Monthly Archives: January 2008

Crusty Saturday

Chicken Pot Pie

Cutting the Chicken Pot Pie

After we’d galavanted around and visited S#2 we rented a couple of movies and were having a crust bakeout.   We made a wonderful chicken pot pie  from a ready roasted chicken from Dominion.  We decided to boil the veggies in chicken broth instead of water and added mushrooms to the recipe.  We also decided to make it more moist by adding the left over broth from the veggies into the sauce with the chicken.  In fact we added a little more broth and it was nice and moist and tasty. 

Unfortunately we didn’t think to take a picture until after we’d started into the crust.  We cheated and used ready made rolled crust.  I rolled it out thinner and it was like homemade actually.

At the same time while one of us was basically make the chicken pot pie the other one was making an Elderberry Pie.  Marc’s cousin picked and gave us the elderberries in the summer so we took  them out of the freezer and tried the recipe.  I have never tasted elderberries and obviously had never tasted the pie before.  I have only had homemade elderberry wine.   Now that was yum!  The recipe made a great pie.  I used the premade rolled pie crust and instead of making 2 single crust pies we changed it to one double-crust pie.  Yummy.

Elderberry Pie

Homemade Elderberry Pie

About 5 years  ago  I snoozed through  Lord of the Rings at the theatre with my brother.  The show started late around 9:30 p.m. and I was too sleepy for the next 3 hours.  I did not enjoy it one bit and couldn’t see what all the fuss was about.  Last Marc and I enjoyed our Chicken Pot Pie and watched the movie together.  It sure makes more sense when you are awake to see the whole thing.  I loved it and so did he.  It got too late to watch the other 2 sequels but maybe next weekend.  In the meantime you might be tempted and if you do…I’m sure you’ll love the chicken pie too….

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Blueberry Muffins

Homemade Blueberry Muffins

This blueberry muffin is very nice and not one of those real sweet goodies.  Actually the sprinkling of icing sugar on the top sweetens it up nicely.  It makes a dozen regular sized muffins.  I was supposed to go to my mother’s place today to bring over some Christmas things for storage.  Suddenly the weather just turned nasty and I decided not to make the 1 hour trek on Hwy 400 which can get pretty nasty.  So, instead I stayed home and baked muffins.  This is the recipe:

Blueberry Muffin Recipe

2 1/2 cups all-purpose flour

3/4 cup white sugar

2 teaspoons baking pownder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

3/4 cup (180 ml) buttermilk

2/3 cup canola oil

1 teaspoon vanilla

2 cups fresh or frozen blueberries

Preheat oven to 375F and grease muffin tin or spray muffin papers

In another bowl whisk together the egg, buttermilk, oil, and vanilla extract.  In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.  Fold the wet ingredients into the dry ingredients and stir until the ingredients are just combined.  Do not overmix. 

Fill each muffin cup using an ice cream scoop or 2 spoons. Place in the oven and bake for about 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. If you are using fresh berries you may want to check them earlier.  Transfer to a wire rack to cool.  Dust with icing sugar.

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Beef and Mushroom Stew in Slow Cooker…..and “Shattered”

Saturday night was our video night so this was a perfect meal.  It was so cold outside it just warmed our tummies.  We put it all together and let it do its own cooking.  When it was ready we set up the TV trays so we could watch and eat.  We ate it with a crusty bread.  Easy easy and soooo good.

Yummy Slow Cooker Soup

The porcini mushrooms were a bit pricey but we thought we’d try them at least this time.  They did add a woodsy kind of taste. 

By the way one of the movies we watched was “Shattered” with Pierce Brosnan.    It was a fantastic movie and with quite a twist at the end.  Have you seen it?  What did you think?

 Beef and Mushroom Stew in Slow Cooker 

2 lb stewing beef, cubed

½ cup flour

¾ tsp salt

¼ tsp pepper

3 tbsp vegetable oil

2 cups sodium-reduced beef stock

1 onion sliced

1 tsp dried thyme

4 cups button mushroom, halved

2 stalks celery, chopped

3 cups cubed peeled potatoes (we halved little new potatoes)

1 cup diced carrots

1 pkg (14g) dried porcini mushrooms

1 bay leaf

1 cup frozen peas

In large bowl combine the ¼ cup of the flour, salt and pepper.  Add the beef to flour mix and toss until mixed.  In large frying pan heat oil and add and brown the beef.  Place meat into the crock pot.  Add beef stock to the frying pan and heat to boiling stirring and scraping the brown bits in the frying pan.  Add this to the beef in crock pot.

Add remaining oil to frying pan and fry onion for about 5 minutes, add thyme and button mushrooms and cook about 5 minutes.  Add to the slower cooker.

To the slow cooker add the celery, potatoes, porcini mushrooms, bay leaf and 1 cup of water.  Stir well.  Cover and cook on low for about 6 hours and high for 4-4-1/2 hours or until veggies and the meat are tender.

