After being here for 3 weeks, my mom left to go back home. It meant so much that she would fly all the way here and help us with our move into our new house. She painted my hubby’s office for us, she helped me unpack, she cleaned, she cooked…what a blessing! Thank you mom! And we just had a whole bunch of fun together! We laughed, we laughed, and we laughed!
I am a bit late getting a post ready for Fiesta Friday because I was so tired last night that I fell asleep at about 7:30. As I was closing my eyes the idea of getting on the blog and posting for FF floated into my head, but it just as quickly vacated the premises. 🙂 We had to wake up at 3 a.m. yesterday to bring my mom to the airport, and that was way earlier than this girl is used to getting up. 🙂
Here is a pic of us at the airport saying, “See you later,” as my mom would say. 🙂 We miss her already!
I cooked this recipe while my mom was still here. It was inspired from a fellow foodie blogger, Cathy at Food Radical. When she made this summer squash appetizer I knew my family would be seeing something like it in our own house soon! 🙂 Thanks Cathy for the inspiration!
Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce
*Lori at creatingbeautyinthekitchen.wordpress.com
Ingredients for Zucchini:
- 2 small zucchini, sliced
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1/2 cup Romano cheese
- 5 cloves of garlic
- 2 eggs for dipping
Ingredients for Sauce:
- 1 can coconut milk (the thick part)
- 1/4 cup Dijon mustard
- 1 tbsp balsamic vinegar
- 1/2 cup Romano cheese
- Fresh rosemary
- 1 tbsp honey
- 1 lemon for its juice
- Preheat the oven to 325 degrees.
- Grease a large baking sheet.
- Mix the two flours and the cheese together.
- In another bowl, put your two eggs for dipping.
- Dip the slices into the eggs and then dip them into the bowl of flour, covering thoroughly on both sides. Set each piece onto the baking sheet.
- Let cook in the oven until the pieces are tender and golden brown.
- Meanwhile, make the sauce by combining all the ingredients for it together in a large mixing bowl. Heat on the stovetop on low to medium until the zucchini is ready.
Angie at The Novice Gardener has turned Friday into a day that we bloggers look forward to here on the blogosphere! Thank you for that Angie! Fridays would not be the same without “Fiesta Friday!” And so sweet of Hilda from Along the Grapevine to co-host with Angie this week! Thanks Hilda!
If you have yet to join the party, please do! Whether you are a foodie, a writer, an artist, etc…..all are welcome! It is always so much fun to see the variety of things people bring!
Cinnamon + Dark chocolate!? Love it!!
A lot of you probably haven’t seen my original recipe for these muffins, but I experimented the other day and switched it up a bit. I truly love both recipes! I do like the extra cinnamon though in this new one! 🙂
A friend of mine introduced me to grapeseed oil a while back, but I haven’t experimented with it much until recently. There has been a lot of research done suggesting that this oil has a lot of health benefits.
So, I incorporated it into this recipe, along with using agave instead of honey. I typically prefer honey over agave, but I loved the agave in this.
Both recipes are delicious and oh so moist! You choose! 😉
Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce- Take 2
*Created by Lori at Creatingbeautyinthekitchen.wordpress.com
Ingredients for Muffins:
- 2 3/4 cup almond flour
- 2/3 cup agave
- 1/2 cup grapeseed oil
- 1 cup dark chocolate chips
- 1 tsp vanilla
- 2 tbsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 eggs
Ingredients for Sauce:
- 1 tbsp cocoa powder
- 1 tbsp cinnamon
- 1 tbsp grapeseed oil
- 3 tbsp agave
- Combine all the dry ingredients in one mixing bowl, and the wet in another. Then combine them together, making sure it is well mixed.
- Put liners in 1-2 muffin trays, or you can grease them. I find liners to work best.
- Pour each muffin spot 2/3 of the way full.
- Making your sauce is simple- just add all the ingredients together and stir well.
- Pour a little sauce over each muffin.
- Add a few extra chocolate chips on top if you would like.
Have you tried using grapeseed oil?
I just made a Facebook page for “Creating Beauty in the Kitchen!”
“Since we spend so much of our lives eating, preparing to eat, and cleaning up after eating, shouldn’t we put some effort and attention into making mealtimes some of the most pleasurable and memorable parts of our lives?”
This is a quote that really stood out to me from a book I am reading and loving called Simple Secrets to a Beautiful Home by Emilie Barnes.
So when I woke up on this holiday today….way too early mind you….to a house with everyone else asleep, I thought about this quote and decided to have a little fun in the kitchen for my family.
