15 Aug 2014

Pumpkin Butter Whole Wheat Millet Muffins

by | posted in: chocolate, food, The Charming South Kitchen | 0

Pumpkin Butter Muffins

Fall – I think for a lot of us kitchen people its one of our favorite seasons.  Pumpkin.  Cinnamon.  Sweet Potatoes.  Apples.

But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000.  See, I grew up in central Florida.  The only two seasons we had were Summer and Christmas Day (and some years we only had one season).  I loved it.  I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups.  I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).

But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing.  But, then fall came around at the start of my second semester.  I adored the sound the leaves made as I walked through them on my way to class.  I loved wearing jackets with my jeans (even though I would sport some flipflops usually).  I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn.  The bright blue Fall sky against the browns and yellows and reds of the leaves.  Gorgeous.

IMG_1318

And of course, Fall brings pumpkin!  I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall.  So, I whipped up these pumpkin butter muffins for my mister.  They were a winner. (This recipe was inspired by Joy the Baker)

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Pumpkin Butter Whole Wheat Millet Muffins
Author: 
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Hearty and healthy muffins, of course with some chocolate. Perfect for Fall mornings or evenings!
Ingredients
  • ½ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 jar (10 oz) pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1¾ cup whole wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup dry millet (I found in bulk aisle at Whole Foods)
  • ¾ cup mini semi-sweet chocolate chips
  • ¼ cup milk
  • juice of ½ lemon
Instructions
  1. Preheat oven to 350
  2. Grease or line 10 muffin cups
  3. Mix wet ingredients (up through vanilla)
  4. Combine dry and add to the wet mixture
  5. Mix the milk and the lemon juice then add to muffin mixture.
  6. Fold in chocolate chips.
  7. Spoon into muffins tins.
  8. Bake for about 19 minutes or until muffins are done.
  9. Cool and eat. My husband ate one topped w some raw honey this morning.
IMG_1320

23 Jun 2014

This Week in the Charming South Kitchen (and help when you are tired of menu planning)

by | posted in: food, Uncategorized | 0

Eggs

Another normal week of cooking here in the South.  Do you ever get tired of cooking or having to prepare meals for your family – or just for yourself?  I know I do.  5-7 meals each week not including breakfast and lunch – it gets tiresome and repetitive.

So, what do you do?

1.  Look at new websites and get new ideas. And you can also look at blogs that do an inspiration post (like How Sweet and Heather’s Dish). I do it to – like the Weekend Inspiration post or Link Love posts. I love giving you new blogs to read.

2.  Ask your family what are things they would like to eat. Of course my littles don’t really answer me right now, but my husband usually has good ideas. If you are having people over for dinner – ask what they would like to have.

3.  Look in your pantry and create some new dishes with what you have. I always have jiffy corn muffin mix and canned beans and soups in my pantry. Something may just catch your eye and bring some creativity to the table.

 

Monday: Farmhouse salads with fresh ingredients and hard boiled eggs and cheese and chicken strips.  One of our favorite go-to dinners.

Tuesday: We are having a first ATL house guests tonight so I wanted to know what I could cook. We are having roasted broccoli, fresh summer tomatoes, and parmesan Greek chicken.

Wednesday: Chopped Thai Salads from Pinch of Yum because the mister won’t be home till late and I can eat it right after the boys go to bed.

Thursday: Simple cold summer salads with crusty toasty french bread. Yes please.

Friday: Leftovers is what’s for dinner and then for a date night dessert: this tart. Truth be told I have a tart pan that I’ve never used. Yes, I’ve had it for about 10 years and never used it – always keeping it because I might use it one day. Well, that day is coming!

Saturday: Zucchini bread – I actually really love it. Summer goodness in loaf form. So, I’ll be chilling with this loaf, some eggs, bacon, and fruit for brinner.

Sunday: And then take some of the bread and toast it with a smearing of butter and milk and a banana. Then the hubs has this Sunday off so maybe some comfort food after church at night and leftovers for lunch. This Sloppy Joe bowl fits the bill.

21 Jun 2014

Weekend Inspiration

by | posted in: creatives, food, Link Love | 0

Blue Flower

Sometimes being a creative has its drawbacks.  For me, it really came this week as I thought about narrowing the fields for how I am creative.  But, all of it flows together.  And comparison isn’t good – but if you don’t see anyone ever better than you – how can you improve?

