatmeal and even in your cereal.
The cocoa powder texture is excellent and I am super in love with it..yes super in love…
Chocolate Shortbread with cacao Nibs and Sea salt
from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffen and Robert Steinberg
contributed by Elizabeth falkner
makes 3 dz
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup plus 2 tbsp cacao nibs, crushed with a rolling pin
1 tsp fine or coarse sea salt
12 tbsp (6ounces) unsalted butter- at room temp
1/2 cup granulated sugar
1 tsp pure vanilla extract
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325f. Line two baking sheets with silpats or parchment paper.
Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in another small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl. Mix in the vanilla.
Add about half of the flour mixture and mix on low speed. Add the remaining flour-cocoa mixture, stopping as necessary to scrape the bowl. once incorporated, mix on medium speed for 1 to 2 minutes. Mix in the nibs and salt. (Dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)
On a lightly floured board, or between two pieces of parchment papaer, roll the dough into a square 1/4 inch thick. Cut into 1 by 2 1/2 inch rectangles or other desired shape, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.
Bake for 15 minutes, rotating the pans once halfway through baking. It is sometimes difficult to know when chocolate cookies are done. One of the best indications is the scent of baked cookies in the air. And when these shortbread cookies are gently nudged, they shouldn’t feel soft but the bottoms should seem crisp.
The cookies can be stored in an airtight container for up to 1 week.
Sun-shiny Day!!
I was happy to receive this sunny awards yesterday from Denise then this morning I was also gifted this award from Devaki. I was super excited–I know how excited each and every one feels when they hit the publish button to submit their post–but to be praised by fellow bloggers–super awesome!!
Denise your totally awesome and you know it girl- she is the author of Quickies Morning, Noon and Night and her blog is FULL of interesting links like cookie jar, kitchen lust and trivia. !! Devaki c’mon were like long lost sisters who found each other through the blog world-beautiful and sentimental posts make her one of my favs.
Now to pass on this lovely award to my fellow blogger friends here we go—-
Aux Delices Des Gourmet –I love her blog- always creative and you always different- also she was the first to ever give me a award and I simply love her for that!!
Jess – She’s super funny and her mind is always going…Also I LOVE her pics- super talented and the girl can rock a bowl of oats–
Ildie–This chic is Hilarious and super sassy!! Her daily reads always crack me up..and she is only getting fitter and healthier documenting her weight loss journey…
Kurious–she’s fairly new to the blogging scene-but when I began visiting her I noticed she had a side bar of Sites I Stalk listed were tastespotting, foodgawker and Sweetlife–I’m being stalked Amazing!! she’s cool check her out!!
Okay guys seriously I could be forever listing all my fav blogs —but you all know who you are…I truly enjoy reading all your post and am honored to receive your comments.
Sweetlife
Happy St. Patrick’s Day
On St. Patrick’s Day everyone is a little Irish..how fun!! When Daily Spud announced she was having a Paddy’s Day Food Parade- I knew I wanted to join in on the fun. So I decided to green up my meal to keep in the spirit of the fun. At first I thought it would be difficult to green up my food–but most of my favorite flavors are green…limes, pepitas(pumpkin seeds) and cilantro..too easy.
Need more ideas for your St. Paddy’s day meal head over to www.thedailyspud.com for a complete St. Patrick’s Day food parade..how utterly delicious!!
Shall we eat?? Yes let’s–here’s what I made…
I pureed cilantro, roasted garlic and basil infused olive oil and tossed with boiled red potates and celery. A simple potato salad to go with my salmon with lime, butter and pepita sauce.
For the salmon I pan seared salmon then I deglazed the pan with a knob of butter added lime zest and juice and finished off with pepitas.
For the cliantro puree just use the leaves no stems..save those for your stock. Also need a quick way to roast garlic, place garlic with skin on a cast iron skillet over medium heat and flip until skin is dark. Enjoy!!
Hydration, Hydration and Donations
I love water..yes it’s my preferred daily drink. But recently when we all got sick I’m not sure why-but I was having problems staying hydrated. I think in part that my throat was killing me and I wanted something warm to soothe me in turn I was downing cups of tea. Also when I’m sick my taste buds well at least mine feel off- something I usually enjoy somehow taste different- make any sense? Well when I noticed my girls’ were not drinking their share I knew I had to act. I got this idea from Country Living magazine but thought I would put my spin on it to the satisfy my kiddos taste.
Here’s the idea- pick any fruit your family enjoys..we picked apple, grapefruit and oranges. Slice the fruit, place in a pitcher with a quart of water and chill for a hour and try to drink that day. The water gets the essence of the fruit and offers a little something different to your taste buds.
My girls’ thought it was amazing idea and enjoyed ”something new”
Thier fav was the apple I also added lemon zest to this one.
My fav was the grapefruit…kinda sweet but just a little tart from the skin..lovely
Of course I couldn’t stop there and made ice cubes…
Lemon-grapefruit and strawberry cubes–juice your citrus and add zest or puree your fuit and fill in trays. Enjoy!!
