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Crazy Sexy Kitchen

This book has forever changed my life…

by Corinne on October 31, 2012

When I started collecting photos for this post, I remembered why I love blogging so much. It forces me to pause, to look back at small moments and recognize each one for its greatness. Lately, I find a lot of these precious moments in the kitchen.

Crazy Sexy Kitchen

Cooking meals for my family has become a touchstone. A safe haven. A time for recharging and letting go of stress and worry. It’s a way to take care of myself by giving my brain a rest, while also taking care of my family by preparing nourishing meals for them. Working on Crazy Sexy Kitchen gave me the confidence, skills and ridiculously delicious recipes I needed to finally LOVE cooking. It’s a gift. It’s something that will enrich the rest of my life. And I hope it does the same for everyone who buys a copy.

Date Night

While preparing for Hurricane Sandy, Crazy Sexy Kitchen came in quite handy. The cooking marathon began Friday and didn’t stop until the storm hit. I had planned on saving all of the meals for the storm, but we couldn’t resist and ended up having an unexpected dinner date by candlelight on Friday. Why not? I’d cooked up enough food for a family of ten already! We found some candle sticks and a couple beer bottles and voila! Homemade candelabras. The kiddo was asleep upstairs. Simon & Garfunkel played. It was a good night.

Spice grinder

Tagine in the making

That evening, we savored the Chickpea & Root Veggie Tagine from Crazy Sexy Kitchen–one of my favorite recipes in the book. I had never tasted these flavors together before, but somehow they work–like magic. It’s so refreshing to discover dishes that are exciting and innovative while also accessible. I love the fresh herbs and whole spices used in this recipe (it’s so much fun grinding them in our coffee grinder, although I need to buy a new one just for spices!). I know I’ll be making this for my family for years to come.

Save the Tuna Wrap

I had some chickpeas left over from the Tagine, so I decided to make one of Steve’s favorites on Saturday–Save the Tuna Salad. This is a must-make for anyone transitioning to a plant-based diet…or anyone who wants a phenomenal sandwich. Audrey loves it too! And it takes less than 15 minutes to prepare. I like wrapping it up with avocado, tomato and greens.

Split Pea in the makingSplit Pea + Toast

And finally, what would a chilly fall weekend be without a big pot of Split Pea Soup & Kale Soup from Crazy Sexy Kitchen? This is the BEST split pea soup I’ve ever tasted and my husband agrees. The pepper makes it a little too spicy for my kiddo, so I’d probably set aside a portion of un-peppered soup for her in the future.

What has working on this cookbook over the past year taught me? You don’t have to count calories, plan obsessively, deprive yourself or break the bank to experience outstanding food and vibrant health. The blueprint for happiness in the kitchen is simple. Enrich your life with nourishing, delicious food. Create more joy and memories at your dinner table. And make your kitchen a retreat. Crazy Sexy Kitchen has helped me do all of those things and so much more. I think it’ll do the same to you, if you’re ready to welcome its recipes and education into your life.


P.S. Don’t miss the fantastic prizes we’ve put together for Crazy Sexy Kitchen readers! Also, if you haven’t seen it already, sit back and enjoy the mini-documentary book trailer. Hilarious and mouth-watering.


October in Photos

by Corinne on October 16, 2012

October is turning out to be a marathon…in a good way. I’m starting to figure out the work-at-home mom thing (such a gift, but comes with its own challenges). I’m discovering where my creative side can stretch and grow again (hello crack-o-dawn writing sessions). I’m cleaning up the “what-ifs?” and “should-haves” that have been gathering dust in the back of my mind (less obsessing and worrying, more speaking my mind and letting go). And in the midst of that, there’s a lot of cooking, mama-ing, writing, and traveling going on.

October has been a tiring month so far, but a rewarding one. I’m grateful for all the delicious meals that have been coming out of my kitchen courtesy of Crazy Sexy Kitchen. I’m pressing pause on my to-do list to take walks with my daughter and read her books and soak in the ups and downs of her toddler-hood. I’m celebrating unexpected thrills like being mentioned in the latest issue of VegNews Magazine and holding a hardcover copy of Crazy Sexy Kitchen for the first time. And I’m reveling in the happy exhaustion that comes after a day well spent–when I’ve worked hard, tried to be the best mom and wife I can be, and taken care of myself as much as possible.

