Be Unique

Crochets hats for sale. If you reached this page, you know how to reach me. Local sales only. Thanks for looking...

Slouchy beanie - Scarf sold separately.

Fall Beanie

Up and Down Beanie - Pattern by Moogly (Flower on request)

Slouchy beanie (Scarf sold separately)

Shell beanie

Granny Square Beanie (Flower attached - can be removed)

Tam beanie (Flower separate)

Slouchy beanie

Green Metallic Slouchy beanie

Brimmed Hat

Hat with bow

Teal Beanie

Matching wristers

Mohair Beanie

Matching mohair wristers

The Set

Soft touch avocado beanie

Adjustable mug hugger and sage wristers

Buy local. Buy Handmade.

Easy Zucchini Bake

 My friends offered me a haul of garden produce. As you can see, there are a couple of rather large zucchini included. I've been buying and cooking squash for the last couple of weeks. My garden has produced none, but prices are very low these days.

Here is a great recipe idea. It is adaptable to your taste or occasion.

Shred zucchini. Drain juice.

For every two cups add:

2 eggs
1/2 cup Parmesan Cheese
1/2 flour

Seasonings:
Salt
Pepper
Sage
Rosemary
Onion, garlic (fresh or dried)

Stir together and bake at 350 degrees for 30 minutes or until preferred consistency.

I used only one egg, less Parmesan cheese and fresh sage and rosemary. The first 30 minutes produced a soft dish. I mixed and baked another 15 minutes. FABULOUS! The sage and rosemary gave the flavor of stuffing. Have fun! This easily adapts to gluten free or vegan. Substitute chickpea flour and use chia seed gel in place of eggs. Of course, I added two tablespoons of chia seeds on general principle.

Yum!

"Know How"

These are Chocolate Raspberry Cheesecakes with dark chocolate "drizzle", whipped cream and cookie crumbs.

They taste amazing. So much so, I gave this set to the neighbor to avoid eating them all, myself.

Here in the Midwest, winter has made a return engagement and while cheesecake is great anytime, cold rainy days make a special request.


Know how.

Having the knowledge, information, skill and ability to get things done.

It includes reading, writing, researching, asking for directions, and figuring things out. While I was thinking about washing the dishes this morning I was reminded of all the things I learned last year about fermenting. Making yogurt and sauerkraut was the highlight of an intense and miserable 2012 winter/spring. The impetus for this post comes from the massive amount to criticism and disdain I experienced from my family for my excitement (regarding food preservation), and a recent post I read on simplicity.

Knowing how a product comes into being increases the choices I have in acquiring what I desire. So that we don't wander the corridors of my convoluted thinking for ever, I will stick with cheesecake. I love cheesecake! Love it! I only buy single slices (in a twin pack) because I will eat it all. Obviously, I am not overly concerned about the calories or I might pass, or at least limit my consumption to one slice, but no. Instead, I have figured out how to make a deliciously delectable dessert I can enjoy and share.

The yummies pictured are made with low fat cream cheese (my standard choice) and Greek yogurt (another fav). I decreased the sugar to a sprinkle and made the crust from cookie crumbs. From a standard recipe I reduced the fat and sugar considerably. It worked for me because I am a creamy smooth chocolate grrl, rather than a sweet fiend.

Understanding my preferences and desired outcome along with the process of achieving same, gives me the choice of adaption to make my goals a reality. I know how to design, revise, improvise, create, execute and assess. This process works whether I am cooking, sewing, gardening, or teaching another.

Be informed. Make a choice. Experience freedom.

Dolmas to loft the Winter Doldrums

One of my promises for 2013 is to cook more with my grand-daughter, to expand her taste further and instill her with a sense of confidence around trial, error, and creation. The kitchen is a great place to practice and today, in the cloudy, cold, rainy afternoon, we made dolmas.

Dolmas (stuffed grape leaves) and Lentil Spinach Soup

In the previous post, I offered a recipe for Lentil Kale Soup. I just substituted spinach this afternoon. DA complained that the food was too spicy, so I served Greek yogurt on the side. This was a light and filling meal and fun to make.

Dolmas (Stuffed Grape Leaves)

1 jar of grape leaves
2 cups of cooked rice (I choose brown short grain)
1/2 cup cooked yellow lentils
1/2 diced onion
1/4 teaspoon allspice
1/8 teaspoon black pepper
1/2 cup chopped walnuts
1 tablespoon chia seeds (optional, yet fantastic)

Remove the grape leaves from the jar and place in a dish of clear water to rinse off the brine. Save broken or damaged leaves to line the bottom of the baking pan.

