Tag Archives: winter

day 77: fashionable momma/ post valentine’s date night/ cobalt blue jeans, top knot bun, bright pink lipstick (yes I’m ready for spring!)

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 77: fashionable momma/ post valentine’s date night/ cobalt blue jeans, top knot bun, bright pink lipstick (yes I’m ready for spring!)
  • Difficulty rating (1=easiest, 5= way too hard!): 1 (the top knot is a touch tricky to get it just right, still not sure if I did though;)
  • Would I do it again? yes, I love cobalt blue and all of the fresh new colors of the spring. Hot pink lipstick is the new red, and the top knot is fun to try!
  • What I would do differently: dress it down with flats or sandals for day
  • Items used: Gap cobalt blue jeggings, Target tank top, Ralph Lauren white linen blouse, Steve Madden nude peep-toe pumps,

Until ipinterest tomorrow!

Karie J 🙂

day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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Project: day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)
• Difficulty rating (1=easiest, 5= way too hard!): 2 (probably a 3, but I had Adam’s help 😉
• Would I do it again? yes, it was so decadent, rich, and light at the same time. The shrimp was a touch too spicy for our  3-year-old, Morgan, but for our 6-year-old, Hayden, she ate it all up right away!
• What I would do differently: we added a few drops of truffle oil to the whole dish at the end, as well as added white wine and  salted the risotto to taste 🙂
• Items used: recipe below from: http://katienorwood.blogspot.com/2011/01/nordstrom-knock-off.html

Shrimp & Asparagus Risotto
1 medium yellow onion, chopped
1 bunch asparagus, chopped into 1 inch segments
1 pound peeled & deveined shrimp
juice of one lemon
1 t. red pepper flakes
3 garlic cloves, chopped
2 T. chopped flat leaf parsley
1 c. uncooked Arborio rice
3-4 c. chicken stock
1 c. freshly grated Parmesan cheese
olive oil

Combine shrimp, 2 T. olive oil, lemon juice, red pepper flakes, garlic, parsley, and shrimp in a small bowl. Toss to combine and let marinate in fridge for 10-15 minutes.

Meanwhile, chop onion and saute in a bit of olive oil over medium high heat.

Saute asparagus in a small pan with a bit of olive oil and a sprinkle of red pepper flakes over medium high heat. Asparagus can cook while you get the risotto going, but it only needs to saute for 10 minutes or so. When it’s crisp-tender, just turn off the heat and reserve for later.

Once the onions are sauteed, add the Arborio rice and stir. Toast the rice with the onions on medium high heat for 2 minutes or so.
Then begin adding one cup of chicken stock at a time – just enough to cover the risotto. Continue to cook the risotto and broth at medium high heat. Stir frequently.
When most of the broth has been absorbed and the rice is looking “dry”, add more broth, one cup at a time. Contrary to popular belief, you don’t need to babysit the risotto and stir it every second. You just need to stir it every once in a while. You’ll be standing by the stove to cook the asparagus and shrimp anyway so you can stir it then.

Pull shrimp out of marinade and grill at high heat on a grill pan (or just a skillet would work as well). I like my shrimp crispy, so I let them cook a while and keep turning them to get brown bits.
After you’ve added all the broth and it’s been absorbed by your Arborio rice, it should have a somewhat thick, creamy consistency. The rice should be soft but still with a chewy bite. Remove from heat and add your Parmesan. Yum, yum.
It’s time to plate up your risotto! I like to serve mine in a pasta bowl. Mound the risotto in the bowl and top with asparagus and grilled shrimp. With this recipe, you won’t even want to go out to dinner.

Until ipinterest tomorrow!
Karie J 🙂

day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, and spinach

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, &  spinach
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? most definitely! This soup is super easy, a big hit, and I could probably eat it twice a week! three-year old Morgan also had fun helping me in the kitchen with this one!
  • What I would do differently: I combined my mother in law’s recipe (thank you Barb, you know I love this one!), with the pinterest recipe, and a few other tweaks of our own, next time we might try kale! The pinterest recipe is below, and then our changes and additions from my mother in law are in red, our own changes in green. 🙂
  • Items used: Pinterest recipe from: http://www.fudgebananaswirl.com/sausage-spinach-and-tortellini-soup/

