StoneGable: 12/01/2009

2nd Winter White Wreath

Monday, January 18, 2010 Labels: Tutorial

A Wreath from Leftovers:

Leftovers are a wonderful thing! They are like freebees. Using the leftovers of my first winter white wreath, http://stonegable.blogspot.com/2010/01/winter-wreath-tutorial.html and two grapevine wreaths I already had, I created a second winter white wreath. Similar in elements, but with a different more earthy feel, I am also using it on an outside door. Right now the wreath found a temporary home in my laundry room.

A very big thanks to my blogger friends for all the great suggestions to solve my wreath hook problem. I

am trying the 3M solution. Now I can hang the wreaths where I want on my door... YEA!

Wreath Materials:

2 grapevine wreaths- one slightly smaller than the other- spray pained flat white

silver leaves- I bought a Christmas garland and cut it up into individual bunches

white moss, or Spanish moss

white cotton covered wire

hot glue

sissors

wire cutters

dust buster

garbage bag

Proceedure:

Make sure one wreath is slightly larger than the other.

Paint 2 grapevine wreaths using flat white spray paint. I did not spray them a solid white and tried to show some restraint. I like the look of some parts of the wreath only being partially covered. It gives the wreaths depth.

Wire wreaths together, the smaller one on top of the larger one. I have observed that the wreaths I love the best in design centers are often double wreaths. It gives them heft!

Liberally apply hot glue to the silver leaf bunches and afix between the two wreaths. Do this between the two wreaths all the way around.

Add bunches of silver leaves to the surface of the wreath here and there. Remember to place some of the leaves on the inside rim of the wreath. To secure the leaves stick them between the branches of the wreath. Add white moss. Glue all things very well as you go.

Continue around the wreath adding silver leaves and white moss. I like the grapevine wreath showing so I tried very hard not to over do the bling!

When you are happy with the placement of the silver leaves and white moss, check for glue spiders.

Give your wreath a good shake, and glue anything that is loose.

Hang and enjoy your "leftover" wreath!

Weekly Menu: Jan 18-24, 2010

Sunday, January 17, 2010 Labels: Menu Plan

Weekly Menu:

Before I begin my weekly menu I want to give everyone a very excited heads-up about my very first giveaway! This giveaway comes from living room furniture. So, make sure you check in on Jan 25th for the details!

Week 6 of the Eating From My Freezer/Pantry Challenge. If you too want to clean our and organize your freezer and pantry jump right in this challenge with me and some brave and determined bloggers! If you are taking this challenge leave a comment so we know how you are doing. All you have to do is use what you have! That's it. Then we will take inventory and organize!
See hot pink refrigerator on the right hand sidebar for a post with details.

First of all I must amend my weekly allowence for groceries. As much as I have tried, $50.00 a week is an unattainable goal for me. I think $75.00 is much more realistic for the way I cook. So I feel a little disappointed but relieved to face facts and move forward. And that $25.00 makes me feel less anxious- I can buy more fresh produce!

I was visiting many blogs this week and looking for great recipes. I was not disappointed! I am excited to try some recipes that I found.

Please take a look at the recipe for homemade garlic oil. A wonderfully versatile oil, you will be very happy you tried this culinary staple!

Astrik (*) items are in my freezer and pantry.

Monday:
Roasted Chicken * (2 to go!)
Chicken Flavord Rice*
Green Beans (again!)

Recipe: Roast Chicken
This beautiful chicken recipe is from Family Ballance Sheet . There is a very good picture tutorial.

Tuesday:
Pork Tenderloin With Peach Glaze
Mashed Potatoes
Roasted Broccoli with Garlic Oil

Recipe: Pork Tenderloin With Peach Glaze
1 pkg pork tenderloin, there are 2 in a pack, use both*
2 TBS olive oil*
1 cup peach preserves*
2 TBS brown sugar*
2 TBS white balsamic vinegar*

Heat oven to 425 degrees. Heat oil in a large skillet and brown pork on all sides, about 8 minutes. Put pork in an 9 x 13 pan. Roast for 10 minutes. Meanwhile, put preserves, brown sugar and balsamic vinegar in the skillet and warm until preserves and sugar melts. Take off heat. After the first 10 minutes of roasting is over, pour 1/2 preserve mixture over pork, and continue to cook for 15-20 minutes more.
Remove from oven, and let rest for 10 minutes. Cut into 1-1 12 inch slices. Reheat preserve mixture and spoon over pork.

