For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right - I made this delicious lemon curd for a bridal shower that I attended one day before I went into labor.

Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in a Weck jelly jar.

If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.

Meyer Lemon Curd | from Williams-Sanoma | makes 2 cups | PRINTABLE PAGE

Ingredients:

• 8 egg yolks
• 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
• 1/2 cup Meyer lemon juice
• grated zest of 2 Meyer lemons
• 12 tablespoons butter, cut into pieces

Directions:

1) Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.

2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.

3) Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!

Hello everyone! Long time no see, eh?

This past month has been CRAZY. I gave birth. ‘Nuff said.

I don’t have the words to describe to you how horribly hard, frustrating, rewarding and sweet it has all been.

But this little girly is so worth it. Soon, I’m sure, the sleepless nights, slow recovery and endless feeding sessions will all fade into distant memory. Hopefully.

One of the hardest parts of recovery is not being able to do ANYTHING. I didn’t realize how much I took for granted the little things like combing my hair, fixing a cup of tea and doing the dishes. I have really missed being able to create in the kitchen.

This oatmeal was one of the last things I was able to concoct before little Helen arrived. I had just discovered how easy and delicious steel cut oats are. Yes, they do take a while longer to cook, but I believe it’s worth the wait.

Here’s a scrumptious way to spice up your morning oats. Hope you enjoy - and create something fun in kitchen! You never know when that privilege will be taken from you.

Banana Nut Bread Steel Cut Oats | Recipe by Erica Lea of Cooking for Seven |
Makes 4 servings | PRINTABLE PAGE

Ingredients:

• 1 cup water
• 3 cups whole milk
• 1 cup steel cut oats
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• Generous pinch each of: cardamom, nutmeg and cloves
• 2 large, ripe bananas, plus extra for serving
• 2 tablespoons natural sweetener of choice
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup toasted pecans
• Butter, cream and maple syrup for serving

Directions:

1) Bring the water and milk to a brisk boil. Stir in the oats, salt and spices. Cook uncovered, stirring occasionally, until the oats are tender, about 30 minutes.

2) Meanwhile, toast the pecans. Mash the bananas until fairly smooth. Once the oats are finished cooking, stir in the bananas, sweetener and vanilla.

3) Serve immediately with butter, cream and maple syrup, if desired. Store any leftovers in the refrigerator.

Aaaand one more of this little dolly. Because I can’t help myself.

Here are some things that have brought me joy over the past few weeks.

My first attempt at a splash photo. It made a huge mess.

Grapefruit + Avocado salad (spring greens, grapefruit, avocado, sea salt + fresh ground pepper, and a grapefruit juice vinaigrette). See the completed salad HERE.

My sister, Amanda, got engaged. I had the fun of taking the engagement photos. See more HERE.

Reuben surprised me with flowers one evening.

On days when the weather will permit, it’s been fun to take leisurely walks through the woods.

I decided that with part of my birthday money I should make an order from Terrain. I chose the Weck jelly jars and a wooden spoon.

Meyer Lemons. Something new-to-me. So far I’ve made creme brulee with them, but I also want to try my hand at lemon curd.

Honey on fresh baked bread (with butter, of course). Is there anything better?

Hope you all are having a smashing 2013 so far. What has brought you joy lately?

This past month I have been quite spoiled. During the cold winter months construction is much slower; Reuben has been having so many days off from work. It’s like endless weekends spent together.

My days have been filled with leisurely walks through the woods, mugs of tea (several times a day), lovely reading, Pinterest (of course), organizing, photographing, and generally preparing for baby. It feels like the breath before the plunge; the calm before the storm.

In preparation for the new member of our family, I have been making up nutritious meals and slipping them into the freezer. So far I have stored up chicken broth, homemade bread, sausage and potato soup, and a couple bags of these meatballs.

Making meatballs is so much more fun with Reuben as my compatriot. He is constantly putting a smile on my face with his words as we exchange and steal kisses. And he does the hardest part: browning the meatballs.

Of course not all of the them make it to the freezer. We like to feast on them with mashed potatoes, gravy and peas, or with a red sauce over noodles.

Meatballs From Scratch | adapted from The Pioneer Woman Cooks: Food From My Frontier | makes 6-8 servings | PRINTABLE PAGE

Ingredients:

• 6 slices crusty bread (or about 1.5 - 2 cups of panko or quick oats)
• 3/4 lb ground beef (we use ground venison)
• 3/4 lb ground pork
• 3 garlic cloves, minced
• 2 large eggs, beaten
• 2 tablespoons dried parsley
• 3/4 cup grated or shredded parmesan cheese
• 1/4 cup whole milk
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• coconut or olive oil, for frying

Directions:

1) If using bread slices, bake at 200°F (95°C) on a baking sheet in a single layer for about 30 minutes, or until dry. Pulse in a food processor or blender until crumbled.

