Friday, January 28, 2011

Layered Skirt

Every time I go shopping, I see skirts like this and I wanted to try to make one. I figured out a pattern and made it work with some fancy fabric I found at the amazing D.I. Haha!

Bunchy Scarf

I have been wanting to try to sew with elastic, and it works about every other time. So I still need to figure it out. Thanks Erica for the photo, I don't know why I put my hands on it, I kind of covered it.

Monday, January 17, 2011

Chicken Alfredo Pizza

I just love this pizza, I may be a little obsessed! My friend and I made this all of the time back in our college days. The first time we made it we were trying to impress some boys. It worked for her, she eventually married the guy. And now I can't count how many guys I have made this for...we will see if it ever works for me!

Pizza Crust:
I add all of these ingredients in order to my bread maker and use the dough setting.
1 cup warm water
1 tsp. Sugar
2 Tbsp. Olive Oil
1 tsp Kosher Salt
2 1/2 cups flour
1 tsp yeast
Make an indention at the top and make sure the yeast doesn't touch the water.

I also add a dash of garlic salt and a mixture of dry herbs. Push the start button and walk away! I use my stone to bake it. I put it in the oven at 425 degrees for about 8 minutes before putting any toppings on. Before I cook it, I put some olive oil on the crust and sprinkle with a little garlic salt, herbs and parmesan cheese. After it comes out of the oven, top it with desired toppings and cook until cheese is melted. Approximately 10-12 minutes

Alfredo Sauce
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

(Yes I know all of those ingredients are extremely fattening, that is why it tastes so good!)

For the toppings a lot of times I just throw on what I have in my fridge. So I may use all of these or just a few.
Sauteed Chicken in a mix of dry herbs, salt and pepper. I cut the chicken up before I cook it.
Caramelized onions
Peppers (any kind)
Sun Dried Tomatoes
Sauteed Mushrooms
...or whatever you want!

Thursday, January 13, 2011

Garbanzo Stew

Yield: 4 servings (serving size: 1 cup stew and 1 cup rice)
• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 4  cups  chopped seeded tomato (about 1 1/2 pounds)
• 1  teaspoon  sugar
• 1  teaspoon  curry powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground turmeric
• 1/8  teaspoon  ground red pepper
• 2  (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
• 1/2  teaspoon  garam masala
• 1/4  cup  chopped fresh cilantro
• Peanut Rice
Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.

Sorry no photo, but way good! Recipe from Cooking Light