Red Lentil Curry

Earlier this week, my friend Heather posted a picture of a dinner she made using a recipe from Real Simple.  It looked delicious and simple, so I copied her and made the same Red Lentil Curry today.  I'm so excited that Heather will be visiting the East Coast in less than a week!  It has been two years since I have seen her and I can't wait for her to meet Wren!

Red Lentil Curry

Ingredients
2 tbsp vegetable oil
2 tbsp chopped fresh ginger 
2 cloves garlic, chopped 
8 scallions, sliced (separate the green and whites) 
1 tbsp curry powder 
1 cup carrots, chopped 
1 large russet potato, peeled and cut into 1-inch pieces 
1 cup  red lentils 
4  cups vegetable broth 
salt and black pepper 
naan bread and lime wedges, for serving

Method
1. Heat the oil in a large saucepan over medium heat.
2. Add the ginger, garlic, and scallion whites.  Cook until soft, about 2-3 minutes.
3. Stir in the curry.
4. Add the carrots, potato, broth, lentils, and salt and pepper.  Bring to a boil and then reduce to a simmer.  Simmer for 15-20 minutes.or until the vegetables and lentils are soft.
5. Sprinkle with the green pieces of the scallion and serve with lime and naan.

We had our first family outing to the farm.

Wren loves to read!

Wren's first time at church.

Coconut Chicken

    I pinned this recipe a while ago and was waiting for a good day to try it out because I love anything with coconut.  When Arnauld suggested salad for dinner on Sunday, I thought coconut chicken would be the perfect protein to add.  I was even more surprised when Arnauld agreed!  He is usually not the type of guy who goes for anything sweet.  I was pleasantly surprised that he enjoyed the meal...maybe my sweetness is rubbing off on him!

Coconut Chicken

Ingredients
 1/2 lb chicken tenderloins
1/2 cup all purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
1/2 cup shredded, sweetened coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoons canola oil

Method
Preheat the oven to 400 degrees.
1.  Create 3 stations for your chicken.  The first should be a shallow dish with flour, the second a bowl with the beaten egg, and the third another shallow dish with a mixture of panko, coconut, salt, and pepper.
2. Coat the chicken in flour, dip in egg, the toss in the coconut mixture.
3. Heat a skillet over medium high heat.  Add the oil.  Then place the chicken in the skillet in a single layer.  Cook each side for 2-3 minutes.
4. Next transfer the chicken to a a baking sheet lined with foil.  Bake for about 10 minutes or until the chicken is cooked all the way through.

In other news...Wren is starting to share her smile with us more and more every day!

End of Summer Sangria

     Summer is officially over.  Time for pumpkin spice, root vegetables, and warm soups.  A last minute gathering of friends left me searching my cabinets and refrigerator for something I could bring without having to stop at the store.  I came up with sangria made with apples, strawberries, and basil to toast one heck of a summer.

End of Summer Sangria

Ingredients
1/2 lb fresh strawberries, sliced thin
1 apple, cut into small pieces
1 handful fresh whole basil leaves
1 bottle Chardonnay
1/2 cup sugar
1 cup club soda
1 cup white grape juice


Method
1. Layer the fruit and basil at the bottom of a large pitcher.
2. Add sugar and allow to sit for 10 minutes.
3. Add the club soda and then the grape fruit juice and wine.
4. Stir and serve.

Pesto Chicken Bake

     A trip to my Grandma's house this week revealed that garden season is almost officially over.  Gram has begun to rip up all of her plants and her garden is once again looking winter bare.  I asked her if it made her sad to tear her garden apart, given that it is so much work to create and it is all gone so quickly.  She didn't seem phased, after probably more than fifty years of this process she must be used to it.  I on the other hand was a little sad.  The end of her garden symbolizes the end of summer.  I also enjoy the happiness that the garden brings my Grandma.  She is so happy to work outside and share her garden's bounty with others.  Just this week she brought two pumpkins to us to decorate our front porch.  There is something about her garden that makes Gram seem more alive- a little extra sparkle in her eye.
     This recipe was something I spotted on skinnytaste.com and I used fresh basil, garlic, and tomatoes from the garden to pull off this fresh and simple dinner.

Pesto Chicken Bake

Ingredients
2-4 boneless, skinless chicken breasts
salt and pepper to taste
4 tsp pesto, see recipe below
1 medium tomatoes, sliced thin
2 tsp grated parmesan cheese

Method
Preheat oven to 400 degrees
1. Wash the chicken and pat dry with paper towel.  Slice the chicken in half to create thinner pieces.  Season with salt and pepper.
2. Place the chicken on a baking sheet lined with foil.  Spread a teaspoon of pesto on each chicken cutlet.  Bake for 15 minutes or until the chicken isn't pink in the center.
3. Remove the baking sheet from the oven.  Top each cutlet with slices of tomatoes and parmesan cheese (you may also use mozzarella or combine both cheeses).  Bake for 3-5 minutes or until the cheese melts.

Pesto
Ingredients
1 cup basil
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
2 1/2 tbsp olive oil

Method
1. Combine basil, garlic, cheese, salt and pepper in the food processor.  Pulse until smooth.
2. Slowly add the oil and continue pulsing.

Oreo Ice Cream Cake

     This is a big year for many of the girls in my book club because many of us will turn 30 this year.  I will admit that I never imagined that I would be 30 and with it less than six months away, I cannot help but face the inevitable.  But I am totally fine with being 30.  It may be cliche to say that your age it just a number, but I think I will always feel 16.  Even now, sitting in a house that I own, married, with a baby-I don't always feel like I am old enough for all of this. But I am and right now I wouldn't want to be any other age.
     So Kelly's birthday is the first this school year and she just so happens to be expecting a baby girl of her own within the next month.  How exciting!  Since I have been home and missing my pals from work. I invited them over to celebrate Kelly's birthday, which also gave me an excuse to make this Oreo Ice Cream cake that I pinned on Pinterest not so long ago!