Ingredients

  • 1 lb turkey Italian sausage (I prefer hot, but sweet would be ok too) (we used chicken sausage, it was yummy!)
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 40 oz low sodium chicken broth (we ended up using 64 oz)
  • 5 oz fresh spinach and 8-10 fresh basil leaves
  •  1 1/2 cups tomatoes, chopped (we used 1 14 oz can of diced tomatoes, with juice instead)
  • 9 oz store-bought cheese tortellini
  • 2 tb unsalted butter (optional) (we put the butter in the end for a richer flavor and also sautéed the garlic in butter in the beginning!)
  • salt and pepper to taste
  • parmesan cheese sprinkled on top when serving

Directions

  1. In a large dutch oven (or stock pot), brown sausage over medium heat until fully cooked (approximately 10-12 minutes.)  Remove sausage, let cool and slice in to bite-size pieces, set aside.
  2. Add minced garlic to pot and saute for 3 minutes.  Add wine and broth, scraping brown bits from bottom of the dutch oven. Bring to a boil and continue boiling for 3 minutes. Add tortellini and boil for another 5 minutes.  Add spinach, tomatoes and sausage.  Cook for 5 minutes, remove from heat.
  3. At this point, you can whisk in 2tb of butter, which adds a little extra richness to the soup.  If you are watching fat or calories, the soup is still delicious without adding butter.

Until ipinterest tomorrow!

Karie J 🙂

day 51: fashionable mamma/ winter outfit for day/ urban decay naked palette for an everyday make-up look

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MY TAKE:

 

FROM PINTEREST:

Source: polyvore.com via Karie on Pinterest

Source: youtube.com via Renaye on Pinterest

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  • Project: day 51: fashionable mamma/ winter outfit for day/ urban decay naked palette for an everyday make-up look
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? yes, it is such a simple everyday look that can be done quickly and effortlessly.
  • What I would do differently: take it to spring with ballet flats!
  • Items used: Anthropology green army jacket, Gap scarf, tank and jeans, Ugg boots, Coach sunglasses, Urban Decay Naked Palette

until ipinterest tomorrow!

Karie J 🙂

day 35: cooking it up/ winter Thai chicken-coconut soup

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MY TAKE:

FROM PINTEREST:

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Project: day 35: cooking it up/ winter Thai chicken-coconut soup
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes, however we changed the recipe a touch (in red below), and would even change it up a bit more next time (see below).
• What I would do differently: The soup was very good (probably 3 stars out of 4), but we changed up the original (the girls had the original recipe, but we spiced it up a bit for ourselves!). Next time we would add two cans of coconut milk, mushrooms, and two limes)
• Items used: Recipe below:

Serves: 4
Hands-on time:
Total time: 30 minutes

CATEGORY:
Under 45 Minutes

INGREDIENTS:

  •  2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk (we did a cup, we love the coconut taste!)
  • 1/2 cup skim milk (we did a cup)
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise (we used sugar snap peas since that was what we had on hand!)
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice (we used lime since we like the flavor better)
  • 4 tbsp cilantro, coarsely chopped
  • Four ourselves and not the kiddos, we added Sriracha Thai hot sauce and fish sauce for a bit more flavor)

INSTRUCTIONS:

  1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth and coconut and skim milks. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. When cool enough to handle, slice chicken and add pieces back to the soup.
  6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

until ipinterest tomorrow!
Karie J 🙂

day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!

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MY TAKE:

 

FROM PINTERST:

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  • Project: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? most definitely, this soup will become one of our fall/winter staples, it was that good!
  • What I would do differently: we added avocado along with the sour cream and lime juice to top it off, why not, avocado is just so good!
  • Items used: (our changes made in blue)
  • Chicken, Black Bean and Cilantro Soup

    (Makes 6-8 servings, recipe created by Kalyn.) (we double this since we took half of it to our friends who just had a baby, hope you liked it Lindsey!)

    1 small onion, diced small
    1 cup celery, diced small (use celery leaves too if available)
    2 tsp. olive oil
    1 T ground cumin
    1 T chile powder
    1 tsp. celery seed
    1 tsp. garlic powder or garlic puree (we used the powder)
    4 cups homemade chicken stock (or 2 cans chicken broth)
    1 can vegetable broth
    1 can petite diced tomatoes
    1 cup salsa (I used Pace Picante Sauce) (we used Costco’s Kirkland Organic)
    6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this) (our favorite hot sauce is Cholula)
    1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium) (we drained and rinsed the beans so we could control the salt level in the end, which we just added a pinch.)
    2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this) (since we double the recipe, we used a whole rotisserie, they save so much time!)
    1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
    3 T fresh lime juice
    cut limes, for serving (optional) (this part is crucial!)
    sour cream, for serving (optional)  (this part is crucial!)

    top with avocado!

    In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

    Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

    After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.

    To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

until ipinterest tomorrow!

Karie J 🙂