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knitting tgea party friday 16 august '19
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Aug 16, 2019 18:01:53   #
thewren (a regular here)
 
Knitting Tea Party Friday 16 August ‘19

Coconut Curry Chicken Salad

Servings 2 servings
Calories 386 kcal
Author Lauren

Ingredients
1/4 cup coconut milk mix it well before measuring
2 tablespoons mayonnaise
1/2 tablespoon vinegar
2 teaspoons Splenda or sugar
3/4 teaspoon curry powder any kind
salt & pepper to taste
2 chicken breasts cooked and cubed
1 large celery stalk chopped
2 green onions chopped (all the white and most of the green parts)
1 tablespoon cilantro chopped
2 tablespoons sweetened shredded coconut toasted
2 tablespoons almonds toasted and chopped

Instructions
1. In a large bowl, whisk together coconut milk, mayonnaise, vinegar, Splenda, curry powder, salt, and pepper until smooth.
2. Pour cubed chicken, celery, onion and cilantro into the bowl and stir to coat in sauce.
3. Divide into two portions and top with coconut and almonds. Serve with bread or crackers.

http://laurenslatest.com/coconut-curry-chicken-salad-and-giveaway/?ref=convertkit&ck_subscriber_id=470125374

[color=red]Lemon Herb Garlic Butter Shrimp

Serves 4
Calories: 306 kcal
Author: Katerina | Diethood

Ingredients
1.5 to 2 pounds fresh jumbo shrimp, peeled and deveined, tail left ON
4 tablespoons butter, divided
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon sweet paprika
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh herbs

Instructions
1. Using paper towels, pat dry shrimp, thoroughly; set aside.
2. Set a large skillet over medium high heat and melt 3 tablespoons butter.
3. Stir in garlic and cook for 1 minute.
4. Add shrimp; season with salt, pepper, and paprika.
5. Cook shrimp for 2 minutes per side.
6. Add remaining butter, lemon juice, and fresh herbs; stir and cook for 1 more minute, or until butter is melted and shrimp is completely pink and opaque.
7. Remove from heat; taste for seasonings and adjust accordingly. Serve.

Note: Store leftovers in an airtight container and keep in the fridge for up to 3 days.

http://diethood.com/lemon-herb-garlic-butter-shrimp/

Zesty Cabbage Soup

Serves 6
61 Calories

Directions
2 cups finely chopped onion
1 (14-ounce) can diced tomatoes with green chilies
1 (8-ounce) can no-salt tomato sauce
1 teaspoon garlic powder
4 cups water
3 cups shredded green cabbage
1 tablespoon brown sugar

Directions
1. Coat a soup pot with cooking spray. Over medium heat, cook onions until tender, stirring occasionally.
2. Meanwhile, process tomatoes in blender or food processor about 30 seconds.
3. Stir tomatoes, tomato sauce, garlic, and water into pot with onions.
4. Bring to a boil, reduce heat to low, and simmer, uncovered, about 15 minutes.
5. Stir in cabbage and brown sugar. Cook for 10 to 15 minutes, or until cabbage is tender.

http://www.everydaydiabeticrecipes.com/Soup-Recipes/Zesty-Cabbage-Soup-7190

No Noodle Vegetarian Zucchini Lasagna

Servings: 8
Author: Julie Wunder

Ingredients
2 large zucchini
1/4 teaspoon salt plus an additional pinch, divided
1/4 teaspoon pepper divided
1 tablespoon olive oil
16 oz Portobello mushrooms sliced
30 ounces skim milk ricotta
2 eggs beaten
1/4 cup grated Parmesan
2 tablespoons fresh parsley 2 teaspoons dried
2 cups shredded part-skim mozzarella cheese
1 25 oz jar of pasta sauce I like garlic & basil for flavor
Cooking spray

