August 26, 2010
Moving
I"m in the process of moving over to http://stitchndish.wordpress.com. Please come and visit me there.
August 22, 2010
Asparagus and Canadian Bacon Pizza Recipe
What can I say, this recipe has it all: it is fast, delicious, and creates very few dishes. This can be made for an easy week night meal, or a fantastic lunch. Tonight I discovered it is wonderful with New Belgium Hoptober Golden Ale.
Preheat the oven to 425°. In a medium bowl mix together some asparagus, fire roasted tomatoes with green chilies, Canadian bacon, two heaping handfuls of Italian cheese blend, and a dab of olive oil.
Place two lightly oiled whole wheat tortillas, oil side down on a cookie sheet. Spread some pesto on the tortillas and divide the asparagus mixture between the two tortillas.
Bake for 10 minutes or until cheese is bubbly and brown around the edges.
Asparagus and Canadian Bacon Pizza
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 2
Ingredients
8 asparagus spears, chopped into 1 inch pieces
½ can (15 oz) of fire roasted tomatoes with green chilies
2-3 slices of Canadian bacon, sliced
3 tspsolive oil, divided
2 cups Italian blend shredded cheese
2 whole wheat tortillas
2 tsp pesto
Preparation
Preheat oven to 425°F. In a medium bowl combine the asparagus, tomatoes, Canadian bacon, cheese, and one teaspoon of olive oil. Use the other two tsps of oil to lightly oil the underside of the tortillas. Place 1 tsp of pesto on each tortilla. Divide the asparagus mixture between the two tortillas, and top with a light sprinkle of additional cheese. Bake for 10 minutes or until the cheese is bubbly and brown around the edges. Enjoy.
Preheat the oven to 425°. In a medium bowl mix together some asparagus, fire roasted tomatoes with green chilies, Canadian bacon, two heaping handfuls of Italian cheese blend, and a dab of olive oil.
Place two lightly oiled whole wheat tortillas, oil side down on a cookie sheet. Spread some pesto on the tortillas and divide the asparagus mixture between the two tortillas.
Bake for 10 minutes or until cheese is bubbly and brown around the edges.
Asparagus and Canadian Bacon Pizza
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 2
Ingredients
8 asparagus spears, chopped into 1 inch pieces
½ can (15 oz) of fire roasted tomatoes with green chilies
2-3 slices of Canadian bacon, sliced
3 tspsolive oil, divided
2 cups Italian blend shredded cheese
2 whole wheat tortillas
2 tsp pesto
Preparation
Preheat oven to 425°F. In a medium bowl combine the asparagus, tomatoes, Canadian bacon, cheese, and one teaspoon of olive oil. Use the other two tsps of oil to lightly oil the underside of the tortillas. Place 1 tsp of pesto on each tortilla. Divide the asparagus mixture between the two tortillas, and top with a light sprinkle of additional cheese. Bake for 10 minutes or until the cheese is bubbly and brown around the edges. Enjoy.
August 18, 2010
Vegan Sweet Potato and Chick Pea Curry with Quinoa Recipe
When I set out to make dinner this evening, I did not specifically intend to prepare a vegan dish, it just kinda happened as I kept adding ingredients. I think I've mentioned that I love curried sweet potatoes, and it was that love that inspired this dish.
To begin, rinse one cup of quinoa (keen-wah) in a mesh strainer until the water runs clear.
I made quinoa a few weeks ago for the first time, and my family loves it. It has replaced rice in most of our recipes.
Place the rinsed quinoa in a medium sauce pan with two cups of vegetable stock and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
While the quinoa cooks, grab a large sweet potato and peel it.
Next quarter the potato, cut each quarter in half and slice.
Dice up half of a sweet onion, and throw it in a skillet with some hot olive oil. Cook the onions until they become translucent. Be sure to stir them frequently, as you don't want them to brown.
Toss in the sweet potatoes, and cook until they begin to brown a bit.
Next add a tablespoon or two, depending on how hot you like it, of curry paste. Mix it all around, and let cook for two minutes until the house smells delicious.
Once the curry is fragrant, mix in ½ cup to a cup of vegetable stock, along with ½ cup of frozen peas. Cover and let simmer for 5 minutes
Remove the lid and add a ¼ cup sweet mango chutney, a can of chick peas, and two to three heaping handfuls of fresh spinach.
Let the spinach cook down, stirring occasionally until you have something that looks like this.
Serve up with a side of quinoa and a little more mango chutney drizzled on top. Enjoy!
Sweet Potato and Chick Pea Curry
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6
Ingredients
1 cup quinoa
3 cups vegetable stock, divided
1 tbs. olive oil
1 large sweet potato, diced
½ medium sweet onion, dieed
1-2 tbs. curry paste
½ cup frozen peas
1 (15 oz.) can chick peas
1 tbs. sweet mango chutney
3 cups fresh baby spinach
Preparation
Rinse quinoa in a mesh strainer until the water runs clear. Place the quinoa in a large sauce pan with 2 cups of vegetable stock. Heat to boiling, then reduce heat to low, and simmer, covered, for 20 minutes. Remove from heat and let stand, covered for 5 minutes.
While quinoa simmers, peel and dice the sweet potato and onion. Cook onion in the olive oil in a large skillet until they become translucent. Add the sweet potatoes, and sautee until brown. Add the curry paste and allow to cook for 2 minutes until fragrant. Mix in the peas and remaining cup of vegetable stock. Cover the skillet and simmer over medium heat for 5 minutes. Stir in the remaining ingredients, stirring gently until the spinach cooks down.
