Tag Archives: recipe

A peek Into My Kitchen: Green Tea Pound Cake

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Yes it is slightly green.  No it hasn’t spoiled. It’s green tea, silly 🙂 Don’t you think that Starbucks, Oren’s or even the Coffee Bean and Tea Leaf should be serving slices of this along with their coffees and teas?

Green Tea Pound Cake

1 3/4 cup flour

1/2 tsp salt

1 1/2 tsp baking powder

2 sticks butter

3/4 cup sugar

1/2 cup Matcha Green Tea latte powder, divided

4 eggs

1. Preheat oven to 350 degrees F.

2. Spray a 9x5x3 loaf pan with nonstick baking spray.

3. Sift together flour, baking powder and salt

4. Cream butter, sugar and 1/4  cup of the green tea powder until fluffy.

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A peek Into My Kitchen: Pink Lemonade Bars (No Dye!)

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Ah, the insanity that is Pinterest.

I am developing a love-hate relationship with this fabulous new time-suck…but, when it comes to finding new food inspiration, the feeling is generally one of love.

When I clicked on the original pin for this recipe, I fully expected the bright pink color to be a result of Jello, cake mix or insanely large amounts of food coloring that would’ve sent me clicking away. Instead, I was amazed to find that freshly pureed strawberries added to the lemon-sugar mixture result in a shade of pink so super girly vibrant that it would Pinkaliscious smile 🙂

I actually want to play with this recipe some more, maybe trying a few different types of berries to get different colored bars. And maybe a thicker crust–I’ll keep you posted.

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A peek Into My Kitchen: Creamy Carrot Soup (dairy-free, GF)

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The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!

While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.

A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.

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A peek Into My Kitchen: Popcorn–Two Ways

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My husband loves popcorn, particularly movie theater popcorn. Greasy, deadly, salty, bright yellow, god-knows-what’s-hiding-in-there-popcorn. In the days before kids, we would see a movie almost every Saturday night, reveling in bottomless buckets of popcorn and endless cups of High-C fruit punch (that being my own chemical dependency.) Some Saturday nights we would even see two movies back-to-back, particularly if the first movie was a complete disappointment….or a little bit scary. (Yes, we always bought tickets to the second movie instead of theater hopping–because that’s just how I roll.

With 2 young kids in tow, the movies nights are fewer and far between, having given way to DVR, movies on demand and a whole lot of HBO.

The love for popcorn and for each other endures 🙂

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A peek Into My Kitchen: Rice and Beans with Plantain Chips (recipe)

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Easy, cheap and totally kid friendly…and except for the plantains, made from the contents of your pantry.

What more could a busy mom ask for?

 Super Easy Black Beans and Rice (serves 4-5 as a main dish)

2 cups brown or white rice, made according to package directions

2 Tbsp olive oil

1 medium onion, chopped

2 tsp garlic powder or 2 cloves garlic, minced

2 15-oz cans black beans, undrained (or 1 drained and 1 not, if you prefer less liquidy beans)

1 c vegetable broth

a splash or two of red wine vinegar (about 2 Tbsp)

2 bay leaves

1/4 tsp cumin

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