Moving...

The blog has a new home!

http://spontaneoustruth.wordpress.com/

Please bookmark and reset your RSS feeds. Sorry for the hassle, but I've kinda had it with blogspot and it's time to move on. Blogger, you've been a good first home for me, and you'll always hold a special place in my heart. No hard feelings, k?

:)

Tofu Bok Choy Stir-Fry

Okay, sorry for the weird font issues I'm having lately on the blog. I'm trying to get it all solved but just pretend it all matches for now. :)

Time for true confessions. I love to eat healthy and make good-for-you meals, and I love tofu but...I've never actually cooked with it. This was my mission to try out some new stuff and make something yummy.

I found this recipe just by searching online for something I could make with ingredients I already had on hand. It was surprisingly easier than I anticipated and I LOVE this new recipe! This is going on my "keep" list for sure.



Tofu Bok Choy Stir-Fry

1 pound firm or extra-firm tofu (I used extra firm)
1 tablespoon canola oil
3 to 4 scallions, thinly sliced
1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
2 cloves garlic, minced
3 to 4 tablespoons stir-fry sauce, or to taste (I made my own with ponzu sauce, low-sodium soy sauce, dark sesame oil, and a little bit of garlic teriyaki sauce)
2 to 4 tablespoons olive oil
1/4 cup coarsely chopped peanuts, optional (I didn't use these, but only 'cause I didn't have any!)

Directions:

1. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.

2. Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.

3. Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.

4. Stir in the optional peanuts and serve at once.

Recipe from: Nava Atlas, savvyvegetarian.com

Shower Time!

This blog has been a long time coming! I just recently threw a bridal shower and bachelorette party for one of my dearest friends, who is marrying an amazing guy in July (yay!). I love planning parties, especially when it’s wedding related, so I started buying items and planning out for this party weekend way back in January. I’ve been dying to post updates on my progress but couldn’t ‘cause I know she reads and I didn’t want to spoil anything for my lovely bride!

Now that the weekend has come and gone, I get to tell you all about it!

I decided I didn’t want the bride to know anything about her special weekend, it’s always more fun that way (and, as a former bride, it’s definitely better if you don’t know about any of the planning, or stressors, that pertain to the parties). So the element of surprise was definitely a fun part of the planning!

We started out on Saturday with a Mad Hatter-themed tea party bridal shower. It got really fun and crazy with giant pink flowers (her wedding colors are ballerina pink, ivory, and black) hanging from the ceiling and pink and white balloons littering the floor. Really gave it a fun, topsy-turvy look. Plus, some of the flowers totally looked like strange chandeliers. Unfortunately, I don’t have any photos of the flowers, but if I find any I’ll post them later.

We also had a weekend-long theme of “tiny food” (something I knew the bride loved). Since it was a tea party, wee appetizers were definitely the way to go! We had the following on our menu (find all recipes at the bottom of this monster post):

-tea sandwiches

-shots of tomato soup with mini-grilled cheese sandwiches

-mini sirloin sliders

-mini stuffed tomatoes w/spicy chicken salad

-mini lettuce wraps

-lemon tea mini muffins

-“J” cookies (the bride’s first initial)

-pink Whoppers (can you believe they make them!)

-chocolate cupcakes (decorated with J’s, of course)

-champagne and Chambord cocktails

-and, of course, an assortment of tea!

Our dessert table all decked out!

Lemon Tea Mini Muffins (recipe below)

Sugar "J" Cookies (recipe below)

I got the amazing chocolate cupcakes from Culture Cupcakes. I highly recommend this baker! She did a fantastic job on the cupcakes, and delivered them to the shower location, too. Yum!

As for other décor, I printed off several of the bride and groom’s engagement photos, framed them, and strategically placed them around the two rooms we used for the shower. We also made personalized stickers for water bottles, teabag favors, and plastic cups (for a shower game). I also spread out lots of pink flowers, black wooden J’s, and other various fun items. We even filled a pink, white, and black ceramic teapot with a beautiful arrangement of flowers for the bride to take home.

