Cheesy Veggie Quinoa Baked Casserole

This is one of my favorite summer dishes. It's light, but filling and yummy. Once again Quinoa is high in protein so it makes for a great vegetarian option. Since this casserole is baked, it requires a noodle that won't dry up too much after being in the oven. Rice noodles don't quite make that cut. This is a great dish to bring to a potluck.

Tasty Ingredients
Not pictured: Snap Peas

Cheesy Veggie Quinoa Baked Casserole Ingredients:
1 Package of Quinoa Pasta (any shape you like)
1/2 Package of Sugar Snap Peas
1/2 Package of Steam-able Broccoli Wokly
1 Cup Carrot Chips
1/2 Orange Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
3/4 of a Medium Size Zucchini, coined and quartered
(You can really use lot of different veggies for this recipe, just make sure the pieces are bit-sized)
1 Cup of Shredded Cheddar Cheese
Hendrickson's Original Sweet Oil and Vinegar Dressing
Olive Oil
Ground Pepper (to taste)
Garlic Salt (to taste)
Cooking Spray (Pam)

First put water in a large pot and put it on the stove on high heat. Preheat the oven to 400 degrees F.

Boiling Quinoa

Next chop all the veggies that require it. Once the water is boiling, put the noodles into the water and stir occasionally so the noodles don't stick to the bottom. Boil for 7 minutes. On another area of the stove, put a large pan on a medium heat for about 6 minutes. Add a tablespoon of olive oil to the pan. Add the peppers, zucchini, snap peas, carrots and a dash of pepper to the pan. Steam the broccoli in the microwave.

Veggies cooking up

Drain the pasta. Spray a 13" x 9" oven safe pan with Pam. Then pour the pasta into the bottom of the pan. Lightly spray the noodles with the dressing to keep it from drying out.

Cooked Quinoa

Once the veggies are slightly tender, pour them into the pasta pot. Omit the excess oil. Add the steamed broccoli. Toss the veggies with some dressing, pepper and garlic salt to flavor them.

Tossed with dressing and seasonings

Veggies on top of noodles

Cheese topping

Pour the veggies over the pasta. Then sprinkle the cheese on top and some more black pepper. Bake for about 5 minutes or until the cheese is melted. Serve immediately and enjoy.

Ready to eat

This is a wonderful summer recipe that features lots of veggies and color.  

A Tiny Sweater for a Chilled Bottle

If beer bottles and cans can have cozies, why can't a wine bottle?

I guess only fancy wine bottles can have a cozy. My sister-in-law is a classy lady, so I decided I would give her a cozy. Not just any wine cozy, but I would give her a classy hand-knitted wine bottle sweater.

For a while I wanted to take the plunge and knit a sweater, but it seemed like such a big project. I bought a book called Pints & Purls: Portable Projects for the Social Knitter by Collins and Bruce a few months ago. In this book, there is a pattern for a Wine Bottle Sweater, it seemed like the perfect project for me to get my feet wet in the world of knitting sweaters.

I used a variegated cool color yarn that I had already in my yarn stash. This particular yarn ball has been screaming my sister-in-law's name for months. Now that I had the perfect project, I thought I should knit the yarn into a wine sweater.

This project starts with knitting in the round. I have knitted in the round for mittens in the past, but it has been a long time. I had to watch a quick youtube video to make sure that I divided the stitches properly and I was off.

Needed for this project:
a skein of fine yarn, 127 yards
a set of 5 double point needles, US size 3
two small stitch holders or you could waste yarn
a stitch marker
scissors
yarn needle

I knitted the yoke (the neck) of the sweater using the double point needles, size US 3. I casted on 24 stitches and began in knit 2, purl 2 pattern for the whole yoke. 

Then I began the raglan shaping, which was simpler than I thought it would be. You just knit front and back in the first stitch, knit, and then knit front and back in the second to last stitch for each needle. Once I reached 52 stitches, I knitted across the first needle, placed the stitches second needle on the stitch marker, knitted across the third needle and placed the stitches of the fourth needle on the second stitch marker. 

Then I began working on the body. I divided the stitches evenly among the four needles and knitted for the length of wine bottle minus 1". Then I returned to the knit 2, purl 2 pattern for an 1" and bound off.

