Karen's Place

Mostly Homemade Veggie Spaghetti

noreply@blogger.com (Anonymous) — Sun, 29 May 2016 18:32:00 -0700

So here's the thing. It's been pretty silent over here. And that's because I have spent the last month traveling in Costa Rica and then coming back home only to be wrapped up in interviewing for a promotion. So while we are going to get this fantastic spaghetti, I have an announcement first.

But wait, I wanna show this before I tell you...
Here's one of my favorite shots from our trip.
Pure relaxation....

Anywhoo...during an entire 4 weeks+ away from blogging, I found myself in a daily practice of photography and writing that was all my own. No agenda. No audience. Just me and my imagination. And what I found is that it's time for a change. Long story short, this is the last post for Karen's Place.

When I started this blog, I needed an outlet. I needed to practice photography. I needed to just do SOMETHING productive. And it has been the most amazing and fulfilling hobby. I have gained a newfound confidence in myself and a renewed commitment to my own dreams.

This blog is no longer just about practice and food. It's about spreading a message of joy and good meals, because they are inextricably linked. And so now it's time to introduce my new blog, www.foodieuprising.com

My goal?
To empower the every day person to get in the kitchen and make some flippin' REAL food, to take care of themselves, and to no longer make any excuses. Reinventing what it means to be a foodie, and what it looks like to fuel your dreams. Last, I'm out to encourage folks to live fantastically normal lives, one healthy step at a time.

Starting next week, all my recipes, fitness tips, and wellness writings will be found at foodieuprising.com. There's going to be a whole lot more focus on lifestyle and a whole lot more writing. It feels like a big step forward. And I am really going to miss Karen's Place. Thank you, readers, for being a part of it. So for today, let's celebrate with one of my new favorite meals. A veggie packed pasta that is easy to make for dinner and pack for lunch throughout the week.

INGREDIENTS

Olive oil
3 garlic cloves, minced
2 serrano peppers, minced
2 medium white onion, finely chopped
4 small carrots, minced
2 cups crimini mushrooms, diced
1 zucchini, small, rough chopped
1 small yellow squash, rough chopped
15 oz marazano canned tomatoes
1 jar good marinara sauce
2 fresh tomatoes, diced
Salt, pepper, red pepper flakes, to taste
Angel hair pasta

DIRECTIONS

Boil quart of water and cook angel hair pasta according to package.
Heat oil, garlic, serrano in sauce pan over medium high heat
Saute for about 1 minute and then add onion and carrots ... 5-6 minutes
Add salt, pepper, and red pepper flakes. Stir!
Add mushrooms, cook for another 3 minutes
Add zucchini and squash. Saute for another 10 minutes.
Add canned tomatoes. Bring to boil and reduce to medium-low heat. Simmer for 10 minutes.
Pour in marinara. Simmer for another 15 minutes until thick.

And there you go! One healthy, balanced meal. I love it! Stay tuned to foodieuprising.com for more awesome recipes like this one, fitness challenges, and wellness reflections! It has been such an amazing journey here at Karen's Place. Thank you, again, for being here. Here's to another climb! Be a part of the next hike. Bookmark and follow: foodieuprising.com

xx - karen

Charred Romaine with Pancetta + Honey Mustard Vinaigrette

noreply@blogger.com (Anonymous) — Sun, 10 Apr 2016 15:37:00 -0700

It's not too often you meet someone that you can completely sync with in life and in work. Michelle is one of my very best friends and she is by-far my favorite person to work with and travel with. We met as co-workers, in a place that was a super tough environment. I remember being on her interview team and thinking to myself, "If she doesn't get hired, these people are making a huge mistake". Luckily, my voice was heard and she was hired. We spent over a year together, in each other's offices every day, working on copy and talking about the future. Without realizing, it seemed as though we were inseparable. And though our lives look very different today, we still have that #dreamteam vibe flowin' on the regular.

Just yesterday, she came to my side of the water and we sat at the most Seattle-like pub I could find in Issaquah. (It was the Black Duck btw. If you haven't been there, go now!) We sat in the sun, caught up on life-happenings and started stirring-up new plans for the future. The drinks, the conversation, and the food were all equally fantastic.

Do you follow me on Instagram yet? If not, you totally should. More of this goodness over @karenleannkirsch

So, speaking of the FOOD, I decided to go for a salad at the restaurant since I had already eaten really heavy all day. (See previous post ... training for STP makes you hungry... like woah) And maybe you're thinking, "Well, that's boring". But let me tell you friend, it is NOT! I had grilled romaine. Yes, they put it on a grill and served it up with a honey mustard vinaigrette. It knocked my socks off. So much so, I was determined to recreate it today for my lunch. But, this time, I knew I needed some protein and my own flair to it. Also, I don't have a grill. So for this recipe, I used my cast iron grill pan and just charred it.

Grab that pancetta and get cookin' folks. It's time for that silly salad of yours to get a HOT new makeover. (Ha, see what I did there?)

INGREDIENTS

for the salad:

1 tsp olive oil
Cooking spray
1/2 of Romaine head, sliced lengthwise
1 handfull cherry tomatoes
1/4 cup feta cheese
1/2 cup cooked pancetta
1/4 honey mustard vinaigrette (see below)

for the vinaigrette

Scant 1/2 cup olive oil
1 clove garlic, sliced in half
1/2 tablespoon coarse mustard (I used Mustard & Co. Dill & Garlic)
1/2 tablespoon honey
1.5 tablespoon white wine vinegar
Salt & pepper to taste

DIRECTIONS

for the salad:

Heat a saute pan over medium heat and cook the pancetta until golden brown. Drain on a plate with a paper towel. Next, slice the cherry tomatoes thinly, and do your best to get the seeds out. Cut your lettuce head in half. Be sure to keep the stem ON. You'll need it to keep the leaves together. Then, get your grill pan HOT and lightly spritz it cooking spray.

Now, drizzle just a teaspoon or so of olive oil over the cut side of the Romaine. After about 30 seconds, give or take, of heating up your grill pan, place the Romaine on the grill cut-side down. Grill for 2 minutes and then flip it. Grill for another 2 minutes. Take the lettuce out of the pan and place it onto a large plate. It should look slightly brown and wilted, but full of color. Then all you need to do is top it with the pancetta, feta, tomatoes and dressing.

for the dressing:

Rub 1 clove of garlic all around the sides of a medium bowl. Then discard it. Next, measure out the honey, mustard, oil, and vinegar. Dash in some salt and pepper. And then whisk it all together. You can also place all of the ingredients into a small jar and shake everything together. I like to do this for easy storage afterwards.

AND BOOM! There you have it. A wonderfully warm salad for a spring day. Try it out and let me know what you think.

As always, eat well! Be well!

xx,

Karen

Ethan's Slow Cooker Ribs

noreply@blogger.com (Anonymous) — Sun, 3 Apr 2016 12:19:00 -0700

Ethan and I just started training for the STP. In other speak, that means we are riding from Seattle, WA to Portland, OR on our bikes with about 15,000 other people. It's a classic ride that is about 200 miles long. You know that emoji face where its all like bug-eyed and its mouth is wide open? Yeah, that's what I picture in my head every time I am reminded that we are doing this in July...

So yesterday we took our first ride. Along with my good friend Andy and my dad, we rode around the perimeter of Mercer Island. That's only about 14 miles, so yes, we still have a long way to go. But for real, it felt so good. And I even beat the boys on most of the hills ... high five! Up top! By the end of the ride, I was spent. But so happy to be able to get out on the road again.

But let's be real, when you're training for any kind of competition, you get real HUNGRY! Knowing this, Ethan decided to take dinner into his own hands. Before we left for the island, he popped in some ribs into the SLOW COOKER. You heard me right. For those of us not lucky enough to own a grill, this is probably the BEST way to cook a rack of ribs. Like really. Just try it, you won't regret it. And you may find yourself eating ribs WAY more than you probably should. Because it's just too easy to make them this way..

