So Long 1986 Kitchen

When we moved into this house, the kitchen was mostly functional, but ugly.  Our house was built in 1986, and the kitchen showed everything that the 80s had to offer by way of style.  Grainy oak cabinets, heavy hardware, beige laminate countertops, a white tile backsplash with little flowers painted on, and a weird tiny eat-in area that had been converted to a useless tile countertop that was impossible to keep clean.

 

In the three years that we have lived here, I complained about the ugliness of the kitchen approximately 8,888,888,888,888 times.  We discussed several iterations of this renovation ranging from taking down load-bearing walls, reconfiguring the layout, and gutting everything to just getting new cabinet hardware.  This winter, when we had a few months without too many commitments, we tackled the renovation.  Obviously, by we I mean that Jon did the bulk of the work, I complained about how many times I had to clean tile dust off the spatulas and Colin did everything he could to climb into the cabinets and followed our contractor around giving him about a foot of space. 

It started on President's Day weekend, ended on Mother's Day (I was fully expecting it to be an anniversary present... in July), and was worth every second (and penny).  We did as much work as we could ourselves because we wanted to and it's the most cost effective.  We were lucky our contractor, CJW Home Improvement (major recommendations!), was willing to work with us while we muddled along and called him in to do all the complicated parts.  In a (large) nutshell, the steps were as follows:

- Empty the cabinets, remove the doors, sand, degloss, prime and paint.
- Get a new refrigerator.  Realize that the new fridge won't fit under the cabinet above it.  Move the cabinet.  
- Sand, degloss, prime and paint cabinet doors.  2-3 coats of paint on both sides with 24 hours drying time, this took the longest.  Many a night we spent in the basement. 
- Remove weird tile counter in tiny eat-in area.  Discover that it was designed and installed to last forever.  Glue, cement, nails, stripped screws covered with wood filler.  They had it all.  

- Take down old tile backsplash.  Have fun using a chisel and use this as an opportunity to get out any aggression.  Completely destroy the drywall. 
- Get new cabinets, assemble, sand, prime and paint.
- Contractor sees sketchy electrical behind our now-destroyed drywall, so we end up adding a couple outlets and thanking our stars we didn't have a fire.  
- Contractor puts in new heating blower and air conditioning ducts and removes old scary baseboard.
- Contractor installs new cabinets, which requires him to cut the floor tile, thus creating a noise and a mess I'd never imagined before.
- Order granite counters.  Look at hundreds of slabs of granite in huge warehouses.
- Granite guy comes to make the template and tells us we need to have the old counters removed.
- Contractor removes the old counters and the sink.  Things look bleak when I'm washing dishes in the bathroom sink.

- Jon goes away for a bachelor party and I flee to my parents house where they have counters and a sink. 
- Granite gets installed.  It's so pretty.

- Contractor installs the sink.  It's large enough to swim in. 
- We spend several weeks agonizing over the backsplash.  Samples are purchased, propped up, and stared at.  We finally pick one.
- Home stretch.  Contractor installs backsplash, ties up loose ends, and grouts.  We're so close.
- Repaint the walls and call it done.
- And by done, we mean that now we need to replace the windows because the wood trim looks bad, and we're repainting the dining room.  But, DONE!
-Oh, and I love it! More counter and cabinet space than I know what to do with!

Wheat Berry Salad with Chicken

In my pantry I have two large mason jars with grains in them.  I'm fairly certain one of them is hard red wheat berries.  I determined this after comparing them to a bag I had, and getting really close to stare at them.  For a while, I thought the other jar held barley.  But then I got some barley and it looked different.  Instead of just cooking them and figuring it out, I ignored them for several months, and complained about the space they took up.  Finally, I used them for this recipe and determined they are soft white wheat berries.  Mystery solved.  The mystery of why I can't be bothered to label my jars is still out there, however.  Now I feel like I may have told you this boring story before.  Sorry.

This salad is great on it's own, but we had some leftovers from a roast chicken so I added it for some protein.  Chickpeas are a good vegetarian option.

