Archive | The Kitchen Files

Austin Modern / A tabletop collaboration

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I am excited to finally share photos from the “Austin Modern” table top shoot we worked on a few months ago.  To make things even more exciting, we are thrilled that RUE Magazine is also sharing photos + recipes on their blog RUE Daily today!  Collaborating with other designers + photographers in Austin is always fun.  This time around, I thought it would be a nice change of pace to focus on tabletop + food since Austin is known for it’s fantastic array of new restaurants + bars.  It was such a pleasure working with the very talented photographer, Kate LeSueur, she captured everything perfectly.  I am hungry writing this post as her food shots are so incredible. Keith Kreeger was also involved and loaned us his handmade  porcelain dinnerware for this shoot.  I adore his simple and modern approach to design and love how his pieces work with the Stone Textile tabletop linens.   Nova on Rainey provided us with food + drink.  Make sure to check this place out next time you are visiting Austin, the menu is always changing and the interior design is pretty cool (my favorite is the bar lighting, see below)  For recipes and more images head over to RUE Daily…

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Kale Pesto Pizza from Nova + The Stone Textile Black Diamond Print Napkin

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The Rum Fashioned from Nova + The Stone Textile Gray Diamond Print Napkins + B+W Diamond Coasters Images / Kate LeSueur


The Nova Bar / One Eleven Design


The Kitchen Files / Snow Day Chili

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This week Austin had a snow day.  This was due to a five foot patch of ice and since I grew up in Chicago this was quite comical to me.  All of my meetings were canceled and the city basically shut down.  So, I embraced the cold weather and made some Chili.  If you like recipes in the easy category like me, this is for you.  It is really good.  My “Snow Day Chili” is pictured above on our new Stone Textile Sand Diamond Print Napkin Color–coming soon!  Recipe below…

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Grated sharp cheddar + chopped red onions make great toppings…

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What you need:


Ground Turkey (1.5 lbs)

Ground Beef (1.5 lbs)

1 Red Pepper

1 Green Pepper

1 White Onion

1 Tomato

1 can of black beans

1 can on pinto beans

1 6oz can of Tomato Paste

Chili Seasoning (I used a local company’s recipe from my grocery store)

1 cup of water

What you do:

Chop up all of your vegetables and literally put everything listed above in your crock pot for about 6 hours.  That is it!  Enjoy for a few days…



The Kitchen Files / Quinoa Pad Thai

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I will be honest here…I do not enjoy cooking. The kitchen kind of intimates me.  I am lucky because my husband is an amazing cook and enjoys it more then I do (which means I end up always cleaning up).  This is something I am going to be working on in 2014 and I thought it would be fun to share my experiences and recipes with you in a new series called The Kitchen Files.  The goal here is try one or two fun, healthy, and semi-easy recipes each week.  Since 2014 is going to be a healthy year for us and I love Thai Food, I made Quinoa Pad Thai.  Really good, easy, and filling.  NOTES:  I forgot the coleslaw mix at the store (this is always something I am working on…) + washing and rinsing quinoa is messy if you do not have a cheesecloth….see recipe below!

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Bowl: Juliska, Napkin: Stone Textile, Chopsticks: purchased on our trip to Asia last year


What you need:

1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix
1/2 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

What do to:

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.