kim, Author at Lovin' From the Oven

My New (ish) Kitchen

September 3, 2012 by kim 9 Comments

I’ve gotten a couple of requests from readers to post my kitchen from my apartment that I moved into at the end of May and am finally getting around to it. It’s a LOT more spacious than my previous apartment and I love everything about it. The glass door cabinet, the granite countertops, the new stainless steel appliances, and the plethora of cupboards won me over when we were looking at apartments. If the kitchen’s amazing, then the rest of the place doesn’t matter. Okay, that’s not 100% true, but the kitchen does play a huge factor.

Yes, it’s still an electric stove, but it sure as heck beats my old one with coils.

There’s two entrances into the kitchen and it gets a good amount of natural daylight from our balcony. There’s more cabinets and counter space to the left of the last picture that I forgot to take a picture of.

Also, these pictures were taken before I moved in, which explains why it’s so clean and empty. I’ve never been one to use dishwashers before, but having one now, I don’t know how I ever lived without one. It’s one magical little machine, I tell ya.

Another awesome feature about this kitchen is the corner cabinet on the bottom. It opens up to a two story lazy susan. Love!

Well, that concludes the tour of my little kitchen. Hope you enjoyed it!

Lemon Poppy Seed Waffles

August 31, 2012 by kim 3 Comments

Even though it doesn’t seem like it on my blog, I’ve been getting a lot of use from my waffle maker. Usually, it’s the simple buttermilk waffles, but sometimes I get a little fancy.

Bring on these fancy pants lemon poppyseed waffles. They were so fancy that I had to go out and buy poppy seeds and a zester. I don’t own these things because I don’t like lemon desserts. No lemon desserts, no zester needed. However, my DB loves lemon goods, so I whipped these up for breakfast one day.

The lemon flavor was a bit tame, which worked for me. The poppy seeds were a nice addition to the normal, plain jane, waffles. Recipe from Epicurious.

Lemon Poppy Seed Waffles

Ingredients

1 1/2 cups all purpose flour
6 tablespoons sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated lemon peel

Directions

Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In another bowl, mix together the eggs, buttermilk, melted butter and lemon peel.
Stir the buttermilk mixture into the flour mixture. Let stand for 15 minutes.
Spoon batter into waffle iron and cook per the manufacturer's directions.

https://lovintheoven.com/lemon-poppy-seed-waffles/

P.S. BlogHer featured a recent post of mine on their Leftover Makeovers Pinterest board! Check out all of the great posts for other ideas.

Pot Roast with Onion Gravy

August 28, 2012 by kim 1 Comment

I’ve done quite a few versions of pot roast, most of which are ones made in a crockpot, but this one is my favorite. It’s baked in the oven and comes out full of flavor and moist as can be. It’s fairly simple, almost as easy as a crockpot recipe. The only extra things that you have to do are briefly cook the onions and brown the sides of the meat. Yeah, you have to wash one more pot tonight. Shucks.

I served it over mashed potatoes, but it’d be great on top of rice (that’s the Asian part of me.. rice with everything)! From Spice Ame Cooks.

Pot Roast with Onion Gravy

Ingredients

3 lb. pot roast
1 large onion – sliced (I used red)
1 t. salt
½ t. pepper
2 small cans cream of mushroom soup
¼ c. Worcestershire sauce
¼ – ½ t. red pepper flakes
¼ t. garlic powder
½ t. cumin powder
1 container of the beef stock concentrate – or 1 mashed up beef bouillon cube.
Few dashes of tabasco
2 bay leaves

Directions

Preheat oven to 350. Sprinkle the meat on both sides with salt and pepper.
Brown both sides of the pot roast over high heat for 2-3 minutes per side. After you're done browning, place the meat into a 13x9 dish.
Slightly brown the onions in the same pan that you cooked the pot roast in for about three minutes. When they're done, pour them over the meat.
Finally, make the sauce by mixing together all of the remaining ingredients. Pour over the meat and onions. Cover tightly with foil and bake for 3 – 3.5 hours. Allow to sit for 10 minutes before serving.

https://lovintheoven.com/pot-roast-with-onion-gravy/

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