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River Colors Journal

Wednesday, November 24, 2010

Sharing patterns & recipes

So it is the day before Thanksgiving and my kids are all home safely....I'm such the worry wart about their safety and thankful that they are here to share time with. That being said I want to share some things with you. When Anne Hanson was here teaching we had a wonderful get together which included food that I prepared. I had so many people ask me for the recipes that I decided to put it into print.(Thanksgiving seemed like a good time to do it) Four Fifths of my family is vegetarian so I am always looking for ways to sneak some protein into our diet. Just like any contemporary family however, time spent in the kitchen has to be minimal because there are so many places to be!

Quinoa is an old fashioned grain that is loaded with protein, I have been trying to use it more and more. The following is my Protein packed spinach, feta, quinoa recipe. Served in a low platter it is pleasing to the eye and the tastebuds!

Erika's Protein Packed Spinach, Feta, Quinoa Side Dish

Ingredients: 1 cup(uncooked)Red Quinoa, 1 can Navy Beans, 1 pack of fresh Spinach, 1 clove Garlic, 3 oz. Feta, Fresh Red peppers(optional for garnish), 1 cube vegetable boullion, tablespoon olive oil, teaspoon lemon juice.

Take one cup of quinoa, 2 cups of water, one vegetable cube and bring to boil. reduce to simmer and cook until the water is almost gone(about 15 minutes). Add the olive oil and stir and then put into the serving platter. Place the drained navy beans on top of the quinoa. Take the spinach with a touch of moisture still from rinsing and throw into a saute pan with the garlic. Toss the spinach until it is just wilted and throw on top of the navy beans. Take the feta and lemon juice and sprinkle over the top. Add salt and pepper as desired. Slice the red peppers and garnish the entire platter. This dish is wonderful served at room temperature.

The other dish that I served is what I call an eggplant casserole. I'm not sure about the heaalth benefits but I can tell you that is wonderful on the tastebuds! This dish is one of our staples when the harvest has brought in all of the eggplants at once! The other thing I have to say is that it is not a dish you put out to have people ooh and aah over how pretty it is. It is visually ugly and I can not make excuses for it!

Eggplant Casserole:bake at 350 degrees
ingredients: 2 medium eggplants, 1 medium yellow onion, 2 stalks of celery, 1 large green pepper(for kick use part of a hot pepper if you want), 1 16 oz container of mixed grated mexican cheese, 1 16 oz. can of tomatoe sauce.

Cube the eggplant skin and all and steam until mooshy. While the eggplant is steaming, chop the peppers, celery and onions and saute until all the vegetables are very soft. Take a casserole dish and mix all the vegetables, sauce and cheese together. Cover the dish and put in the oven for at least one hour.....sometimes baking a little longer improves the flavor. Serve warm with rice pilaf, the spinach quinoa and a nice crisp salad!

OK Now we need to think about warm knitted and crocheted accessories for the cooler months.

We have pictured today:
Quickie Malabrigo Rasta Hat and Quickie Colinette Point Five Scarf. both of these items are done on big needles and make up quickly when you are pressed for time.

Quickie Malabrigo Rasta Hat
1 hank of Rasta yarn
16' circular size 15 needles
double point needles
stitch marker
gauge 8sts = 4 inches

cast on 40 stitches
place marker and join in round
purl one row, knit one row for 11 rounds total(end with a purl row)
continue just knitting until the length from the beginning is 6 inches.
begin decreases:
knit 6, knit 2 together...repeat until you get to the marker
knit 5, knit 2 together...repeat until you get to the marker
knit 4, knit 2 together...repeat until you get to the marker
knit 3, knit 2 together...repeat until you get to the marker
knit 2, knit 2 together...repeat until you get to the marker
knit 1, knit 2 together...repeat until you get to the marker
knit 2 together...repeat until you get to the marker

cut the yarn so there is around 6 inches left and thread back through the live stitches. weave in the ends.

I have run out of time so I will post the pattern for the scarf tommorrow!

Enjoy your time with those around you and give thanks for all that is.


Nice to see that you have shared both Recipes and Knitting tips. I personally liked the Erika's Protein Packed Spinach, Feta, Quinoa Side Dish.http://blog.rivercolors.com/feeds/posts/default?alt=rss