Foodie Friday

Hummus

One of my 'bff's' is a lovely Lebanese gal who is ONE fantastic cook. I asked her recently for her hummus recipe and like many good cooks she had no measurements, just estimates, but graciously gave it to me. Hers is like none you have ever tasted before and honestly mine is just O.K.

Start with dried garbanzo beans and follow directions for soaking and cooking on the package. 

 Did you know these beans are one of the most healthy? They are full of fiber and anti-oxidants and are proven to decrease cardio-vascular risks, regulate blood-sugar, and many other things. Go here for a great article.

The ingredient list for Najwa's hummus is simple; 

beans, tahini and lemon juice and salt.  

10 health benefits of tahini:

1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron. 
2. It's a good source of Methionine, which aids in liver detoxification. 
3. It’s one of the best sources of calcium out there. 
4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15. 
5. Helps to promote healthy cell growth. 
6. Prevent anemia. 
7. Helps to maintain healthy skin and muscle tone. 
8. It has 20% complete protein, making it a higher protein source than most nuts. 
9. It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss. 
10. It is high in unsaturated fat (good fat!)

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Purée beans in food processor and add about 1/4 cup each of lemon juice and tahini to start. I keep tasting and adding bits more of each one until it tastes like what I remember. I also add a few dashes of cayenne for a little zing and salt to taste.

My favorite way to serve it with baby bells, you might enjoy it with your favorite cracker and it's delicious over meat. Najwa serves hers with fresh pita with a drizzle of olive oil.

Spring is here, do you have any flowers yet?  

Mine are on the cusp, cut your favorite and bring them in! 

♥

Moore Designs is here to help you turn your house into a lovely home.

School's almost out, now is a great time before all of the summer activities!

Foodie Friday

Sweet and Savory

Recently I learned of a deliciously delectable dessert made with avodacos!

Decadent Chocolate Pudding

You can serve it to the skeptic's in your household that cringe at the very thought of anything 'healhty'. They won't know the difference and will be asking for more.

I pureed the avocado first...

...then added the in the rest (I also added a dash of cayenne for a little zip).

The recipe calls for 3-4 tablespoons of cocao, I used 4 for extra chocolately-ness (is that a word?).  I also only used 2 tablespoons of water for the consistency I wanted. 

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The 'MR' - with raised eyebrow- liked it. 

I would definitely serve it at my next dinner party!

Now on to something savory...

Growing up I was introduced to brussel sprouts and they were never my fave.

Of late with trying to eat more 'green' I have rediscovered this tasty cruciferous

cancer fighting veggie.

Melt a tablespoon or so of grass fed butter along with a tablespoon of extra virgin olive oil and a dash of salt and pepper...

...toss with split brussel sprouts and roast in the oven at 425˚ for 8 minutes or so. I tossed them a couple of times while they were roasting. They really are quite tasty.

Anything blooming at your house yet?  

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Foodie Friday

Rachel Ray's Fiery Chicken Chili

I shared this a few years ago, but it is worth the repeat.  

I had never heard of 'chipotle in adobo' before I came across this recipe, 

now I make sure it's always in the pantry.

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ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 4 cloves garlic, thinly sliced
• 4 teaspoons dried oregano
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
• 3 pounds skinless, boneless chicken thighs, thinly sliced
• 2 28 ounce cans diced tomatoes with their juice
• 3 15 1/2 ounce cans  pinto beans, rinsed
• Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream, for serving

****I use 1 can petite diced and one can crushed tomatoes, and black beans (no pinto)

directions:

1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tablespoon adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.
2. Add more adobo sauce to taste, serve with avocados, cilantro, cheese, scallions and sour cream - I know this will become one of your favorites too!

I recently picked up several stems of pussy-willow at Whole Foods - they and Trader Joe's have the bestest flowers! These are sweet arrangements, I know you can do it!

♥

Contact Moore Designs to help you create a beautiful home.

E-design services available. 

Foodie Friday

Chicken Soup

Comfort food for a crazy week in Atlanta!

The snow fell and the roads iced in an amazingly short period of time and within an hour all of the major roads were grid-locked. The MR was out of town the entire week, thankfully I was at home and had plenty to keep me busy for a couple of days.

I looked up some soup recipes and took what I liked from several.