2) Put the breadcrumbs and the remaining ingredients (besides the oil) in a large bowl and mix with your hands until everything is very well combined. Add more breadcrumbs or milk to create the right consistency. Form the meat into balls (I like mine a bit smaller than golf ball-sized) and line up on a cookie sheet. Place in the freezer for 10-15 minutes to firm up. Preheat your oven to 350°F (175°C).

3) Preheat the oil in a large skillet over medium-high heat. Cook the meatballs until browned on most sides, working in batches. Meatballs will not be cooked all the way through. Transfer to a baking pan and bake in preheated oven until cooked through, about 15-25 minutes.

4) Use the meatballs immediately or cool completely and store in the freezer. Simply reheat in the oven or thaw and cook in a red sauce or white gravy.


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These sandwiches are SO good. Seriously you guys. You should make them. Today. Right now.

Get the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.

Also, I’ve been loving the pretty things I got in the mail the other day. Read more about it on my personal blog here.

I don’t know about you, but lately I’ve really been into salads. In fact, I’ve had one nearly every day for past week. All of the nutritious ingredients that I pile into my bowl make me happy, knowing that I’m doing my body (and my baby’s) good.

Often times I fall into a rut with my salads: Stuff greens into bowl. Add cheese, nuts and dressing. Repeat with exact same ingredients every day. But I’ve been attempting to be more creative and try new combinations. Here are a couple that I’ve been enjoying:

Mixed greens with clementines, avocado, red wine vinegar, extra virgin olive oil, fresh ground pepper and coarse sea salt.

Another lovely combo: mixed greens with cheese, pepitas, olive oil, vinegar, salt and pepper. Simple but satisfying.

I also tried an apple/gruyere combination. Very good.

Also, these Smashed Potatoes with Parmesan Gremolata are AMAZING. Get the recipe over on the Good Life Eats blog here, and make them tonight!

What are your favorite salads? I need some inspiration!

Hope ya’ll have a happy Monday!

Erica

Hello there! Hope you all had an awesome holiday season. I wish I could say ours was rockin’, but it seems like we’ve been battling one sickness after another.

I was going to make Nutella Stuffed Cookies for ya’ll, but after the indulgence pigging out from the holidays, I just couldn’t bring myself to do it.

So I went a little healthier route and made granola instead.

For Christmas I received the lovely Smitten Kitchen Cookbook, from which I got this granola. I think I’m going to really enjoy cooking my way through that book.

This granola is bonkers good. The flavors are simply wonderful and it bakes up nice and crunchy. Plus, it super-customizable — always a good thing in my book. You can change up the type of nuts or fruit for a totally different result.

And now for a bit of a baby/pregnancy update. I’m at 34.5 weeks (the above photo was taken at 33 weeks), or 5.5 weeks from my due date! It kinda scares and excites me to think that we’ll be responsible for the life of a tiny, helpless baby in a little over a month.

For now I’m doing my best to eat right to keep this life inside of me healthy. Onward to this new adventure!

You can read more about my pregnancy on my personal blog.

Recipe Notes:

• I think the use of egg white to help bind the granola is brilliant. It didn’t make the granola as “clumpy” as the recipe suggested it would, but it was still quite crunchy.
• The fruit made the granola get a tad softer. Next time I might leave it out altogether. After all I’m not a huge fan of fruit in my granola.
• Coarse sea salt makes this granola really lovely. Every once in a while you get a bite with a little salt crystal. Delightful!
• The original recipe called for olive oil, but I used butter since olive oil can break down with baking. You could also use coconut oil if you prefer.

Crunchy Maple Granola | adapted from the Smitten Kitchen Cookbook | makes about 7 cups | PRINTABLE PAGE


Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup unsweetened coconut flakes
• 1 cup pecans or nuts of choice
• 1/4 flax seeds
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon coarse sea salt
• 3 tablespoons butter, melted
• 1/2 cup pure maple syrup
• 1 large egg white
• 1 1/2 cups dried fruit of choice (I used figs and apricots), optional

Directions:

1) Preheat your oven to 300° F (150° C). Line a rimmed baking sheet with parchment paper.

2) In a large bowl, mix together the oats, coconut, nuts, flax seeds, cinnamon and salt. In a small saucepan, melt the butter. Mix in the maple syrup.

3) Pour the butter/maple syrup mixture over the dry ingredients and toss to coat well. In a small bowl, whisk the egg white until frothy. Add to the dry ingredients and toss.

4) Spread the granola out onto the prepared baking sheet. Bake in preheated oven for 45-55 minutes, until the granola is nicely toasted, golden, and feels dry, rotating the pan halfway through baking.