That’s all we can do and the rest can wait til tomorrow.



Crazy Sexy Kitchen Cook-a-thon

by Corinne on October 3, 2012

This weekend was packed with cooking, jack-o-lanterns, baby giggles and friends. Here’s a sampling of our Crazy Sexy Kitchen cook-a-thon:

Mango & Coconut Millet: Let’s start with breakfast, shall we? We’re all completely obsessed with this hearty, sweet, coconutty breakfast. Audrey enjoyed the leftovers for the next two mornings. Perfect for fall. (Tip: Millet can be temperamental, so just add more liquid and cook longer until you get the desired consistency.)

Save the Tuna Salad

Save-the-Tuna Salad: This salad made a spectacular sandwich, especially paired with some Vegenaise, romaine and avocado (Kris has taught me how to make the BEST sandwiches). My omni-hubby was in heaven.

Split Pea Soup with roasted taters and caesar salad

Split Pea Soup with Roasted Taters and Caesar Salad: This was dinner on Friday night and it was epic. I had some leftover potatoes and fresh herbs, so I made some rosemary and thyme roasted taters and threw them on top of the soup. Best. Idea. Ever. The Caesar Pleaser dressing never disappoints.

Asian Noodles with Black Vinagrette

Asian Noodles with Black Vinaigrette & Baked Tofu: I made this salad a meal by adding some marinated (CSK’s Basic Asian Dressing) and baked tofu into the mix. I learned how to bake tofu while editing CSK. It’s so easy, gives tofu the texture you always wished it had, and it packs a major flavor punch when marinated. The final product was phenomenal (and so pretty!). I know I’ll be making this recipe again and again.

Aztec Smoothie

Aztec Smoothie: This is my favorite CSK smoothie recipe. It’s sweet, spicy, chocolatey, and still packed with greens! I enjoyed this healthy treat a couple times over the weekend.

Audrey & JackAnd finally, the happy kiddo in half her cat costume; kicking back with her new friend, Jack. One of the best things about Crazy Sexy Kitchen is that Audrey gobbles up the recipes too! That means less work for me and more time to spend with this nut. What could be better?

Thanks, Kris and Chef Chad. Crazy Sexy Kitchen has brought so much happiness and deliciousness into my home. Working on it with you guys has made the kitchen my favorite room in the house!


PS- Don’t miss the Crazy Sexy Kitchen mini-documentary book trailer!


Fall Decorations | Wreath

2012 marks the first year I’ve embraced holiday decorations. Whether I’m picking up a dish towel with a pumpkin on it, ordering a foliage-filled wreath or snagging a few gourds at the grocery store, I’m in the Fall spirit. I don’t care if the neon orange towel doesn’t match the paint color–the house feels cozier, happier and welcoming. Is Halloween too early for unearthing our fake Christmas tree?

Crazy Sexy Kitchen's French Toast

I kicked off Saturday morning with Crazy Sexy Kitchen’s French Toast (get the recipe instantly here). This is my favorite French Toast recipe…ever (my husband and daughter love it too!).

Dinner Ingredients

Pre-mamahood, I didn’t think much of grocery shopping. But now, going to the grocery store alone is like going to the spa. The kiddo stayed home with her Dad and I spent a leisurely hour wandering around the produce section and strolling up and down the aisles at Whole Foods. When I arrived back home, I was ready to start cooking up a meal for our dinner guests.

Tiny Sous Chef

Luckily, I had a tiny sous chef by my side.

Crazy Sexy Ktichen's Roasted Brussel Sprouts

Crazy Sexy Kitchen‘s Roasted Brussel Sprouts couldn’t be quicker to prepare and more delicious. (Sorry folks, this recipe isn’t in the sneak peek–you’ll have to wait for the book!) My dinner guests devoured them.

Chloe Coscarelli's Penne a la Vodka

For Saturday’s feast, I also cooked Chloe Coscarelli‘s Penne a la Vodka. Even though everyone raved about the penne, it was the garlic bread that stole their hearts (to-die-for). These are both perfect for wowing omnivores and vegans alike. Lastly, I baked a double batch of Chocolate Covered Katie’s Secret Peanut Butter Cookies. Best. Cookies. Ever.

