Tuesday, July 31, 2012
Fingers and Toes
Here a few pictures form my most recent photoshoot with a new born. I would love comments and criitques!
Saturday, July 14, 2012
Sunsets and Man Made Wind
We had the pleasure of attending a dear friends graduation party a few weeks ago and though it was extremely hot, there was a lovely sunset and I was able to capture a few shoots. Because it was so hot that day our hosts brought out a giant fan so we'd be nice and cool. The second photo is a product of that man made wind.
Rabbit Food
Here is an absolutely Delicious recipe I found on the "How Sweet it is" website. These are delectable Sweet Potato Quinoa Cakes. I made them for dinner and my normally "anything that looks good for you and might be rabbit food" resistant family liked and requested them again!! Hope you enjoy!
Sweet Potato Quinoa Cakes
[adapted from Heidi Swanson]
makes 4 cakes, is super easily multiplied
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa (let it cool before using!)
1/4 cup whole wheat bread crumbs
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is just soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and let it cool for about 20-30 minutes (you can skip this if you don't have the time). Then add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side (I cooked them longer, about 6-8 minutes on each side), or until golden to dark brown.
Sweet Potato Quinoa Cakes
[adapted from Heidi Swanson]
makes 4 cakes, is super easily multiplied
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa (let it cool before using!)
1/4 cup whole wheat bread crumbs
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is just soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and let it cool for about 20-30 minutes (you can skip this if you don't have the time). Then add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side (I cooked them longer, about 6-8 minutes on each side), or until golden to dark brown.
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