I am sure you aren’t surprised that the recipe I came up with has a Mexican flare to it…I am pretty sure my family wasn’t surprised either. 🙂
While my hubby and mom slept peacefully upstairs, I put the casserole in the oven, brewed my mom’s coffee for her, got the tea ready, made sure the table was nice, and put the candle on. I wanted my family to be blessed when they came down the stairs.
And I really think they were….other than the fact that they were both deeply asleep when I went to tell them breakfast was ready. 😉 My mom is still laughing at meeting my hubby in the hallway, both of them half asleep. 😀
Mexican Egg & Vegetable Breakfast Casserole
*Created by Lori at creatingbeautyinthekitchen.wordpress.com
- 8 eggs
- 1 sweet potato
- 1 small zucchini, sliced and fourthed
- 1/4 onion diced
- Chili Powder
- 1 Tsp honey
- 1 flour tortilla, toasted (Omit this to keep it gluten free, or use a gluten free tortilla.)
- 1 can of black beans, drained and rinsed
- Olive oil
- Fresh cilantro
- Cherry tomatoes
- Pour a little bit of olive oil on the sweet potato and bake it in the microwave for 5 minutes.
- Meanwhile, take the sliced zucchini and diced onion and saute them in a skillet with some olive oil.
- Toast the tortilla and rip it into little pieces.
- When the sweet potato is done, carefully pull chunks out of it, leaving the skin behind.
- Put your eggs in a large mixing bowl with the chili powder, cinnamon, honey, tortilla strips, black beans, sweet potatoes, and the rest of the vegetables. Mix thoroughly.
- Pour into a casserole dish and bake on 350 degrees. Depending on the size dish you use, the cook time will fluctuate. I used a small, deep dish, so it took about 45 minutes. It would be much better to use a larger, wider one where the cook time will be much less, probably around 20-25 min.
- Serve with fresh tomatoes and cilantro.
“Let’s get some more mushrooms!” Those were my mom’s words when we went to the store yesterday. I guess I got her hooked on stuffed portabellas! 🙂 This time, instead of doing it with a Mexican flare, I tried something rich yet simple: creamy cheeses mixed with the delightful tastes of lemon and fresh rosemary. These are my favorite! Wow! Mom really liked them, but still loves the guacamole stuffed ones the best. 🙂
There is nothing like fresh ingredients, is there?! I love walking into my back yard and being able to grab some fresh rosemary!
Lemon Rosemary Cheese Stuffed Mini Portabellas
*Created by Lori at creatingbeautyinthekitchen.wordpress.com
- 1 package mini portabella mushrooms
- 3/4 package cream cheese
- 1/2 cup Romano cheese
- Lots of fresh rosemary
- 1 lemon
- Olive oil
- Wash the mushrooms and take out the stem. Set aside.
- Wash and chop up the rosemary.
- Combine the cheeses, rosemary, and juice from the whole lemon into a mixing bowl. Use an electric mixer to whip it up.
- Stuff all the mushrooms with the cheesy mixture.
- In a large skillet, add some olive oil and your mushrooms.
- Cook on medium heat until ready.
Mom and I love mushrooms….though we don’t eat them very often because our hubby’s really, really don’t like them. So when you have a mother-daughter time, what’s a girl going to do?! Well, eat some mushrooms of course! 😉
Not just any mushrooms. Stuffed ones. Stuffed mini portobello ones. Stuffed mini portobello ones with a Mexican flare! 😀
These came out great. I don’t need to tell you that her and I ate every last one. 😉
Because this was a special mom-daughter treat, I named this recipe after my mamma! 🙂 ❤ you mom!
KPO Stuffed Mini Portobellos
*Created by Lori at Creating Beauty in the Kitchen
- 1 container mini portobello mushrooms
- Queso Fresco
- 1 avocado
- Fresh cilantro
- 1 half mini lime
- 4-6 fresh cloves of garlic
- 5 cherry tomatoes, quartered
- Olive oil
- Wash mushrooms and pull out the stems.
- Stuff them with a little bit of the Queso Fresco.
- Put a little bit of olive oil in a skillet and saute the garlic.
- Take the garlic out of the skillet and put a little into each mushroom, set any extra aside for the guacamole.
- Put a little more oil in the skillet if needed, and place the mushrooms in it, cooking on low.
- While they are cooking, mash the avocado and mix it with lots of fresh cilantro, lime juice from the lime, some of the garlic, and a little bit of honey.
- Wash and slice the tomatoes.
- Keep an eye on the mushrooms, checking to see whether you need to turn the heat up higher.
- When they are ready, take them out of the skillet, putting some guacamole in each, along with a slice of tomato.