Madeira Peppercorn Tempeh with Roasted Brussel Sprouts

Sunday was another kitchen-filled day and I savored every second. Audrey and Steve watched football while I made Crazy Sexy Kitchen‘s Madeira Peppercorn Tempeh with gravy, plus (more) Roasted Brussel Sprouts! Even though we felt quite fancy eating dinner that night, it wasn’t a difficult meal to put together and I’m sure it’ll be even easier the next time I make it (and the time after that).

Weber's Cidermill Pumpkin PatchWe also made it to Weber’s Cidermill on Sunday afternoon and left with the perfect pumpkin and a jug of Honey Crisp cider. Even though the summer is over, this season brings so much joy to the table (and delicious food!). It’s also an excuse to indulge–in delightful novels, holiday music, comforting recipes–and to show the people you love even more generosity and kindness.

It’s time to slow down. To savor. To enjoy.



Two Places to Call Home

by Corinne on April 30, 2012

I wasn’t sure what to expect when Audrey and I boarded a plane for Rochester last week and said goodbye to Steve. We were off to visit her grandparents and he was off to a conference. It was our first week apart since Audrey was three weeks old. Luckily, I had the joy of spending the whole week surrounded by my in-laws and friends.

Between wrapping up Crazy Sexy Kitchen, visiting Audrey’s cousins, enjoying phenomenal food at the Owl House (best veg grub in Rochester!) and soaking in the company and conversation of some of my favorite people in the world–I’m pretty sure I got the better end of the deal (sorry, Steve). Just staying in my in-laws home is like a giant hug 24 hours a day. I seriously lucked out in that department (and so did Audrey!).

In the end though, the best part was seeing Audrey wrap her arms around Steve’s neck when he picked us up at the airport. Now that we’re all back in Baltimore, I’m grateful that I have two places to call home. There were so many moments that I cherished. Here are a few that I captured.

Height Chart

Seeing how many inches Steve grew in 1993, marked more than a decade ago on the kitchen wall.


Audrey hanging out with her cousins.


Steve’s childhood bedroom converted into Audrey’s room for the week.


A celebratory Crazy Sexy Kitchen dinner with the in-laws. Sage polenta, homemade marinara, garlic sauteed mushrooms, and roasted brussels sprouts with shallots and pistachios.

Baltimore Airport

Arriving back in Baltimore. Awaiting Steve.

The best reunion, ever.


Less Worry, More Joy, and Orange Rind Tiaras

by Corinne on March 14, 2012

Life has been a whirlwind of editing, mothering, cooking, and occasional sleeping lately. Even though days seem to pass in a blur, each one unfolds in a rich, heart-pounding, soul-quenching kind of way.

Penn Station, Baltimore Co-op, Spring Tree

I’m not sure if I would have embraced this pace a year ago. I might not have adjusted to its challenges, twists, and quirks with as many shrugs and smiles. I’ll be the first to admit that I’m a planner and I probably always will be. But slowly, I’m letting go of the things I can’t control (the smaller ones at least), so that I can savor the moments at hand. Like tonight, when waiting for a delayed train turned into a twilight walk with my little girl.

From morning until late at night, I find blocks of time to work on editing projects. Currently, I’m thrilled to be the in-house editor for Kris Carr’s upcoming book, Crazy Sexy Kitchen. Not only is this book packed with whole food, veggie-strong education, it’s also chock full of phenomenal recipes (believe me, I’ve been testing them and my husband agrees). I kind of feel like I’m cheating when I work with Kris because no matter how much time and effort it takes to create something like a kick-ass cookbook, it’s enriching, challenging, and a whole lotta fun at the same time.

As I walked through the front doors of Penn Station with Audrey this evening, I remembered the train ride I took five years ago to meet Kris in NYC for the first time. I felt it in my bones even then. When you’re on the right path, it resonates through your whole being. I remind myself of how lucky I am to be in this position, as a writer, editor, wife, and mother, whenever I’m tired and my brain just wants to zone out with a box set of Gilmore Girls DVDs. You know what else helps on the more challenging days?

One World Cafe BreakfastOrange rind tiaras.