2 month blogaversary!!

Posted on October 27, 2009 by Denise

Wow!!  I can’t believe it’s already been 2 months since the launching of Creative Kitchen!  I have so much I want to write about, so much I want to share here, but I’ve gotten into a very bad habit of thinking and feeling like every blog post has to have a gorgeous picture of food attached to it.  I love that in other food blogs; I really do….and it keeps me coming back for more and more. 

But what I also forget is that there are many blogs I follow soley for the writing style….the humor, their way with words, the knowledge I gain…..the feeling of “getting away.”  I am stiffling my creative juices and the amount of sharing I do on my blog until I have the time to write a full out blog post replete with the perfect picture(s). 

At that rate, I don’t think this blog will ever be what I want it to be.  I want this blog to be a place for me to interact with other food lovers.  I want to get to know each of my readers….so please interact with me!  I want to read your blogs.  I want to get involved with some of the blogging practices I see out there…Wordless Wednesday, different baking or cooking challenges, meme’s, etc….and really personalize this place! 

I also want it to be a place to archive my recipes.  I find that I’m already able to use my blog as a reference tool….a place I’ve been able to look up my salad dressing recipes.  Which made me want all my recipes here.  How much easier that would make my life!!??

So what do you all think?  Can I get some feedback?  I will be able to post more frequently if I just let myself off the hook…that every post doesn’t have to be a recipe….I can let my hair down a bit and get a little more real with you.  Anyone??

**and it’s actually killing me not to add a picture to this post!

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In search of the perfect pumpkin cookie…..

Posted on October 20, 2009 by Denise

I’ve gotten pretty good at creating muffin recipes, but I always need to follow a recipe when making cookies.  I have my favorite standby recipes for oatmeal raisin, snickerdoodles and chocolate chip cookies, but the times I’ve tried to venture out and try my own creations in cookie making…..I’m never completely satisfied.  Baking (unlike cooking) is an exact science. 

So the other night while reading through tweets & blogs, I found that I was continually craving pumpkin.  It’s just that time of year!  And while not brave enough (yet) to make from fresh pumpkin, I had 2 cans of Whole Food brand (365) pumpkin just calling me from my pantry.  I can’t wait to make my pumpkin muffins, but Sunday night I wanted to try to find a pumpkin cookie recipe that sound good to me.  I wanted a chewy cookie, but one that is also chock full raisins and walnuts. 

As I started looking through the various recipes, I realized that there wasn’t one recipe that sounded like what I was looking for.  This happens a lot.  So I wrote down 2 separate recipes side by side to compare ingredients.  Then I decide to google “how to create a cookie recipe.”  When going through the time and effort this time, I wanted to make sure the cookie turned out exactly the way I wanted it. 

And I wanted chewy, not cakey.  I wanted all the spices of a gingersnap, but still with the pumpkin.  I was surprised at how many pumpkin cookie recipes there are out there that don’t have the spices I wanted to use….cinammon, nutmeg, ginger and cloves. 

After an hour of research, I had written out what I felt was going to be a great pumpkin cookie recipe.  I was excited as I headed to the kitchen to pull out my ingredients!  After mixing, measuring and baking, I have to say the cookies turned out GREAT! 

I have two adjustments I want to make for the next batch and before sharing the recipe, but let’s just say they are addicting enough that I can’t keep my hands out of them after eating one.  And normally I am really good about moderating myself.  They’re just delicious!! 

Next time I make them I want to use more oats and less flour so that they are comparable in texture to my oatmeal raisin cookies.  I also want to melt the butter which is what I always do when cookie making.  They spread and are just perfectly chewy.  This is the one time I decided to believe all the other cookie baking tips out there.  I creamed softened butter with the honey granules and eggs.    I really believe this made a difference in their overall texture.  They were more puffy than spread out and chewy.  Not cakey…definitely moist, but since I always melt my butter and I always get a nice spreaded out, chewy cookie, then that is what I’ll try next and see if I’m right.  I’ll report back when I do. 

They’re also fairly healthy since I use freshly ground whole wheat flour and honey granules instead of sugar.  I feel good about my kids eating these cookies.  Even my husband liked them….and he usually can’t be persuaded to eat anything orange.  He likes my pumpkin bread, so I told him to think of them as bites of my pumpkin bread.  He finds them as addicting as I do!

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Amazing taste….black beans & sweet potatoes!

Posted on October 18, 2009 by Denise

Last week I discovered a new food pairing….and it tastes amazing!!!!  Seriously, browsing food blogs has exposed me to so many flavors and unique tastes that I never knew existed!  I can’t tell you how excited I am about combining black beans and sweet potatoes.  I’d have never thought of this on my own….in a million years! 

I first saw them as black bean and sweet potato burritoes, or was it enchiladas?  I’m not sure now.  But I knew I didn’t have flour tortillas to use or enchilada sauce.  This is where the creativity kicks in.  So last Sunday I decided to create a black bean and sweet potato tostada, and it was heaven!!

All I can say is it was so incredibly tasty that I had it 4 days in a row…Sunday, Monday, Tuesday and Wednesday….and still wasn’t tired of it.  And then I had it again today!

So peel and dice the sweet potatoes (I did 3 so I’d have plenty of leftovers).  Toss with olive oil and sprinkle liberally with sea salt and pepper.  Roast at around 425 for about 20-30 min.  You’ll know when they’re done.  If you’ve never roasted sweet potatoes, you have to try it!!  They carmelize and get so sweet.  The salt and pepper off set the sweetness and they are just soooo good!!

