paleo supper

I'm reading The Paleo Manifesto by John Durant, which is convincing me to change my diet a little from the low carb/clean way I have been eating for a few months. Sweet potatoes used to be an absolute staple in my diet until I started eating low carb and cut them out. So far, I've still felt great after re-introducing sweet potatoes. 

The salad includes organic spinach, cucumbers I grew, and tomatoes that friends grew. I bought the whole free range chicken and organic sweet potatoes from Trader Joe's. The potatoes are locally grown. 

I rinsed the chicken, patted it dry, and stuffed it with thyme from my garden and Kerrygold butter. I seasoned it with salt and pepper and baked at 425 for an hour and a half. 

The whole meal is what I would consider paleo, healthy, easy, and delicious! 

cooking with herbs

My basil, parsley, and oregano have taken off lately. As there's more to harvest, I'm trying to use my herbs more in every day cooking. 

One of the pasta alternatives I've tried since eating low carb: zucchini noodles. These "zoodles" are topped with meat sauce made with my basil and oregano, pine nuts, and parmesan. 

I used both green and purple basil to make pesto. 

Topping scrambled eggs with pesto really takes them to the next level!

The day before my parents' anniversary, I made them a supper of caprese salad, green salad, spaghetti squash with meat sauce, and paleo doughnuts. It was both low carb and tasty. I tried to make my dad proud by eating a slice of tomato. (I know, I am not a true southerner.)

I'm really enjoying my herb garden this summer. What should I use them for next?

all day, every day kale

My dad's coworker has blessed me once again with produce from her awesome garden, and I have been eating kale for every meal. 

She sent my dad home with a grocery bag stuffed full of organic, homegrown kale. 

After several sessions of instruction from my dad, I filled a 5 gallon bucket about halfway with water, dumped the kale in, swished it around for a while, then pulled out each and every leaf, thoroughly inspecting it for bugs. I let it dry on paper towels and stored it in a sealed plastic container with more dry paper towels. My dad was very adamant that the kale was organic and would probably have dirt and bugs all over it, so I must wash it well. I found ONE bug; still, I recommend this method of washing kale. It has lasted well in the refrigerator. 

To use all of that kale, I though I might need to get creative, but it hasn't been difficult. I have kale salads for lunch every day. I made a one pot pasta dish (different than, but inspired by this one) with what I had on hand--whole wheat spaghetti, vegetable broth, grape tomatoes, mushrooms, kale, and basil. I seasoned it with crushed red pepper. 

I found out the hard way that you can only put so much kale in a smoothie before it tastes like you're drinking kale. It doesn't work like spinach.

So I tried kale in an omelet for breakfast. I wilted a handful of kale a bit, then I cracked two eggs in the pan and added salt, pepper, and crushed red pepper, plus a tablespoon or so of water. Thanks to my ninth grade foods and nutrition teacher for the omelet lessons. 

The green basil in my garden has taken off lately, so I picked a bunch and made a small batch of pesto. It was delicious on top of this omelet!

I will have to show Mrs. Wofford to see if she approves. Ninth grade was an eternity ago, but I learned useful skills! The skills that I've used, I haven't forgotten. 

Do you eat kale? Cooked or raw? How do you prepare it?

herbs update

My herbs are doing well, and I'm watering even more now that the temperatures are in the nineties. I harvested most of my parsley, a little basil (green and purple), and much of my oregano last weekend. The green basil has been doing better lately, but now bugs are eating up the purple basil. 

I've had a little help with my watering each day and harvesting each weekend. I got to see my uncle's garden last weekend while we were celebrating Mother's Day. I was so impressed with his potatoes, broccoli, tomato plants, and more. He said that I still have time to plant, so I'm hoping that I'll finally get around to that soon. 

I'm thinking carrots, cucumbers, okra, spinach, tomatoes, and rosemary are next. I would also love to plant some elephant garlic if I can find the lady at the farmer's market again this year. If even one of those makes it, I'll be thrilled!

Anyone need parsley or oregano?

Kentucky Derby party

My friend Allison hosted a great party this weekend for the Kentucky Derby. There were all kinds of food, drinks, activities, and people at the party. I took over some mint from my garden and chips and salsa to share, and Allison asked me to make banana pudding. 