It is my pleasure today to bring you a guest post from the lovely, creative, and inspiring Sonal from Simply Vegetarian!
I have mentioned a time or two before that I used to not be very adventurous when it came to trying foods. It is actually hard for me to believe now. I remember going to a particular restaurant with my hubby off and on over the years and he would often get something that I was totally unwilling to try. For some reason, after years of my unwillingness, I took a bite of what he was eating, and wow! I absolutely loved it! Who knew I had been missing out for so long. So many times of watching him eat something so delicious and never taking a bite.
All that said to say, one of the many reasons I am drawn to Sonal is that she inspires me to try new foods! Indian food happens to be something that I have just barely dipped my pinky toe in, so I often find myself excited to see what she posts and saving her creations! Take a look at her Kadhai Paneer, and I absolutely love when she makes a spice blend for us!
I am super, duper excited by the recipe she has brought us all today! I know you will love it!
Time for me to hand you over to Sonal ❤ …
Hello Gorgeous Readers of Creating Beauty in the Kitchen,
When Lori contacted me at the end of July to do a guest post for her blog, I said yes and you know better than me why? :). She is such a charmer and a sweet sweet girl. You all are one lucky group of people to be here with Lori, not only reading and recreating her gorgeous recipes but now gorging at her beautiful art work. One multi talented blogger she is. I just adore her for her spirit and that ever smiling humble character.
Her blog tag line says it all !
Low Glycemic, No Refined Sugars, Fresh Ingredients and Mostly Gluten Free with Some Fun Crafting Thrown In !
As Lori’s blog is all about low glycemic index, gluten free and fresh ingredients involved recipes, I zeroed it down to Quinoa. It is the only grain/seed which is low in carbs and high in proteins, low in glycemic index and gluten free. So I have prepared Quinoa Pilaf or Pulav as we say, with fresh vegetables and Indian seasonings for you all.
Quinoa Vegetable Pilaf / Pulav with Indian Spices !
I often make pilaf / pulav at home with basmati rice. But I have to say that Quinoa being so nutty and distinctive in flavor has a unique quality. It just absorbs the flavors from any cuisine so well that it becomes one with that cuisine. I have experimented with Quinoa a lot and this grain has never failed to amaze me. Just awesome.
The freshness of peas, carrots, cauliflower and onion with a delicate seasoning of cumin, bay leaf, cloves and black pepper corns along with turmeric and curry powder / garam masala when cooked with quinoa, created a magic. To tell you the truth, my 2 beautiful daughters loved it too along with my husband…who runs in the other direction when sees “healthy” stuff ;)…lol !
This is how I made this !
Quinoa Vegetable Pilaf / Pulav with Indian Spices
Kitchen Equipments Required : chopping board, knife, deep cooking pot with lid, cooking spatula.
Ingredients : Please refer to the picture # 1 in the pictogram given in the end.
Quinoa : 1 cup uncooked
Oil : 1 tbsp
Bay leaf : 1 small
Cloves : 2 – 3
Black pepper corns : 2 – 3
Garam masala or curry powder : 1/2 to 1 tsp as per taste
Turmeric : 1/2 tsp
Red chili powder : 1/4 tsp or less as per taste or skip if you don’t like much spice.
Salt to taste
Onion : 1/2 cup chopped
Peas : 1/2 cup
Ginger : 1 tsp chopped
Garlic : 1 tsp chopped
Cauliflower : 1/2 cup, cut into small florets
Carrots : 1/2 cup
Water : 1&1/2 cups
Method : Please refer to the pictorial collage given in the end.
1. Wash and soak quinoa in enough water till it is ready to be used.
2. Heat oil in the pot. Lower the gas flame. Add cumin seeds, cloves, black pepper corns and bay leaf to it. Refer pic # 2.
3. Once cumin seeds crackle a bit, add onions and brown them a bit. It takes 3 odd minutes on medium flame to brown the onions slightly. Refer pic #3.
4. Now add other vegetables and drained Quinoa to the pot. Stir it well and cook for 2 minutes like that, stirring often. Refer to pic # 4.
5. Now add all the other spices to it. Mix well. Refer pic # 5.
6. Add water to the pot. Stir well. Refer pic # 6.
7. Cover with lid and cook on slow till water evaporates. Refer pic # 7.
8. Once the water is gone. Switch the gas stove off. Keep it covered and don’t touch it. The quinoa is still cooking in the steam. We added less water than recommended but this trick works well and saves lot of gas and gives well cooked quinoa.
