Knit & Nosh

we have a winner

The random number Godess picked #5, Sofia. If you read Swedish, you can checkout her blog here. Soon a copy of Knit Your Own Moustache will be on its way across he ocean. I love how our world is so big and so small at the same time.

As always, I enjoyed reading your comments and am looking forward to seeing some of the projects from the book on people around town.

 

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knit your own moustache giveaway

Are you ready for a giveaway?

 

OK, I have to admit that at first glance I thought Knit Your Own Moustache by Vicky Eames was pretty silly, and it is true that I am probably older than their target audience. Then I thought about kids and how this book would have been so nice to have while my kids were growing up, because I knit costume parts for them by the seat of my pants.

 

The models for this book are all grown-ups and not wearing Halloween costumes, they are obviously attending parties that are much different from the ones I host. I have no problem imagining my young adult kids showing up at a gathering wearing

The Dapper Dandy Set,

or a Pigtail Wig. I myself am intrigued by

Groucho On A Stick.

The patterns are short, easy, and written out line by line. In the end I think that Knit Your Own Moustache will appeal to confident young people and the people who knit (and crochet) for them.

The nice people at Sterling Publishing have offered to send a copy of the book to one of my readers. Leave a comment by midnight on Sunday May 26th and I will do the random number thing and announce the winner. If you have a blog, be certain to fill in that field when leaving a comment and I will link to it when announcing the winner.

Good Luck Mon.

 

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rhubarb syrup

Last year I made Rhubarb Ginger Syrup and it was delicious. Even though I made two batches, I ran out too soon. This year I will make the syrup with, and without ginger. As much as I like the ginger flavor, I am thinking that having plain rhubarb syrup will give me some flexibility when using it as an ingredient.

 

Yesterday, I boiled up some rhubarb and was surprised by how different this year's rhubarb is than last year's. This year my juice yield was much lower, and the color was decidedly purple. As you would expect, the flavor is stronger and a little more tart. I am looking forward to using the syrup in baked goods as well as mixing it into a glass of bubble water.

Rhubarb Syrup

4 1/2 pounds rhubarb, cut into inch sized pieces

1 cup water

Sugar

Wash rhubarb, trim off the ends, and cut into one inch pieces. No need to measure, they are going to break down completely.

Place rhubarb and water in a large non-reactive pan and bring to a boil. Do not cover. Adding a cover will result in you having a messy stove to clean. Yes, I learned that one the hard way. Once the mixture is boiling, reduce heat and simmer 25 minutes or until the rhubarb as very soft and broken down.

Let the mixture cool, then strain the solids from the juice using a fine mesh strainer or jelly bag placed over a large bowl. You are going to want to let the juice drip for at least an hour. At this point you can refrigerate the juice and make the syrup another day if you like.

Measure liquid and pour into medium non-reactive pan. Add half as much sugar as you have liquid. ie, I had 3 1/2 cups rhubarb juice so added 1 3/4 cups sugar.

Heat liquid and sugar, stirring to dissolve and bring to a boil. Boil for one minute and then pour into prepared canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.

4 pounds of rhubarb is about as much as I can cook and strain at once, but if you have big pots and multiple strainers, feel free to double the recipe.

 

 

 

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cinco de mayo chicken salad recipe

For the past few months I have had this sweet freelancing gig. This has meant that all my spare time was spent working, and the blog was ignored. The job is over now and so it is time to show the blog some love. Today is a recipe for a salad I have been making for decades, and tomorrow I plan to play with jars. I have not had time to do that either. I also have a couple of giveaways lined up too. One cooking, one knitting, so stay tuned.

We eat a lot of salads around here, mostly as a side dish, but this time of year the salads are a little more substantial and take center stage.

Many, many years ago I pulled a recipe out of a magazine for this chicken salad. It was from the California Avocado Growers Association and we have been eating it every few months for almost two decades. They called it Cinco de Mayo Chicken Salad, but it is not on their website, probably because it is so old. I am going to post the recipe as written and you really want to give it a try. It works great with leftover rotisserie chicken.

