Fresh Strawberry Mini Muffins {Recipe}

Back in June, D and I went strawberry picking.  This is the 4th year we have picked at this farm and we now make it a priority to get there and pick a bunch of berries every Spring.  This year's haul was almost 20 lbs.  We would have picked more but our backs and knees just couldn't take it.  Next year we are bringing 2 gallon buckets to sit on like we saw some others doing.

If you follow us on Instagram, you may have seen this photo of the fields that we were picking at.  

 In addition to freezing a bunch for smoothies, I was perusing Pinterest to see what possible tasty treats we may need to make.  So many possibilities but in the end, I decided that these mini muffins were one of the delicious treats treats we needed to make.  Plus, doesn't everything taste better when it is mini? 

Fresh Strawberry Mini Muffins

Modified from Flavor Mosaic

Ingredients
    1 egg
    1 cup white sugar
    1/3 cup applesauce
    1/3 cup  skim milk
    1/2 teaspoon vanilla
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    3/4 cup fresh strawberries, chopped into small pieces
    2 tablespoons all-purpose flour

Direction
    Preheat oven to 350 degrees F.
    Spray muffin tins with baking spray.
    In a large mixing bowl, add the egg and sugar and mix on low until combined.
    Add in vegetable oil, milk, vanilla, continue mixing on low.
    Mix 1-1/2 cups flour, salt and baking powder in a bowl.
    Slowly add to liquid mixture until combined.
    In a small bowl, toss strawberries with 2 tablespoons of flour to coat.
    Manually fold in Strawberries into the batter.
    Fill mini muffin cups about 1/2 full.
    Bake for 12-15 minutes or until done.

These were delicious and the perfect accompaniment to our morning cup of coffee.

Menu Plan for the Week of 8/10

 

Time for this week's menu plan.  We have been slacking on this over the summer but A is with us this week so we definitely have to make a plan since we are pretty busy with activities and family coming over. 

Sunday:  This one is A's pick so we are having Surf and Turf - steak and crab legs, baked potato, cole slaw, corn on the cob with al fresco dining on the deck. 
   
Monday:  Parmesan Sage Pork Chops, salad, new potatoes

Tuesday:  Forage in the Fridge (D and A will be out of town) so this pretty much means I will eating microwave popcorn, Diet Coke and string cheese for dinner.  :)

Wednesday:  Salsa Verde Chicken Enchiladas, salad, Spanish rice

Thursday:  Ground turkey Stuffed shells (modified from this recipe), salad

Friday:  Forage in the Fridge (aka leftover night)

Saturday:  Burgers and brats.  D has a great cheese stuffed burger recipe.

I am also planning on making some blueberry coffee cake and maybe some blueberry ice cream since we went blueberry picking yesterday. 

Fall Dreaming

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I can't believe it is already August and Fall is almost here. This means it is time to put together my wish list of items I would love to add to my wardrobe, home and life. 

There is something about Fall that calls for a bulky Irish sweater. They keep you so warm and toasty.  I am thinking this 3/4 length coat with hoodie would be a great addition to my wardrobe. I think this would be perfect for a football game or a hayride.

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I love these boots. The buckle details are too cool! Added bonus that they come in wide calf. (I have wide calves so it can be a giant pain to find boots.)

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I am into chunky necklaces like these that I found on Etsy. They fill in a neckline so nicely.

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I adore wide leg pants and lam loving this pair from Nordstrom. Though I don't think I could walk with such high heels. 

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I know chevron is almost over but I think this teeny chevron pattern on this rug from Rugs USA is subtle and not so in your face. It would be perfect for the dining room. I think it would hide any spots quite nicely.

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This is the one I want for the living room since diamonds are the new chevron, right?  My only fear is that the design might be to busy and make one dizzy.

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I so want the Cute-as-a-Button chair from World Market. I love how the buttons are subtle pops of color.  Two of these flanking a small table would be perfect for reading.

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 I can't forget the mutts.  I am thinking they need new collars.  Maybe matching collars preppy collars?

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And finally, for D.  He is dreaming of getting a smoker.  I could get behind this purchase.  Smoked beef brisket or pork shoulder?  Yum!

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Do you have anything interesting on your Fall wish list?  Or am I the only one dreaming of cooler temps right now?

Indian Roasted Carrot and Celery Root Soup {Recipe}

I am participating in a Fitness Challenge through D's work.  In addition to the fitness challenge part, there are nutrition challenges too.  This week's was to try a new fruit or vegetable every day. This was a bit difficult since we eat lots of fruits and veggies and our CSA share the last three years has exposed us to a variety of new vegetables.  So I headed to the grocery to see what I could find.  There were only a few items that would work, one of them was Celery Root. 