I placed the stitches from the first marker onto the needles, distributed evenly. I knitted for about 3 1/2". Then I used the knit 1, purl 1 pattern for 1/2". Repeat for the second sleeve. Voila, a wine sweater. Now your wine will always be ready for the fridge, or a party. 

For this project, I was on a time crunch and literally finished the second sleeve under the table at the birthday party. I was only one person away from my sister-in-law, but she had no clue. 

Results: She LOVED it! It made her super happy. I photo documented the whole sweater. Browse the photos below to see the transformation from yarn to sweater. 

Just the beginning, the neck of the sweater

Working in the round on the yoke

The raglan shaping (top view)

The raglan shaping (underside view, working side)

Putting stitches on a stitch holder

2 stitch holders and working on the body

Same as above, only working view

Body completed, stitches off marker
working on first sleeve

Working on first sleeve

Trying it on, with one sleeve done

Working on final sleeve

Completed Sweater

Adding color to the fridge

What a fun way to decorate the next bottle of wine you give as a gift. The total process took about two weeks of knitting. It was a great project.

White Chocolate and Peanut Butter Chip Cookies

Every once in a while I crave something sweet, but don't want to pay the high prices at a store or gluten-free bakery. Plus the baker in me just loves to come out.
This time I was craving cookies!
For the most part, I use a basic gluten-free mix when making cookies. It can be cheaper than buying several different types of flours and learning how to mix them together in just the right proportions.
For this baking adventure, I decided to the Hodgson Mill's gluten-free cookie mix. It is a simple cookie mix that requires your own mix-ins.
For this recipe, I could not decide between peanut butter or white chocolate chips, so I decided trying this recipe with both. Why does it always have to just be milk chocolate with peanut butter? The answer is that it does NOT have to be that way to be delicious!

These things make awesome cookies

White Chocolate and Peanut Butter Chip Cookies Ingredients:

1 Box of Hodgson Mill Gluten-Free Cookie Mix
1 Stick of Butter- room temperature
3 Tablespoons of Crisco Vegetable Shortening
2 Teaspoons of Gluten-Free Vanilla (Trader Joe's brand)
1 Large Egg
3/4 Cup of Reese's Peanut Butter Chips
3/4 Cup of Whiite Chocolate Chips

Ingredients in mix

Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper.

In a large mixing bowl, cream together butter and shortening using a mixer. Then add the cookie mix until blended throughout. Next add vanilla and egg. Once again make sure it is well mixed. Then mix in both the peanut butter and white chocolate chips by hand.

Dough with mix-ins

Once the oven is pre-heated, using a cookie scooper to spoon out about 12 cookies per sheet. Make sure to leave space between them. You can flatten out the cookies with the bottom of a rice flour covered glass. I chose to leave them somewhat puffy because I like softer doughier cookies. Bake for about 12 minutes or until golden brown.

Baked cookies

Results, they were delightful! I made about 30 cookies which were quickly eaten by many different people. One of my friends who doesn't eat gluten-free tried one and loved it. That is a true stamp of approval!

Baby Blanket for a Sweet Boy

A while back my friends, Mandy and her husband announced they were having another child. We were so excited for them. Mandy works with my husband and so we wanted to do something special for her new addition.

Near the beginning of the blanket

My husband and I went shopping at a craft store to purchase the perfect yarn to welcome a new child into the world. It is a sea-foam green yarn. It is one of those yarns that about the same thickness until pow, it a gets a little bit thicker and then it's back to original thickness again. (I am sure there is probably a term for it. I just don't know it.) Although I loved the softness of this yarn the sudden increase of the yarn allowed me to split a stitch more often than in other projects.

Kid tested, husband approved

I used Red Heart Baby Clouds yarn. I used 2 1/2 skeins of yarn for this project. Each skein was 6 oz or 140 yards.
I cast on 80 stitches using my size 9 circular knitting needles. I knit 8 stitches and placed a stitch marker then knit until there were only 8 stitches left. I placed another stitch marker and knitted to the end of the row. I knitted using a garter stitch for about two inches. To start a border. Then I would knit before the stitch markers, knit in a stockinette stitch (knit an odd numbered row, and purl an even numbered row) until I reached the stitch markers to which I would knit until the end of the row. I repeated this until I achieved almost the desired length. I then returned to the garter stitch for all the stitches to complete the border. The blanket was 30" by 32" when complete.

