Showing posts with label kitchen remodel. Show all posts
Showing posts with label kitchen remodel. Show all posts

Wednesday, August 24, 2011

The Big Reveal - Kitchen Remodel


I find myself admiring my "new kitchen" from every angle and I love what I see!   The smooth sparkly granite mesmerizes me.  I can't believe its finished and all within 3 weeks, and mostly without a hitch.  The crew at Sierra Homes was amazing!  Our painter pretty much "hangs the moon".  He had quite a job transforming our sturdy oak cabinets.  My dad and his friend, Bud built these cabinets to last.  I struggled with the idea of painting over them, but to me, I'm preserving them for many more years to come!

With the addition of a gas cook top, I'm learning to cook all over again!  I haven't used gas since my first place when I was 18. (Just a few years ago!) So far I haven't burnt anything.  I needed to read the manual on how to microwave a potato last night.  It's fairly hi-tech, you know! It has buttons for the most frequently microwaved items, like popcorn, reheating, and potatoes.

Almost everything removed from drawers and cupboards during the remodel has been put back.  Just don't go into the extra bedroom!  That's a "holding" area for garage sale items and junk drawer "stuff".  As Scarlet O'Hara said, "Fiddle dee dee, tomorrow's another day".  I'll get to it later!

Again, I want to thank everyone, friends and family who helped us out.  We appreciate you more than you know!  I can't wait to have you all over for dinner, soon!

And now for the reveal!  Blindfolds off!

Before and After:


Microwave area


refrigerator area



Microwave area

refrigerator area

refrigerator area and sink area


  

Thursday, August 18, 2011

Panzanella Penne - Pasta of the Month


The last couple of days have been spent putting my home back together.  With the kitchen remodel comes alot of fine particle dust in every nook and cranny, shelving cabinets and pantry, juggling food from one refrigerator in the garage to the new one.  I'm sure I have the longest hallway to the garage, or it seems that way.  I must have made 50 trips, there and back.  But, the kitchen is really looking great!

As I mentioned, we were invited to dinner at Paul & Cathie's Resort. (That's what we call it because it's absolutely gorgeous, evoking a calming resort-like feeling.)  We had a bit of rustic garlic and olive ciabatta type bread  which was left over, so I snagged it to create this pasta of the month for August.

I even made it more rustic by cooking this dish in the gourmet garage on one hotplate. (not recommended but doable!!)  To further the Tuscan experience, I air dried the bread slices, then cubed them.  Thanks, Nevada, for your lack of moisture.  You almost don't need a toaster in this part of the country!

Panzanella Penne

1-2 Tbsp olive oil

1/2 cup red onion, sliced

1/2 cup mushrooms, sliced (optional)

1 cup cherry tomatoes

1/2 fennel bulb, sliced

2 garlic cloves, cut finely

2 Tbsp butter

1 - 1 1/2 c any rustic Tuscan bread, cubed

1/2 box of penne pasta

 about 2 ladles of reserved pasta water

Parmesan or Romano cheese for garnish

Boil water for the pasta, salt and cook the pasta according to directions, usually around 11 minutes.  Reserve 2 ladles of the water, drain the pasta and set aside.

Heat oil in a large skillet.  Add the mushrooms and onions and cook until onions are soft.  Add the garlic, fennel, tomatoes and butter.   Continue to cook for about 5-6 minutes on medium high heat, stirring to mix the flavors.  Add the bread cubes.

Add the drained pasta to the skillet, along with the pasta water.  Mix thoroughly.  At this time you can add some cheese to the mix.  Serves 4 hungry adults!





Monday, August 15, 2011

Kitchen Remodel - Getting Down to the Wire


We are beginning week three of the kitchen remodel.  The granite is almost complete and I'm a happy girl.  Today the sink, faucets, cabinet doors, hinges, knobs, etc. are being installed as I speak.   Light fixtures, carpet tacking, baseboards, and appliance installation are in the near future.  I should be back in business by week's end, hopefully.

A peek at the granite


We were thankful for the dinner invites over the weekend.  Although, cameras were a bit intrusive, we enjoyed our dear friend's dinner, yard and friendship, immensely.  Their property is very zen-like, with tall pines, grasses and huge waterfall tumbling towards the patio area.  Beautiful, relaxing!

Meals continue in my gourmet garage.  I snagged some rustic Italian bread which was leftover from our meal by "waterfall resort".  So, last evening, I threw together a panzanella penne pasta.  I'll post  the recipe later this week.  Other than the pasta, our meals were a bit lack luster.   I'm proud to say that we haven't had any meals out, other than with friends and family.  We survived on baked potatoes, mixed sauteed veggies, quesadillas with the first harvest of zucchini.  I will surely be inundating you with a bunch of zucchini recipes once again!

Veggie quesadilla

Grilled chicken with foil wrapped veggies

Sauteed zucchini and beet tops

All in all, this major remodel has been a breeze, thanks to a great crew, a little more patience, and help from our friends and family.  We appreciate you all!

