I admit, for the past few years I have been the cobbler whose children have no shoes. While focusing on making other peoples’ homes beautiful I have greatly neglected my own. So, in order to rectify this disconnect, I have declared the summer of 2009 the year I make my home a true reflection of myself.

The wall over my bed has been empty since I moved into my place three and a half years ago. I guess I have an issue with commitment. 

However, I knew I could create a unique solution to this problem without breaking the bank.

Colorful paper is a great and inexpensive way to spice up a wall. I went to Paper Source, but you can go to any specialty paper store, and bought three different pieces of paper. To keep the look cohesive I picked paper with a similar color-scheme. I also kept them unified by choosing all floral prints.

Just like choosing textiles, if you select two papers with similar colors and prints, opt for one large print and one small. If you have trouble mixing and matching…it took me about a half hour because their selection was so amazing…ask a sales associate. He or she is usually more than happy to help.

I spent a total of $15 at Paper Source.

I then went to Michael’s and picked up six 9×12 inch canvases for $6 apiece. I would suggest bringing your paper with you to double check they will fit the canvases you choose.

Attaching the paper was easy:

1. I cut each paper in half so I had 6 pieces total, one for each canvas.
2. I wrapped each canvas with the paper like it was a present. Work on a flat surface to ensure you tightly wrap each canvas and the paper does not wrinkle.
3. I used both glue and tape on the back of the canvas to affix the paper. 

Note: I made an effort to make each canvas unique by arranging the same prints differently. For example, I placed one large decal in the center of one canvas but did not center the decal on the second canvas. 

You can get even more creative when hanging your new wall art. While you can hang them in straight rows I decided to offset mine. 

It would also look great if you choose different shaped canvases and assembled them on your wall in a geometric pattern.

In the end I created a distinct look in my bedroom for $55 and a few hours of work!

One room down…

Katie Rogulski is our go-to gal for all things design, from choosing a paint color to installing a light fixture. Send her all of your design questions and comments and she’ll will do her best to help you design a fabulous pad without breaking the bank! Katie@PoorLittleRichGirls.com

February is so hot, that we couldn’t bring you just one 5 in 5 recipe. We thought it’d be extra hot to make a whole meal out of 5 in 5 recipes, topped off with a Hot Asian Soy-Chile Mayo. What could be more perfect!?

Thai Carrot Soup
Serves 2

• 1 32 oz box Carrot soup
• ¼ C creamy Peanut butter
• 1 tsp crushed Ginger (or ½ tsp dried ground Ginger)
• ¼ lb small salad Shrimp
• 2 TBL fresh Cilantro, chopped (or mint)

Optional:

• ¼ C Radish, thinly sliced
• ½ C Bean sprouts
• ¼ Scallion, sliced
• Juice from ½ Lime
• ½ Tsp Sriracha

In a medium to large soup pot heat first 3 ingredients for 4 minutes on medium high. Add shrimp and warm through for 1 minute. Stir in optional items if desired. Garnish with cilantro and serve with Asian Panini.

Asian Panini
Serves 2

• 1 Pear, thinly sliced (Asian pear or Anjou)
• 1 can Tuna in water, drained
• 4 slices Brie cheese (rind cut off)
• 2 large Tortillas (Spinach, Wheat or Flour)
• 4 Tbl Hot Asian soy- chili mayo, divided (see recipe below)

Optional:

• ¼ Cucumber, thinly sliced
• ¼ C shredded carrots
• 1/4 C cabbage, sliced thin

Heat skillet or Panini press. Spread mayo on both tortillas. On one half of the tortillas: Layer 2 slices of Brie, half of the tuna, pears (& optional ingredients if desired). Fold tortilla over, spray pan with a non stick spray and cook Panini for 2 minutes on each side. Serve on side of Thai Carrot soup.

Hot Asian Soy-Chili Mayo

• 4 Tbl Hellmans Mayo
• 1 Tbl low sodium Soy sauce
• 1 Tsp Sriracha (Asian hot chili sauce)

Mix to combine. Can be kept in refrigerator for up to 1 week.