9. Open and fork it gently. Serve and eat warm. I ate it with some whisked plain yogurt and spicy Indian pickles.
1. You may add any vegetable available. Frozen mixed vegetable pack comes in handy a lot if times.
2. It is good for diabetics.
3. If you decide to use the potato, then you may also use sweet potato instead of white potato to keep it healthier.
4. You can whisk this dish any busy weeknight since it is done in under 30 minutes and healthy and filling.
5. If you have any leftover cooked quinoa, then you can cook this dish with that too. Just make a veg stirfry with Indian spices and let them
Cook well. Once Veges are cooked, add leftover cooked quinoa.
6. This will work with quick cooking oats and brown rice too if low glycemic indecisive not a restriction.
Sonal, you know how much I LOVE quinoa! Oh, I am so excited by this delicious recipe! Thank you, thank you, thank you for bringing this lovely and (for me) adventurous dish! I can’t wait to take a big bite! 😀
To see more of Sonal’s creations, go HERE!
The first meal I cooked in our new home! And if you know me well, you are not at all surprised that it has quinoa in it. 😉
Such a colorful salad with so many healthy and delicious ingredients in it! And it was just as delicious as it was those other things! My hubby…my mom….we all thought so!
A Warm Mexican Style Sweet Potato, Quinoa, and Black Bean Salad
*Created by Lori at Creating Beauty in the Kitchen
- 2 cups quinoa
- 3 sweet potatoes
- 2 cans black beans, drained and rinsed
- About 10 ounces cherry tomatoes, halved
- 2 large avocados
- Lots of fresh Cilantro
- Balsamic Vinegar
- Chile Powder
- 1 Lemon
- 1 white onion
- Olive oil
- 2 fresh garlic cloves, minced
- After peeling the sweet potatoes, boil them for about 10 minutes.
- Meanwhile, put 4 cups of water into a pot and boil. When it begins to boil, add in the quinoa until it begins to boil again.
- Reduce to medium heat, place a lid on it, and let simmer for about 12 minutes.
- By now, your sweet potatoes will be ready to cut up. Slice them into small pieces. Set aside.
- Dice up a white onion and put it in a skillet with some olive oil, Saute for a few minutes. Add in the garlic, sweet potatoes, chili powder, and honey.
- When the quinoa has finished simmering for 12 min, take it off the heat, stir, cover again, and let sit for 15 minutes.
- Cut up the avocado (I mashed it up a bit), adding the lemon juice from 1/2 of a lemon.
- Slice the tomatoes in half and set aside. Wash and cut up the fresh cilantro.
- Add the drained and rinsed black beans to the skillet with the sweet potatoes. Add more chile powder and the juice from the other half of the lemon. Mix around and let heat. Make sure to stir often, so your sweet potatoes don’t get burnt.
- When this is finished, add all your ingredients together. Add some extra sauce by using a mixture of honey, balsamic vinegar, and more chile powder (depending on how spicy you want it.)
You are in for another treat! When I first saw my email from my friend Patty
with her guest post, this was what I said to her, “Oh my Patty!!!! Wowzers!!! It already sounded awesome and then I saw the pictures! Feed me now please! Wow! Did I say Wow?!” 🙂
Patty is an amazing photographer, a dedicated teacher, a wonderful cook, and a sweet woman!
Want to see something beautiful? Look at this macro picture of a gerbera daisy
(which happens to be one of my favorite flowers.) And look at this gorgeous and delicious grilled zucchini salad
that she created. Be sure to read that whole post or else you might miss the awesome Bailey dog! Patty & Bailey…these two are a team! Love them both!
Would you like to see what she has cooked for us?! Of course you would! Here you go…
What a treat to be a guest blogger on Creating Beauty in the Kitchen
! Lori and I have been WordPress buddies for some time now, and I can’t get enough of her sweet and kind nature. We have bonded over our love for eggs as well as our propensity for kitchen mishaps. Now that we’re also Instagram buds, we get to share even more of our lives with each other! Even though we have yet to meet (and I know we will at some point), Lori feels like an old friend to me. Her posts always bring a smile to my face, and more often than not, a loud chuckle and/or snort. 😉
Now here is my recipe for Lori–a Greek-inspired egg dish that is both vegetarian and gluten-free!
Greek Baked Eggs
- 4 eggs
- 2 shallots, finely chopped
- 1/2 orange bell pepper, finely chopped (you can use any color bell pepper you’d like)
- 10 grape or cherry tomatoes, quartered
- 10 kalamata olives, pitted and finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon Greek oregano
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 tablespoon chopped chives
- 1/4 cup crumbled feta cheese, more if desired
- Heat one tablespoon of olive oil in a shallow pan over medium heat. Saute the shallots, bell pepper, oregano, and red pepper flakes until veggies are tender.
