#pocketknickers

[diabetesinsider]

Amanita mushroom knickers cotton red with white dot pocket elastic at waist and leg bloomer costume piece party pants bloomers gnome XS

www.etsy.com/shop/yesdesigns

Some red and white polka dot knickers…a pair of white leggings or tights…a cutie t-top (maybe gnome themed) and there you are - an amanita mushroom costume! Darling! Fresh, fun and funny! These knickers have a front pocket (5 3/4" wide x 4 3/4" deep). There is elastic at the waist and leg openings, both encased. The seams are serger finished. The fabric is 100% cotton, red with random white dots. They work well as sleep shorts for after the party, too.

READY TO SHIP

These knickers come in the following sizes:

x small, 30" to 32" hips - XS

$29.00

[diabetesinsider]

Okonomiyaki

This is a great change up from the typical cabbage fry up as main or side dish for dinner.   Sometimes an egg dish is just right as the last meal of the day - easy, light but hot and filling.  You can have the ingredients chopped in the refrigerator ahead of time which is so nice to see at the end of the day when you need to make dinner but are about done in.  Yahoo - half the work is done.  As a sauce on top, think about miso soup thinned a little or oyster sauce or chili garlic sauce or salsa.  See what you think... 1 sm. head cabbage, red or green, sliced super fine

3 T. garlic, diced

3 carrots, coarse grated

4 - 5 green onions, sliced thin into tiny rings

1 t. finely grated fresh ginger

4 eggs, whisked

dash ground black pepper

1 t. umami seasoning blend or hot curry powder

1 T. whole wheat flour 3 T. baking powder

oil In a large mixing bowl, toss together cabbage, garlic, carrots, green onions, and ginger.  In a separate bowl, whisk together eggs, pepper, seasoning of your choice, flour, and baking powder. Pour over cabbage mixture tossing well to coat thoroughly.  Form into thinnish patties and place on a hot, oiled flat griddle - cover to trap in the heat.  Fry each side as you would a pancake, flipping as needed to keep from burning but to cook the eggs through so it doesn't fall apart.  Top with Greek yogurt or Asian mayo or Mexican sour cream - something with creamy, thick goodness.  Daub on chili garlic sauce if that sounds good too or salsa or miso soup thinned just a bit or oyster sauce.  Serve hot as it comes or with sausages on the side and a crunchy piece of whole wheat toast.  

When I’m not experimenting in the kitchen, I’m sewing cotton canvas work aprons for my online shop - www.etsy.com/shop/topdrawerthreads , www.amazon.com/handmade/topdrawerthreads .

Or I’m pairing upcycled yarns to knit into warm winter hats and scarves for my other shop - www.etsy.com/shop/topdraweryarns.

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell pocket knickers for fun and frolic.

www.etsy.com/shop/wildwovenwomen - upcycled yarns knit into eye-catching striped afghans and scarves

www.etsy.com/shop/shroombloombags - upcycled yarns crocheted into funky shoulder mushroom bags

[diabetesinsider]

Tabbouleh

Easy to fix...great served as she comes or on a bed of greens...healthy eating...that’s what I’m looking for in a summer salad.  While the couscous is simmering, prep the parsley, cuke, tomatoes, mint and green onions.  Before you know it you’re done - very nice!

1/2 c.+ couscous, cooked per package directions, cooled, fluffed with a fork

1 med. bunch curly leaf parsley, diced fine using kitchen scissors to save time

1/3 c. fresh mint, chopped fine

1/3 c. green onions, finely sliced into rings

1 c. cucumber, peeled, seeded, chopped fine

1 c. tomatoes, seeded, chopped fine

1/3 c. oil

1/2 t. salt

4 T. lemon juice

2 t. garlic powder

In a large mixing bowl, add couscous, parsley, mint, onions, cucumber, tomatoes, oil, salt, lemon juice, and garlic powder.  Toss well and serve - really that’s all there is to it.

When I’m not throwing together a healthy summer salad for family dinners, I’m sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.amazon.com/handmade/topdrawerthreads - to wear cooking, gardening, crafting or whatever you get up to.

Or I’m crocheting upcycled cotton strips into striped throw rugs for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for pure leisure wearing...really.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled yarns into cozy striped afghans and throws.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she crochets fine cotton threads into rainbow mushroom garlands.