Instructions
1. Slice the zucchini with a mandolin into 3/16th thick slices.
2. Put in a strainer and lightly sprinkle with salt. Allow to sit 10 minutes and blot with paper towels as you see moisture. You are trying to get as much moisture out of the zucchini as possible.
3. Preheat oven to 400 degrees and grease a 9x13 casserole dish
4. Over medium heat, sauté the mushrooms in the olive oil with half of the salt and pepper. Cook until tender 5-8 minutes. Set aside.
5. Dry zucchini strips well and lay out on cookie sheets. Sprinkle both sides with the rest of the salt and pepper. Roast for 10 minutes, flipping once. Carefully dry off any moisture.
6. While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl. Set aside.
7. Once the zucchini is roasted, you can start layering the lasagna.
8. Start with a thin layer of pasta sauce. Add 1/3 of the zucchini noodles.
9. Carefully top with 1/2 the ricotta, 1/2 mushrooms and 1/3 of the shredded cheese.
10. Repeat!
11. Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.
12. Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.

Note: There may still be some additional moisture in the lasagna when you first cut it. Allow a paper towel to soak it up after you cut the first piece and that should take care of it!

http://www.runninginaskirt.com/no-noodle-vegetarian-zucchini-lasagna/

Honey Apricot Pork Chops

4 servings@182cals/serv
Author: Christie Biggers

Ingredients
4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Directions
1. Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
3. Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes.
Note: An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C).
4. Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Per Serving: 182 calories; 7.8 g fat; 13.3 g carbohydrates; 15 g protein; 36 mg cholesterol; 122 mg sodium.

http://www.allrecipes.com/recipe/217136/honey-apricot-pork-chops/?prop26=dailydish&prop25=413366&prop27=2019-08-08&did=413366-20190808&utm_campaign=alrcom-daily-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=080819&cid=413366&mid=23414318747

Mexican Stuffed Peppers

Author: Nagi
Serves 5

Ingredients
5 capsicum / peppers , large about 12cm/4.5" tall
1 tbsp olive oil
1 onion, chopped (brown, white, yellow)
3 garlic cloves , minced
350g/12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice, long or medium grain, raw
1 cup corn kernels
1 cup green onions, finely sliced (or red onion)
1 1/2 cups (150g) mozzarella , shredded
1/2 cup (125 ml) water

MEXICAN SPICES:
1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin
2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt

FOR SERVING
Guacamole
Sour Cream
1 tbsp fresh coriander/cilantro, finely chopped

Instructions
1. Preheat oven to 180C/350F.
2. Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
3. Place capsicums in a baking dish that will fit them snugly
4.Heat oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes.
5. Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
6. Add the tomato paste and Spices, stir through.
7. Add chicken broth and rice. Stir, bring to simmer, place lid on and lower heat to medium low.
8. Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy.
9. Stir in the corn kernels and green onion.
10. Spoon half the filling into the prepared capsicums.
11. Top with half the cheese, then fill to top with remaining beef rice.
12. Place capsicum lids back on, pour 1/2 cup water into the pan.
13. Cover tightly with foil, bake 45 minutes.
14. Remove foil and capsicum lids. Top with remaining cheese. Bake further 15 minutes.
15. Serve with sour cream and Guacamole!

Calories: 387kcal (19%)Carbohydrates: 36g (12%)Protein: 27g (54%)Fat: 15g (23%)Saturated Fat: 7g (44%)Cholesterol: 70mg (23%)Sodium: 971mg (42%)Potassium: 856mg (24%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 4413IU (88%)Vitamin C: 166mg (201%)Calcium: 232mg (23%)Iron: 4mg (22%)

https://www.recipetineats.com/mexican-stuffed-peppers/

Chuck Roast with Balsamic and Dijon

Serves 8

Ingredients
2-3 tablespoons vegetable or canola oil
4 pounds Chuck Roast
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar
2-3 tablespoons Dijon mustard
5 sprigs fresh thyme
2 cups reduced-sodium beef broth
2 bunches small carrots, with tops (cut off tops leaving a small stub)
1 pound very small baby potatoes, white or red
kosher salt & freshly ground black pepper