(Kristin Hamzik)

Well it’s quite obvious that the poor delivery men may take a few days, 10 layers and 2 snow plows to get you your take out. So, why not nosh on your own creations? Peruse your pantries, fridges and freezers and come up with your own snowed in snacks! (delivery guy’s car ———->)

Chocolate Peanut Butter Popcorn

This recipe came from my friend Monica and I can attest that is a phenomenal one! Thanks Monica!

• 14 c. popped white popcorn
• 3 cups rice krispie cereal
• 3 T. peanut butter
• 1 bag plus 1 cup white chocolate chips (or any chocolate chips will do)

Mix popcorn and cereal together. Melt chocolate chips and peanut butter together and then pour over the popcorn/cereal mixture. gentle stir until all popcorn seems coated evenly. Pour the popcorn out on wax paper to dry. After it is dried, break the bigger chunks into smaller bite size pieces!

Jazz’d up frozen Pizza

• 1 Frozen Pizza

Toppings

• Pepperoni
• Giardinera/canned sliced jalapenos
• Canned pineapple
• Ham lunch meat
• Extra cheese (fresh mozzarella, fontina, parmesan etc)
• Hot sauce
• Ranch dressing
• Any vegetables

Arrange desired toppings on pizza and follow directions on package for cooking.

Kicked Up Mac & Cheese

• 1 box mac & cheese

Additional

• ½ Cup broccoli (If frozen, thaw in microwave)
• 2/3 C peas
• ¾ C Turkey or ham, diced

Breadcrumb Topping

• 2/3 C bread crumbs
• ½ C parmesan cheese
• 3 TBL melted butter

Pour mac and cheese in an oven proof dish.
Combine ingredients and spread evenly and generously over cooked mac and cheese.
Bake in 350* oven for 10 minutes or until crust is GBD (golden brown & delish)

Mexican Hot chocolate

Individual serving

• 1 hot chocolate packet (any brand)
• Dash of cinnamon
• Dash of chili powder (or cayenne)
• 1 C Steamed milk (or vanilla soy milk)

Combine all ingredients and enjoy!

Pantry Nachos

• 2-3 C Tortilla chips
• 1 C Shredded cheese
• ½ jar of store bought queso
• ½ can black beans (or any kind of beans in your pantry)
• 1 can Hormel* chili
• ½ can chopped green chiles (or ½ can sliced jalapenos)

Optional

• Guacamole
• Diced tomatoes
• Sour cream
• Pico de Gallo

Preheat oven to 375. Combine queso, beans, chili and hot peppers in a bowl.
Layer chips, then queso mixture, then shredded cheese and repeat until ingredients are gone.
Bake for 15 minutes.

(Kristin Hamzik)

(serves 6-8)

• 2 medium onions, diced
• 2 red bell peppers, cored and sliced into 1/2-inch strips
• 2 tablespoons minced garlic (4 to 6 cloves)
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 box store bought saffron/yellow Spanish rice mix 
• 1/3 cup licorice-flavored liqueur (recommended: Pernod)

OPTIONAL

• 1 1/2 pounds cooked lobster meat
• 1 pound kielbasa or Spanish chorizo (already cooked), sliced 1/4 to 1/2-inch thick
• 1 (10-ounce) package frozen peas
• 1 tablespoon minced fresh flat-leaf parsley leaves
• 2 Tbl orange zest
• 2 lemons, cut into wedges

Follow box directions and cook rice.

In a large saute pan heat olive oil over medium heat. Sautee onions & bell peppers for 6 minutes and add garlic, red pepper flakes and salt & pepper. Turn off heat.

Combine rice with onion mixuture and add Pernod until absorbed.

Add lobster meat, sausage and peas, cover and cook on low for 10 minutes.

Fold in parsley and orange zest. Serve on a large platter and garnish with lemon wedges.

