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Zucchini & Chick Pea Couscous

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Zucchini & Chick Pea Couscous

1 tsp olive oil
1/2 pound chopped zucchini
1/2 small diced onion
1 cloves minced garlic
1/4 diced orange bell pepper
2tsp ground cumin
2tsp fresh dill, 1/2 tsp if dried
1- 14 oz can rinsed chick peas
2/3 c couscous
1 cup boiling vegetable stock
Salt & pepper to taste
2 Tbs nutritional yeast

Cook onion, garlic and orange pepper in oil oil until just tender. Stir in cumin, dill and a pinch of salt.Toss in zucchini and continue to cook over med/low heat until tender. Stir in chick peas and cook for 3 min. Stir in couscous, pour in stock and mix well. Return to a boil, cover and remove from heat for 5 min. Fluff with fork and stir in nutritional yeast.

Even Squishy asked for seconds!
Enjoy!

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Happy St. Patrick’s Day!

sproutnessySprout and Manipogo wanted to help greet you all today… I agreed since they are wearing their green! Sprout is the newest addition to the shop.

I am taking a 1/2 day to celebrate and cook today! The corned beef has been brining in the fridge for a few days. I found the recipe through Craftzine’s Blog. It was really pretty simple, you just have to give it at least 3 days to brine. The real recipe is here at Chow.com. I hope to have some good photos of it tomorrow.

I’ve actually been spending quite a bit of my free time cooking lately. I think the spring weather has me wanting to try new fresh recipes. Last Friday I used Martha Stewarts Lime Meltaway recipe to make orange meltaways.

orangemeltawaysI just basically substituted orange whenever the recipe called for lime. I’ve done this with lemon too, these are so nice with a cup of tea!

On Sunday I made a couple different things…. First was the cranberry lime scones I made for breakfast.

cranberrylimescones2Here is my recipe :

~preheat oven to 500 degrees
Sift together:
1 1/2 cups white flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar

cut in 1/4 cup very cold butter so you have little butter particles that are about the size of a small pea.
stir in:

zest of one lime

Juice from 1/2 of the lime
Enough milk to make 1/2 cup when added to lime juice, I use soy milk
1/2 cups chopped frozen cranberries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 2 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 minutes until golden brown.

Then on Sunday evening I used this recipe from RecipeZaar to make tortilla crusted tilapia.

tilapiaThe recipe worked out really well, I’ll be making this again and again!

Thanks for stopping by! I hope you all have a very nice St. Patrick’s Day!

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Southwest Flavors

I have a new recipe for you today! I get so tired of spending so much money on prepackage food. Besides having to spend so much on such a small amount of food, you really can’t be that sure of what all is in it. There are some Southwest Rice Patties that I really like from Morning Star brand, but a package cost $4.99 for 4 patties! I much prefer making up food from scratch at home…it really is less expensive and I know exactly what is in my food. Most of these ingredients are ones that I keep on hand in the pantry anyway.

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~Southwest Black Bean Patties~

1 cup brown rice

2 cups chicken stock…I like to make my own and keep it in the freezer

1Tbs Olive Oil, plus more for cooking up the patties later

1/2 of 1 small onion, diced

1 Large clove garlic, minced

1 can black beans, drained and rinsed

3-4 tsp cumin

1/2 tsp. chili powder

dash of cinnamon

salt & pepper to taste

1/2 can  corn with chilis, drained

1/2 cup bread crumbs

1 beaten egg……this is used for a binder, vegans if you know of something else that could be used, please let us know. 🙂

Heat 2 cups of stock with brown rice until boiling. Once boiling, cover and turn down heat to low and cook for 25-30 minutes depending on your rice. When cooked, fluff and turn out into a large bowl to cool.

Next: Heat olive oil in a frying pan on med/low heat, add onions and cook til transparent, about 3 minutes. Add garlic, black beans and spices, mix well and cook for a few minutes. Add corn and salt & pepper to taste.

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Mix all together and add to cooling rice. Let set for just a few minutes to cool further. Mix in your bread crumbs and beaten egg.

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Form with damp hands into patties. This recipe will make 11-12 patties.

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Cook these a few at a time, for a few minutes on each side, until golden brown.

swcookingpattiesWe like to eat these on warmed wheat tortillas with fresh spinach, cheese, sour cream and salsa. 1 to 1/2 patties per person is plenty for a satisfying dinner.

swpattieontortillaYou could serve these anyway that sounds good to you! Avocado on these is delicious!

There are so many other possibilities for this once you have the basics of this recipe. It all depends on what you want. Another plus of this recipe is that it really didn’t cost that much to make. It cost under $4.00 and made enough patties that we were able to freeze 8 patties after feeding the 2 of us. Now we have an easy go to dinner ready to heat up in a pan any night of the week.

Now, for one more southwest flavor today…There is a turquoise jackalope feltidermy in the shop today!

jackalope32cuJackalope 32 Feltidermy

Thanks for stopping by and have a great day!

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Cherry Nut Muffins!

Out of boredom and a desire to bake I have come up with a new muffin recipe! This time Cherry nut!

cherrynutmuffin

2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
1 egg
1 cup dried cherries, chopped
3/4 cup orange juice
juice from 1 lime
Enough milk to make 1 cup liquid when added to juice
1/2 cup chopped pecans

nut topping: Mix below ingredients together for topping
1/3 cup chopped nuts
1/3 cup brown sugar

Preheat oven to 400 degrees.
Simmer dried cherries on low with orange and lime juice for about 5 minutes or until cherries are tender. Remove from heat, drain and set aside left juices and cherries to cool a bit.
Mix all dry ingredients in a large bowl. When juices are cooled a bit add enough milk to them to make 1 cup of liquid. Add all wet ingredients with cooled cherries and chopped nuts, mix well.
Spoon into greased muffin tin or ones lined with muffin cups, Top with nut topping mixture.
Bake at 400 degrees for 20 minutes.

