New can opener

The can opener in our office kitchen broke yesterday. The staff voted and this is what is arriving tomorrow. These are the kind of important decisions we make at our staff meetings...!

Amazon

 

Cool gift and good message

This is why we have two coffee machines in the office!

SycamoreHil by KK designs

Penne with Pesto and Peas

A perfect dish for the picnic basket or a nice dinner that gives you a break from grilling. Enjoy!

Penne with Pesto and Peas

• 7 oz penne pasta
• 3 tbsp pine kernels
• ½ salt
• 2 tbsp basil, finely chopped
• 4 tbsp olive oil
• 1 clove garlic, crushed
• 1 cup peas

Instructions

1. Cook the pasta following the direction on the box
2. To make the pesto; grind the pine kernels and salt in a mortar. Add the basil, oil and garlic. Continue to grind until everything is mixed well. You can also use a mixer.
3. Steam the peas in a vegetable steamer or a wok for about 3-4 minutes
4. Drain the cooked pasta and place in a large, heated serving bowl. Mix in the pesto, top with the peas, and serve immediately.

This Week's Goal

When we started thinking about our goal for this week we realized that we have been working really hard lately on becoming better more balanced people. We think it’s time to cash in on our 80/20 rule (80% good, 20% half good) and enjoy some cupcakes! Below is one of our favorite recipes from Delish. This week’s goal is to have fun baking and to enjoy every bite of your cupcake. Enjoy!

Yellow Cupcakes

Ingredients

• 1 1/3 cup(s) cake flour
• 3/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 stick(s) (1/2 cup) unsalted butter, softened
• 3/4 cup(s) granulated sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) buttermilk

Frosting

• 2 cups butter (no substitutes), softened
• 9 cups confectioners' sugar
• 2 1/2 cups baking cocoa
• 1 teaspoon vanilla extract
• 1 cup milk

Directions/Cake

1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. Add unsweetened cocoa powder to flour before sifting. In a small bowl, sift flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in vanilla. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool. Top with frosting.

Directions/Frosting

1. In a large mixing bowl, cream the butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency

Cheese anyone?

This cheese tray would make a great gift, or look great in our office kitchen...hint, hint!

BackGlassward - Melted liquor beer wine bottles cork recycled glass

Toxic beliefs

Good article about beliefs that can ruin your career. We think they are also true for life. If we can learn how to ditch these beliefs we will be so much better off.

Article - Toxic Beliefs That Ruin Careers

What are you painting today?

Image

Barbeque with Ratatouille Kebabs

Barbeque with Ratatouille Kebabs

Ingredients

• 1 small red onion
• 1 small eggplant
• 1 small zucchini
• 1 red pepper
• 1 green bell pepper
• 2 garlic cloves
• 10 cherry tomatoes
• 5 tbsp olive oil
• 2 tsp herbs de Provence
• Salt and pepper to taste
• 2 turkey steaks

Directions

1. Quarter the onion.
2. Cut the eggplant into chunks.
3. Slice the zucchini into ½ inch slices
4. Cut the red and green pepper into triangles.
5. Peel the garlic clove and cut them into halves.
6. Put all the vegetables into a bowl and drizzle with 3 tbsp of the oil. Mix well to make sure all vegetables are covered.
7. Spear the vegetables, garlic halves and tomatoes alternately onto iron skewers.
8. Sprinkle them with the herbs and season with salt and pepper.
9. Grill or broil the vegetables, turning frequently.
10. Meanwhile, heat up a grill pan on medium heat.
11. Brush the steaks with the rest of the oil and cook them until brown and cooked through.
12. Serve the steaks with the kebabs. 

Enjoy!

This Week's Goal

Stellibell believes in karma. We post products from small businesses that we think our readers will enjoy but also to help others with business. We smile as much as we can and we let others out in traffic every day on our way to work. We truly believe that what you give you get. So this week, smile to strangers and open doors for others. You will see that you will be met with the same joy. Pass it on!

Posters after our own heart

Posters

Baked Tomatoes with Walnuts

Great light dish to be served with salad and bread on a nice summer day.

Baked Tomatoes with Walnuts

Ingredients

• 4 large tomatoes
• ½ cup walnuts
• ½ cup frozen peas
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tbsp basil
• Salt and pepper to taste
• 1 tbsp Parmesan cheese.

Directions

1. Blanch the peas; bring water to boil. Add the peas and let boil for about one minute. Drain the peas and immediately immerse them in a bowl of ice water. Let the peas completely cool. Remove from water and allow to dry on a paper towel.
2. Preheat the oven to 425 degrees.
3. Slice the tops of the tomatoes and set the tops aside.
4. Scoop out the tomato seeds with your fingers or a teaspoon.
5. Lightly toast the walnuts in a pan (they burn quickly so be careful) and mix in the peas.
6. Add the garlic, oil, balsamic vinegar and basil. Gently mix and season.
7. Fill the scooped-out tomatoes with the walnut mix and with parmesan cheese.
8. Put the tops back on the tomatoes and bake on the top shelf of the oven for 10-15 minutes.
9. Serve with bread and salad.

Enjoy

Let's do it!

graphic

Lemon and Mushroom Risotto

Lemon and Mushroom Risotto

Ingredients

• 1 cup wholegrain rice
• 3 tbsp olive oil
• 1 onion
• 2 ½ cups mushrooms
• 1 ¼ cups vegetable stock
• Salt to taste
• 1 tsp turmeric
• 4 cloves garlic
• 1 large handful parsley
• ½ lemon
• 1 tbsp chervil
• 1 dash Tabasco sauce (optional)

Directions

1. Thinly slice the onion.
2. Slice the mushrooms.
3. Heat up a pan on low heat.
4. Gently stir-fry the onion and the mushrooms in 2 tablespoon of oil until the onion is translucent.
5. Parboil the rice in a separate pan for 10 minutes and then drain.
6. Add the rice to the onion and mushrooms and cook for about 2-3 minutes.
7. Add the vegetable stock and a small pinch of salt.
8. Bring the risotto to a boil and simmer for about 15 minutes.
9. Put the garlic cloves through a garlic press or chop it finely. Add it to the risotto.
10. Chop the parsley and chervil and add it to the risotto.
11. Peel the lemon and chop half of the meat and add it to the risotto.
12. Heat through and add the last tablespoon of olive oil.
13. Serve immediately. 

Enjoy!

This Week's Goal

We all know that it’s not healthy to hold on to anger. It’s a waste of energy and it hurts the person who is holding on to the anger the most, so forgiving someone is a gift to yourself first and foremost. Buddha explains it the best.

 “Holding on to anger is like grasping a hot coal with the intent of throwing it at someone else; you are the one who gets burned.”Buddha

If you are holding on to anger, your goal this week is to forgive the person. Do it for yourself. 

Happy forgiving!

Did you know that?

Did you know that…

…you can keep apple slices from browning after peeling them by letting them sit in water with a little bit of lemon juice. Drain well before serving.

…whole tomatoes can be washed and frozen in containers or plastic bags. When you are ready to use simply thaw and the skin will slip right off and they are ready to be used in cooking. 

…fresh herbs will keep fresh longer if you wrap them in a slightly damp paper towel then seal in an airtight plastic bag. Store them in the refrigerator.

…salty tastes in gravies, soups, stews etc., can be eliminated by dropping a piece of raw potato into the liquid for a few minutes before removing from the stove. The potato will absorb all the salt.