Instructions
1. Preheat oven to 300F.
2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.
5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

Note: If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes, QPR.

http://www.thewickednoodle.com/chuck-roast/#_a5y_p=3048081

Beef Baby Back Ribs with Jack Daniels Glaze

Calories: 692
Author: Judith Hanneman

Ingredients
4 lbs beef baby back ribs

Glaze:
1/2 cup good bbq sauce
2 tbs whole grain mustard
2 tbs Jack Daniels

Rub:
2 tbs kosher salt
2 tsp garlic powder
1/2 tsp thyme
1/2 tsp summer savory optional
1/2 tbs chipotle chili powder
1/2 tbs paprika preferably smoked
1/2 tsp pepper
2 tbs brown sugar

Instructions
1. Mix all rub ingredients in a small bowl; set aside.
2. Prepare ribs by removing the sliver skin (membrane from the back of the ribs.)
3. Massage rub over front and back of the rib slabs. Place in a large zipper freezer bag and refrigerate overnight.
4. Mix all glaze ingredients in a small bowl and set aside.
5. Prepare gas grill for indirect cooking--you will cook over the unlit side--by heating the interior of the grill to approximately 325 degrees Place ribs, bone side down on unit side and roast for approximately 1 1/2 to 2 hours.
6. Brush both sides of the ribs with glaze and move to the lit side of the grill. Grill each side until glaze bubbles.
7. Oven method: Proceed as above placing ribs on a roasting rack and baking at 325 degrees F for same amount of time. Remove from oven and set broiler to high. Brush with glaze and broil for about 5 minutes each side until glaze is bubbly.

Serving: 1g | Calories: 692kcal | Carbohydrates: 24g | Protein: 64g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 195mg | Sodium: 4176mg | Potassium: 1333mg | Fiber: 2g | Sugar: 18g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 8mg

http://bakeatmidnite.com/jack-daniels-beef-baby-back-ribs/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheMidnightBaker+%28Midnight+Baker%29

SUMMER VEGETABLE TACOS

INGREDIENTS
FOR THE TACOS
2 tablespoons avocado oil, or prefered cooking oil
1 medium zucchini, diced
1 red bell pepper, cored and diced
1 jalapeno, cored and diced
1/2 red onion, thinly sliced
1 cup corn kernels
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
8 tortillas
1 14-ounce can black beans, whole or refried
1 tomato, finely chopped

FOR THE AVOCADO CREAM
2 avocados
1/4 cup lime juice, about 2 limes
1/4 cup fresh cilantro, (optional)
1/4 teaspoon fine sea salt

INSTRUCTIONS
1. In a large skillet, warm the oil over medium heat.
2. Add the zucchini, bell pepper, corn, onion, and jalapeno. Sprinkle with cumin, chili powder, smoked paprika and salt. Stir to combine. Cook for about 10 minutes, until vegetables have softened and are light golden brown.
2. Meanwhile, prepare the avocado cream by combining the ingredients in a blender. Add 1/4 cup water and blend until smooth. Add more water if needed to thin. Set aside.
3. Once vegetables are done cooking, serve them in warm tortillas with black beans and tomato. Top with avocado cream, and enjoy!

calories: 203kcal, carbohydrates: 24g, protein: 4g, fat: 12g, saturated fat: 2g, sodium: 280mg, potassium: 480mg, fiber: 6g, sugar: 3g, vitamin a: 915iu, vitamin c: 35.8mg, calcium: 36mg, iron: 1.1mg

http://www.makingthymeforhealth.com/summer-vegetable-tacos/#more-30085

sam
 
Aug 16, 2019 18:03:08   #
KateB (a regular here)
 
Summary of 9th August, 2019 by Darowil

The summary and following lists are a summary of last week's Tea Party and are of more value to the regulars here unable to keep up with all the chatter than to newbies - who are very welcome to join us at any time just by speaking up and making yourself known. All the pages etc refer back to last week's Tea Party - Knitting Tea Party, Friday 9th August, 2019. https://www.knittingparadise.com/t-620778-1.html

Cashmeregma is up in Canada as her 100 year old aunt fell down stairs. She is recovering OK though her blood pressure is very high.

