I feel as if this kitchen construction has turned our lives upside down. My house looks like a construction war zone. I never thought something as exciting as creating my dream kitchen would give me this much anxiety. It is hard to live without a stove, a sink, a faucet. It’s difficult not to cook dinners every night and resort to eating out especially as a healthy food blogger. Nevertheless in a matter of a few weeks it will all be a thing of the past.
So far we have completely demolished the old kitchen down to bare walls.
The connecting wall to the dining room has been cut in half for a future breakfast bar top and space for additional cabinets.
The soffit around the ceiling is finally gone. I am not sure why the original contractor added the soffit. All it did was take away precious height. Needless to say the new cabinets will be much longer. Yay.
The backsplash is going to work beautifully against the cabinets.
The first official step towards the finished product was getting new floor tiles.
The next few days and this weekend should be very productive. By Sunday I should hopefully have lighting and cabinets. Keeping my fingers crossed all goes according to plan.
I leave you with a simple yet flavorful dish. I dug through my collection of recipes I haven’t yet published on the blog and remembered how much both Kurt and I loved this sauté. I made a bunch that night, we had some with fish for dinner and brought the rest for lunch the next day. Simple. Flavorful. Satisfying.
Can’t wait to cook in my new kitchen.
- 1 can organic canned chickpeas, drained and rinsed
- 1 bunch broccoli rabe, cut into thirds
- 2 small carrots, chopped
- 2 garlic cloves, sliced
- 2 tbsp italian dressing (store bought)
- ¼ cup 1% Chobani greek yogurt
- juice of ¼ lemon
- salt and pepper
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Bring a small pot of water to a boil, add broccoli rabe and cook about 3 minutes until lightly softened. Drain.
- Preheat olive oil in a skillet. Add carrots. Cook 3 minutes until tender.
- Add garlic, broccoli rabe and chickpeas. Cook another 5 minutes, frequently stirring.
- Mix in italian dressing, salt and pepper to taste.
- Remove from the heat.
- In a separate bowl, mix greek yogurt, lemon and fresh dill. Season with salt and pepper to taste.
- Serve chickpeas in a bowl with scoop of greek yogurt dressing.