December, 2014

  1. paint the town scarf

    December 28, 2014 by Angie

    I finished this Vanna White Lion Brand pattern Paint the Town scarf on Christmas morning. I think my mom likes it!

    You can find the entire pattern for free here. I like that it’s all single and double crochet which allowed me to focus on the pattern itself. The pattern is on the complicated side with several different rows. I did just three rows of the 3dc at the start and finish of the scarf and skipped the edging recommended in the original pattern. I’m not sure that mine was 122 rows because I didn’t count it but I made it very long so it can be worn the way Vanna does in the photo.

    Mom in her Paint the Town Scarf

     Mom showing off her scarf on Christmas morning.

    paint the town scarf closeup

    Close up of the scarf on my parents’ couch.

    scarf

    long scarf

    The entire Paint the Town scarf.

    Vanna from the Lion Brand site

    Vanna in the scarf so you can see the details better.

    Supplies

    About 1.5 skeins of Vanna’s Choice Lion Brand 100% Acrylic Medium 4 yard in Navy
    Size K – 10.5 (6.5 mm) crochet hook
    Yarn needle
    Scissors

    Pattern from the Lion Brand site

    Ch 24.
    Row 1: 3 dc in 6th ch from hook, *ch 1, sk next 3 ch, 3 dc in next ch; rep from * to last 2 ch, sk next ch, dc in last ch.
    Row 2: Ch 3, turn, dc in first st, ch 1, (3 dc in next ch-1 sp, ch 1) 4 times, 2 dc in top of turning ch.
    Row 3: Ch 3, turn, 3 dc in first ch-1 sp, (ch 1, 3 dc in next ch-1 sp) 4 times, dc in top of turning ch.
    Row 4: Ch 1, turn, sc in first st, (ch 5, sc in next ch-1 sp) 4 times, ch 5, sc in top of turning ch.
    Row 5: Ch 5, turn, (sc in next ch-5 sp, ch 5) 4 times, sc in next ch-5 sp, ch 2, dc in last st.
    Row 6: Ch 1, turn, sc in first st, (ch 5, sc in next ch-5 sp) 5 times.
    Row 7: Ch 4, turn, (3 dc in next ch-5 sp, ch 1) 4 times, 3 dc in next ch-5 sp, dc in last st.
    Rows 8-11: Rep Rows 2 and 3 twice.
    Rows 12-115: Rep Rows 4-11 thirteen times.
    Rows 116-121: Rep Rows 4-9.
    Row 122: Rep Row 4.
    Fasten off.


  2. quilted Christmas coasters

    December 8, 2014 by Angie

    This is my second time making quilted coasters. The first time I made a binding for them like large quilted things. They were so tiny that the binding situation was a little ridiculous. This time I tried an inside out sewing method. I prefer the results from this method. Here is a tutorial that explains everything. I did the quilting first on just the top and batting, sewed the back on with right sides facing, turned right side out using a chopstick to get the corners just so, then top stitched around the edge. With a little starch and ironing, everything is crisp, flat, neat, and downright fancy.

    tied with a bow

    Materials:

    4 charm squares from A Merry Little Christmas by Riley Blake
    scraps of cherry yardage by Moda
    scraps of Warm & Natural batting

    Quilting: straight line diagonal quilting

    pick a coaster, any coaster

    Yield: four 4.5″ square quilted coasters

    four quilted coasters

    A Christmas gift for my friend who also appreciates ring-free wood furniture.


  3. grilled eggplant parmesan

    December 7, 2014 by Angie

    Eggplant parmesan is my best favorite food. After pizza. I haven’t had much success making the breaded version but I saw a recipe on the Food and Wine website that seemed doable and yummy so I tried it. I am happy to report that I pulled it off and it was really good! Robbie made the garlic bread – also phenomenal!

    with garlic bread

    Grilled eggplant parmesan is best with garlic bread made by Robbie – he never skimps on the garlic.

    Ingredients

    1 large eggplant
    3 tomatoes on the vine
    olive oil
    sea salt
    jar of spaghetti sauce (Gia Russa Tomato Basil is preferred in our house.)
    minced garlic
    dried basil
    dried oregano
    garlic powder
    mozzarella cheese, sliced into thin chunks
    shredded parmesan cheese

    closeup

    Right out of the oven.

    Instructions

    1. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.

    2. Heat a grill pan over medium heat. Spray with olive oil.

    3. Wash and peel the eggplant. Slice it into 1/4″ slices.

    4. Slice the tomatoes into thin slices.

    5. Spray the eggplant with olive oil and sprinkle with sea salt. Place them on the grill pan in batches, flipping after about 2 minutes. Repeat with the tomato slices.

    6. Arrange the grilled eggplant on the cookie sheet so that they are slightly overlapping. Top with the grilled tomato slices.

    7. Spoon some of the spaghetti sauce over the tomatoes. Sprinkle the minced garlic, dried basil, dried oregano, and garlic powder to taste.

    8. Strategically place chunks of mozzarella cheese for optimal cheese coverage. Sprinkle with the shredded parmesan.

    9. Bake for about 15 minutes.

    10. Serve with garlic bread.

    on the cookie sheet

    Less work, fewer carbs, and almost as delicious as the original!


  4. stove-top tempeh chili

    December 7, 2014 by Angie

    This is the fourth chili recipe I have blogged. I didn’t realize how much I like to cook and eat chili until I saw that this is the fourth time I’ve told you guys that I like to cook and eat chili.

    Missing the chili cook off!

    This one is quick, easy, and delicious. Definitely a keeper. I based it off of this recipe from vegetarian.about.com. Recipe verdict: way good.

    Stovetop tempeh chili

    Ingredients

    olive oil
    1 package of tempeh, crumbled (I wouldn’t have been sad if I had used two.)
    soy sauce
    yellow onion, diced
    red bell pepper, chopped
    green bell pepper, chopped
    garlic, minced
    2 15 ounce cans of red kidney beans, drained and rinsed
    8 ounce can of fire roasted tomatoes
    1 tbsp chili powder
    1 tsp cumin
    1/4 tsp cayenne pepper
    3/4 – 1 cup vegetable broth
    salt and pepper to taste
    shredded reduced fat Mexican cheese to put on top, optional

    Directions

    1. Heat a little olive oil in a skillet over medium heat. Crumble the tempeh into the skillet. Cook, stirring occasionally, until it starts to brown. Add roughly 2 tsp of soy sauce, stir, and set aside.

    2. Heat a little more olive oil in a stock pot. Add the diced onion, chopped bell peppers, and minced garlic. Cook just until they start to soften.

    3. Add the rinsed kidney beans, can of fire roasted tomatoes (with juice), cooked tempeh, chili powder, cumin, and cayenne pepper. Stir, reduce heat, and cover.

    4. I had to add vegetable broth to get the right consistency. I think I used about 3/4 of a cup. I suggest adding a little to start and adjusting based on the look and taste. Same thing for the salt and pepper.

    5. Cook for about 25 minutes, stirring occasionally.

    6. Ladle into bowls and top with shredded cheese, if you’re into that.

    stovetop tempeh chili with shredded cheese