Work in Progress

In the summer I shall have fresh veggies, but for now the garden looks like this:

No more cable

I  dumped the cable company. Cold turkey. No more HGTV. No more history channel. No more  Discovery channel. Do I miss it? NO!

But my husband does.

We have an antenna. We have a Roku so we can get Netflix and Hulu Plus on our TV. We have a Bluray player.

The first week he sat in his recliner with the remote in his hand, flipping through our 22 free channels (18 are English speaking) and sighed. Flip, sigh, flip, sigh...

We are now in month 4. He can now find some shows. Free shows. Fewer commercials. We watch what we want, when we want. We don't watch that stupid half hour show that is placed between the two good half hour shows.

My husband was able to watch all his football games.

But baseball is not free.

Soy Sauce Lime Chicken with Zucchini and Broccoli

If I sit down the minute I get home from work I cannot get back up. Especially during the winter. When it is dark outside when I get home all I want to do is sit in front of the fire and take a nap. Since I go to bed so early, I want to have dinner on the table right away. Here is a fast easy recipe that was a hit with my boys.

1 1/2 pounds boneless, skinless chicken thighs
1/3 cup soy sauce
1 lime
1 teaspoon onion powder
1 1/2 to 2 cups zucchini cut in 1/2 inch cubes
2 broccoli crowns cut into florets
2 tablespoons vegetable oil
1 15 oz. can low sodium chicken broth
2 tablespoons corn starch

Mix soy sauce and juice of lime with onion powder. Trim nearly all fat from chicken thighs and cut in 1 inch pieces. Add to sauce and marinate on the counter or refrigerator for 30 minutes.

Heat large skillet on medium high, add 1 tablespoon of oil. Add broccoli and saute for 2 minutes. Add 1/2 cup water, cover, steam broccoli for 3 minutes, add zucchini and steam 2 more minutes. Uncover until remaining water dissolves. Move broccoli and zucchini to bowl.

Add 1 tablespoon oil to the same pan. Saute chicken in marinade until chicken is done, about 5 minutes. Move chicken to the broccoli bowl. Continue to cook sauce until reduced to about 1/2 cup, move sauce to another bowl.

Mix can of chicken broth with cornstarch, stir in pan until thickened. Add about 1/4 cup sauce back into pan. Add more sauce to taste. Careful, the sauce is quite concentrated. Add chicken, zucchini, and broccoli back to pan. Serve over rice.

Happy New Year!!!

I am too old for resolutions so I hired them out. Coming soon---pictures of the garden!

Crochet hat with brim

My employer provides a wonderful perk. A 45 passenger bus picks me up in my neighborhood and takes me to work. This allows me time to knit or crochet, read, ponder the meaning of life. One of my fellow riders admired a hat I was recreating for a friend's daughter. She asked me to write down the patterns so she could make one for her twin sister. This is for you, Cindy!

Crochet hat with brim

Ch 3
10 hdc in 1st chain, join with sl st in 1st hdc (11 sts)
2 hdc in each hdc around, join with sl st in 1st hdc(22 sts)
2 dc in each hdc around, join with sl st in 1st hdc (44 sts)
dc in each dc around, join with sl st in 1st dc (44 sts)
ch2 in 1st dc, 2dc in next dc*1dc, 2dc* repeat *to* around, join with sl st in ch 2 (66 sts)
ch 2 dc in 1st dc, sk 2sts *3dc in next st, sk2* repeat *to* around, join with sl st in ch 2 (22 3dc clusters)
sl st to 1st space between 3dc clusters, *3dc cluster, ch1* repeat * to* around, join with sl st in 1st dc. Repeat for 5 more rounds.
ch 1, sc in each dc around, join with sl st in ch 1.
ch 1, sc in each sc around, join with sl st in ch 1. Repeat for 4 more rounds.
This decorative row is optional: ch 1, draw up yarn in next stitch as to sc, leave both sts on hook. Draw up yarn 4 more times, total of 6 loops on hook. Go up to 1st sc row, count over 3 sts, pull up loop around bar of sc, draw yarn through loops 2 at a time until one remains. *Sc in next 2 sc, draw up yarn in next stitch as to sc, leave both sts on hook. Draw up yarn 4 more times, total of 6 loops on hook. Go up to 1st sc row, count back 3 sts, pull up loop around bar of sc, draw yarn through loops 2 at a time until one remains. Sc in next 2 sc.* Draw up yarn 4 more times, total of 6 loops on hook. Go up to 1st sc row, count over 6 sts, pull up loop around bar of sc, draw yarn through loops 2 at a time until one remains. Repeat from * to * around the row. 11 Xs made.
ch1, sc in next 32 sc, turn.
ch1, sl st in next sc, sc in next 31 sts, turn.
repeat the pattern, decreasing one st at each end until 13 sts remain.
sc around hat, picking up sts along sides of brim. Cut yarn, pull through remaining loop, weave in end of yarn.

