Only two attended the November Pizza night (and we still got almost nothing done besides talking)! Those two decided it would be best for the group to take December off, what with the weather and the holidays. I hope everyone has had Happy, safe Holidays so far!
I will post the time, place, and food theme for January this week. I will also be posting some pictures Jennifer has taken, as well as a picture of my latest projects. Looking forward to seeing everyone in January.
Susan
Monday, December 27, 2010
Wednesday, November 10, 2010
November Meeting Announced
It is already time for our November meeting. Scarily enough, it will be next week on Friday the 19th. The meeting will be in the Argonne meeting room at 7 pm, as usual. Because everyone will soon be swapped with turkey, cooking, and relatives we decided to take things easy this month. We will be having another pizza night. I am not sure if we have decided yet what to order, or what pizza place we will order from. If you have any preferences or suggestions let Jennifer know. I hope to see you all on the 19th.
Finally, Back To The Blog!
I have been informed that I am slacking in my Crafty Club Blog duties, and now that I look at the last time I posted anything I have to agree! I'm not sure I can even remember what our food theme was for the August and September meetings. I will try to massage the info out of my brain and see what I can recreate. Thank you everyone for your patience, and for checking out our site. There will soon be more pictures of finished work. We have a few months worth of pics to publish, so keep an eye out. I am going to finish my recipe updates tomorrow, and will try to have all the new pics up sometime next week.
Susan
Susan
Tuesday, November 9, 2010
October Meeting- What We Ate!
Here is the recap of the October meeting. It was in the Valley conference room. The food theme was soups. We had 6 people at the meeting (if I remember correctly). We had Broccoli Cheddar Soup, Squash Apple Soup, Spicy White Bean Chili, homemade bread, and German Potato Salad. I will post my recipe for Squash Apple soup a bit later. Here, for your enjoyment, is the White Bean Chili Jennifer brought. I will try to get the Broccoli Cheddar Soup and German Potato Salad recipes as well.
P.S. I have been given the crafty club photos, I just have to stop procrastinating and post them. Keep an eye out!
Spicy White Bean Chili
This dish, which cooks in only 20 minutes, is a delicious blend of chicken, white beans and green chiles in a spicy sauce.
Makes 4 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® California Style Garlic Salt with Parsley
3/4 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Chili Powder
1/4 teaspoon McCormick® Red Pepper, Ground (optional)
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes (optional)
1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned. 2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.
P.S. I have been given the crafty club photos, I just have to stop procrastinating and post them. Keep an eye out!
Spicy White Bean Chili
This dish, which cooks in only 20 minutes, is a delicious blend of chicken, white beans and green chiles in a spicy sauce.
Makes 4 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® California Style Garlic Salt with Parsley
3/4 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Chili Powder
1/4 teaspoon McCormick® Red Pepper, Ground (optional)
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes (optional)
1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned. 2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.
Wednesday, July 21, 2010
Time for our July Meeting!
The June meeting was a bit small, only four. That meant we all got to take home lots of pizza! For July we will be meeting at Moran Prairie on the 30th at 7pm. Our food theme is Barbeque! Hope to see lots of faces there,
Susan
Susan
Saturday, June 19, 2010
One Pan Mexican Dinner
1 cup bisquick
1/4 cup water or milk
Mix together and spread in lightly greased 10" pie plate. Bake at 350 F for 15min.
Layer in order over bisquick:
16 oz. can refried beans
1 lb meat lightly browned
1 cup thick salsa
Bake another 15-20 minutes. Top with 1 1/2 cup shredded cheese. Let melt in the hot oven.
Yummy!
1/4 cup water or milk
Mix together and spread in lightly greased 10" pie plate. Bake at 350 F for 15min.
Layer in order over bisquick:
16 oz. can refried beans
1 lb meat lightly browned
1 cup thick salsa
Bake another 15-20 minutes. Top with 1 1/2 cup shredded cheese. Let melt in the hot oven.
Yummy!
Oops, There Went May!
Hello all,
I am a little behind on our blog, as you can see. I completely missed May! Yikes. Our meeting for May was small, but the food was great as usual. It was Mexican Night. There was chips, salsa, bean dip, Horchata, and a "One Pan Mexican Dinner" which I will provide the recipe for. If you haven't ever gotten to try it, horchata is a spanish drink made with almonds. It is delicious, but can be very time consuming and messy to make if you don't have cheese cloth to strain. I will try to find a good recipe with thorough directions on how to strain the almonds.
It is already time for our next meeting! That will be 6/25/10 at the Spokane Valley meeting room. The meeting will be from 7 to 9:30 pm. Since it is summer time and we are all scheduled to the hilt we have chosen to have a pizza night. Just bring something to drink. I (Susan) will be bringing mint brownie bars in honor of a birthday! I believe we will have enough pizza for all, but feel free to bring your favorite, or just some extra toppings. Hope to see you there,
Susan
Thursday, April 1, 2010
April Crafty Club
For April we will be having fondue! The sign up so far is as follows:
Salena- Pound cake and fruit
Chelsea- fruit dip
Cindy- Bread and whatever sounds good (maybe angelfood cake)
Grace- fruit
Susan- rice cookers, bamboo skewers, cheese sauce
As for the time and location, I think we have settled on NS for Friday, 4/23/10.
Salena- Pound cake and fruit
Chelsea- fruit dip
Cindy- Bread and whatever sounds good (maybe angelfood cake)
Grace- fruit
Susan- rice cookers, bamboo skewers, cheese sauce
As for the time and location, I think we have settled on NS for Friday, 4/23/10.
An Irish Recipe
We a had nice small crowd for our March meeting, only 4 people. There was too much fabulous food as usual. Diana made corned beef (even though she was not feeling well enough to come to the club ). Thank you Diana, it was delicious! We also had soda bread, potato chips with spinach and pesto dip, apple cake and apple sauce, irish cream brownies, and tea.
Here is the recipe I used for the soda bread:
1. TRADITIONAL IRISH SODA BREAD
A Recipe brought to America from Bessbrook, Ireland by Sarah Swan Stewart Jackson when she migrated to Greenwich, NY in 1910 with 2 small children to be with her husband William George Jackson
2 tbsp butter
1/3 cup sugar
1 egg
1 3/4 cup buttermilk or 1 cup milk and 3/4 cup yogurt
2 tsp baking soda
1 tsp boiling water
1 cup wheat flour
1 1/2 cups white flour
1/2 tsp salt
Dissolve the baking soda in the boiling water. Then add baking soda mix to the buttermilk. Combine all ingredients in a bowl. Place in bread pan. Bake 55 minutes at 350 degrees.
I used yogurt and milk instead of buying buttermilk. Make sure to dissolve the baking soda in hot water before adding it to the milk/buttermilk or your bread might rise in strange directions.
Susan
Here is the recipe I used for the soda bread:
1. TRADITIONAL IRISH SODA BREAD
A Recipe brought to America from Bessbrook, Ireland by Sarah Swan Stewart Jackson when she migrated to Greenwich, NY in 1910 with 2 small children to be with her husband William George Jackson
2 tbsp butter
1/3 cup sugar
1 egg
1 3/4 cup buttermilk or 1 cup milk and 3/4 cup yogurt
2 tsp baking soda
1 tsp boiling water
1 cup wheat flour
1 1/2 cups white flour
1/2 tsp salt
Dissolve the baking soda in the boiling water. Then add baking soda mix to the buttermilk. Combine all ingredients in a bowl. Place in bread pan. Bake 55 minutes at 350 degrees.
I used yogurt and milk instead of buying buttermilk. Make sure to dissolve the baking soda in hot water before adding it to the milk/buttermilk or your bread might rise in strange directions.
Susan
Tuesday, March 23, 2010
March Crafty Club Meeting
Hi All,
Our next meeting is at Moran Prairie at 7 pm on this Friday, the 26th! Our food theme is Irish. Hope to see you there!
Susan
Our next meeting is at Moran Prairie at 7 pm on this Friday, the 26th! Our food theme is Irish. Hope to see you there!
Susan
Friday, March 12, 2010
Chinese Dessert! Yummy!
Almond Milk Gelatin (Almond Junket)
This is a simple version of a Chinese dessert. Use soy milk if you can find it. If you are vegetarian use agar-agar instead of gelatin. Salena used vanilla extract instead of almond, and the result was delicious. Jennifer said it tasted like tapioca.
