We harvested our first peas this weekend, so a spring pasta dish made it onto our dinner menu.
I melted 2 tbsp. of butter then sauteed 4 minced garlic cloves and a thinly sliced leek for approx. 5 minutes.
Then I sliced a few mushrooms and added them to the pan for a few more minutes, along with salt and pepper to taste. Then I turned the heat off and got busy with the rest of the ingredients.
Here they are: pappardelle pasta, 2 lemons, fresh peas, low fat ricotta cheese and parmesian cheese. The first thing I did was zest the two lemons into the pan of vegetables. No lemon juice was used in this recipe, I saved the zest-less lemons in the fridge for another day.
I cooked the peas in boiling water for 2 minutes then scooped them out with a slotted spoon and moved them to the pan of veggies. The pasta nests went right into the boiling water and cooked for 4 minutes.
I moved the cooked pasta to the pan of veggies and turned the heat on medium.
I alternated adding large spoonfuls of ricotta cheese with small ladels of the pasta water. I didn't measure, but think I used about 1/2 cup of the pasta water and 3/4 cup of the ricotta. I then mixed in 1/4 cup of the parm cheese. I only cooked this for about 2 more minutes while stirring to incorporate everything together.
We had supplies delivered today to mix our own cone 6 glazes based on some recipes we got from a local studio. Does anyone have tips/suggestions for the mixing process or how to get the perfect consistency? We didn't receive MSDS sheets for what we purchased so will do some safety research before we get started.
All of you fabulous bakers, it's time for a cooking challenge! The subject is Sweet Easter and Spring Treats. You can make dessert, chocolates, cookies, a bunny cake, cupcakes, Easter basket goodies - anything sweet that celebrates Spring.
-This challenge is open to all Craftster members.
-You must be posting your 2012 goodies, prior years are not eligible.
-Your entry must be sweet, not savory.
-Each participant may enter just once.
-This contest will be open for entries from April 8th through April 15th, 2012. The contest will be closed to entries on midnight Sunday, April 15th. Challenge entries may be posted at http://www.craftster.org/forum/index.php?board=447.0. Select New Topic in the upper right corner of this page. Send TroubleT or MissingWillow a PM if you have any questions or difficulties posting.
-Voting will be open from April 15-22, 2012
Prize: The winner of this challenge will be able to select a prize from us at Craftster.org -- any one item from our online shop at http://www.shop.craftster.org/
Are you itching for something fresh while waiting for your frozen garden soil to thaw? Consider trying sprouts. While I was cleaning my kitchen cabinets last week I came across some long forgotten sprout seeds and decided to see if they were still viable and they sure were! I'm certain I picked them up at a garden supply place. I also picked up the green mason jar mesh lid which is useful however you can use a piece of panty hose and a rubber band instead. I grabbed an empty pint jar and put in a tablespoon of mung bean seeds. Put the lid on it and rinsed the seeds then drained them. I kept this jar by my kitchen sink and a few times a day I rinsed and drained the seeds.
After just a little over a week, I had this. Great on salads and sandwiches!
My partner in the Winter Hippy swap, Samsara, is a tribal style dancer. I myself am a former tribal style dancer who still enjoys costuming. I've still got a few of the mirrored belt bases in my stash. I attached one to a black cotton base, whipped up some wool tassels, embellished with a few beads, cowrie shells bits and bobs and here ya go:
I made a trinket box for Samsara in the most recent Winter Hippy swap. One of the themes she mentioned she likes are lotus blossoms, so I went with that. The reddish brown is done with iron oxide with no overglaze. The blue glaze is called Floating Blue. I like the contrast.
Paella is one dish my entire family loves and it's awesome enough to serve on a special occasion. Unlike traditional paella, this version is assembled at the end rather than cooked all together. That means you can, for instance, set aside a portion without shrimp if someone is allergic, or without sausage if someone doesn't eat pork. I also love it because I can cook the ingredients ahead then just make the rice and assemble it right before dinner. I love an impressive, low stress meal!
The first thing I make is lemon garlic mixture that will flavor the rice when it's done. In my mini chopper, I whirl together: The zest of a lemon 1/2 cup lemon juice 1/2 cup olive oil 12 garlic cloves salt & pepper This goes into tupperware and waits in the fridge for assembly.