5) Remove from oven and let cool completely in the pan on a cooling rack. When completely cool, break up the granola and stir in the fruit. Store in an airtight container for up to 2 weeks. You can also store in the refrigerator of freezer for longer periods of time.

If you’ve never tried or made eggnog from scratch before, let me urge you to do it. Today. It’s my favorite Christmas drink. You can find my step-by-step photos over on the Tasty Kitchen Blog here.

Reuben is sick today. I hope he feels better soon - it’s sad to see him so miserable.

This evening, if he’s feeling up to it, we’re heading over to Reuben’s family’s house (a few miles down the road) for a new-to-me tradition: a soup party! Sounds like an awesome custom to me. Family members bring a different kind of soup to share. So far I’ve heard rumors of seafood, squash-apple-parsnip and oyster (or was is clam?). I’m planning on bringing my Sausage and Potato Soup.

Another new-to-me tradition: opening presents on Christmas Eve. We’ve always saved our presents for each other for early Christmas morning. When do you open your presents?

I leave you with these beautiful words from the hymn “As with Gladness Men of Old” — it’s not one often sung, but the words are powerful. The tune is the same as “For the Beauty of the Earth“

As with gladness men of old

Did the guiding star behold

As with joy they hailed its light,

Leading onward, beaming bright

So, most gracious Lord, may we

Evermore be led to Thee.

Holy Jesus, every day

Keep us in the narrow way;

And, when earthly things are past,

Bring our ransomed souls at last

Where they need no star to guide,

Where no clouds thy glory hide.

Merry Christmas from Reuben & Erica!

For some reason, I have been averse to pairing mint with chocolate my whole life. Whenever someone would order a mint mocha or mint chocolate chip ice cream I would inwardly shake my head in wonderment. Why ruin perfectly good chocolate with mint?

But I heard people raving about the peppermint hot chocolate at Starbucks. Could I be wrong in my presumption? I decided to give this mint-and-chocolate thing a try.

Am I ever glad I did. The fresh, strong flavor of peppermint lightens the rich, heavy hot chocolate perfectly. Which means you can drink more of this scrumptious beverage without feeling overwhelmed by the creaminess.

Recipe Notes

• The original recipe suggests chopping your chocolate, but I just used chocolate chips and they melted perfectly.
• The OR also directs you to bring the milk/cream to a boil and add it to the chocolate. I just put it all in a pot and let it melt together. Worked wonderfully!
• The peppermint flavor that I used left little grease puddles at the top of my hot chocolate. If you’re a purist, go for a non oil-based flavoring.
• I added a few drops of the peppermint flavoring to the whipped cream just for kicks. I highly recommend it.

Peppermint Hot Chocolate | adapted from Bon Appetit | makes 4 servings | PRINTABLE PAGE


Ingredients:

• 1 cup chilled heavy whipping cream, divided
• 1 teaspoon + 2 tablespoons sugar or sweetener of choice
• 2 cups whole milk
• 4 ounces bittersweet chocolate chips or chocolate bar, chopped
• 1/4-1/2 teaspoon peppermint flavor
• candy canes, for garnish

Directions:

1) Place 1/2 cup cream, 2 tablespoons sugar, the milk and chocolate in a small, heavy-bottomed saucepan. Cook over medium heat, whisking constantly, until the chocolate has completely melted and is smooth. Remove from heat and stir in the peppermint flavor.

2) In a small bowl, beat the remaining 1/2 cup chilled cream with a few drops of peppermint flavor (optional) until soft peaks form.

3) Serve the hot chocolate with whipped cream and a sprinkling of crushed candy canes. Enjoy!

Hey everyone! Did you survive Thanksgiving?

Methinks you’re gonna need some good, wholesome energy food during holiday prep. These no-bake granola bars are low-fuss so quick to mix up. Make a batch and store in the refrigerator for emergency snacks.

You can check out the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.

Here are a few things I’ve been lovin’ from around the web…

Coffee & Tea Print by Bunny Pumpkin on Etsy

This blog. The photos are just lovely.

Eggs Benedict. Why have I never made this before?!

This lovely kitchen.

Chicken Noodle Soup from scratch. It’s just good.

Cranberry Cake. Looks so pretty and festive.

This house. And this one.

This sentiment via Lisa Congdon. Just…yes.

Chemex coffee maker. You can buy me one for Christmas, if you want.

Tasting Spoons. I need them in my life.

This engagement session. It’s just - I can’t - It’s lovely.

Photo by Catherine Huckerby

Open shelving. I want it someday…

Tall gingerbread houses.

Chai Shortbread Cookies with Sea Salt. Omnom.

Tiramisu Cake by Call Me Cupcake. Purdy.

What have you been loving lately?