INGREDIENTS

3 pounds ribs
1 onion, sliced into 8 wedges
3 cloves garlic
2 tsp garlic powder
2 tsp salt
18 ounces Barbecue Sauce of choice (we use Stubbs)

DIRECTIONS

Combine ribs, onion, spices and sauce into slow cooker or crock pot. Save about 1/2 cup of the BBQ sauce!
Turn the knob to low and let everything cook for about 6 hours
At the end of the 6 hours, preheat your oven to 400 degrees F
Once the 6 hours is up, line a baking sheet with foil and put the ribs + onions onto the sheet and cover everything with the previously saved BBQ sauce.
Finish the ribs in the oven, cook for about 20 minutes.
Serve with a great salad or roasted veggies. You'll surely be stuffed!

Eat well!

Be well!

Follow by email below!

xoxo,

Karen

Kimchi Tofu Egg Fry

noreply@blogger.com (Anonymous) — Sun, 27 Mar 2016 19:39:00 -0700

I've been running on one whirlwind after another. Between flying back and forth from the Southwest and fighting a weird flu-cold thing and THEN throwing a fantastic Sock Hop for the 100 families I work with, there hasn't been a whole lot of time for creativity on my plate. But, last weekend I had the house to myself and kimchi in the fridge. I knew I wanted to try something new. And I also knew I had to cook for only my self. It was time to take a chance. Get that fermented cabbage into a fry pan with some tofu and put some fried eggs on top. This recipe is surprising AND delicious. Get ready to treat your self. And yes, please say that in a tone that Donna would on Parks & Rec.

INGREDIENTS

1/4 cup fried tofu
1/4 cup kimchi
1/2 tsp Chili powder
Dash of salt
2 eggs
1 tablespoon oil

DIRECTIONS

Slice a 1/2 inch slab of semi-firm tofu. Cut into cubes. Grab a medium-sized fry pan and heat 1/2 tablespoon oil over medium-high heat. Once hot enough, put the cubes of tofu into the pan, and let those babies fry! Season with chili powder and salt.

Once the tofu starts to brown, get that kimchi into the pan. Stir fry for 4-5 minutes. You'll know everything is ready when the tofu is very firm and golden all over. Clear the pan.

Then put the other 1/2 tablespoon in the pan and heat over medium heat. Crack two eggs directly into the pan, and fry! Season with a dash of chili powder and salt.

Layer the tofu and kimchi onto a plate and place the fried eggs on top. Serving with sriracha is recommended!

Follow by email below!

Eat well! Be well!

xxoo,

Karen

DIY Adult Ramen

noreply@blogger.com (Anonymous) — Sun, 20 Mar 2016 18:19:00 -0700

I'm not going to lie. Today's entry is going to be pretty elemental, pretty old school, pretty throw-back to my college days. And yes, it does require going to the store and buying a $0.99 package of Top Ramen. BUT, before you judge, I caught whatever plague everyone else is getting. I've been so sick for the last week, its been taking all of my energy to even get out of bed in the morning. Really, the only thing that has been tasting good lately is ramen. It's a crazy sickness that's been affecting everyone I know, and so I hope this blog post finds you well!

The thing is though, I've dressed up this ramen. I added REAL chicken, radishes, and mushrooms. I also did NOT use the sodium-bomb that is called the "spice packet". It's been boiled in chicken bouillon and I added an egg. So it's like a chicken noodle egg drop soup that's been dressed up with a hint of lime and sriracha. It's like your old college favorite ... but classier.

Say what you will about this simple meal, it's filling and warm. Two things you need most when you're fighting a fever and have little energy. Let's get to it then, shall we?

INGREDIENTS

1 Top Ramen Package
(it really doesn't matter what flavor you have, you won't be using the spice packet any way)
1/2 cup cooked, shredded chicken
1/4 cup sliced radish
1/4 cup sliced mushrooms (optional)
1 egg
2 cups water
1 tablespoon bullion
(dissolved in water ... you could also skip the water and the bullion and just use chicken stock instead!)
1-2 squeezes lime juice
1 tablespoon sriracha

DIRECTIONS

Bring two cups of water + bullion or stock to a boil. Place the dried ramen noodles into the boiling water and cook for three minutes. At the end of those three minutes, crack the egg into the boiling pot. Quickly whisk the egg around until you see the yolk separate and firm up. Then, reduce the heat to medium-low and add the veggies, chicken, sriracha, and lime juice. Cook for 1 more minute, and then get ready to enjoy this easy noodle soup!

I'm starting to feel a little better, so get ready for those fancy recipes you're used to!
Per usual, eat well! Be well! And really... don't get sick. It's the worst.

xoxo,
Karen

Flashback Food: Beach Fresh Oysters

noreply@blogger.com (Anonymous) — Sun, 6 Mar 2016 13:44:00 -0800

THE FOLLOWING POST IS A LITTLE DIFFERENT :)
I wrote the beginnings of this story while recently attending a food writing workshop, led by Molly Wizenberg. I hope you find it entertaining, please let me know in the comments if you do!!

..............

Weekends are precious pockets of time, especially reserved to spend together. Usually it is the only time we have to really connect, and adventure (more importantly!). I learn the most from him when I'm outside my comfort zone. And this day was no different.

We packed into his brother's car and headed towards the peninsula. I looked up and realized we were crossing the Tacoma Narrows Bridge. I secretly hate this bridge. My mind always flashes to this black and white image of the bridge rocking and rolling to the typical whipping wind known to plague the area. Right before the image fades, the bridge collapses into the cold sound below.

So instead, I looked up at the arches and the rain dotted windshield to keep my mind occupied on something less morbid.

I kept saying loud affirmations in my head to pump myself up, because soon I'd be on a beach gulping down my very first fresh oyster. And then I took a picture to post to Instagram. If the whole internet world knew that this about to happen, then I couldn't wuss out.

We kept traveling, and the more we passed turnoffs that look reasonable enough to stop at, the more anxious I became. "Where are we going? Does he actually remember how to get there?" ... I get super judgmental when I'm nervous...

"I don't do things like this", I thought to myself, "He and I are so different. What is his family going to think of me?" And then we turned.

We finally get to the intended beach, the one he has been going to since he was very little. It's different than I expected. There are patches of grass and the parking lot feels like it's practically on top of the sand. As we wait for his parents, I start reading all of the warning signs posted around the lot.

"LIMIT..."
"MARINE TOXINS..."
"DO NOT EAT..."
"PERMIT REQUIRED..."
"DANGER..."

Yikes. My mind immeadiately goes to the thoughtful advice of my grandmother, "Why dig it up yourself when someone else already has done it for you?" That's the kind of philosophy my family lives by. But me? NO. I'm going to do this. I'm going to be different. Let's get started before I run back to the car and lock the doors.

Everyone is accounted for, I grab my blue Northface, and we head down to the grey, gritty beach. His parents set out deep buckets and short shovels, shuckers, and extra water. And then they sat down on the smallest stools I had ever seen. The scene is simple and quiet, but my insides are bursting loudly still with random thoughts and fears. I'm completely out of place. But before I can dwell in self-pity for too long, he hands me a shovel and points me to a mud puddle where we will start digging. Between the ocean air and the heavy lifting, I feel covered in salt. Though the rangers back at the parking lot told us that this year's harvest was lack luster, we were making a good haul.

I must have lost track of time, because all of a sudden his uncle was looking at me. His eyes tell me, "It's time." He's holding three shucked, wiggly oysters and one of them is for me. Excited and disgusted, I hold the bumpy grey shell and stare at its pale, slimy insides. "BOTTOMS UP!", he said. I closed my eyes and let the animal slide down my throat. I did it, I made it.

RECIPE FOR BEACH FRESH OYSTERS

INGREDIENTS

1 awesome boyfriend + family
1 beach with oysters planted (for Washingtonians, find a beach here)
1 freshly dug up oyster, shucked

DIRECTIONS

Drive to the beach with shuckers, shovels, and courage in tow. Get out of the car and walk yourself to the beach, with the tools previously listed in hand. Find a puddle with a shell sticking out of it, and start digging.

