{vacation projects}

I'm still on the longest vacation ever!  When all is said and done, I'll have spent 5 weeks home with my parents and sisters.  It's been fun thus far...and the great thing about coming home for a visit is that I still have SO many friends in the area.  I've been here 2 weeks now and still haven't see everyone.  Every day seems scheduled, but with that said, I've still managed to do one of my favorite things.....knit! 

In typical "me" fashion, I pretty much started 3 new knitting projects at the same time.  Never mind the fact that I brought one with me (not pictured) that I still need to finish.  Oh!  And a very good friend of mine, who's local, called me up and invited me to come dye yarn with her.  So, more knitting ahead! 

Of course, I've also spent some time in the kitchen.  Though I must admit, my mom is a rock star in that area, so I'm definitely letting her work her magic.  One of the yummies, we had last week was this sweet blueberry treat (I'll provide the recipe in an upcoming post!).

I hope you are all enjoying June or at least taking time to enjoy today!

xx,
Tali

{à table: stuffed mushrooms}

I said that I would post on this little side dish HERE, and so...before the weeks pass too long, I thought I should make good with my promise.  Often times, I put so much effort into a main dish, that the side dishes get neglected.  Well, not this night!!  I was craving mushrooms (as usual) and when I came across the below recipe, there was no question what we'd be having for dinner.  And get this...these satisfying, figure friendly, stuffed mushrooms don't even use butter!!

Serves 4 - Calories 63

What you need...

1 box (10 oz) white mushrooms, cleaned

4 scallions, trimmed and thinly sliced

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 tbsp panko bread crumbs (I used garlic + herb flavored) 

1 tbsp freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil.

2. Pop the stems off the mushrooms and chop; arrange the mushroom caps in a single layer on the prepared pan.  Reserve 2 tbsp of the scallions for garnish.  Heat the oil in a large skillet over medium-high heat.  Add the scallions and cook, stirring, until fragrant, about 1 minute. Add the chopped mushroom stems, salt, and pepper, and cook, stirring, until tender, about 5 minutes.  Remove from the heat and cool slightly.

3. Divide the mushroom stem mixture amoung the mushroom caps.  Combine the panko and Parmesan and press the crumbs gentl into the mushroom stem mixture.  Bake until the mushrooms are tender and the topping is golden brown, about 30 minutes.  Garnish with the reserved scallions and serve.

Happy Foodie Friday!!!  Enjoy your weekend and don't forget to pay a little attention to your side dishes. :)

Xx,

Naphtali

{recipe via CYT}

{sweet treat tuesday - on wednesday: frozen yogurt, literally}

Last week the temperature was pushing the very high 90's chez moi.  I was craving something sweet, but had a couple of stipulations: 1) no oven, 2) light and fresh dessert, 3) figure friendly, 4) easy, easy easy.  Then, all of the sudden I had remembered a snack that I used to make: frozen yogurt.  How had I forgotten about this simple, yet satisfying dessert?!  I'm sure you've tried this or heard of this...but, in case you've forgotten about it (like me)....then here's a reminder to try this the next time you want to satisfy a sweet tooth. 

What you need...

*Yoplait Whipped Yogurt - your preferred flavor

* Fresh berries

* A little dish

What you do...
*Freeze Whipped Yoplait - preferrably over night
*Take out of freezer and let set for a second (it will help when scooping out)
*Top with fresh berries
*Enjoy!

Now....of course you can eat it out of the 'carton', but do yourself a little favor and make it special by scooping your dessert into a dish.  Growing up, my grandpa would always say: "never eat breakfast at a fast food place and never put cartons on the table."  Tables are so much prettier and a meal is much more enjoyable when you take an extra moment to 'dress it up'. 

Cheers to a simple and sweet day!!

xx,

Naphtali

{sisterly love}

Hi! Sorry for the week-long delay.  What a fun, but crazy time.  I decided to completely change our house.  I went through every room and rearranged furniture, added things, purged things, finally unpacked most all of our boxes and even cleared out our garage!  {silent applause...}

Then, this weekend, I got on a plane and headed home to surprise one of my sisters (Suzette)....for her HS Graduation!!  She was definitely surprised... 

{Suzette}

...Her shocked but happy face was more than a million words.  My youngest sister, Liberty, was definitely instrumental in helping arrange all the little details.  Last night was her graduation and she was glowing (and looking much older than just having completed high school).  I'm so glad to have been a part of that moment.

Here are some moments captured after the ceremony...

{My funny, beautiful and smart sisses: Suzette + Liberty}

{The proud parents...}

{the beloved grand-mere: Meme}

{the three of us...}

I'm excited to say that I'll be spending about a month here...and travelling around the area.  Yay for family time!! {...And yay for escaping the Texas heat.} :) I'll try to keep up on my posting, but don't be surprised if it's a bit wrapped up in my travels...

