written by threadslinger

Since I am kind of a huge political nerd I threw a party on the day of the Texas/Ohio primaries a few weeks ago. I decided that for the event I would make a cake shaped like Texas. And, while it wasn’t a resounding successful night for the candidate I wanted to win, he did net the most delegates out of Texas. I think the cake had something to do with it.

written by marieann

I love the idea of mug cozies but I’m not that big of a crocheter. When I saw this idea in a store, I had to make my own! It’s a quick project and sooo cute. Make one to fit all your favorite mugs.

Materials:
8 eyelets
ribbon
batting
fabric scraps

Tools:
hammer
sewing machine

Directions:
1. If you are using a curved cup (like from Starbucks; its when the cup tapers to smaller at the bottom) then you need a curved cozy. Use the brown paper cozy from a Starbucks cup for the pattern for a curved cozy (shortened it a bit though so you have room for the laces). If you use a straight mug, then you need a straight rectangle pattern. Just measure around the straight mug to get the circumference and make it as tall as your hand. Tape your pattern around your mug just to be sure it fits smoothly but is a bit short to go all the way around.

2. Using the pattern you made in step 1, cut two cozy pieces from your fabric and one from the batting.

3. Pin the three layers together as follows: fabric pieces should be right sides together, the batting should be on top, batting touching the wrong side of one of the fabrics.

4. Sew around three edges (leave a short end open) with a 1/4″ seam.

5. Trim excess fabric around seams and clip corners. Turn right side out; press.

6. Turn under the raw edges and sew that seam shut. Quilt randomly all around.

7. Mark four places for the eyelets to go on one end evenly spaced out and 1/2″ inside the edge. Put in the eyelets. Then fold the cozy in half and mark the eyelet placings on the other end (this ensure accuracy so that both ends match). Put in those eyelets.

8. Lace with ribbon, walaa!

written by threadslinger

I have recently re-discovered my love for granola. But, at the grocery store you can spend 6.95 on 10 ounces of granola and that is just crazy. So, I found this super easy recipe to make granola and I am pretty sure I will never purchase it again.

Ingredients

2 cups old fashioned oats (not the quick oats
1/2 cup wheat germ
2 T dark brown sugar
1/4 t salt
1 Cup alternative ingredients (you can add whatever you want, I added 1/3 cup coconut, 1/3 cup walnuts and 1/3 cup raisins)
3 T vegetable oil
1 T water

Directions

1. Mix dry ingredients in a bowl except for dried fruit. Simmer together liquid ingredients on low. Pour over dry ingredients.

2. Place ingredients in a glass casserole dish and bake at 275 for half an hour. Then add raisins and continue to cook for 15 more minutes or until golden brown. Have fun with substituting different kinds of ingredients!

written by marieann

I can’t think of the word, but there’s something to describe a meat dish that’s basically a giant pile of leftovers. You can throw just about anything in there and it’s good. That word (?) describes this vegetarian miso soup. It tastes good with nearly anything that you have on hand but best of all is super quick. You should change the ingredients liberally based on what’s in your cupboard. The miso is the only constant. Miso is INCREDIBLY healthy and you should seriously think about putting this into your soups (instead of animal broth).

Ingredients:

2 cups of water
2/3 cups frozen vegetables — pick what you like, I like the Italian blend but the soup blend or others will do
fresh vegetables that you have on hand — spinach, mushrooms, carrots, etc.
1/2 cup beans — again pick; I like lentil, black bean or red beans
tofu — 8 1″ squares
1 heaping tablespoon of miso paste — white paste tastes the best

This is one serving.

Instructions:

1. Boil 1 1/2 cups of the water. Add the frozen vegetables and fresh vegetables that take longer to cook (such as carrots). Simmer for 4-5 minutes.

2. Meanwhile, cook 1/2 cup of water for 2 minutes in the microwave. After the water is heated, dissolve the miso paste in the hot water.

3. After the vegetables have simmered 4-5 minutes, add the beans and fresh vegetables that cook up quick. Simmer for 2 minutes.

4. Add the tofu. Simmer for 2 minutes.

5. Remove from heat. Stir in the miso water. Enjoy!

WHERE TO PURCHASE MISO PASTE:

It’s available at health stores in the section where they sell tofu and tempeh and other cold soy products. You may be able to purchase powdered miso at regular grocery stores in the “international” section.

written by threadslinger

Even though Thanksgiving is over I think that this recpie so so dang good that you will want to make it just because. This is clearly one of those “this is holidays so I will allow myself to eat this” desserts cause diet it is not. But, it is very delicious. And good for people who like pumpkin but don’t want to o.d on it.

Ingredients

3 packages cream cheese (8oz) at room temperature
1 Cup Sugar
1 teaspoon groung cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup whipping cream
2 teaspoons vanilla extract
3 large eggs
3/4 cup solid-packed pumpkin
1 graham cracker pie crust

Directions

1. Preheat oven to 350 degrees F.

2. To make filling, Mix cream cheese and sugar for 3 minutes on medium speed. Add the cinnamon, ginger, cardoman and nutmeg. On medium speed add the whipping cream and vanilla and beat for 2 minutes. Add the eggs one at a time beating well after each addition and scraping the bowl. Add the pumpkin and beat until combined

3. Add to prepared pan. Put pie pan in a larger pan (like a roast pan) and put in the oven add boiling water half way up the sides of the pie pan.

