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How to: Pinterest for Baby

January 31, 2012 by Leave a Comment

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Pinterest seems to be picking up steam over the last few weeks. I’ve been using the website for many months, and wrote a post about How to Pinterest last May 29! If you are unfamiliar with Pinterest, it’s like a virtual bulletin board where you can create a board and add photos to it. Popular categories are food, wedding, home, baby, posters, holidays, DIY, etc. You can make as many boards and pin as many things as you want.

It’s basically a big time suck of looking at pretty pictures with links back to websites or blogs. Adventurous people may try a recipe they see or a DIY project, but I think average people just collect pictures. And of course, there’s an app for that to let you pin on the run.

However, Pinterest has been a good tool to use when I was looking at ideas for the baby’s room, and now I’m pinning ideas for our new house. I have boards for kitchen/living spaces, and one for bedroom/bathroom. I also have food categories and a board for baby.

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These screenshots are of my Pinterest boards. The one below is my baby board. Each picture links to someone’s blog post or a company’s website if it’s a product.

You can install a “Pin It” button on your Favorites Bar, and then you can pin things from any website you visit. For instance, if you go to Pottery Barn and like a crib, you can “Pin It” to your baby board and keep track of things you like. That’s exactly what I’ve been doing for home ideas or products I want to keep track of.

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Do you Pin? Follow me! Any Pinterest related questions?

Filed Under: How To ·

Citrus Fest

January 30, 2012 by 1 Comment

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The past few weeks have been “Citrus Fest” at our Central Market grocery stores. Usually I am not much a fan of oranges because of the work they take to get the good stuff, but if Central Market says it’s prime orange time, I’ll try it. I bought a few navel oranges, and they were so delicious! So then I bought some more the next week, and more again. They were the juiciest and most pretty oranges.

Then I saw a beautiful smoothie on Edible Perspective last week using blood oranges. Her smoothie turned a beautiful pink color. I didn’t have blood oranges, but did have my beautiful navels. I also never really thought about using oranges in a smoothie because I didn’t think a blender was strong enough to get through the pulp.

Have no fear, it blended up very smooth and frothy and tasted like a smoothie and not like orange juice.

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Orange Yogurt Smoothie

Ingredients:

  • 1 navel orange, peeled and sliced
  • 1/2 banana
  • 4 oz Greek yogurt (I used Chobani Very Berry kids cup but if I had a tub of plain I would use that)
  • 1/4 C orange juice
  • 1/4 C skim milk
  • few ice cubes
Instructions:
  • Add all ingredients to blender and blend until smooth.
  • I topped mine with a little crunchy granola and ate it with a spoon, but you could drink it without that, or add a topping of your choice.

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I thought this smoothie was very refreshing and I liked that it used a different fruit for a smoothie than I would think to use. The yogurt and milk made it creamy, and added some protein. A winning snack or meal!

Speaking of Greek yogurt and Chobani, see this article from the weekend in USA Today.

Filed Under: Snacks · Tagged With:

Back to Basics: Granola

January 27, 2012 by 1 Comment

I have a new idea for the blog–a series on basics. Not all recipes can be creative, take a half a day to make, or use lots of ingredients. And not all weeks have original content all the time! We like repeats too, especially when they are awesome. It also takes a lot of time to continuously find new things to try and write about!

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This week, we’re talking about granola! If you were reading about a year ago, I was on a granola kick. There were bars, sticky bites, loose granola. It was crunchy, sticky, one burnt batch from not watching close enough, and some were fruity or full of good spices. We went through a lot of Quaker Oats!

Recently, I’d been thinking about granola again. I like it with breakfast, on top of yogurt for a snack, and I had a lot of raisins in my pantry.

I referred to my favorite recipe from last year and made some modifications based on what I had in the pantry. From the original recipe, I accidentally left out the brown sugar and didn’t notice in the taste. I don’t have flax meal in the pantry anymore, and I used more raisins instead of craisins. I also didn’t have almonds so I used more pecans and peanuts. Use what you have!