Clean the shell in a deep bucket of water. Grab your shucker and pop that baby open. Look at your boyfriend, close your eyes, and gulp it down. Oysters come freshly seasoned with salt water from the ocean.

Enjoy!

Follow by email below, and never miss a beat :)

More stories like this to come!

xx,

Karen

The Monte Cristo

noreply@blogger.com (Anonymous) — Sun, 28 Feb 2016 21:09:00 -0800

Last night, Ethan and I went to the ale house across the street with Joe & Devin. A couple that we love. Gosh, they're great. It's so hard to make friends after college, let alone couples. Yay for double dates that don't suck! Anyway, after some beer, Joe ordered a Monte Cristo for dinner. Oh man Joe, what a good choice. How come I never think to order that? We reveled in his choice for a beat, and then Ethan spoke up. He didn't know what Joe was eating.

Cue cheesy double take.... "WHAAA?"

So we explained. It's a ham & cheese sandwich, fried french toast style, and topped sweetly with powdered sugar and jam. He was with us in our excitement until we got to the "sweet toppings" part.

Cue cheesy double take.... "WHAAA?"

It made me think of my first MC. I was with my mom (whom I call MAAAAAAAmmmmm) at the Issaquah Cafe (great local diner, check them out). She ordered it, I was curiously wary. I tried it, and BOOM. My eyes and tastebuds were opened to a whole new world.

After our dinner with Joe and Devin, I knew I had to make it for Ethan. And according to him, a Monte Cristo is like the best parts of breakfast for dinner without sacrificing the dinner part. As of this morning, he's still weirded out by the sweet and savory combo. But that's what makes this sandwich great. Embrace the weird, folks.
Embrace the weird.

INGREDIENTS

2 pieces of bread (I used Essential Baking Co Multi Grain)
1 tablespoon greek yogurt (or mayo)
1 tablespoon mustard (I buy Mustard & Co ... so good)
6 slices fresh ham
1/2 cup grated Gruyere Cheese
2 eggs
Splash of milk
1 tablespoon butter
Salt & Pepper
Honey, jam, and/or powdered sugar for topping

DIRECTIONS

In a shallow bowl, crack 2 eggs and add a splash of milk, a couple grinds of pepper, and a few dashes of salt. Now, if you accidentally drop your pepper container in the bowl, pick it up, dry it off, and keep moving. You gotta whisk all those ingredients together!

Get two pieces of bread and spread the yogurt and mustard on one side of both. Put the cheese on piece and the ham on the other. Smoosh the bread together and then proceed to dredge it in the egg wash.

Heat butter over medium heat in a large pan. Once the pan has heated and after dredging the sandwich on both sides, put the sandwich in the pan. Fry on both sides (about 3 minutes per side).

Serve with raw honey, fresh jam, and/or top with powdered sugar. And enjoy! Enjoy the weird! It's delicious.

As always, eat well! Be well!

And follow by email below to never miss a beat!

xoxo,

Karen

Breakfast Fried Rice

noreply@blogger.com (Anonymous) — Sun, 21 Feb 2016 13:14:00 -0800

A couple weeks ago I woke up inspired. I had less than an hour to get ready for work, but I just NEEDED a fresh, fun, filling new breakfast. I looked into my fridge. I usually dread this ritual because my fridge is not always the most cohesive and useful tool in my kitchen. Ha, that's some truth for you right there. Something that I always need to work on is details. It takes a lot of patience and willingness to see the bigger picture when you're setting up your fridge. Have you washed, sliced, prepped your fresh fruits and veggies? Did you cook your grains ahead of time?

It's a lot of work. Work that I usually don't have time for, or at least don't make time for.

But that morning a couple of weeks ago, the stars aligned and I had just the right combo of items already prepared to have that fresh, fun, filling new breakfast. So there I was in my PJs, with ten minutes left to go until I needed to be in the car headed to work, taking pictures of this awesome breakfast on our deck. I just had to share it with you.

It's fried rice with 2 eggs instead of just 1, wilted greens and roasted sweet potato. And I mean, wow, I can't wait to have it again.

INGREDIENTS

1 tablespoon olive oil
1 clove garlic, minced
Salt & Pepper to taste
1 cup roasted sweet potato, sliced into small chunks
1/2 cup brown rice, cooked
1 handful greens (about 1 cup)
2 eggs, scrambled
Feta cheese for topping, optional
Hot sauce for topping, optional

DIRECTIONS

Start with a large pan and heat the olive oil and garlic over medium-high heat. After about 1 minute. Dump the sweet potatoes into the pan and begin to stir fry. To learn how to roast the sweet potatoes, click here. Cook for about 5 minutes.

Next, add the rice to the pan. Cook for another 2 minutes and then add the greens. Add some salt and pepper to your liking. Once you see the greens wilting, push everything to the side. Whisk the eggs and add them to the newly cleared space in the pan. Scrape the eggs back and forth on the pan until the set.

Once the eggs are set, combine everything. Cook for just a little while longer until the eggs show a little brown-ness. Get a bowl out, top with fresh radish, hot sauce, feta. Serve with fresh fruit and fresh coffee. Now breathe in the morning and know you've done something good for yourself.

Enjoy!

And remember, sometimes that extra effort is totally worth it.

xoxo,

Karen

Hello, from Texas

noreply@blogger.com (Anonymous) — Tue, 16 Feb 2016 22:46:00 -0800

Warning, not a normal post!

I just got home, but wanted to share where I was this weekend :)

Stay tuned for a fantastic breakfast next week!

Instead of the usual romantic Valentines weekend I would normally have with Ethan, I pushed plans back and went to Texas with one of my best friends. "That's different", you say? "BRILLIANT", I say. When do you really get a chance anymore to spend uninterrupted time with your best friend anymore? For four days no less!

We ate, we drank, walked from one side of Austin to the other, we yoga'd, we uber'd. And then we did it all again. It was simple, straight forward, and a complete blast. I left that city with a renewed sense of self, and even more hope for the love I have yet to experience in my life to come. And the best of it all, I experienced breakfast tacos for the first time. Ha, get ready for that post soon.

Anyway, I encourage you to go for an adventure with your best friend some time soon. It'll test you, remind you, and enlighten you. There's more to celebrate during Valentines than just romance. Pick up the phone, and get ready to be humbly inspired.

xoxo,
Karen

(See you Sunday for our next FOOD post!)

The Lost Recipe Files: A Greek Cheese Tart

noreply@blogger.com (Anonymous) — Mon, 8 Feb 2016 19:51:00 -0800

Most weekends I wake up late, let the light stream in from the dark floor to ceiling curtains my landlord picked out, and just let the next two days happen without much plan or thought. This last weekend, however, was much different. I woke up early and jammed the last two days chalk full of learning to fill me up, motivate me to make progress on the blog, and, more importantly, connect with other beautiful like-minded people. I was at The Pantry, a cooking school in Ballard, where I spent two days with Molly of the world-renowned Orangette Blog. Please check out this wonderful human being right now.

We sat at a long butcher block table and wrote stories of our past and of memorable food. Molly encouraged us to bring out rich, concrete imagery and human emotion to our food writing. And we practiced over and over again, letting pencil hit the page and letting our fears go. I feel like I have uncovered a voice within me that I had been buried a long time ago. So, I hope you all are ready for some deeper and richer stories ahead.

Since I was so busy at the butcher block table this weekend, along with a great baby shower for my sister and a Super Bowl Party, I didn't have time to prepare a fantastic dish for you this week. And I also just realized that this blog has been active for over a year! As you can imagine, I have had many ups and downs in the kitchen this year, failed recipes and tears over a huge dumping of cinnamon in a Mexican meal that should have been chili powder. So I took stroll down memory lane and looked through my own personal archives, not knowing exactly what I would find. And then I came across a recipe that I never posted!

Meet the Greek Cheese Tart. I think I made this last spring and it totally surprised me. I'm not sure why I never posted it, because it is delicious. It's a lighter and fluffier version of the cheesecake and the crust is phyllo dough that puffs up around the sweet insides like a flavor pillow. Here are the details...

