Give-aways and swaps…

February 4, 2010 at 5:28 pm 1 comment

I just wanted to say that Emerald and I have decided to offer a give-away and we will be giving the details out on Monday.  I can say that part of the give-away will be a set of vintage-clown-themed cards hand-made by myself….I don’t know what Emerald is throwing into the mix, that part will be a surprise, but whatever it is it will be awesome, for sure!  I will also be adding some little bits and bobbles to round out the package so it should be fun to recieve.

In other give-away and swapping news:    this is a cool site devoted to swaps, vintage stuff and give-aways so much as I can tell.  They will be organizing another swap in the spring and I will be trying really hard to remember to join it!

I have thrown my name in for this swap:

It should be fun and filled with crafty-homemade-artsy-love and I am all over that, head over there quick because it closes tomorrow (friday, Feb. 5th).

I did my first swap-bot swap and that was exciting!  I swapped fave recipes with 5 other swap-bot-swapper and I will share my swapped recipes right here, right now:

*Black Bean or Mushroom Chilaquiles*
Serves 4
1 can seasoned black beans, drained (any kind of bean would be fine, though) OR
(1 package cremini mushrooms, thinly sliced and sauteed until golden brown in canola oil and butter)
1/2 large bag of tortilla chips, you can also fry your own…
1 cup white frozen corn
2-3 cups veg. or mushroom broth
1 Tbs. cumin
1 tsp dried oregano
1/4 finely chopped cilantro
one diced jalapeno, seeds in or out, your choice
1 tiny can of hatch roasted green chilies or any kind diced green chilies
1 jar green salsa
2 onions thinly sliced
3-5 garlic cloves thinly sliced
feta cheese, for sprinkling on each serving
chopped cilantro for serving
diced avocado for serving
sour cream for serving
slices of lime for squeezing
So this goes together really easily!
1.  First you heat a little bit of oil in a large deep skillet and add your onions.  When they are looking transulcent you can add your garlic and jalapeno and let this cook until softened.  Probably medium heat for all of this.
2.  When your veg. is cooked you can add your stock, chilies, salsa and chopped up/shredded chicken meat. 
3.  When this all gets got and combined and starts to thicken a little you fold in your chips.  You want to add enough chips so that it is still a very moist mixture which could be about 2-3 handfuls.  Crush them slightly as you add them. 
This is now ready to serve.  Be prepared for everyone to LOVE this, atleast that has been my experience.  I like mine with all of the toppings on it!
*Mmmmm-best Eggplant parmigiana*
This recipe is vegetarian, but would please anyone in my opinion 🙂  And it’s easy and there are few ingredients!
1 nice large eggplant, peeled and sliced into about 1/2 inch slices and then salted and left to drain, then patted dry
1 egg, mix with a cup of water
plain bread crumbs, about a cup and a 1/2
grated parmesan, again when all is said and done about a cup and a 1/2
one small tub cottage cheese
another egg, beaten
feta cheese, 1/2 cup
1 1/2 cups grated mozarella
2 garlic cloves, minced
1 lg. can pureed san marzano tomatoes
1 Tbs. dried basil
3 large garlic cloves, sliced
salt, to taste
red chili flakes, optional, just one small pinch
1. Set oven to 350.
2.  Dip the eggplant slices in the egg wash and then in the bread crumbs and lay in one layer on a large baking sheet.
3. Heat some olive oil in a large skillet, you will need to replenish the oil after every batch of the eggplant, it should all fit in three batches.  I use about 2 TBS for each batch.  could use less oil if using a non-stick skillet.
4. Wipe out the skillet after frying all eggplant and then add one tsp. of oil and sautee the 3 cloves sliced garlic, dump in the can of tomatoes and the basil, salt and chili flakes.  When it comes up to a boil turn it off and ladle one small ladle-full into the casserole.
5. In a medium size bowl mix together the cottage cheese, feta cheese, the 2nd egg, 1/2 the mozzarella and 1/2 the parmesan and then the minced garlic.
6. In the casserole, on top of the sauce, lay enough eggplant slices to cover the whole dish and then 1/2 of the cheese mixture on top of that, then some sauce.  Continue until all is used up.  Top with remaining cheese and bake until very golden and bubbly.
*French Lentil and Tuna Salad*
One can solid white Albacore Tuna
1 cup french green lentils, no other kind will really work for this
2 green onions, sliced thinly
1/4 a red onion, diced finely
2 stalks celery, diced finely
1 carrot, shredded on the box grater
1 small fennel bulb, finely diced
1/2 pint cherry tomatoes, sliced in half
1/2 cup kalamata olives, sliced in half
1/2 cup fresh tarragon, parsley or basil, chopped up
 1 lemon, zested and juiced
1/4 cup olive oil, or more depending on how dressed you like your salad
1 TBS fennel seeds, lightly crushed
Sea salt to taste
fresh cracked pepper to taste
Arugula to serve
1. Cook lentils in a small sauce pan with sufficient water and a little salt for about 20 mins, first boiling them, then lowering the heat for the remaining time.  they are done when they are still slightly firm, but definately cooked through.
2.  Combine the rest of the ingredients in a lage bowl and add cooked and cooled lentils.  Stir to combine all and taste for seasoning.  I like to serve this over the arugula and dress it with a little bit more dressing, like a french viniagrette or a dijon viniagrette!
Have a great weekend!

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Juice, Juice, JUICE! Yoga in a Toga

1 Comment Add your own

  • 1. Judy  |  February 8, 2010 at 2:26 pm

    The French Lentil and Tuna salad sounds great…and healthy. Yum.

    oxo Judy


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