Crochet Soaker Diapers

This is being copied from Fleisher Yarns "Triangle Soakers No. 3481 and Crocheted Soakers No. 3483" Fleisher's Baby Book, Hand Knits for Infants to 4yrs Vol.87 (1950):10, 51. Print.

Triangle Soakers No. 3481

Size: Small and Large Size

Note: Instructions are for smaller size, changes for larger size are in parentheses

Materials

-Fleisher's Petite Knitting Worsted, 1 skein; or Fleisher's Wonderized Casa-Laine Sport Yarn, 1 ball.

-Bucilla Plastic Knitting Needles, 1 pair Size 4

Gauge: 6sts=1"

Cast on 112 (120) sts. Work k1, p1 ribbing for 5 rows.

Beading - right side -*k1, yo, k2 tog., p1: repeat from * to end

Work 7 more rows of ribbing. Change to a garter st (k every row), work 10 (16) rows even.

Dec. row - k1, k2 tog., k to end. Repeat last row until 2 sts remain. k2 tog. Fasten off.

Finishing Off

Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges. Do not steam ribbing.

Sew ribbing and even rows of garter st tog. Fold soaker with point meeting end of seam. Sew first 3" each side of point to first 3" below seam matching ridges. With double strand of yarn, ch 30" for cord and run through beading.

Crocheted Soakers No. 3483

Medium size

Materials

-Fleisher's Wonderized Babyfair, 2 balls

-Bucilla Plastic crochet hook, Size 3

Gauage: 6sts=1"  13rows=3"

First Half

Ch38 for lower edge.  Work 1 hdc in 3rd st from hook and in each st to end; 36 sts.

Ch2, turn (ch2 does not count as 1 st), inc. 1st (2hdc in 1st) each side in each of the next 14 rows; 64hdc.

Work 4.5" even.

Dec. 1 st each side in next row. Work 1 row even. Dec. 1 st each side in next row.  Work 2 rows. Ch1 turn, 1sc in each st. Fasten off.

Second Half

Working from same side as row 1 of first half, work 36 hdc on free side of foundation ch. Finish 2nd half to correspond to first half.

Sew side seams. From right side, work a row of sc around leg openings, spacing sts to keep an even edge. Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges.

Cord

Make a ch about 32" long, work a slip st in 2nd st from hook and in each st to end. Fasten off. Draw cord through last hdc row on top of soakers

Slow Cooker Burrito Bowls

I found this on http://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-recipes-from-the-kitchn-207333

Slow Cooker Chicken Burrito Bowls

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours. 

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos

Peanutbutter Balls

PEANUT BUTTER BALLS

INGREDIENTS

• ½ cup peanut butter
• ½ cup oats
• ½ cup nonfat dry milk
• ¼ cup honey
• 1/2t salt
• Optional: 
• flax seeds
• chia seeds

INSTRUCTIONS

1. Combine all ingredients. (if the consistency isn't quite roll-able, add more peanut butter or more oats or dry milk powder to get the right texture.)
2. Roll into small balls, about golf ball size.
3. Store in an airtight container in the refrigerator.

Szechuan Noodles with Ground Beef

Adapted from http://www.food.com/recipe/szechuan-noodles-with-spicy-beef-sauce-48760 and the recipe incorporates homemade hoisin sauce found http://www.food.com/recipe/homemade-hoisin-sauce-312992


Ingredients
8oz cooked spaghetti
1lb ground beef
1 chopped onion
1T minced garlic
1.5t minced ginger
crushed red pepper to taste
broccoli, cabbage or some other vegetable
2T cornstarch
3/4c beef broth
1/3c soy sauce
2T peanut butter
1T honey or molasses
2t rice vinegar

• Brown hamburger with onions, garlic, ginger, and red pepper.
• Cook spaghetti.
• While hamburger is browning, combine cornstarch, beef broth, soy sauce, peanut butter, honey, and rice vinegar.  Stir till smooth.
• Pour beef broth mixture onto ground beef, bring to a boil for a minute, stirring constantly
• Toss with cooked pasta and sprinkle with green onions and sesame seeds.

Whole Wheat Sandwich Bread by HealthyGreenFamily

I found this at http://myhealthygreenfamily.com/blog/wordpress/100-whole-wheat-sandwich-bread-recipe-that-rises-like-white/

I rewrote it for 2 loaves and changed it a little with how I would be cooking it.

Makes 2 loaves (recipe halved to make two loaves)

Ingredients:

§  5 cups whole wheat flour

§  1 c oats

§  3/4 cups seeds (optional) (ie. hemp, chia, flax, sunflower, sesame etc)

§  2 tsp. yeast

§  1/4 c. liquid honey plus 1 tbsp.

§  3 tbsp. butter, melted, at room temperature (oil)

§  egg

§  1.5 tsp. salt

§  water (see below for amounts)

Directions:

1.   Soak for 30 minutes or up to 2 hours:

§  3 cups flour in 2 cups warm water (If you are using freshly ground flour cut back to 2.25 cups.)

§  Up to 3/4 cups seeds (optional)

§  Cover with damp tea towel

Flour/water mixture shouldn't be watery.  Water should just mix into flour without any excess.  Make sure there is no dry flour.  Add by the tbsp. if needed.