Thursday, August 11, 2011

Chicken Breast with White Wine & Ginger Cream Sauce


The other day I wanted something other than a TV dinner.  A peanut butter and jelly sandwich was becoming mundane!  Off to my "gourmet garage"  I went.  With chicken tenders in hand I scoured the pantry and refrigerator to see what I could come up with.


The construction crew were here in full force so getting out of my driveway was not an option.  (Actually, the guys in our crew are the best.  I'm sure if I had asked, they would have moved their trucks.)  But, no need!  I am the Garage Gourmet!

Anyway, this is what I had for lunch and saved some for hubby for when he got home. 

Chicken breast with white wine & ginger cream sauce

Ingredients:

A small pkg of chicken breast tenders or chunks

a dash of each, garlic powder, pepper, salt, herbs de Provence.

2-3 Tbsp butter

a drizzle of white wine

1/4 - 1/2 cup heavy cream

About 1 Tbsp of minced or zested fresh ginger root

A little drizzle more of wine and cream (at the end for sauce)


Sprinkle the chicken with the spices.

Melt butter in a frying pan on medium heat.  I used an electric frying pan because it was easier than a hotplate.  Cook on one side for about 6-7 minutes.  Turn and continue to cook for another 1-2 minutes.  (enough time to brown)  This is a very quick dish!

Add a drizzle of white wine and  heavy cream.  Cook until done (about 4 mins) and remove from the pan and place on serving plate.  Add the ginger to the pan and let it sizzle a bit.  Then add more white wine and heavy cream.  Mix and stir well, cooking on low heat for a minute or so.  Pour on top of the chicken and serve.  Delicious!

As for the progress on our kitchen remodel, it is floor tile time!  Looking good!




Looking great, guys!

Tuesday, August 9, 2011

A Little Help from my Friends


This last weekend was a flurry of activity.  The painter primed cabinets on Friday evening so he was ready to put the base coat on and paint some of the walls, ceiling, etc.  Before this happened the construction crew came in for finishing touches, sheet rock sanding, cabinet cutting and remounting, moving of phone jack, etc.  Our crew is the best!  They're doing a fantastic job and they even clean up after every day (as best they can).  They even get some unsolicited help. (see the cat climb.  She has a fascination with ladders)

Saturday evening we celebrated our son's birthday with a dinner at one of Reno's oldest Italian restaurant.  The only regret I have is that I  traditionally make his triple chocolate cake for him.  Oops, not this year.  No oven!   I promised to make it for him when the remodel is finished.  In the meantime his beautiful girlfriend made an assortment of decadent cupcakes.  Although I didn't try them (they were for a party they had later) the description and ingredients (bailey's Irish cream, butter cream frosting!) sounded awesome!

On Sunday the painting continued.  Later that evening we went to our wonderful neighbors, Al and Vi.  Vi, the master griller, put together a great Italian BBQ pork tenderloin with a pesto mascarpone filling encrusted with fresh herbs from her garden.  So good, I'll definitely be trying that.  To accompany this, she made an orzo mixed with herbs, tomatoes, onions and mint.  (I'm sure I'm leaving something out.)  Fantastico!

Vi's grilled pork tenderloins with minted orzo!


It was such a nice diversion from the "wrecking ball scene" at our home.

More progress!

 Then she brought out chilled berries in champagne glasses, drizzled with limoncello!  Yum!  While sipping more limoncello we talked about our travels to Italy and beyond.  It was truly a lovely evening.  Thanks again, Al and Vi!

Sunday, August 7, 2011

Home with a View


I'm very fortunate to live in an area where my front yard is basically the majestic Sierra Nevadas.  The mountain range rises up to Mount Rose and after traversing the winding road to the top, and through a beautiful meadow, you begin the trek downward towards the Tahoe Basin.

Part of Tahoe Meadows

Mount Rose this winter

The view is spectacular outside our home and as I was out watering this week, I had an unexpected pleasure.  First I heard the familiar "whoosh" of a hot air balloon.  Looking toward the sound I saw at least three multicolored hot air balloons rising.  Of course, I grabbed my camera and went for a quick impromptu walk up the hill.


My relaxing view

The "change in scenery" was a welcome one, in contrast with the chaos from our kitchen remodel.  It provided a few relaxing moments! 

Back to reality and the kitchen progress, today the workers are painting cabinets.  Let's just say the fumes don't smell like cinnamon rolls baking!  The next couple of days will be painting, sanding and more painting.  I admit the cabinet painting idea was a little scary at first.  After seeing only the white primer, I can visualize the finished product, and I think they'll look awesome.  Here's some of the progress.


1st coat - primer

My pantry is not bare, but closed
Off limits - Living room

Friday, August 5, 2011

"Personal Pan" Mini Garden Frittata


For lunch the other day I was craving veggies from the garden.  My beets are growing nicely and now that a proper wire fence to keep the critters out has been installed, I've been able to salvage a few zucchini blossoms before the rabbits and squirrels get them!  These are great in scrambled eggs, (blossoms and beet tops, not rabbits and squirrels!) and also excellent in frittatas.

