Wednesday, April 22, 2015
How much can this teenager eat?
Really? My oldest is now 15 years old and I think he has a hole in his stomach. The kid never stops eating. He just got home from school 30 minutes ago and he's already raided the pantry 3 times. Is this what is to come with my next child (currently 13)? He already eats just as much as his big brother... but in 2 years is he going to be eating even more? I'm getting ready to rename my pantry the "Teenager Wasteland" because that's what the two of them are doing to it, they are turning it into a wasteland. *sigh*
Tuesday, April 21, 2015
Barbie's Kippah Pattern
Hook: H (5.0MM)
(Please note that I crochet very tightly. 3sc per 2cm. If you find that your kippah is looser than this, you may want to adjust your hook to a smaller size)
(Please note that I crochet very tightly. 3sc per 2cm. If you find that your kippah is looser than this, you may want to adjust your hook to a smaller size)
Size: Teen – Adult
Yarn: worsted weight, 100% acrylic. I find Red Heart Super Saver works best.
Stitches – in US crochet terms (if the terms are different, the UK
crochet terms are in parenthesis):
Sc = single crochet (dc = double crochet)
Dc = double crochet (tr = treble crochet)
Ch = chain
BLO = back loop only
Sl st = slip stitch
St/sts = stitch/stitches
The first 11 rows are worked in the round, do not join, use a stitch
marker to hold your place.
Magic circle
8 sc in the circle. Pull tight.
1.
2sc in each stitch around. (16 sc)
2.
*(1sc in next st, 2sc in next st). Repeat
around. (24 sc)
3.
*(1sc in next 2 sts, 2sc in next st). Repeat
around. (32 sc)
4.
Sc in each st around. (32 sc)
5. *(1sc in next 3 sts, 2sc in next st). Repeat
around. (40 sc)
6.
*(1sc in next 4 sts, 2sc in next st). Repeat
around. (48 sc)
7.
Sc in each st around. (48 sc)
8.
*(1sc in next 5 sts, 2sc in next st). Repeat
around. (56 sc)
9.
Sc in each st around. (56 sc)
10.
*(1sc in next 6 sts, 2sc in next st). Repeat
around. (64 sc)
11.
Sc in each st around. Join with sl st to first
stitch of the previous round. (64 sc)
12.
Ch 2. (Work in the BLO for this round) dc in blo
of each st around. Sl st to join to top of ch 2. (64 dc)
13.
Ch 2. Dc in each st around. Sl st to join to top
of ch 2. (64 dc)
14.
Ch 2. Dc in each st around. Sl st to join to top
of ch 2. (64 dc)
15.
Ch 1. Sc in each st around. Sl st to join at
beginning of round. (64 sc)
16.
Ch 1. Sc in each st around. Sl st to join at
beginning of round. (64 sc) Fasten off, weave in ends.
For a variation, you can change colors at the end of round 11.
©2015 Barbara McDonald All of my patterns and posts are my own work. Do
not copy them in any way. If you want to share this information with someone,
share the link to this post. Feel free to sell any items you make using my
patterns but please provide credit for the pattern to my post. If you want to share
this pattern please link back to this post. You may not give away printed
copies of this post. Thank you.
Monday, June 23, 2014
More to come...
Go figure, as soon as I get to a place where I can blog regularly, something happens to keep me from my plans. We've had a family member with serious health problems, she's been in the hospital for weeks now. She took a turn for the worse but the doctors are still optimistic.
I have been able to type up one of my new patterns and, once I clean it up and add yarn info, it'll be ready to post. I also have a few really easy, really inexpensive, but still very delicious recipes to post soon as well.
Not much longer... as long as the kids give me time on the computer to get it done. LOL
I have been able to type up one of my new patterns and, once I clean it up and add yarn info, it'll be ready to post. I also have a few really easy, really inexpensive, but still very delicious recipes to post soon as well.
Not much longer... as long as the kids give me time on the computer to get it done. LOL
Wednesday, June 11, 2014
Starting Over
Between my husband getting a new job and moving halfway across the state, plus having 2 more babies (I'm now up to 5 children), I have let this blog slide. But that is about to end! I have made a resolution to myself to get back into blogging at least 3 times a week. Some may be short as I am chasing after a 14 year old, 12 year old, 7 year old, 2 year old and 5 month old. I've also started my own crochet business so I create my own patterns and sell products that I have made as well.