Wheat Berry Salad with Chicken

1 cup wheat berries, soaked and then simmered for an hour (follow package directions)
1/2 pint grape tomatoes, quartered
1/2 cucumber, chopped
2 green onions, sliced
1/4 cup lemon juice
1/4 cup red wine vinegar
1 Tablespoon maple syrup
1 Tablespoon dijon mustard
1/4 cup olive oil
salt and pepper
Chicken, cooked and shredded

In a large bowl, combine wheat berries, tomato, cucumber and green onions.
In a small bowl, whisk together lemon juice, vinegar, maple syrup, mustard and olive oil.  Season to taste with salt and pepper.
Pour dressing over salad and mix well.
Top with cooked chicken and crumbled goat cheese.

Baked Lemon and Pesto Tilapia

This was so easy I won't call it a recipe.  I didn't even make my own pesto, so the whole thing was ready for the table in 20 minutes.  I used tilapia, because I like it and it was on sale at the market.  Use whatever fish you like.

I'm also happy to report that my little guy liked it, especially the pieces with pesto breadcrumbs, so if I have any readers who cook for little people, I'd recommend giving it a try.  Also, sorry about using the word moist later on.   

One more thing!  If you read via Google reader, word on the street is that it's going away.  I've switched my blog reader to Bloglovin, and it's working out well.


Baked Lemon and Pesto Tilapia

1 lb. tilapia fillets
1/2-1 lemon, sliced
1/4-1/2 cup panko breadcrumbs
2-4 Tablespoons pesto
Olive oil

Preheat oven to 400 degrees.
Arrange tilapia in a single layer in a baking dish.
Drizzle with olive oil and turn to coat all sides.
In a small bowl, mix together breadcrumbs and pesto.  Add enough olive oil to keep it moist. 
Top fish with breadcrumb mixture, and arrange lemon slices over the top.
Cover with foil and bake for about 10-15 minutes, until it flakes with a fork. 

Asian Style Salmon Salad

Now that it's May and Jon's birthday and corresponding pie was last week, we are making an effort to eat a little cleaner.  Sadly, this means cutting down on our consumption of things like nightly dessert.  Thankfully it does not mean we are going to stop going out to ice cream, because that's an important Sunday evening tradition for us in the summer.  At least for me, and I'm fairly certain I can get Colin in my corner.  This doesn't have much to do with anything, aside from the fact that this salad is healthy, filling and delicious.  And won't leave you craving peanut butter cups.  

I love salmon.  Love, love, love.  I always feel good after eating it, and it's so versatile.  Ina made this recipe originally with fresh tuna, but I never see that in the stores, and when I do it can be crazy expensive. I think this would also be good with any firm white fish. 

Asian Style Salmon Salad

inspired by Barefoot Contessa

 

Ingredients

1-2 pounds salmon
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated

6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions

Cook salmon however you like.  I brushed it with olive oil, sprinkled with salt and pepper and cooked over medium high heat for about 4 minutes on each side.  You can also roast, broil or grill it. 

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, lime juice, soy sauce and hot sauce. 

Add the avocados to the vinaigrette.
Cut the fish in chunks and place it in a large bowl. 

Add the scallions and red onion. 

Pour the vinaigrette mixture over the tuna and carefully mix.

Serve over greens, or on rolls.  

 

Tuscan Mashed Chickpea Spread

Like hummus, but not hummus.  If, like Colin, Tuscan Mashed Chickpeas are too much of a mouthful for you, you can gesture wildly and say, "hummah, hummah." 

Sometimes in the afternoons I turn on the Food Network while I make dinner.  Barefoot Contessa is on at 4:30 and Colin says "Iinaaaah."  My poor child is growing up without Sesame Street and instead will be saying things like, "how easy is that?"

The recipe says to serve this warm, but we also enjoyed it cold and at room temperature. 

Tuscan Mashed Chickpeas
original recipe from Barefoot Contessa

2 (15.5-ounce) cans chickpeas, drained and rinsed
1/2 cup chicken broth
3 tablespoons olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced (or about half a pint of grape tomatoes)
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons minced flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Sliced cucumbers, crackers or bread, for serving

Directions

Place the chickpeas in the bowl of a food processor. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
In a medium saute pan, heat 3 tablespoons of olive oil over medium heat. 

Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. 

Add the garlic and cook for 1 minute more. 

Add the mashed chickpeas, stirring to combine with the tomatoes and garlic. 

Cook for about 5 minutes, stirring occasionally, until heated through. 

Off the heat, stir in the Parmesan, parsley, lemon juice, 1-2 teaspoons salt, and 1/2-1 teaspoon pepper.

