Dark Sage and Watercolors Crochet Throw

Several years back I made this pretty throw crocheted throw made from Caron Simply Soft yarn.  The colors I used was Dark Sage, White and Watercolors.   I choose the variegated color called Watercolors because it reminded me of Monet Paintings... you know the ones?

I made it for my friend Carrie for her birthday, she lives in the Bay Area.  I was hard to part with it because it was so soft, but it was made especially for her with some of her favorite colors.

 

I have made several Afghans over the years.   These are usually my winter projects because you can have them in your lap, working on them and at the same time they are keeping you warm!   Most of the time I choose a special person that I want to give a gift, or I choose a color I want to make into a blanket, or if I have some one in mind and I know that persons favorite color(s), and then sometimes its both that help me make the decision.



I learned how to knit and crochet when I was fairly young, I guess I started when I was around 10 years old.  I learned from both my grandmothers, one knit and the other did crochet.  Hands down... I like crocheting better than knitting any day, but most of the pretty designs are mostly knitting. 


The difference between the two styles to me is mostly that in knitting you have to pay real close attention to your stitches, so not to loose them, and it can be slightly tedious detailed work.  Where with crocheting is not that bad... depending on which stitch that you choose to do, with some crochet stitches they are so easy that you can actually do them by touch and feel.  Now... all of you know that the only difference between knitting needles and crochet needles is one has a hook on the end and the other doesn't, and for those of you who are reading this and don't know what these needles look like here is a few pictures with needles and design that show the difference.   

Knitting                                             Crocheting

This picture here shows using a white crochet hook to save stitches in a knitting project that they were using black knitting needles.

There is so many different things that you can knit and crochet.  I think I'm going to research and maybe try my and at some children's pretend play food.

 These are real awesome pieces of art, just look at this play food! 
 I'm going to try my hand at some pretend play food.  I think both knitted and crocheted real soon!  

Ingenious Notions - Repurposed Sewing and Craft Items

Here are some real Ingenious Notions and such!

Chicken Enchilada Soup ~ Two Recipes... Also a Crock Pot Style

Here is two Chicken Enchilada Soups... try them both, see which one you like better. 

It’s cold and gloomy here which is perfect soup weather. Especially when that soup has a little heat of its own from some spicy jalapeno peppers.

Crock Pot Chicken Enchilada Soup

 
2 tablespoons vegetable oil
2 medium onions, diced

4 cloves garlic, minced

1 quart chicken stock 
1 tablespoon chicken soup base

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 (8 oz). can tomato sauce

1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced

16 oz. Velveeta, cubed

1 cup co-jack cheese, shredded

 22 oz. bag Tyson roasted and diced chicken, thawed

1 can whole kernel corn**, drained (optional)

Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender.  Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.  Add all the other ingredients, except the chicken and corn.  Cook over high heat for two hours or low for four.  Whisk until smooth (you may wish to use a stick blender).  Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas!

**Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too

 This chicken enchilada soup has a few extras in it like corn and black beans.  There is two kinds of cheese in this soup, one grated pepperjack cheese which adds some extra heat and melts beautifully and then some crumbled cotija cheese which has a very mild flavor but adds a delicious creaminess to the soup.  Poached the chicken in chicken stock with some spices and then shredded the chicken and returned it to the soup later in the cooking process.  You can use boneless or bone-in chicken for this just remove the skin before cooking.

You could also make this soup in a crockpot, you'll just have to extend the cooking times - expect that it will take at least 3-4 hours on high and you'll probably want to use a 5 quart crockpot.  You can cook the chicken prior to adding to the crockpot or just put it all in together using chicken breasts cut into smaller chunks.  Add everything except the cheese and cilantro and cook.  Add the cheese and most of the cilantro just before serving to allow it time to melt, serve and top with cilantro.

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1  cup tomatoes sauce

4-6 jalapeno peppers, minced
  1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through.  Remove chicken and set aside. Add tomatoe sauce, jalapenos, onion, and garlic to the pot.  Simmer about 30 minutes, covered, then begin to add the black beans, corn, and tomato paste and stir to incorporate.  Add cotija cheese and half of the pepperjack cheese and stir to melt.  Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas.  They will dissolve into the soup to thicken the broth.  Add cilantro, reserving some to top individual bowls if desired.  Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Happy Thanksgiving

Wishing you and yours a wonderful feast with family and friends and a great thankfulness that the Lord has allowed us another year to see this day!

 

 

Enter into his gates with thanksgiving, and into his courts with praise;

be thankful unto him, and bless his name.   
Psalms 100:4

Shortbread Crust for Custard Tart

Total Time:   1 hour 30 minutes

Prep Time:   1 hour 10 minutes

Cook Time:   20 minutes

Servings: 8

Ingredients for Crust:  


1/2 cup salted butter (room temperature)
1/4 cup confectioners' sugar
1/2 teaspoon orange extract
1 cup flour (sifted) 

1 cup flour (sifted)ze

Update

 

Directions:

1.)  In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer ( about 3 minutes). 

2.)  Add extract, mix thoroughly ( 1 minute).

3.)  Incorporate flour, just a little at a time, mixing until thoroughly combined.

4.)  Cover bowl with plastic wrap and chill for 1 hour.

5.)  Turn dough out on a lightly floured board and roll out to 1/3 inch thickness. 

6.)  Line a tart pan (10 x 1" high with removable bottom) with the pastry dough.

7.)  Prick dough and palce in a preheated oven at 350 degrees.

8.)  Bake for 15 - 20 minutes or golden brown.

9.)  Remove from oven, cool and fill with pastry cream top with fresh fruit

        (kiwi, banana, strawberry, green seedless grapes, blueberries).