New Room Decor: Headboard!

Love my apartment in Seattle! A view of Lake Union, a rooftop with a hot tub, updated kitchen, and now.. the master bedroom. When I moved into the master, I needed to also update and change things around a bit. Coral, being my favorite color, made its debut throughout with curtains, side tables, matching pillows and even wall décor.

One thing I needed however, was a headboard. So my mom had the genius idea to use her gardening rack that’s just been sitting around taking up space in her garage.

So my dad strapped it onto the car and three hours later it arrived at my place in Seattle.

Instead of going out and spending a ton on a new headboard, we repurposed the rack that wasn’t being used at my parents house. And, it is perfect! The color is rustic – going great with my coral look. Plus, it is the exact width of my bed.

Love my new room and beautiful headboard. Thanks mom & dad!

Copy Cat Fish Dish

Well hello there!

I had the most fantastic fish entree a few weeks ago at Rock Creek Seafood and Spirits in Seattle. I keep thinking about it….dreaming about it, even. Time to get creative and see if I can duplicate it or get close. The description gives me a few clues, “Short Trip Neah Bay Black Cod Provencale, sherry, lime, caramelized shallots, Provencale herbs.” I searched for something similar on my favorite cooking websites and found this recipe on Williams-Sonoma and I think I came pretty darn close.

Fish Provencal

4 fillets of Halibut, 6-8 oz each (I used cod)

Kosher salt and fresh ground pepper to taste

2 T dry white wine (I used dry Sherry)

1 lb. ripe tomatoes, cut 1/2 inch thick (I cut mine thinner 1/4 inch or so)

3 T EVOO

1 T parsley

1 clove garlic, minced

1 T fresh tarragon

1/4 t. Fresh thyme leaves

2-3 T find dry bread crumbs

Preheat oven to 375 degrees. Lightly oil baking dish just large enough to hold fillets snugly in single layer. Place fillets in dish and season with the salt and pepper and drizzle with wine. Arrange tomato slices on top of fish slightly overlapping if necessary.

 

In small bowl, stir together 2 T of the olive oil, garlic, and herbs. Spoon this over the tomatoes, season with salt and pepper and sprinkle with the bread crumbs. Drizzle with the remaining 1 T olive oil.

Bake until the bread crumbs are browned on the top and fish is opaque throughout about 25-30 minutes. Serve immediately and directly from the baking dish. Serves 4.

I carmelized some shallots in ample oil over medium-high heat for about 35-50 minutes until nicely golden…being careful not to burn. Crispy carmelized shallots are so delicious over just about anything…save the leftovers for an extra special garnish or flavorful topping.

 

Give it a try and tell me what you think!

 

adapted from William-Sonoma Fish for Dinner (Weldon Owen, 2009)

July 4th!

Tomorrow is the 4th of July – one of my favorite holidays of the year! Beaching, boating, BBQing and fireworks.. who could ask for more! This 4th, I am having a BBQ on  my apartment rooftop since it has an amazing view of the firework display at Gassworks park. Everyone is bringing a little something and in addition to a few fun side salads, I made a nice little festive treat perfect for the occasion, chocolate covered strawberries and pretzels.

Now this idea isn’t anything out of the ordinary, but even the simplest desserts can be the best – especially when you dress it up for the holiday. Plus it isn’t over the top with sugar and falls under the low cal dessert category. Here is what I did:

Ingredients
– Pretzels
-Strawberries
-Chocolate candy melts (both red and blue)
-White decorative icing
-Wax paper

Wash the strawberries (obviously).

Fill a small cup with the candy melts. Make sure to keep the colors separate.

Heat the chocolate in the microwave for 45 seconds and stir with a knife until melted.

Dip the strawberries into the blue and the pretzels into the red.

Lay on the wax paper to dry.

Once dry, use the white decorative icing to create stripes on the red and stars on the blue. There you go – festive July 4th treats!!

Enjoy!

Detox Kale Wraps!

Summer is here! And with fabulous sunshine and longer weekends ahead, comes pools, beaches, boating and bathing suit season. While I am really, really excited for all the above – I also know I need to maintain a healthy diet during the week so I feel my best when it’s time to put on the bathing suit. So for my DIY recipe this week, I decided to make these healthy detox kale wraps. Super filling, refreshing, tasty and easy to make! Here’s the recipe:

Let’s start with the dressing. What you’ll need:

-Olive oil

-Lemon juice (2 lemons)

-Shallot (1)

-Salt, pepper and sugar

Poor 2 tablespoons of olive oil into a bowl. Combine with lemon juice.

Combine with lemon juice.

Mince the shallots and add to the bowl.

Then add a pinch of salt, pepper and sugar. Dressing is done!

For the kale filling:

– Kale (1 bunch)

– Cooked quinoa (1/2 cup)

– Cherry tomatoes, halved (1/2 basket)

-Cucumber sliced and quartered (1/2)

-Feta

 

Add your kale to a big bowl.

Pour in the dressing to soften up the kale leaves.

Mix in the tomatoes and cucumber slices.

Mix in the cooled quinoa.

Add a little (or a fair amount) of feta.

Mix it all together and voila! Serve with a low calorie wrap or even in pita pockets. I like to add a little Sriracha to mine for an extra spice. Yumm!!! and healthy 🙂

 

What are your favorite summer ready recipes?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello World!

Welcome to the Mother 2 Daughter DIY blog! This site is a running list of the design projects, yummy recipes and DIY adventures of a mother and daughter team. With one based in Portland and the other in Seattle, this space has become the place for us to share with each other, and all of you, what we are up to. Let the fun begin!