OOTD 4.5.10

OOTD 4.5.10: Easter Pastels on Monday by sweetteainseattle featuring Old Navy

xoxo

Happy Easter!

xoxo

{carrot and zucchini casserole}

Yesterday I remarked "I love casseroles" and my 6 yr old said "I can see that".

Well, my squash casserole I mentioned the other day did not turn out that great... the kids ate it, but I can do better. It was a new (to me) recipe and I changed it too much... I didn't get my casserole fix, so last night I made a tried-and-true recipe from one of my favorite cookbooks St. Louis Days St. Louis Nights, published by the Junior League of St. Louis.

So, here it is. You need:

1 lb of carrots

3-4 zucchini

(you can cut these in different ways to make the casserole prettier - I just used already peeled baby carrots cut in half and sliced the zucchini)

1/2 cup mayonnaise

3 Tbs grated onion

3/4 tsp prepared horseradish

1/2 tsp salt

1/2 tsp pepper

Topping:

1/2 c Italian bread crumbs

1/2 c grated Parmesan cheese

1/2 stick of butter, melted

Cook the vegetables about 5 minutes in salted, boiling water. Drain well, but keep 1/4 c. of the liquid to use in the sauce.

In a bowl, combine the onions, mayonnaise, horseradish, salt & pepper, and 1/4 c of liquid (I forgot this part).

Mix it all together and put in a baking dish.

In another bowl, combine the bread crumbs, cheese, and melted butter.

Spoon over the vegetable mixture. Bake at 375 for 15-20 minutes.

Since tonight is Good Friday and a busy family weekend is ahead, I'll be taking a bit of a blog break for a few days. I hope everyone has a wonderful Easter!

xoxo

OOTD 3.31.10: Liberty Flowers + Gray + Green

Mossimo Cardi (last year), Liberty of London for Target Woven Top (Girls' Dept - Size L), ON Jeans, Tory Burch Reese Flats in Cricket Green

This top really is so nicely made and only $9.99 - I went with a Girls' Large and it is a little tight at the top of the chest and under the arms but I think the XL would be just too flowy and full everywhere else. It does have an elastic panel in the back so it stretches.

Awww... Winston wants a tummy rub!

xoxo

endless.com {30% off} designer sale

kate spade Gianna in "Flame"

kate spade's shoe, endless' pic

endless.com is currently promo'ing select designer styles (152 pairs) 30% off. The sale lasts through April 2nd and includes brands like kate spade, Cynthia Vincent, Stuart Weitzman, and Bally.

The site offers free shipping/free returns and I've always been happy with their packaging and shipping time. Go through ebates to earn 6% cash back too!

xoxo

Liberty of London for Target {two scarves}

I ended up with two scarves from the Liberty/Target collaboration: the Pieced Scarf in Jeffs Leaf Blue and the Pareo in Poppy Blue. With all the great colors in the florals on both of these I think they'll be pretty versatile. I've already worn the pieced scarf two or three times and as soon as the weather brightens up a bit, I'll be wearing the pareo as a scarf too.

Poppy Blue with J Crew yellow, Banana Republic camel , and J Crew bright pink (sorry -- I don't recall the exact color names)

Jeffs Leaf Blue with cardis from J Crew, ATL, and Lands' End

I also really like this with Lands' End's Soft Fern

I hope everyone is having a great start to the week. I'm working on a squash casserole for tonight - so new recipe up soon (if it turns out).

xoxo

{shrimp over coconut rice}

I spotted this in Rachael Ray's April magazine (original recipe here) and decided to make it for dinner last night. It was quick, easy and delish! I could go a little spicier - maybe 2 Tbsp of green curry paste - but this was the perfect level of spice for the kids. I think I will add more lime next time.

So, here's what you need:

long grain rice (1.5 c)

frozen, already cooked shrimp - about 3/4 lb - tails off

a handful or two of fresh green beans - ends off

10 oz frozen peas

1 Tbsp green curry paste

13.5 oz can of coconut milk

1 lime

salt

Bring 2 1/3 c water and 2/3 c coconut milk and salt to a boil, add rice and simmer (covered) until the liquid is absorbed - about 20-25 minutes.

Put the rest of the coconut milk and Tbsp of curry paste in a saute type pan and whisk until combined.

Add the green beans and cook about 3 minutes.

Add the peas and shrimp, squeeze in juice from 1/2 the lime, and cook another 3-4 minutes (I really needed a bigger pan but it worked).

I garnished with some lime wedges - it was really good with a little extra lime juice squeezed on it.

I hope everyone has a great weekend!

xoxo