INSIDE MOM'S KITCHEN: 6/17/07

Saturday, June 23, 2007

A New Dress - Part 2

front and back sketches from Katy to inspire the stacks of fabric behind!

l-r: inset fabric, train outside fabric, fitted sleeve and bust inset (pearled linen/satin)

sewing station all set up...

primary dress fabric on left, trimmed with inset fabric from the center panel

This is definitely a photo-op! Things are progressing towards the Renaissance deadline!

more to come...

This Week's Recipe

ROASTED VEGETABLE RUB

4 -6 c. rustic chopped vegetable variety
(options include, not limited to, onion, carrots, celery, yellow squash, zuccini, red pepper, anaheim chili pepper, garlic cloves)
2 - 4 T olive oil
1/2 t. cumin
1/2 t. smoked paprika
1 t. salt

Place chopped veges on baking tray. Coat with olive oil, spices. Toss and bake in 425 oven for approximately 30 minutes until tender, but firm.

TOMATO CHILI BASE

1 28oz. can san marzano tomatoes
2 c. canned crushed tomatoes
2 T olive oil
2 t. salt
1 t. garlic powder
1 t. chipotle chili powder
1/4 c. chopped fresh parsley
1 15 oz. can rinsed black beans
1 15 oz. can dark red kidney beans

Smash tomatoes and mix in dutch oven with crushed tomatoes. Add oil, seasonings. Allow to reduce by a third on medium low heat approximately 30 minutes. Add parsley at end when vegetables and beans are included. If using meat, add cooked beef with vegetables. Options include left over chopped pot roast or browned ground beef (1 pound total).

Serve with seasoned rice or elbow macaroni, and top with desired ingredients.