I am also expanding this blog to a little more than just food and cooking. I'm also going to include other things my family does around the house. From cooking dinner to cleaning the schoolroom, arranging lesson plans to my latest crochet pattern... I plan to include a lot more in my blog.
So sit back and get ready for a wild ride... just like my life!
I am also expanding this blog to a little more than just food and cooking. I'm also going to include other things my family does around the house. From cooking dinner to cleaning the schoolroom, arranging lesson plans to my latest crochet pattern... I plan to include a lot more in my blog.
So sit back and get ready for a wild ride... just like my life!
Tuesday, November 15, 2011
Falafel with Mint Yogurt on Pita Bread
To save our grocery budget and our waistlines a little, we have been eating a few more vegetarian meals recently. So last night we made falafels. Which are really good but even better with warm pita bread and a mint yogurt.
Falafel
Ingredients:
2 cans chickpeas (garbonzo beans) - or 2 cups of cooked and drained chickpeas
1 onion, minced
1/2 cup breadcrumbs
1 tsp parsley
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper (optional)
1 egg
1/3 cup of the liquid from the canned chickpeas (or 1/3 cup of the cooking liquid) - may not be needed
Oil to fry the falafel
Using a food processor, mash the chickpeas. Remove to a large bowl, add the onion and mix well. Set aside.
Start heating the oil, you will need about 1 inch in the bottom of the pan. Heat over medium heat until it is about 375 degrees.
In a small bowl combine the breadcrumbs with all of the spices. Pour into the bowl with the chickpeas and mix well. Add the egg and stir to combine. If the mixture is too dry, add the reserved liquid a little at a time until you have a mixture that holds together (much like meatballs). If the mixture holds together well without the liquid, do not add it.
Using your hands, shape the mixture into 1 inch balls.
Gently place the balls in the oil and fry until they are browned on all sides.
Remove from the oil and drain on paper towels.
Serve wrapped in warmed pita bread with mint yogurt (recipe below) and chopped lettuce and sliced tomato.
Mint Yogurt
Ingredients:
1/2 cup plain or vanilla yogurt (we prefer the vanilla)
fresh mint, diced, to taste (you can also used dried, just allow time for the herb to "moisten" in the yogurt - about 20 minutes)
In a small bowl combine the yogurt and the mint. Spread onto the pita just before adding the falafels.
Falafel
Ingredients:
2 cans chickpeas (garbonzo beans) - or 2 cups of cooked and drained chickpeas
1 onion, minced
1/2 cup breadcrumbs
1 tsp parsley
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper (optional)
1 egg
1/3 cup of the liquid from the canned chickpeas (or 1/3 cup of the cooking liquid) - may not be needed
Oil to fry the falafel
Using a food processor, mash the chickpeas. Remove to a large bowl, add the onion and mix well. Set aside.
Start heating the oil, you will need about 1 inch in the bottom of the pan. Heat over medium heat until it is about 375 degrees.
In a small bowl combine the breadcrumbs with all of the spices. Pour into the bowl with the chickpeas and mix well. Add the egg and stir to combine. If the mixture is too dry, add the reserved liquid a little at a time until you have a mixture that holds together (much like meatballs). If the mixture holds together well without the liquid, do not add it.
Using your hands, shape the mixture into 1 inch balls.
Gently place the balls in the oil and fry until they are browned on all sides.
Remove from the oil and drain on paper towels.
Serve wrapped in warmed pita bread with mint yogurt (recipe below) and chopped lettuce and sliced tomato.
Mint Yogurt
Ingredients:
1/2 cup plain or vanilla yogurt (we prefer the vanilla)
fresh mint, diced, to taste (you can also used dried, just allow time for the herb to "moisten" in the yogurt - about 20 minutes)
In a small bowl combine the yogurt and the mint. Spread onto the pita just before adding the falafels.
