Creating memorable and healthy dining experiences.
Chinese New Year Dragon Puppets – johanna
February 8th, 2010 | Filed under: THE CRAFT CLOSET
Artwork by: Brittany Mei Hill
In our home we enjoy learning about other cultures and their traditions. Last year for Chinese New Year we made lanterns and masks and fortune cookies. This year for our New Year’s craft we are making dragons.
In China, the dragon is a sacred animal. The legend has it that the dragon hibernates in the ocean in the autumn until spring when it ascends to the sky, bringing with it much needed rains. The dragon dance is a major highlight of the New Year celebration. It is believed to bring good fortune and power.
To make a dragon puppet for a Chinese New Year parade you will need the following:
Paper bags
Streamers in various colors or ribbon
Sequins
Glitter
Jewels
Flowers
Glue
Markers
Begin by using the markers to draw a face or designs on the bag. Then glue on strips of the crepe paper or ribbons and any decorations you choose. Let the dragons dry completely.
Beef Tip Stroganoff – johanna
February 5th, 2010 | Filed under: RECIPES - Main Dish
Stroganoff is a classic 18th century Russian dish usually made with strips of beef, mustard and a cream sauce. Credit was given to the Count Alexander Grigorievitch Stroganov, a 19th century diplomat, although; similar accounts for a dish containing beefs strips in a cream sauce were uncovered as far back as the 15th century.
After his retirement, the Count frequently entertained the wealthy with “Open Table” dinner parties. Anyone in high society could walk in and sit down at the table. As the story goes, the Count’s chef invented the dish he called A La Francaise, a French recipe prepared in traditional Russian style in that the meat was mixed with a saucy gravy before serving. It is thought that the Chef learned of the recipe from a family cookbook. The dish was popular with the Count’s “Open Table” setting as it could easily be passed around.
It was not until the 1930’s the recipe turned up in American cookbooks and upscale restaurants featuring onions, mushrooms and a sour cream sauce. Because of the war and the price of beef at the time Beef Stronganoff did not became a popular American favorite until the 1950’s. The need for convenience and price replaced the sour cream with canned cream of mushroom soup and beef cubes with ground beef.
Beef Stoganoff remains a favorite in household’s throughout the world. Today’s influences include the addition of wine and herbs to yogurt. How ever you make it Beef Stroganoff is a classic recipe sure to please.
Source: Adapted from Allrecipes.com
1.5 pounds sirlion steak or stew meat, cut into bite sized chunks
1/4 cup all-purpose flour
1/4 cup butter, divided
1 large onion, chopped
3/4 cup beef broth
1 tsp dried basil or dill
salt and pepper to taste
1/2 cup sliced mushrooms
1 tbsp Worcestershire sauce
1/2 cup sour cream
cooked rice or noodles
Season flour with a pinch of salt and pepper. Toss beef in flour to coat. In a large skillet, melt 2 tablespoons butter over medium heat; saute onions until tender. Remove onions from pan; set aside.
Increase heat to medium-heat. Melt remaining 2 tablespoons butter; brown meat on all sides. Add mushrooms; cook until slightly brown and softened. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Stir, scraping the burnt bits on the bottom of the pan. Turn heat down to simmer until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.
Super Bowl Pom Poms – johanna
February 3rd, 2010 | Filed under: THE CRAFT CLOSET
Women always get a bad wrap when it comes to football. In high school and college football games the place to be to hang out with friends and have a good time. But I have to admit I am not so interested in the minute by minute plays anymore. Maybe it is because I have three kids that make enjoying a game impossible. In years past we have had friends over on Super Bowl Sunday. I take care of all the munchies so the guys can focus on the game while the women move into the kitchen to talk recipes and parenting.
This year it is just us. The secret is “we got rid of cable”. Horrible for the football lover yes but it was the best thing we ever did. We now have more time to spend together and we do not risk having risque commercials popping up while the children are watching. We did buy a box from Best Buy that gives us three channels that mostly consist of the news and sports. I am hoping, as is Stephen, that we get the Super Bowl broadcast.
We will be prepared just in case with Italian Subs to munch on and pom poms for the kids to cheer on our team. Plastic bags work the best for this project but at 10 bags per pom pom it can get expensive and it is hard to find any other color than black and white. We used construction paper because that is what we had on hand.
Materials:
10 sheets of paper, trash bags or tissue paper per pom pom
Scissors
Masking tape
Lay the sheets of paper on top of one another. Cut thin strips lengthwise leaving 3-inches at the top.
Roll the salvaged end up tightly securing with the masking tape.
