the three C’s…

So I bought this jar of Coconut Oil ages ago on whim after hearing a few people singing its praises, whether it’s in baked goods or being slathered on your body as a moisterizer, people seem to love this stuff. So I thought I’d finally give it a try after a few months of gathering dust in the pantry.

Chocolate Coconut Cookies

1 1/2 c all purpose flour

1/2 c coconut oil

1/2 c almond meal

1/2 c unsweetened coconut

1 1/4 c light brown sugar

2 eggs

1 tsp vanilla

1 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 c chopped dark chocolate (or chips will do)

Preheat oven 400F

In a bowl of a mixer add coconut oil, eggs, sugar and vanilla, mix until well combined. In a separate bowl mix together the flour, unsweetened coconut, almond meal, baking soda, baking powder and salt.  Add to mixer and stir to combine, lastly add the chopped chocolate and mix well.

On an un-greased cookie sheet roll roughly 2 tbsp loose balls spacing 2 inches apart. Bake 7-9 mins until brown around edges and bottom. Transfer to wire wrack to cool. EAT!

 

counting down…

fava bean salad…

I’m a big fan of the fava bean… ever since Hannibal Lector uttered the chilling words “fava beans and a fine Chianti” this year I am growing them, so I cannot wait to have them now grilled straight from the garden. This salad is inspired from a restaurant in the lower eastside I ate at recently, so good, I rustled up some favas and made this version the next night.

Fava Bean Salad

3 lbs fava beans (shelled, blanched and skins removed)

1/2 medium red onion finely diced (2 shallots finely diced)

1 pint cherry tomatoes halved, or quartered if large

6 sprigs of mint, stemmed and shredded

zest and juice of 1 lemon

1/4 cup olive oil

2 tbsp sherry vinegar

1/4 cup shaved parmesan

If you don’t know the drill for shelling fava beans here’s a helpful link.

Toss together the fava beans, red onion (or shallot) cherry tomatoes and mint. Whisk together the lemon juice, zest, sherry vinegar and oil. Add to salad, combine, add parmesan and pinch salt and pepper. Serve with crusty bread.

obsessing over…

I really really really really want a couple of rugs for the apartment… this however is not an easy decision.  I have however obsessively online stalked some different sources and have narrowed it down. I thought putting them all together here would help me make a decision.

Basically I want one rug around 5 x 8 for the bedroom… which currently looks like this…

pretty much white/black/grey palette… white lacquered bed, white bubble lamps… currently in need of 2 side tables, smaller 3 drawer chest, comfy lounge chair and a rug.. I’ve always been obsessed with the Beni Quarain rugs but they cost both an arm and a leg.. however West Elm with its new style direction is sourcing gorgeous housewares from small artisans. AND affordable too!

LOVE! Priced between $1299.00- $1.99 depending on size… a bit on the expensive side, but sigh, love them…

I also found these gems on ebay…

1. Southwest American Kilim Rug    2.  Handmade Wool Kilim Rug by Edward Green

1. Antique Chief Design Kilim  2. Swedish Scandinavian Wool Kilim

1. Vintage Handmade Wool Kilim  2. WestElm Chevron Knot Rug, in Ivory.. And a few more with the Living Room in mind…

1. West Elm Melange Rug in Ink  2.  West Elm Aydin Wool Rug, also in Blue and Red.

1. West Elm Fair Isle Wood Rug  2. Benoni Wool Rug in Natural. AND this is just scratching the surface… not an easy decision to make!

a kitchen must have…

I discovered this website recently… beeswrap.com

Personally I think its genius.  I constantly wrap leftovers, bread, cheese, whatnot etc with a household of just two we generally have half finished items laying around usually jammed in old tuperware or ziplock baggies. But this will definitely chic up the fridge, the kitchen and the lefterovers!

new pillow line…

So I have been tweaking my new pillow line, available here, and at Cafiero Select Home, in the East Village, Manhattan.  I’m kinda loving the vintage Saltillo front and solid linen back… color combinations I have made recently…

some of the color backings are, hot pink, coral, mustard, grey, persimmon, light brown, green and burgundy… pillow making madness continues.

smack my mac

I am a sucker for a good hearty mac n cheese… I found a recipe online called “fanny farmer mac n cheese” with a couple of tweaks it was good to go!