2.   Start sponge (half hour before starting):

§  in 3/4 c. warm water, gently mix 2 tsp. yeast and 1 tbsp. honey until just mixed. Set aside.  Do not over-mix.

Sponge should be visibly active: bubbles forming etc. before adding to recipe.

3.   Melt 6 tbsp. butter.  Cool to room temperature.

4.   After flour is soaked and sponge is bubbly add to soaked flour/seed mixture:

§  melted butter at room temperature (oil)

§  egg

§  sponge (should be bubbly with yeast obviously active)

§  1/2 cup liquid honey (not hot!)

§  2 tsp. salt (sprinkled in)

5.   Mix/ knead in 1cup oats and 1-2 cups flour to right consistency.  (Stir in until it is too hard to stir, then dump on lightly floured counter top and knead in.)  Dough should feel pliable and not dry. Sprinkle counter top with small amount of flour as needed to prevent from sticking to the counter.  Knead for 15 minutes.

6.   Place dough in large, greased bowl.  Cover with a damp tea towel.  Place in warm (not hot!) corner on counter top.  Allow to rise until double: up to 2 hours.  

7.   Remove from bowl, punch down and kneed for 2 minutes.  Divide into 2 even sizes.

8.   Kneed each individual loaf.  Roll with a rolling pin and then roll up dough.  Pinch to make a loaf shape.  Place in greased loaf pan.  Cover loaves with damp tea towel.

9.   Allow to rise until double: up to 2 hours.

10. Bake at 350F for 40 minutes or until loaves are lightly browned and smell amazing :).

11.  Remove from oven and cool 10 minutes on wire rack.  Remove from loaf pans and cool completely on wire rack.  Brush tops with butter if desired.  It makes the loaf tops nice and soft.

Notes:

§  Bread rising time depends on room temperature, air pressure, altitude etc.  I am located at sea level.

§  Yeast amounts in a bread recipe can vary based on altitude. Click here for an altitude adjustment chart.

§  You can add 3 whole eggs to the ingredients to make the loaf more moist/chewy.

§  Make sure your yeast expiry date hasn’t passed.  Yeast can be too old to work properly.

§  I now have TRIPLED this recipe with great success!  I can make 15 loaves at one go 

§  Click here for a video tutorial on how to knead bread.

Whole Wheat Sandwich Bread by Oregon Cottage

I found this on http://anoregoncottage.com/whole-wheat-sandwich-bread-101/and this is now my favorite bread recipe.  I like that it doesn't need gluten and it doesn't need a second rising.  It goes straight into pans to rise.

This recipe has gone through a re-write to fit how I now make this bread.

WHOLE WHEAT SANDWICH BREAD

PREP TIME 1 hour 30 m  
COOK TIME  30 m  
TOTAL TIME  2 hours

• Hand mix the following in mixing bowl and let sit for 15-20 minutes to sponge
• 2.5c warm water
• 1c oatmeal (I use old fashion not quick 1-minute oats)
• 2c whole wheat flour
• 1.5T yeast
• Add following to bowl and mix with dough hook. 
• 2.5c whole wheat flour
• 1/3c oil (or unsweetened applesauce)
• 2t salt
• 1/4c sunflower seeds
• 2T flax seeds
• 1T poppy seeds
• 1T chia seeds (optional)
• If dough is still sticky add a couple tablespoons of white flour at a time till dough starts to clean sides of the bowl and dough is correct consistence.  Could be 1/2c-1c of white flour.
• Preheat oven to 150.
• Turn dough out and divide in half.  Kneed and form into loaves and place into greased pans.
• If summer, let rise till dough is ~1" above pans.  Bake for 30min at 350F.
• If winter, preheat oven to 150F.  Turn oven OFF and let loves rise in warm oven for ~30min. Do not open oven door.  Turn oven to 350F and bake for 30min.

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Whole Wheat Sandwich Bread

found on http://beingfrugalbychoice.com/2013/07/whole-wheat-sandwich-bread.html but has been adapted to me.  This is my rewrite of it and how I currently make it.

2c warm water
2 short T of yeast
1/3c sugar/honey
1/3c olive oil
1/4c wheat gluten
1.5t salt
~2T poppy
~1/4c sunflower kernels
~1/4c flax seeds
1c oats
1c white flour
3c wheat flour + ~1/2c to get to the right consistency

1. If I have a empty honey bottle I put 2c of warm water. Swirl water around to dissolve honey then add 2 short T of yeast. Swirl then let proof.
• If there are no empty honey bottles then I proof my yeast in the mixing bowl and then dump all ingredients in on top when yeast is bubbly and foamy
2. While yeast is proofing. Add remaining ingredients to mixing bowl.
3. When yeast is foamy an bubbly add to mixer and stir.
4. If dough is too wet once mixed, add 1T of the last 1/2c of flour.  Continue to add 1T at a time till dough is pulling away from mixing bowl.
5. Turn out onto counter and hand kneed a few time and put in a oil bowl, cover, let raise for ~1hr.
6. Turn out onto counter, divide, knead each half and form into a loaf and put in a greased loaf pan, cover, let raise for ~1hr
7. Put bread in a preheated 350F oven and bake for ~30min or until loaves make a hollow sound when thumped.