Scrunch up the fringe.
February Website Review: Instructables.com – johanna
February 1st, 2010 | Filed under: THE BOOKSHELF, THE CRAFT CLOSET
Instructables is sort of like a combination of YouTube and Ehow.com in one jazzy spot. A few of my favorite posts are how to build your own BBQ-Barrel. Or how to make chainmaille from soda pop tabs. How to make a PVC pipe lego table. Make a chocolate bar mold of Han Solo. I loved the apple martini glass for halloween. There is even a post on how to amuse toddlers.
Instructables offers DIY information, tutorials, guides, a community and contests in the following areas of:
- Art
- Crafts
- Food
- Games
- Green
- Kids
- Home
- Life
- Music
- Offbeat
- Outdoors
- Pets
- Photo
- Ride
- Science
- Tech
The guides are open to the public but you do need to sign up for a free membership to participate.
Sausage and Peas Pasta – johanna
January 29th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides
This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.
Serves 4
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste
Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.
Superbowl Approaved Italian Sub – johanna
January 27th, 2010 | Filed under: RECIPES - Main Dish
Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.
Curried Turkey Salad with Apples, Cranberries and Walnuts – johanna
January 25th, 2010 | Filed under: RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad
Curry is commonly eaten throughout Asia and the Middle East. The term curry refers to delicacies that are seasoned with black pepper, coriander, curry leaves, ginger, cumin, chili powder, mustard seeds, salt, lemongrass, ginger, five spice powder, cardamom, cinnamon, nutmeg and other pungent spices and herbs. The spices are heated with oil when cooking to release the aromas.
Ready made curries such as the powder and paste found in the supermarkets are for convenience purposes. Dry curry powder is made up of ground spices and herbs and burns easily therefore it is not recommended when frying foods. The powdered form is commonly used when simmering soups, sauces and in salads. Curry paste on the other hand has a higher tolerance for heat and may be used in fried dishes. The intense flavor of curry paste is a result of the fresh herbs, spices, oil and liquid flavoring such as coconut juice.
The first time I tasted curry was my first year in college. A couple of my friends from Japan invited me over to their place for a Japanese feast. I watched, amazed, as they threw all sorts of spices together in the pot and let it simmer until the apartment smelled fragrant. The curry chicken we ate that day was absolutely divine. Curry is a treat I do not get very often since no one in the house shares my enthusiasm for cultural fare.
When I saw this recipe for curried turkey salad I immediately knew what I was going to make for lunch. I used left over roasted chicken and Greek yogurt instead of Mayo in the dressing. I wanted to slip into my jammies and if I owned a pair of bunny slippers I would put those on too. Then with my bowl of Curried Turkey Salad I would casually make my way to my bedroom, climb into bed and watch an hour of Pride and Prejudice (the A&E version). (Well, I would have if I had a TV in my room.)
Source: PinchMySalt.com
4 cups cooked and chopped turkey
1/2 cup diced Granny Smith apple
1/4 cup chopped celery, optional
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts*
Curry Dressing (recipe below)
In a large bowl, combine all ingredients and stir well. Serve on your favorite bread as a sandwich or on a bed of greens as a salad. Serves four to six.
Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise or plain Greek yogurt
2 tablespoons curry powder**
1 tablespoon honey
generous pinch of salt
fresh ground black pepper
Whisk all ingredients until well combined.
Recipe Notes:
*To toast walnuts, spread a handful of walnuts on a baking sheet. Toast in a preheated 350 degree oven for about five minutes or until they are fragrant. Don’t leave them in too long! Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of curry powder then taste dressing and add more if desired.
Ham Fried Rice with Peas – johanna
January 22nd, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides
My mom’s ham fried rice was one of my favorite dishes. I routinely requested it for my birthday dinner. In my home growing up we ate it as a main dish. Today we serve ham fried rice in smaller portions along side fish, shrimp or teriyaki chicken.
1 cup rice, brown or Jasmine
2 cups broth or water
1 tbsp oil
1 small onion, chopped
1 cup frozen peas
1 1/2 cups cooked ham, chopped
2 eggs, beaten
4 scallions (green onions), chopped
1 tbsp rice vinegar
2 tbsp soy sauce
Salt and Pepper
Add rice and broth to a pot; bring to a boil. Cover and simmer 20 minutes until tender and set.
Heat oil in a skillet or wok over medium to medium-high heat. Saute onion until translucent and tender. Add peas and 2 cups rice. Saute for 2 minutes. Add ham, mix. Make a well in the center; pour in egg. Let set 2 minutes then scramble. Toss the rice with the egg. Stir in the scallions, vinegar and soy sauce.
