Monday, December 13, 2010

Recipe Card Holder

I got this idea from Recycled Lovelies.  I put my own little twist on it, I guess.

My plan is to make one for each would-be section of a cookbook.

Of course, I started with desserts because they are what I cook the most.

What you'll need:

  • Index cards- whatever size you want, I used 4x6 blank cards, so I could print the recipes from the computer

  • Metal ring- you can find these at a craft store in different sizes, I think they're in the cross-stitch section

  • Laminate stickers or contact paper- again at the craft store, probably in the section with sticker-makers

  • Hole punch

  • Scissors or a paper cutter

  • Various stickers and pens to decorate

  1. Pick the recipes you want to use.

  2. Print the cards.  Either use the computer or write them out yourself.

  3. Place the card on the roll of laminate to measure the right size.

  4. Cut 2 pieces of laminate and place one on either side of the card.

  5. Punch a hole in the corner and place on the metal ring.  Repeat with all the cards.

  6. The front card: glue 2 of the index cards on top of one another.  Decorate to your liking then laminate like the other cards.  And punch a hole in the corner and add to the rest on the ring.

Happy Crafting!

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Sunday, December 12, 2010

Cheese Tortellini with Meat Sauce

Another recipe from my new kitchen.  Well, old kitchen now new again.

It's a long story.  The simple version is that I moved back in with my parents.  Into the same two-bedroom apartment I moved from to the house with my sister and her husband.

I do like cooking in this kitchen, though.

This is my simple dinner, which is not impressive at all but I liked it.

Marinara and pre-made tortellini.  Easy peasy!

Cook up the ground beef in a deep skillet.

Start some water to boil and add olive oil and salt to season the pasta and keep it from sticking together.

Add the whole jar of marinara sauce to the meat.  Make sure you drain any excess fat from the beef.

Boil the pasta while the sauce cooks.

Pour some sauce over the pasta and sprinkle a little cheese on top.

And scarf it down.

I did.

Cheese Tortellini with Meat Sauce

1 lb lean ground beef

1 jar of marinara sauce

1 bag of frozen tortellini, or just store-bought

mozzarella cheese

Brown the ground beef in a large, deep skillet then drain the excess fat.  Boil 3 cups of water.  Drizzle a little olive oil and sprinkle a little salt in the water.  Add the jar of marinara to the meat.  Once the water is boiling, add the pasta.  Boil the pasta as long as directed.  Drain the pasta.  Serve the pasta with sauce on top then sprinkle with some cheese.  And enjoy!

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Saturday, December 11, 2010

Rice Pudding

My mom and I were grocery shopping the other day and for some reason she said she wanted to make rice pudding.

This is something we eat quite a bit.

And no, no raisins.  I hate raisins.

My step-dad, however, likes raisins, but my mom and I are the majority so there are no raisins in my rice pudding.  I did leave them in the recipe, though.

(My photos are going to look different and not -so-good because I no longer have the camera that I was using.)


First, boil some water.

Boil the rice with a little salt and lemon zest.

Transfer the rice to a bowl.

Boil milk, cinnamon, sugar, and butter.

Cook the rice in the milk mixture till the rice is nice and saturated with the yummy-goodness.

Once the mix is pretty thick, pour into a bowl to help it cool down.

Alright, alright, some raisins.

Except, I ate this cup and had to pick the raisins out first :)

A word of caution when boiling the milk mixture:

Yeah, it boiled over and I made a big mess.

There was some in the burner and it smelled a little like burnt sugar.

Be careful.

Rice Pudding

2 cups water

1 cup long grain rice

1/4 teaspoon salt

2 tablespoon butter

1/2 teaspoon lemon zest

4 cups whole milk

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup golden or dark raisins

Bring water to a boil.  Stir in lemon zest, salt and long grain rice and return to boil.  Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rinse out pan.  Add 4 cups of milk, sugar, and cinnamon to the pan.  Bring to a low boil, stirring often so the milk doesn't burn.  Add the cooked rice and raisins to the hot milk.  Stir often, until the milk cooks down and the rice is creamy, about 20 minutes.  Place in a large bowl or serving dishes to cool.  Serve cold or at room temperature.

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