Here is a corner to show the border

At one point I was off my knit or purl rows and had to frog four rows to make sure the pattern held up. I learned an important lesson. If you are looking at your work (and you are doing a stockinette stitch) and the stitches look like Vs then knit the next row. If the stitches look wavy like a pearl necklace, then purl the next row.
As a first attempt of a knitted blanket I was pleased with the turn out.
Mandy loved the blanket. It matched her new son's bedding perfectly. She has already washed it and said that it did not shrink. :D

Finished project, but horrible photo

Homemade Empanadas: Pujol's recipe modified

I love taking a gluten-filled recipe and trying to convert to be gluten-free. I enjoy the challenge. However, yesterday's challenge was something I was not quite prepared for.

A local cooking magazine had an empanada recipe by Deidre Pujols, the wife of Cardinal's Albert Pujols. It sounded too good to pass up. 

When looking over the initial recipe, I thought I could make some slight modifications to make it safe to eat. Basically the dough would have to be changed and I would have to change the homemade dough. 

I was ambitious. I had previously bought all the necessary ingredients and was set to make them. 

I thought homemade empanadas would be a great lunch to celebrate our anniversary. Little did I know it would take me all afternoon. (I think in the future it will not take that long, but figuring out how to work the dough definitely extended the cooking time.)

Dough Discs

*Disclaimer: When converting a gluten-dough to a gluten-free dough, it helps to know what consistency you are desiring. For example a cookie dough is a very different consistency than a pizza dough or a phyllo dough. I did not know what I was going for in this one. 

I followed the recipe to make the dough as it said substituting some of the ingredients. After making it that way, I discovered that it would not hold up. The first empanada literally fell apart as it fried. I had to play with the dough to get it the right consistency. Sadly when you cook that way some of the measurements are no longer as exact making it more difficult to replicate. I will post what I originally did and what I did to fix it. 

Original dough in the making

Empanada Dough: original recipe in parenthesis 

1 3/4 Cups Bob's Red Mill Wheat replacement flour mix (3 Cups flour) * this gave it a beany taste. I wouldn't use it again for this recipe. 

1 1/4 Cups Bob's Red Mill Stone Ground White Rice flour (not in original)

1 Tablespoon of Baking Powder (I forgot this ingredient, oops)

2 Teaspoons of Sugar

Pinch of Salt

1/2 Cup of Crisco Shortening Stick, cubed and chilled

3/4 Cup of Chicken Broth, gluten-free and yeast- free

2 Large Eggs

Extra White Rice flour for rolling out the dough

I made the original dough, let it chill, created the filling. When I started frying the first empanada the dough was just too thin and broke apart in the hot oil. My husband came in and helped me rework the dough to get it to a pizza like consistency. We added a little bit at a time and then estimated how much we used. He was a total empanada saver. I am grateful that he used to work in a pizza shop and knew how to work dough. 

This is what I actually ended up using for the recipe: Sara's Empanadas

1 3/4 Cups Bob's Red Mill Wheat replacement flour mix* (I would just use this much Gluten-free Bisquick)

1 3/4 Cups of Gluten-free Bisquick (If I were going to make it again, I would use a total of 3 1/2 cups of Gluten-free Bisquick and skip the wheat replacement flour mix)

2 Cups Bob's Red Mill Stone Ground White Rice flour 

2 Teaspoons of Sugar

Pinch of Salt

1/2 Cup of Crisco Shortening Stick, cubed and chilled

3/4 Cup of Chicken Broth, gluten-free and yeast- free

5 Large Eggs

1 Cup of Milk

Extra White Rice flour for rolling out the dough

In a large food processor, mix all the dry ingredients. (You can also shake them initially in a sealed tupperware container since the dry ingredients are so fine. Just transfer them to the mixer.) I used my Kitchen aid mixer since our food processor only holds 3-cups. It worked fine. 