(Kristin Hamzik)

Moroccan Fish Stew

serves 2, with left overs

• 2 -4 oz white fish filets, chopped into 1/2 inch chunks (sea bass, cod, halibut)
• 1-28 oz canned crushed Tomatoes
• 1 Tbl Cinnamon
• 1 can Chickpeas
• 1/4 Cup Currants or golden raisins
• (salt & pepper to taste)

Optional:

• 1 tsp crushed red chili flakes
• 1 Tbl mint, chopped
• 2 Tbl cilantro, chopped
• 2 Cups cooked couscous or brown rice

Simmer all ingredients, covered for 5 minutes. Add salt and pepper to taste and add in optional ingredients at this time (off the heat). Serve over rice or cous cous.

(Kristin Hamzik)

Well, let the diet begin! We are still in a food coma from all of the Thanksgiving binging (but it was so damn good-mashed potatoes, stuffing, that cheesecake…YUM!!). Ok, Kristin, lets get back to the task at hand…

To jump start the road to a healthy recovery, try this 5 in 5. We can’t promise your jeans will button tomorrow, but at least you wont feel guilty about noshing on this one!

Winter Shrimp Salad

serves 4

• 2 lbs shrimp, cooked (peeled and deveined)
• 2 cans mandarin oranges, juice reserved
• 2 cans beets, sliced
• 1 medium red onion, thinly sliced
• 1 Cup pistachio nuts, roughly chopped

Optional Ingredients

• 4 tsp olive oil
• 1/2 Cup mint, chopped
• 2/3 Cup Romano cheese, grated or 8 oz goat cheese
• Salt & Pepper to taste

Directions

• Heat juice from oranges on medium heat for 5 minutes to reduce.
• Gently toss first 4 ingredients in a large bowl.
• Arrange on individual plates or on a large colored platter for a more elegant presentation.
• Drizzle with orange reduction.
• Sprinkle with nuts and optional ingredients if desired.

Bon Appetit!

(Kristin Hamzik)

Turkey is a blank canvas. It takes on the flavor of whatever you marinate, glaze or sauce it up with. This tangy glaze is a perfect combo with the succulent and juicy turkey. The best part is that you don’t have to wake up at 4am to cook the turkey!

You can find the rotisserie turkey breast at Jewel, Dominicks or Whole Foods. Now that is something to be thankful for!!!

Pomegranate Glazed Turkey Breast

• 1 rotisserie turkey breast (at least 2 lbs)
• ½ Cup Pomegranate molasses*
• 1 Cup Orange Juice & zest of 1 orange
• 1 tsp crushed garlic
• 1 tsp red chili flakes (or cayenne)

1 Tbl olive oil & Salt & pepper to taste

Directions

• Keep turkey warm in a 375 degree oven until ready to serve.
• Simmer all glaze ingredients in a sauce pot on medium heat for 5 minutes.
• With a spoon or basting brush, spread glaze over turkey. 
• Slice turkey breast, arrange on a platter and drizzle remaining glaze over the meat.

*Can be found at any middle eastern market or at the Spice House (1512 N. Wells in Old Town; 4 oz bottle is $3.49)

This stuffing is simple, stress free and travels to any holiday gathering. The fruit and nuts are a natural match with the pomegranate turkey. Enjoy!

Wild Rice Stuffing with Dried Cranberries, Pistachios, and Sage

Serves 4

• 2 packages of 90 second wild rice
• 1 Cup pistachios, chopped
• 1 Cup dried cranberries (or dried cherries)
• ½ Cup fresh sage, chopped
• ½ Cup jarred apple sauce (or apple jam)

Salt & pepper to taste

Directions

• In a small sauce pot heat apple sauce & cranberries on medium heat until warm; 5 minutes.
• Cook wild rice in microwave for 90 seconds.
• Mix rice, sauce, pistachios, and sage and serve along side of the turkey.

This simple and elegant dish is perfect for an hors d’oeuvre or first course at your holiday meal. It travels well and your guests will be so impressed! Tres Fabulous!