[diabetesinsider]

Turnip Greens Fry Up

It will take awhile for these tiny starts to get to harvesting size but the photo on the left is from today and the one on the right is a couple of weeks ago at about Dec. 25th - so three weeks growth.  Just for laughs, I planted a few sprouted turnip tops (just keep the top 1″ of the turnip root under the greens) in an outdoor planter to see what would happen. It worked - I’m stunned and excited with the results - novice gardener here.  They have even made it through a half dozen freezes according to my husband - down to the upper 20′s in the Portland, OR area.  A gardening video suggested covering with burlap so that worked well, too.  Until these are large enough to “cut and come back”, I’ll enjoy turnip greens form my local market - here’s how...

oil

1/2 c. cider vinegar

2 Granny smith apples, cored, chopped with skins on

ground black pepper to taste

1 large onion, chopped

4 c. turnip greens

In a large fry pan, add oil, vinegar, apples, black pepper, and onion.  Saute until onions are just beginning to caramelize then add turnip greens tossing well with cooked vegetables.  Watch closely as they will cook down and be ready to serve before you know it.  These are great as they come or served with a slice of pork roast and baked squash on the side.

When I’m not thinking up ways to serve a healthy meal to the family yet squeeze in enough time for everything else, I’m sewing cotton pocket aprons for my online shops - www.amazon.com/handmade/topdrawerthreads or www.etsy.com/shop/topdrawerthreads .

Or I’m knitting warm winter hats from upcycled yarn for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolic. 

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen where she knits upcycled yarns into striped warm winter throws and afghans.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she crochets fine cotton threads into miniature mushroom garlands in rainbow colors.

[diabetesinsider]

A little of this...

...a little of that...and you have a hearty, healthy meal for the family from left over bits from the fridge.  It reheats well for an on the go lunch at work.  Here’s how it goes...

oil

1 lg. sweet onion, diced

2 zucchini squash, diced

1 c. fresh mushrooms, chopped

1 bunch kale, chopped

1 T. garlic powder

1 t. salt

1 t. pepper

1/2 c. water if needed

3/4 c. rice, cooked

3/4 c. sliced almonds

1/4 c. cheddar/mozzarella cheese, shredded fine

Option:  cooked meat - ground beef, pork roast chopped

In a large fry pan, add oil and onions to start frying them until caramelized.  Add zucchini and mushroom stirring to coat with the oil as the onions continue to cook.  Toss in the kale, garlic powder, salt and pepper.  Add a little water if it starts to seem dry.  Add in the rice, almonds and meat if that’s part of your plan.  When the vegetables are tender and the meat is heated through, sprinkle the cheese over all and serve.  That’s it - that’s all there is to it...

When I’m not staring into my fridge wondering what I will fix for dinner in a hot hurry while sticking with my healthy eating plan, I’m sewing cotton pocket aprons for my online shop - www.etsy.com/topdrawerthreads .

Or I’m putting the finishing touches on crocheted throw rugs worked by me from torn strips of thrifted sheets for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for summer fun and frolic. 

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits brightly striped afghans from upcycled recycled yarns thrifted here in Portland.

[diabetesinsider]

Get the Hang of Hing...

It adds a little pop - not spicy - to your hummus...just what it needs.  It’s made from the resin of giant fennel plants found in the middle east.  Hing isn’t hard to find either through your local Asian grocery store or online.  It’s great in other Indian dishes - see what you come up with...maybe in a split pea dal or other chick pea dishes.  Hing makes all the difference in these dishes tasting it on the back of your palate...see what you think.

2 cans chick peas, drained

1/2 c. tahini (hint-it’s found with the peanut butter on the top shelf)

1/2 c. oil

4 T. lemon juice

4 t. cumin, ground

2 t. black pepper, fresh ground

1 t. salt

1 t. hing/asafoetida

6 t. garlic, diced fine

1 c. pine nuts

Hand mash or bust out the blender...it’s all up to you but I like more texture and enjoy the potato masher as my muscle builder.  Add the tahini - well stirred - oil, lemon juice, cumin, black pepper, salt, hing, garlic, and pine nuts.  Mix well and serve up on a whole wheat toast raft for breakfast topped with tomato slices...a great way to start the day.

Once my hummus is humming along commingling the seasonings in the fridge, I run downstairs to pair colors and prints to sew cotton pocket half aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m merrily crocheting torn cotton strips into thick throw rugs worked by me from upcycled recycled sheets for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they sew and sell cotton pocket knickers in eye catching prints.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into eye catching rainbow striped afghans.