Mix the remaining ingredients.

Place the grape leaf with the stem toward the you. Scoop a spoonful of filling near the stem end. Fold the right side over, then the left. Roll the leaf away from your body so that the point is at the finish. Place the roll (dolma) point side down and continue.

Place the broken leaves in the bottom of a baking dish. Place the dolmas in the dish as close together as possible. Stacking is fine. Add just enough water to cover the bottom of the pan.

Bake in the oven at 375 degrees for 45 minutes.

YUM!

Kale Lentil Soup

While visiting my Z, I take the time to cook homemade meals. Besides sharing special moments and good eats, I leave her with simple meals she can repeat, easily, in my absence.

Here is my basic onion soup.

Slice, chop or dice one large onion and add to a pot with one tablespoon of EVOO (extra virgin olive oil). Saute until transparent, or (cover and cook on low until tender). Add one quart of water and keep on low for another hour (or bring to boil, but what's the hurry?) Add garlic and other seasonings, but save salt until ready to serve. Soup!

Next, add one cup of red lentils, rinsed. They are very small and when cooked look cream colored or completely dissolve. Small lentils cook to tender in about 10 - 15 minutes. Salt interferes with cooking legumes. Remember to wait until they are done.

Above, fresh chopped kale and celery were added at the end. I love crisp celery in soup and the kale is just tender, rather than cooked. Below see the simple seasoning we add - Bragg's and garlic red peppers.

Here is the recipe with carrots, which add a natural sweetness to the basic soup:

YUM!

Spinach Cheese Bake

The Ingredients

This is an quick easy recipe can serve two or be increased to serve more.

Spinach Cheese Bake

1 piece of flat bread
1 egg
1 cup cottage cheese
1/4 cup Parmesan Cheese
1 cup spinach
Seasonings - salt, pepper, onion, garlic, etc

Preheat oven to 350 degrees.

Prepare loaf pan with olive oil or pan spray. Place flat bread in loaf pan with edges turned up the sides.

In a bowl combine cottage cheese and egg. Add Parmesan cheese, then spinach. Turn ingredients til mixed then spoon onto bread (in pan). If desired, sprinkle shredded cheese on top.

Bake for 30 minutes, uncovered.

Allow to set for at least 10 minutes. Slice and serve.

It's all in there veggie, dairy, protein. This bread doesn't reheat well, but leftovers taste great anyway.

Yum!

Black Bean Brownies

I’ve been studying recipes for cooking with legumes. When I was still working, one of the floor had a bake sale and included gluten free peanut butter cookies. They were fantastic. After searching I learning I could make garbanzo bean flour. Later, I found a site for purchasing it. Much of the public is being duped with gluten free labels. Some foods are naturally gluten free, so there is no need to pay extra for the label.

When my grand-daughter, now -daughters, visit we find lots of ways to be creative. I hope she learns that we can make the things we want for what we have on hand, rather than racing to the store for every desire that arises.

So, without further ado, Flourless, Gluten free, Black Bean Brownies

Yummy Fudgy Tasty Healthy Delights

1 can of black beans (15 oz, drained and rinsed)

¼ cup butter

½ cup raw turbinado sugar

8 prunes soaked in ¼ cup water, pureed

¼ cup cocoa

2 eggs

1/8 teaspoon salt

1 teaspoon vanilla

½ cup chocolate chips or other add-ins

Preheat the oven to 350 degrees. Oil, grease, or spray an 8 x 8 inch pan, and set aside. If you have a food process combine all ingredients except the chips. Remove the blade and stir in chips. Pour batter in the pan and bake for 35 minutes or until set. Remove from oven and allow to cool before cutting.

Since I don’t have a food processor, I use my Magic Bullet. The beans went into the 22 ounce cup with one egg and the prunes to be pureed in the smaller cup. Mixing and pouring the ingredients into a bowl worked easily and quickly.

While waiting for the brownies to cook we enjoy Prune Juice Cocktails

Prune Juice Cocktails

A tall glass filled with ice

½ cup of Prune juice

½ cup water. Sparkling to be even more fancy

1 teaspoon of lemon juice

Stir and serve with a cocktail straw. Yum!

Finger licking good!