INGREIDENTS:

1 package phyllo dough (find it in the fridge section of your grocery store)
4 large eggs
1/4 cup white sugar
1 tablespoon flour
2.5 cups ricotta cheese
4 tablespoons thyme scented honey (plain works too!)
1.5 teaspoons cinnamon (plus a little more for dusting on top)

DIRECTIONS:

Let your phyllo dough sit in the fridge while you prep the filling. You'll need a springform pan that you've buttered the sides of when you're ready to assembly everything. Preheat your oven to 350 degrees F.

For the filling, beat eggs in a bowl, add sugar and flour and then beat together until fluffy in texture. Next, add the cheese, honey, and cinnamon. Mix well.

Roll out the phyllo dough on a floured surface and line the 10 inch round spring form pan. Let the extras hang down around the pan, you'll wrap the tart in these extras once the filling is in. Once the dough is set in the pan, pour in the cheese mixture.

Bake for 50-60 minutes on a baking sheet. Remove the tart from the oven and sprinkle more cinnamon on top (while it's still hot).

Makes a super great, sweet breakfast. I hope you have enjoyed this edition of the lost recipe files.....And thank you for a wonderful year. Here's to many more, cheers!

Eat well! Be Well!

Karen

Spinach Mushroom Omelet [ 4 Mom ]

noreply@blogger.com (Anonymous) — Sun, 31 Jan 2016 20:03:00 -0800

Last week I got a call from my mom. It had been raining, and she was running to the car. Long story short, she fractured her leg in THREE PLACES! Now, she is stuck elevating her leg and catching up on cooking shows. Even though her and I love slow mornings watching the Cooking Channel, we both share the need to be on the move. To help distract her, I decided to come over and cook her a surprise breakfast. Luckily, her pain level was down a little and she could enjoy the omelet I made. I knew she needed something fresh, filling, and flavorful. So grab some butter, some eggs, crimini mushrooms, and spinach. (Yes, I am in LOVE with mushrooms now...!)

Let's get down to business. Grab two saute pans, a medium bowl, whisk, cutting board, and sharp knife. The trick to cooking GREAT eggs is to keep things simple. Cook your veggies separately before adding in. Keep the heat low, and use lots of butter. And because we are making an omelet, don't move the eggs around too much. You ready? I am!

Spinach Mushroom Omelet
INGREDIENTS

2 tablespoons butter
3 large eggs
1 large handful spinach, roughly chopped
1 cup crimini mushrooms, roughly chopped
1/4 cup grated parmesan cheese (optional)
Salt and pepper to taste

DIRECTIONS

Crack three eggs into a medium bowl and whisk vigorously. You want them to look a little foamy. Set aside.
Roughly chop spinach and mushrooms.
Grab one saute pan and heat 1 tablespoon butter over medium heat. Once melted, add mushrooms and a pinch of salt and pepper. Saute and stir for about 5 minutes. Add spinach, saute until just wilted. Turn heat to low.
Grab the other saute pan and heat another tablespoon of butter over medium-high heat. When the butter stops sizzling, then you know it's time for the eggs.
Add the eggs and swirl the pan so they coat the bottom. Let them cook on medium low. Once the eggs look set (about 4 minutes), use a spatula to loosen the eggs from side of the pan. Then use a flipper and flip the omelet! Cook for 1 more minute (add cheese at this point if you want!) Note: if you do not want to flip the eggs, check out the Kitchn for different technique.
Add the veggies and fold the sides of the eggs inwards.
Take off the pan and serve!

Hope this brightens your day. I'm pretty sure it brightened my mom's (and mine)!

Enjoy and follow by email below :)

xoxo - karen

Chloe's Hipster Brunch Bowl

noreply@blogger.com (Anonymous) — Sun, 24 Jan 2016 20:30:00 -0800

Mercury is in retrograde. I have no idea what that means. But I can say with great certainty I know how it feels now. Everything, literally everything ... and everyone ... in my life is off. Here is a quick check list from the last two weeks (not comprehensive):

I lost the ring my grandparents gave to me for my 16th birthday
I smacked my head twice within a matter of minutes while entering the gym
The expensive amazon package I ordered got stolen ... or lost ... or something
My mom broke her leg
Don't even get me started about work ...the people...the kids...the drama...
And then there is my brilliant friend Chloe. A genius in the kitchen, has lost her ability to bake... trust me, that's a BIG deal. She is LITERALLY a genius.

According to galadarling.com, everything in our lives are out of whack is because Mercury is in retrograde. And, "It's because Mercury rules communication, clear thinking, truth and travel, so when the planet goes retrograde — which means that it looks like it's going backwards in the sky — all those things go backwards. They start to get ugly and tangle up". I'm going to call truth on this one. But luckily, things are starting to look up again and it sound like Mercury is going back to doing its job. I hope you find the same is true for you in the coming week!

So, let's meet Chloe:

She's part biostatistician, part whiz kid in the kitchen. She was my neighbor in college, and a forever dear friend. I always look forward to going over to her house. It's straight out of a West Elm magazine. There's a place for everything, and its beautifully adult and adorable. I'm obsessed. Apparently, for the last two weeks, everything she has tried to bake has turned out wrong. That doesn't happen to her. I was floored to hear her mishaps and frustration.

See? GENIUS

Anyway, then she pulled out this large bowl of greens and starting to put together our brunch. I quickly realized her mishaps definitely hadn't spilled over to her cooking skills ... and most likely her baking skills will rapidly return. JUST LOOK AT THIS TABLE, PEOPLE! Everything you see was made by her, including the bread.

......................#goals

So let's take a closer look at the huge bowl of goodness. We enjoyed it on a rainy Saturday morning with pour over coffee, and asked Chloe what the creation was called. "The Hipster Brunch Bowl", she said. And yes, it was practically perfect in every way.

CHLOE'S HIPSTER BRUNCH BOWL

*note: Chloe didn't measure much, because cooking is not an exact science. Mix and match with ingredients that you like most!

INGREDIENTS

0.5 pound arugula

0.5 pound red leaf butter lettuce

2 cups roasted sweet potato

1 cup roasted fennel

2 cups roasted brussel sprouts

2 cups roasted cremini mushrooms

4 sliced Easter Egg radishes

0.5 cup pickled red onion

4 soft boiled eggs

2 cups crispy-skinned slow roasted pork belly

Parsley dressing (see directions below)

DIRECTIONS:

Make a bed of lettuce and arugula in the biggest bowl you have.

For the roasted veggies, you need very large baking sheets and parchment paper. Slice up the veggies, toss in olive oil and salt, and bake at 425 degrees F for about 25 minutes. They need to be brown and a little crispy.

For the roasted pork belly, check out this resource

For the soft boiled eggs, boil the eggs for 2-3 minutes and put directly into ice bath. Let sit for 4-5 minutes. Peel and slice in half.

Slice up the easter egg radishes, thinly

For the pickled red onion, check out this resource

Layer veggies and meat on top of the lettuce into quadrants and top with parsley dressing (see below!)

For the Parsley Dressing

Heat a little olive oil in a saute pan and add...

dried oregano
thinly sliced garlic (2 cloves)
zest from 1 lemon
1/2 tsp red pepper flakes
1 tsp anchovy paste

Cook over medium low heat until garlic is golden. Let it cool.

NEXT... Add the oil+goodies to food processor with....

2 bunches parsley
handful toasted walnuts
1 spoonful dijon mustard
1/4 cup lemon juice
2 tsp apple cider vinegar
dash salt
dash black pepper
water to thin

I had a blast catching up with Chloe, and an equally awesome time spending brunch with her enjoying this delicious food. I look forward to it becoming a staple in my future weekend mornings. Thanks for hanging out Chloe, you are amazing in the kitchen, no matter what.

Here's to no more baking mishaps!

Goodbye Mercury Retrograde!