[diabetesinsider]

Scrumptious Split Pea Parsnip Soup

True to it’s name, this split pea soup with parsnips - carrots - celery - onions is mouth watering while it’s simmering and scrumptious as you spoon it up from deep soup bowls.  It’s no trouble to fix and fits well with my healthy eating plan.

2 c. yellow split peas

6 c. water

1 lg. onion, diced

3 carrots, sliced thin

1 lg. parsnip, sliced thin

1 1/2 c. celery with tops, sliced thin

2 t. salt

2 t. pepper

2 t. garlic powder

1 bay leaf

In a large soup pot, add split peas, water, onion, carrots, parsnip, celery, salt, pepper, garlic powder, and bat leaf.  Cover and bring to a boil, then turn to simmer until the split peas are tender - spell that fallen apart...about 60 minutes.  

Once I’ve put some soup on to simmer, I race downstairs to sew cotton pocket wrap aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on crocheted upcycled recycled throw rugs worked by me from cotton strips for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers great for fun and frolicsome activities.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled yarns into brightly striped hand knit afghans.

[diabetesinsider]

Artichoke Frittata

It’s a breakfast change of pace or a light dinner with a crisp green salad on the side...either way this fixes fast and is a family favorite.  Substitute seasoned feta cheese like tomato basil - works well, too.  Throw the ingredients together (a shallow baking dish bakes faster) and put your feet up while the oven does the rest of the work...

1 c. tomatoes, seeded, diced

1 onion, diced

2 - 6.5 oz. jars marinated artichoke hearts, drained, chopped

1 c. feta cheese, crumbled

12 eggs, whisked

3 T. milk or half and half

dash salt and pepper

Preheat oven to 400 degrees.  Grease a flat baking dish.  Layer tomatoes, onions, and artichokes across the baking dish.  Sprinkle feta cheese over all.  In a spouted mixing bowl, add eggs, milk, salt and pepper.  Mix well pour over all ingredients in baking dish carefully covering all.  Bake for 1 hr. + until knife inserted into center comes out clean to make sure the eggs are set. 

Once I’ve thrown dinner into the oven, I race downstairs to my basement sewing studio to stitch up deep pocket all cotton aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.amazon.com/handmade/topdrawerthreads .

Or I’m putting the finishing touches on hand knit hats and scarves worked by me from upcycled recycled yarns for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers to kick your heels up in.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled yarns into striped warm winter afghans and throws.

[diabetesinsider]

Summer Squash Pasta

Patty pan...summer squash...a squash by any other name would be as delicious and good for you.  This works great as a side dish served with pork roast and crisp green salad.  This rotini alfredo veggie pasta has no added sugar - nice and in the frozen section at my locals grocers...both of them.  It’s fast, little trouble to make, healthy eating friendly, and just the way I like to cook!

1 T. margarine

1 med. onion, diced

3 - 5 summer squash or patty pan zucchini, diced

1 pkg. veggie pasta, rotini alfredo

Option:  a handful of sliced almonds for crunch

In a large fry pan, melt margarine, add the onion to begin caramelizing, then add the squash after a few minutes.  While the vegetables are cooking, microwave the veggie rotini according to package directions.  When the vegetables are just tender, add pasta, toss well and serve yourself a great meal.

I’m just another adult looking for ways to eat well and keep my time in the kitchen to a minimum.  I have no connection with any products pictured here.

When I’m not working out fast/easy/healthy meals, I’m sewing cotton server aprons for my online shop - www.etsy.com/shop/topdrawerthreads , www.amazon.com/handmade/topdrawerthreads . 

Or I’m putting the finishing touches on hand knitted scarves/hats for my other shop - www.etsy.com/shop/topdraweryarns .  

My daughters have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cosplay/costume knickers with cell pocket. 

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled yarns into rainbow striped scarves.

[diabetesinsider]

Patty Pan Squash

So small...so delicate...so delicious...so right as a vegetable side dish for one...so let’s get to it.  In a fry pan, splash some oil, add thinly sliced onion crescents from half a sweet onion, 2 - 3 patty pan squash sliced in half then into wedges.  Season with salt/pepper/garlic powder sauteing just long enough for the squash to be barely tender as they will continue to cook even off the heat.  These are great served with a slice of pork and a generous green salad. See what you think..

When  I’m not thinking about how to keep my hungry family fed and happy, I’m  sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads , www.amazon.com/handmade/topdrawerthreads .   

Or  I’m putting the finishing touches on hand knit hats worked by me  from  upcycled recycled yarn gleaned from local sources for my other  shop - www.etsy.com/shop/topdraweryarns .   