I used this recipe for banana pudding, and it turned out great! Meringue is such a quick and easy way to fancy up a dessert.  

Allison's pretty pink nails looked beautiful with her mint julep. 

I enjoyed spending time with these friends and other friends from Allison's neighborhood. She is a fabulous hostess!

herb garden

I've been working on my herb garden for a little over a month, and I've already harvested more than I expected for my first try. I planted two varieties of basil, chives, cilantro, oregano, parsley, and thyme in a large pot together. I planted one small mint plant in the middle of a separate oblong pot, and it has spread to the edges nearly all the way around. Next time I will plant fewer herbs in my large pot because they have grown so much that they aren't getting enough sun. Still, all of the herbs except basil are growing well.

My mint really exploded this week--almost like it knew today was the Derby. Perhaps that's why the mint julep is the signature drink of the Derby.

I learned how to grow herbs from my dad's friend, Tim, and I learned how to harvest herbs from Pinterest. Tim kept me supplied with herbs all last summer, but I wanted to give gardening a try myself this year.

I harvested most of my mint for my friend's Derby party today. I have no doubt that it will grow back and be ready for more tea next weekend.

This is part of last weekend's harvest: parsley, basil, thyme, mint, cilantro, and chives. The cilantro went in a batch of Pioneer Woman's restaurant salsa. SO good! I have used thyme in green bean casserole and mint in tea.

Any suggestions for how to use herbs? Any tips for growing basil?

E's bridal shower

This weekend I got to help with a bridal shower for my friend Elizabeth, who is getting married next month.  E's family friend hosted the shower at her beautiful home and arranged gorgeous flowers.  We used a mix of the hostess's and E's mother's silver.  It was a lovely shower and a breeze to host (from my perspective, anyway ;).  E's sister did a great job coordinating so that people got food and drink and E's gift opening went smoothly.  

I have helped my mom with countless showers over the years, and all that I've learned has definitely been put to use in the last few years.  My contributions to this shower were the fruit, vegetables, and punch.  I made a homemade ranch dip that was delicious - check out this pin for the recipe.  My dad's friend's herb garden supplied fresh chives that really made the dip.  I also pinned the punch recipe here.  

I love this detail of having the invitation framed at the shower, especially because this one was so perfect for E.  

I didn't get a picture with all of the food; here the table is missing E's mom's and grandmother's ham biscuits, which were delicious.  

Yes, that's an ice ring below.  Punch needs to be cold but can't be watered down with ice.  Plus, it's another opportunity to decorate!  Pretty shapes and colorful fruit are musts.  My mom laughed at me when I made ice rings, oh, two weeks before the shower, but the day approached quickly!

While I was mostly concerned about food and drink, the gifts were a huge success also!  

Did I mention how fantastic the flowers were?!

What are your tips for hosting a bridal shower?  You can find my shower ideas pin board here.  

avocado chicken salad and late night cookies

I've had a great time cooking lately, but to be honest, B cooked the meal below.  

Before I left for Zumba fitness class, I helped him get set up a little bit, then I came home to this!  I sprayed a baking pan and placed on it four chicken thighs, seasoned only with salt, pepper, and some fresh thyme from my dad's friend.  I'm not sure how long or hot B baked them, but they turned out to be delicious!

I can only stand leftovers of certain things as is, but I enjoy turning leftovers into new dishes.  I had been curious about various avocado chicken salad pins I'd seen on Pinterest, so I set out to try it.  I shredded two leftover chicken thighs and mixed them with about half of a large avocado, mashed,  about a teaspoon of chopped cilantro, a generous dash of lime juice, and some salt and pepper.  I tasted and adjusted as needed.

I hate mayonnaise, so I have never chosen to eat chicken salad before, but this kind was irresistible!  I texted my mom to tell her that I was actually eating chicken salad, and she texted back, "you're grown up now."

I ate chicken salad sandwiches probably five times and did not get tired of it.  Maximizing those leftovers!

I took a page from mom's book and made some late night cookies last week.  This recipe for peanut butter cookies is simple and delicious.  

The only way my parents eat cookies: with a glass of milk.  [Hey E & C - we love your engagement party cups.]

How do you feel about chicken salad?  What's your favorite cookie recipe?