Also have you started your spring cleaning yet?? I went to donate clothes yesterday and the organization was for single mother’s in need of clothes for interviews. The sign stated “Everyone wants to make a good first impression-help other women suceed”
Wow I was floored…I quickly turned my truck around and raided my closet again. The outfits I buy for an occasion and never wore again…donated…purses that I hardly use..donated and seriously I don’t need that many pair of shoes…donated. Clean your closest ladies….
My meat and tater man…
I adore my hubby…I just love him…
When we first got married I quickly noticed how set he was in his eating habits…wow! I mean I like me some eggs but every morning?? What about meat ya I like it, but every meal…no way sir…I mean my love. My body needs fish, chicken oh and my lovely turkey…what about just vegging out for dinner? These are the times when i know my man loves me-he tried everything…and really to his surprise they were good??? He often tells me “why didn’t my mom ever make this?” “Well babe she did have six kids running around–she was busy!!” But between you and me–we both know I’m just a remarkable women who can’t be touched in the kitchen–hear that sizzle?? Ya it’s me baby!! Well on his way home from his night class-he calls me to tell me he’s coming home (he always does which is another reason I love him–he always calls–men reading we like this!) Here is our conversation
“Hello”
“Babe”
“Ya babe”
“i’m on the way, what ya make for dinner?”
“Babe I just made the best sammy, your gonna love it?”
“Really- what’s in it?”
“Oh babe-it’s got avocado,mango, spinach,cilantro and lime with mayo.” –I’m excited can you tell??food does that to me.
“really? wow” hear the hesitation in his voice…
“Ya babe your gonna love it!”
“okay I’ll be right there.”–he’s worried no meat? he’s questioning me?
After taking his first bite—”Wow babe this is really good, I would have never thought!”
hear the sizzle?
Avocado and Mango sandwiches with cilantro lime mayo
everyday food magazine
martha stewart
adapted by sweetlife
1/3 cup light mayo
1/4 cup fresh cilantro leaves
1 tbsp fresh lime juice
coarse salt and ground pepper
8 slices of multi grain bread toasted
1 head bibb lettuce leaves separated
1 hass avocado, pitted and thinly sliced
1 mango peeled, pitted and thinly sliced
in a small bowl, combine may, cilantro and lime juice; season with salt and pepper.
dividing evenly spread toasts with mayo mixture. Top 4 toasts with lettuce, mango, and avocado;cover with remaining toasts-serve
I made a double batch of the mayo mix to use for the rest of week. I also used spinach instead of bibb lettuce.
I know I know what’s up with all the Martha recipes–hey I have a subscription to all three of her mags -everyday food, body and souls and living…I had to stop all three- just the madness of it all— I have a whole bookshelf of these mags…I promise pinky swear I will mix it up!! Enjoy! sweetlife
Feeling better, Sopping Up, Moving and Thanks…
Wow I feel so much better…Many thanks for all your warmest comments. I decided to move and wow am I ever LOST!! But be patient with me while I get used to this new system. While my house was being flooded by sneezing, coughing and so much needed naps I still found myself cooking..which is funny because even when i am sick I still want to eat good food. I’m sorry I cannot eat canned soup…so I was making batches of simple soups, out of stock I had in the freezer- every time I pulled some out I quickly stood there proudly waiting for the applause to break out from me being such a wonderful planner and having delish stock for our soup….I’m still waiting for that applause..Well we had simple soups with roasted veggies or just simple pasta and peas but after a few days I began to need more..yes something more substantial for my soup. I need a bread to help me sop up my soup. I didn’t want to sit around feeling lousy watching yeast rise..which I love- but maybe next week. I needed something quick- a cornbread yes cornbread in my trusty cast iron skillet…lovely…applause..nothing..man I need groupies these kids don’t appreciate my skills. Being sick does give you extra time..well it did for me anyways I had fun..
I drank lots of cups of lovely tea to soothe my throat…see the tea..hormones..is hubby trying to tell me something??He came home with these…
working on ideas for future posts..how nerdy right??
I also framed some pics my big sis sent me..I put these in little frames on my make-up table to remind me of my younger self and how much I love her..wanna laugh here’s me at 17
I used to play tennis..back in the day..I kinda still look the same, just add wrinkles..haha!
Well my cornbread finally came out and wow was I ever happy. I had another bowl of soup and sopped away! enjoy!
Emerl’s Cast Iron Honey Cornbread 
2 cups yellow cornmeal
1/2 teasponn baking powder
1 tsp sugar
3/4 tsp salt
1 1/2 cups low-fat buttermilk
1 large egg, lightly beaten
5 tbsp unsalted butter melted plus 5tbsp unsalted butter, room temp
1 tbsp veggie oil
1/4 cup plus 2tbsp honey
Heat skillet over medium heat and preheat oven to 400 degrees
1 in a large bowl, whisk together dry, ingridients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermixture to dry ingredients and stir just until combined.
2 Place oil and 1 tbsp room temp butter in hot skillet; brush to coat bottom and side. Pour in batter. Cover and bake until center comes out clean about 12-15 minutes.
3 Combine honey with 4 tbsp room temp butter. Brush mixture on cornbread. Let stand 5 minutes.Serve warm.