Mix remaining ¼ cup flour with ¼ cup water.   Whisk this into the slow cooker mixture.  Add peas.  Cover and allow it to cook on high for about 15 minutes.  Discard the bay leaf.

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Marc and Judi’s Tried and True Recipes for You….

If you had been to my site Creations by Judi you might recognize these recipes…and soaps…  I have closed the website and you can now find me at my shops as on the side of this page…

Recipe Creations – Marc and Judi’s…we share tried and true recipes…

My significant other Marc, and I share a love of cooking and entertaining and it seems our friends become the “guinea pigs”, that is the testers of many of our creations. I guess thats one of the things good friends do. Part of the gratification of something turning out right is when you are asked for the recipe.Here then are some of those recipes. The first recipe gets yummier after all the flavours have mellowed together in the oven. It makes enough to fill a small round baking dish and keeps warm for quite some time. You might want to give it a try. It is always a hit for us. Where I indicate dashes and pinches of something increase according to taste. We like it to have a slow heat in taste.

Marc & Judi’s Crab Dip

Crab (can use the artificial packaged kind) 8 oz
Chopped Green Onion 1/4 cup
Lemon juice 1 tsp
Mayonnaise 3 tbsp
Horseradish (nice and hot) 1/2 tsp
Celery salt 1/4 tsp
Tobasco Sauce 8 dashes approx
Red Pepper Flakes a pinch tsp approx.
Add all the ingredients exept the crab into a larger size bowl. Mix with a blender or hand mixer until just combined and then add the crab which you have cut into larger chunks. Mix ingredients but leave the crab in small pieces and not pureed. Spoon into a small oven proof container and bake at 350F for about 30 minutes.Place dish on a larger plate surrounded by crackers, small pitas or cocktail rye bread.Might want to take along copies of the recipe to pass around…..Yummy !
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Crab Stuffed Mushrooms – Marc and Judi’s
12 large mushrooms
1 envelope Vegetable Soup Mix
6 oz Frozen Crab Meat
½ cup sour cream
3 tbsp. plain bread crumbs
1 tbsp snipped fresh dill (optional)
3 dashes hot pepper sauce (or to taste)
1/8 tsp pepper
2 tbsp butter or margarine, melted
parmesan cheese to cover
Instructions:
Preheat oven to 350 degrees. Remove and finely chop the mushroom stems.
In medium bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce and pepper. Set aside.
On lightly greased baking sheet, arrange mushroom caps, stuff with crabmeat mixture, then brush with butter and sprinkle on parmesan cheese.
Bake 25 minutes or until bubbly and tender.
Note – you can prepare the mushrooms the day before, stuff as above, cover and refrigerate. When you are ready to proceed brush with butter sprinkle with parmesan cheese and bake as above.
Yield: 12 appetizers
We double this recipe because it tastes like more… :o)
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Butternut/Garlic

1 butternut squash
1 onion
2 heads of garlic
4 cups vegetable broth
½ can coconut milk
salt/pepper/curry powder
Cut butternut squash in quarters and place in roasting pan, along side an onion cut in half and 2 heads of garlic wrapped in foil. Roast at 400F until cooked. I cooked them for 1-1/2 hours and then finished the squash in the microwave.Scoop squash into food processor, along with the onion which you’ve cut into smaller pieces and squeeze out the garlic. Add 1 cup of broth (I used vegetable bouillon cubes to make the 4 cups of broth) and process until pureed nicely.Pour this mixture into a pan with the rest of the vegetable broth and heat. Add ½ can of coconut milk, salt, pepper and curry powder to taste and heat through.Delicious! Not too garlicky and very smooth in taste and looks fantastic. Yummy…..mmmmmmm

This one has been made by friends many times – they love it….how did it work for you?

Baked Bread Dip

1 large pumpernickel bread16 oz sharp cheddar cheese, shredded8 oz pkg. cream cheese 1 cup sour cream1 cup chopped cooked ham1 cup chopped green onion1 tsp. approx. Worschestershire Sauce

1 tsp. (adjust to your taste – our taste calls for about 2 tsp) hot sauce

2- 4 oz cans of green chillies

Cut out in a round circle the top of the pumpernickle bread.  Tear out carefully the inside of the bread leaving them in larger size pieces.

Combine the ingredients together in a bowl.  Spoon them all into the bread.  Add the round top of the bread.

Wrap bread into a foil.  Bake at 350F for 1-1/2 -2 hours.

Serve this very yummy baked bread with the bread chunks and crackers set along the side of plate on which you will place the baked bread.

This recipe stays warm for a long time and its interesting because when we serve it people always start to guess the ingredients.  For some reason they think there is seafood in it and are always surprised when we tell them.  This is another recipe you’ll have to be prepared to share.

This recipe freezes well also so you may want to make 2 of them.  Bake them both.  Let the one cool and wrap it up in foil and freeze it.  When ready to use let it thaw for a little while and then reheat it.  Still comes out very good!!

