Pet Mouse

New Camera + New Lense + Lightrom 2.0 = FUN

I took my new camera out for a spin. I was just taking some interesting shots of the kids playing ball last night. All editing was done in Lightroom 2.0. Other photographers, if you haven't checked the new Lightroom out yet, then do it!
Oh, and yes that is a cast on my daughter's arm. She broke her pinky finger.

Red Chard and Carmalized Onions

I've never cooked red chard until recently and boy am I glad I did. This was easy and delicious!

RED CHARD AND CARMALIZED ONIONS

1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Teaser

I am working on details of something special. Look for the exciting announcement coming soon!!

MONSTERS!!!

I know, I know, I have been MIA again. I'm sorry to all those who have written asking if I am okay because I haven't posted to the blog lately. Yes, I am okay. Things have been extra busy with the kids home from school this summer. Also, we have been renovating. We are in the process of moving our kitchen from one room to another room. I have been doing almost all of the work myself with a little help from my husband here and there. We have also been renovating a bathroom and a couple bedrooms. Too many projects at one time!
I have been trying out many new vegetarian recipes I want to share. Look for those coming up soon.
Right now I want to share a website I recently was introduced to. http://curlyqcuties.com/
On this website you or your child can design your own monster. Once it is designed and paid for, it is made just for your child and sent to them. How cute is that? Monsters aren't so scary anymore when you have one of your own! Check it out.

Change of Expression

I loved catching the change of expression on my nephews face as he walked to my brother in the lake on the 4th of July.

Recipe with Kale

I've never made anything with Kale before. Last night I did. I confess, I rarely measure anything precisely. I usually just put in what looks like a tablespoon, or what looks like 2 cups ect... so these sizes will be estimates. I usually see recipes and I change up the things I want to change. Like with this, the original recipe called for chicken stock, I substitue with vegetable stock. Thigs like that. This was so flavorful. It was a little too sweet the way I made it so I would probably just leave out the sugar next time. I think I might try adding chickpeas to this next time as well.
But this was quick and easy, a nice summer time dish.

Sweet and Sour Kale

INGREDIENTS

3 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoon Dijon mustard
3 teaspoons white sugar
2 tablespoon cider vinegar
2 cups vegetable broth
2 bunches of torn and rinsed kale
1/2 cup dried cranberries or dried cherries
salt and pepper to taste
sliced almonds

DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and vegetable stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries/cherries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries/cherries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.