Well, I wanted to share some websites with you – ones that inspire me to be better at what I LOVE to do.  I am a creative person in most every field: from parenting, our weekly and daily schedules, photography, cooking, handlettering, cards, etc.  So, enjoy these websites and let me know some ones I can look at too!

Griffin Gibson Photography – a local to me photographer that I hope to contact soon (a friend mentioned her name to me) and take some lessons from.

Mallory Ward Photography – another young photographer that has an eye for special people and the every day.  I am having time with this girl this week.

Holly and Flora – this budding wine expert and foodie takes beautiful photography of the special and unique and fresh and local foods and spirits she makes in her home in Denver.  I always love any time I get to chat with this long-time friend.

All She Wrote Notes Calligraphy – I get the honor of hanging out with this girl in Chapel Hill in July.  Looking forward to a mini photo shoot and learning about her craft!  I love that she does it all free hand – she doesn’t print out what she does.

Adventures in Cooking – Her photography and inspiration behind her food is amazing.  Simple, rustic, beautiful.

Elyse Fitzpatrick – Her writing.  Straight forward, gospel centered.  That’s how I like to write.  Oh, to write like her (one day, maybe, ha!)

Laura Hooper Calligraphy – The travel, the style, the flare.  Love it.

 

One other note:  You’ll hear more about this in the days ahead….but I love living creatively.  I have thought about that this year – fighting the mundane, living and dwelling in creative beauty.  There is beauty all around us – so make every moment beautiful.  Glimpses of our Creator are all around us.  And beauty reflects him too.  I’ll be doing a series of blogs and photo sessions that reflect this theme as I introduce a new direction for this blog.

Be inspired.  Live Creatively.  Dwell in Beauty.

 

 

3 Jun 2014

Eat This: Deep Dish Spinach Artichoke Quiche

by | posted in: food | 1

spinach artichoke quiche

I used to think quiches were hard and way too many calories for what you got (ie how they tasted).  That’s until I started making my own.  This is one of the most delicious things I’ve made in a while.  We both loved it (the older little isn’t a fan of eggs).

Being a mom of two littles, I don’t readily have time to roll out pie crust – I do have time but I choose to use it doing other things – especially when the pie shells from Pillsbury are so good and easy and inexpensive (Thank you!).  When you are a mom, you have to choose where you spend your time.  I spend mine in being active with the two, cooking simple meals, keeping the house clean, and being creative.  Making pie dough from scratch doesn’t make the top-whatever list.  How do you manage your time as a mom?  What do you learn to say no to?  Has that been hard to change your priorities since kids came along?

artichokes

I digress: but hopefully encourage!

Print
Deep Dish Spinach Artichoke Quiche
Author: 
Recipe type: Quiche
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy, filling, delicious quiche perfect for breakfast, brunch or brinner.
Ingredients
  • 1 deep dish pie crust
  • ¾ pound bacon, cooked, drained, chopped
  • 1 cup cooked frozen spinach, drained, chopped
  • 1 onion, chopped, cooked
  • 3 artichoke hearts, chopped
  • salt and pepper to taste
  • 7 eggs
  • 2 cups grated sharp cheddar cheese
  • 1½ cup heavy whipping cream
Instructions
  1. Bake your pie crust for 10 minutes at 350.
  2. Mix all ingredients together.
  3. Pour into pre-baked pie crust
  4. Some will spill over - you can make an additional ramekin if you like.
  5. Place on cooking sheet to keep your oven clean.
  6. Bake for 55-60 minutes for 1 hour until completely set.
  7. Let cool.
  8. Eat.
artichoke blossom

2 Jun 2014

This Week in the Charming South Kitchen

by | posted in: food | 0

menu june 2

Usually I just type my menu into my iphone notes and go from there.  But, since I need every practice and lettering and calligraphy – I usually attempt to jot down my menu on a notepad.  I’m in the process of making a set of menu note pads and grocery list pages for the Etsy shop – so be on the lookout!

This week is going to have BBQ chicken written all over it.  I opened a bottle of sauce the other night for some pulled beef and now need to use it up – so we are bringing on summer with three bbq meals.  I know they will be delicious and I feel like we should eat them outside – but we have no deck furniture – or a deck for that matter – we have a slab of concrete.  Today we sold our home in Little Rock (or should because today was the day) and I loved our deck there – complete with charcoal grill.  We had one in the townhome where we spent our first married year – and it made it possible for us to enjoy each other’s company longer in the courtship process.

