Monday, June 23, 2014

Indian Roasted Carrot and Celery Root Soup



I am participating in a Fitness Challenge through D's work.  In addition to the fitness challenge part, there are nutrition challenges too.  This week's was to try a new fruit or vegetable every day. This was a bit difficult since we eat lots of fruits and veggies and our CSA share the last three years has exposed us to a variety of new vegetables.  So I headed to the grocery to see what I could find.  There were only a few items that would work, one of them was Celery Root. 

Source:  BubbleWS
Now these things are quite unattractive but turns out that underneath a knobby exterior is delicious, earthy tasting goodness.  But how best to eat the celery root?  I decided to roast it since roasting usually brings out such delicious flavor.  But what else?  I hit the fridge and found some carrots.  I was thinking of a delicious carrot ginger soup D and I had years ago.  But I wanted something with a kick so decided to go Indian. Tandoori and Sweet Curry - Yum!  Preparation is so easy. Roast, boil, blitz, enjoy!

I have been eating a serving as a starter for lunch or dinner (all the fiber helps to fill me up) but double the amount to a cup, add a salad with some shredded chicken on top and you have a low cal, low fat, filling meal.

I hope you enjoy this soup as much as I do.  If you want to kick up the spice, add more Tandoori or Sweet Curry.

Ingredients
  • 1 large celery root, peeled and chopped
  • 2 lb carrots peeled and chopped
  • 1 T olive oil
  • 4 cups chicken stock sub veg stock to make vegetarian)
  • 1/2 teaspoon salt
  • 1/2 teaspoon  pepper
  • 1 teaspoon Tandoori seasoning
  • 1 teaspoon  Sunny Paris seasoning, Penzeys
  • 1/2 teaspoon  Sweet Curry powder
  • 1/2 teaspoon ground ginger
Directions
  • Preheat oven to 350 degrees
  • In a large bowl, toss celery root and carrots with the olive oil
  • Place on cookie sheet
  • Roast for 60 minutes or until soft
  • Once carrots and celery root are roasted, place in a large pot with stock
  • Bring to boil
  • Reduce heat
  • Puree with stick blender (or in a food processor)
  • Add spices and seasonings
  • Let simmer for 10-15 minutes to let flavors meld
Nutritional Info
Serving size: 1/2 cup
  • Calories: 58
  • Carbs: 8
  • Fat: 2
  • Protein: 2
  • Sodium: 284
  • Fiber:  4

Saturday, June 21, 2014

Sneak Peeks: Clues into Some Upcoming Reveals

Since there has been a lot going on over the last year or so, we have a few projects to reveal over the coming months.

Of course, in prime K & D style, we have some details to finish on some of them (isn't that always the way?) but I can give you some clues and sneak peaks to wet your appetite.

Not used in a bathroom.
Source: Houzz

As time consuming as you would imagine.
Source: Cutting Edge Stencils
Used on several projects, inside and out.
Source:  Wille Logging

Yes, this one is for canning. Couldn't think of anything else you would use it for. :)
Source: Amazon
Not used to line a sidewalk.
Source: Dollar Tree

Not for drying off.
Source: Sam's Club
Hopefully these random images have you intrigued.  I tried to come up with the most random assortment of photos I could. And, don't worry, none of these are from the same project.  So no pressure canning by solar light. :)

Wednesday, June 18, 2014

Willow & Cricket Wednesday

Watching their favorite show, "Critters in the Yard"

Monday, June 16, 2014

I'm Getting Back into the Blogging Saddle

After a very very long hiatus to get some balance back into my life, I am back to blogging.  I was spending so much time on the computer that other parts of my life were suffering and I needed to get some things back on track.  All is good and Claiming Our Space is back in business.

We have been busy in the K & D household.  Lots of projects to reveal and crafts to show you.  But first, we have a new family member.  No it isn't a baby.  It is a second dog.  Meet Cricket.  He is a "foster fail" and we couldn't be happier.


Last summer, we decided that we would foster for the same rescue, Refurbished Pets of Southern Michigan, that our sweet Willow came from.  Alfalfa was our first foster (you will meet him in a couple of weeks, I am sure) and we while we were sad to see him go, he was never meant to be ours. 

Cricket was another story.  From the first day we had him, he just fit with our little family.  Someone inquired about adopting him after we had him for about 6 weeks and we panicked that he wouldn't be in our lives forever, so we decided to make him a permanent member of the family. 