Recipe: Garlic Oil - This is a staple in my refrigerator! It makes food just so yummy! My very very favorite!1- 6oz. jar peeled garlic cloves
16 oz. good olive oil

In a heavy saucepan, add garlic and oil. Heat to just simmering ( do not boil!). Simmer for 20 minutes.

Take off heat and cool. Take out garlic cloves.
I put the garlic in a small container and freeze them. They are fantastic. They taste like roasted garlic. I use them to flavor mashed potatoes, salad dressings, rub on meat, etc.

Put oil in clean jar and keep in refrigerator. It has a long shelf life. I am not sure how long because it goes pretty fast in our house!
I use this garlic oil on veggies, in salad dressings, in marinades, for pasta, fish and to make homemade croutons and garlic bread, just to name a couple uses.

Wednesday:
Homemade Pizza
Ceaser Salad

Recipe: I am trying a delicious looking pizza from Thibeault's Table for the great sounding sauce http://www.thibeaultstable.com/2009/09/pizza-margherita.html and the crust from My Slice of Heanven
http://mysliceofheavenintexas.blogspot.com/2010/01/perfect-pizza-crust.html.

Thursday:
Killer Fajita's
Refried Beans*
Mexican Salad in Tortilla Bowls

Recipe: Killer Fajita's
1 1/2 lbs. boneless, skinlesss chicken tender portions*
2 TBS olive oil*
salt and pepper*
2 large spanish onions, sliced thinly ( I also use yellow onions, just what I have on hand)*
2 peppers, 1 red and one another color, sliced thinly*
3-4 TBS Jalapeno pepper jelly (red colored)*
juice of 1 lime*
8 10" flour tortillas*
refried beans*
3 cups grated sharp cheddar cheese*
fixins'- salsa, chopped tomatoes, chopped olives, guacamole, sour cream, etc.*

Heat oven to 400 degrees. Open 2 cans of refried beans and put in ovenproof bowl. Top with 1/2 cup cheddar cheese. Bake for 30 minutes.

Pat chicken dry with a paper towel. Salt and pepper. Heat oil in large skillet and cook chicken on all sides until browned and done through. Set aside.

In the same pan, add onions and peppers. Cook until onions are translucent and soft. Add jalapeno pepper jelly and stir until melts.

Meanwhile, put 3 tortillas between wet paper towels and microwave on high for 1 minute.

Put 1/3 cup refried beans on tortilla. Top with Fajita mixture. Add toppings you like. Roll up and spoon salsa over tortilla. Top off with a dollop of sour cream.

Friday:
Veal Parmigiana with Spaghetti
Greek Salad

Recipe: Veal Parmigiana
1/2 cup italian seasoned breadcrumbs* I have seasoned breadcrumbs and will add garlic salt, oregano, dried basil and dried parsley
salt and pepper
1/3 cup parmesan cheese*
1 eggs*
1/2 cup flour*
4 veal scallopini*
3 TBS oil*
4 TBS parmesan cheese*
4 slices mozzarella cheese
1 1/2 cups spaghetti sauce*

Preheat oven to 350 degrees. On a plate put flour and a dash of salt and pepper. Mix. In a shallow dish whisk eggs and a little water. And on a third large plate, combine breadcrumbs and parmesan cheese.
Dredge veal through flour, then dip into egg and coat both sides with seasoned breadcrumbs.

In a large skillet, heat oil over medium heat. Sautee veal until brown about 3-4 minutes each side. Set aside in a shallow baking dish. Do not crowd pan. You may have to sautee the veal in batches.

When all veal is browned and in baking dish, cover with spaghetti sauce, sprinkle 1 TBS parmesan cheese and top with 1 slice of mozzarella cheese.