Oreo Ice Cream Cake

 Ingredients     
1 13oz package of Oreo Cookies
1 chocolate cake-either homemade (see below) or store bought, crumbled
1.5-2 quarts of vanilla ice cream, softened
1/2 cup chocolate sauce

Method
1. Prepare a 10 inch spring pan by spraying with cooking spray or greasing lightly.
2. Crumble the cookies and divide into three.
3. Combine 1/2 of the ice cream,  the chocolate cake, and 1/3 of the crumbled cookies in a large bowl.  Press into the bottom to the spring pan.
4. Combine the remaining ice cream, 1/3 of the crumbled cookies, and the chocolate sauce.  Press into the spring pan.
5. Top with remaining cookies.
6. Cover the cake and place in the freezer for at least for hours, but ideally overnight.

Optional: Drizzle with melted chocolate.

Chocolate Cake
Ingredients
1 cup flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/4 cup butter, softened
1/2 tsp vanilla
1 egg


Method
Preheat oven to 350 degrees
1. Grease and flour a 9 inch round cake pan and set aside.
2. Mix the dry ingredients in a large mixing bowl.
3. Stir in the milk, butter, and vanilla.  Beat on low until combined.
4. Add the egg and beat for 2 minutes.
5. Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool completely.

Wren hanging out with her soon to be pal, Baby Z.

Family tummy time.

White Bean and Basil Hummus

     This is a recipe I pinned on Pinterest.  I'm a big fan of hummus- as a dip, on sandwiches, and even all by itself.  In the past, I have tried to make traditional hummus and the results were never quite as good as hummus made by professionals.  I was excited to try this twist on the classic recipe and was pleasantly surprised with the results. 

White Bean and Basil Hummus

 Ingredients
1 can cannellini beans, rinsed and drained
1 handful of fresh basil leaves
2 garlic cloves
2 tsp balsamic vinegar
1 tbsp tahini
1/2 teaspoon sea salt
1/4 tsp black pepper
2 tbsp olive oil
1 lemon, juiced

Method
1. Combine all ingredients in the food processor and blend until smooth.
2. Serve with a drizzle of olive oil and sprinkle of black pepper.

Sweetheart Cupcakes

   Today is my parents' 31st wedding anniversary.  Arnauld and I just celebrated our second anniversary-31 seems like more than I can ever imagine!  A few Christmases ago, my mom bought me a sampler that read "All Because Two People Fell in Love."  We displayed it at our wedding and it now sits in our living room.  It caught my eye today and I began thinking about all that has come about because my parents got married all those years ago.  I look around at all the love that exists because of them and it makes me happy that they've been able to stick it out through thick and thin.  What better way to celebrate than with cupcakes?

Sweetheart Cupcakes

Ingredients
1 box of Dark Chocolate Cake Mix
1 cup white chocolate chips
1 box of instand chocolate pudding
1 package of strawberries, cleaned and hulled

Method
1. Prepare cake mix according to package directions, stir in chocolate chips, and bake cupcakes.
2. Once the cupcakes have cooled, use a knife to cut out the center of the cupcake.  Place a strawberry in each cupcake and then replace the cupcake top.
3. Frost the cupcakes using the pudding.
4. Cut the cupcakes in half to reveal a sweet heart.

The Taste Test
    This is a bit of a cheater recipe with the cake mix and the instant pudding, but Wren makes my kitchen time a bit unpredictable.  As it was, today I was assembling the cupcakes at the kitchen counter while bouncing her bouncy seat with my foot.  Everything gets done, just in a more creative way these days!  But in the end cupcakes are cupcakes, homemade or not.  I didn't hear anyone complaining!

The result of all the bouncing.

Quinoa with Black Beans, Corn, and Tomatoes

     Today I realized, I'm not pregnant anymore!  Being home with Wren has thrown my eating schedule out of whack and I am definitely not as disciplined as I once was.  Throughout my pregnancy, I remained a healthy eater but I didn't pay that much attention to portions and I gave into temptations a little too easily.  But three weeks later, I have decided that I need to get back on track.  Part of my plan is to have healthier options readily available and also stock the fridge with quick and healthy meals-just like I would if I was working. 

Quinoa with Black Beans, Corn, and Tomatoes
Recipe from Simply Recipes

Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1/3 cup red onion, diced
2 tbsp lime juice
1 can black beans, rinsed and drained
1 cup corn
3 medium tomatoes, seeded and cut into chunks
4 oz. mozzarella, cubed
1/4 cup fresh cilantro, chopped
2 tbsp olive oil

Method
1. Bring quinoa and water to a boil, reduce temperature to a simmer, cover and cook for 15-20 minutes.  Set aside and allow to cool.
2. While the quinoa is cooking, soak the onion in the lime juice.
3. Combine the rest of the ingredients in a large bowl.  Toss in onions and quinoa.  Stir to combine all ingredients.
4. Season with additional oil, lime juice, and salt as needed.

This week Wren visited Grandma's garden for the first time.  She got the grand tour and got to hang out in the pumpkin patch.

This week we also said goodbye to my sister and her three boys.  Wren has been missing her best bud, Maverick.  But we are so happy that they get to be reunited with their dad and that Maverick will get to meet Dan for the first time!