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Oatmeal Raisin Granola

Ingredients:

  • 2.5 C old-fashioned oats
  • 3/4 C pecans, chopped
  • 1/4 C unsalted peanuts
  • 1/4 C sweetened coconut
  • 1 tsp cinnamon
  • pinch nutmeg
  • 3/4 tsp salt
  • 1/2 C gold rainsins
  • 1/2 C black raisins
  • 1/4 C maple syrup
  • 3 T applesauce
  • 2 T smooth peanut butter

Instructions:

  • Mix maple syrup, applesauce and peanut butter in a small pan on the stovetop and let simmer for 8-10 minutes over low heat. It will get thick and caramel-like. Don’t let it burn.
  • Mix the dry ingredients in a bowl and add the wet to the dry once thickened.
  • Pour on a baking sheet sprayed with cooking spray.
  • Bake at 300* for 45 minutes, stirring every 12-15.**
  • Cool for 20 minutes before eating.

For this batch, I actually had to take Lily for a walk while the granola was baking. She insisted. I turned the oven off at about 20 minutes and left the tray in. It was perfectly done when I got back. Just watch your batch so it doesn’t burn!

 

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Oatmeal Raisin Granola
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Oatmeal Raisin Granola
  • 2.5 C old-fashioned oats
  • ¾ C pecans, chopped
  • ¼ C unsalted peanuts
  • ¼ C sweetened coconut
  • 1 tsp cinnamon
  • pinch nutmeg
  • ¾ tsp salt
  • ½ C gold rainsins
  • ½ C black raisins
  • ¼ C maple syrup
  • 3 T applesauce
  • 2 T smooth peanut butter

Instructions
  1. Mix maple syrup, applesauce and peanut butter in a small pan on the stovetop and let simmer for 8-10 minutes over low heat. It will get thick and caramel-like. Don’t let it burn.
  2. Mix the dry ingredients in a bowl and add the wet to the dry once thickened.
  3. Pour on a baking sheet sprayed with cooking spray.
  4. Bake at 300* for 45 minutes, stirring every 12-15.**
  5. Cool for 20 minutes before eating.

Filed Under: Breakfast, Snacks · Tagged With: , , ,

My Pregnancy Journey: Week 33

January 26, 2012 by 2 Comments

Well it is Week 33 and I am just trucking along. January has been a crazy month, and it does seem to have gone by quickly. I can’t believe February will be our last month before some very major life changes! Originally, our February and March were left empty of plans to let the baby dictate what’s going on, and now we have lots happening and are curious when the baby will be making its appearance! And I think we are getting really excited to know if it’s a girl or boy!

Anyway, at Week 33, BabyCenter says the baby is over 4 pounds and 17 inches long and the size of a PINEAPPLE. While that sounds large, I know two fruits coming up that sound ridiculous–the pumpkin and watermelon. It really is amazing that a lentil can grow to a watermelon.

This week, I have been a little more uncomfortable, but I’ve still been sleeping pretty good (except for Tuesday night when I was pretty much up from 12-4 because Lily the dog sensed a storm brewing). I wake up every two hours or so, am sometimes awake for a long time in the middle of the night, but do go back to sleep. I still feel good during the day, and still have spent quality time in the kitchen. I am getting some major kicks and rolls, and they are actually the most profound while I’m sleeping. It wakes me and then I’m awake while the baby has a dance party. It’s pretty bazaar.

Last Saturday, we took our second baby prep class called Prepared Childbirth. It was the longest of all the classes–7 hours! It was educational and ended with a tour of the labor and delivery floor, and it was also nice to get a little more familiar with the hospital. I think we both have a better idea of the series of events of labor and delivery.

I also had a doctor’s appointment yesterday. Everything is looking good and sounding good, and I’ll be back again in two weeks, and then every week after that.

