Jeremy and I got back late on Sunday evening from a long weekend in the pacific northwest helping a dear friend celebrate her marriage. When Monday evening rolled around and we had seemingly no food in our house and I was out the door for a meeting when I quickly took inventory and started crafting a dinner plan in my head. This is what I came up with.
Vegetable Stuffed Potatoes
4 medium-sized potatoes (we used red, but you can use whatever you like)
1 summer squash
1 green bell pepper
1 cup of grated cheese (we used Raw Sharp Cheddar)
(ingredients in green are local)
Serves 4 (or 2 with enough for next-day leftovers)
I instructed Jeremy to bake 4 potatoes by scrubbing and stabbing the potatoes with a fork, salt and peppering the skins with a little bit of olive oil and to bake in tin foil at 400F for about an hour. I went off to a meeting and by the time I got home they were done. You can also do this ahead of time and refrigerate until you're ready to use.
When I got back I took the one good summer squash, onion and green bell pepper I had on hand and diced and sauteed them in a little more olive oil and sprinkled with taco seasoning. Yes, taco seasoning. I added about a 1/4 c of water to make sure it coated the veggies nicely and wasn't too powdery. The water burns off in the pan and you're left with perfectly seasoned vegetables.
Sidenote: I'm kind of notorious for under-seasoning my food. It's just not something I'm good at yet. So lately, I've been letting my favorite grocery store, Native Roots, do the work for me. They sell little spice mixes (just enough for one or two meals, which is perfect) that they've mixed themselves.
Meanwhile, while I'm cooking the veggies (just until tender), Jeremy is cutting the potatoes in half and scooping out the insides into a medium sized bowl. After the veggies are done cooking I dumped them in the same bowl and mashed everything together. I add about half my cheese to the mix as well.
Then I lined up all the halves (you should have 8) into a baking dish (8x8 should be fine). I sprinkled the rest of the cheese on top and baked under the broiler for about 10 minutes - just enough time for the cheese to melt and get a little bubbly. I garnished the dish with some fresh chives and a little more salt and pepper.
Note: this dish could easily be made vegan by leaving out the cheese or using a substitute.
About the beer.
I'm usually a red wine drinker (shiraz and syrah are my favorites right now) but in the summertime it's just too hot to enjoy a glass of wine. So I've appropriately switched to beer for the season. This Southampton beer is delicious - if I were fancy I would describe the flavors with eloquence, but I'm not fancy. So I won't.
J & K started this blog project to document the remodel of their 1929 historical home in the heart of Oklahoma City. It has now turned into a documentation of life, food, fashion, freelance, inspiration, design, adventures and details around the J & K house.
Kathleen works as an award-winning brand consultant and designer specializing in small business branding at Braid Creative & Consulting. Jeremy is a software engineer and is the left-brain to Kathleen’s right.
You can contact Kathleen at
jeremyandkathleen (at) gmail (dot) com.
All photos and graphics by Kathleen unless otherwise stated. Feel free to use them with permission or credit.
Anatomy of an Outfit
Sometimes I like to get dressed and take pictures of myself. For all of my outfit posts click here.
Freelance Matters: A series about how I tackle freelance issues such as estimating, billing, to-do lists and how to fire a client.
Trekking to Everest
In October 2010 Jeremy and I trekked through the Himalayas to Mt. Everest Base Camp. It completely changed my life. Read about the entire adventure, day-by-day, here.
Braid is a creative & consulting business I own with my sister. We do branding and business visioning for creative entrepreneurs. On the Braid blog I share branding adventures, how-to articles and advice on the creative process. If you need a little brand therapy of your own visit Braid or subscribe to the Braid blog RSS feed here.
What We Eat
We like to eat really good food - at least 3 times a day. Sometimes I blog about it - click here for recipes and yummy ideas.
J & K: Blog Archive
- ► 2012 (182)
- ► 2011 (257)
- Vegetable Stuffed Potatoes and My New Favorite Bee...
- Do Fun Stuff!
- Edmund and Tenzing
- Yard work.
- Prepping for Everest: I'm Scared
- 23rd Street
- Girl Crush: Shakira's Dreads
- Happy weekend
- House Tour: The Case Study
- Anatomy of an Outfit: Menswear shorts
- Twice-baked sweet potato with eggs on top
- Wedding Invitation: Aqua and Emerald Letterpress
- Cucumber Mango Salad
- First Crush
- Anatomy of an outfit: Denim, Leather and Lace
- Around OKC: Wednesday night
- Simple Lunch, Fancy Dinner
- Identity: Sweet B
- From the backyard to the table: Cantaloupe
- Blog Crush: Big Bang Studio
- Anatomy of an Outfit: High-Waisted
- Napping on the Clock
- Kind of a Sideshow
- The Great Lake State
- A recipe for fighting a summertime cold
- Eggplant and Green Bean Curry
- Mortar and Pestle
- ▼ August (27)
- ► 2009 (406)
- Eva Black | Spaces
- Emma Dime
- Life as an Artistpreneur
- Jane Reaction
- Ink & Letters
- Meg Biram | The Edit
- Sarah Von Bargen's Small Biz Blog
- Design Crush
- The Equals Record
- Emmarie Designs
- Rory Gordon
- Yellow Brick Home
- The Creatives Project
- Silly Grrl
- Photographers Skeen
- The Clothes Make the Girl
- Bringing Design Home
- Pip & Estella
- A Practical Wedding
- Kind of a Sideshow
- Sandra Juto
- Old Sweet Song
- Rambling Renovators
- Brooklyn Bride
- Design Crush
- Experiment in Poverty
- The Jealous Curator
- Making it Lovely
- Dressing on the Side
- The Oklahoman
- Young House Love
- Oh So Beautiful Paper
- A Cup of Jo
- Brooklyn Limestone
- Glamour Weddings