Cheers!

xx,

Karen

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College Orzo Salad

noreply@blogger.com (Anonymous) — Mon, 18 Jan 2016 16:56:00 -0800

Like most in college, I didn't know my way around a kitchen and I definitely didn't have the money to do anything about that. But I did know I liked pasta and I was trying to eat healthy. Not really easy to do on a tight budget. But I did my best and it helped me discover my creative side in the kitchen. That's how this orzo salad came to be. I needed something cheap, filling, and wholesome. My dorm room became the place for my friends to escape a little from all the demands of school. I'd make this easy salad and we would forget that we weren't at home. Those simple dinners turned into long nights chatting and dreaming, and then finally, without realizing it, we had created a new home together. It's silly for pasta to mean this much, but then why does it taste so delicious?

Back in the day with two crazy fellas

Anyway, throughout all these years, I still make this salad. It's great for a light dinner and can do double duty as a filling lunch the next day. But I decided it was time to "ADULT UP" if you know what I mean. It used to be a very simple salad, not a whole lot of flavor ... just straight forward and simple. But it needed more .... so I gave it more. Now it's a complete meal in one bowl with a kick of flavor and spice to boot. So, let's go for it!

INGREDIENTS:

2.5 cups cooked orzo
5 ounces spinach, julienned
1 tablespoon olive oil
1 garlic cloves, minced
Two 18 ounce jarred, diced tomatoes (find it at Whole Foods ... canned works too)
1/4 fresh basil, chopped
1/4 cup capers
4 links chicken sausage
Salt, pepper, chili flakes (to taste)
1.5 cups feta cheese

DIRECTIONS:

Heat a quart of salted water, and bring to boil. Add the orzo and cook for 9 minutes. Drain and toss with a dash of olive oil to prevent sticking.
In a large sauce pan, heat olive oil and garlic over medium high heat for about 1 minute. Add the jarred tomatoes and bring to a boil. Stir in salt, pepper, chili flakes and basil. Turn the heat to medium-low and simmer for 15 minutes.
Cook your chicken sausage according to the package and slice. I like to bake mine.
Add the spinach and sausage to your tomato mixture and then turn off the heat once fully combined. You don't want the spinach to get too wilted.
Grab a big bowl and combine the tomato sauce and orzo. Once combined, toss in the feta cheese.

Enjoy! Follow by email below to never miss a beat with Karen's place :)

Deconstructed Fish Taco // SALAD

noreply@blogger.com (Anonymous) — Sun, 10 Jan 2016 13:40:00 -0800

The time has come to end the all day snacking on sugar, the lazy days in front of the TV watching sappy Christmas movies, and the late nights experimenting with gin and whisky. It's a new year, so many of you are thinking about healthier habits.

Some of you may need to just hit the reset button, try a cleanse, and start fresh. If you're looking for something like that, may I suggest the Taco Cleanse? Yes. You just heard me correctly. There is such thing as a TACO CLEANSE. I believe this is the best thing to ever come out of the internet. The "Taco Scientists" in Austin, Texas have come up with a 30-day plan to help you put a healthy twist on your favorite recipes and justify eating tacos morning, noon, and night. If you don't believe me, read more here.

Alright, alright. Let's get to reality here. Today, I do have a fantastically healthy recipe for you and it does involve tacos. It is NOT an officially approved Taco Cleanse recipe, though. Thanks to Rick Bayless, an amazing chef who cooks Mexican inspired dishes, I have learned the art form of the fresh fish taco. I've added my own twists and made the tacos a salad, but if you decide to put all of these ingredients into a tortilla ... I will not blame you.

Let's start by getting a sauce pan out and filling it with water, juicing a lime, smashing some garlic, and pinching some salt. You get the picture, we are going to poach that fish. And yes, leave the juiced lime in there while you cook it.

Don't be afraid of this recipe. There are a lot of steps, but it IS NOT complicated. Just read it through and go for it! I promise it'll become a new favorite :)

Fish Taco Salad
*Adapted from Mexican Everyday by Rick Bayless

INGREDIENTS:
For the fish:

4 tilapia loins
The juice from 1 lime (use the whole lime rind for poaching process)
1 quart of water
Pinch of salt
1 garlic clove, smashed

For the salad:

1 small radicchio
1 small carrot, grated
1/4 cup fresh lime juice
1 small white onion, diced
1 small bunch radishes, sliced thinly
1 jalapeno, stemmed and finely chopped
1 garlic clove, minced
3 tomatoes, cored and diced
1/2 cup chopped cilantro
Salt

For the dressing (optional and only to be tossed on the radicchio & carrot)

1 garlic clove, minced
1 lime, juiced
2 tablespoons whole goat yogurt (greek yogurt would work too)
Salt and pepper to taste
Agave syrup to taste

DIRECTIONS:

Start by making the fish filling. Heat water, lime juice, lime rind, salt, and garlic in saucepan. Bring to boil. Place tilapia in water and wait for it to come back to boiling. Turn heat to medium and simmer for 3-4 minutes. After that, turn off the heat and cover the pan. Let it rest and cool in the saucepan while you prep everything else.
Next, chop the radicchio and grate the carrot and toss in the dressing. Set aside in the fridge to marinate. Note: this mixture will stay separate from the fish and the rest of the ingredients. It's acting like a SLAW and the fish is acting as the topping. Also note, this part is all optional. You can top the fish on some regular lettuce and it'll still taste great.
Now, you still have more ingredients to combine with the fish. Let's keep going. Get a big bowl out. Chop the tomatoes, cilantro, onion, jalapeno, radish and mince the garlic. Combine these ingredients with lime juice and salt.
Now that your fish has cooled in the water and is fully poached, place the tilapia loins in the big bowl with the tomato/onion mixture. Grab a potato masher to shred and combine the fish with the vegetables.
Serve with EVEN more limes (because they are the best), hot sauce, and tortillas if you want.

Enjoy!

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Did you make this? Take a picture and tag me on instagram @karenleannkirsch!

Ginger Orange-Cucumber Salad

noreply@blogger.com (Anonymous) — Sun, 3 Jan 2016 16:06:00 -0800

Ethan really likes things to taste "fresh". It took me a long time to really understand what he meant by that. But in essence, it means he likes eating things that are good for him. Food that won't feel heavy in his stomach but still give him the energy to play all those Dota games .... As for me, I really need things to be full of flavor. A lot of times, straight veggies and plain chicken WILL NOT cut it for me. It's caused some differences in the kitchen, but after a year or so of trial and error, I think we are finding a new palate path together. Today's post is a perfect example of that. It's really, really, fresh but also PACKED with unique flavor. It's a great salad that will infuse some awesome Asian inspired tones into to your next meal. Or just add some simple baked chicken (or chickpeas) to the bowl for a compete, light, meal.

I think this one is coming just at the right time for the New Year, don't you think?
So, here we go:

INGREDIENTS:

For the dressing:

2 tablespoons honey
2 tablespoons rice vinegar
1 heaping tablespoon minced ginger
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

For the salad:

1 medium Orange, peeled, sectioned, and diced
2 Satsumas, peeled and sectioned
1 cup English Cucumber, thinly sliced
1/4 cup Cilantro, roughly chopped
1/4 cup Green Onion, thinly sliced (green part only)
1 tablespoon Fresh Mint, minced

DIRECTIONS:

Whisk together all of the ingredients for the dressing in a small bowl
Chop and prep all of the main ingredients for the salad and combine in a bigger bowl
Toss in the dressing and combine the salad. Serve immeadiately.

And that's it! Good for you and it actually tastes good.

Maybe sticking to those resolutions won't be so hard after all?

Eat well!

Be well!

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Granny's Modern Gingersanps

noreply@blogger.com (Anonymous) — Sun, 27 Dec 2015 15:46:00 -0800

We called my Great-Grandmother, Granny. She raised three kids on a farm way up north in a small town called Sedro-Woolley. I have a lot of small memories of Granny. But what stands out to me most is when my family and I moved to a new house that was right around the corner from her. I remember walking down to see her before school in the mornings. We would sit at her round kitchen table and she would tell me about days past on the farm and what my Grandpa and Aunt Deanie were like when they were little. She would also revel in stories about when she was my age. No question of mine was left unanswered and I always felt special when she told me a funny story that none of the other grandkids knew yet.