This is a fresh chorizo and a fresh andouille sausage removed from their casings, crumbled and browned.
Smoked andouille sausage links sliced and browned.
Red and yellow peppers sliced, seeded, splashed with red wine vinegar and olive oil then roasted for 45 minutes at 350 degrees. Once they're cool enough to handle, I peel the skin off.
Sea scallops patted dry and sauteed in a little olive oil just 2 minutes per side. They were really expensive this week so I cut them in half.
Shrimp peeled, deveined and sauteed in a little olive oil. I'm always careful not to overcook shrimp. They just take a minute or two per side.
So... everything above this point can be done ahead of time. I just gently reheat each component in the microwave right before I stir everything into the rice and lay the chicken thighs on top for serving. To do the chicken thighs, brown both sides in a little olive oil and butter. Put them skin side up on a baking pan, season with salt and pepper then put them in the oven at 450 degrees for 30-40 minutes depending on how big they are. They come out crispy and delicious.
Here's what goes into the rice: 3 cups of long grain rice sauteed in a little butter 6 cups of chicken stock A pinch of saffron salt and pepper to taste Bring to a boil then simmer for 15 minutes, toss 1 cup of frozen peas in during the last 3 minutes of cooking
You can also add steamed clams, mussels, lobster, whatever your heart desires and your pocketbook can handle. Enjoy!
We're going to visit friends for dinner tomorrow night and I was asked to bring a side dish. I decided on roasted vegetables. The carrots, beets and garlic are from our garden. The rest of the veggies were from our fridge. To make these - wash, peel, slice your vegetables as desired. Lay each vegetable in a separate baking dish and splash with a flavored vinegar, drizzle with olive oil, sprinkle with kosher salt. For instance, I used champagne vinegar on the mushrooms, balsamic on the green beans, strawberry vinegar on the carrots, red wine vinegar on the red pepper, etc. These go in the oven at 350 degrees. Stir/toss them every 10 minutes, check them after 30 minutes for doneness. These usually take between 30 and 50 minutes, depending on the vegetable.
When the red pepper is done, the skin will wrinkle. When they are cool enough to handle, peel and discard the skin.
Here they are arranged on a serving dish. We like these served at room temperature. I've also roasted butternut squash, eggplant, hot peppers, asparagus and pearl onions using this simple process. It's always a crowd pleaser.
Have you been wanting to make your own tea wallet? Here's a tutorial for you.
You'll need 5 by 7 inch cuts of outside fabric, inside fabric and a piece of flannel which will help give your wallet some stability. You'll also need a 2.5 by 7 inch cut of your inside fabric and a 3.5 by 7 inch cut of your outside fabric. These will be the interior pockets. Lastly, you'll need an elastic hair tie and a button to finish your wallet.
Fold over and iron a quarter inch of your pocket fabric. Sew it down. Repeat for your other pocket fabric. If your fabric has an orientation to it, make sure you sew the correct edge.
Line up and pin your two pockets to the bottom of your interior fabric. Sew a 1/8 inch seam through all three layers at the bottom to secure them together.
Now it's time to layer them all together. Place your outside fabric on the table, right side up. Then place your interior fabric (with the pockets already sewn on at the bottom) with the right side facing your outside fabric. This means these right sides will be facing each other. On top of that lay your piece of flannel. Mine has animal prints on it. It doesn't matter which side of your flannel is up, it will be hidden inside when you are done. Pin it all together.
Sew a 1/4 inch seam around the layered fabric 'sandwich', leaving about 1 1/2 inches open on one side so you can turn it. Before you start sewing, decide where to leave the turn opening. Have a good look at your fabric. Leave the opening where you want your elastic tie inserted.
Before you turn everything right side out, clip the corners. Rather than just doing a 45 degree angle, I do a rounded cut.
Turn it right side out using a chopstick to help with your corners, iron it (very important) and place the hair elastic where you want it. Pin it in place.
Sew a 1/4 inch seam around the entire edge, make sure you sew over the elastic twice to make it secure.
It's time to sew your button on, opposite your elastic. The thread gets hidden inside a pocket. Sweet!
The last thing you should do is sew a seam right down the middle. Load it with tea, sweetener, pepper flakes, whatever your heart desires. Pop it in your purse and you're good to go.