Ingredients
1 packet gelatin
1 cup milk
1 cup water
2-3 tablespoons sugar
1 tsp almond extract
7 oz. mandarin oranges or peaches
Equipment
Small bowl
2 saucepans
Measuring cup spoons
Clean roasting pan, about 1 inch deep
Chopping board
Knife
4 small serving bowls
Pour a little of the cold water into a small bowl. Sprinkle the gelatin over the water and stir lightly. Leave until the mixture turns solid and looks like wet sand.
Now stand the bowl in a saucepan of simmering water until the gelatin becomes a liquid.
Put the rest of the water and milk into a saucepan with the sugar and almond extract. Bring to a boil, remove from the heat, and stir in the gelatin.
Allow to cool, the pour into a shallow, clean roasting pan. Put the pan into the refrigerator and allow to set until firm. This will take at least 3 hours.
Turn out the set gelatin onto a chopping board. To do this, dip the base of the pan briefly in hot water to loosen the bottom, and pull away the sides with your fingers.
Cut the gelatin into squares. Arrange in little serving bowls. Spoon the mandarin oranges or peaches over it and serve cold.
This is a simple version of a Chinese dessert. Use soy milk if you can find it. If you are vegetarian use agar-agar instead of gelatin. Salena used vanilla extract instead of almond, and the result was delicious. Jennifer said it tasted like tapioca.
Ingredients
1 packet gelatin
1 cup milk
1 cup water
2-3 tablespoons sugar
1 tsp almond extract
7 oz. mandarin oranges or peaches
Equipment
Small bowl
2 saucepans
Measuring cup spoons
Clean roasting pan, about 1 inch deep
Chopping board
Knife
4 small serving bowls
Pour a little of the cold water into a small bowl. Sprinkle the gelatin over the water and stir lightly. Leave until the mixture turns solid and looks like wet sand.
Now stand the bowl in a saucepan of simmering water until the gelatin becomes a liquid.
Put the rest of the water and milk into a saucepan with the sugar and almond extract. Bring to a boil, remove from the heat, and stir in the gelatin.
Allow to cool, the pour into a shallow, clean roasting pan. Put the pan into the refrigerator and allow to set until firm. This will take at least 3 hours.
Turn out the set gelatin onto a chopping board. To do this, dip the base of the pan briefly in hot water to loosen the bottom, and pull away the sides with your fingers.
Cut the gelatin into squares. Arrange in little serving bowls. Spoon the mandarin oranges or peaches over it and serve cold.
Tuesday, March 9, 2010
Recipe For Sichuan Cashew Chicken- crafty club recipe
Sichuan Cashew Chicken
(Note- this is the recipe I used for crafty club, except for a few substitutions. I don’t like bell pepper so I skipped that and put in shitake mushrooms instead. I used water chestnuts instead of bamboo shoots. Also, I used about 3 times as much ginger as this recipe calls for. If you don’t want to fry your cashews you can toast them in the microwave. Just heat them for 30 seconds at a time and stir until they are properly browned.)
2 whole skinless boneless chicken breasts (about 2 lbs.)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
A dash of white pepper
1 large green bell pepper
1 medium onion
1 can sliced bamboo shoots (about 8.5 oz)
1 T cornstarch
1 T cold water
1 T soy sauce
2 T vegetable oil
1 cup raw cashews
¼ tsp salt
2 T vegetable oil
1 tsp finely chopped ginger root
1 T Hoisin sauce
2 tsp chili paste
¼ c chicken broth
2 T chopped green onion (with tops)
Cut chicken into ¾ inch pieces. Mix egg white, 1 egg white, 1 tsp cornstarch, 1 tsp soy sauce and the white pepper in medium bowl; stir chicken. Cover and refrigerate 20 minutes.
Cut bell pepper into ¾ inch pieces. Cut onion into 8 pieces. Cut bamboo shoots inot ½ inch pieces. Mix 1 T cornstarch, the water, and 1 T soy sauce.
Heat wok until very hot. Add 2 T oil; tilt wok to coat sides. Add cashews, stir fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on a paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add 2 T oil; tilt wok to coat sides. Add onion pieces and ginger root; stir fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.
(Note- this is the recipe I used for crafty club, except for a few substitutions. I don’t like bell pepper so I skipped that and put in shitake mushrooms instead. I used water chestnuts instead of bamboo shoots. Also, I used about 3 times as much ginger as this recipe calls for. If you don’t want to fry your cashews you can toast them in the microwave. Just heat them for 30 seconds at a time and stir until they are properly browned.)
