I sat down at my computer last week in the hopes of articulating my thoughts on abortion, and a Christian’s role in it – specifically in response to this terrible Gosnell trial. I wrote some thoughts down but it just didn’t seem to come out as I wanted. Then, today, Donald Miller wrote a blog post that exactly expressed the thoughts I had been having. Like, exactly. So, please read it. It is pretty thought-provoking. Thanks God, for great writers like Donald Miller who are much more gifted in writing than I am.
I love cooking and being in the kitchen and mostly, eating. I love love love trying new recipes, but have recently fallen into a sort of a rut with the same things over and over again. I think it is because I have found so many recipes that I want to try, and I don’t know where to begin. I have a very bad habit of buying cookbooks and pouring through them and then getting so overwhelmed that I then turn to my (almost gone) stash of girl scout cookies. Terrible, yes. I have good intentions though – I think it might have been the beginning of this year, that I told my husband I was going to go one year without buying a cookbook. That has failed. Twice. I bought Super Natural Every Day a few months ago and am embarrassed to say haven’t made a single thing out of it. And my recent retail therapy purchase was the Smitten Kitchen Cookbook, which I am proud to say I have held out for a long time before buying it. As soon as it came out I knew I wanted it but it wasn’t until today that I gave in and bought it. I’m considering it an early birthday present. Another terrible thing that has occurred is the Food Network Channel. I’ve been working out at the Y (you can pull up your jaw now) and they have tv’s on the ellipticals. This is great for me because now I can watch the Food Network channel while (Net)Working off my Food (har har). I’ve already downloaded 2 recipes in the last 2 days that I want to try. Just add it to the list. One that I’m really excited about is Limoncello by Alton Brown. It looks super easy and as soon as I convince my husband I need a whole bottle of vodka for a recipe, I might actually start making it.
So there’s my sob story. Too many recipes, too little time.
PS- Never heard of Smitten Kitchen? Go here, now: http://smittenkitchen.com/
We had such a beautiful Easter this year. Even though Paul and I both had to work in the morning, we made it to the family get together and were able to visit with his family. And what a beautiful day it was!
There was a lot of great food – ham, cheesy potatoes, salad, and yummy croissants. I made a carrot cake for dessert and I wanted to share the recipe! I love a good carrot cake and while looking for my old recipe, I found a new one in one of my favorite cookbooks, The Rodale Whole Foods Cookbook. It definitely met my expectations! And it was good for us too, as far as sweet cakes go, I guess.
Glazed Carrot Cake
2 large eggs
3/4 cup vegetable oil
1/2 cup agave nectar
1/4 cup buttermilk
1 1/2 cups grated carrots (1/2pound)
1/2 cup chopped pistachios
1 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon salt
In a large bowl, beat the eggs until well combined. Add the oil, agave nectar, and buttermilk, and beat until well blended. Stir in the carrots and nuts.
In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, cardamom, and salt. Fold into the carrot mixture and mix to combine.
Pour the batter into the pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean, but with some moist crumbs clinging to it. Cool for 10 minutes.
So, I doubled this recipe and used a yummy cream cheese frosting which I’ll post in a second. I used walnuts instead of pistachios because I’m not a big pistachio person. This recipe suggests an Apricot Glaze, which sounded delicious, but I opted out.
Basic Cream Cheese Frosting
8 oz reduced fat cream cheese
2 tablespoons butter
1/3 cup agave nectar
1/2 teaspoon vanilla extract
With an electric mixer, beat the cream cheese and butter until smooth. Beat in the agave nectar and the vanilla, until will combined.
And here’s a secret: I ran out of agave for the frosting, so I used maple syrup instead. It was delicious!!!
I like hummus. I’ve tried a lot of it in a lot of different places and have come to the conclusion that homemade is always better. So, as I force myself to finish this tub I got from Trader Joes, which claims to be ‘garlic hummus’ – though not a trace of garlic have I found, I will give you the best recipe in the world. This is from my dear friend Kyrsi, who always makes it best. I think I might have altered it a little (too lazy to find the actual recipe) so forgive me, Kyrsi, if I’ve strayed from the original.
Hummus, done right
This recipe is really just a list of ingredients. Everyone likes theirs different- more garlic, more spice, more blended, more chunky. So really all you do is mix the amount of ingredients of your liking in a blender and taste very frequently till you get it how you like.
-sriracha (or any preferred hot sauce)
-Salt & pepper
I love garlic, so make sure to put plenty in there, if I’m coming over! Also, I have used tahini in mine before and it was delicious, but very expensive, which is why Kyrsi uses sesame oil (smart woman).
I’d love to hear what you put in your hummus!