At that time, I was writing a short story. It was just a hobby of mine, but she was convinced I should publish it. I was 10, and trust me the story was silly. But that's what I really loved about Granny. I knew that she loved me very much and thought I was good enough to do anything that I wanted to do.

Granny passed away when I was a freshman in college. I wrote that reflection above right after she died. I found it the other day in my email when I was looking for her gingersnap recipe. She didn't cook much for us while when I was growing up, but this cookie recipe of hers was always my favorite. The recipe below is written in her handwriting....

Per usual, I'm taking a recipe and making a twist on it. This time, I'm updating Granny's recipe a little. Today's research recommends that Crisco is not very good for you. And I'm not saying this new recipe is GOOD for you .... but butter is not as likely to mess up your body as much. I took down the flour and the sugar a little too. So while this isn't quite true to what you see above, it is an homage to my Granny Bernice. I hope you like them!

INGREDIENTS

The dry (in a medium bowl)

3.5 cups flour
1 teaspoon baking soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger (have some extra to roll the dough in)
1 [even] teaspoon cloves
1/8 teaspoon salt

The wet (in a large bowl)

1 cup butter, @ room temperature
1 cup white sugar (have some extra to roll the dough in)
1/2 cup brown sugar
2 eggs, @ room temperature
Scant 1/2 cup molasses
2 teaspoon vanilla extract

DIRECTIONS

Preheat your oven to 350 degrees F and line a baking sheet with parchment.
In a medium bowl, sift together the dry ingredients.
In a large bowl, beat together the butter and the sugars.
The mixture should look fluffy.
Then, beat in the eggs, vanilla, and molasses to the butter-sugar mixture.
Stir until just combined.
Next, slowly add in the dry ingredients to the wet.
This optional, but I would suggest chilling the dough for at least 20 minutes.
Finally, using a cookie scoop, shape the dough and roll it in a sugar + ground ginger mixture. Place on the baking sheet and bake for 11-12 minutes.
Cool completely. Serve with some green tea :)

Ethan's Favorite Cut Out Cookies + Matcha

noreply@blogger.com (Anonymous) — Wed, 16 Dec 2015 21:33:00 -0800

Ethan isn't a man with much of a sugar tooth. I think I make up for both of us in that category. So it makes making baked goods disappear pretty tough around this house. He's a man of mild taste when it comes to sweets, and no other cookie can top his favorite list than his mom's famous cream cheese cut out cookie recipe.

But who can resist trying to one-up a classic?
I can't.

I thought Santa would appreciate some caffeine with his cookies to boost his energy during that long flight. So I added some green tea matcha powder* to the Diana's popular batter...and maybe some cinnamon too. (Surprised? Me neither.) Forgive me, Ethan! I know this one had you skeptical... but your sister sure did love the idea :)

*You remember matcha, right? If not, check out my recipe for Chocolate Matcha Energy Balls. You can find matcha at PCC or Whole Foods. It's not only AWESOME for naturally dying things, but it's also pretty awesome to drink and bake with. You really can't taste the green tea, but it sure makes the cookie turn a beautiful new color without using frosting.

Looking for a twist on an old classic? These mild, green-tea sugar cookies are surely the ticket amidst the sugar blizzard we call December.

Let's get on with the recipe, shall we?

INGREDIENTS
THE WET (cream together using electric mixer):

1 cup butter
1.5 cup sugar
2 eggs
8 ounces cream cheese
4 tablespoons yogurt
1 tablespoon vanilla

THE DRY (whisk together or sift):

4 cups flour
2 heaping teaspoons matcha (optional)
1.5 teaspoons cinnamon (optional)
0.25 teaspoon baking soda
1 teaspoon baking powder
0.75 teaspoon salt
Raw sugar for topping

DIRECTIONS

In a large bowl or mixer, blend the butter and sugar until fluffy. Add the eggs. Stir until just combined.
Mix in the cream cheese, yogurt and vanilla.
Next, slowly add the dry ingredients you have already whisked together in a medium bowl to your wet ingredients.
Chill the dough for at least an hour
Preheat oven to 350 degrees F and line baking sheet with parchment
Then, roll out the dough and cut it into shapes using a cookie cutter. Top with raw sugar (optional)
Place on cookie sheet and bake for 11-12 minutes

Enjoy!

Eat well!

Be well!

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Merry Christmas :)

Cinnamon Chocolate Chip Cookies

noreply@blogger.com (Anonymous) — Sun, 6 Dec 2015 12:52:00 -0800

This foodie road of mine began with one specific recipe. Today, I share it with you. Just in time for the holiday season.

Enter the extra cinnamony, chocolate chippity, cookie. When I was in college, cookies were the only thing in the kitchen I felt really confident making. And growing up, if I was stressed out or sad my mom would make me some cookies to feel better. Looking back, it may have not been the best way to deal with tough times, but nonetheless, cookies are my always go to comfort food. SO, as may be able to deduce, I made a lot of cookies in college, especially for my friends.

One night, I decided to make my own recipe. And that is when I discovered I am in LOVE with cinnamon. Trust me everyone, double what the recipe tells you when it comes to cinnamon from now on. You'll be surprised at how much more flavor you'll start to notice....

Also, cinnamon is super good to have in your life. Check out these sources:
Authority Nutrition
Health.com

HA! I just convinced you that these cookies are good for you.... Reality check, there's still a butt ton of sugar and butter in these babies ... because I love you.
Let's get on with the recipe, shall we?

INGREDIENTS
Dry

2 cups flour (quinoa flour works great too!)
3 heaping tsp cinnamon
dash of nutmeg
1/2 tsp salt
1/2 tsp baking soda

Wet

1 cup butter
1/2 cup white sugar
1 cup brown sugar
1 whole egg + 1 egg yolk (how to separate a yolk)
1 tablespoon vanilla

1.5 cups chocolate chips (add in white chocolate chips for different texture and taste)

DIRECTIONS

Dump all of the dry ingredients in a medium bowl. Whisk with a fork to combine.
In a large bowl or your Kitchen Aid, whisk together the butter and sugars. Stop when the mixture looks fluffy. Add the eggs and vanilla. Stir to combine.
Then, slowly start adding your dry ingredients to your wet ingredients.
Once combined, grab a spatula and stir in the chocolate chips.
Refrigerate your dough for 30 minutes. Preheat your oven to 325 degrees F. Line a baking sheet with parchment or slip mat.
Now, the reason why these cookies are to die for is because of this next step. Put your cookie scoop down and grab a 1/4 cup measure.
Use a 1/4 cup measure to scoop the dough out onto the baking sheet.
Bake for 17-18 minutes. Cool completely before enjoying. Unless you like a gooey mess...then go for it.

And there you go! That is my most secret, most favorite recipe. I hope you enjoy the cinnamon! Merry Holiday Season, everyone!

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Pumpkin Scones

noreply@blogger.com (Anonymous) — Sun, 29 Nov 2015 20:23:00 -0800

I woke up last Sunday morning feeling like a lazy morning in bed was highly needed. But, I also found myself with an itch to make something new. Scones were calling my name. And they needed to feel like late autumn. So I grabbed the canned pumpkin from our laundry room / pantry and decided some dried cranberries would be a great addition too.

Between the raw sugar sprinkled on top to the soft morning window light streaming through the bedroom, that Sunday morning couldn't be beat.

Now it's time for you to have an adventure and then take a load off.