Sunday, November 13, 2011
Baked Ziti with Garlic Bread
In the winter, I love just about anything that cooks in the oven. So the last night we had baked ziti. I also enjoy baked ziti for another reason, it can be prepared ahead of time and then just put in the oven to bake when you're ready for it.
Baked Ziti
Ingredients:
1 box ziti (16 oz), cooked according to package directions, drained
1 box frozen spinach (optional, add to the ziti in the last 2 minutes of cooking)
1 jar of your favorite spaghetti sauce
2 cups mozzarella cheese (divided into 1-1/2 cups and 1/2 cup)
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
Preheat oven to 375 degrees. Lightly oil a 13x9 casserole dish with olive oil (or spray with non-stick spray).
Pour 1/2 of the jar of spaghetti sauce into the pot with the prepared ziti (and spinach). Stir well to combine.
Pour half of the ziti with sauce into the prepared casserole dish. Set aside.
In a small bowl, combine all the cheeses (except for the 1/2 cup of mozzarella).
Using a teaspoon, spoon the cheese mixture onto the ziti in the casserole dish. Use all the cheese mixture and cover the ziti.
Pour the remaining ziti over the cheeses. Pour the remaining spaghetti sauce over the top of the whole pan of ziti (spreading with a wooden spoon as necessary). Sprinkle the top with the reserved mozzarella.
Bake, uncovered, at 375 degrees for 20-25 minutes or until hot and bubbly.
Serve with a salad and garlic bread.
Garlic Bread (our favorite!)
Ingredients:
1 loaf of French or Italian bread cut in half, lengthwise
garlic butter (you can buy prepared garlic butter or make your own - recipe to follow)
dried parsley
smoked paprika
Spread the bread with the garlic butter.
Sprinkle with the parsley and paprika. Bake at 350 degrees for about 5 minutes, or until the butter is melted and the crust is crispy.
Garlic Butter
1 stick of margarine
5-10 cloves of garlic, crushed (depends on taste, we like garlic so we use all 10 cloves)
Place the margarine and the garlic in a microwave safe dish and cover with a paper towel. Microwave on high for 30 seconds (or more, until the margarine is melted). Allow to sit in the microwave for 10 minutes.
Remove the bowl from the microwave and carefully remove the garlic from the bowl. Cover the margarine and put in the refrigerator to re-harden.
Once hardened it can be easily spread onto the bread.
Baked Ziti
Ingredients:
1 box ziti (16 oz), cooked according to package directions, drained
1 box frozen spinach (optional, add to the ziti in the last 2 minutes of cooking)
1 jar of your favorite spaghetti sauce
2 cups mozzarella cheese (divided into 1-1/2 cups and 1/2 cup)
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
(Cooking the ziti and spinach)
Preheat oven to 375 degrees. Lightly oil a 13x9 casserole dish with olive oil (or spray with non-stick spray).
Pour 1/2 of the jar of spaghetti sauce into the pot with the prepared ziti (and spinach). Stir well to combine.
Pour half of the ziti with sauce into the prepared casserole dish. Set aside.
In a small bowl, combine all the cheeses (except for the 1/2 cup of mozzarella).
Using a teaspoon, spoon the cheese mixture onto the ziti in the casserole dish. Use all the cheese mixture and cover the ziti.
Pour the remaining ziti over the cheeses. Pour the remaining spaghetti sauce over the top of the whole pan of ziti (spreading with a wooden spoon as necessary). Sprinkle the top with the reserved mozzarella.
Bake, uncovered, at 375 degrees for 20-25 minutes or until hot and bubbly.
Serve with a salad and garlic bread.
Garlic Bread (our favorite!)
Ingredients:
1 loaf of French or Italian bread cut in half, lengthwise
garlic butter (you can buy prepared garlic butter or make your own - recipe to follow)
dried parsley
smoked paprika
Spread the bread with the garlic butter.
Sprinkle with the parsley and paprika. Bake at 350 degrees for about 5 minutes, or until the butter is melted and the crust is crispy.
Garlic Butter
1 stick of margarine
5-10 cloves of garlic, crushed (depends on taste, we like garlic so we use all 10 cloves)
Place the margarine and the garlic in a microwave safe dish and cover with a paper towel. Microwave on high for 30 seconds (or more, until the margarine is melted). Allow to sit in the microwave for 10 minutes.
