new sewing machine

I mentioned in last week's tea cosy post that my Singer machine was ready for retirement.

It was a good machine, and I've been sewing on it for 22 years...

But the uneven stitches, jamming bobbin, and general lack of precision have become too frustrating to deal with, and my projects just haven't been up to par.

So, I'm now the proud owner of this Janome DC 2010 machine...

I was really resisting an electronic machine, but once I sewed on it, it was obvious that I just had to embrace it!

I managed to talk them into giving me $50 off and free lessons :)

There's another whimsical tea cosy in my Etsy Shop!

vegetarian "meatballs"

One average size beef meatball can have close to 100 calories and 7 grams of fat!

Based on an average sized meatball sandwich, that sets you back almost 400 calories and 28 grams of fat before you even think about bread, sauce, and cheese!

Even if I wasn't a vegetarian, I think I'd prefer this figure-friendly alternative based on the nutritional info alone...

2 cups TVP
1 3/4 cups boiling water
olive oil
1/2 cup flour
1 cup chopped onion
1/2 t chili powder
1/2 t garlic powder
1/2 t oregano
1 t salt
1 T tamari

Mix the TVP with boiling water and set aside for 10 minutes.

Saute onion in a bit of olive oil until it softens, then add the TVP and seasonings. Cook for a few minutes to let the flavors meld, then mix in 1/2 cup flour.

Let the TVP mixture cool slightly, then form into balls and place on a greased cookie sheet. Bake at 350 for about 20 minutes, until lightly browned.

I serve these in sub rolls or baguette with marinara, and a Caesar salad on the side. It's also very good with sauteed onions and peppers... and cheese.

To avoid HFCS, I often make my own marinara:

3 cloves garlic, pressed
2 T olive oil
2 28 oz cans crushed tomatoes, plus 2 1/2 cans water
1 can tomato paste
3 T oregano
salt

Heat the olive oil in a large saucepan, saute the garlic for a few minutes. Add the tomato paste and saute a few minutes more. Add the rest of the ingredients and stir to combine. Bring it to a boil, then reduce heat and simmer 2 1/2 - 3 hours. Easy peasy!

I've found the least expensive TVP is in the bulk bins at Whole Foods. It's around $2/lb. and is much less expensive and has a better texture than the Bob's Red Mill brand they sell at the traditional grocery store.

pumpkin bisque

I created this recipe as a Thanksgiving first course, and now it's something I enjoy throughout the autumn months. I find most pumpkin soups too savory for my taste, but this one is sweet and spicy...like pumpkin pie!

2 T butter
1 T chopped onion
3 carrots, chopped
1 celery stalk, chopped
6 cups vegetable stock
29 oz. pumpkin (I use canned)
1/2 cup brown sugar
3/4 t cinnamon
1/2 t ginger
dash nutmeg
pinch cloves
salt
1 cup half and half

Saute the onion, carrot, and celery in butter until tender. Add 3 cups vegetable stock and bring to a boil. Reduce heat and simmer 15 minutes. Blend the broth and vegetables in a blender or food processor (or use an immersion blender) until smooth. Return it to the pot and stir in everything but the milk. Bring to a boil, reduce heat, and simmer 10 minutes. Whisk the half and half, and heat through.

another tea cosy

Today, I made this cheerful cosy for my 8 cup Brown Betty teapot...

I knew this whimsical combination of dragonflies, swirls, and pink polka dots would make a lovely tea cosy!

Could it be any cuter?

I insulated this one with a double thickness of fleece. Tea is steeping as I type this :)

With this project, I will retire my old Singer sewing machine. It was a gift for my 12th birthday and I've really wanted to keep using it, but the quality of my projects is suffering, so I will buy a new machine :(

simple veggie sandwiches

I'm back from Denmark. For now. I brought my camera rig, but didn't get to take any photos because it rained for 14 days straight. Seriously. According to official stats, there were 3 hours of sunshine the entire time I was there.

I can't believe Thanksgiving is next week! It feels like everything is swirling around me and I'm just struggling to hang on so I don't get swept away by all of it. Must stay grounded. I was supposed to have next week off from work, but my Monday has already been claimed, so let's hope I can salvage the remaining 4 days.

There's not much magic happening in the kitchen these days. As I write this, I'm eating raisin bran and soymilk for dinner. But I did want to share this quick recipe, which is one I often turn to when I'm short on time.

This veggie sandwich was inspired by the grinders (or subs, depending on where you're from) that I used to order from pizza places before I discovered how easy it is to make them at home.

crusty bread
(I use rolls or baguette)
provolone
shredded lettuce
sliced onion
sliced tomato
sliced black olives
sliced green peppers
(or fire roasted red peppers)
red wine vinegar
olive oil
oregano
salt
freshly ground pepper

Slice the bread in half and sprinkle each half with the vinegar, then the oil. Sprinkle with oregano, salt and pepper. Place a slice of provolone on the bottom half and stack it with all of the veggies, except the lettuce. Put that half in a toaster oven or under the broiler until the cheese begins to melt, then top it with the lettuce and another slice of cheese. Put it, and the top half of the bread back in the oven and bake/broil until the cheese melts.

If I'm using a baguette, I don't cut it all the way through, I keep the top and bottom halves hinged and bake it all at once. It's fine, but with rolls, it's easy to get the top half too toasted. I sometimes add mushrooms, pickles, or whatever I have on hand, and I sometimes skip either the top or bottom cheese, but it's really extra delicious if you use both :)