Tuesday, June 6, 2017

One Pot Pasta

One Pot Pasta

2 T Oil
2 diced Chicken breasts (saute in oil)

1 T seasonings (total of: cayenne, onion powder, paprika, garlic powder, salt, pepper)
8 oz Sausage
3 cloves Garlic (saute together)

1/2 Onion
1 Red Pepper, sliced
1 Green Pepper, sliced
2 C Mushrooms, sliced (saute together)

Add 1 pound pasta
5 C Chicken Broth

Bring to boil.
Simmer 10 minutes.

Add 1/2 C heavy cream
1 C Parmesan Cheese

Monday, June 5, 2017

Crochet Steampunk Goggles

I crocheted a top hat for a friend and the hat just begged to have crocheted goggles placed atop. The hat was made with super chunky yarn, so that it would hold its shape.

I began with a size F crochet hook and binder rings. I wanted them to be overly large, so I chose the 2.5" size rings.

Begin by crocheting all the way around the ring.

 Switch to a slightly smaller hook, chain 1 and single crochet in each sc around.

Switch back to size F and sc in back loops only all the way around.
Next row, still in back loops only, decrease 5-6 times evenly spaced around.
Crochet about halfway around (for me, 200 stitches).
Decrease one in the middle,
Chain 1, turn.
Skip first sc, SC across stopping before last sc.
Chain 1, turn, skip first sc. SC across.
Continue in pattern until it tapers to the thickness that you want the band.
Make 2 of these.

That is where my notes end. Ha ha. But, the rest is easy, just crochet the band til it's long enough to go around the hat, then make the little part that goes in the middle, an easy little rectangle.

Obviously too big to wear without the hat. 

Smoothie Recipe

(also untried due to not having rice protein powder)

2 T. Rice Power Protein
2 T. Ground Flaxseeds
1/2 C. frozen Berries
1/2 Banana
1 C. Unsweetened Vanilla Almond Milk


Broth Recipe

I don't remember where I found this recipe, and I still haven't tried making it.
With that stellar recommendation...

3 Quarts Water
1 Onion, large
2 Carrots, sliced
1 C Winter Squash, cubed
1 C Root Vegetables; Turnips, Parsnips, Rutabagas
2 Celery stalks
1/2 C Cabbage
4 1/2 fresh Ginger slices
2 cloves Garlic
Sea Salt to taste

Add all ingredients & place on a low boil for about an hour. Boil to taste.
Cool. Strain (throw out cooked vegetables).
Store in a large, tightly-sealed glass container in the fridge.
Heat gently & drink up to 3-4 Cups per day.