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.    

[diabetesinsider]

Hearty Root Vegetable Soup

This sounds like you’re cheering for vegetables and in some respects you are.  Rutabagas, parsnips, turnips, and radishes are all stars in this healthy, hearty family meal.  Add in some leeks, parsley, garlic powder, vegetable stock, and don’t over look the Bob’s Red Mill vegi soup mix to add body to this filling dinner that is a hit the first time served and in subsequent reheats.  See what you think...

1 c. Bob's Red Mill Vegi Soup Mix 4 c. Vegetable Broth 2 c. water 1 c. radishes, chopped 1 c. parsnip, sliced 1 c. turnip, chopped 1 c. rutabaga, grated coarse 2 - 3 leeks, sliced ribbon thin 1 t.+ salt 1/2 t. pepper 1 - 2 t. garlic powder 1 T. parsley, dried In a large soup pot, add soup mix, vegetable broth, and water.  Cover, bring to a boil, then turn to a simmer for 30 min.   Add radishes, parsnips, turnip, rutabaga, leeks, salt, pepper, garlic powder, and parsley to soup mix.  Simmer for 30 min. until the grain and vegetables are tender.  Ladle into generous soup bowls serving with a slice of hot whole wheat bread - grab your spoon and enjoy...

Note:  I’m not linked in any way to Bob’s Red Mil Products - just a fan and here is their web page - www.bobsredmill.com - if you don’t see this mix at your local grocers.

When I’m not thinking about how to keep my hungry family fed and happy, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.

[diabetesinsider]

Mustard Greens Black Eyed Peas Fry Up

A little chopping is about all the trouble involved in making this family favorite - great as main dish or side dish served with hot smoky ham slices - mmmm.  It doesn’t heat up the kitchen much which is another bonus to this meal.  Other greens such as collard or chard work well but the added kick of mustard greens really makes this healthy dish.  See what you think...

oil

1 lg. onion, chopped

1 bunch mustard greens, rough chopped

1 t. garlic powder

dash salt

1 t. ground black pepper

1 - 15 oz. can black eyed peas with liquid

In a large fry pan, add onions to oil - coat and saute until onions are just tender.  Add greens, garlic powder, salt, pepper, and black eyed peas.  Quickly heat through until the greens thicker stem pieces as just tender and the beans are hot.  Takes no time to fix and the family will be ready to dig in.  Mine is...

When I’m not thinking about how to speed through my food prep time, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.  

[diabetesinsider]

Lentil Zuke Bake

This is so good right out of the oven and the next day cold or microwaved.  Smells so good as it bakes in oven, too.  This will be a family favorite and is an easy vegetarian casserole to make ahead and uses up zucchini if you find you have an over abundance.  Serve this with a crunchy green salad and melon on the side - dinner’s ready without a lot of trouble...just my kind of cooking. 

16 oz. dry brown lentils

3 c.+ water

2 t. salt

dash black pepper

dash cayenne pepper

4 t. chili powder

3 c. zucchini, grated with skin on

3 c. onions, diced - leeks work well too

3 c. cheddar cheese, shredded fine

1 c. celery, diced

6 eggs, whisked

Preheat oven to 350 degrees.  In a large sauce pan, add lentils, water, salt, pepper, cayenne pepper, and 4 t. chili powder.  Cover and bring to a boil, then simmer 20 min.  Take off the burner, leave covered to sit for 30 min. to let the residual heat finish cooking.  In a large mixing bowl add seasoned lentils, zucchini, onions, cheddar cheese, and celery.  Toss together to mix well.  Pour eggs over all covering everything, stirring to mix in eggs.  Transfer to a large baking dish, bake 1 1/2 hrs. until the egg mixture sets up. 

When I’m not thinking about how to speed through my food prep time, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.

[diabetesinsider]

Baked Zucchini

This is something a little different - no tomatoes which is what I usually reach for in a savory zuke dish.  It’s got shallots and margarine - traditional add ins - but there are also two types of paprika, parsley, and a little half and half so a twist, too.  One last thing, it’s baked in a covered dish.  No cover...no problem just use some foil - either works.  This is great served with a slice of roast pork/chicken, a crunchy green salad, and melon as a finisher.  See what you think...