- Add the tomatoes, olives, and garlic and continue to saute until tomatoes have softened. Remove from heat and fold in the chives and feta. Adjust seasoning to taste with salt and pepper.
- Divide the sauteed veggies into two wide ramekins or one shallow baking dish. Crack the eggs on top and drizzle a bit of olive oil over the eggs. Bake at 400 degrees for 10 to 15 minutes, or until eggs are cooked to your liking. Let cool for 5 minutes and garnish with extra chives and freshly cracked black pepper. Serve warm!
What a wonderful post Patty! I agree, you do indeed feel like an old friend….can’t wait to meet in person!! ❤
You will definitely want to visit Patty HERE
and see more of her gorgeous photos, yummy recipes, and some of Bailey’s fun antics! I still laugh so hard when I see THIS
We are here friends! Here in our new home! 😀 More pics to come soon! And hopefully I can get my kitchen unpacked so I can start “creating beauty in THIS kitchen!” 😉 Until then, you get to continue enjoying the beauty some of your fellow foodie bloggers have been creating for me.
Suzanne from A Pug in the Kitchen was so kind to bring some of her creativity to all of you! In addition to having the cutest name for a blog and the cutest design, I love her tagline, “good food with simple ingredients.” I remember first talking back and forth with this lovely lady…she had started following my blog but wasn’t getting notifications for some reason. Her enthusiasm to make sure that got fixed warmed my heart and so encouraged me! Well, it did get fixed, and ever since then I see Suzanne over here often…means so much! Thanks Suzanne!
So, lets talk beauty and creativity for a moment. You have got to check out her Champagne Grape Galette with Whipped Goat Cheese! When I saw this last week, I am pretty sure my mouth just dropped open! Wow! Wow! Wow!
Drum roll please……
Passing you over to Suzanne!
When Lori @Creating Beauty in the Kitchen,asked me to write a guest post I was and am honored and thrilled to do so, you see I love Lori’s blog, her recipes are amazing and healthful and I really admire her, when you read it you feel welcomed immediately, I was struck at how her blog is approachable, beautifully creative and so much fun. Visit her site, you will find gorgeous recipes that do not use refined sugar, are low glycemic and mostly gluten free, I love this recipe for Southwestern shrimp taco’s with chipotle honey lime sauce I also have to say I was a little worried about what to do, my recipes are not exactly healthful or free of sugar, I do use only fresh, natural ingredients so that counts for something, I put my thinking cap on, I wanted the dish to be low gluten not necessarily gluten free and of course the recipe had to be free of refined sugar. I remembered seeing a recipe for yeast waffles on Pure Wow and it sounded great, loaded with sugar, the waffles were brushed with butter and coated with cinnamon sugar, ok,we won’t go there but I took the basic waffle recipe and changed it pretty dramatically adding buckwheat flour, instead of sugar I used honey and instead of the melted butter coconut oil. I thought a fruit topping would be great on these waffles, I had some lovely peaches that were perfectly ripe. I warmed the peaches in butter (Lori likes butter so it’s ok) and maple syrup and poured it over the waffles. Lori my dear, I hope you like my recipe and thank you for the opportunity to post on your blog.
Yeasted Buckwheat Waffles
2 cups milk
6 tbs melted butter, coconut oil or vegetable oil
1 tsp vanilla
1 tbs honey
1 cup buckwheat flour
1 cup All purpose flour (substitute almond flour or use all buckwheat to keep it low-glycemic and/or gluten free)
2 tsp instant yeast
1 tsp salt
Warm milk in the microwave for 40-45 seconds seconds or until warm to the touch. Add the eggs, honey, vanilla and whisk to combine. In large mixing bowl add the flours, yeast and salt and whisk gently so they are combined. Add the liquid ingredients, stir until incorporated. Let sit on the counter for 30 minutes then cover and refrigerate overnight.
4 peaches peeled and sliced
2 tbs butter
3 tbs maple syrup
pinch of salt
Optional, a pinch of cinnamon and nutmeg
Melt butter in skillet, add the peaches,maple syrup and salt. Saute just until the peaches are heated approximately 2 minutes
Note: Waffles freeze beautifully so whatever you don’t eat, freeze. I separate each waffle with parchment and place in freezer bags. That way you can take out individual servings and keep the rest frozen.
Despite the fact she was a little worried, as you can all tell, Suzanne was definitely up for this task! These sound oh so yummy!! I do love butter, this is true! Buttery peaches?! Oh my! I want to eat this for breakfast in the morning! Do you deliver Suzanne!? 😉
Please hop on over to A Pug in the Kitchen for more delicious recipes! Thank you so much Suzanne!