Archive for the ‘Food’ Category
Cindy B. Is a prolific quilter. She likes small pieces,scrap quilts, and reproduction fabric. Once she starts, she keeps going on a project until finished. I love how she used dark blocks around the edge to create a “border”.
Judy inspires us to do our part to make the Piecemakers Quilt Guild the special group it is. The Christmas party of the guild is a dinner, organized by Judy, with a little bit of help from the rest of the Tuesday sewers. In this picture, the sewing elves have finished making stockings to keep the silverware, and dress up the table for the party.
We also made the most adorable shades for wine glasses. Votive candles go inside the glasses. I forgot to take a picture of them. They are really cute!
In preparation for our Christmas celebration, I stocked up on Bev Friendly Chocolate chips. Josh’s cookies are the perfect size(big), and he NEVER burns them. I don’t know what recipe he uses to create his delicious cookies, but Ida Mae makes wonderful SOFT cookies using the following recipe. I’m excited that so many family members will be here for Christmas. Yes, in addition to Chocolate chip cookies there will be HOMEMADE cheesecake!
Yes, they are the best!
1 -1/2 cups oatmeal
2 cups buttermilk
1/2 cup flour
1 tsp sugar
1 tsp baking soda
1/2 tsp salt
3 tbsp oil
This recipe is best mixed the night before and stored in the fridge.
There are two recipes I’ve been holding onto lately that I want to try . . . so I figured I would post them here so I remembered where I put them (and maybe you can try them too!).
First up, Cookie & Kate’s Banana Oat Pancakes .
You can eat these, Mom. She uses coconut oil instead of butter. They remind me of Pop-Pop’s Oatmeal Pancakes. Can you please post that recipe so I always know where to find it?
Second up is this Zucchini Pasta with Pesto.
It’s ANOTHER meal you can make (sans the parmesan cheese). I guess I need to also buy myself a spiralizer.
YUM! Have a great weekend!
Mike made this for dinner the other night and it was FANTASTIC! What makes it even better is that you can eat it, Mom. Enjoy!
Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked
- Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
- Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
- To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
I LOVE pumpkin, I love scones, I can’t ingest milk products. When I found a recipe for Starbucks pumpkin scones, Pop pop made them as soon as I brought home some canned pumpkin.
The scones were amazing!!! Dad and I need a little practice in the appearance of the delicious creations, but Mom mom and I don’t think we should change anything else.
We used the recipe from http://www.cookingclassy.com/2014/08/pumpkin-scones-starbucks-copycat/ (except for the milk products.) It is wonderful to have a chef on staff that can make the needed substitutions for my milk allergy.
The website also has a picture of what our scones will look like the next time we make them.
(The reason for the title of this post is that Carter likes homemade biscuits as much as you. He knew they were lovingly handmade by Pop pop because they looked homemade. )
Well, it’s officially fall (and we officially suck as bloggers – my goodness!). Last night I made this yummy meal from Martha’s new “One Pot” cookbook. Using only one pot is SO up my alley – I LOVE when Mike makes dinner but I also hate it because that means that I’m on clean up duty . . . which means that I have to clean EVERY SINGLE dish, pan, pot, utensil, that we own. Is that a man thing? Or just my man thing?
I used chicken sausage instead of pork and it’s still missing something . . . maybe more flavorful chicken sausage? Still good enough to post.
Sweet potato and sausage soup
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, cut into 3/4-inch pieces
- 2 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 3/4 pound sweet or hot Italian sausage, casings removed
- 2 sweet potatoes (1 pound total), peeled and cut into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- 3/4 cup small pasta shells
- 4 cups coarsely chopped mixed leafy greens, such as kale and Swiss chard
- Freshly grated Parmigiano-Reggiano cheese, for serving
In a stockpot, heat oil over medium-high. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmigiano-Reggiano.
Tonight I’m thinking of making Caramelized Onion and Yogurt Pasta + Kale Salad with Apples and Hazelnuts. Looks pretty good, right?