Cinco de Mayo Chicken Salad

Serves 3

2 cups cooked shredded chicken

1/4 cup mayo

1/4 cup plain yogurt

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon Tabasco

2 tablespoons chopped cilantro

1/4 cup diced red pepper

1/4 cup sliced green onions

Avocados, lettuce leaves, paprika

 

-Blend mayo, lime juice, cumin, salt, and Tabasco. Toss with chicken, vegetables, and cilantro.

Chill at least one hour.

-Serve on a bed of lettuce leaves with avocado slices, sprinkle with paprika and garnish with a sprig of cilantro.

This salad is SO good. Let me know if you give it a try.

 

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cbrm - where there's smoke

Just in time for barbecue season, the most amazing and comprehensive book has been published, Where There's Smoke, Simple, Sustainable, and Delicious Grilling by Barton Seaver.

Do not for minute think this book is all about meat on the barbecue. Yes, meat is here, but so much more! It is page 150 before meat even makes an appearance, and that chapter is devoted to seafood. Mr. Seaver serves as the Sustainability Fellow in Residence at the New England Aquarium, so the man knows his fish. He is also big on sustainablilty in general and this book is full of information on how we can all tread a little lighter.

Let's start at the beginning. The Introduction gives you all the whys, hows, and with whats you need to get your grill on. There is talk about the chemical reactions that happen in food that is grilled, and a basic primer on grill friendly wines. Then Mr. Seaver wraps it up with ten, count 'em, ten wine salts that can be used to season just about anything to pair with the wine you have chosen. Worth the price of admission right there.

Chapter 1 is for Drinks + Starters. Drinks both alcoholic and non, and appetizers like

Prosciutto-Wrapped Dates, and

Grilled Artichokes with Lemony Aioli.

This chapter also includes detailed instructions on how to shuck an oyster, and what to do with it once it has been shucked.

Chapter 2 gives us Soups + Salads. This chapter includes information on 26 different greens, their flavor profiles, and how to use them on the grill, or with grilled foods.

Strawberry and Peppery Greens Salad with Crispy Goat Cheese. We had this for the first time a couple of weeks ago and it is in heavy rotation while strawberries are in season. One side of the fritter is covered with bread crumbs and fried, the other side gets orange zest and thyme leaves. Unbelievably good.

Chapter 3, Stars, Vegetables + Accompaniments and has enough good food to keep everyone, including vegetarians, happily grilling.

Grilled Broccoli with Pecan Pesto and Parmesan. We made this last weekend. Delicious.

Grilled Asparagus with Whipped Ricotta and Pistachio Piccata. I served this along side halibut for an impressive and delicious dinner.

Grilled-Roasted Spaghetti Squash with Molasses and Butter. Squash on the grill is one of my favorite things, and this recipe sounds delicious. I grill all manner of summer squash, but had never thought to bring the fall squash bounty to the grill. Fall is going to be full of amazing flavors!

Chapter 4, Fins + Shells. Remember when I called this book comprehensive? I was not kidding. This chapter gives us instructions for grilling 36 types of seafood, 36! Along with great food comes great information about sustainability and the health of ourselves and our oceans.

Citrus-Marinated Diver Scallops. This on the menu for Saturday.

Chapter 5 is for Wings, Chicken, Turkey + Duck. Duck on the grill? Who knew.

Grilled Quail in Guinness Marinade,

Smoked Turkey. We always grill our Thanksgiving turkey. Once you have it grilled, you will never go back to the oven. Also, with the turkey on the grill, there is plenty of room in the oven for other stuff.

Chapter 6, Beef, Pork, + Lamb. By now you expect a ton of information about different meats and how to best grill them, and here it is. 22 different cuts of meats explained so that no matter what you bring home from the market, you will know how to grill it. This chapter also gives you some great sausage recipes if you have an inkling to make your own.

Chorizo, Linguica, and Merguez.

And if all of that were not enough, Chapter 7, Basics. Here you will find a number of brines, salts, marinades, infused oils, sauces, and even some pickled veggies. The book is truly amazing in it's scope.

A tome of a grilling book, vegetable centered, full of big flavors and colors. I can not imagine you will have a grilling question that is not address here. This one is a keeper! Do you know someone with a birthday coming up? Father's Day is around the corner. Put one of these books in their hands and wait by the phone for your dinner invitation.

