Friday, April 18, 2014

ham, mushroom & gruyere crepes

Here are a few things that I made this week for dinner: Coconut Lime Grilled Chicken with Coconut Rice and Sesame Garlic Roasted Broccoli, Grilled Lime Shrimp with Grilled Sweet Potato Southwest Salad and Ham, Mushroom & Gruyere Crepes. They have all been hits and are all easy. I've been having a ton of contractions (probably just Braxton Hicks but they're still making me stop in my tracks) and am exhausted all the time (what kind of sick joke is pregnancy insomnia?). It's also been in the 90s all week (and that makes me furious) so that should be an indication of the ease of these meals and yet, they feel pretty fancy! Over the next few days, I'll post all the recipes (some are just links) but I'll start with these Ham, Mushroom & Gruyere Crepes that I served with a mixed green salad on the side. It was light and delicious and would be a great way to use your leftover Easter hams!
Crepes (adapted from here): 
2 cups milk
1 1/3 cup flour
1 egg
1 tablespoon oil
1/2 teaspoon baking powder

Put all ingredients in a blender and pulse until combined. Set aside. 

Heat a frying pan until hot (over medium high heat) and spray with non-stick spray. Add a little bit of butter and using a soup ladle, pour a small amount batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Let the batter cook for about a minute, then flip the crepe to the other side and let it cook for another minute on the other side. Here's a little video to help you if you've never cooked crepes before - I promise, it's REALLY easy. Transfer to a plate until ready to use. Should make about 10 crepes. 

Filling (adapted from here): 
1 tablespoon butter
1/2 onion, diced small
2 cloves garlic, minced
1 1/2 tablespoons flour
3/4 cup milk (I used 2%)
1/2 cup sour cream
1 egg yolk
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon Italian seasoning
1 1/4 cups shredded Gruyere cheese (reserve 1/2 cup for topping)
2 cups deli ham, chopped small
2 cups crimini/baby bella mushrooms, chopped small
1 teaspoon finely chopped herbs (like parsley or rosemary)

Preheat oven to 250 degrees. Heat butter in a large sauce pan and saute onions until soft (about 5 minutes). Add garlic, and stir for one minute. Turn heat down to medium low and add flour. Stir for about 30 seconds and then whisk in milk, sour cream, egg yolk, salt, pepper and Italian seasoning. Add the cheese, and continually mix as the sauce thickens and the cheese melts. Remove from heat and add the mushrooms and ham. Set aside.

Spray a 9"x13" baking dish. Place about 2 heaping tablespoons of the filling into the prepared crepes and roll them up setting them next to each other in the baking dish. Sprinkle the remaining cheese over the top of the crêpes. Place in oven just until the cheese melts on the top of the crepes (about 15 minutes). Garnish with finely chopped herbs and serve immediately with a mixed green salad.

Wednesday, April 16, 2014

phoenix children's museum

My brother and sister-in-law and their kids left yesterday afternoon to go back to Seattle. William was pretty sad that Beck was leaving and kept saying, "Awwwww...." (cue the shoulder slump) when I told him they were going home. They had a great time playing! On one of the days they were here, we went to the Phoenix Children's Museum. I had never been before and it was really cute and fun! The kids all loved it! It's kind of expensive but if we lived closer, I think I would buy an annual pass... especially for the hot summer months that we're already experiencing here!!
serious business going through the car wash...

Monday, April 14, 2014

last call mood boards

I'm still accepting clients for custom mood boards for a few more weeks until I have this baby, so if you're in need of some help with a room, you can check out some FAQs here or e-mail me to get started! Here are a few new examples of two mood boards I recently did for a boy nursery and a girl nursery.

Wednesday, April 09, 2014

korean beef done two ways

Easily, my top recipe on this ol' blog is my Korean Beef. It is easy, inexpensive and sooooo delicious. I hadn't made it in a while but I made it the other night for guests with two different variations and it brought it to a whole new level for me! I think this is my new favorite way to make it!
These lettuce wraps are much easier on the carbs since you don't need to eat it with rice (though I still did with a squeeze of lime on top and some roasted sesame garlic broccoli - recipe below). Also, the sriracha lime sauce is kind of killer.


KOREAN BEEF (use this for both variations):
1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.

1/2 cup mayonnaise
1 tablespoon sweet chili sauce
1/2 tablespoon sriracha sauce
1 tablespoon soy sauce
juice of 1 lime

Whisk together in a small bowl until smooth and set aside. Serve Korean beef on romaine lettuce with green onions and julienned carrots. Drizzle sriracha lime sauce on top and serve. 

Serve Korean beef (recipe above) with steamed rice and green onions (I think these are vitally important) and a side of roasted sesame garlic broccoli (my family's favorite way to eat broccoli!)

2-3 large heads of broccoli, trimmed and cut into stems
3 cloves of garlic, peeled and smashed
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
toasted sesame seeds

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spread evenly with broccoli and garlic. Drizzle with oils and soy sauce and stir to coat. Roast in preheated oven for 12 minutes until broccoli is fork tender. Remove from oven and sprinkle with toasted sesame seeds and serve. 

Tuesday, April 08, 2014

cousins visit

My brother and sister-in-law and their kids are here visiting this week from Seattle. William is having the time of his life with his cousin, Beck, and Fritz and Margot are doing their best to keep up. It's so fun to have little cousins for them to play with all day long and my sister-in-law, Leone, and I are having a great time just sitting around in pajamas all day and talking.
Yesterday, I put on some wellies and went out to open the irrigation valve. As soon as the water started flowing in, Fritz demanded that I remove his clothes so he could play in the water. Within minutes, all the kids wanted in and it was a party in the nasty irrigation water! They "surfed" on this little foam board and got thoroughly dirty. It was a good time had by all and we're excited to get to hang out with cousins all week!