Then just use as an ingredient in any black bean, mexican type combo you can think of.  I layered my organic corn tortilla (pack of 10 at Whole Foods for 99 cents in the frozen section) with organic black beans straight out of the can, add chunks of sweet potatoes, and sprinkled with a bit of cumin. 

Next I spooned on some mexican rotel (diced tomatoes with mexican seasonings). Then sprinkled with a little bit of shredded mexican cheese blend.  Just a smidge was all I needed.  Layered on fresh spinach leaves, spreaded a little bit of Daisy sour cream, then added a bit more rotel, some diced black olives and vidalia onion. 

Perfection!!
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Cream of mushroom soup

Posted on October 17, 2009 by Denise

Wow…it’s been far too long since I’ve posted.  I’ve been keeping up with my food blog reading, but otherwise it’s been far too busy to actually sit down and write an inspired post.  Just getting back from vacation, unpacking, laundry, money management and trying to get your family healthy all kinda takes priority.  I’ve missed being here, and have a long list of things I want to post about.  I’m hoping to get back to posting a least 2 times a week, so I hope you’ll keep stopping by to visit. 

Being away in the cool weather of  NC has inspired me in the things of autumn.  I love fall…it’s my favorite season.  But we sure don’t get it here in South Florida.  While sick this week, soup sounded really good.  I’ve made 2 of them so far.  And now I’m also excited that we are getting our first “cool” front of the season tonight.  It will get down in the 60s tonight, possibly dip into the 50s!!  And tomorrow’s high is ONLY 74!  I know..that’s mild for most of you, but we relish the chance to actually wear jeans and long sleeves around here.  It will be a great change from the constant drone of a/c and humidity!

A couple nights ago I was craving cream of mushroom soup.  My husband picked up some baby portabellas from Costco and some half and half for me.  I googled the for the recipe….read several and embarked on my own.  Here is what I came up with.

Cream of Mushroom Soup

8 oz baby bellas
4-6 T butter
1/4 vidalia onion, diced
1/4 cup freshly ground whole wheat flour
4 cups chicken broth (or water & buillion)
1 cup half and half (whole milk would work well)
1/8 tsp nutmeg

Wash, dry and slice (chop) mushrooms to desired size.  Saute till soft in butter.  I used a large chicken fryer skillet so it was deep enough to use as my soup pot.  Add in diced onion and cook till translucent.  Several dashes sea salt and pepper.  Now stir in flour to coat mushrooms.  Pour in chicken broth slowly and stir to incorporate well.  Add in nutmeg.  Cook over medium or medium low heat until it thickens up (5-10 min), then add in half and half. 

It was delicious!  All members of my family loved it…even my non-mushroom eater.  She had me serve her some without the mushrooms.  Any kind of mushroom would work well.  We will definitely be making this on a regular basis.  I will probably cut back on the flour next time as well as the butter.  I would classify this recipe as quick and frugal! It was VERY easy!!!  I wish I had known this years ago.  I love cream of mushroom soup!

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

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Vacation time

Posted on October 7, 2009 by Denise

Sorry it’s been a while…….I’ve been a bit distracted with this…..


Blue Ridge Parkway driving with my girls, mom, brother & his wife near Waynesville, NC
south of Asheville.


Hiking to Devil’s Courthouse for an amazing view 5,720 feet up.
 
 

 Checking out the Farmer’s Market in downtown Sylva, NC.   The historic Jackson County Courthouse is in the background.  The girls climbed all 107 steps later that day.

 
 
enjoying this view from my grandparent’s mountain house near Burnsville & Spruce Pine, NC

and so much more!  My new camera seems to only take great food shots.  Every other setting turns out blurry, so I’ve been taking pictures via my mom’s camera & my daughter’s camera.  My sister in law has a new camera and let me upload her memory card as well. But for me…..as great as all that was, it is still a bummer since that means looking back I missed a lot of great landscape opportunities and other pics I see that I wasn’t able to take.

We cruised into Winston-Salem, NC yesterday afternoon. I consider this “home” as I moved here at 10 yrs of age and lived here until I went away in the Navy at age 19. I haven’t been here in almost 3 yrs so it’s exciting to be “back home” visiting friends, family and the old sights.  We’re staying with friends, and were welcomed home with a SOUP FEST last night.  Four delicious kinds of homemade soups. YUMMY!!!

Last night I sampled the loaded baked potato, Sante Fe & ham lentil.  All were so good, but for me the potato won out. Dessert was brownies and ice cream!  I love a good fudgy brownie!!

Foodwise, I’ve been having amazing eats!!  I brought a cooler with REAL FOOD.  It’s been so nice eating what I am in the mood for without having to get to the store.  I also brought homemade muffins and cookies.  I have a couple restaurants I want to blog about when I get a chance.  As always so much to share and so little time. 

Last bit of EXCITING NEWS:  I am now a part of FOODIE BLOGROLL!!  I had no idea the exposure this would give my little old food blog!  Since Monday night I have been visited from all over the world…probably about 200 hits so far!  Many states in the U.S., but also countries like Malaysia, United Kingdom, Italy, Denmark, Singapore, Canada, Saudi Arabia, Poland, Romania, South Africa, Kuwait and India.  These are only countries listed in the last 100 visits. 

Some new blogger comments, and I can’t wait to take the time to check out their blogs!  So I’d love to hear from more of you that have been checking out Creative Kitchen, that way I can “meet” you and check your blog out too!Not sure if I’ll get another post up while on vacation, but I’ll be back in town late Saturday night.  We’ve been having a blast, and my 20 month old toddler has been a very good traveler!  Yay!  That means I’ve also been getting sleep at night. 

 

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

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