2 whole skinless boneless chicken breasts (about 2 lbs.)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
A dash of white pepper
1 large green bell pepper
1 medium onion
1 can sliced bamboo shoots (about 8.5 oz)
1 T cornstarch
1 T cold water
1 T soy sauce
2 T vegetable oil
1 cup raw cashews
¼ tsp salt
2 T vegetable oil
1 tsp finely chopped ginger root
1 T Hoisin sauce
2 tsp chili paste
¼ c chicken broth
2 T chopped green onion (with tops)
Cut chicken into ¾ inch pieces. Mix egg white, 1 egg white, 1 tsp cornstarch, 1 tsp soy sauce and the white pepper in medium bowl; stir chicken. Cover and refrigerate 20 minutes.
Cut bell pepper into ¾ inch pieces. Cut onion into 8 pieces. Cut bamboo shoots inot ½ inch pieces. Mix 1 T cornstarch, the water, and 1 T soy sauce.
Heat wok until very hot. Add 2 T oil; tilt wok to coat sides. Add cashews, stir fry 1 minute or until cashews are light brown. Remove cashews from wok; drain on a paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add 2 T oil; tilt wok to coat sides. Add onion pieces and ginger root; stir fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.
Saturday, March 6, 2010
February Crafty Club
We had 11 people at our February crafty club meeting, our biggest ever I believe. The food was fabulous as usual. We had a Chinese theme in honor of the Lunar (Chinese) New Year on February 14th. We ate Cashew Nut Chicken with white rice, Vanilla Junket with fresh fruit, Spring Rolls, Wonton Soup, Chinese Fruit salad, Fried Rice, and fortune cookies for dessert. I will post recipes for the Cashew Nut Chicken and Vanilla Junket once I round up and type up the recipes. Let me know if you are interested in another recipe mentioned here. I may have to beg Cindy for her wonton soup recipe.
As for next month, our food theme will be Irish in honor of St. Patrick's Day. Diana is bringing Corned Beef and Cabbage, and I will be attempting Irish Soda Bread. I believe the meeting will be at North Spokane, but am not sure yet.
As for next month, our food theme will be Irish in honor of St. Patrick's Day. Diana is bringing Corned Beef and Cabbage, and I will be attempting Irish Soda Bread. I believe the meeting will be at North Spokane, but am not sure yet.
Tuesday, March 2, 2010
Crafty Funnies
Hi All,
I came across this joke in a magazine and thought it was worth sharing. Hope you enjoy!
There was a long distance truck driver who passed his many hours in his big rig knitting sweaters. He would steer with his knees while his hands were occupied. A highway patrol officer saw this and headed out after the truck driver. As the officer neared the trucker he commanded over his loudspeaker, "Pull Over!" The truck driver shouted back, "No, it's a cardigan."
I came across this joke in a magazine and thought it was worth sharing. Hope you enjoy!
There was a long distance truck driver who passed his many hours in his big rig knitting sweaters. He would steer with his knees while his hands were occupied. A highway patrol officer saw this and headed out after the truck driver. As the officer neared the trucker he commanded over his loudspeaker, "Pull Over!" The truck driver shouted back, "No, it's a cardigan."
Monday, February 22, 2010
February Crafty Club Meeting
Our February meeting will be on this Friday, the 26th at 7 pm at the Moran Prairie meeting room. The food theme this month is Chinese in hour of the Lunar (Chinese) New Year (which was on the 14th!). The main course will be Cashew Nut Chicken and white rice. Bring your finished projects so we can get more photos posted. Bring partial projects too. Why not!? Some of the best projects have long development periods. Hope to see you there:)
Sunday, January 31, 2010
Since We Love To Eat...
Since we love to eat at our meetings I am going to start posting our menus and some of our recipes. My aunt suggested this, and I think it is a great idea. I am hoping this may tempt more foodies to attend our meetings?! At the January meeting we had a Luau/Picnic theme. We ate hot dogs, hawaiian rice salad, fresh pineapple and strawberries with an amazing cream dip, hawaiian potato chips, fresh sauerkraut,macadamia nuts, and lemonade. For dessert we had pineapple upside-down cake. Everything was fabulous, as always, and there was more than enough food for a few extra mouths, as always.