Here are a few notable stats:

  • Total weight gain: 23 lbs
  • Weeks to go: 4-7 (hopefully in that range!)
  • Days until my shower: 9
  • Baby furniture in the house: none, but it’s in Houston
  • Average time I fall asleep: 9:30 p.m.
  • Currently wondering: if it’s a girl or boy, and if we’ll get moved before the baby comes or not!

 

Here’s hoping that the final 4-7 weeks are as easy as the first 33!

Filed Under: Pregnancy · Tagged With:

Homemade Veggie Burgers

January 25, 2012 by Leave a Comment

 

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Trying to make a veggie burger from scratch has been on my to-cook list for months. I pulled a recipe at least six months ago and have been telling myself I need to make it probably since then. The problem is that it’s a food processor recipe, and sometimes, cleaning that thing takes the fun out of using it!

I finally wrote down what I needed to buy, made hummus so the food processor was already dirty, and got to work on the burgers last Sunday.

The recipe made 9 small-ish burgers, and I plan to eat some this week and freeze them to take for lunches.

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I really liked the texture and spices, and am very glad I finally tried them! No need to buy the frozen version when homemade is so much better, and you can freeze them to use one at a time. Really, these made my lunches so much better!

While this may look like a long ingredient list, it’s actually a lot of pantry items and spices that you might already have as a kitchen staple.

I also had one for dinner with sauteed veggies and some rice.

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Homemade Veggie Burgers

Ingredients:

  • 1 clove garlic
  • 1/2 white onion
  • 1 egg
  • 1 C old-fashioned oats, processed into flour
  • 1.5 C bread crumbs
  • 1 C carrots
  • 1 C black beans, rinsed and mashed
  • 1/4 C parsley
  • 1/3 C cashews (or any nut like almonds, pecans, etc)
  • 1/3 C sunflower seeds
  • 1 T EVOO
  • 1 T soy sauce
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  • In a food processor, pulse together carrots, garlic, onion. Add about 3/4 C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
  • In a mixing bowl, add the remaining 1/4 C unblended black beans.
  • Remove food from processor and add to a mixing bowl.
  • Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
  • Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
  • In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
  • Stir to combine.
  • The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
  • Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
  • Bake at 350* for about 22 minutes, flipping halfway through.
  • Remove when burgers are starting to brown.

 

Print
Homemade Veggie Burgers
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Homemade Veggie Burgers
  • 1 clove garlic
  • ½ white onion
  • 1 egg
  • 1 C old-fashioned oats, processed into flour
  • 1.5 C bread crumbs
  • 1 C carrots
  • 1 C black beans, rinsed and mashed
  • ¼ C parsley
  • ⅓ C cashews (or any nut like almonds, pecans, etc)
  • ⅓ C sunflower seeds
  • 1 T EVOO
  • 1 T soy sauce
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ tsp cayenne pepper

Instructions
  1. In a food processor, pulse together carrots, garlic, onion. Add about ¾ C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
  2. In a mixing bowl, add the remaining ¼ C unblended black beans.
  3. Remove food from processor and add to a mixing bowl.
  4. Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
  5. Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
  6. In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
  7. Stir to combine.
  8. The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
  9. Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
  10. Bake at 350* for about 22 minutes, flipping halfway through.
  11. Remove when burgers are starting to brown.

Filed Under: Dinner, Lunch, Recipes, Vegetarian · Tagged With: , , , ,

Maternity Fashion

January 24, 2012 by Leave a Comment

Now that I am over the cute stage of pregnancy and into the “how much longer?” phase, I thought I’d write about how I dressed the last few months. Picking what to wear everyday was very important!

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One thing I knew for sure was that I wouldn’t look shlumpy while pregnant. Putting 20-30 pounds onto my 5″2 frame made me worried I’d look round and pudgy for nine straight months…and that sounded like no fun. I was pleasantly surprised in many of the styles that I ended up liking best.

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Trying on maternity clothes was not the most fun of shopping trips, but once I figured out what I liked, I ordered some things online too.

What definitely did not work for me were flowy tops, clothes with too much extra material, loose pants, or skirts. I never tried on one skirt, and actually don’t wear them at all when I’m not pregnant! I was surprised that the way I dressed before was actually what worked best for pregnancy too.

