{away she goes} brooklyn bound

I am off on an adventure to New York to visit one of my favey college friends. It is crazy to think she has lived there for 3 years now and I have  been in the mountain lands for almost as long. This was one of my favorite afternoons the first time I visited, long boarding around Brooklyn and the Renegade Craft Fair.

Happy Weekend.

{KateyK Photography}

 

{she wears} acorns fall from trees

And you thought I was going to post a grown up photo. Well instead on this lovely Thursday, you get 4 year old me. Happy Thursday!

{in the kitchen} butternut squash and couscous

I am feeling more adventurous in cooking and substituting ingredients when I don’t feel like going to the store. Sneaky little money conscious cook am I.

Over the weekend, I used a recipe for Butternut Squash and Coconut Milk Rice and made it my own. Surprisingly the outcome was very tasty. See below for my adaptations! And know that YOU can too be an amazing cook when saving money.

{KateyK Photography}

Butternut Squash and Couscous, adapted from Tartelette 2010:

1 1/4 cups vegetable broth or water
1 cup light coconut milk
1 1/2 cup Trader Joes Harvest Grains Blend (coucous, red quinoa, orzo & baby garbanzo beans)

2 teaspoon olive oil
1 cup finely chopped onion
2 stalks lemongrass, finely chopped
1 3/4 cups cubed peeled butternut squash
1 teaspoon chopped fresh (or 1/4 teaspoon dried) thyme
salt & pepper
1 can of white northern beans (if using canned, drain & rinse them first)

zest and juice of one lime

Bring broth (or water) and coconut milk to a boil in a medium saucepan over medium-high heat. Add Harvest Grains Blend, cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from the heat and keep warm (I just keep mine covered while I prepare the rest of the recipe).

Heat oil in a large nonstick skillet over medium-high heat. Add onion and lemongrass and sautee 5 minutes or until the onion becomes translucid.

Reduce heat to medium and add the squash. Cook until tender, about 10-12 minutes, stirring occasionally. Stir in thyme, salt, pepper and white beans. Cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, add the lime zest and juice and stir to combine.

 

 

{bakey katey} toasted coconut panna cotta

The Sugar Cube Cookbook and I had a date on Sunday and the adventure was only fair to be true. I decided on the Toasted Coconut Panna Cotta recipe with a fresh chocolate sauce. I have not made panna cotta before and understand there can be different consistencies. The Sugar Cube cookbook directions say that this panna cotta will be silkier than pudding. Well my panna cotta was more of a liquid pudding consistency that tastes amazing.

I think the problem lays between two factors, 1. I didn’t let my whipping cream and coconut milk simmer long enough or 2. I didn’t use enough gelatin. What are your thoughts baking aficionados?

{KateyK Photography}

 

{yum noms} wafflich

With summer around the corner, it is time to get out and explore. Over the weekend we meandered over to the Tennyson neighborhood for the afternoon. We ate at Wafflich and I had a breakfastey sandwhich with egg, avocado and provolone cheese. Dipped in strawberry jam or hot sauce it was a delight to eat! Oh, and I am definitely a fan of their fountain of youth. Instead of a water drinking fountain you get fruit punch. Clearly amazing.

{KateyK Photography}