Next add the shortening, mix until it resembles corn-meal texture. In a 2 cup measuring cup, whisk together eggs, milk and chicken broth. 

Steadily add the liquid as the mixer is mixing. You may need to work the dough out by hand with a little rice flour on your surface and on your hands. 

The original recipe instructs rolling out the dough into two discs. Plastic wrap them, and then chill for 30 minutes. I would recommend 3 discs. 

While waiting for the discs to chill, start chopping the veggies and herbs, prepare the meat. It will save you time in the long run.

Veggies with beef broth

Gluten and yeast-free beef broth

Empanada Filling

1 Lb. Lean Ground Beef (you could probably use turkey too)

1 Teaspoon Garlic Salt

1 Cup Finely Diced Green Pepper

1 Cup Finely Diced Red Pepper (you could use yellow for more color)

1 Cup Finely Diced Tomato (I cut the tomato in quarters and removed the seeds and gel under running water to reduce some of the acid)

1 Cup Finely Diced Onion

2 Large Cloves of Garlic, minced (5 small cloves)

1 Teaspoon Ground Cumin, more to taste

1 Teaspoon Ground Chili Powder, more to taste

1 Cup of Beef Broth, gluten and yeast free, divided (originally it called for 1 beef bouillon cube, but those either contain gluten or yeast)

1 Cup of Shredded Cheddar Cheese, this was another addition. It needed a creamy taste in my opinion. 

Gluten-free, Yeast-free Empanada Dough

Vegetable Oil for Frying

Hot pepper sauce for dipping 

Extra large garlic in comparison to press

Chop all veggies and herbs. Heat a large pan over medium-high heat. Break apart the ground meat into the pan. I have used a pan safe potato masher to get meat really crumbly. Add garlic salt and 1/2 cup of beef broth to the pan. Brown the meat for about 6 minutes. Make sure to stir it so it cooks evenly. Then remove it from pan and put in a bowl. Let it rest.

In the same pan, add veggies, herbs, spices and the rest of the beef broth. Stir as you cook for about 10 minutes. Then strain out the excess liquid. I added a little extra of the two spices to the veggies. Then add the meat to the pan. Cook for an additional 10 minutes. 

Remove from heat and let it cool to room temperature. Add cheddar cheese, mix together.

Veggies with meat 

Heat a Large pot to Medium heat with vegetable oil in it. 

On a rice flour lightly dusted surface roll out the dough into 1/8 inch thick. Cut into 4 inch circles. I used a small glass bowl to cut them. Fill each circle with 1 Tablespoon of filling. Fold the empanada in half and pinch the edges close. I tried using a fork to seal the edges but found my clean hands worked better. Continue until all the dough is used. 

Frying up delights

Place one empanada into the hot oil at a time. Flip after about 3 minutes or until golden brown. Make sure you have enough room to turn them. Turn them from the corners or the empanada will break open. Allow to cool on paper towels. Continue until all are fried. 

Serve a slightly cooled empanada with hot pepper sauce, like Frank's Hot Sauce. They are delicious and worth the work. 

I froze some for a snack later. Just heat the oven to 425 degrees and cook on a cookie sheet for about 10 minutes.

Now in my freezer, for quick retrieval

I had left over filling that I ate over tortilla chips. Every time I eat empanadas I will think of our second anniversary. Since my husband and I worked together for a couple hours to make this tasty food.

Empanadas too hot to eat

Empanadas ready to eat!

Cotton: Happy 2nd Anniversary to me (I mean us)!

Today was a very exciting day in our house. It marks us being married for two whole years. I am thrilled because I am sure this the only time we will double the length we have been married in just one anniversary. 

Shortly after I woke up this morning, my husband comes in to the room and has two packages in his hand for me. We follow the traditional theme gifts each year's anniversary, but try to be creative too. Last year was paper, this year is COTTON!
As a knitter, I was hoping for some new yarn to make dishcloths or other projects out of.
He let me open my gifts first.
He bought me several beautiful dresses, a great scarf and some gorgeous items that reflected the knitter/crafter in me. I thought I would post some of the pictures that could inspire you and me.

