I remember seeing a blog post (eons ago) about making homemade burp cloths. The blogger (forgive me, I don’t remember) had used chenille fabric and flannel. When I went searching for chenille fabric, none was to be found. One store told me that “no one” wants it anymore so they no longer carry it. So, I used plain fleece in place of the chenille fabric. I thought the fleece would be absorbent and soft, so it could substitute nicely. The finished size of my burp cloths is 11″ X 20″.
Today’s recipe was inspired by this post/recipe :
I changed the recipe to include some pasta, so it would be more of a main dish. I think this recipe could also be used for brunch or breakfast too.
- 2 lbs. broccoli, cut up-stems removed
- 4-6 strips of cooked bacon
- 2 Tbsp. flour
- 5 eggs, beaten
- 1 c. milk
- 1/2 cup cream (I used fat-free)
- 1 Tbsp. Dijon mustard
- 2 cups cooked pasta (I used whole wheat small shells)
- salt and pepper
- 4 oz. goat cheese
- 8 oz. cheddar cheese, shredded
Heat oven to 375 degrees. Prepare a 2 quart casserole dish with non-stick cooking spray and set aside.
Steam the broccoli until just cooked, when it’s bright green and cooked but still crisp. If you would like, you can use the remaining water used to steam the broccoli to cook the pasta. Drain the broccoli and pasta, and cool slightly. Meanwhile, mix eggs, flour, milk, cream, Dijon mustard, salt and pepper. Add in crumbled goat cheese and chopped bacon, as well as the pasta and broccoli and finally the cheddar cheese. Pour mixture into prepared dish and bake for 35-45 minutes, until egg is fully cooked. Let stand for 10 minutes before serving.
While this wasn’t one of my most recent projects that I’ve completed, it’s been sitting around for a long time waiting for me to weave in all the ends, and that took me a long time to get to. It’s finally finished now, and I love it.
The pattern is here (free):
I used the recommended Red Heart Yarn, FYI. The pattern was easy to learn and remember, and knitted up nicely; remember, I’m a beginner, so you can do it too!
Here is a close up of the white pattern:
For those of you who have some old photo negatives laying around gathering dust, this is an easy project to whip up. I cut my negatives to length (long enough to go around the tea lights, with a little extra room so that the tea light can “breathe” a little and enough for a small overlap when gluing) and then glued the ends together. I used an all-purpose glue, and held them in place with binder or paper clips, while drying. Once they’re dry, they can be used. It would be fun to have these if you were doing an Academy Awards party. I used mine at a family dinner, and the family couldn’t resist pulling them apart to try to figure out what the pictures were. Hopefully that doesn’t happen to you!
How about something healthy to start off May? I recently made this Broccoli Orzo Salad and it’s a great way to get your broccoli and avocados!
I adapted the recipe I found in this cookbook: http://www.amazon.com/Super-Natural-Every-Day-Well-Loved/dp/1580082777
- 1 1/2 c. whole wheat orzo
- 5 cups broccoli, cut into florets
- 3 cloves garlic
- 3/4 c. walnuts, toasted and then cooled
- 1/3 c. Parmesan cheese
- Juice of one lemon
- 1/4 c. olive oil
Cook the orzo in salted, boiling water. Before draining, reserve 1 c. cooking liquid, then drain pasta and set aside. Steam the broccoli until just cooked-it should be a bright green. Drain broccoli and run cool water over strainer to stop the cooking process. Take half the broccoli (cooked) and combine it with the garlic, Parmesan cheese, lemon juice and nuts in a food processor. You are making broccoli pesto. you will need to add some olive oil to the pesto to make it a good consistency. Combine the pesto, orzo and whole, cooked broccoli together. Add reserved pasta cooking liquid as needed, to loosen the mixture up. Add salt as needed. At this point you can refrigerate the salad for later use.
When serving, bring to room temperature. Add diced avocado and combine well. If you are not consuming the whole amount at one time, add the avocado to each serving, as eaten. Otherwise, the avocado will turn brown.