Cream of Potato Soup
Ingredients:

1 onion, chopped ½ cup chopped celery1/4 cup chopped carrots2 cloves garlic, minced2 tablespoons chopped fresh parsley ( I used dry parsley)

5 tablespoons margarine

4 tablespoons all-purpose flour

1 1/2 cups chicken broth – may need to increase during cooking

1 1/2 cups whole milk 3 potatoes, cut into 1/4-inch slices

2 teaspoons Worcestershire sauce

1 1/2 teaspoons mustard powder

1 pinch ground allspice

3/4 teaspoon celery seed 1/2 teaspoon dried thyme

1/2 teaspoon seasoning salt

2 tablespoons dry white wine (Optional)

1/4 teaspoon ground cayenne pepper – this amount makes it VERY hot…if you are like me just put in a couple of grains & taste…whew!

1/4 teaspoon chicken bouillon powder

Directions:

1. In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

2. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 1-1/2 hours or until potatoes are nicely done. During cooking, break up potatoes with the back of a spoon.         Serve warm. Enjoy……

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PinkDaisies Open..

Floral Green BagI’ve had a collection of handmade bags and pouches I hadn’t done anything with so today I finally took pictures and put them into my new etsy  PinkDaisies.  The shop is open but it isn’t all “decorated” yet.  I’m still working on that.  I’m having quite a time trying to make up a banner although I saw some directions.  Can anyone give me suggestions…moreso help!! But in the meantime it is open.  :o)  I’m happy about that.  Pretty Beaded Flower Pouch Wristlet  I’ve also put up a warm,  “furry” headband  Snuggly Warm “Furry” Headband

I’ve also completed a Teddy Bear Lovers or Child’s Teddy Bear wall hanging.  It is made the same way as I made Janet’s baby’s blanket with the chenille effect.  It is about 20″ square and I’ve put it into the new shop also.Teddy Bear Wallhanging

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Baby Quilt

Baby Quilt Fabric

This afternoon I sewed this baby quilt from two lively coloured cotton fabrics.   The front is a panel of  colourful, lively animals on cotton print.  The animal eyes are so cute.  The back fabric is coordinating and I’ve quilted batting in between.   Instead of washing the fabric before sewing I did so after the quilt was complete because I love the way it creates small puckers.  I quilted the fabric diagonally and turned over the back of the material for the trim.  It was quick and easy and fun to sew too.

Below is the finished blanket.  It was completed in just a few hours ….

Handmade Baby Blanket/Quilt

I’ve folded over the back at the top to show you the backside.   Baby Quilt

Baby will have lots to look at in this quilt once he/she is a bit older.  Its so colourful.    

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Busy Time of Year…

I haven’t been here for a long time!  It has been a busy time of year and crafting hasn’t helped make it less so….  Santa brought me a Sony digital camera for Christmas so now I’ll be able to snap pictures again.  Love it!

Since my last post in November I was saddened to have to put Kelly my 20 year old kitty to sleep.  She developed a tumor in her jaw in the early fall and in December I had to make the decision.  She was a lovely little companion for me and the family.  We miss her a lot.     Pretty Kelly

Christmas came and went…..    Santa and Mr. Snowman

I made some gifts for Christmas …..and then sewed headbands and knit us ladies hats (my mom, me, Madeline, Robyn) as gifts for AFTER Christmas…

Handmade Headbands and Knitted HatsHandmade Knit Hat

and Eva, we’re modelling our new knit hats…

    This is the Pattern for the Knit Hat   Handknit Hat

Materials:  I ball of “Chunky Barnet soft”   (main colour) & 1 ball of  “Bowa”  -eyelash yarn (or similar) 1 Size 6 circular needles.   4 Size 6 double pointed needles.  Marker 

Note:  Knit using one strain of each. Cast on 60 sts.  Place a marker at the beginning.  Continue knitting in round as follows: K1 P1 ribbing until work from beginning measures 5 inches.  Last stitch ending at marker. Tie off bowa (eyelash) and work with remaining “Chunky” as follows: K all rows from marker until work from beginning measures 8 inches ( or desired length) Begin cast off as follows: Row 1:  K10, K2 tog , K 10, K2 tog,  -continue to marker.Row 2:  K rowRow 3:  K9 sts, K2 tog, K9, K2 tog,  -continue to marker.Row 4:  K row Continue in this way, decreasing by K1 until 5 stitches remaining.-change from circular needles to 4 double point needles as work gets smaller.-cast off and sew top.  Add optional pompom.

Handsewn Matching Accessories

New Coat and Handmade Headband and Tote Bag

Santa gave me a fur-like white coat and I made a furry type headband to match.  The head band is sitting on the coat at the left bottom.  I also made the purse and attached some of the furry material to it.  I think it turned out quite nice.   

Madeline’s Fleece Poncho 

Handmade Fleece Poncho for Madeline  I took a picture of the fleece poncho I made for Madeline.  It also has a matching hat.  Quick and easy and no sew!

I bought a nice new teapot….so I made a new tea cozy.  I loved the bright colours of the fabric.   New Handmade Tea Cozy

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