What are you cooking this week?  The only reason there is no sweet stuff this week is because I’m doing 7 days with no sweets – baked goods.  That’s been good because last week I ate way too many.  Also starting the gym today – so that will be good in helping me get off the lest 23 baby pounds – from two babies!

Monday: CPK frozen bbq chicken pizza – veggies

Tuesday: Spaghetti Pie – garlic bread – veggies

Wednesday: Turkey Sloppy Joes from Joy the Baker (I’m using store bought wheat rolls) – salad

Thursday: BBQ chicken – roasted corn – roasted reds

Friday: BBQ chicken chopped salads with homemade ranch dressing

Saturday: Brinner: bbq chicken bagel sandwiches with pesto aoli (idea from macheesmo)

Sunday: Heading to the city for Sunday Suppers with the parents.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

28 May 2014

How to Plan a Menu

by | posted in: food | 1

Feast

Menu planning is an activity I like to do in our home.  I’m glad my husband likes me to do it as well – that he is an adventurous eater!  That makes menu planning even more fun.

There are many ways you can plan a menu, but as I’ve been doing it weekly I find there is most flexibility in that for our family.  Honestly, I sometimes change mid-week or something comes up and I have to change it, but food usually lasts a week.  The reason I don’t like menu planning for a month is I like spontaneity.  I don’t like even me having that much control over what I’m going to eat that day.

So, here’s what I do.

Each week I sit down and think through 6 categories (one is leftovers).  Sometimes the categories stay the same, and sometimes they change.  Here are some samplings of categories I have on my menu list any given week:

Slow-Cooker

Meatless

International (Italian, Mediteranean, Indian, etc)

Date Night (a little more fancy of food that we will eat for dinner once the boys are in bed – and includes a fun dessert for two)

Salad Night

Taco Night

Pizza Night

Cookbook Night (I love cookbooks, but actually usually get my recipes off the internet.)

Brinner (Where we have breakfast for dinner.  This one is usually delicious, easy, and inexpensive.)

 

When I have chosen my categories for the week, then I look at our family calendar.  I know Fridays are my husband’s day off – so I either let that one be a slow-cooker day if we are going to be busy or I let that be a day when I have more time to spend in the kitchen because he is home to play with the boys.  Maybe we are busy one night, so I need a really easy meal or I know we are going to need to eat early or late that night. Flexibility is the name of the game.

Then I think through what is in season right now.  I may make more strawberry, peach, or blackberry foods and tomato and corn meals since we are coming into the summer months.  In the fall, I will make more soups with pumpkin and winter squashes and sweet potatoes.  This is also a way you can cut the cost down in your food budget.

Then I look through a Bloglovin feed of blogs.  I love seeing the artistry which people create new foods and photograph those foods on their tables.  It inspires me.  Then all I have to do is decide (and narrowing down is sometimes I difficult thing) and ask the Mister if he has any requests that week – and fill in the blanks.

How do you plan your menu?

12 May 2014

What’s Eatin’?

by | posted in: food, Uncategorized, What's Eatin? | 0

What's Eatin?

This week is totally not going like it was planned.  I was supposed to be going to Charlotte after I dropped mister at the airport, but then we looked at the budget.  I will so miss time with friends and babies and in a cool place like Charlotte.

But, here’s to cooking at home:

Monday: When I saw this on my feed and realized I had everything and how perfect are pancakes when you are by yourself (and your kiddos) – they freeze well and I have everything for the recipe.  Thanks Kevin for being creative with your pancakes!

Tuesday: Tomato Avocado sandwiches will be for dinner. Simple and fresh with some local french country bread I got at the farmers market last week

Wednesday: Coconut lime ice box pie. Roasted potatoes from the farmers market and some vegetables will be on tap for tonight for a simple vegetarian meal.  For lunch, I’m trying out the Roswell Tea House with a sweet friend.  I think I could eat their whole menu…I want to try everything.

Thursday: Pound cake cupcakes with a lavender buttercream. Can’t wait. These are for ARWB Foodie Friday post. Can’t wait to see how they turn out! For dinner I’m thinking Jiffy Corn waffles are in store. Maybe with some chicken tenders on top for some semi-homemade chicken and waffles.

Friday: That pizza that I still haven’t made yet – yeah, the white truffle one – I’m going to make that.

Saturday: Roasted Swai salad for a late dinner with the mister when he gets off work – don’t know how much my littles will go for it.