Baked Mac n Cheese (adapted from here.. it is easily doubled)

1/2 box elbow macaroni

1 c milk + 1 c cream combined

5 tbsp butter

4 tbsp flour

3 shallots finely chopped

1 tsp dry mustard powder, 1/2 tsp cayenne pepper, 1/4 tsp ground nutmeg, pinch salt and pepper

2 cups grated cheese (I like a good sharp cheddar or combination of cheddar/swiss/parmesan)

1/2 c grated parmesan

Preheat oven to 400F.  Cook and drain macaroni accordingly to directions… do not overcook and slightly aldente is perfect.

In a large saucepan, saute shallots in 1 tbsp butter until lightly golden.  Remove and set aside.  Add remaining butter, melt then add flour, cook one minute. Add milk and cream gradually,  whisking constantly. Bring to a boil, cook 2 mins, add spices and shallots, reduce heat and simmer 10 mins. Add cheese handfuls at a time, stirring constantly until all the cheese has melted.  Add cooked macaroni and toss to coat.  Pour into buttered baking dish.  Sprinkle with parmesan and bake about 2o mins until hot and bubbly. Delish.

sorry about the poor picture quality, I was at this stage too busy cramming it into my mouth! Along side though is Mr Weiss fantastic German Potato Salad…. a very good accompliment.

German Potato Salad

2 pounds red skinned potatoes, scrubbed clean, halved

good quality olive oil

3 cloves chopped garlic

1/2 bunch parsley chopped parsley

In a large saucepan, cook the potatoes in a heavily salted water.. until tender. Drain and immediately cut into small pieces. Whilst still hot pour over olive oil to coat, add garlic, generous pinch salt & pepper.  Let cool. (its important to do the first part of this recipe while the potatoes are HOT to blend in the olive oil and garlic).  When cool, add parlsey, adjust seasonings and serve.

Not sure why we call it “German” Potato salad, but it sure is good.

cinder block planters…

I usually find that the best garden ideas originate where the climate is a little on the kinder gentler side than where I live…  ah the grass is always greener eh?  I do love a dessert type climate, succulents, cacti and the like… but up here in the North East, our weather is extremely unfriendly to these kinds of flora.  I think that this cinder block planter idea, originally found here, is a great idea, and succulents aside maybe I could adapt it for around the wee house.

thoughts?

pillow fight, anyone?

I have been toying around with starting a sewing project for awhile now… ever since i finished my two knitting projects…

you’re sensing a theme right?

But how many blankets does one gal need? I’ve always wanted to get back into sewing.. which… cough cough I remember from my childhood waaaay back when.  Hannukah Santa (ie Mr Weiss) bought me a sewing machine for Xmas and that was it.  I was off and running… again squares being the thing I seem to be drawn to. I am know ready to launch the Catskill Kiwi Pillow Company!

Check it out..

These are all made using sourced vintage and new Mexican Saltillo and Serape blankets. Each blanket only yields a limited quantity of 2-3 per peice, so they are completely unique and sometimes one of a kind. Soft, colorful with lots of different patterns and textures to choose from. All filled with 100% new feather inserts with zipper enclosure.

Currently sold on my etsy store…. And if you are in the NYC area, at Cafiero Select in the East Village.

veggie BALLS!

Always on the lookout for good vegetarian recipes I first spied this on The Huff Post as part of their best recipes series.  Since we are only a household of 2, I immediately chopped the recipe in half… but if you are feeding an army or at least more than 2… you can easily double it.

Veggie Balls (makes about 20, adapted from here)

1 cup green lentils (rinsed and picked over)

1 medium onion diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

4 oz button mushrooms, chopped

2 eggs, beaten

1/4 c olive oil

1 1/2 tbsp tomato paste

1/2 c grated parmesan

1/4 c breadcrumbs

1/4 chopped parsley

1 tbsp fresh thyme, salt and pepper

1/4 c walnuts, chopped

In a medium sized pot cover lentils generously with water, bring to a boil and simmer 25 mins… until lentils are soft but not mush.. drain and cool.  Heat oil and saute onions, garlic, carrots, celery, thyme pinch salt and pepper, until vegetables are tender and starting to brown.  Add the tomato paste, combine, cook 1 minute then add the mushrooms and cook until all the liquid has absorbed, about another 10 mins.  Transfer mixture to a bowl and cool, then add lentils, mix to combine.  Add eggs, breadcrumbs, parsley, parmesan and walnuts, mix well by hand, then refrigerate 30 mins.

Preheat oven to 400F

Using oiled hands, shape mixture into 1 – 1/2 inch balls (this should make about 20… golf ball sized) place on oiled baking sheet and roast 30 mins, until firm and cooked through… We ate ours drizzled with chimmichurri sauce.. recipe here.  These would also make great veggie burgers… I am going to try this recipe again, shape the balls into patties, pre cook and then try them on the grill.