I’ve been so busy! …I won’t go on and on with all my excuses. However, I will say that we are at this moment packing our bags to head on vacation!! Before leaving I really, reallllllly wanted to post about the paleta’s we made on Sunday for my best friends birthday! Sadly, The photo’s of the prep were terrible and they were next to impossible to get out of the molds (please if you have tips I would LOVE to hear them!!). Because of this, and the sun had gone down there were zero photo’s taken of the finished product. They were delicious! and a perfect treat to bring to a Mexican dinner (if you can get them out of the molds!). We ate the most amazing tacos the recipe can be found on her incredible blog ibbyandpop.com
Sadly my photo’s of Monday night have not captured how beautiful and and awesome the evening was! My besties are twins (gorgeous twins) and they looked incredible. Dinner was in Nic’s super cute backyard, surround by her pretty garden and vases of birthday flowers.
Happy 33rd Birthday to the my bestest friends!!! Have an amazing year XOXO I LOVE YOU GUYS!!!
‘Dulce de Leche’ Paleta Recipe:
(6 – 8 popsicles, depending on your molds)
- 2 1/2 cups of dulce de leche
- 2 cans (13.5 oz each) of coconut milk
- Shredded coconut
- Place all the ingredients (except shredded coconut) in a blender and blend until smooth.
- Divide evenly into ice pops molds. Seal and freeze until ready, about 4 hours.
- Sprinkle coconut on baking sheet and place in oven (on low-med heat). Give the pan a good shake through out toasting and make sure you keep an eye on it so it doesn’t burn. When browned take out tray and let it cool
- After removing from popsicle mold from freezer dip Paletas in toasted coconut and serve.
FOR DULCE DE LECHE: RECIPE
We spent the afternoon at the Pickering Skate Park. It was a beautiful, sunny and windy day. Wyatt spent the day running around and getting into trouble, while I sat in the sun and watched the big space get covered in bright spray paint. I even got to help (… fill in a few very little spots in black, which took me much longer then it probably should have lol)! It was pretty much the most exciting thing ever!!
On the weekend I made lemon curd!! I’m pretty proud of it. I thought it was going to be really hard. But, It wasn’t at all.
Saturday morning I woke up early (this is my favorite time to watch movies, cause I can watch anything I feel like, and do not have to compromise on my picks!) . This morning it was Frances (1982) which was recommended to me by my manager at work. It was amazing!! Jessica Lange is incredible (it took me half the movie to get a grip on just how stunning she actually is), the story is heartbreaking. I’m happy Chris was still fast asleep as I turned it off (with tear stained cheeks) at the end. I’m a total sucker, I cry watching movies all the time lol.
I was excited to get breakfast started and figured Chris would be awake soon so I started on the lemon curd. I figured it would be the hardest part of our breakfast. I had seen a recipe for “Cornmeal Pancakes and Lemon Curd” on Naturally Ella and really wanted to try it. I made my pancakes EXACTLY like her’s. They were delicious. The lemon curd recipe she had was from Cookie&Kate….I made mine a little different, but the instructions are the same! It’s super easy to do, I can’t wait to use it on all sorts of stuff! I still have most of the jar.
- 4 tablespoons unsalted butter, cut into small pieces
- ⅓ cup pure maple syrup
- 4 large egg yolks
- 2 large eggs
- ⅔ cup fresh lemon juice
- In a bowl, cream the butter and syrup until fluffy.
- Beat in the eggs slowly.
- Pour in juice, and pour the mixture into a medium-sized, non-reactive saucepan.
- On medium/low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened.
- Pour into a glass jar and let it cool and store the curd in the refrigerator.
It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .
I was excited to see what he was going to come up with. He found some authentic Guyanese roti (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.
1 tsp coconut oil
1 small onion, peeled and sliced
1 cup organic vegetable broth
1 sweet potato, peeled and cubed
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp each coriander, cinnamon and turmeric
1/2 tsp hot sauce
1/2 tsp salt
1 cup chickpeas, canned or frozen
1/2 cup coconut milk
2 to 3 large roti
1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.
2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.
3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.
4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.
Thanks for dinner babe! XOXO
So everyone seems to have an opinion on Gwyneth Paltrow and her blog (which I actually really like), her marriage…pretty much her life in general. I always kinda liked her (remember when she dated Brad Pitt!?!?). She always seems happy in interviews, pretty in magazines. She’s also been in some of my favorite movies (Royal Tenenbaums, Great Expectations!) Anyways, inspired by all the Paltrow hollywood gossip lately, I decided to crack open her (newest) cookbook “It’s All Good” (a gift from my parents).
