Clearly, 2.7154 years have passed as there is a Blue Moon tonight. I hope the falling snow does not interfere with my plans of viewing this infrequent celestial occurrence. Regardless, I still plan on enjoying a few *Blue Moons* of my own! Have a safe and Happy New Year!
Monthly Archives: December 2009
Here are a few photos of wool felt food I created for my niece’s play kitchen. The cookies were her favorite!
Spaghetti made with and without red sauce.
Goldfish crackers. These were my least favorite to make. They are life-size and took way too much time and had to be sewn by hand.
Chocolate Chip and Rainbow Sprinkle Cookies.
Bow Tie Pasta
I made a batch of veggie chili a few weeks ago when I made this bread. I am pleased to report that not only do they compliment each other as a meal but they both freeze well!
Two Bean Vegetarian Chili
1 large onion, coarsely chopped
3 cloves garlic, minced
1 med butternut squash, peeled, seeded and cubed into 1/2 chunks
1 red and 1 green bell pepper, seeded and cut into chunks
2 qt sized mason jars of canned tomatoes
2 cans (19 oz) chickpeas, drained and rinsed
2 cans (19oz) black beans, drained and rinsed
2 cups corn
3 carrots, coined
1/2 cup chopped cilantro
1 Tbsp chili powder
S&P to taste
In a large soup pot heat oil over med heat. Add onion and garlic, cook until tender, stirring occasionally. Add squash, carrots, peppers, corn, chili powder and s&p, cook for about 1 minute then add about 1/2 cup of water, cover and simmer until veggies are crisp-tender, about 7 minutes. Add canned tomatoes, chickpeas, black beans and cilantro, bring to a boil. Reduce to a simmer, partially cover and cook for 20 minutes. You can garnish with a lime since it pairs well with the cilantro.
Over the weekend I pulled a bag of shredded zucchini out of the freezer to make this bread. Needing less than a cup I was left with quite a bit still in need of being used. What to do, what to do? Then it hit me, zucchini patties! I forgot how much I love these babies, especially when paired with a dipping sauce of plain yogurt and sriracha. Truth be told I had to fight the urge to indulge in a second dinner. That is how much I love them!
For those of you who NEED precise measurements and step by step procedures, my sincere apologies, that’s just now how I roll. Most of the time I look in my fridge and just started tossing ingredients together. I will however try to approximate just for you. 🙂
2 C shredded zucchini
1/2 of a small onion, chopped
1/4 C grated Parmesan
handful of shredded mozzarella, maybe 1/3 C?
1/3 C Graham Wheat Flour
1/3 C Cornmeal
1/3 C Wheat Germ
fresh ground pepper medley
Mix ingredients together and drop by the spoonful into oiled pan. Brown both sides and enjoy!
I know it’s been a while since my last post, sorry. I have lots to share it’s just finding the time to sit down and actually type it out. I know I say that all the time but I really do mean it! Seriously, I’m still playing catch-up with my canning posts from this past season. Remember the peach honey I mentioned in this post…yea, well, it’s still coming. So to tide you over I’ve got a kick ass, super simple, no kneed bread recipe to share.
My mother shared this recipe with me a while ago and I am just now getting around to making
it. I am kicking myself for waiting this long! It. Is. Damn. Good! I paired it up with a bowl of 2 bean vegetarian chili. Oh my! Maybe some day I will get around to posting the chili too, maybe.
Cast of Characters:
3 C bread flour (all-purpose may be substituted)
3/4 C chopped onion
1/4 C grated Parmesan, divided
4 Tsp baking powder
1/2 Tsp salt ( I have to constantly stop myself from writing NaCl, especially when baking. Chemical reactions are taking place people, recognize! Yes, I am a science junkie.)
1/2 Tsp baking soda
1 C buttermilk
1/2 C veg oil (I had canola on hand, I think I’ll try olive next)
3/4 C shredded zucchini
In a large bowl combine flour, onion, 2 Tbsp parm, baking powder, NaCl (oops it slipped) and baking soda. In a small bowl combine buttermilk, eggs, oil and zucchini. Add wet ingredients to dry and mix until blended. Spoon into a 9-in round baking pan coated with non-stick spray. Sprinkle the remaining Parmesan on top. Bake at 350 for 40-45 minutes.