Sunday: I think Sunday’s are made for a good brunch meal. Let’s go with a bacon quiche…what’s not to love.

 

14 Apr 2014

What’s Eatin’?

by | posted in: food, Uncategorized | 0

What's Eatin?
This is a special week in the life of the Rainwood Kitchen:
1. My in-laws are coming for a visit.
2. I am packing up our kitchen with a friend in our community group at church later this week.
3. And it is Easter!

What special traditions do you have for Holy Week or Easter? Do you make anything special to celebrate this holiday?

Monday: We are doing homemade grilled cheese and soup for lunch today when the in-laws get here. Then for dinner we are doing taco salads with the amazing grilled chicken that some men from our church cooked up yesterday. All for missions! God loves the world!

Tuesday: You know the Italian Chicken I was supposed to make last week – well, I’m making it today instead.

Wednesday: The Sweet Corn Pancakes from Edible Portland and sausage. Story: We sat down today for lunch and I made Jiffy’s corn waffles. We both devoured them. Mister said I could definitely make these again! I said I wanted to make my own. Now he will have to decide what he likes better – box or homemade

Thursday: White Chicken Chili. Going to make a crockpot kind so we can be busy doing other things instead of standing over a stove.  I’m going to start with this recipe – then make it my own.  Look for a recipe coming this week!

Thursday: Comfort food night: meatloaf, green beans, and mashed sweet potatoes from my cousin’s farm in Alabama.  These are coming rom a church cookbook that my husband loves.  I’ll post it to the recipes later!

Friday: Fried Chicken Salads.  This is one of our go-to easy dinners.  Love them!!

Saturday: Simple pasta dish with a salad.  Don’t want to pack all that and its easy after a yard sale morning!

Sunday: For Easter breakfast, we are doing a blueberry cinnamon French toast.  Then after church, we are getting Fried Chicken from KFC and making my Granny’s Pea Salad, biscuits, and creamy rice.

Sweets:
Coconut Custard Pie
Banana Bread
Lemon Cream Pie Bars
Golden Oreo Cake Balls

9 Apr 2014

What’s Eatin’?

by | posted in: food, Uncategorized | 0

What's Eatin?

We have another short week on our hands. We just got back from looking for housing in the Atlanta area.

I love being married – because I can ask  my husband what he wants to eat.  How this helps me: he’ll be getting food he loves and he gives me ideas when I’m in a rut!

Wednesday: Bolognese Pasta and the great thing about this is it is in the freezer.  I can just pull the sauce out and warm it up.  We have another showing on our house and everything has to be spotless at all times!

Thursday: Caesar Salad with Grilled Chicken and a Coconut Cream Pie from Sara Foster in NC.

Friday: Paula Deen’s Italian Chicken Casserole

Saturday: Brinner before a photo shoot of a sweet family in town.  I love French Toast and rarely make it so I’ll be making it this week and serving it with some fruit!  Our little will love it too.  May not try him with syrup yet because it is so messy – but he will love the sweetness of it as well.

Sunday: Fajitas for our church’s mission fundraiser.  I here there are 75 lbs of skirt steak marinating.

3 Apr 2014

Eat This: Italian Sweet Pepper Quiche

by | posted in: food, Uncategorized | 0

Italian Sweet Pepper Quiche

In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room.  As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.

They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon.  Delicious chicken salad and a chicken and rice soup that I ate almost exclusively.  And they had quiches.

I never tried theirs because I didn’t know what I was missing.  I didn’t start eating quiche until a few years ago.  Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger.  But, now I know better.

chopped sweet peppers

I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store.  Oh goodness.  Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in.  I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do.  Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.

peppers

Print
Italian Sweet Pepper Quiche
Author: 
Recipe type: Breakfast
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Deliciously rich and sweet quiche perfect for any time of the day
Ingredients
  • 1 unbaked pie crust
  • 1 cup shredded Italian cheese (I use a 5 cheese blend)
  • 1 cup heavy cream
  • 6 eggs (I use all natural Great Day Farm eggs)
  • 7 sweet mini peppers, chopped, seeded
  • olive oil
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • salt and pepper to taste
Instructions
  1. Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
  2. Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
  3. In a bowl, mix the eggs, cream, spices, and half of the cheese.
  4. When your pie crust is cooled, layer the rest of the cheese in the bottom.
  5. Then top the cheese with the peppers.
  6. Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren't then you'll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
  7. Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
  8. Serve with a simple green salad or some fruit and a muffin.