Road trip to Kirkland, Bothell, Mukilteo

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We went and checked out the new area where my hubby be working in Kirkland on Lake Washington. We then went to a great restaurant in Bothell and then ended the day close to home at the lighthouse.

 

Chiccarones with spicy cheese sauce!

Yam Tacos & Chicken Tinga

Mushroom Quesadilla

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Restless Midnight Sewing

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Block 19 – 1880’s Sampler and first crazy block.

via PressSync

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PSA

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To all the college moms: Don’t watch a show about people on an island starving the night before your son is packing for the new semester. You end up packing him the whole pantry and then some.

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All aboard?

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1880’s Sampler, Block 18

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A log cabin block this time!

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1880’s Sampler, Block 17

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Chicken, Kohlrabi and Cashew Stir Fry

This recipe cooks in a snap, so make sure to prep all your ingredients before you start to stir fry. If you’ve never used kohlrabi, you’re in for a treat. It adds a nice crispness, just like water chestnuts.

Ingredients

3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 lb. boneless, skinless chicken thighs, Trimmed of fat and sliced ½-inch thick
½ teaspoon salt
2 medium kohlrabies, peeled, sliced ½-inch thick, slice again to look like short French fries
½ cup roasted, unsalted cashews
2 green onions, thinly sliced

Method
1. In a cup, mix together soy sauce, honey, and cornstarch. Set aside.
2. Heat a large non-stick frying pan over medium-high heat.
3. Add oil, garlic, ginger, chicken, and salt. Cook and stir until chicken is almost cooked, about 3 minutes.
4. Add kohlrabi and cashews; cook and stir until chicken is cooked, about 4 minutes.
5. Add soy sauce mixture. Cook and stir for 1 minute. Stir in green onions and serve.

Notes
Chicken, Kohlrabi and Cashew Stir Fry Tips:

Sugar can be substituted for honey.

Add red pepper flakes or hot sauce to add a kick.

I use chicken thighs because of their flavour and they don’t dry out like chicken breasts do as they cook. That said, if you prefer, you can substitute chicken breasts for thighs, just remember, they’ll cook quicker.

Serve with rice or noodles.

To save time, rather than finely chopping garlic and ginger, try finely grating them.
Source: Kary Osmond (4 servings)

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ROFL

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Shakshuka with Feta

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Shakshuka with Feta

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion
1 large red bell pepper
3 garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne
1 (28-ounce) can whole plum tomatoes
¾ teaspoon salt
¼ teaspoon black pepper
5 ounces feta cheese
6 large eggs
Chopped cilantro
Hot sauce

Method
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Prep
• Total Time: 50 Minutes

Source: New York Times (6 servings)

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1880’s Sampler – Block 15

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