Willow likes him (some days more than others).


He loves D, especially when they get to snuggle in the ugly blue recliner.


And he is laying under my desk right now with his head on my foot. 

So from now on Wednesday will be Willow & Cricket Wednesday. :)

Haven't yet worked out my posting schedule but I can tell you that we will be focusing on the house, the garden, food, exercise and nutrition and of course, the dogs.  D and I are on a weight loss journey to get back in shape for 2014.  Doing well so far but still have a ways to go. 

So stay tuned...

Friday, January 11, 2013

Mini Peanut Butter Cup Cookies {Recipe}


I think that these cookies from Brown Eyed Baker were the cookie for Christmas 2012. There were everywhere on Pinterest, everywhere on the internet and a huge hit at our Christmas Eve party!  And why not?  They are decadence in a tiny package!

I think that I heard the phrases "these are sin in a double bite," "how did so much flavor get packed into this little cookie," "these things are the devil," and "I cant stop eating these! floating around the party.  My mom even asked to take some home so she could have them with her morning coffee.  That is a huge compliment since she is not a sweets person at all. 

These delicious cookies couldn't be easier to make. 

Thanks to my fabulous KitchenAid stand mixer, the dough went together in a couple of minutes.  While the cookies were baking, D and I unwrapped the mini peanut butter cups.  I think this was the part that took the longest of all.  It takes a while to unwrap all those candies.

I followed Brown Eyed Baker's recipe as written since I didn't want to mess these up.  Though I did use organic peanut butter.  I thought there was already enough sugar in there and didn't want to add any more.  Considering the response, I don't think having no sugar in the PB made any difference.  I also only got about 36 cookies versus the 48 BEB got.  

So if you need a quick, decadent and easy dessert to bring to a party - these should be your choice.


Peanut Butter Cup Cookies
Source: Brown Eyed Baker

Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup organic no sugar added creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
48 miniature Reese's peanut butter cups, unwrapped

Directions
Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, baking soda and salt; set aside.

In a stand mixer, beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.

Add the egg and vanilla and mix for another minute or so to combine.

Reduce mixer speed to low, add dry ingredients, and mix until just combined, giving the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.

Shape the dough into 1-inch balls, which works out to be about 2 teaspoons worth of dough, and place 1 ball in each of the cups of a miniature muffin pan.  Do not  press into the pan.

Bake for 8 to 10 minutes, or until light golden brown and slightly puffy.

Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie.

Cool for at least 10 minutes before removing from the pans, and let cool completely.

Store in an airtight container at room temperature.

Try not to eat them all before your party!

Thursday, January 10, 2013

Look Out!



We finally got some snow that was "packable" on Sunday.  

So what happened?  

My stepson tried to get me with a giant snowball!

Monday, January 7, 2013

Chocolate Covered Mashmallows {Recipe}


I came across this pin for caramel and chocolate covered marshmallows from A Turtle's Life for Me.  I thought they would be perfect for our family's Christmas Eve party.  However, I couldn't get the caramel right and it kept slipping right off the marshmallows no matter what I tried.  Blerg!!  I wasted about a dozen marshmallows before I decided that plain chocolate marshmallows would have to do.

Once I made that decision, these went really really fast.

I found these great red and white paper straws at my local Meijer that reminded me of candy canes (they were in a box like this).  Cut in half they were the perfect size for the sticks.

Don't these look delish?  Everyone at the party thought so too which is why out of a whole bag of marshmallows, there were only six left at the end of the night. 

Chocolate Covered Marshmallows
Source: All over the internet

Ingredients:
1 pacakge of marshmallows
1 package of chocolate bark
2 T Crisco
Red & white paper straws cut in half (you can also use lollipop sticks)

Directions:
Break up the chocolate bark into a small saucepan.
Melt over low heat.
Once melted, add 2 tablespoons of Crisco to make the chocolate smooth and glossy.
Insert the 1 cut straw into each marshmallow
Place a piece of parchment paper on your counter
Dip each marshmallow into the chocolate, tapping the straw against the rim to remove the excess chocolate.
Place onto the parchment paper.
Let cool.
Repeat until all your marshmallows are covered.
They only take about 5 minutes to get hard and are ready to serve.
Enjoy! (Don't eat to many before your guest arrive! :-D)