Pumpkin Scones
*Adapted from America's Test Kitchen

INGREDIENTS

2 cups flour
3 tablespoons sugar (plus some raw sugar for dusting on top)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4 inch pieces
3/4 cup dried cranberries
One 15 ounce can pumpkin

DIRECTIONS

Preheat the oven to 450 degrees F and line a baking sheet with parchment
Get your food processor out, pulse the flour, sugar, baking powder, and salt together for about 3 pulses.
Scatter the butter in the processor and pulse the mixture until it looks fine like cornmeal.
Transfer your mixture into a large bowl and add the dried cranberries.
Stir in the pumpkin using a spatula until the dough just begins to form.
Flour a surface on our your counter. Turn out the dough to that surface and knead until it forms a rough, sticky ball.
Mold the dough into a 9-inch cake pan. Pop it out, and get a large, sharp knife out. Cut the dough into 8 wedges. Lightly sprinkle the wedges with some raw sugar.
Place the wedges on your baking pan and bake for 12-15 minutes. Should be golden brown.

ProTip: wait until the scones are completely cooled until eating. The flavor is better that way!

Here's to more lazy Sundays ahead.

Cheers!

DIY Cauliflower Fried Rice

noreply@blogger.com (Anonymous) — Sun, 22 Nov 2015 16:38:00 -0800

I've been reading this awesome book about dieting, food, and why we eat what we eat called,"The Foodist". Essentially, Darya's argument can be summed up with this picture....

Darya is a food writer (check out her blog, the Summer Tomato here), she is a neuroscientist, and an overall smart lady. Her book pretty much tells you to be patient with yourself, but you need to start eating REAL foods. It starts with veggies and clean protein, beans, quinoa, etc... And though that may sound completely tasteless and boring. It doesn't have to be! Darya explains that if you buy FRESH produce when it's in SEASON and close to home, those veggies taste like heaven. And once you allow yourself to learn a few easy ways to prep those fresh foods, you'll never want to go back to that processed stuff.

Now, enter my take on on a take-out classic: chicken fried rice. Here's the catch though....there's absolutely NO RICE in this dish.

All you need is a food processor to pull this recipe off. If you don't have one, may I strongly encourage you to get one? I haven't used one until recently, and now it feels like my left hand. You can chop veggies with ease, combine flour and butter to the right cornmeal texture, and so much more...

The cauliflower is chopped and shredded in the food processor. After that, all you have to do is fry it in your wok along with the other ingredients, and it takes on a texture very similar to a grain like quinoa. It's really good! See how to do it yourself here, thanks buzzfeed!

Ready to make it yourself? Here's what you do:

INGREDIENTS:

1 head cauliflower, shredded in food processor
2 cups brussel sprouts, shredded in food processor
1 cup edamame
2 heads broccoli
1 onion, diced
2 cloves garlic, minced
1 serrano chile, sliced and divided
1 tablespoon olive oil or sesame oil
2 eggs
1 cup soy sauce
2 large chicken breasts

season the chicken with salt, pepper, chile powder, tumeric, coriander, and ground mustard (to your liking)

DIRECTIONS:

Chop and prep all your veggies first. Cut up your chicken into bite sized chunks.
Heat up your wok over medium heat with 1/2 tablespoon olive oil with 1 clove garlic and 1/2 of your serrano chile. Once fragrant, brown your chicken. About 5 minutes. Then take your chicken out and set aside.
Put your wok back over medium heat with the other 1/2 tablespoon oil, garlic, and serrano. Stir fry your onion for about 2 minutes. Then add the broccoli.
The broccoli will need to stir fry the longest. Let it cook with the onions for another 5 minutes. Stirring constantly.
Next add the edamame. Cook for another 3-5 minutes. The veggies should look really vibrant in color.
Now add your brussel sprouts. Stir fry for about a minute and then add the shredded cauliflower. Let it cook and gain some color. For about 3 minutes.
Add the chicken and soy sauce, combine thoroughly.
Push your stir fry mixture to one side of your wok. Crack the eggs in the newly opened space in the pan, scramble in the pan. Once cooked through, combine the eggs with the rest of the mixture.
Salt, pepper, and season how you see fit. I added coriander, chile powder, ground mustard, and salt throughout the entire cooking process.
Serve with siraccha. I also added salted sunflower seeds to my own plate, which was surprisingly delicious.

Trust me, you may never go back to that old take out stuff. Your mouth is going to be opened up to some amazing flavors in this dish. And it's mostly just veggies! Yummy!

Did you make this dish? Snap an instagram pic and tag me @karenleannkirsch

Eat well! Be well!

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DIY Cranberry Bliss Bars

noreply@blogger.com (Anonymous) — Mon, 16 Nov 2015 10:17:00 -0800

I just realized after doing my post about Salsa, how COOL it is to do things yourself. Why buy salsa from the store when you really have no idea what's in it? Why buy something that is SO easy to make yourself? So, be ready folks. You may find a new series has developed over here at Karen's Place, and it's called 'DO IT YOURSELF!'

Okay, as you can tell by all the CAPS, I'm excited about this idea. And here's the next installment.

I have been spending a lot of time in Starbucks lately. Not because I especially love their coffee. It is because in the new suburb digs I live in, that's the only coffee house they will accept. Also, it is not because I MUST have coffee made by someone else. The real reason is that I have no internet in my new place, currently. Hopefully that is going to change this week, and then I'll be back to blogging at home.

So, since I have been blogging and editing from a Starbucks for the last two months. I found myself there last week while I made the Salsa post. Just as I am doing the same now for this post. And while I drank my Americano from a controversial red cup, I noticed that the change of cups also brought also a change in the drinks and snacks menu. Next to the egg nog lattes and other sugary excuses for coffee, there it was...my favorite indulgence... the beloved Cranberry Bliss Bar.

I was so excited that I almost went back to the counter to order myself one. But then I realized. I could totally do this myself. It's really just a blondie with cranberries and cream cheese frosting. So after I finished last week's post, I found a recipe I liked, thought about changes I would make, and went to the store.

And you can make it too! This recipe is really, really good. It's sweet, and definitely an indulgence. But save your $3.75, make this for yourself and share the rest with friends and family this holiday season.

Cranberry Bliss Bars
Adapted from Food.com

INGREDIENTS
(for the bars...)2 sticks butter, softened

2/3 cup brown sugar
1/3 cup white sugar
3 large eggs, at room temperature
3 teaspoons Orange extract
1 tablespoon Vanilla extract
2 cups flour
1.5 teaspoons baking powder
1 teaspoon ground ginger (freshly grated would be fantastic, too)
1 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup finely chopped hazelnuts

(for the frosting)

1/2 cup cream cheese
2 tablespoons butter, softened
2.5 cups powdered sugar
1 teaspoon orange extract
2 teaspoons vanilla extract
Splash of milk, if needed (aka...if the frosting is too thick)

(for the topping)

1/2 cup chopped dried cranberries
Lemon zest from 1 lemon
1/3 cup melted white chocolate chips (add a capful of vegetable oil when melting)

DIRECTIONS

Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 by lining it with parchment paper or use a non-stick spray.

BARS: Beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and the extracts. Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
Spread thick batter in prepared 9x13 pan. Bake 350 for 24-28 minutes until light brown at the edges. Cool completely.

FROSTING: Blend cream cheese and butter until fluffy. Add the extracts and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.

GARNISH: Zest your lemon over the bars. Chop 1/3 cup dried cranberries coarsely; sprinkle over frosted bars. If you have leftover hazelnuts, I'd sprinkle those over everything, too!

DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Get some coffee in your cup and enjoy these babies!

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DIY Salsa

noreply@blogger.com (Anonymous) — Wed, 11 Nov 2015 12:38:00 -0800

Some days I truly believe that my main source of vegetables comes from salsa. There are nights when I sit down and graze over chips and salsa until I realize it has now become my dinner. Needless to say, I think chips & salsa are one of my main food groups. #thatadultlife

The other day, I opened up my fridge and realized that we were all out of salsa. Though I only live a block away from the grocery store, I was in anguish! Ha, not really. But that's all that sounded good to me. But then I realized, my sister Amy has this amazing recipe for salsa that she learned in her 10th grade Spanish class. Why have I never made it myself?!

So I texted her for the recipe. And today I am sharing it with you, because I had forgotten how GOOD it was. I really don't think I'll go back to the store-bought kind. It literally takes less than 10 minutes to make, and you get to use an that immersion blender of yours that just sits in the cupboard 364 days of the year. How cool is that? :)

Let's go! DIY Salsa, just for you.