TNS also popped in - she is resting currently having had her second cataract surgery.

Kiwifrau has finally got all the information she needed and has now paid off the house in full.

Gwen's DH and SIL able to easily fix the fence needing less than two hours to do so. DH only able to do a small amount to assist as his shoulder is really playing up. Both Gwen and DH need x-rays and then maybe MRIs. In the meantime Gwen's anti-depressant has been increased to see if that helps her cope with the pain. DH's finger MAY be slightly better, but if not clearly better by Wednesday he will need IV antibiotics. At least her eyes are good with reading glasses all that is needed!

Bonnie spent a night in hospital with diverticulitis. On antibiotics and is starting to feel a bit better.

Sassafras lost her phone. She has a new one which she has managed to get set up but has lost all her contacts. If anyone is reading this who hasn't seen her post and have her phone number could you message her so she gets your number (same number).

Fan’s DH has just found out that to get the MRI for his back he needs to see an orthopaedic surgeon - and the wait is up to 17 weeks.


PHOTOS
1 - NanaCaren - Wedding cake completed
2 - Poledra - Ephemeral Stream Socks
14 - NanaCaren - Breakfast
15 - Gwen - New top and trousers
15 - NanaCaren - Water pie
17 - NanaCaren - Water pie
21 - Poledra - Socks
24 - Kiwifrau - Funny
25 - NanaCaren - Caren & Owen/Owen on swing (download)
30 - Fan - Purple pinafore
37 - NanaCaren - Texting for seniors
38 - Fan - Cross stitch fairy
40 - Fan - Cat in the books cross stitch picture
49 - Darowil - Entrelac socks
49 - Poledra - Latest sock
50 - Swedenme - Danby North Yorkshire
52 - Sassafras - Toby
53 - Fan - Cross stitch

RECIPES
9 - NanaCaren - Free canning recipes (link)
26 - NanaCaren - Keto tortillas

CRAFTS
44 - Sam - Entrelac socks (link)
54 - Sam - Dance wool socks (link)

OTHERS
40 - Sam - DIY mosquito spray (link)
40 - Lurker - Unexpected parcel (link)
50 - NanaCaren - Kindness
61 - Sam - Polite Canadians - funny (link)
Aug 16, 2019 18:06:16   #
Gweniepooh (a regular here)
 
No need to apologize Sam....we all lose track of time.....just thankful you're okay!
Aug 16, 2019 18:08:02   #
thewren (a regular here)
 
i was watching utube videos - you know how you can go from one to the other and totally lose track of time. i definitely lost track of time. thanks for all the 'worries'. --- sam
Aug 16, 2019 18:14:11   #
martina (a regular here)
 
thewren wrote:
i was watching utube videos - you know how you can go from one to the other and totally lose track of time. i definitely lost track of time. thanks for all the 'worries'. --- sam


Thanks for the recipes and new start. Glad you’re ok. We all lose track of time when we are engrossed in something.
Aug 16, 2019 18:24:44   #
Sorlenna (a regular here)
 
I get caught up in YouTube, too, Sam, but we're here now so no more worry!

Bub got the monitor packaged up to send back. Now we wait. The doc did mention the possibility of a pacemaker, but we won't know for a bit.

I'm determined to finish this shawl today! I'm up to the stockinette part and the rows get shorter, so I have hope. Heh.

Another hot day but that's okay with me. I'm going to work in the garden tomorrow but Sunday is supposed to be *really* hot so I'm not sure what I'll be doing. I saw a video on making salsa verde with green tomatoes and may try it..I won't eat it, but if he likes it, that's an option for canning. The tomatoes are ripening too slowly to make a big batch of regular and the peppers are coming along. We'll see if they manage to be ready at the same time.
 