Belgian Endive spears with Pecans, Bleu Cheese & Cherries

serves 8 as a first course or 16 as an hors d’oeuvre

• 4 bunches Endive, washed & separated
• 1 Cup Bleu Cheese (Maytag, Cabrales, Gorgonzola or your favorite)
• 1 Cup dried Cherries
• 1 1/4 Cup whole candied Pecans (or walnuts)
• 3/4 Cup Balsamic Vinaigrette (store bought)

Arrange endive on serving platter. Sprinkle bleu cheese, nuts and cherries on endive; making sure that each spear has some of the ingredients on them. Lightly drizzle dressing over the spears.* Bon Appetit!

*If you are traveling to a party with this dish, wait to drizzle dressing until you are ready to serve.

(Kristin Hamzik)

Just because you don’t drive a hybrid car or grow your own food doesn’t mean you can’t “Go Green”. A few simple changes in your day-to-day routine can impact your carbon footprint, make you more aware of your energy output and even save you some cash. PoorLittleRichGirls put together this list of four easy ways to make a big difference.

Give Bottles the Boot

According to the World Wide Fund for Nature (WWF), approximately 1.5 million tons of plastic are used each year for bottling water. 1.5 million TONS! Don’t get us wrong - we understand the obsession with having a bottle of water with you at all times and that it somehow makes you feel athletic and/or healthy. But the water bottle “trend” is far behind us. The new hydro-trend is to be “Eco-Chic” by toting your own reusable water bottle with you.

PLRG Recommends: Sigg Bottles, which go for around $20 each. Not bad when you think about how much you spend on water bottles each month.

BYO…BAG!

This tip is super easy but really impactful. More than 380 billion plastic bags, sacks and wraps are consumed in the U.S. each year, according to the EPA. Many of these plastic bags are mistaken for food by marine life and lead to their death. What’s left usually ends up in our landfills. The next time you plan on hitting up the grocery store, remember to bring your own bag(s). Bring the plastic bags you already have in your home, or one of the many totes we know PLRGs have in their closets.

PLRG Recommends: At Whole Foods score “A Better Bag” (reusable and cute!) for less than a dollar. These are easy to fold up and store in your car or work bag, and they are stylish too!

RE-luminate Your Space

PoorLittleRichGirls love to save money with little effort. So, the next time a lightbulb in your home runs out, replace it with a compact fluorescent bulb, or CFL. According to Energy Star, CFLs last longer (10 times), use less energy (75% less) and can save you up to $50 in electricity costs over its lifetime, compared to an incandescent bulb.

PLRG Recommends: We love ShopLocal.com, where you can check out which local hardware stores are running any sales on lightbulbs, or anything else you may need for your home!

Pare Down on Paper

It may seem easier to use paper plates and paper napkins at home as the clean-up is quick, but paper use in the US requires approximately 4 billion trees to be cut down each year. Entire ecosystems are being destroyed because of this huge amount of paper use. There are many easy ways to reduce the amount of paper you use, and save you money. To start, use cloth napkins, regular dishes and recycled toilet paper. You can also pay your bills online and opt out of any junk mail you receive.

PLRG Recommends: Check out Bucktown’s own eco-boutique, Grasshopper 510 where you can find eco-friendly products and gifts including organic cotton napkins.

(Noelle Provencial)

Don’t get us wrong; we love going to our favorite brunch spots on the weekends after a long night out. But now that times are tough and it’s quite the effort to throw on three layers to go anywhere… We have come up with a recipe for a quick, easy, healthy and satisfying brunch item that will become your new staple.

So Get Cozy, snuggle up under some blankets, warm your hands around your fav coffee cup and take a nap after eating this one! After all…that’s what Sundays are for right?!?

Mexican Brunch Wrap
serves 2

• 2 Wheat tortillas
• 4 TBL guacamole (store bought)
• pepper jack or Mexican blend cheese
• black bean & corn salsa
• 2 eggs; scrambled

Scramble eggs on low heat with 1 tsp butter until firm (2-3 minutes). Add cheese and allow it to melt (2 minutes). Spread guacamole on tortilla and spoon salsa on top. Add eggs, wrap up and enjoy!

(Kristin Hamzik)