Bake for 20-30 minutes until heated through. Serve with spaghetti.

Saturday:
Rolled Chicken with Spinach, Artichoke and Ricotta
Roasted Potatoes*
Panzanella Salad

Recipe: Rolled Chicken with Spinach, Artichoke and Ricotta. I am using an online recipe, and adding rough chopped artichokes as well. I have 3 pkgs. in the freezer.
http://whatscookingamerica.net/Poultry/SpinachRicottaChicken.htm

Sunday: Slow Cooker Day
Baised Short Ribs
Cheesy Polenta
Green Beans (again!)

I can't find my short rib recipe, I'll call my sister and get it-then I 'll post it next Tuesday evening along with pictures and "how to's".

Have a great week, Bon Appetit!

Sunday Scripture Jan 17, 2010

Saturday, January 16, 2010 Labels: Sunday Scripture

Sunday Scripture:

Judean Desert, Israel

I will instruct you and teach you in the way you shall go. I will guide you with my eye. Ps. 32:8

Pink Saturday: Drink The Pink

Friday, January 15, 2010 Labels: Breakfast Recipe, Pink Saturday

Berry Smoothie:

Smoothies come in all flavors with a plethora of ingredients. But berry smoothies rank at the top of my flavor list!

Filling, satisfying and good for you, these frosty libations are easy to make and portable. Very good for a quick breakfast or snack when on the go!

I make mine with any berry fruit I have on hand, either fresh or frozen. I use "pom" juice, but I have also used apple, orange or even a little water in it. My yogurt of choice is raspberry, but cherry, strawberry or blueberry tastes great too. I usually eat no fat yogurt.

Recipe:

1 6oz. container of berry flavored yogurt
1 cup berries (frozen or fresh)
1/4 cup Pom, pomegranate juice
1 cup crushed ice

In a food processor, blend yogurt, berries and juice until smooth. Add ice and process until smooth. You may need to add a little more liquid at this point if smoothie is too thick.

This smoothie is more like a melty sorbet than a creamy smoothie.

Enjoy!

I am participating in Pink Saturday hosted by Beverly at howsweetthesound.typepad.com. Thanks, Beverly. I just love being a part of this wonderful event!

Christi at A Southern Life has a wonderful post about forcing spring flowers. Go see her beautiful blog!

How To Make Perfect Chicken Noodle Soup

Thursday, January 14, 2010 Labels: Recipe- Soup

Nani's Chicken Noodle Soup:

I know, it really sounds like I am boasting... sorry! But you too can make a chicken noodle soup that is more delicious than you can imagine. There are a few old time secrets that can turn a good soup into one that makes the angels sing. And I can't wait to share them with you. An astrick (*) notes tips to a better soup.

Recipe:
2-3 lbs. chicken backs, wings, necks and thighs with skin (any combo) A turkey or a couple of chicken
carcasses can be used. When using chicken carcass, add additional chicken pieces such as backs or wings.
4-6 quarts water- or enough water to cover chicken, plus 2-3 inches
mirepoix: combo of onions, carrots and celery
   2 onions, skins on and quartered
   3 carrots, peeled, cut into 3-4 pieces
   3 celery ribs, cut into 3-4 pieces
2 TBS salt
6 peppercorns or more
bouquet garni- bunch of parsley and thyme tied together + 2 bay leaves
1 onion, peeled and chopped into small pieces
6 carrots, peeled and cut into 1/2 inch rounds
4 celery ribs, cut horizontally if thick and cut into 2 inch pieces
3 medium potatoes, peeled, and cut into bite size pieces
2 boneless skinless chicken breasts, cooked and cubed
3-4 TBS chicken bullion
2-4 TBS fresh parsley, chopped
2 bags very thin egg noodles

Proceedure:
Put chicken and water in a very large pot over medium heat. Add mirepoix, salt and peppercorns. Bring pot to a simmer, DO NOT BOIL. Skim scum off the top of soup as it develops. *This is a very important step- it will give you a clearer soup. Simmer for 2  hours uncovered.

In a seperate large pot, bring water to boil, add salt. Cook thin egg noodles according to package directions. Drain and set aside.