HAPPY TUESDAY! 

xx, Naphtali

{sweet treat tuesday: caraway cookies}

Not long ago, I posted a delicious cookie recipe for Rosemary and Lemon tea cookies.  They were a huge hit, and so when I came across this recipe, using caraway seeds, I had to try it out.  Now...admittedly, this was my first time using caraway seeds and though the experience was fun, I will probably not use them again, in this recipe.  I know, right?! What am I saying?? I'm showing you a recipe that I won't use again?  Crazy.  BUT...in truth - I really do think this is a great, fun and unique cookie (just taste specific).  SO...if you're not partial to caraway...try POPPY SEEDS!  They would be a GREAT variation!

Caraway Cookies

2 Cups all-purpose flour
Pinch of Salt
1/2 Cup butter, cut into small pieces
1 1/4 Cups sugar
1 egg, beaten*
2 Tbsp caraway seeds** (variation Poppy Seeds)
Raw sugar, for sprinkling (optional)***

1) Lightly grease cookie sheet(s) with butter.
2) Sift the flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture resembles fine breadcrumbs. Stir in the sugar.

3) Reserve 1 Tablespoon of the beaten egg for brushing and add the rest into the mixture*, together with the caraway seeds.  Bring together to form a soft dough.
4) On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36).
5) Transfer the cookies to the cookie sheets, brush with the reserved beaten egg and sprinkle with raw sugar.
6) Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color.
7) Let cookies cool on a wire rack.


*I put the entire egg into my mixture (as the dough was too dry).  I then prepared another egg for brushing. 
**Caraway Seeds have a very nutty and anise flavor.  They are VERY taste specific.  For a variation, try substituting Poppy Seeds.  In fact, next time, I will, as I wasn't a huge fan of the flavor.
***If you use the Caraway Seeds - definitely sprinkle on the raw sugar.  For my personal taste, it helps with the unusual flavor.

Happy Tuesday!!  Make this day sweet....

{pms smoothie}

The other day I was flipping channels and happened upon the show, Doctors.  Have you seen it? I never have.  I would have kept flipping, but just as I tuned in, they were showing a recipe to cure PMS.  Of course, I had to watch. Now, I think if it were a true cure, then there would be much more hype and it, but I can see the validity in the drink actually reducing symptoms. 

Study after study was conducted regarding PMS.  A result of the surveys, case studies and research was a PMS Smoothie.  Of course you'll have used these ingredients before, if you've ever attempted a smoothie, but apparently the blend of these items together is the key. This nutritious drink if full of magnesium, calcium and vitamin C. 

Ingredients:
• 1 cup low-fat yogurt
• 8 oz. orange juice
• 1 cup fresh strawberries
• 1 banana
• 1 tablespoon molasses (or to taste)

Add ingredients to blender and blend approximately 45 seconds. Add ice if necessary. 


What I love about this smoothie, is it uses all natural ingredients (not powders, fillers, etc.) ...just the way I like it.

Come on...admit it.  You've been there before: moody, anxious, tense, bloated... So, when it's that time of month - try this (and then let me know what you thought)!! 


Happy Monday Lovelies {hope you all had a splendid weekend}!










recipe source | photo source

{à table: spaghetti squash spaghetti}

It's Food Friday again!! How has this week passed so quickly?!

One of Mister's love languages is service (though I believe that must be a common one between most men, and of course, moms).  Either way, I knew that he'd be in the field and training so long, that I wanted to make a special dinner.  One of his favorites is spaghetti, but as I'm trying to cut my calorie intake, I wanted to find a solution that would satisfy both of us.  Thankfully I happened upon a fantastic recipe.  The solution....

Spaghetti Squash Spaghetti

Taking out the pasta cuts our normal meal from about 550 calories (if not more) to just 300 calories (if not less)...depending on your portion control!

What you need:
1 Large spaghetti squash
2 Tbsp Extra Virgin Olive Oil
Salt and freshly ground pepper
1 Garlic Clove, peeled and finely chopped
2 Cups prepared marinara sauce
2 Tbsp grated Parmesan Cheese

1. Preheat the oven to 400 degrees

2. Cut the squash in half lengthwise and scoop and discard all seeds.  Rub the squash inside and out with 1 Tbsp of oil and season the inside with salt and pepper.  Place the squash, cut side down, on a baking sheet and cover with aluminum foi.  Place in the oven and cook for 45 minutes, or until the rind is slightly soft and gives with a little pressure.

3. With a fork, scrape the flesh out into an oven proof bowl, creating the thin strands of "spaghetti".  Cover and keep warm in a very low oven.  this can be done ahead and rewarmed in a low oven or microwave.

4. **Meanwhile, heat a large sauté pan over medium heat and add the remaining tablespoon of oil and the garlic.  Stir until the garlic is lightly golden, about 30 seconds, then add the marinara sauce and simmer until warm.


5.  Place the squash strands in 4 pasta bowls, top with the sauce and sprinkle with the cheese.  Serve immediately. 

**I made a "chunkier" version of my homemade spaghetti sauce...as to fully satisfy Mister, but either way - the squash is delicious with sauce.  I didn't miss the pasta one bit!!!






{You may notice the stuffed mushrooms in the picture too.  Don't fret - I'll be sharing that recipe very soon!!}



xx,

Happy Friday and wonderful weekend to all of you fantastic people!!







{recipe courtesy CYT}