Remove the bowl from the microwave and carefully remove the garlic from the bowl. Cover the margarine and put in the refrigerator to re-harden.
Once hardened it can be easily spread onto the bread.
Wednesday, November 9, 2011
Macaroni and Cheese with a Kick
We really do like simple dinners and macaroni and cheese is a favorite. But after awhile macaroni and cheese starts to taste bland and boring. So, my 10 year old and I kicked up the macaroni and cheese and took it to another level and it was GREAT!
Ingredients:
1 box (8 oz) elbow macaroni, cooked according to the package directions
2 cups frozen broccoli (add to the macaroni during the last 2 minutes of cooking)
1/2 cup breadcrumbs
2 Tbsp margarine
1/2 cup shredded cheddar cheese
1/2 tsp smoked paprika
3 Tbsp margarine
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garam marsala
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp ground ginger
dash of ground black pepper
3 Tbsp flour
3 cups coconut milk (or regular milk)
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 13x9 inch casserole dish with non-stick spray or lightly coat with olive oil.
In a bowl, combine the breadcrumbs, 2 Tbsp margarine, 1/2 cup shredded cheddar cheese and smoked paprika. Mix with your fingers until the margarine is blended in well. Set aside.
In a saucepan over medium-high heat, melt the 3 Tbsp of margarine. Add all the spices (salt to ground black pepper) and whisk to combine. Allow to cook for 2 minutes. Stir in the flour until all the fat has been absorbed. Add the coconut milk and whisk to prevent lumps from forming. Stir until the consistency has thickened slightly. Then add the 2 cups of shredded cheddar. Stir until the cheese has melted.
Pour the cheese sauce into the pot with the macaroni and broccoli. Stir well to combine.
Then pour the macaroni and cheese into the prepared casserole dish.
Sprinkle the top with the breadcrumb and cheddar mixture that was set aside earlier.
Bake at 350 degrees, uncovered, for 25 minutes.
Allow to cool for 5 minutes before serving.
There's a little kick of spice but not so much that everyone is going to go running for a glass of water. All 3 of my children ate this and never once complained about the spice, and my oldest doesn't like anything with spice (you should see what I have to do to get him to eat chili).
This is a wonderful dinner when you want something fast, easy, inexpensive but with some flavor.
Enjoy!
Ingredients:
1 box (8 oz) elbow macaroni, cooked according to the package directions
2 cups frozen broccoli (add to the macaroni during the last 2 minutes of cooking)
1/2 cup breadcrumbs
2 Tbsp margarine
1/2 cup shredded cheddar cheese
1/2 tsp smoked paprika
3 Tbsp margarine
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garam marsala
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp ground ginger
dash of ground black pepper
3 Tbsp flour
3 cups coconut milk (or regular milk)
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 13x9 inch casserole dish with non-stick spray or lightly coat with olive oil.
In a bowl, combine the breadcrumbs, 2 Tbsp margarine, 1/2 cup shredded cheddar cheese and smoked paprika. Mix with your fingers until the margarine is blended in well. Set aside.
In a saucepan over medium-high heat, melt the 3 Tbsp of margarine. Add all the spices (salt to ground black pepper) and whisk to combine. Allow to cook for 2 minutes. Stir in the flour until all the fat has been absorbed. Add the coconut milk and whisk to prevent lumps from forming. Stir until the consistency has thickened slightly. Then add the 2 cups of shredded cheddar. Stir until the cheese has melted.
Pour the cheese sauce into the pot with the macaroni and broccoli. Stir well to combine.
Then pour the macaroni and cheese into the prepared casserole dish.
Sprinkle the top with the breadcrumb and cheddar mixture that was set aside earlier.
Bake at 350 degrees, uncovered, for 25 minutes.
Allow to cool for 5 minutes before serving.
There's a little kick of spice but not so much that everyone is going to go running for a glass of water. All 3 of my children ate this and never once complained about the spice, and my oldest doesn't like anything with spice (you should see what I have to do to get him to eat chili).
This is a wonderful dinner when you want something fast, easy, inexpensive but with some flavor.
Enjoy!
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