 

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cbrm - noodlemania

Noodlemania! 50 Playful Pasta Recipes by Melissa Barlow. All kids love pasta, even gluten free kids, and this book is just plain fun.

Super Stuffed Slugs

Curly Worms

Silly Sea Creatures

Super Stuffed Monster Mouths. You may have look twice to catch it.

At first, I was put off by the amount of pre-prepared ingredients, bottled dressings and sauces, canned soup and chicken, and a fair amount of food coloring. But it did not take long for me to remember back to the days when I was a new mother, tired and rushed, with few cooking skills. If you are new to the kitchen, you will be able to make these recipes as written. Most include a short list of ingredients and easy instructions. Have no fear, your kids be eating worms before you know it. If you have been around the kitchen a few times, it is easy to take the recipes and make your own sauces and what not from scratch.

Not all the dishes are based on bugs or monsters. You may find yourself making

Pea-Nutty Noodles,

and Green Martini Noodles even when the kids are not around.

Fun and easy for new parents, a treat for grandparents, and a delight for kids. Use your noodle!

 

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interested?

I received this email on Wednesday evening and thought the may be someone out there who is interested.

Web Version | Update preferences | Unsubscribe Like Tweet Forward Now Casting: It's My Life, Women who dare to be different! Now Casting: It's My Life In a society that often serves up mixed messages encouraging us to be bold and brave yet bombards us with social media where everyone is a critic, this television series seeks to explore what it is really like to live and love while enmeshed in an alternative lifestyle, or living out a unique personal choice. Doron Ofir Casting, the legendary casting company is now seeking women who dare to be different for a brand new docu-series on a major cable network. Whether you are exploring alternative religions, relationships, career choices, sub cultures, secret lives, or physical modifications we want to share your story to help people understand the risks, rewards, and benefits to help explain why you are proud to live your provocative life. Regardless of what your specific circumstance may be, straying from social norms may not be easy but sometimes it is the key that sets you free. We're looking for you - to hear your stories, to experience life in your skin. We can't wait to meet you, so please apply at www.itsmylifecasting.com Connect on Facebook Follow @doronofircast Want to be out of the loop? Edit your subscription | Unsubscribe

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cbrm - kids in the kitchen cookbook

I do not think there can be too many cookbooks aimed at kids. You just never know which one is going to grab their attention, and getting them into the kitchen to cook is vital to their current and future health. Many studies have shown that cooking meals together promotes healthily eating habits that are carried into adulthood. I know it is true in my house. Three of my kids enjoy cooking (the other appreciated being cooked for) and they are creative eaters who care where their food comes from. Just today my youngest, who is 14, started cutting up some chicken for lunch, I asked if he was going to have tacos and he said no, he was going to make a salad with chicken, lettuce, and strawberries. These type of meals do not come from hands that are constantly wrapped around fast food.

Kids in the Kitchen Cookbook is a fun addition to meal planning. The intro parts of the book are short but sweet. A visual guide to tools, a few bullet pointed kitchen basics, food choices, exercise tips, safety, and measurements. All of that on just ten pages. From there the recipes are broken up into meals, and include lots of photos, nutrition information, and a fun fact. The fun facts include things like the origin of apricots, the largest pumpkin ever grown, what makes a cruciferous vegetable, and the origin of the Sloppy Joe. You know this is one of our favorite parts of the book.

The recipes are not difficult and are set up with set by step instructions. You may have similar recipes in other cookbooks, but having a cookbook that the kids really want to use is what is important here.

Shrimp Fried Confetti Rice

Banana Bread

Barbecue Chicken Picnic Sandwhich

Summertime Broccoli Slaw Salad

Oatmeal-Raisin Engizer Bars

Guacamole Fish Tacos

If you have young children in school, they are getting a lot of information about healthy eating and exercise. Having a book like Kids in the Kitchen at home for them to put that knowledge into practice is key to promoting lifelong habits.

 

***I was sent this book by the publisher or their PR firm with the hope that I would write a review for the blog. No money changed hands and my opinions are my own.

 

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