What did work were wrap dresses, fitted tops, tank tops with cardigans, leggings, and skinny pants (go figure).

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Accessories became very important too! Scarves, arm jewelry, colored flat shoes and necklaces all helped plain tops and not being able to wear fabulous heels.

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I started out buying maternity clothes early and decided I didn’t like the Belly Band so I skipped that stage. (That is a piece of material that lets you wear your pants unbuttoned to help you buy a few more weeks of wearing your old clothes. I just didn’t like it.) Luckily, I am still wearing the same pants I bought, which means they will hopefully last me the whole time.

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I mentioned before that exercise clothes were very hard to find! Luckily, I wore my old tank tops, jackets and Lulu pants until about 20 weeks, and then had to switch pants, and eventually find different tops. And the jackets became unbuttoned.

I have two pair of Gap pants that I exercise in, wore to work on casual days, traveled in, and wear as lounging pants. I think you can literally say I lived in them.

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The other good find I had were two Rosie Pope maternity cocktail dresses. She is the person on Bravo’s Pregnant in Heels, and has a store in New York City with a big online presence too. I bought two dresses from her site for the five weddings we had between October and January! While more modest than what I used to wear to a wedding, they made me feel good and were actually pretty!

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There were lots of solid colored long sleeved tops, horizontal striped tops, and tank tops with cardigans in my rotation for work and on the weekends.

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I am really hoping I can continue to wear the same things for just a little longer!

Filed Under: Pregnancy · Tagged With:

We Tried Chicken Again

January 23, 2012 by Leave a Comment

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If you are like our house, you are always looking for a better way to cook chicken. I am not much of a fan of the bird, but Jeffrey desperately wants us to figure out how to cook good chicken.

Last month’s issue of Cooking Light had 25 chicken recipes as its cover story, and he picked this recipe for Chicken Piccata for us to try. Lucky for me, he did most of the work. I just took the pictures and went to the grocery store.

We served our chicken with roasted vegetables. I really liked roasting potatoes and asparagus together because it took care of the veggie and starch part of the dish.

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The chicken turned out pretty, and I think it was a recipe worth keeping to make again. We saved it for leftovers but didn’t eat any of it, but Jeffrey said he approved and really liked it.

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Chicken Piccata 

(by Cooking Light)

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Instructions:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
  • Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently.
  • Add garlic; sauté 1 minute, stirring constantly.
  • Add wine; bring to a boil, scraping pan to loosen browned bits.
  • Cook until liquid almost evaporates, stirring occasionally.
  • Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
  •  Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
  • Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
  • Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
  • Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

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We Tried Chicken Again
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about ½ cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Instructions
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet.
  2. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
  3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently.
  5. Add garlic; sauté 1 minute, stirring constantly.
  6. Add wine; bring to a boil, scraping pan to loosen browned bits.
  7. Cook until liquid almost evaporates, stirring occasionally.
  8. Add ¼ cup broth to reserved 1 teaspoon flour; stir until smooth.
  9. Add remaining ½ cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
  10. Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
  11. Remove from heat; stir in remaining 1½ tablespoons butter, juice, and capers.
  12. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Filed Under: Dinner · Tagged With:

Week 32: My Pregnancy Journey

January 19, 2012 by 3 Comments

Welcome to Week 32! If you’re counting in months, that makes it 8 months of 10. If you’re counting in weeks to full term, that makes it 5-8 to go. We have some kind of important and life changing things happening around March 1, so we’d appreciate if the baby came pretty much right on schedule.

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This week, BabyCenter says the baby is the size of a jicama! It says it is 16.7 inches long and 3.75 pounds. That is a serious real baby. I feel it all day long. The site also says the baby has toenails, fingernails, and real hair. We are pretty sure this baby is going to have a lot of dark hair when it is born.