Headband/neck warmer that is hand knitted.

Back view: two buttons to adjust

Then he got me an earring and ring matching set. Swoon! I just love him.

Green set

Flower Ring on

Up close detail

Happy Anniversary to my darling!

Peach- Pork Chops, Seasoned Sliced Potatoes & Steamed Asparagus

When I worked as a nanny, I was in charge of cooking and planning meals. The family that I worked for had a bunch of cooking light magazines and I fell in love with some recipes. One such recipe was always a hit; with their family and with my family. It was the Pork chops with Bourbon- Peach Sauce. This recipe requires bourbon to tie all the flavors together. When I went yeast-free, I had to live without this recipe until I discovered a way to modify it. Here is the original cooking light recipe. I doubled the original recipe and since I can never find the 1/4" thick pork chops, I altered the cooking technique. This would be great for company, but I would have had to double the potato recipe. Good thing, tonight was just for us. :)

Inexpensive Gluten & Yeast Free Chicken Broth

Peach- Pork Chops
8 Boneless pork chops (I can only find 1/2" thick ones)
1 1/2 Teaspoons of salt
3/4 Teaspoon of black pepper (I prefer the coarse ground pepper)
Cooking spray
1 Small white onion (chopped)
5 Cloves of garlic (minced)
2 1/4 Cups frozen sliced peaches (1 Dole Package)
2 Cups Gluten-free, Yeast-free chicken broth (Kitchen Basics)
3 Tablespoons of brown sugar
1 Teaspoon of thyme
2 Tablespoons of vanilla extract, Alcohol-free (Trader Joe's)
4 Teaspoons of butter

First spray a large skillet with cooking spray. Heat the pan to medium-high heat. Pre-heat the oven to 375 degrees. Also spray a large glass turkey pan with cooking spray. Then salt and pepper 4 of the pork chops on one side. Throw them in the pan and salt and pepper the other. Brown both sides, I think it took about 5 minutes each side. (They were not cooked all the way through.) Then put them into the glass pan. Repeat this with the remaining pork chops. Make sure to add the cooking spray again.
Next prepare the sauce:
In the same skillet, add the chopped onion and minced garlic. If there is not enough oil from the pork chops to saute the onion and garlic add olive oil. Saute until brown. Add the chicken broth, brown sugar and thyme. Cook about three minutes. Then add the vanilla, butter and peaches to the pan. Allow the butter to melt. Then pour peach sauce over the pork chops in the glass dish. Cover with aluminum foil and bake for about 10 minutes or the pork is cooked all the way through.

Pork chops

Peach sauce simmering

The pork chops are hiding under the peach sauce

The peaches compliment the pork so perfectly in flavor. The texture of the soft peaches goes great with the firm pork. I love the sweetness with the peppery-pork. The chicken broth makes a wonderful sauce.

Seasoned Sliced Potatoes
4-5 medium red potatoes (washed)

Cooking spray
2-3 Tablespoons of olive oil
1/2 Teaspoon of parsley
1/4 Teaspoon of garlic powder
1/2 Teaspoon of oregano
1/4 Teaspoon of pure ground black pepper

First pre-heat the oven to 450 degrees. Then spray an oven-safe and micro-wave safe container with cooking spray. (I used a 13"x 5" Pyrex pan.) Slice the potatoes into thin slices and layer inside the dish. To speed up the cooking time, I micro-waved the potatoes for about 2 minutes to soften them. Then add olive oil, and the seasonings and mixed throughly. Cover dish with aluminum foil and put inside the pre-heated oven. Cook about 20-25 minutes.

The potatoes are almost as soft as mashed potatoes and more flavorful. I couldn't get enough of them. Luckily I made enough for tomorrow too!

Seasoned and creamy potatoes

Steamed Asparagus
Fresh asparagus (washed with the ends snapped off)
Water
*Need a steamer!

Add water to a pot large enough to hold the asparagus. Add steamer and then the asparagus. Cover with lid and heat on high until the asparagus is cooked to your desired texture. My significant loves his soft enough that it does not really stand up to a fork anymore. I like mine a little firmer.

The Complete Meal

The whole meal was delicious. It's one that smells awesome too!