We’ve been trying a bunch of different stuff from the book the past couple weeks. So far everything has been delicious!! MY FAVORITE so far being this salad dressing. It’s super simple and so freaking good!! Please give it a try….regardless of your feelings about Ms. Paltrow.
It’s All Good; Gwyenth Paltrow & Julia Turshen (p.61)
3 T white wine vinegar
¼ cup extra virgin olive oil
¼ cup organic Vegenaise
3 T water
½ tsp coarse sea salt
¼ tsp freshly ground black pepper
**Gwyneth Paltrow’s recipe, she added a handful of parsley which is also amazing!**
Combine all ingredients in a blender until completely pureed. Keeps well in a jar with a fitted lid for up to one week.
I spent the weekend celebrating my birthday with my favorite people! Saturday afternoon we hosted a wonderful potluck with some of the most delicious food! Chris made my favorite ribs on the BBQ, My bestie Nic (ibbyandpop) brought her delicious quiche (hopefully she’ll post the recipe on her beautiful blog), We had salads; chickpea, caesar, and cabbage. Homemade mac’n cheese, awesome mini baked potatoes and a HUGE spread of meats and cheeses, banana cupcakes and of course beer and wine for all. This year we choose to include EVERYONE that meant even our new little friends. We stuffed a pinata with candy (for us) toys, stickers and gold star confetti! It was one of the most special birthdays I have ever had. I can not thank everyone enough for coming and sharing the day with me.
Thank you, Chris for capturing it and making another incredible video for me! I love you!
Beautiful photo’s of the party and lots of amazing recipes and stunning photo’s check-out: www.ibbyandpop.com
I had a whole list of things I wanted to do today. I can honestly say that this scone project was the only thing I ended up getting done. I woke up with a splitting headache. Unable to barely move I whined and cried till past noon. Finally, after a couple tylenol I was functional enough to make some scones and a small blog post. Homework and taking Wyatt for a walk will have to wait a little longer. The scones were nice, a little too dry but, with a large cup of fresh coffee, a little butter and fresh strawberries they ended up pretty good!
Ok, well guess it’s time to tackle a little homework.
- 1 3/4 cups cake flour flour extra for dusting surface
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1 large tablespoon brown sugar
- 1 teaspoon table salt
- 3/4 cup unsalted cold butter, cut into pieces
- 1/4 cup maple syrup
- 1/4 cup milk
- 1 tablespoon (+) full-fat yogurt
- 1 egg, beaten (for glaze)
- Preheat your oven to 400°F (200°C). line baking sheet with un-buttered parchment paper.
- Mix the flours, oats, baking powder, sugar and salt together in a large bowl.
- With your fingertips, work the butter into the dry ingredients (until mixture resembles fine breadcrumbs).
- In a small dish, combine the milk and syrup, then add these ingredients to the butter-flour mixture.
- By hand, bring everything together and add yogurt a tablespoon at a time until it forms a soft dough. If it feels too dry, add a little more yogurt (dough should not be sticky).
- On a lightly floured surface, pat or roll the dough out until it is approx 2 inches tall. Using a cutter (or a small cup), cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg
- Bake for 20-25min
I was up till 2am working on homework…that I’m still no where near finished with. We are currently working on color theory and that seems to also include watercolor. I have to make 2 colour charts and render a fashion illustration using 2 of the “water colour techniques” listed in the assignment hand out. I’m HORRIBLE with water colour. Thankfully Chris joined me at our dining room table, sketching away and testing out his new brushes he got a couple months ago. We blasted music and chatted away….this could be a contributing factor for why I don’t have as much done as I had hoped to.
Tired from yesterday and overwhelmed with how much work I still have to do, I thought I would blog (procrastinate) a little. I saw the William-Sonoma recipe for Baba Ghanoush and thought I would give it a try. They use the BBQ to char the eggplant…we did not. Our grill is pretty much frozen shut and there was no way I was going outside if I didn’t have to ( I HATE being cold). I looked up the directions for the oven, but used the ingredients and recipe directions from the William-Sonoma. We chopped up some vegetables, grabbed a handful of crackers and I toasted up some sweet potato slices in the hot oven.
I can’t wait till summer to use the BBQ we will definitely try it again!
INGREDIENTS: (WILLIAM-SONOMA, OVEN DIRECTIONS AT BOTTOM)
- 1 large eggplant
- 1/4 cup tahini, plus more as needed
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- Large pinch of ground cumin
- Salt, to taste
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. chopped fresh flat-leaf parsley
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
- Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
- Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.