Enjoy!!

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A Shark and some Monster Cookies!

My latest creation for the shop is this Great White Shark Feltidermy!

I’ve been wanting to make a shark for quite a while and I thought he went well with my recent marine Feltidermy creations. The Green Fish Feltidermy has already found a new home, so has a Narwhal Feltidermy that I listed on Monday! Want to see what he looks like?

Now, for Monster Cookies! Actually they are chocolate chunk monster cookies! Yup, they are really Yummy!

Here is my recipe if you would like to try it:

Chocolate Chunk Monster Cookies

1/2 cup softened butter
3/4 cup sugar…1/2 of it brown, 1/2 of it white
1 egg
1 tsp. vanilla
1/4 cup + 1 Tbs oatmeal
3/4 cup + 1 1/2 TBS flour
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup chocolate chunks
1/4 cup slivered almonds

Scoop heaping teaspoons of dough onto a dry cookie sheet, leaving room in between for them to spread while baking.
Bake at 375 for about 8 minutes or until golden brown.
This recipes makes about 2 dozen 2.5 inch cookies.

Enjoy and thanks for stopping by!

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A Bandit and a Baker

The Bandit mentioned is the newest addition to my shop, just added this morning!

Bandit the Wool Felt Ferret Plush I thought Bandit was a good name for this little guy, since he wears a mask and several of my supplies have come up missing lately in my studio. The name “ferret” is derived from the Latin furittus, meaning “little thief”, a likely reference to the common ferret liking for stealing and hiding small items.

The baker mentioned is Helen of Secret Lentil

She used my Raspberry Scone recipe to make Blueberry Scones with Lime Sugar. You can read about it here in her blog! The lime sugar she used for the top was an idea from spidercamp. I’m going to have to try that soon!

If you try out one of my recipes, please send me pics! I would love to see how it turns out!

Thanks for stopping by and have a great day!

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More Scones, This time Raspberry!

This morning I made raspberry scones and messed with the recipe a little more. Today I substituted a 1/2 cup wheat flour for a 1/2 cup of the white. I like to whisked it with a wire whisk instead of sifting the dry ingredients. One thing to be careful of is to not work your dough too much. After adding in the wet stuff I kind of fold it together, gently, with a fork and then when it has almost come together I turn in out on the counter and pat it gently into a 1/2 thick rectangle. Then Brush with milk and sprinkle on the sugar. I usually have excess dry ingredients left on the counter afterwards. Oh and I increased the temperature to 500 degrees today!
I have been revising this recipe for a few years now. I’m trying to get them like a bakery in the West Village in N.Y.C. ‘Mary’s off Jane Bakery’, which sadly has closed. The Ginger/Lime scones there were to die for!

Raspberry Scones
preheat oven to 500 degrees
Sift together:
1 1/2 cups white flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar

cut in 1/4 cup very cold butter so you have little butter particles that are about the size of a small pea.
stir in:
1 partially beaten egg
1/2 cup milk, I use soy milk
1 cups frozen raspberries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 1 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 minutes until golden brown.

Thanks for stopping by, I hope you are enjoying the recipes!

I’ll be back tomorrow with a new guy for the shop, have a great day!

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Cherry Scones!

We went out for a drive across the river and through Dutchess County yesterday. Misty Mouse found the Fork in the Road…

We found a farm stand where we bought some beautiful cherries…

Today I decided to make some cherry scones for breakfast. I have been craving scones for a couple weeks, but haven’t a fruit on hand that I wanted to try in them. In the cooler months I make them almost every weekend and have the recipe memorized… This is my recipe for the scones I made today:

Cherry Scones
preheat oven to 450 degrees
Sift together:
2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar
cut in finely:
1/4 cup cold butter
stir in:
1 partially beaten egg
1/2 cup milk, I use soy milk
2/3 cups pitted, chopped cherries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 1 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 – 10 minutes until golden brown.

Enjoy the rest of your weekend!

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From a magical land…

of Fairies and ogres. A Unicorn has arrived at girlsavage!

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Cornelia the Wool Felt Unicorn.

It’s been a nice relaxing weekend around here. Yesterday I made stew! Chickpea & Artichoke heart Stew, a recipe from a friend received years ago. It reminds me of our Sunday dinners we used to have with friends every week when we lived in Illinois.

Chickpea & Artichoke heart Stew

-4 cups water or stock -1 tsp. rosemary
-2 med. onion (chopped) -1 tsp. sage
-2 cloves garlic (minced) -1/2 cup pureed sweet potato
-2 Tbs. olive oil (may use jarred baby food)
-1 tsp. tumeric -2- 15 oz.cans chickpeas drained
-1 tsp. paprika -3 cups artichoke hearts drained
-4 med. red potatoes (1/2 in. cubes) & quartered
salt & pepper to taste

optional for garnish–lemon wedges, parmesan cheese, sour cream

–Bring water or stock to simmer. Saute’ onion and garlic in olive oil (8 min.) Stir in tumeric and paprika and saute’ (1 min). Add stock or water, potatoes and other herbs (cook 12 min). Stir in sweet potato puree, add artichoke hearts and chick peas. Add salt and pepper and return to simmer. You may let this simmer as long as you like, I like to for at least a 1/2 hr.- 1 hr.
-top with parmesan & a squeeze of lemon and a dollop of sour cream if you wish.

Enjoy!

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