The Pita Pit

What a beautiful day it was today! Perfect for eating on the patio of an in-walking-distance restaurant...so that is exactly what we did. Since both Chris and I spend all of our day on the LSU campus, we frequently treat ourselves to lunch at one of the many close-by venues. I wanted to try something new so we visited The Pita Pit.

We stopped by during peak lunch hours so there was a bit of a line but nothing their staff couldn't handle. If you have eaten at Subway, you know the ordering drill. They have a menu of different types of pitas (both meat and veggie). Once you decide, you pick your pita (white or wheat) and your toppings, which range from lettuce, tomatoes, onions, olives, pickles, etc.

I chose their Hummus Pita with lettuce, tomatoes, onions, cucumbers and feta. It was nothing that knocked my socks off but paired with chips and a drink, it was a satisfying, healthy and easy lunch.

Yum!

My only thing was that it was a bit pricey (a little under $20 for two of us) but as a treat, worth it! They had several vegetarian options including falafel and babaganoush, so we will be visiting again.  I like knowing I'm not stuck to only one option!

One. Tasty. Dinner.

I have never been the biggest Valentine's Day fan. It's not that I'm bitter with bad experience... I just never really got into the whole flowers, expensive dinner out, ooey gooey love fest. Which, I admit, is weird because I'm a girl that loves being doted on. Instead, our tradition is to have a crazy amazing, treat-of-a-dinner at home. (Well, expect for the year we ordered the heart shaped pizza from Papa Johns!)

Anyway...This year ranks as one of the best...imagine this: Zucchini Cakes, Cheesy Couscous, Steamed Asparagus...all drenched in a sinful hollandaise sauce. Are you ready for this?

Let's start with the star of the show...the zucchini cakes. If you are a fan of traditional crab cakes, this is a recipe for you. It tastes so close to crab cakes without the crab, you are going to love it! I was floored by just how tasty these were!

Connie's Zucchini 'Crab' Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties.

Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot.

Fry patties in oil until golden brown on both sides.

Now...moving on to the couscous.

I love couscous anyway but this recipe really brings it to a new level!

 

Company Couscous

 
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly.

Stir in tomatoes, basil, cooked couscous, salt and pepper.

Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.  Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Now...the sinful, sinful treat...hollandaise sauce!

 

Blender Hollandaise Sauce

3 egg yolks

1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco)
1/2 cup butter

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream.

It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


All of this will some traditionally steamed asparagus...

and you are looking at one tasty dinner!

Who wouldn't fall in love while eating this? Surprisingly, the couscous and zucchini cakes even passed the "leftovers" test! We had some for lunch the next day and it was still tasty! Got to love meals that can do that!

Bathroom Inspiration

Remodeling the bathroom is super exciting! The contractors were hard at work when we left this morning. Today they are just tearing up the bathroom but I'll still post progress pictures, don't worry!

The only thing I'm really worried about is our poor animals. The puppy is gated in one room, Lola is under the bed in another room and Mr. Kitty is locked in the other bathroom...poor things!

Anyway...Chris is dying for a blue room and since he has let me paint every other room in our home a shade of green...this one goes to him! We are going with a color scheme of ocean blue, dark brown, bright white with brushed silver accents. I love how crisp and clean these colors look together...which will be perfect for our small hall bathroom!

I've put together this inspiration board to help us and the professionals design our dream bath!

Real simple!

What do you think?

Bathroom and Kitchen BEFORE

I love DIY home renovations...but I know when a project needs to be left to professionals. We have two projects that we are passing over to the big boys tomorrow and I can't wait to share the progress with you because both these projects are HUGE for our home and lifestyles!

First, our hall bath doesn't look like it's been updated since the house was built...a LONG time ago! I'm sure that isn't completely true, but it sure does feel like it. Chris has been suffering through this itty bitty bathroom for the past year and half and it is beyond time for a makeover! I'm really embarrassed to show these pictures but you'll never appreciate the seriousness of this remodel if I don't!

I think the people before us tried to paint the tub so we are left with peeling paint...so gross! I love taking baths but I won't even touch this mess!

Mr. Kitty just had to get in the shot. How much do you hate this floor tile???

This outdated cabinet and hamper just have to go!

We already took the mirror down but you get an idea of how horrbile the tile, sink and lighting is in this itty bitty room!

Yes, this is the only lighting in the room...how aweful!!!

Second, our kitchen has close to no storage with no pantry. We have been making due with this antique armoire but it is completely not functional...hence all the junk on top! So we are turning our coat closet that touches the kitchen into a pantry. I'm so excited about this project because it will allow for more storage and less clutter! Plus, I'm hoping it will motivate us to do more updates in the kitchen! Don't worry...you'll see this fab armoire again in Baby Girl Henry's nursery...well, a version of it!

After seeing these pictures, I'm sure you are on the same page I am...pure excitement that they are starting TOMORROW! Ok, you probably aren't as excited as I am...but I'm going to continue to think you are! =)

Chris' Leek and Noodle Soup

I have been under the weather lately and my super sweet husband made me a fabulous feel-good soup that I HAVE to share! I swear, he can do no wrong in the kitchen! Sick or not, you are going to love this soup!