Strawberries and Cream Cheesecake

As we do every year, we celebrated my Mom's birthday by all going to my parent's house and helping clean up their yard and put in their garden.  Similar to last year, everyone worked very hard, especially Jon and John, and I hung out with Colin and avoided all yard work.  My day consisted of running after Colin while he used a bat to hit a ball around the yard, drew on the driveway with chalk, tried to eat chalk, moved chalk to various areas where chalk doesn't go, chased the cat, and ran through the dirt.   

The birthday girl requested Strawberries and Cream Cheesecake for dessert, and I happily obliged.  This might be my favorite cheesecake of all time, which is saying something.

I know the whole water bath thing seems like just one more step, but I've found it really does work to prevent cracks, so it's worth it.   

Strawberries and Cream Cheesecake
original recipe from Martha Stewart

Ingredients
1 pound strawberries, hulled
3 Tablespoons light corn syrup
1 cup finely ground graham crackers (about 5 sheets)
1 cup plus 3 Tablespoons sugar
3 Tablespoons unsalted butter, melted
1 pound plus 13 ounces cream cheese, room temperature
1/4 teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla extract
8 ounces mascarpone cheese, room temperature

Directions
Preheat oven to 300 degrees.
Place strawberries in a single layer on a rimmed baking sheet.
Drizzle with corn syrup and roast for 1 hour and 30 minutes.  

Raise oven temperature to 350 degrees.
Stir together graham cracker crumbs, 3 Tablespoons sugar and the melted butter.
Press mixture into the bottom of a 9 inch spring form pan. 
Bake until crust has darkened slightly, about 10 minutes.
Allow pan to cool on a wire rack.
Once cool, wrap the exterior of the pan with foil.

Reduce oven temperature to 325 degrees.
In a food processor, mix cream cheese until creamy.
Scrape down sides and add 1 cup of sugar and the salt.  Mix well.
Add eggs, one at a time, mixing well after each addition.
Scrape down sides, add vanilla and mascarpone and mix until smooth.  
Remove about 1 1/2 cups of cream cheese mixture (enough to make a layer on top of the cheesecake), and set aside.
Add strawberries to the food processor and pulse until combined.
Pour strawberry cream cheese mixture over crust.  Smooth.

Using a spatula, drop dollops of the plain cream cheese mixture over and smooth into a layer.

Put springform pan in a roasting pan and fill pan with hot water until it reaches about halfway up the springform. 
Bake for about 1 hour and 10 minutes, and then leave in the oven (turned off) with the door open to cool.  Or, if you have a toddler who would try to climb into the oven, take it out to cool. 
Refrigerate until cold, at least 4 hours, preferably overnight.

Quinoa Pizza Bites

While I do still make food that isn't quite baby friendly (this week's mouth burning chipotle corn chowder, for example), I prefer to make one meal that we all enjoy.  It makes me so happy to eat with my little guy and see him try new foods, even if he mooches off my plate. 

These quinoa pizza bites were popular with everyone.  I love quinoa, but on it's own it can taste a little bitter and boring.  The herbs give it good flavor, and dried oregano always makes me think pizza.  These were easy to make, although a spazzy potholder move resulted in yet another burn on my wrist.  My cooking theme of the winter has been, how many things can I break or injure myself with in the kitchen.  Must slow down.  C and I will be having the leftovers today, and I can't resist anything that comes out of the mini muffin tin.  Easily customizable to suit your tastes, I can even see serving these as party appetizers if made bite-sized.

Quinoa Pizza Bites
adapted from So Very Blessed

Makes 24 mini-muffin tin sized bites.  

2 cups cooked quinoa
1 small onion, chopped
2 cloves garlic, chopped
olive oil
2 large eggs, beaten
1/2-1 cup shredded mozzarella cheese, reserve some for sprinkling on top
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried basil
salt (I omitted salt for my little guy)

Preheat oven to 350 degrees.
Saute onion and garlic in olive oil over medium low heat until translucent, about 3 minutes.
Combine all ingredients in a bowl and mix well.
Using a spoon (or cookie scoop), portion into mini muffin tins that have been sprayed with non-stick spray or olive oil.  Press down lightly. 
Sprinkle additional cheese on top.
Bake for 20 minutes until cheese is melted and quinoa bites are lightly browned around edges.
Serve with marinara sauce.

Here is an example of my elegant plating.  Served alongside roasted asparagus on a sectioned monkey plate. 

And eaten by my monkey.