In the Kitchen

I had a few days on my own this last week. I took full advantage of the quiet to spend some time in the kitchen.  It also allowed for lots of geekery in the photography aspect of my life. Food photos are always a favorite for me.

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I tend to gravitate to lighter fare when I am cooking solo.  Polenta has been a long time favorite for me, so I thought I would make a pretty little dish. Here are the easy instructions.

Roasted Vegetable with Goat Cheese over Polenta Patties

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You’ll Need:

  • Veggies for roasting
  • Goat Cheese
  • 1 Cup unprepared Polenta
  • Olive Oil

The How-To:

1. Prepare your polenta on the stove as directed

2. Pour into a casserole dish and cool in the fridge

3. Roast vegetables with a light spray of olive oil and a pinch of saltpolenta3

4. Using a circular cutter or a glass, create patties from your cooled polentaPolenta4

5. Place patty on plate, slice/crumble goat cheese, and top with vegetables

6. Enjoy with a glass of wine

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Easy DIY Apron

I cook a lot. You probably already know that from the many food themed blogs of the last few years.  Cooking a lot = lots of messes. Sometimes those messes end up on your favorite shirt and you find the need for an apron.

I’ve had this round table cloth- hanging out around the house for some time now. It was time it was put to good use.  I don’t have a round table and its clearly too small to make curtains.  Thanks to Martha, I found the right basic pattern to make even more simple. No pockets necessary for this gal, so I forgot all about the need to fold, add a couple extra seams, and just cut the entire pattern up about 6 inches. This made a plain front apron that hit me about the knees.

Cut out your pattern, alter as needed. Pin to ironed fabric. Cut to pattern. With a little ironing turning a hem that is about 1/2 inch wide. Turn again another 1/2 inch on all sides and iron. Sew each seam. Make you waist and neck straps in the same fashion. Attach and VIOLA! Apron City. No more splashes on my clothes any more.

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The Blue Octopus- Sips-n-Canvas

Hi, my name is Monica. I am a craftaholic.

I certainly can’t decide which skills I would like to hone in on in the craft world, so I’ve decided to dabble in them all- and I mean ALL. This week’s adventure brought me to The Blue Octopus in Tacoma, Washington.  My dear friend over at Mary Jo Photography recommended this adventure thanks to a quick snag of a Living Social deal.  I am so glad she did. This is soley a blog about my super excitement about the entire experience. So. Much. Fun.

Walking into the studio space- The Saint Helens Ave Mercantile, you will find a creative co-op run by 4 fabulous and entrepreneurial women.   Located there is the OCD Candy Company, The Tea Works, Wolf Bear Treasures & Orcal Card Reader- Gail Scott, and of course The Blue Octopus. It is filled will all things lovely, creative, and a bit eclectic. Something for everyone really. The painting class is taught by Kerry Cole, who quit corporate job permanently a few years ago to get fully immersed in her art. Luckily for her students and the community, she did.  Her art covers the walls and can be felt in every speck of paint on the tables.  Every piece feels like it is personal and has a story.

The Sips-N-Canvas class is an opportunity for those interested in painting to dabble (stipple) their way into the paint media.  Kerry starts everyone off by having them choose an image that speaks to them.  She gets you all the supplies and techniques needed to create a masterpiece including cheese, crackers, and wine. of course wine. During the two hour class, she is patient, knowledgeable and SO encouraging.

This was one of the best guided art experiences I’ve had in a while, and would highly recommend Kerry’s classes to anyone interested in painting.  Her art is for sale on etsy, in her shop, and at exhibits. Her painting classes are open to everyone, and she even offers private parties. Who’s in?

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Easy Apple Chips

I don’t make resolutions. I  only make goals. This year, I’ve set the goal to be a happier, healthier me- mind, body, soul.

Food would be a big part of living healthier. I tend to go to lighter fare, but can find myself seeking sweets. All. the. time. Cold fruits get slightly monotonous for me, so I’m always seeking something healthy, easy to pack, and delicious. Finding myself without a dehydrator (would use too much counter space, I have to improvise.  Baked Apple Chips. Recipe/DIY at bottom.

You’ll need:

2 of your favorite apples

1 cup of apple juice

Cinnamon (for taste)

Tools: Mandoline Slicer, cookie sheets, cooling racks (parchment paper)

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1. Slice your apples into the thinnest slices your cutter allows.

2. Preheat oven to 350 degrees and line cookie sheets with parchment paper (trust me, this will save sticky scrubbing later)

3. Soak in apple juice with cinnamon in a bowl for 20 minutes

4. Line apples onto cooling racks without overlapping.

5. Put cooling rack onto cookie sheet.

6. Bake for 25 Minutes at 350 degrees.

7. Turn heat off, open oven to cool it a bit, and keep an eye on the apples.

8. When apples are dry, take off racks and enjoy or put in seal-able container for fresh keeping.

A twist on an old tradition

Every holiday season, my Grandma makes the same delicious meals. It is tradition after all.  Every year, I drool over the smell of of her version of “Pigs in Blankets”. Don’t let them get confused with the hotdog/pancake imposters, but rather the zesty, hearty cabbage rolls made of magic and covered in Sauerkraut.  Now, there is one giant problem for me. I don’t eat pork. Its like I am missing out on a pot of gold every year.  So instead of stuffing myself with her traditional creamed potatoes and appetizers in regret of my no-pork diet, I took matters into my own hands to make a new version “Birds in Blankets”. Recipe Below of course.

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Here is what I used:

1 lb of Italian Seasoned Ground Turkey

2 cups of Brown Rice

2 tbsp of seasonings (I used generic Italian, Garlic and Onion Powder)

1 Jar Homemade Sauerkraut (equivalent of 3 cans store bought)

1 Package of Italian Chicken Sausage (precooked)

Instructions:

1. Steam your Cabbage until soft and plyable (this may take a couple steams after the first few peels)

2. Peel into large petals and set aside

3. Mix ground turkey, rice, and seasonings together in a big bowl

4 Lay the cabbage out flat, and spoon 1/4 cup of the ground turkey mixture in the middle of the leaf

5. Roll the cabbage from the bottom and sides, and carefully place into a casserole dish

6. When the casserole dish is full (about 14 rolls), slice your sausages in half, line the edge of the dish

7. Cover the entire dish with the Sauerkraut and cover with foil.

8. Heat the oven to 350 degrees and cook for 90 minutes.

9. Serve and Enjoy