Source:  BubbleWS

Now these things are quite unattractive but turns out that underneath a knobby exterior is delicious, earthy tasting goodness.  But how best to eat the celery root?  I decided to roast it since roasting usually brings out such delicious flavor.  But what else?  I hit the fridge and found some carrots.  I was thinking of a delicious carrot ginger soup D and I had years ago.  But I wanted something with a kick so decided to go Indian. Tandoori and Sweet Curry - Yum!  Preparation is so easy. Roast, boil, blitz, enjoy!

I have been eating a serving as a starter for lunch or dinner (all the fiber helps to fill me up) but double the amount to a cup, add a salad with some shredded chicken on top and you have a low cal, low fat, filling meal.

I hope you enjoy this soup as much as I do.  If you want to kick up the spice, add more Tandoori or Sweet Curry.

Ingredients

• 1 large celery root, peeled and chopped
• 2 lb carrots peeled and chopped
• 1 T olive oil
• 4 cups chicken stock sub veg stock to make vegetarian)
• 1/2 teaspoon salt
• 1/2 teaspoon  pepper
• 1 teaspoon Tandoori seasoning
• 1 teaspoon  Sunny Paris seasoning, Penzeys
• 1/2 teaspoon  Sweet Curry powder
• 1/2 teaspoon ground ginger

Directions

• Preheat oven to 350 degrees
• In a large bowl, toss celery root and carrots with the olive oil
• Place on cookie sheet
• Roast for 60 minutes or until soft
• Once carrots and celery root are roasted, place in a large pot with stock
• Bring to boil
• Reduce heat
• Puree with stick blender (or in a food processor)
• Add spices and seasonings
• Let simmer for 10-15 minutes to let flavors meld

Nutritional Info
Serving size: 1/2 cup

• Calories: 58
• Carbs: 8
• Fat: 2
• Protein: 2
• Sodium: 284
• Fiber:  4

Sneak Peeks: Clues into Some Upcoming Reveals

Since there has been a lot going on over the last year or so, we have a few projects to reveal over the coming months.

Of course, in prime K & D style, we have some details to finish on some of them (isn't that always the way?) but I can give you some clues and sneak peaks to wet your appetite.

Not used in a bathroom.

Source: Houzz

As time consuming as you would imagine.

Source: Cutting Edge Stencils

Used on several projects, inside and out.

Source:  Wille Logging

Yes, this one is for canning. Couldn't think of anything else you would use it for. :)

Source: Amazon

Not used to line a sidewalk.

Source: Dollar Tree

Not for drying off.

Source: Sam's Club

Hopefully these random images have you intrigued.  I tried to come up with the most random assortment of photos I could. And, don't worry, none of these are from the same project.  So no pressure canning by solar light. :)

Willow & Cricket Wednesday

Watching their favorite show, "Critters in the Yard"

I'm Getting Back into the Blogging Saddle

After a very very long hiatus to get some balance back into my life, I am back to blogging.  I was spending so much time on the computer that other parts of my life were suffering and I needed to get some things back on track.  All is good and Claiming Our Space is back in business.

We have been busy in the K & D household.  Lots of projects to reveal and crafts to show you.  But first, we have a new family member.  No it isn't a baby.  It is a second dog.  Meet Cricket.  He is a "foster fail" and we couldn't be happier.

Last summer, we decided that we would foster for the same rescue, Refurbished Pets of Southern Michigan, that our sweet Willow came from.  Alfalfa was our first foster (you will meet him in a couple of weeks, I am sure) and we while we were sad to see him go, he was never meant to be ours. 

Cricket was another story.  From the first day we had him, he just fit with our little family.  Someone inquired about adopting him after we had him for about 6 weeks and we panicked that he wouldn't be in our lives forever, so we decided to make him a permanent member of the family. 

Willow likes him (some days more than others).

He loves D, especially when they get to snuggle in the ugly blue recliner.

And he is laying under my desk right now with his head on my foot. 

So from now on Wednesday will be Willow & Cricket Wednesday. :)

Haven't yet worked out my posting schedule but I can tell you that we will be focusing on the house, the garden, food, exercise and nutrition and of course, the dogs.  D and I are on a weight loss journey to get back in shape for 2014.  Doing well so far but still have a ways to go. 

So stay tuned...