The supercute penguin water bottles and table decor!

The party favors: personalized teabags!

One of my favorite items that I found was an Alice in Wonderland-themed tea set, a la Lewis Carroll, complete with two dainty cups and a teapot. Perfect!

I also made “Eat Me” and “Drink Me” signs to place among the food and drink and lend a hand toward our Alice theme.

I also found a print particularly sentimental for the bride and groom and had it framed with a signing mat, which each party guest signed with marriage advice for the blushing bride-to-be. This was one of my favorite ideas!

We collected a wide variety of fun and crazy hats and the bride picked one out for each guest to wear for the duration of the shower, thus completing our Mad Hatter tea party. Here's the bride with some of her bff's in fun hats!

Phase Two of our fabulous party weekend took place at the local Rancho Bernardo Inn, where we had a hotel room for the night and 10 crazy girls to party with. We had more “tiny food,” cake, cookies, drinks, fun party games, and lots to kick off our bachelorette evening. Unfortunately, most of those photos really aren’t appropriate to share, so you’ll have to make do with my written recaps!

We had a fun dinner of Italian tapas (tiny food!) and champagne and set out on a very successful pub crawl for the night.

The next day we spent relaxing poolside (with tiny breakfast food and bellinis, of course) at a couple of prerented cabanas at the Inn. But first we walked the bride down to the spa for a surprise massage/pedicure spa package! This was something I’d thought of last year and was so excited that we pulled it off for her! If you haven’t been to the RB Inn yet, definitely check it out! It’s a beautiful property, and you don’t have to be a hotel guest to use this fabulous pool or spa. It’s so worth it for a fun girls’ day!

Recipes!

Deviled Egg Tea Sandwiches

3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Almond Chicken Salad Tea Sandwiches

Spread:
Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.

Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice

Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired. Makes 40 tea sandwiches.

Cucumber and Arugula Tea Sandwiches

1 seedless cucumber
1 package (8 ounces) cream cheese, softened
1 cup packed baby arugula leaves, coarsely chopped
16 slices very thin whole wheat or white bread

Cream together the cream cheese and arugula, and stir until well combined.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Ham and Cheese Tea Sandwiches

16 slices very thin whole wheat or white bread
8 to 10 ounces very soft Brie, room temperature
8 thin slices ham, about 4 ounces total
Unsalted butter, softened

Spread a very thin layer of butter on 8 slices of bread. Then spread a thin layer of Brie over the butter, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread.

Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again; each large sandwich makes 4 triangular tea sandwiches.

*All tea sandwich recipes were a combination of other recipes I found on the Web so I can't credit them to any particular place since I made up most of it in the end!

Sugar Cookies
(Recipe from: A Taste of Home)

1 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Dash salt

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cream of tartar, baking soda, and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until easy to handle.

On a floured surface, roll out dough to 1/8-inch thickness. Cut with floured cookie cutters of your own choice. Place 1 inch apart on ungreased baking sheets. Bake at 350 for 8 to 10 minutes or until edges lightly browned. Remove to wire racks to cool.

Lemon Tea Mini Muffins
(Recipe from: A Taste of Home)

2 eggs, separated
1/2 cup unsalted butter, softened
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon peel

Topping:
1 tablespoon sugar
1/8 teaspoon cinnamon
Dash nutmeg

In small mixing bowl, beat egg yolks until light and lemon-colored, about 5 minutes. In large mixing bowl, cream butter and sugar until light and fluffy. Fold in yolks. Combine flour, baking powder, and salt; add to creamed mixture alternately with lemon juice and peel, stirring just until combined.

In another small mixing bowl (and with clean beaters), beat egg whites on high speed until stiff peaks form. Fold into batter.

Fill greased or paper-lined miniature muffin cups 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 350 for 16 to 18 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack.

Note: Batter may be baked in 8 regular-size muffin cups for 20 to 25 minutes.