Aug 16, 2019 18:39:28   #
Fan (a regular here)
 
Hello all, a wet Saturday morning here, as winter rolls on. There is a hint of spring though with the freesias and daffodils coming out in the garden.
Lovely recipes as usual Sam thank you and to the ladies also.
We made a quick trip to supermarket earlier for fruit etc to make smoothies which Stu is enjoying.
Am busy working on a pinafore with some Hawaiian style buttons in bright tropical colours which will appeal to our wee Pacific Island babies in the community.
Aug 16, 2019 18:48:51   #
budasha (a regular here)
 
Good to know you're okay Sam, just engrossed in youtube. Thanks for the new recipes and the update on last week's activities. I'm surprised to be on page 1. I have to get ready to go to a concert - back later.
Aug 16, 2019 18:54:42   #
NanaCaren (a regular here)
 
You have out done yourself with the recipes. Definitely saved most of these and passed them on to family.
Thank you summery ladies.
Aug 16, 2019 18:56:18   #
NanaCaren (a regular here)
 
thewren wrote:
i was watching utube videos - you know how you can go from one to the other and totally lose track of time. i definitely lost track of time. thanks for all the 'worries'. --- sam


WY too easy to loose track of time watching Utube videos. Glad you are okay.
Aug 16, 2019 18:59:23   #
NanaCaren (a regular here)
 
Sorlenna wrote:
I get caught up in YouTube, too, Sam, but we're here now so no more worry!

Bub got the monitor packaged up to send back. Now we wait. The doc did mention the possibility of a pacemaker, but we won't know for a bit.

I'm determined to finish this shawl today! I'm up to the stockinette part and the rows get shorter, so I have hope. Heh.

Another hot day but that's okay with me. I'm going to work in the garden tomorrow but Sunday is supposed to be *really* hot so I'm not sure what I'll be doing. I saw a video on making salsa verde with green tomatoes and may try it..I won't eat it, but if he likes it, that's an option for canning. The tomatoes are ripening too slowly to make a big batch of regular and the peppers are coming along. We'll see if they manage to be ready at the same time.
I get caught up in YouTube, too, Sam, but we're he... (show quote)


Waiting for results is never fun.
I would freeze my tomatoes and peppers until I had enough for a full batch of salsa or sauce.
 
Aug 16, 2019 19:00:55   #
sassafras123 (a regular here)
 
Sam, thank you for starting our week.
Margaret and Kate, bless you both for summaries.
Just now, I posted on last week’s KTP that I am blessed. Consumer Cellular allowing me to return new cell and helped me set up old one and I have all my info!!!!
Aug 16, 2019 19:05:15   #
MindyT (a regular here)
 
Thank you Sam and Ladies. No worries.....I don't consider this late as it is 3 p.m. California time!! Now, off the peruse the reciepes. Bone scan and mamogram went fast, results by end of next week. Feel confident. And, if it is positive in some way, then it will encourage me for sure to keep taking Fosomex as you said. Only 98 today LOL. Must be cooling on the way. Hopefully,, SF fog comes in tonight which cools everything down even though we wouldn't get any fog up here. Supposed to be 10 degrees cooler tomorrow. Yay. Everything looks kind of pooped out in the garden.
Aug 16, 2019 19:28:59   #
Pearls Girls (a regular here)
 
Had a lazy Day today. . . With everything done on my schedule I sewed quilt blocks. I have a free time with less scheduled. I am in process of making "water pie" I'm thinking of serving it with fruit on top. . . any better ideas???
Aug 16, 2019 19:36:57   #
Fan (a regular here)
 
Pearls Girls wrote:
Had a lazy Day today. . . With everything done on my schedule I sewed quilt blocks. I have a free time with less scheduled. I am in process of making "water pie" I'm thinking of serving it with fruit on top. . . any better ideas???


Your plan sounds good. It seems to be quite a gooey dessert pie so some fruit, or berries, would be nice with it I think.
Or some pecans scattered over top, and maybe whipped cream.
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