Another UFO has made it back onto the sewing table. I started this paper pieced snowflake quilt about five years ago, after a few units I decided to move on to another project, or two, three or more… About a week ago I took it out and set a goal to finish it by mid-spring.
We have both had huge hankering for sweets the past few weeks. I think it has something to do with the cold and how busy we have been the last month or two. Unfortunately, or fortunately, depending on how you look at it neither of us tolerates highly processed or overly sweet treats. So finding a treat that would take care of the craving and still be fairly healthy took a bit of thinking. What I ended up makings were some granola bars. They turned out to be just the thing that was needed. I hope you enjoy them as well….
- 1/4 cup unsalted butter
- 1/2 cup olive oil
- 1 cup brown sugar
- 2 cups whole wheat flour
- 2 1/2 tsp baking power
- 1/2 tsp salt
- 3 eggs
- 1 tbs vanilla extract
- 3 cups homemade granola
- Preheat the oven to 350 degrees.
- Prepare a 9″ X 13″ pan.
- Melt the butter, stir in olive oil and brown sugar.
- Add the flour, baking powder and salt, stirring to combine.
- Add the eggs, vanilla ans granola. The batter will be very thick.
- Scoop the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, until the top is golden brown, and the edges just begin to pull away from the sides of the pan.
- Remove for the oven and cool on a rack.
- Cut into small bars.
With all of the snow and single digits temperatures I found some time to finish another quilt top. This one was created for a quilt challenge at our local quilt guild. We were asked to create a quilt using the color of the flower or gem for our birth Month. Since I was born in March it was a double challenge for me since almost never use yellow in my quilts.
Winter this year started a bit late, but it has made up for lost time the past few weeks. Over the past few days we have received more that 2 feet of snow and we will receive 4-6 more inches tonight.
I was asked if I could make version of Beef stew because my honey was starting to miss meat again. After looking around a bit I found a substitute I found Gardein beefless tips that did just the trick. The final product was very rich, flavorful and the beefless tips were a consistency that would be hard for some people to tell it was not an animal protein.
- 3 tbsp olive oil
- 1 onion, chopped
- 2 large cloves of garlic, minced
- 1 1/2 tbsp sweet Hungarian paprika
- 1/2 tbsp smoked paprika
- 1 tsp marjoram, crumbled
- 4 cups mushroom stock (vegetable stock would also work)
- 1 1/2 cups potatoes, cubed
- 1 cup carrot, cubed
- 1 cup brown mushrooms, chopped
- 1 cup tomatoes, skinned and chopped
- 1 tbsp honey (optional)
- 2 tbsp brown rice flour
- 1 package Gardein beefless tips
- Salt and pepper to taste
- Heat a covered casserole with 1 tbsp of olive oil. Add the onion, stir and cook until soft.
- Stir in sweet and smoked paprika, and garlic, cook slowly for 1-2 minutes.
- Add marjoram, salt, pepper, mushroom stock, potato, carrot, mushrooms, tomato, and honey (optional).
- Cover and simmer for about 20 minutes, or until the vegetables are just about tender.
- Dredge the frozen Gardein beefless tips in brown rice flour and set aside.
- Add 1 tbsp of olive oil to a large frying pan over a medium heat. Add the floured beefless tips and brown lightly on all sides.
- Add the browned beeless tips and leftover brown rice flour to the vegetable mixture and cook for another 15 minutes.
- Serve with a nice salad.