4 - 5 c. zucchini with skin, coarse grated, pat dry as much as possible

3 T. margarine

1 t. salt

1/2 t. Hungarian paprika

dash nutmeg

dash smokey Spanish paprika

1/2 c. half and half

1 med. shallot, sliced ribbon thin

1 T. fresh parsley, chopped

Preheat oven to 350 degrees.  In a covered, greased baking dish arrange zucchini dotting it with margarine.  In a large mug, add salt, Hungarian paprika, nutmeg, smokey paprika - stir and sprinkle over zukes.  Pour half and half over all.  Toss shallots and parsley over zukes and bake for 30 min. until they are tender. 

When I’m not hustling around the kitchen preparing healthy dishes for the family, I’m sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.amazon.com/handmade/topdrawerthreads .

Or, I’m busily listening to audio books and crocheting cotton throw rugs on the back deck using strips torn from upcycled recycled cotton sheets or wool selvage strips for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in kickin’ colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into picnic blankets. 

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she crochets upcycled recycled yarns into funky shoulder bags for your bits and bobs.

[diabetesinsider]

Fried Chicken

My family loves fried chicken but with a few adjustments it can be part of a healthier diet.  Switch white flour for whole wheat flour, add some extra spices, and fry up your bird to a golden brown - crispy skin and all.  Test this oput and see what you think...

1 c. whole wheat flour

1 t. garlic powder

1 t. onion powder

dash salt and pepper

1 t. smokey Spanish paprika

cut into the chicken parts of your choice or buy the chicken already cut up

2 - 3 T. olive oil

Mix flour, garlic powder, onion  powder, salt, pepper, and paprika in a bowl then transfer the coating to  a flat dish like a pie plate.  Lay chicken part in the flour mixture,  turn it over to coat the other side.  In a fry pan on a medium heat,  heat the oil and lay the chicken pieces in the pan.  Cover and fry on one  side until the chicken is a golden brown, flip it over frying to a  golden brown again.  Check for done by piercing the chicken to the  bone.  The juices should run out clear.  

When I’m not frying up a dinner for the family starring fried chicken, I’m sewing chicken themed aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.amazon.com/handmade/topdrawerthreads .  

Or, I’m crocheting upcycled wool strips into throw rugs for my other shop - www.etsy.com/shop/topdraweryarns .  

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket shorts in kicky prints.  

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works soft, upcycled yarns into brightly striped afghans.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she crochets cotton yarns into mushroom inspired pouches.

[diabetesinsider]

Amazing Cabbage Bake

There are not many vegetables left in the fridge but a delicious and satisfying meal emerges once this is popped into the oven to bake.  This is great served with cantaloupe/honeydew chunks on the side.  All it takes is a little grating and chopping and this will serve legions of family at the table.  Feel free to substitute lactose free alternatives such as oat sour cream, vegan milk/cheese.  Both versions turn out well as one family member remarked, “It doesn’t taste like a bunch of vegetables, it tastes like something good.”

oil

1 onion, diced

2 rutabaga, coarse grated

water

1 head cabbage, chopped

3 bell peppers, red and green, seeded, chopped

3 carrots, coarse grated

3 eggs, whisked

1 T. chili powder

1 c. milk

 1 c. sour cream

1/2 c. oil

2 1/2 T. whole wheat flour

2 t. black pepper

2 t. salt

1 t. baking powder

1/2 bunch parsley, chopped using kitchen scissors to speed process

2 c. Jarlesberg, coarse grated

Preheat oven to 350 degrees.  Grease a lasagna pan.  In a large fry pan, add a splash of oil, onion, and rutabaga stirring as the caramelizing commences- cover.  Add a splash of water to loosen onion mixture, cabbage, ball peppers, and carrots - cover again.  In a spouted mixing bowl, whisk together eggs, chili powder, milk, sour cream, oil, flour, black pepper, salt and baking powder.  Pour vegetables in baking dish, layer parsley and cheese over all.  Pour egg mixture overall covering well poking into vegetables to allow egg mixture to sink in.  Bake for 45 min. until set - knife inserted in comes out clean.

When I’m not thinking up lower carb ways with vegetables, I’m sewing cotton canvas aprons for my on line shop - www.etsy.com/shop/topdrawerthreads .

Or I’m merrily knitting hooded scarves from recycled yarns for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etysy.com/shop/yesdesigns - where they design and sew cotton pocket knickers, so comfortable for day or evening kicking back wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she pairs upcycled yarn colors and textures to knit into cozy afghans and throws.

My younger daughter has an online shop - where she designs and crochets mushroom inspired bags from upcycled yarn - www.facebook.com/shroombloombags .