4. Bake for 60 Minutes. Turn off the oven heat and open door slightly. Leave the cheesecake in the oven for an hour.

Store refrigerated

written by admin

My friend is a great cook. Her mother owns a restaurant and she’s working writing and publishing a cookbook. She doesn’t cook like I cook (that is, strictly follow directions) because she actually understands the science behind cooking so she makes her own recipes and tweaks. She’s always my go-to for meal ideas and cooking hints. She’d love to eventually have her own cooking show but in the meantime she’s started a cooking blog, Food FascinNation.

She plans to answer all reader submitted questions … so ask her about the process of cooking, substitutes, recipes, anything (no question too easy or hard)! She’ll also post some of her favorite recipes (she’s also an amazing food photographer) and techniques. She just started the blog but I strongly recommend you add it to your RSS reader because I’m sure you’ll learn a lot about cooking as she posts more in the future.

written by threadslinger

I feel like we haven’t posted any recipes in a long time and this is super easy (and good) to make.** Plus, it has great left over potential if you are cooking only for 2 like me

Ingredients

no bake lasagna noodles (so worth it, I will never go back to the boil ones)
1 can tomato paste
1 can stewed tomatoes
1 jar of tomato sauce (I use Classio typically)
Dried, crushed basil leaves
Dried garlic powder
5-6 cloves of garlic, diced or put in a garlic press
Mozzarella cheese
Ricotta Cheese
glass casserole dish

Directions

1. Preheat oven to 350 degrees.

2. Make the sauce first by adding together the tomato paste, sauce, and stewed tomatoes in a medium sized pan on simmer. Mix in garlic cloves and basil to taste. This is the part where you have to keep adding to see what fits your taste for the sauce.

3. After that is completed lay a thin layer of sauce on the bottom of the pan. Place noodles on top. Then layer ricotta cheese, more sauce and cover with a layer of grated mozzarella cheese and sprinkle on some basil and garlic. Repeat these steps until the pan is full.

4. When you get to the top of the pan put a thick layer of the mozzarella cheese, making sure to cover all the noodles. Then cover with tin foil and bake in the oven for 45 min. I usually fry up some zucchini or make a good salad to go with this. Enjoy!

** hehe i didn’t see that Marie had just posted a recipe. Oh well, you all can enjoy two great dishes!

written by marieann

I don’t have a photo of this because in the bowl it looked gross. It tasted … FANTASTIC. This soup is so easy to make, just dump it all in. It’s like chili but quicker and with a more zesty taste. This freezes well so make a big pot and save the leftovers for another week.

Ingredients

1/2 lb ground beef (optional; as a veggie I skip this and it is still SO good)
1 pkg. taco seasoning
1 can tomato sauce
1 can diced stewed tomatoes
1 can corn (or about 1 cup of frozen corn + 1/2 cup water)
1 can kidney beans

Directions

Brown ground beef in sauce pot, drain. Add the rest of ingredients (with juices). Simmer until heated through. Serve with tortilla chips, sour cream and shredded cheese.

written by marieann

This relatively healthy, vegetarian (and I think vegan) is an instant family favorite. It’s a snap to make, makes a lot, and you can eat it slightly warm or even chilled with salad greens (like spinach!) for more healthiness. I’m not too good at photographing food so you’ll have to use your imagination a little. Also, I got this recipe out of the Friends cookbook under the Phoebe section. Yes, I do own that book. No, I wasn’t being ironic.

Ingredients
3 cups of cooked rice
1 can chickpeas, drained and rinsed
1 large red (or green) bell pepper, diced small
1/4 cup sliced (or whole) almonds, lightly toasted
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon curry powder
3/4 teaspoon salt
3 tablespoons minced fresh basil leaves (or parsley)

Instructions
1. Prepare the brown rice according to package directions. Stir in the chick peas, bell pepper, and toasted almonds.

2. Whisk the oil, lemon juice, vinegar, curry and salt together. Stir in the basil.

3. Drizzle the dressing over the brown rice salad and mix well until the salad is evenly coated.

written by threadslinger

This is something commonly referred to by my boyfriend as zucchini cake because it so rich and good! Here is a super easy way to make delicious zucchini bread.

Ingredients

2 1/2 Cups sugar
2 Cups coarsely grated zucchini
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup corn or vegetable oil
3 large eggs
3 Cups flour
1 teaspoon salt
1/4 teasppon baking powder

Directions

1. In a large boowl mix sugar, oil, zucchini, eggs and vanilla. Sift together and stir in flour, baking soda, sald cinnamon and paking powder.
2. Pour into greased bread pan. Test for doneness by inserting a tootpick into center of loaf. If there is no batter on toothpick bread is done.