What to Do With a Can of Pumpkin Part II

Pumpkin Chocolate Chip Cupcakes

Makes: 24 cupcakes
                                                     
1 (1-pound 2.3-oz) package pudding-included yellow cake mix   
1 cup canned pumpkin                                          
1/2 cup water                                                 
1/3 cup oil                                                   
3 eggs                                                        
1 teaspoon cinnamon                                           
1/2 teaspoon nutmeg                                           
1 cup mini semisweet chocolate chips                          

Cinnamon Frosting:                                            
2 teaspoons cinnamon                                          
1 (16-ounce) can vanilla frosting                             

1. Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.

2. Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.

3. Stir cinnamon into vanilla frosting. Frost cooled cupcakes.

These are so tasty! Light and really moist (probably due to the cake mix) but definitely one of my new favorite cupcakes. These did not last long in our house! For the cinnamon frosting, I actually used some leftover cream cheese frosting I had already made the week before and just stirred in some cinnamon (I used more than 2 teaspoons, probably more like 2 tablespoons to get it cinnamony enough for my taste buds).

This is just a random recipe that came with my cookbook program so it might be a Pillsbury recipe or might not. I don't have a real way to attribute it but I can't take credit for it myself. :)

Roasted Garlic and Grape Tomato Pasta With Basil and Arugula

Wow, that title is a mouthful! But it's a tasty one, I promise. The mister saw this on the Food Network the other night and decided we must try it. It's a lot of garlic, and your breath will NOT be friendly afterward, but totally worth it if you're a garlic lover like we are. Super easy to make and the extra added liquid really soaks up and makes the pasta more tender and the sauce thicker and just adds that extra flavor that is so delicious. We also added shrimp to this since we're addicts.

Roasted Garlic and Grape Tomato Pasta With Basil and Arugula

Ingredients

• Salt
• 1 pound penne pasta (I used whole-wheat penne)
  
• 2 pints grape tomatoes
• 8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
• 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
• Freshly ground black pepper
• 1 cup grated Parmigianino-Reggiano, a few generous handfuls
• 1 cup basil leaves, about 20, torn or shredded
• 2 cups coarsely chopped arugula

Directions

Preheat oven to 450 degrees F.

Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.

Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes. Take the tomatoes and garlic out of the oven. Turn the oven off.

Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.

*Recipe from Rachael Ray, courtesy of Food Network.

**We also thawed out some frozen shrimp and tossed it in with the pasta the last couple minutes of cooking, then tossed it at the end. Yum!

Things to Do With a Can of Pumpkin: Part I

I had a can of pumpkin I opened to try in my morning oatmeal. I kept hearing how good it would be so I was excited...yeah, not so good. I was disappointed but then set on a mission to find other fun new recipes to use with the remainder of the pumpkin.

Part I

First, I tried out these Pumpkin Muffins. If it's any indication how good they are, I don't have any photos because we ate them so fast! So moist and light and yummy! This made it onto my list of favorites pretty quickly.

Pumpkin Muffins

Serves: 12
Source: Gourmet Magazine

1 1/2 cups flour
1 teaspoon baking powder
1 cup canned pumpkin
1/3 cup vegetable oil
2 eggs
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Sift together flour and baking powder.

Whisk together pumpkin, oil, eggs, nutmeg, cinnamon, ginger, allspice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Stay tuned for Part II coming soon!

Addicted to Etsy

I spend way too many of my nighttime hours perusing Etsy, but it's an addiction I have trouble breaking.

Here are this week's favorite finds:

























1. Obsessing over these tea light holders...made out of pages from the dictionary! Talk about my favorite votives ever!

2. Gingham cherry apron? Hello!

3. I will never get over the duckie addiction. This is too cute!

4. These just crack me up. Bookmarks made out of book covers from the Twilight series. I do love the colors though.

5. Mmm cupcakes. I love anything with a cupcake on it! These gift tags are so fun.