I threw 2 frozen chicken breasts in my crock pot on high covered in broth.

While that was cooking I sauteed some onion, carrots, tri-colored bell peppers and smashed garlic in a wee bit of olive oil. In the microwave went a peeled chopped sweet potato-cooked al dente. After the veggies were tender I seasoned with thyme, rosemary, oregano, salt and pepper, then I threw in a bunch of spinach until it was wilted and added the sweet potatoes.  After the chicken was cooked, I shredded it and put back in the broth with all the veggie mixture and brought it to heat. Garnished with some avocado and a few red pepper flakes, I have to say it was quite tasty and I think I got 4 meals out of it!

♥

Moore Designs is ready to help you turn your house into a lovely home.

E-design services available too!

Foodie Friday

Summer Tiramisu with Strawberries = YUM!

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It's been a bit crazy around here at MD, I think I forgot how to blog!  

I'm up to my eyeballs repurposing some furniture with paint and upholstery for a client and loving every moment of textile overload!

Today I have been in my office trying to unbury my desk and get the dreaded paperwork in order and I am dreaming of something decadent and yummy.  This tiramisu looks just perfect.  I dare not make it because the MR is on business and I would probably keep 'straightening the edges' until it was all gone.  Best to make it and share with peeps!

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Bring some pretty flowers in to brighten your weekend!

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Do you need help designing, redecorating or updating spaces in your home?

How about a 'paint-lift'? Let me know, ok?

Foodie Friday

One of my girlfriend's shared this recipe with me last week and I'm on my second batch already.  It is so good.

Cumin Lime Black Bean Quinoa Salad

I made some revisions because when I first made it I didn't have carrots or green onions in the house.  I used red and yellow bell peppers, diced, and lots of black pepper and a few red pepper flakes.  For the dressing I omitted the garlic and cumin because I just wasn't feeling it that day and used agave syrup.  When the MR cooks he puts cumin and garlic in everything and I just wanted a break.  I did add grilled chicken and a bit more lime juice.  Perfect meal!

For the salad

• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
• 1.5 cups cilantro, finely chopped
• 3 small/medium carrots, julienned (about 1.5 cups)
• 4 green onions, chopped
• fine grain sea salt & black pepper, to taste

For the dressing

• 3 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon pure maple syrup (or other liquid sweetener)
• 1/2 teaspoon fine grain sea salt

Instructions

• 1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
• 2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots, and green onions.
• 3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.

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What's in your garden?

My hydrangeas are doing great this year, they have loved all the rain this summer.  Aren't the colors pretty?  These all came off of the same bush!

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Do you need help designing, redecorating or updating spaces in your home?

How about a 'paint-lift'? We are ready to help you! 

Foodie Friday

Healthy Lettuce Wrap

When the MR is away I get a break from cooking which I like.  I like finding things that are quick and healthy.  This lettuce wrap is yummy and so simple.

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1/2 cup chopped chicken

 3 Tbsp Fuji apples chopped

2 Tbsp red grapes chopped

 2 tsp honey

 2 Tbsp almond butter

 mix and wrap in a Romaine lettuce leaf

What's growing in your garden?

Go cut some and bring 'em in!

(No flowers?  Cut some beautiful green foliage, it brings life to a room too!)

♥

Do you need help designing, redecorating or updating spaces in your home?

We are ready to help you!  How about a 'paint-lift'?

Foodie Friday

Chocolate and fruit, what could be better?  

In my collection of food on Pinterest, I pinned this a while back.

Chocolate Frozen Banana Bites

This would be fun for the kids to do.

1/4 cup natural peanut butter and 1/4 cup chocolate chips melted in microwave about a minute.

I cut the bananas in about 1/2" pieces then rolled in the chocolate.  At first I used my fingers, then went to a spatula.  About half-way through I re-melted the chocolate as it starts to get thick pretty quick. Sprinkle coconut on top, chopped peanuts would be good too!

The recipe says to freeze about an hour before enjoying, but I couldn't wait. 

I did a taste test after about 20 minutes!  

Bet 'cha can't eat just one!

Enjoy - Happy Weekend!

Original recipe found here.

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Do you need help designing, redecorating or updating spaces in your home?

We are ready to help you!  How about a 'paint-lift'?

