Author Archives: kaprise

Sunday Seven

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Back! I’ve been busy doing random little things and getting my life together. Because I only work part time, my schedule has been off balance for the last couple weeks… add to that the sudden realization that I actually have a half marathon to run in 3 weeks! I’ve been getting my ass in gear.

Yesterday I went running. I started off nice and easy, bopping my first 3 miles in just shy of 30 minutes, but as I rounded into the second 3 miles there was an older couple running ahead of me. From the looks of their easy lope, they were both experienced runners… so naturally I set the goal to catch up and stay ahead of them. I managed to stay ahead of the gentleman until the last 500 meters when he just pulled ahead and demolished me. I loved every minute of my last 3 miles because I felt that competitive fire again… and let me tell you, that guy? Kept me on my toes! We had a good natured talk afterwards, like only runners can. I always find it wonderful to talk to other runners because there is something about our heads that work the same way. Anyway, what started as a good run, ended up being totally amazing because of that couple that I “raced” with. I rounded my second 3 miles in just under 26 minutes, a decent enough pace to wake up a little sore.

This past week, I’ve also thrown out about a dozen eggs trying to make popovers. I’m still not friends with the recipes, but I’ll update you once I’ve stopped wrangling with the proportions.

And as always, here are some pictures!! If you follow me on twitter or instagram, some of these photos might be repeats, but I’ll try my best to show you guys, in pictures, the things I’ve appreciated the last few weeks that I’ve missed posting here.

Love;

H

Carrots, arranged neatly for roasting

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Ripping up old carpet and pulling up old nails… SO satisfying!IMG_1537

Cold steak salad with mint and goat cheese
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Brights for running. Ready for spring!IMG_1552

Boo, after a quick run outside.IMG_1559

Kale, broccoli rabe and cheese omelet!IMG_1568

Topnot Boo… She’s trying out a new look for springIMG_1573

Boo, in her new and very girly dog bedIMG_1638

Late night snack… avocado and Dubliner cheese (a new favorite)IMG_1643

Bourbon cherry and hazelnut cake (more like brownies)IMG_1644

Attempted popovers… tasty but lacking in the “POP!” Might need to purchase a popover pan IMG_1647

Paleo wraps (recipe coming soon)IMG_1653 IMG_1673

Boo, begging to be let on the couchSONY DSC

OooF

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Sorry about the lack of updates and recipes. I do have some amazing things to share, but I’ve had an exhausting week. I’ll be back in a couple days after a deep slumber and a couple fistfuls of chocolate.

 

xoxo

 

Spiced Pea Stew

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I don’t really like the idea of pea soup. I find it is always a bit too creamy or sweet or weird. Anyway, it was raining yesterday and I felt like soup. I was going to make chicken-something-something soup with some leftover chicken I had in the freezer, but then I found two bags of sad little peas and immediately changed my mind.

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This soup isn’t pretty… but it sure beats the hell out of those weird pea soup recipes you see. It’s chunky, spicy and just delicious.

Spice Pea Stew (Kaprise Kitchen Original)

  • 3 cups of frozen peas, rinsed under cold water
  • 1 medium onion, diced
  • 1 cup of chopped beet greens (you can use spinach, kale, or any other green you would like)
  • 3 stalks of celery, diced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of spicy pepper flakes
  • 3 tablespoons of butter (or olive oil)
  • 1 teaspoon of salt
  • 1 teaspoon of cracked black pepper
  1. In a heavy bottomed pan, melt butter over medium heat
  2. Saute onions until soft and translucent
  3. Add beet greens and continue to saute over medium heat until soft
  4. Add in celery and peas
  5. Smoosh (hehe… smush? squish?) the peas with the back of a ladle. I squish about 1/2 so that there is texture to my stew (Alternatively, you could blend 1/2 of the mixture with an immersion blender or other device for a smoother texture).
  6. Add all of the spices (you may want to add in increments so that you can adjust accordingly). Taste, and adjust the seasonings as needed.
  7. Just cover the vegetables in filtered water, cover and bring to a boil
  8. Lower the temperature and simmer for 20 minutes
  9. Serve and enjoy!

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For the Love of Running

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I’m not sure what is going on with my mobile app, but my Sunday Seven isn’t posted (grrrr). I’ll post it shortly, but I did want to share a quick little article with you guys before I get back to my day.

My cousin lives in D.C. and recently posted a video of a “crazy” man, hopping up and down and running in spiraling circles through her neighborhood. I’ll be honest, when I saw the video I smiled. Man looks happy!!!!