INGREDIENTS:

28 ounce can diced tomatoes
1 medium onion, diced
1 small diced green chiles
1 small can diced jalapeños
2 cloves garlic
1 fresh serrano pepper (optional)
Handful of fresh cilantro, chopped
Juice of 1 lemon (or lime)
Salt to taste

DIRECTIONS:

Dump the first 6 ingredients into a big bowl and combine using an immersion blender. You can just use a regular blender too.
Last, season with lemon juice and salt to your liking.
Then give it a stir with a tortilla chip, and another...and another...

*Note from Amy: "Oh, and, I tried it with fresh ingredients instead of canned once, but it wasn't the same. The flavors didn't blend as much. And it gets spicer a day in the fridge. I think that's all now :)"

ENJOY!! And follow by email below :)

Greek Pepper Stew

noreply@blogger.com (Anonymous) — Sun, 1 Nov 2015 11:50:00 -0800

The funny thing about cooking is that when you find something you like it ends up falling into some kind of familiar rotation. On Tuesdays you have Tacos, Wednesday is a Pasta Salad, and every other night is Chicken and Roasted Veggies. Seems like a good plan, no?

I say NOT! It's fun when you master certain dishes. But, where is the fun in doing the same old thing week after week? That is why I love pinterest and I ADORE cook books. They are never-ending resources for inspiration, challenge, and deliciousness.

Most of the time, I don't even follow the recipe. I look at the name and the picture and then I begin an adventure of my own. That's why I made this blog, and that's why I do what I do in the kitchen. Cooking is like any other kind of art form. You grab the ingredients you want to make your own symphony or masterpiece of flavors.

That's how this week's recipe was born. I was flipping through a Greek inspired cook book when I came across an Autumn pepper stew with chicken sausage. I read through the ingredient list and instructions, and then quickly found myself walking through Trader Joe's. I went through the recipe over and over in my head, taking the parts from the book that seemed most necessary and adding the ingredients I think would be a fun twist of my own. And as you read this, I encourage you to do the same. Make it yours!

So here it is, the Greek Pepper Stew. Believe it or not, it's very light while also being extremely hearty and healthy. It's a perfect companion as you welcome cooler, darker nights, and makes for a great lunch the next day.

INGREDIENTS

2 tsp olive oil
Shallot, diced
1/2 white onion, diced
2 garlic cloves, minced
3 peppers
The juice of 2 lemons, divided
4 chicken sausage links, chopped
1 can cannellini beans
8 ounces chicken broth
16 ounces stewed tomatoes
1 cup kalamata olives, diced
1/4 cup flat leaf parsley
Herbs de provence, salt, pepper, to taste
Feta cheese for topping
1 cup cous cous, cooked (Optional for serving)

DIRECTIONS

Get a large soup pot or dutch oven out. Heat the olive oil over medium high heat.
Sauté shallot, onion, garlic until fragrant and translucent (about 5 minutes).
Add the diced peppers, sauté for another 5-7 minutes. The peppers need to be soft.
Add the juice of 1 lemon, the parsley, herbs, salt and pepper. Sauté for another minute.
Add the sausage (mine was already cooked), cook for 2 minutes
Add the drained beans, cook for another minute
Then add the chicken broth and bring to bubble. Be sure to scrape the bottom while you wait. This is akin to deglazing the pan!
Add the tomatoes and wait until it boils. Then add the olives. Turn down the heat to medium and cover. Simmer for 15-20 minutes.
Top everything with the juice of the second lemon and stir.
You can serve this hearty stew over a bed of cous cous and top it off with some feta. Delish!

Did you make this meal? How did it turn out? What did you change? Let me know on Instagram by tagging me: @karenleannkirsch

:) Eat well! Be well! And follow by email by adding yours below!

Quick Chicken Pozole

noreply@blogger.com (Anonymous) — Sun, 25 Oct 2015 13:25:00 -0700

When I am in a cooking rut, our dinners at home really start consisting of one thing: quesadillas. I think you all have heard me rant about this before, so I'll keep this rant short. I love quesadillas and ruts happen in the kitchen. I used to really worry about it, especially putting out this blog every week. What will people think of me? Am I some kind of poser?

Nope! Not at all. And neither are you, my friend. Let me reiterate: Ruts in the kitchen happen. And for me, with all the rich content out on the internet these days, it's hard to keep up on pushing out fresh ideas every week. Sometimes we need ruts for creativity to cultivate. I call it a resting period. A time to rest my mind and keep it open.

So this week, I want to share with you a dish that is a spin on my old dinner staple: Pozole. It's a perfect pairing for my beloved quesadilla, and helps mix things up when I find myself in that no-mans land of creativity.

It's quick, it's easy, and it is a sure-fire crowd pleaser. Let me reemphasize the it's EASY portion of this, especially if you have some left over chicken and veggies laying around....which I always do. Pozole is one of my absolute favorite soups. You can top it with fresh ingredients, it's so simple, and so filling.

So let's get down to business, here's what you do:

INGREDIENTS

3 garlic cloves, minced
1 onion, chopped
2 teaspoons olive oil
1.25 pounds shredded chicken (already cooked)
2 teaspoons oregano
1 teaspoon cumin and chile powder
Salt, pepper, and fresh lime juice to taste
1 four ounce can diced green chiles

1 regular sized can of enchilada sauce
2 cups chicken broth
16 ounces hominy (you'll find it in a can in the "Mexican" aisle of your grocery store)

DIRECTIONS

Get your large soup pot out, heat the oil over medium high heat and sauté the onions and garlic
Once translucent, add the green chiles. Sauté for about a minute. Then add the oregano, cumin, salt, pepper, and chile powder. Sauté for 1 more minute.
Turn the heat to medium, and start adding the rest of your ingredients: stir in the chicken, add the enchilada sauce, and the hominy.
Cover and turn up the heat to medium high again. Cook until it boils, then serve it up!
Garnish with fresh radish, tomato, sour cream, lime, shredded lettuce, tortilla chips, etc. !!

And enjoy! As always, eat well! Bell well! And subscribe by email below to always be in the loop with Karen's Place :)

Stella's Fluffy Raspberry Frosting

noreply@blogger.com (Anonymous) — Sun, 18 Oct 2015 07:00:00 -0700

One year for my birthday, Ethan surprised me with a cake he had made on his own. It wasn't anything special. But then I looked at the frosting. It was the fluffiest frosting I have ever seen. I took a big bite, and was immediately hit in the mouth with a flavor and texture I had never had before. It tasted like raspberry, sweet air!

I couldn't believe it, and totally fell in love. So of course, I peppered Ethan with a million questions about what I was eating.

Ethan's great grandma, Stella, concocted this recipe a long, long time ago. Ethan told me it was one of his fond memories of her, making it together. So whenever we have a special occasion, or just trying to WOW our friends, we make this frosting.

We recently made it for my parents we they came over for dinner, and my mom said that I just HAD to share it with you all. So here you are, my dears. Great Grandma Stella's fluffy raspberry frosting :)

INGREDIENTS

1 cup raspberries
7/8 cup sugar (we usually just do a little less than 1 cup)
1 egg white
1/4 teaspoon cream of tartar

DIRECTIONS

Combine all the ingredients using a mixer on high speed. Keep the mixer going until the egg white combines with the raspberries and the mixture becomes EXTREMELY fluffy! This will take between 5-10 minutes, depending on the strength of your electric mixer. It should triple in size.

Can you believe it? It's that easy! And it is by FAR my favorite frosting of all time. Be aware, it'll probably make way more than you need. It keeps pretty well in the fridge for about a week. We haven't tried halving the recipe, but I don't recommend it. Just be ready to eat it with a spoon for one of your late night cravings :)

P.S.

See that follow by email right at the bottom of this page? Enter your email and hit enter! Then you're subscribed to Karen's Place, and you'll never miss an entry -- it'll come straight to your inbox ;)

xoxo,

Karen