Most notable this week is that I am feeling very big and pregnant. I’ve been falling asleep early, feeling more uncomfortable, and feeling like my maternity clothes are getting more snug and aren’t as long on me as they were. I really don’t want to buy more clothes, so hopefully I can make them last! However, I think many people have two stages of clothes, one when they get really big at the end.

To see how I’ve grown, the third picture of this post is me at Week 26 wearing the same shirt. I’d say I have definitely expanded in six weeks.

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Over the weekend, I walked at Memorial Park, a 3 mile loop, on Saturday. Pre-pregnancy, it used to take 40 minutes tops to walk it, and on Saturday, it took me an hour with one porta-potty break. I also felt very sore the next day! I really can’t wait to feel more fit again one day. On Sunday, I spectated the Houston Marathon and ended up not having a formal workout, but was on my feet a long time. And then on Monday, I went to the gym and walked the treadmill and did light upper body weights.

My weekday exercise has all but been forgotten. When I get home from work, I have been putting my feet up or running errands, and then taking it easy the rest of the day. Lily makes sure I get some exercise by making me chase her up and down the stairs a few dozen times, go on many walks each afternoon, and play with her and her toys. That’s going to have to be exercise enough probably until the end! I will still try to keep up weekend workouts.

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(pic above, at 26 weeks, same shirt)

Also this week, we went to our first parenting prep class. This one was Infant CPR, and while we hope to never use the skills we learned, I think it is important to know what to do. We learned about CPR and choking. We have our second class this weekend, which is the big one. It’s called Prepared Childbirth and is all day Saturday and Monday night. Then there are two more we’re doing in early February (Breastfeeding and Infant Care).

That’s about all the highlights for this week in baby news!

Filed Under: Pregnancy · Tagged With:

Peanut Butter Chocolate Fudge

January 18, 2012 by Leave a Comment

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On Sunday, we had some friends over to watch football. I wanted to make a sweet treat for the noon game for nibbling and wanted something not messy and easy to pick up. I tagged this recipe in November’s Cooking Light, and had everything at home except for one can of condensed milk. I love it when you don’t have to buy a lot of stuff for a recipe!

It is also a no-bake recipe = even easier. Just two bowls, a spatula and a pan for it to set. It has to sit for a few hours, meaning it’s a make-ahead dish too. Love that! I made this on Saturday afternoon for the Sunday game.

Fudge may sound complicated, but it’s one of the easiest desserts to make.

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Peanut Butter Chocolate Fudge

Ingredients:

  • 1 (14-ounce) can fat-free sweetened condensed milk, divided
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract, divided
  • 3/4 cup peanut butter chips
  • 1 tablespoon peanut butter
  • 1/4 cup salted, dry-roasted peanuts, coarsely chopped
Instructions:
  • Line an 8-inch square baking dish with wax paper (I used parchment, it worked good too).
  •  Place 9 tablespoons milk in a microwave-safe bowl. Add chocolate chips, cocoa, and coffee. Microwave at HIGH for 1 minute or until melted. Stir in 1/2 teaspoon vanilla. Spread into prepared pan.
  • Combine the remaining milk, peanut butter chips, and peanut butter in another microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Stir in remaining 1/2 teaspoon vanilla.
  • Spread evenly over chocolate layer, and sprinkle with peanuts. Cover and chill 2 hours.
  • Cut into 25 squares.

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Mine made exactly 25 squares (after one was sacrificed for tasting). Very simple to make and pretty to display too! Serve chilled.

Filed Under: Dessert · Tagged With: ,

Happy birthday to Lily

January 17, 2012 by 1 Comment

Happy birthday to Lily! She is TWO today!

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When Lily came home in March 2010, she looked like this. What a cute puppy, but she wasn’t the queen of the house just yet! She started off sleeping in a crate in our kitchen and was crated when we weren’t home. Now she rules the roost.

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Look how little she was. Puppies are so cute. Look how long my hair was.

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Now at two, she is wiser, very smart and observant, the empress of the home, and has the longest eyelashes you’ve ever seen.

Happy birthday to Lily! I hope you enjoy your special day! We love you!

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