Good Gravy!

My son was diagnosed with Type 1 diabetes two years ago. This has forced me to write down some of our favorite dishes for ease of carb counting.

Sausage Gravy

2 lbs. ground sausage
1/2 to 3/4 cup flour (depending on how thick you like it)
12 oz can condensed milk
3 1/2 cups milk
salt and pepper to taste

Brown sausage, drain all but about 2 tablespoons of fat. Cut flour into sausage until no longer visible. Add remaining ingredients. Cook until thick and bubbly. More milk can be added if it is too thick.

Banana Nut Cookies

The bananas I bought for my lunch didn't make it to the end of the work week. They seemed to go from green to over ripe without pausing at a perfectly edible state. With only 2 bananas left, not even close to the amount I would need for bread, I was inspired to adapt a cookie recipe.

Banana Nut Cookies

3/4 cup butter (softened)
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1/4 cup milk or buttermilk
3/4 cup quick oats
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 very ripe bananas (mashed)
3/4 cup walnuts or pecans (coarsely chopped)

Preheat oven to 350.

Cream butter with sugars, add egg and milk, mix until smooth. Add remaining ingredients, stir until well blended.

Refrigerated dough for 15 minutes.

Grease cookie sheet, drop by tablespoon about 2 inches apart. Bake for about 10 minutes, cool on rack.

Peanut Butter Granola Bars

Hey Bri!
This is what I was buying ingredients for when I ran into you at the store. I estimate it cost me about 7 dollars to make about 3 pounds of granola bars. They taste yummy! I had to think of a way to cut down on how much I was spending on snacks for your brother. I think next time I will try making them with the raisin and granola cereal and adding a couple of teaspoons of cinnamon.

Peanut Butter Granola Bars

Ingredients:

1 cup peanut butter

1 cup honey

½ cup butter

6 cups granola 9 I used Quaker 100% Natural

½ cup chocolate chips, optional (must be frozen)

Directions:

Line a 9 X 13 dish with foil. Pour granola in large bowl and toss with 3/8 cup hot water.

Combine in heavy Dutch oven butter, peanut butter and honey. Bring to a boil over medium heat and cook , stirring constantly, for 3 minutes. Remove from heat.

Toss granola again before adding to peanut butter mixture. If adding chocolate chips wait about 10 minutes, stirring occasionally, letting mixture cool before adding the chocolate chips. Press flat in pan, refrigerate until chilled. Cut into bars.

Recipes

My daughters are grown. My mom is in Florida. This blog seems like a great place for us to share recipes. Every time I get a good collection of recipes together, my computer crashes. I tried to save these precious volumes on disc but I tend to destroy the CDs. Let's see if this works!

I always believed that this was a family recipe because I remember being raised on these. Alas! credit must go to the Betty Crocker cookbook (my mom and I both owned one). I usually make a double batch and freeze half. Just throw it into a ziploc bag.

Egg Noodles

Ingredients:

2 cups Flour

2 tsp salt

3 egg yolks

1 egg

1/3 cup water

Directions:

Combine flour and salt. Make a well in center of flour, add eggs. Blend, adding water a tablespoon at a time until mixture sticks together. Roll out on floured board as thin as possible. Slice 1/8-1/4 inch wide. Dry on towel 10 minutes (if using immediately) to 2 hours (if freezing).

First harvest

Yesterday was really fun out in the garden. After all the hard work I was able to make a mini harvest. I harvested enough rhubarb for a crisp. Of couse I harvested radishes. I always plant radishes to aerate the soil, then they usually get put out in the compost pile. My family is not very keen on them. I will eat them sliced thin with bread and butter and salt and pepper. This time I decided to cook them and see what would happen. Some searching on the net showed me that steaming is a good method for cooking so I tried the following recipe:

Steamed Radishes

1 pound radishes with tops and roots removed

2 TBS butter

1/4 cup brown sugar

Herbs such as parsely, dill, mint, thyme, rosemary-experiment with what you have ready.

Steam radishes in salted water in covered saucepan until fork tender. Drain water, stir in butter brown sugar and herbs. I bet this would also taste good with cinnamon or cloves (or both!) Since the radishes change color to a light pink when steamed, my kids didn't identify them right away as radishes. Evidently the greens can also be eaten, but I'm not up to that yet. I do love beet greens, though and I have raided the plants. I first cooked up the thinnings and now I have moved on to the other beets. I figure as long as I don't pick them too clean----.