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Sandra’s Crochet BlogTalk: January 21, 2009 Before Meal Centerpiece January 21, 2009

Posted by Stella☆LunaC in A Stitch in Time | Discussions.
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I’m working on the Mother of all doilies….the Before-Meals Centerpiece or BMC for short. I’ve posted my progress shots in Ravelry.com.

I started this one on Jan. 1, 2008, but thought I boo-boo’d so I put it away.

I got it out the other day and found there was nothing wrong with it, it’s just a bit gangley, but gets better as it grows. It’s going fast.

I’m 50% done and the thing is too big for the scanner bed now…next shot will likely be a camera phone pix in a sunny location.

Sandra’s BlogTalk Recipe : Minestrone Soup Entry for January 16, 2009 January 16, 2009

Posted by Stella☆LunaC in Back of the Fridge Recipes.
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Minestrone Soup

1 lb Italian sausage
5 qts water, or 1 large container of beef broth
1 15 oz can cannelloni beans
1 24 oz can whole pear tomatoes
1 large white onion, chopped
3-4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced (I used baby carrots)
1 package frozen chopped spinach
2 c. shredded cabbage (optional)
2 large potatoes, cubed
1 T parsley flakes
Red pepper flakes to taste
Salt and pepper to taste

Add 2 swirls of olive oil to the bottom of a deep roasting pan, add sausage pieces and brown. When almost done, add onion, garlic, carrots and celery and sauté for about 3 minutes.
Add tomatoes, beans and broth and bring up to temperature. Cover and reduce heat to simmer. An hour before serving, add potatoes and bring temperature up to medium, cover and simmer until potatoes are done.

Serve with Italian Bread and a good red wine.

Bon Apetite!

Sandra’s BlogTalk Recipe Entry January 07, 2009 : Baba Ghanoush January 8, 2009

Posted by Stella☆LunaC in Back of the Fridge Recipes.
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Baba Ghanoush Recipe (Eggplant Hummus)
Prep Time: 15 minutes

Cook Time: 45 minutes


  • 1 large eggplant
  • 1 can chickpeas, drained (garbanzo beans)
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 3 T. tahini
  • dash sea salt
  • 1/4 cup olive oil
  • 2 T. fresh chopped parsley (optional)


Preheat oven to 400.

Slice eggplant in half, and score crosswise and salt, set aside for 20 minutes. Before placing in oven, take a paper towel and dab off excess liquid.

Place eggplant in glass casserole and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread.