Tag Archive | fast

My first clutch

I made a clutch today out of some scraps I had in my stash.  I wasn’t sure how it would turn out so I wanted to use scraps.

 

My First Clutch

My First Clutch

 

This is my own design and the first time I have made a clutch.  There may be an easier way to do it, but I got inspired and made this.  The inspiration came from one of my fellow nursing students, Andrea, who carries a small clutch instead of lugging around a purse along with our two tons of books.  I thought I’d like one too so, I did it my way…

I started with a piece of fabric that I folded in half (pretty sides together) and sewed up three sides except for a two-inch hole so I could turn it right side out.  I did the same thing twice more with pieces that were slightly smaller in width and a couple of inches shorter (to allow for the folded flap to close it).

Make 3 rectangles. One of which is larger.

Make 3 rectangles. One of which is larger.

So now you have 3 rectangular pieces of fabric that have the pretty side out on both sides.

3 rectangles

3 rectangles

Pretty on both sides

Pretty on both sides

Now you want to fold one like an accordion to make pockets for your credit cards, insurance card and ID.  I took some gift cards to the ironing board and started folding and pinning the fabric with the cards in them.  I made three rows.

Side view of credit card section

Side view of credit card section

Now sew a center line so you will have 6 slots for credit cards. and sew as close to the edge as you can on each side.  Use your finger to make sure there is enough slack in the fabric to put in credit card(s).

Credit card section

Credit card section

 

Now take your large piece of fabric and figure out where you want the bottom to be.  Fold it three pieces.  Like an envelope.  I left a two-inch (ish) piece at the top to act as the flap to close it.  Once I did that then I sewed Velcro on it to close it.  I folded the edge of the top flap over so it would be more sturdy, then sewed on the Velcro.

Crease your large piece of fabric with the iron and fold the remaining smaller piece in half.  This will act as a divider inside the clutch.  It will give you three separate sections.  Then sew the two pieces together along the crease.

Sew the two pieces together

Sew the two pieces together.

Now sew the credit card section to the large piece.  You can choose where you want it.  I felt like it was better furthest to the back so I can see the cards when I open it.

Sew in the credit card section

Sew in the credit card section

I sewed it in following the same center line I sewed earlier to create 6 slots.  Then I sewed as close to the edge as I could on each side and across the bottom.  I did not sew up the top.  I happened to notice that it was just the right size for my iPhone, so I left the top open which give me two pockets that for my phone and whatever else I might want to stick in it (monthly girly items).

Unexpected iPhone pocket

Unexpected iPhone pocket

Next I laid it open flat and sewed the dividers as close to the edge as I could.

Sew the sides of the dividers down

Sew the sides of the dividers down

Now make a strap.  I made mine out of some elastic I purchased to make hair ties.  I got some that was velvety on one side and elastic on the other.  Turns out it isn’t stretchy enough for me to use as a hair tie (I like things easy), so now I have a use for it.  I looped it so the velvety side would be against my wrist. You know, because I am a princess and like nice things.

I folded my clutch in half and sewed up each side and enclosed the strap when I did.  Voila, one clutch.  Like I said, this was my own design, so there are probably easier ways of doing this, but I had a blast making it!

Look at all that stuff!

Look at all that stuff!

 

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Curried Carrot Soup

You aren’t going to believe how delicious this soup is!  The best part is it took less than an hour to make it.

Ingredients:

1.5 pounds of carrots, chopped (helpful hint… the smaller you cut the carrots, the less time they take to cook)

1 small onion, chopped

3 cloves of garlic, chopped

1 avocado

1 tsp. yellow curry powder

1 tsp. red curry powder

raw pumpkin seeds ( I used a handful)

1 tbsp. fresh rosemary

4 basil leaves

Chives for garnish

4 cups water (you could use milk, cream, coconut milk if you wish)

2 tbsp. olive oil

2 tbsp. lime juice

Put your pot on the stove over a medium-high heat.  When it is hot, add the olive oil.  When it gets shimmery it is ready.

Add the chopped carrots and onions. Stir them around so they get coated in olive oil.

Let them cook a couple of minutes then add your chopped garlic.

Let them cook until the onions and carrots start to caramelize.

Add the water and let it come to a boil.

Turn it down so it won’t boil over.

I added the herbs at this point.  I also added the curry powders.  Stir to mix in.

Let it simmer until the carrots are soft.

Once your carrots are soft, it is ready.  You can eat it like it is or your can blend it all together.

I chose to blend mine together.  I used a hand blender (you know, that boat motor looking thingy).  You could use food processor or blender.  Whatever you have handy.

Blend it up.

Stir in, by hand,  the lime juice and pumpkin seeds after you blend it.

Right before you serve it, add some sliced avocado to the bowl of soup and sprinkle it with some chives.

Curried carrot soup

Curried carrot soup

More Baby Bibs

I made some more bibs and wanted to share them with you.  I used the same basic pattern as back in October of 2012.

With a couple of modifications.  I used buttons to close the bibs and I mixed and matched some fabric to make it more fun.  I also put monograms on one of them.  I think they turned out adorable!

Girly bib

Girly Bib Back

Girly Bib 2

Girly Bib Front

Boy's Bib Back

Boy’s Bib Back

Boy's Bib Front

Boy’s Bib Front

They aren’t perfect, but I’m not sweating it too much.  They were fun to make and the babies are going to be getting them filthy anyway.  More importantly, aren’t they adorable?  So much fun!

I need more of my friends to get pregnant so I have a reason to make more of these!  Come on – get to it! Make those babies!  It is spring time after all…

Trout & Butternut Squash

I don’t know if I have mentioned this or not, but I am not fond of cleaning up after I’ve made a meal.  I do my best to keep the number of pots and pans to a minimum when cooking.  I did a superb job of it when I made this meal.  I used one baking pan and since I used parchment paper clean up was a cinch!

I took my butternut squash and put it on a parchment paper lined baking pan.  I poured a couple of tablespoons of olive oil over it.  I added some fresh rosemary, thyme and sage and a bit of salt.  Tossed it all together and pushed it to one side of the pan.

I took another piece of parchment paper and put two pieces of trout on it.  I sprinkled them with some ground chipotle and rosemary and drizzled some lime juice over them.  I folded the parchment paper around it and put it on the other side of the baking pan.

I baked them together for about 45 minutes at 375 degrees.  I like my veggies to still be a bit firm.  So if you want yours well done, I suggest cooking the squash about 15 minutes or so first then putting the fish on.  Oh, and however long you cook it, turn the squash halfway through the cooking.

Trout

Trout

IMG_3095

Squash and trout

Squash and trout

Plated sqaush and trout

Plated squash and trout

Chocolate Torte – Baked – Super easy!

This is the second of the two chocolate tortes I made over the holidays.  I made this one for my Mom’s birthday.

Torte Ingredients:

4 oz semisweet chocolate, chopped

4 oz bittersweet chocolate, chopped

1/2 cup cocoa powder

1/2 cup coconut oil

1/8 tsp salt

2 tbsp strongly brewed coffee

3 large eggs (or 1 cup egg substitute)

1/2 tsp allspice

Ganache Ingredients:

1 1/4 cups heavy cream

8 oz semisweet chocolate, chopped

8 oz bittersweet chocolate, chopped

1/2 tsp allspice

Supplies Needed:

Measuring cups and spoons

Double boiler or equivalent

Rubber spatula

Whisk

Pan to heat cream in

Prepared pan for torte

Instructions for Torte:

Preheat the oven to 375 degrees.  Prepare your baking pan by greasing it with butter or oil.  I used coconut oil.

In your double boiler melt the coconut oil and chocolate together.  Once melted, transfer to mixing bowl.

Melt chocolate

Melt chocolate & oil

Add salt, coffee and eggs.  Beating until smooth.

Add the cocoa powder and mix until combined.

Spoon the batter into the prepared pan.

Bake for 25 minutes or until done (passes knife test).

Bake

Bake

Cool it in the pan for 5 minutes.  Loosen edges and turn out onto serving plate.  Allow cake to cool completely.

Ganache Instructions:

Heat the cream over gentle heat stirring constantly.  Heat until it is hot to the touch.  Remove from heat and add allspice and chocolates.  Stir until smooth.

Mix until smooth

Mix until smooth

Allow the ganache to cool to room temperature.

Pour over cake. I put the left over chopped nuts from the No Bake Torte I made on top.  Chill for at least one hour.

Chillin

Chillin

Chocolate Torte – No bake

Over the holidays I made two chocolate tortes.  Today I am going to show you the no bake one I made.

Ingredients:

8 oz 70% bittersweet chocolate, chopped ( I used Ghiradelli 70 % Extra bittersweet)

8 oz heavy cream

1/2 teaspoon allspice

2 tbsp strongly brewed coffee

1/4 tsp salt

one cup toasted, finely chopped almonds

Supplies:

skillet to toast almonds

food processor to chop almonds

double boiler or equivalent

rubber spatula

whisk

measuring spoons and cups

knife

cutting surface

baking pan

pan for heating cream

Oil or butter to grease pan

The first thing I did was toast some almonds then chop them in the food processor.  I wanted them finely chopped.  I toasted them in a dry skillet over medium high heat.

Toast almonds in a dry skillet

Toast almonds in a dry skillet

Chop in food processor

Chop in food processor

Toast and chop almonds

Toast and chop almonds

Chop the chocolate

chop chocolate

chop chocolate

I melted the chocolate in my “homemade double broiler” (a glass measuring cup over a pot of boiling water).  Worked like a charm.

Melt chocolate

Melt chocolate

Melting chocolate

Melting chocolate

Heat cream over gentle heat and stir in allspice, coffee, salt and orange extract.

Add allspice, coffee and orange extract

Add allspice, coffee, salt and orange extract

Heat cream over gentle heat

Heat cream over gentle heat

Stir it constantly so it doesn’t stick to the pan.  When the cream is hot to the touch, remove from the heat and add the melted chocolate and stir to mix.

Add chocolate

Add chocolate

Stir to mix

Stir to mix

Ganache

Ganache

Pour into prepared (grease with butter or oil – I used coconut oil) pan and cover with nuts.

Pour chocolate into pan

Pour chocolate into pan

Cover with nuts

Cover with nuts

Chill a few hours to overnight.  When ready to serve, remove from the pan, let it come to room temperature (ten minutes or so) slice and serve.

Please note, if you aren’t fond of bittersweet chocolate, exchange half of it for a sweeter chocolate.

Homemade Crackers

I’m still on a low carb kick. It is a lot harder than I expected. I’m always on the lookout for a low carb replacement for high carb deliciousness. Last night I made some flax seed crackers to eat with my soup. They were delicious. I can already see them being a staple with soup. They are so versatile you can flavor them with anything!

Ready to eat!

Ready to eat!

Here’s what you’ll need:

400 degree oven

Baking pan

Parchment paper or baking paper or silicone mat

Medium sized bowl for mixing

1 cup flax seed meal

1/2 teaspoon salt

1/2 cup water

chives to taste

sesame seeds to taste

Mix the dry ingredients together then add water and mix.

Mix dry ingredients

Mix dry ingredients

Pour, spoon or use method of your choice to put the mixture onto parchment paper or silicone baking paper.

I laid another sheet of baking paper on top and smoothed it out with my hand. I did not want to get out my rolling pin for some reason.

Roll out to desired thickness

Roll out to desired thickness

As you can see in the above picture I am smoothing it out as I took the picture. As for how thin to make it…. It is your cracker so your choice. If you like it thin roll it out thin. Whatever thickness you choose be consistent. The thinner it is the faster it will bake. So you don’t want parts of it to be thin and other parts to be thick.

I did not take the time to make sure mine was perfectly shaped. I really didn’t care. I was in a hurry to get it in the oven and baking so I could try them. I can be so impatient!

Rolled out crackers

Rolled out crackers

I was worried about cutting them afterwards so I scored them before I baked them.

Scored crackers

Scored crackers

I baked them for 15 minutes in a 400 degree oven then cut them while they were still warm. I also ate my first one while they were still warm. YUMMY!

Cut crackers

Cut crackers

Ready to eat!

Ready to eat!

MMMMMMM. Just look at all that cracker-y goodness!

We ate them with some hummus and our soup (click on links to see posts on those). I made about 24 crackers and we ate them all. I think next time I will try garlic and rosemary and see how delicious those turn out! How about some spice for some low carb fire crackers? Oh the possibilities are endless!

You know… you could even involve the kids with the rolling out. If they helped make it they would eat it. Think of it as a sneaky way to get your kids to make a healthier choice.