Serve with a side a quinoa, and drizzle with more chutney. Enjoy.
To begin, rinse one cup of quinoa (keen-wah) in a mesh strainer until the water runs clear.
I made quinoa a few weeks ago for the first time, and my family loves it. It has replaced rice in most of our recipes.
Place the rinsed quinoa in a medium sauce pan with two cups of vegetable stock and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
While the quinoa cooks, grab a large sweet potato and peel it.
Next quarter the potato, cut each quarter in half and slice.
Dice up half of a sweet onion, and throw it in a skillet with some hot olive oil. Cook the onions until they become translucent. Be sure to stir them frequently, as you don't want them to brown.
Toss in the sweet potatoes, and cook until they begin to brown a bit.
Next add a tablespoon or two, depending on how hot you like it, of curry paste. Mix it all around, and let cook for two minutes until the house smells delicious.
Once the curry is fragrant, mix in ½ cup to a cup of vegetable stock, along with ½ cup of frozen peas. Cover and let simmer for 5 minutes
Remove the lid and add a ¼ cup sweet mango chutney, a can of chick peas, and two to three heaping handfuls of fresh spinach.
Let the spinach cook down, stirring occasionally until you have something that looks like this.
Serve up with a side of quinoa and a little more mango chutney drizzled on top. Enjoy!
Sweet Potato and Chick Pea Curry
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6
Ingredients
1 cup quinoa
3 cups vegetable stock, divided
1 tbs. olive oil
1 large sweet potato, diced
½ medium sweet onion, dieed
1-2 tbs. curry paste
½ cup frozen peas
1 (15 oz.) can chick peas
1 tbs. sweet mango chutney
3 cups fresh baby spinach
Preparation
Rinse quinoa in a mesh strainer until the water runs clear. Place the quinoa in a large sauce pan with 2 cups of vegetable stock. Heat to boiling, then reduce heat to low, and simmer, covered, for 20 minutes. Remove from heat and let stand, covered for 5 minutes.
While quinoa simmers, peel and dice the sweet potato and onion. Cook onion in the olive oil in a large skillet until they become translucent. Add the sweet potatoes, and sautee until brown. Add the curry paste and allow to cook for 2 minutes until fragrant. Mix in the peas and remaining cup of vegetable stock. Cover the skillet and simmer over medium heat for 5 minutes. Stir in the remaining ingredients, stirring gently until the spinach cooks down.
Serve with a side a quinoa, and drizzle with more chutney. Enjoy.
Hand Knit Crew Socks: Complete
Cast On Date: June 22, 2010
Completion Date: August 4, 2010
Remember back in June when I wrote about facing fears and starting my first pair of hand knit socks? Well, here they are!
The entire experience was much more pleasant than I had expected. I followed a free pattern from Unicorn Books and Crafts that was extremely easy to follow. At first I had to get used to the little needles, and thin yarn, and after three attempts to join correctly on the first sock, determination prevailed. The yarn is so soft, and these socks are custom tailored to fit my foot exactly. I cannot wait for cold winter floors so I have a good excuse to wear these socks!
Completion Date: August 4, 2010
Remember back in June when I wrote about facing fears and starting my first pair of hand knit socks? Well, here they are!
The entire experience was much more pleasant than I had expected. I followed a free pattern from Unicorn Books and Crafts that was extremely easy to follow. At first I had to get used to the little needles, and thin yarn, and after three attempts to join correctly on the first sock, determination prevailed. The yarn is so soft, and these socks are custom tailored to fit my foot exactly. I cannot wait for cold winter floors so I have a good excuse to wear these socks!
August 12, 2010
Heath Bar Apple Dip
This dip shows up at parties that my friends have all the time, and since I have started making it, it has become my most requested recipe. It is fantastic on Granny Smith apples, and some other less expected items such as carrots and pretzels. We have had a lot of fun experimenting with things to eat this dip on, and so far it is agreed that it should never be eaten on broccoli.
Heath Bar Apple Dip
Prep Time: 10 minutes Cook Time: 0
Ingredients
1 (8 oz.) package of cream cheese, softened
¼ cup light brown sugar
¼ cup granulated white sugar
1 tsp. vanilla
¼-½ cup crushed Heath Bar pieces
Preparation
Mix all ingredients in a medium sized bowl, and serve with apples, carrots, and pretzels.
Enjoy.
**Notes**
It is my preference to use slightly less than the ¼ cup of each sugar. Also, a light, or fat free cream cheese could be used, but I have never tried it. If you do, let me know how it is.
For those of you who have made this, what foods have you found that it is delicious on, and which have you found that should be avoided?
Heath Bar Apple Dip
Prep Time: 10 minutes Cook Time: 0
Ingredients
1 (8 oz.) package of cream cheese, softened
¼ cup light brown sugar
¼ cup granulated white sugar
1 tsp. vanilla
¼-½ cup crushed Heath Bar pieces
Preparation
Mix all ingredients in a medium sized bowl, and serve with apples, carrots, and pretzels.
Enjoy.
**Notes**
It is my preference to use slightly less than the ¼ cup of each sugar. Also, a light, or fat free cream cheese could be used, but I have never tried it. If you do, let me know how it is.
For those of you who have made this, what foods have you found that it is delicious on, and which have you found that should be avoided?
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