Tag Archives: spice

Spiced Red Lentil, Tomato and Kale Soup

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Hey!

It has been a positively quiet weekend…maybe too quiet! It’s been a crazy weather weekend…warm temperatures, wind, rain, flood advisories, thunder…each of them have their beauty except the flood advisories!

A few days ago I received my November Ipsy Glambag. I love this makeup subscription! For ten dollars a month you receive an awesome selection of cosmetics/beauty products to try. I have been a member since August and have not been disappointed at all. It fulfills my makeup obsession. You definitely get beauty products worth way more than $10!

I look forward to this surprise every month! If you want to sign up for a subscription go here Ipsy and subscribe! I am sure you will not be disappointed. I absolutely love it!

Soup is such a comforting meal even when it doesn’t have a bit of meat in it. My girls are carnivores so they totally prefer soup with meat in it but once in a while it is totally ok to forgo the meat.

This was really good and the spice is delicious. I think I could become a vegetarian if I had to, but my girls would not be able to handle not eating meat!

Spiced Red Lentil and Kale Soup

Ingredients

  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

Directions

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

I am off to write my Thanksgiving Menu and grocery list. Is yours ready?

Besos,

Flor

Recipe source ohsheglows

 

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Italian Chocolate Spice Cookies and a Reading Adventure

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Hey!

Happy Friday!

So far so good with getting at least one thing done a day at home! My house has been cleaned and I am starting to clean other things like my hutch. Wow…I have tones of tablecloths and placemats and stuff. I finally got them all organized last night!

That means tonight  will be stress free and hopefully so will the weekend!

I don’t make cookies that often. I feel for some reason like it’s so much more work than baking a dessert that can be baked in a 9×13 pan or something like that…maybe I am just getting lazy…I did break down and made these cookies because they just sounded so good.

I would say these cookies were more “adult-like”. They aren’t very sweet and the spice flavors are subtle. Perfect for those who don’t like overly sweet treats.

These cookies would be perfect when reading a book such as this one…

This book was funny but had a great message! It’s about a girl who doesn’t pay attention  to her life. When her “life” comes to her in the form of a human she starts to pay attention and see things as they are and fixes her life. It is quite hilarious and is an awesome read!

Italian Chocolate Spice Cookies

Ingredients

  • 3 cups  all-purpose flour
  • 1 cup  sugar
  • 2 teaspoons  baking powder
  • 1/4 cup  unsweetened cocoa powder
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground cloves
  • 1 cup  butter
  • 2 eggs
  • 1/2 cup  strong coffee, cooled
  • 1 teaspoon  vanilla
  • 1/2 cup  chopped walnuts or pine nuts (I used walnuts)
  • 1 recipe  Powdered Sugar Drizzle

Directions

1. If desired, line cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2.In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary, cover and chill dough until easy to handle (1 to 2 hours).

3.Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry. Makes about 3 dozen cookies.

I went ahead and added a chocolate kiss to the center of the cookies right after I took them out of the oven. I thought they came out quite nice!

Besos,

Flor

Recipe Source BHG

Pumpkin Spice Syrup

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Hey!

This weather here has been crazy! In the 80’s! The rain we’ve had has been nice! What do we expect in the Chicagoland area? A little bit of everything!

How many of you drink coffee every morning? I know I drink at least 2-3 cups every morning before heading out to work. I don’t do much in the mornings. I am not the type of person who does laundry and cleaning before going to work. I leisurely drink my coffee and check my e-mails.

About 3 years ago I stopped putting sugar in my coffee. Why? I was trying to cut out a bit of sugar and now I am really used to non sweet coffee.  I love the pumpkin coffee and lattes at Starbucks and Dunkin’ Donuts. I don’t have them that often…they are more of a treat for me than a regular every fall day thing. When I saw the recipe for this Pumpkin Spice Syrup I went crazy! Y

Now every fall day I can enjoy pumpkin flavored coffee and The King. And yes, I realize it has sugar in it.

Homemade Pumkpin Spice Syrup

Ingredients

  • 1 Cup water
  • 3/4 Cup brown sugar
  • 1 Tablespoon pumpkin puree
  • 1/2 teaspoon pumpkin pie spice

Directions

  1. Combine water and sugar in a microwave safe bowl and heat through (4-5 minutes).
  2. Stir until sugar is dissolved.
  3. Whisk in pumpkin puree and spices.
  4. Drain over a small sieve or cheesecloth.
  5. Store in an airtight container in the refrigerator for up to 2 weeks.

Add as much or as little of the syrup to your coffee as you like! This is delicious, inexpensive and easy to make. What could be better?

Something that might be better is shoes. If you’ve read my blog for a bit you know that I have foot problems but I love shoes…that’s just the worst combination! I feel super comfy in wedges so I went on a shopping spree online! What is wrong with me? Half of the shoes I bought I can’t use until next summer but I got some great deals! I guess I am telling you this because I feel a bit guilty. The next few days will be awesome as my shoes arrive. I am super excited but feeling guilty…well, not that guilty!

Happy Friday!

Besos,

Flor

Recipe source In Katrina’s Kitchen

 

 

Spice Cabinet & Pantry Cleaning

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Hey!

So my first week of vacation is going ok…kind of busy!

I went to see the trainer at Planet Fitness on Monday…yesterday I could barely move! I only did about 15 minutes of stuff like push-ups, sit ups, wall squats and some other thing and I feel I am going to keel over. I couldn’t move my arms yesterday! I am back at the gym today and am starting with the tread mill.

I spent half of the day at the hospital while my dad had a stint put in for another clogged artery. Everything came out OK so I am definitely a happy camper.

So I registered for some sewing classes and today I am taking a basic sewing class and a tag class. I am excited and hope that the teachers are patient!

About two weeks ago I felt the need to clean out my spice rack and pantry/cabinets. It needed to be done desperately!

The spice labels were small and every time I was looking for one I had to kneel down.

All I did was clean up the actual rack and take the old labels off the jars. I made the labels by downloading an Avery template for round labels, printing on full sheets of adhesive labels and punched them out with a circle punch. My spice rack is now much more user friendly!

I totally cleaned out one of my cabinets and the pantry. It was nice to do because I switched how I use our Tupperware containers. For example, I found that we really only need one snack container versus two.

I was able to put all of my baking containers from the pantry into this one cabinet for easy access.

The pantry…Before

The pantry…After

All this cleaning took me two evenings. I washed every single tupperware container and switched things from one container to another and re-labled all of them. It was definitely worth it. I was nice seeing how our eating habits have changed. We are eating much healthier and it’s easier finding things!

Felíz Día!

Besos,

Flor