Monday, January 23, 2012

Comfort in Stitches

Lately I've been assembling some quilt blocks, working towards a colorful, warm, unique quilt. Each block takes quite a bit of time and precision, and I'd like to share the joy, for those of you interested!

The pattern I adopted and amended originally makes one full-size quilt, from 81 squares (5” x 5”). I'm making a quilt large enough to fit a queen size bed with plenty left over.

You'll need 81 (or more) squares, cut 5”x5”.
You'll also need plenty of strips, cut 1.25” x 7.5”, as well as 1.25” x 8”.
Start by setting up your first 9-square block:


Sew together each row separately, i.e. the top 3 squares, then the middle 3, then the bottom 3, all as separate rows.  Next, stack your rows on top of each other-- this makes cutting easier. 

You're going to measure two inches from the outer edge of the outer squares and cut these pieces off: 



Do this on both sides of the rows. Now you'll sew together the center section. You'll also sew together the outer 2" pieces you cut, as they would have appeared on the original 9-square block. Lay out all your pieces once they're sewn to make sure everything lines up.



Now choose 8 strips, four1.25" x 7.5", and four1.25" x 8". You'll set aside the 8" strips for later, but choose coordinating colors. Sew together two of the 7.5" strips into one long strip. Repeat with the other two strips. Set them into the block.


Sew the outer 2" pieces together with the strips, then sew the strips into the center block. You should have one solid block when you're done.
Now, repeat the cutting process, except this time you'll cut perpendicular to the strips in the block. Now it's also time to sew together the 8" pieces into long strips, coordinating with the strips in the block.



Sew together all the pieces, making sure each corner coordinates. When you're done, you'll have a 9-square block with a square criss-cross corner pattern. You can either place the blocks directly together in your quilt, or place them each within their own bordered section of the quilt, however you wish! If they're bordered you'll need fewer blocks to achieve your desired size, so be sure to figure out how much fabric you'll need.


---------

I plan to save my quilt until I live in my first real house, as a rather literal house-warming gift to myself.

Friday, January 20, 2012

Trying to Save More Cows

About a month ago I started thinking seriously about seeking out vegetarian recipes I could try that would be easy and delicious and filling. Ideally I'd like to be eating one day of meat-free meals each week. More specifically, I'd like to have one meat-free day, and one fish-only day.

There are obvious health benefits to reducing the meat and upping the veggies:
1. Getting over my fear of various vegetables
2. Reducing cholesterol
3. Reducing fat intake
4. Increasing fiber and vitamin intake
5. Saving the baby cows, baby chicks, baby piglets and various other animals from certain horrible death.

SO! Here is the first vegetarian recipe I found-- I tried it out last night and I think it's certainly a keeper! Very inexpensive, and extremely delicious.

Spinach and Mushroom Lasagna


Half a package (1 lb) of whole grain lasagna noodles (save the other half for another time)
1 package (2.5 lbs) of frozen chopped spinach
1 1/2 lbs. fresh mushrooms, cut into 1-inch pieces
2 tbsp butter
1 tbsp olive oil
2 cloves garlic
4 tbsp red wine vinegar
1 tbsp honey
1 small tub ricotta cheese
1 cup shredded mozzarella cheese


1. First, get the water boiling for noodles. Everything else can be done while the water heats up and the noodles cook. Just cook according to package instructions and drain into a collander. Drizzle with olive oil to keep from sticking.
2. In a large skillet melt 1 Tbsp butter over medium heat. Once it's melted, add 2 cloves of smashed & minced garlic. When the garlic is golden brown, pour the package of spinach into the skillet. Cook until completely wilted.
3. When spinach is cooked, empty the skillet into a medium/large mixing bowl.
4. In the same skillet, add the other Tbsp of butter and Tbsp olive oil and mix until melted. Pour in the mushrooms and cook until soft, about 10 minutes. Once soft, add vinegar and honey. This will add flavor and the honey will keep the sharpness of the vinegar in check. Deglaze the pan and cook for another minute. Drain off excess liquid and pour mushrooms into the same bowl as the spinach.
5. Add ricotta cheese to bowl and mix all the veggies together with the cheese.
6. When noodles are ready to assemble, spray a 9 x 13 inch baking pan with non-stick spray.
7. Begin assembling lasagna: start with a layer of noodles, then a layer of the spinach-cheese mixture. Repeat until all ingredients are used up. Finish by topping the lasagna with the mozzarella cheese.
8. Bake for 20 minutes at 350.

You can make this lasagna ahead and keep it covered well in the refrigerator for up to 2 days, then bake it when you're ready.

Sunday, January 15, 2012

Roasted Honey Mustard Salmon

This recipe is extremely delicious and extremely easy. I made it tonight and it definitely got 2 thumbs up. This one is going on the regular rotation-- it's quick and healthy!

You'll need:

 
2-3 small new potatoes, halved
1 Tbsp rosemary
2 Tbsp olive oil
salt and pepper
2 salmon filets (add more as needed)
2 Tbsp whole-grain mustard (I used spicy brown)
1 Tbsp red wine vinegar
2 tsp honey
 

First, heat the oven to 425 degrees.Place a sheet of foil on your baking sheet (it makes clean-up super easy). Toss the potatoes with the rosemary, 1 Tbsp olive oil, and a little salt and pepper, then place them on the baking sheet. Roast for 15 minutes.


Next, season the salmon with some salt and pepper. Pull the baking sheet out of the oven and flip the potatoes, then push them to the side. Place the salmon in the center. Roast until the salmon is opaque throughout, about 10-12 minutes.


Now in a small bowl, whisk the mustard, vinegar, honey 1 Tbsp olive oil and a dash of salt and pepper.


Pull the baking sheet once the fish is done and transfer the potatoes to a bowl. Toss with 1 Tbsp of the vinaigrette and serve alongside the salmon. Pour the remaining vinaigrette over the salmon and enjoy!


(We served with broccoli and a glass of cabernet sauvignon.)

I hope you like this recipe and I hope you share it with your friends!