Leek and Noodle Soup

3 leeks (chopped)
1 package of egg noodles
5 cups of vegetable stock (he used ours from kitchen scraps! Learn to make your own here)
3-4 stalks of celery (chopped, entire stalk, leafy ends and all!)
3-4 carrots (chopped)
2 medium sized onion (chopped)
1 bell pepper (chopped)
2 clove of garlic (minced)
2 tablespoons of Thyme
1 tablespoons Fresh Ginger (minced)
2 Bay leaves
A dash of Cumin, Cayenne and Tony's
Salt to taste

First, chop all your veggies.

Heat a tablespoon of vegetable oil in your soup pot and then add your veggies and herbs to saute.

When everything is nice and translucent, add you vegetable stock.

While everything is cooking up nicely, don't forget your favorite glass of wine!

 (added per Chris' instruction!)

Also, save your scraps to make your next batch of vegetable stock!

Bring all your goodness to a boil and add your package of egg noodles. Reduce heat and let simmer for 30 minutes.

Once cooled, serve with your favorite bread and enjoy!

Vegetarian Shepherd's Pie

Did you know that February is National Pie Month? Over the weekend Chris and I made this wonderful discovery and have been brainstorming about which pies to make this month ever since! Chris is obsessed with pies so this is going to be a good month!

To kick off this journey, I decided to start with a non-traditional twist on Shepherd's Pie. Being half British, I have an appreciation for this traditional meat and potatoes dish. The challenge was making it vegetarian! So I read several recipes and came up with my personal version. This dish mixes mashed potatoes, yummy veggies and a meat-substitute to create a tasty three-leveled treat. Enjoy!

Vegetarian Shepherd's Pie

Potato Level Ingredients:

10 New Potatoes (scrubbed and cubed)
1 tablespoon of unsalted butter
1/2 cup of milk
1-2 stalks of green onions (chopped)
salt, pepper and parsley to taste

Veggie Level Ingredients:

2-3 carrots (chopped)
2-3 stalks of celery (chopped)
1 15 ounce can of corn (drained)
1 15 ounce can of peas (drained)
1 15 ounce can of green beans (drained)
salt, pepper and thyme to taste

"Meat" Level Ingredients:

1 medium sized onion (chopped)
1 green bell pepper (chopped)
1 pound mushrooms (sliced)
1 tablespoon of Worcestershire Sauce
salt and pepper to taste

Other Ingredients:

2 cups of shredded cheddar cheese
1 can of Cream of Mushroom Soup
Vegetable Oil

First, boil your potatoes with a pinch of salt until tender then remove from heat. As that is going, heat a tablespoon of vegetable oil in a skillet to start with your "meat" layer. Toss in your onions, bell pepper and mushrooms.

While those are cooking add a tablespoon of Worcestershire Sauce with a pinch of salt and pepper to the mix. Once everything has sauteed to your desire, remove from heat. This layer will be the bottom layer of your pie, so spread evenly across the bottom of your baking dish and set aside.

Your potatoes are probably nice and cooled by this point so grab a fork or masher to make your mashed potatoes layer. Add your butter and milk to the potatoes and mash away until nice and fluffy. Then add your green onions and your salt, pepper and parsley to taste. Once ready, set aside.

Now, heat another tablespoon of vegetable oil in a skillet to saute your veggie layer. Start with your carrots and celery then add your canned veggies. Make sure they are nice and drained before adding. Season with a little salt, pepper and thyme and then remove from heat once carrots and celery are tender. This is your second layer, so go ahead and spread evenly over your "meat" layer in the baking dish.

Pour and spread the can of Cream of Mushroom evenly over the veggie layer then sprinkle with cheese. I can't get over my love affair with cheese so I used the entire 2 cups.

Lastly, spread your mashed potatoes evenly over the top and bake at 375 degrees for 35-45 minutes.

When the potatoes have browned a bit, take out of oven and let cool before serving. I caught Chris doing just this...

When ready, serve it up and enjoy!

This was the first time I got in the kitchen without a specific recipe to follow. I'm not the best at winging it but I think this went well! Try it out and let me know what you think! Also, let me know what you change...you won't hurt my feelings, I promise!

Kitchen Scraps to Vegetable Stock

I love surprise days off work! The campus closed today due to wacky weather so we stayed home, cleaned the house and I was finally motivated to make vegetable stock.

Although purchasing vegetable stock or broth is one of the easiest things to do, it's also one of the easiest things to make. We have been saving kitchen scraps (mainly onions, celery, carrots) in the freezer for a few weeks now...just waiting for a day like today!

First, I sorted through the scraps. The best are onions, celery, leafy greens, carrots, mushrooms, garlic and leeks. But don't limited yourself...go wild. Skip out on using anything rotten...that is just a bad idea all around. Also, chunk the onion skins. Once sorted, rinse and scrub.

To really get the good stuff out, heat a little oil in your stock pot and let your veggies sweat a bit before adding any water. During this phase, I added a little thyme, parsley, peppercorns and a couple bay leaves.

Next, cover with water and let simmer for an hour. This was my favorite part because the aroma filled my house and made me so stinkin' happy!

Lastly, remove from heat and drain.

Let the liquid cool and then transfer to your container. Since we are planning on freezing until we need stock, I transferred to freezer bags. I used two bags...just to be safe!

And that's it! We now have tasty, homemade vegetable stock waiting for us next time we are craving a yummy winter soup! We took the remaining veggies out to our compost. It feels great knowing we got one more use out of those kitchen scraps before tossing them! Win, Win!