While trying to be a little health conscious, I used egg whites, only.  I realize making a frittata is not rocket science, however, have you ever tried to make one on a hotplate in your garage.  I thought not! 

Place a tablespoon of butter into a nonstick frying pan and melt on medium heat.  Add what ever you want in your frittata.  My choice was a few cut up zucchini flowers (or thinly sliced zucchini) and cut up beet tops.  (Spinach would be a good substitute if you don't have beet tops or leaves hanging around.)  Cook these until barely limp.  Add egg whites  (about 1/4-1/2 cup) or the whole egg (2), slightly beaten.  Continue to cook until egg sets and is dry around the edges.  At this point, I added some buffalo mozzarella medallions (2 cut up).  Now you'll need to flip this over to cook on the other side.  This should be easy if you used a non stick pan!  If you didn't, so sorry...  It will still taste great!

Other remodel meals we've had during the first week were chili dogs last night. 

Gourmet Delight!
 Then my dad and mom brought over the best homemade clam chowder, the night before.  What a blessing that was!

The Best Clam Chowder!


So as the week comes to an end, here's a look at some progress:


Passed the electric and gas inspection!  (Thanks to the furry "inspector in training)

Not much difference, but I'll keep you posted.

Friday, July 29, 2011

Multigrain Prune Muffins


As I may have mentioned, we are gearing up for a kitchen face lift/remodelThe great thing is I'll have a wonderful "new" kitchen.  The not so pleasant thing is that I need to go through every cupboard to either purge, donate, sell or keep.  The task has been daunting only because I choose to be organized about it.  Or I think I'm organized.  Organized chaos, maybe.

We built our home over 24 years ago.  My kitchen , to me, is extremely functional, so that's not the issue.  Mainly, I'll be getting new appliances, (except for my awesome double oven)  new flooring, and beautiful granite slab counter tops.  I can't wait for the transformation.  But, like the butterfly, it must go through a metamorphosis,  first.  So, back to removing every bit of 24 year's worth of accumulation, plus 5 "junk" drawers.  How did this happen?  Where did all this STUFF come from?   Will I ever use it again?  Have I even used it once at all?

I'm down to the bare necessities, pots, pans, glasses, cups, utensils, dishes,  etc.  Should I toss the rest?  Tempting, at this point!   No, I take a bake break!   I found some prunes in the pantry, well within the expiration date.  (I also have to remove the two bottom shelves of STUFF in my pantry!)  I found this recipe from an old Cooking Light magazine, (stuffed into one of those "junk" drawers!)   I subscribed to it over 17 years ago.  It worked beautifully with a few revisions.  Don't let the ingredients scare you, especially the prunes.  They add a fruity moistness to the muffins.

Multi Grain Prune Muffins

1 cup all-purpose flour

1/2 c whole wheat flour

1/2 c oats, uncooked

1/3 c sugar

1/4 c cornmeal

1/8 c flax seed meal

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup prunes, pitted and chopped

1 c low fat yogurt, honey or vanilla flavored

3 tbsp canola or vegetable oil

1 egg, lightly beaten

cooking spray

Combine the first 10 ingredients in a bowl.  Combine the prunes and next 3 ingredients in another bowl, stirring well.  Add to the dry ingredients.  The mixture will be very thick and sticky.

Coat a muffin tin (12 slots) with cooking spray.  Spoon mix into tin and bake at 400 degrees for about 20 minutes.  Enjoy as a snack or quick breakfast with fruit.  Lots of fiber in these!

I'll keep you posted on the remodel.  Phase I - Demolition starts Monday!

Wednesday, June 1, 2011

A Simple "Slimming Sandwich"


It seems I'm beginning to sharpen my sandwich skills in anticipation for a kitchen remodeling project.  Yes., We're finally updating our kitchen.  New granite surfaces, new gas cook top, (I'll need to learn to cook  all over again.)  So many ideas are flooding my mind.  I already have a great "work triangle" but there's always room for improvement!

At any rate, it's a process I'm looking forward to.  Even the chaos which will surely arise with a kitchen remodel will not bother me because I'm focused on the end results.  A beautiful, functional cook's kitchen.  Maybe I'll even hold cooking classes..anyone interested?   I'll keep you posted.  The demolishing has not yet begun, but this sandwich may very likely be on the "remodel menu"!

2 bagel thins (Love those!)

2 slices provolone cheese

1/2 cucumber sliced thin

1/2 avocado, sliced

basil leaves

Mayo, brown spicy mustard or your favorite spread (try hummus)

1/2 roasted red pepper, sliced

lettuce or spinach topping (optional)

salt and pepper (if you wish)

I lightly toasted the bagel thin and slathered mayo on hubby's and combination mayo/mustard on mine. Sometimes, I'll use roasted garlic hummus as a sandwich spread!  Good stuff!   Arrange the rest of the ingredients and dinner is ready.  A no-stove, no-oven allowed recipe.   Here's hoping the remodel goes as simple as this sandwich preparation!  Enjoy!