Using a "spider", or large slotted spoon scoop out all chicken and vegetables into a large bowl and then discard. Make sure you get it all. * Do not use these veggies and chicken when serving soup, they have given all of their flavor to the broth.

Taste broth. *If needed add bullion. Be bold! You should have a very full bodied, chicken broth.

Bring soup back to a simmer and add chopped onion, carrots and celery. *Using new veggies gives a second layer of fresh veggie flavor, and taste delicious to eat in your soup.

You can also add boneless chicken and cook in broth at this time. Simmer for 20-30 minutes. Remove chicken when fully cooked and set aside to cool.

Add potatoes, and cook until tender 15-20 minutes. While potatoes are cooking cube chicken. When potatoes are tender add chicken and 3 TBS minced parsley and simmer for 5 minutes. *Using fresh parsley at the very end of cooking enhances the fresh flavor.

To Serve:
Add noodles (as much as you like in your soup) to a wide soup bowl. Ladle hot soup over noodles.
Serve. Yummy!

*Always keep the noodles and soup separate. If combined the noodles get soggy. This makes a huge difference in the taste of the soup. When refrigerating, keep soup and noodles in separate containers.
When ready to serve, reheat soup until piping hot and add to cold noodles.

Enjoy! My grandmother taught me how to make this soup. I don't have a recipe, but learned by wathching and doing. This is not rocket science, so relax and enjoy the process. A little less of this or more of that will change the flavor, but it should still be delicious!

Note: I also make this broth for Matzo Ball Soup, Italian Wedding Soup and as stock to freeze and keep on hand.

I am participating in Foodie Friday, Hosted by the one and only Michael Lee Gollum at Designs by Gollum.
There is a fabulous line up of great food and recipes!

Breakfast At The Dressing Table

Wednesday, January 13, 2010 Labels: Dressing Table Scape

Mid Morning Goodie:

I am not much of a breakfast eater. Although an early riser, I am not usually ready to eat until about 10:30. Just give me a great cup of coffee, or 3 or 4 and I am very happy. Early mornings are spent in my study doing paperwork, bible study, e-mails and now blogging. Then it's off and about the days business.

Today's tablescape was inspired as a result of participating in a "Pillow Party" (see Monday's post) where I shared pictures of my bed, piled high with pillows. That got me thinking... wouldn't it be fun to do a simple tablescape in my bedroom.

I have just the perfect spot... my dressing table. An antique 1850's spinet secretary desk I found in wonderful condition at a local antique shop (the same shop that I found the china in my Swan Table post). This is where I sit each morning getting ready to meet the world.

This desk is cherry and has ornately turned legs, and a carved front. I love rich mahogany and cherry, although it has fallen out of vogue lately. Pity- it is so beautiful!

I appreciate the mix of old and new, priceless meets Walmart! When my decor looks collected over a long period of time- bliss! (Sorry, I did get a little carried away!)

This morning the dressing table is set with a little mid-morning treat.

Hot tea with lemon, fesh cherries and a Butter Rum muffin are waiting.

I found this charming material on sale and made a napkin just for today. I will post a tutorial on how to make napkins. Good quality napkins can be so expensive, yet they are quite reasonable and easy to make!

Tea is served from a Toile inspired tea pot. A lovely gift from a friend. It is served in my Italian Countryside cup and saucer from Mikasa.

The cherries are served up in a floral pedestal bowl. Cherries are my favorite (at least now)!

The yummy Butter Rum (yes, they are as delicious as they sound!!!!) muffin sits on an antique Staffordshire bowl and plate.

These same plates and bowls hang on the wall around a mirror near my dressing table. I find them in antique shops all over, they are quite common, but I think they are so pretty. (Notice the cover on the bench at my dressing table.The bench cushion is very worn. I am making a monogrammed rug hooked cover for it- not finished yet.)

Yellow roses are another big favorite of mine, especially sweetheart roses. I usually have faux Black Eyed Susan's in the blue and white vase, but I could not resist these little beauties! The small arrangement is tucked in a spice jar. I aquired a set of these when visiting Savannah last spring.