Lasagna Primavera *I’ve updated another two of my favorite recipes with new pictures and notes added to the recipe: This delicious basil coconut curry and one of the most delicious ways to serve up pork tenderloin. My husband’s comment mid-forkful of this lasagna: “Who knew a veggie lasagna could be so filling!” And I breathed a sigh of relief since I wasn’t sure how this meatless meal would be received. Of course, that was after his third piece, but even still, this lasagna is hearty and is packed, I mean packed, with vegetables. I’m in a hurry to use up the last of my garden produce and this recipe from my Aunt Jeanette was the perfect way to do it! I altered the recipe a bit, mainly chopping up the vegetables finely enough that they couldn’t be picked out by my children. One Year Ago: Chocolate Toffee CookiesTwo Years Ago: Creamy White Chili Note: when assembled, this lasagna is piled very high – above the rim of the baking pan. Ingredients Directions Preheat the oven to 350 degrees.
behind the bar: chelsea + tec petaja’s “magic juice” While we are hard at work on some major projects and enhancements at HORNE, Alissa and I are loving this creative couple kick our column seems to be on. This week’s creative couple hails from Tennessee, had their wedding featured on the cover of the premiere Issue of Southern Weddings Magazine and while one is an amazingly talented professional photographer, the other is an equally talented artist & educator. Can’t figure it out? We are honored to be featuring the preferred beverage of Tec and Chelsea Petaja. Tec Petaja is not only a widely published wedding photographer but also has a keen eye and passion for commercial photography. When not shaping young minds, Chelsea Petaja creates beautiful headbands and accessories to adorn brides (and occasionally grooms) on the most important day of their lives. CLICK HERE for the full drink recipe (and more lovely images) after the jump! “Magic Juice is just as tasty as the name is ridiculous.
The Luxury Dhigu Resort, Maldives | Luxury Furniture, Property, Travel & Interior Design The luxury Dhigu Resort, Maldives Anantara Dhigu Resort & Spa is encircled by mystic lagoons and unspoilt crystal shores, the resort is a heavenly sanctuary on a secluded paradise island, offering barefoot elegance in one of the world’s most celebrated tropical havens. Here the sparkling turquoise waters of the Indian Ocean offer an endless horizon of aquatic allure and the evocative location is matched by a tranquil island design style. Anantara Dhigu is a luxurious five-star resort hidden on tropical terrain on Dhigufinolhu Island in the Maldives’ South Male Atoll, a mere 35 minute speedboat journey from the island nation’s international airport, or a scenic five minutes by private chartered seaplane. Male-based architect Mohamed Shafeeq from Group X Design Associates and Thailand-based interior design company, Abacus, headed by John Lightbody, have styled the resort’s distinctive environment as a creative complement to the natural beauty of the island. Anantara Dhigu, P.O.
An Opera Singer in the Kitchen: Baked Apple Napoleon with Cashew Cream {The Sublime Restaurant Cookbook} It is a bleak wintery day and all I want to do is be wrapped in a warm blanket drinking hot coffee and enjoying this lovely dessert.Yes, it is only 11:00am but I still want to have some. Yesterday afternoon I received several cookbooks in the mail from the Book Publishing Company and I immediately skimmed through The Sublime Restaurant Cookbook. I had heard lots about this restaurant and had even read some reviews on how wonderful their food tasted. I am so excited to try MANY recipes from this book and share how you definitely need to get a copy of it ASAP! The book has 12 chapters on different dishes, from appetizers, drinks, and desserts, to sushi, pizza, and sauces. The book has great pictures to go with many of the recipes, so when I came across the recipe for the Baked Apple Napoleon, I stood in my kitchen staring intently on the picture. Before I left for the holidays I left behind LOTS of apples in the refrigerator. Baked Apple Napoleon with Cashew Cream Print recipe Cashew Cream
Crockpot Cooking Crockpot Cooking The crockpot is a homemaker’s best friend. Good recipes coupled together with good planning means that no matter how busy your life is there is always a hot meal ready to eat at dinner time. In this collection of recipes you will not find cans of cream soup or other packaged, processed ingredients. Check out the new section on Crockpot Freezer Meals! Crockpot Freezer Meals New! Back to: Homestead Kitchen How to Travel Full-Time for $17,000 a Year (or Less!) Wise Bread Picks For the last five years, I've been traveling the world full-time, and for less money than I've ever spent (and I'd wager less money than most people would spend) to live in one place. My worldly possessions fit into one bag (just larger than carry-on size) and a backpack containing my laptop and computer gear. This small entourage (weighing less than 45 pounds in total) comes with me as I wander around the world, sometimes quickly, but mostly slowly. In 2011 alone, I traversed 13 countries and over 45,360 miles. What if I told you it wasn't? Believe it. How to Keep Your Travel Costs Low Of course, I could travel for way more than $17,000/year. Here are a few of my secrets. Don't Pay for Accommodations In the entire year of 2011, I paid $173 for accommodation. Work-Trade/Volunteer There are lots of creative opportunities to work in trade for your accommodation (and sometimes food) and enjoy a more immersive travel experience. Hospitality Exchange House/Pet-Sitting Travel Slowly
Apple Phyllo Strudel I've been playing with phyllo dough lately. It began as a plan to make something savory with the mushrooms I was growing but evolved into experimenting with apple strudel. I started with a recipe I found on Epicurious.com. First, I made it as originally written. Then I made a version with walnuts and another with Ritz-like crackers. Apple Phyllo Strudel Based on Apple Phyllo Strudel from Epicurious.comMakes ~6 servings 3 firm cooking apples, peeled, cored, and diced or sliced3 tablespoons packed brown sugar1 tablespoon maple syrup3/4 teaspoon cinnamon2 teaspoons + 2 tablespoons dairy-free margarine* (as always Earth Balance in our house)1/4 cup graham cracker crumbs* (~2 crackers)6 (9x14 inch) sheets of phyllo dough* *Check the ingredients for allergens that concern you. -Preheat your oven to 350 degrees. *I'm sending this to the Thanks for "Nothing" Thanksgiving Round Up. And since it's been awhile since I shared an Abbie picture...
Mango Lassi (Indian Yogurt Drink Every mango lassi recipe you'll find always has the same list of ingredients. Milk, yogurt, mango (fresh or canned), sugar and some crushed ice are always present, though the proportions may differ. To these, I added cardamom extract, saffron (for color) and a pinch of salt to enhance the flavor of the mango. There's something magical about mango lassi (Indian-style smoothie). Ingredients Yields: 6 glasses 1-1/4 cups mango pulp (see tips)2 cups plain yogurt2/3 cup milk (I used evaporated milk)1/4 cup superfine sugar, to taste1/8 teaspoon salt2 cups crushed ice1/8 teaspoon saffron threads (optional)1/8 teaspoon cardamom extract (optional) Directions In a mortar and pestle, grind the saffron threads (if used). Combine the mango purée, yogurt, saffron milk (if used), the rest of the milk, superfine sugar, salt and crushed ice in a blender. Pour into 6 small glasses. Enjoy! Tips I prefer using superfine sugar. I made my own yogurt last summer. I use the Vitamix blender.