Foodie Friday

Been traveling a bit and need to get back in the swing of things in blog-land. My son, DIL and baby were here, so Grammie has been one happy girl!

I loved watching the Food Network's 'food truck' competition and seeing just what all those vendors came up with.  The craze is all over America.  I know one stop here in Atlanta but haven't checked it out yet.

Here is a Gyro that you can do at home!

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Click on 'source' above and get some great tips of making your own food truck yummies at home.

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Goat Cheese Veggie Lasagne

A new twist on a classic dish! 

 Anything with goat cheese for me has to be good.

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Part of cooking is creating a beautiful table, whether it's for two or for a crowd.

Of course there are flowers and varying heights in your display.

What's on your table this weekend?

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One of the easiest and most refreshing ways to update your space is by changing the wall color.  How long has it been for you? 5 or 10 years? 

Call Moore Designs and let us help you.

Don't let distance be a barrier, we can design for you via the web!

Foodie Friday-Memorial Day

A Day To Remember...

...OUR VETERANS.

Read this story.

As you begin to prepare for the holiday weekend and bar-b-ques and friends, take a moment to reflect on WHY we have a 'day off'.  The freedoms we enjoy are fought primarily by young men and women who have given their lives to put themselves in harm's way, many giving the ULTIMATE sacrifice.  Take time and pray for these brave warriors and the families they leave behind.  It is hot (and I complain about Atlanta - shame on me) and sandy, dirtier than we know with none of the conveniences we take for granted each day.

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After thoughts and reflections of those who serve and you are enjoying your friends, a layered salad is great for a get-together.

Brownie kabobs - YUM!

Sunflowers would be a great addition to a party table.  They remind me of "America" right along with apple pie!

Have a safe weekend.

♥

One of the easiest and most refreshing ways to update your space is by changing the wall color.  How long has it been for you? 5 or 10 years? 

Call Moore Designs and let us help you.

Don't let distance be a barrier, we can design for you via the web!

Foodie Friday

Mushroom Risotto

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Can you believe it's Friday already? 

 I've been up to my ears in paint, working on a chest for my office, more on that to come later.  I find that when I get focused on something that's all I can do, so posting isn't top priority.

I LOVE risotto. 

Have you ever made it?  It really is simple - a bit time intensive - but while sipping a glass of wine while stirring, it is ready in no time.  It can be a stand alone meal or along side your favorite protein!  Enjoy!

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How are your flowers blooming?  

We're not there yet but cannot wait!

♥

Do you need help updating or creating new spaces in your home?  Call MD, we'll pull it together for you. Don't let distance be a barrier, we can design for you via the web!

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Foodie Friday

This looks so good and is of the healthy fare..my fave!

Lentil-Barley Burgers with Fiery Fruit Salad

Recipe from Cooking Light

Last night I went to a 'Girls' Night Out' and made a 

pesto cheesecake, definitely not of healthy fare but yummy all the same.

I meant to take a pix, find the recipe here and make it next time you go somewhere, it's always a hit!

It's feeling like a Sitka (AK) day around here; drizzly, windy, overcast and very chilly.  I'm trying not to say I wish it was warmer, because I know what is around the corner and then I'll be complaining that I'm tired of sweating!

Happy weekend wherever you are!

♥

Do you need help updating or creating new spaces in your home?  Call MD, we'll pull it together for you! Don't let distance be a barrier, we can design for you via the web. 

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Foodie Friday

OH * MY* GOSH*

is all I can say about these Cinnamon Roll Pulls.

My own *One-Room Challenge* got pushed off the radar this past week after spending 3 days over in Birmingham, AL helping my son move, clean and do some decorating. And then hostessing a small get-together for one of my dear friends moving away. A girl just cannot be in all places at all times!

 Oh but I digress...back to the decadent pulls which I made for the little party.

1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.

My version!  Yum!

I'm telling you, these are my new fave cinnamon gooey goodness and will certainly be brought out for special occasions, otherwise, I will have to ride more miles and work harder at the Gin Miller Fitness Studio.

The weekend is looking gorgeous here in the south, I hope signs of spring are coming your way too!

♥

Please allow Moore Designs to help you create the home of your dreams.  Don't let distance be a barrier, MD can design for you via the web. 

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