Making Felted Beads Craft Session – johanna
January 20th, 2010 | Filed under: THE CRAFT CLOSET
I learned the art of felting a couple of years ago with a friend. We drove up to Sonora to visit a little Waldorf supply shop and could have easily spent hundreds of dollars on the amazing creations displayed there.
Felting is one of the oldest forms of fabric making. There are two ways to felt. One is needle felting and the other is wet felting. You can make felted beads using the needle felting method but for today we are going to avoid piercing our fingers with sharp needles and instead burn them in hot water.
Felted beads are really fun to make and create a wonderful learning experience in the use of natural products. Felted beads can be easily jazzed up with the addition of beads and ribbon. If you want to be a little more creative after the balls have dried you can use the needle method to add flowers or other designs. Little kids love to rub them, and bounce them and pretend they are treasures.
Some people like to roll tuffs of the undyed wool into a ball then add the color. I prefer to get it done with no fuss and just use the colored roving.
Supplies:
Merino Wool Roving
(wool that has been washed and combed but not yet spun into yarn. Can be found in a variety of colors on Etsy.com, some natural craft stores (such as a Waldorf supply store) or a sheep farm.)
Hot Water
Dish Soap
Grab a tuff of wool.
I use a pot of hot water (as hot as I can stand). Place the wool roving in soapy water.
Gently pass the roving back and forth between the palms of your hands; wetting the ball frequently in the soapy water.
As the ball begins to form start to apply a little more pressure. Keep rolling, pressing and wetting until the ball is firm and hard.
Rinse under cold water.
Continuously rolling and pressing to get all the soap out.
For a simple tutorial watch the following video from Sara’s Textured Crafts. She really makes the process look easy.
Chinese New Year - Year of the Tiger – johanna
January 18th, 2010 | Filed under: CREATING MEMORIES, THE BOOKSHELF, THE DISH ON PARENTING
Photo By: Yang Yi, in China Hejin, Shanxi Province
I am not superstitious; yet, I will admit I get a little nervous when salt is spilt. I do not believe in horoscopes; however, they really have my personality pegged. The Chinese baby gender calendar called the gender of each of my three children. The “Chinese Day Of” calendar that reveals the major personality trait based on the day you were born is surprisingly accurate as well. So don’t call me foolish when I realized that this year, 2010 is the year of the tiger. That is me. And I admit there was a second of hopefulness that this year would bring us some luck.
I started this year two weeks behind on everything. News Years Day had me sitting at my desk pondering if I should go ahead and mail out my Christmas cards. I didn’t. I hated starting the year in such disarray. But… it is a new year and I was not about to dwell on the negative. It was after all the first day of the year. Hey, I started the day off right. I ran that morning and we went out on a family outing and later that day I bravely took the kids on a bike ride. There was much to rejoice over. So I cleared my desk and began writing thank you cards. I am THE worst at remembering to write thank you cards. If I do write them I forget to mail them. I decided if I did not master anything else this year I am going to be the best at writing thank you notes.
I am pledging to forgo one larger New Years resolution in favor of smaller monthly goals that are more attainable for my ADD brain. For one month I am going to focus on one goal. If at the end of the month I am a complete failure I will not beat myself up and melt into a year long depression. I will arm myself to work even harder the following month on a new daunting task.
First up is laughter. This year I vow to laugh more. Yes, this was my New Year’s resolution last year and I think I did fairly well. Laughter, as the saying goes, is the best medicine. The tricky part is learning to laugh in the face of adversity. I think we could all use a lesson in putting our best face forward. The point is, I want to teach my kids that life is full of spills and falls and embarrassments and it is ok. If we want to find happiness we need to discover laughter first.
A good hearty laugh can:
- Lighten our mood.
- Reduce stress.
- Lower blood pressure.
- Boost our immune system.
- Stimulate the brain.
- Reduce anxiety, depression and aggression.
- Produce endorphins that stop pain.
- Is a great abdominal workout.
- Increases our energy level.
- Breaks down barriers.
- Help us cope.
Learn to Laugh by:
- Being silly with the kids.
- Being adorable with the significant other.
- Hanging out with people who are genuinely happy. Laughter is contagious.
- Quit trying to act so grown up. (Who made the rule that grownups have to be stiff?)
- Find a reason to celebrate.
- Abandon the negativity.
Laughter, of course, won’t make our problems go away, but it can help us get through them gracefully. How do we pick our way through the briar patch? We slow down. We take the time to enjoy a cup of laughter.
Subscribe: Reader or Email