The recipe I am posting here is a club favorite that Jennifer has brought many times. It is Berry Jello Pretzel Salad. Yummy!
3 Layer Pretzel Salad
2 cups broken pretzels (about the size of peanuts)
3/4 cup butter, melted
3 teaspoons sugar.
Mix together. Put in 9X12 glass pan. Pat down to make a single layer.Bake at 400 F. eight minutes. Don't overbake. Cool.
One 8 oz. package cream cheese (no/low fat), room temperature.
1 cup sugar
One 8 to 12 ounce package Cool Whip, frozen (I used 12 oz, but I didn't find low fat)
Mix cream cheese and sugar together, then add chunks of slightly thawed Cool Whip. Keep mixing until smooth. Pour over cooled pretzels (be sure to get Cool Whip to touch sides of pan, to seal pretzel layer below).
One large, or two small packages of Jello (to compliment type of berry chosen) (sugar free)2 cups boiling water (in a 4 cup, or larger container) (that pours!)Two 10 ounce packages frozen berries (any kind).
Mix Jello into 2 cups boiling water. Stir until fully dissolved. Let stand 10 minutes. Spread berries over Cool Whip in a single layer. Drizzle Jello over frozen berries.Chill until serving time. Enjoy!
The recipe I am posting here is a club favorite that Jennifer has brought many times. It is Berry Jello Pretzel Salad. Yummy!
3 Layer Pretzel Salad
2 cups broken pretzels (about the size of peanuts)
3/4 cup butter, melted
3 teaspoons sugar.
Mix together. Put in 9X12 glass pan. Pat down to make a single layer.Bake at 400 F. eight minutes. Don't overbake. Cool.
One 8 oz. package cream cheese (no/low fat), room temperature.
1 cup sugar
One 8 to 12 ounce package Cool Whip, frozen (I used 12 oz, but I didn't find low fat)
Mix cream cheese and sugar together, then add chunks of slightly thawed Cool Whip. Keep mixing until smooth. Pour over cooled pretzels (be sure to get Cool Whip to touch sides of pan, to seal pretzel layer below).
One large, or two small packages of Jello (to compliment type of berry chosen) (sugar free)2 cups boiling water (in a 4 cup, or larger container) (that pours!)Two 10 ounce packages frozen berries (any kind).
Mix Jello into 2 cups boiling water. Stir until fully dissolved. Let stand 10 minutes. Spread berries over Cool Whip in a single layer. Drizzle Jello over frozen berries.Chill until serving time. Enjoy!
We Have Completed Projects!
At last, we have pictures of some of the work completed at the crafty club meetings! If we had taken pictures of our unfinished projects the slide show would be about ten times this size. Our January meeting was a quaint one (seven people) so this is only a sampling of our work. For those of you who didn't make it in with your finished work in January, please bring it to the next meeting. We love to see what everyone is working on, and what fabulous things everyone is capable of making. Looking forward to seeing yo guys next month, and keep checking in for new pics.
Susan
Susan
Friday, January 29, 2010
Tonight's The Night
7 PM at the Argonne Meeting room! Remember to bring your craft creations so we can post the pictures on the blog tonight. See you guys soon!
Saturday, January 16, 2010
January Crafty Club Meeting
Hi all,
Sorry it has been so long since anything was posted. Our next meeting will be Friday January 29th at 7 pm at the Argonne Library meeting room. The food theme is Hawaiian Luau/Picnic.
If you have any questions email Jennifer Foglesong, crafty club coordinator. We are hoping to bring a camera to that meeting to take pictures of our finished projects. Then we will have something to post on the blog. Yeah! Please bring projects that you have completed to this meeting so we can get our photos going.
thanks all, and see you soon :)!
Sorry it has been so long since anything was posted. Our next meeting will be Friday January 29th at 7 pm at the Argonne Library meeting room. The food theme is Hawaiian Luau/Picnic.
If you have any questions email Jennifer Foglesong, crafty club coordinator. We are hoping to bring a camera to that meeting to take pictures of our finished projects. Then we will have something to post on the blog. Yeah! Please bring projects that you have completed to this meeting so we can get our photos going.
thanks all, and see you soon :)!
Subscribe to:
Comments (Atom)