What's Cooking

This week's mystery ingredient--CREAMED CORN--UGH.   There is a reason for the UGH.  Back in the day, Catholics didn't eat meat on Fridays.  My dad,  God bless his soul, did not like fish or pasta.  His favorite Friday night dinner was mashed potatoes, stewed tomatoes and creamed corn.       I have used creamed corn in corn chowder, which I love.  But it isn't a favorite with the big guy.  Now I like corn bread and remember seeing some recipes that use creamed corn.  I found this one on food network--triple corn bread by Gina and Pat Neely.

It was very tasty.  When I make it again,  I think I will use buttermilk and baby sweet corn instead of the large kernals.  I served with homemade chicken vegetable soup.  The big guy ate some and declared it good!!!

Stash Report Week 3

I love reporting finishes!!  It makes me feel productive.  Does your quilt guild have challenges?  Each year our president issues a challenge.  This year our president chose a charity Wrapped Up in Sports.  This is one of the challenges I finished with time to spare!

I will post a picture later today.  I have been having trouble loading pictures.  I used to use Window Photo Gallery but I haven't been able to use Windows when I want to add a photo.  I am still trying to figure out how to use Picasa to do it.

So for now just numbers.

Fabric in this week:  2 (backing for another project)
Fabric out this week;  5.25 yards
Fabric in YTD:  2
Fabric out YTD:  28.75

What's Cooking Week 3

I missed last week's mystery ingredient--carrots.  I had a recipe in mind--Carribean Pepper Pot Soup.  But was side-lined with a sick grand-daughter and other appointments. 
I was excited to see spinach listed for this week.  We both enjoy it and I wanted to share my version of Italian Sausage and Spinach Soup.

Italian Sausage and Spinach Soup

 3 Tablespoons Olive Oil

1 medium onion diced

 1 lb.  Sweet Italian Sausage removed from casing

3 cloves garlic minced

8-10 cups Chicken broth (homemade if you have it)

1-- 29 oz can Italian plum tomatoes chopped

1 ½ teaspoons Italian Seasoning

Parmesan cheese rind

1 Cup Orzo

8 oz Fresh Spinach, stems removed, coarsely chopped

Salt and Pepper to taste

Shredded Mozarella

Saute onion in olive oil until translucent.  Add Italian sausage.  Lightly brown.  Add chopped garlic and sauté 30 seconds longer.  Add tomatoes with their juice, chicken broth, Italian seasoning, and parmesan rind.  Simmer  2-2 ½ hours.  Add Orzo and chopped spinach. Salt and pepper to taste.   Simmer 15-20 minutes or until Orzo is done.  Serve with shredded Mozzarella.  I think it tastes better the 2^nd day.

 

Stash Report Week 1

I am off to a good start!  I was able to do a little SA challenge during the holiday season and actually finished a few things.
 Fabric In this week:  0
Fabric out this week:  23.5
In YTD: 0
Out YTDL  23.5

Happy New Year

What's Cooking

One of my resloutions for the New Year, is to be a more active blogger.  I am settling into retired life rather nicely.  And I get to spend time doing the things I love.  Judy L at Patchwork Times has invited us to cook along with a "mystery ingredient" of the week.  We had a little preview.  The first ingredient is sweet potatoes.  Not only are they tasty but nutritious as well.  My husband is not a fan.  Did I mention he has never tried them!!  Usually I just roast them with a little olive oil and salt and pepper.  My google search led me to Eating Well and their recipe Chile-Garlic Sweet potatoes.

The recipe is quick to prepare with only five ingredients. 

I wisked the olive oil, soy sauce, garlic chili paste and white pepper in a bowl.  Then the potatoes were added and tossed.  I roasted them alongside my chicken.

Not only were they pretty to look at but they tasted good too!!  They were a little spicy but went well with the roast chicken.