Someone else commented that this was in fact a gentleman who was famous for his running in D.C. I read the article, and smiled some more. Apparently, the man is Cedric Givens, and he has been running for decades. I’ll leave you with the article link below and one final thought… We should all live happily, without fear, and smiling the entire time.

xoxo- H

 

http://www.washingtonpost.com/blogs/liveblog/wp/2013/03/08/magazine-running-in-reverse-cedric-givens-has-befuddled-onlookers-for-decades/

Hot Pink Vegetable Summer Rolls

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This past weekend, I went to a sushi place with a friend where you fill out one of those little paper sheets… I bubbled the wrong one and I didn’t get to eat what I wanted! Which concerns me because I really wanted a cucumber roll and because I just finished a bubble-in bar exam…

Regardless, I had vegetable rolls on the brain so I whipped these up. I had a stroke of genius when I saw the bright red poaching liquid, and steeped my rice paper in the colored water to get these beautiful hot pink wrapped summer rolls. I experimented by brushing them wrappers with the poaching liquid instead of steeping them. The difference is the intensity of the color of the wrapper. If you prefer the darker wrapper, steep the wrappers.

I imagine that making these in all sorts of different colors for a themed party would be fun, or perhaps if you have children making these brightly colored rolls together might encourage them to consume more vegetables.

Party, children, or not… these are delicious and packed with fresh vegetables to get you ramped up for the spring!

Hot Pink Vegetable Summer Rolls (Kaprise Kitchen)

  • 1 pound of beets
  • 7 carrots
  • 4 kirby cucumbers
  • 1 bunch of cilantro
  • 1 bunch of mint
  • 1/2 pound of mung bean sprouts
  • rice paper wrappers
  1. Wash, peel, and quarter the beets. In a saucepan, cover the beets with water and boil with a pinch of salt for 30 minutes, or until tender.
  2. While your beets boil, wash all of your vegetables and let them drain on a paper towel covered baking sheet (or clean dish towel, if you are more environmentally friendly than I).
  3. Cut the cucumber and carrots into batonnets
  4. Once the beets have been boiled and cooled a bit, also cut those into batonnets, reserving the boiling liquid.
  5. In a large bowl, pour the warm beet liquid (or simply warm water for non-colored summer rolls). Make sure your water isn’t too hot or the wrappers will get too soft and rip.
  6. Gently dip the wrappers into the water, making sure to coat both sides with the water. The wrapper should absorb some water, but still be firm. The wrapper will continue to absorb water as you work, and soften. Remember, you can always dab a little more water if your wrapper is too sticky or too firm.
  7. Place the wrapper on a cutting board (or smooth surface), add filling, roll… and enjoy!!

 

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Sunday Seven

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I’m back, I’m back. My Sunday Seven was delayed due to some really weird circumstances. Quick trip to DC, NY, two car repair shops, and 4 hours in miserable traffic, and I’m back. I promise! I tried posting from my car while sitting in dead traffic…. but my phone was uncooperative.

So… my last week’s Sunday Seven…

ONE: Funny advertising for salads.

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TWO: Awesome loaner while getting my car fixed
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THREE: Finding those little adorable Essie nail stickers, finally!IMG_1431

FOUR: This amazing sandwich… crabcake and shrimp salad club sandwich!
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FIVE: This dealership where everyone was super super nice to me.IMG_1437

SIX: Funny little book.IMG_1438

SEVEN: TexMex night with the bestie. So good!IMG_1464

Sunday Seven

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One: Sparkly nail polish and a dainty headband I made
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Two: This giant pom pom I made out of this cute ribbon yarn
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Three: Fun colored saltsSONY DSC

Four: This chocolate. Dark. Salt. Caramel. SONY DSC

Five: This keyboard I found in my sister’s stuff (uhh thanks for lending it to me!!) that gives me a little less wrist fatigue while I study.
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Six: Bowls of little oranges to brighten up the kitchen and for yummy snacksSONY DSC

Seven: My dog, when she’s pooped after running around outside!SONY DSC

Baked Ginger Carrot Quinoa

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Baked Ginger Carrot Quinoa (Imagined up while driving)

  • 1 cup of uncooked quinoa
  • 8 carrots shredded (should equal 2 1/2 cups)
  • 1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
  • 1 tablespoon of fresh ginger, chopped finely
  • 1 tablespoon of grainy mustard
  • 1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4 eggs, whiskey
  • 3 tablespoons of olive oil

Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!

  1. Thoroughly wash quinoa in a mesh sieve
  2. Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
  3. In a large bowl, combine the shredded carrot and brussel sprouts
  4. Add the quinoa and stir until well combined.
  5. Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
  6. Mix in whisked eggs until well combined.
  7. Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
  8. Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
  9. Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
  10. Enjoy with salad!!!

I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.

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