Green Stockings Craft & Design

October 4, 2012

This is Green Stockings!

Filed under: Books, Crafting, Events, Food, Kids, Montreal, Nerdliness, Podcast — GreenStockings Craft & Creative Events @ 7:20 PM

Welcome!

You’ve stumbled across the corner of the internet taken up by the crafting empire, GreenStockings, ruling overlords of a small ground floor apartment in Montreal, QC.

GreenStockings is a small time crafting outfit immensely concerned with knitting, but also with sex-positive feminism, life with a toddler, sewing & other crafting, the city of Montreal, and Unitarian Universalism. GreenStockings is a one-woman operation with immense support from a spouse affectionately known as the HusBear. GreenStockings may not be much of a money-making outfit, but it’s definitely a fun-making, clothes-making, décor-making, mess-making (just ask Bear), laundry-doing, rarely-cooking, but frequently nap-taking crafting adventure!

Please feel join us by following the blog, following us on Instagram (@green_stockings), Facebook (Green Stockings Crafts & Creative Events). We also have a Ravelry group (GreenStockings Creative), and feel free to friend me (GreenStockings) on Ravelry.

You can reach us by email at greenstockings@gmail.com

September 10, 2016

The “Mummy, *sigh* I love cheese” Chicken and Veg Au Gratin

Filed under: Food — Tags: , , , , , , , , — GreenStockings Craft & Creative Events @ 9:32 PM

Imagine, if you will, a dinner that a toddler with a preference for white food (and her parent with a similar preference) will enthusiastically eat, that’s low carb, and amazingly delicious.  You may have stumbled across this delectable dish.  Soon to become your favourite high-fat-low-carb meal, the kind you’re still thinking about days from now, this bake is perfect fall food.

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Feeds: 4 adults
Impressive rating: very high
Time intensive: very
Note: read through all instructions before beginning!

Ingredients

4 boneless chicken breasts (skinless if you prefer, but really, it’s really better skin-on)
2tbsp dijon mustard
2tsp garlic powder
Salt & pepper

1 large rutabaga,  peeled and sliced 1/4″ to 1/2″ thick
1 bulb fennel, top shoots cut off, sliced into thin wedges
1/3 cup olive oil
1tbsp cider vinegar
1tbsp roasted garlic goat cheese
Salt & pepper

3 leek stalks (white parts only), sliced into rings and washed
2 jalapeño peppers, seeded and diced
2tbsps butter

300g each mozzarella cheese and brick cheese, grated
2 tbsps roasted garlic goat cheese
2 tbsps blue cheese
1/2 cup 40% organic cream

Fennel and Rutabaga:

Set oven to 375F
Lay out rutabaga and fennel on baking sheets.
Mix oil, vinegar,  goat cheese, salt and pepper,  and brush onto vegetables.
Roast for 25 mins, turn veggies and cook for additional 10 minute increments until lightly browned.
Take out of oven and set aside

Chicken:

Marinate the chicken in mustard and garlic powder, then grill on the BBQ.  Once cooked, slice and set aside

Leeks:

Sauté jalapeños in butter in a large cast iron skillet which can be put in the oven.  Once they begin to soften, add leeks.  Cook on medium-low heat until soft.

Au Gratin:
Set oven to 375F
Grate mozzarella and brick cheese and set aside
Mix cream, blue cheese, and goat cheese in a small bowl and set aside.

Mix roasted vegetables and chicken pieces together and divide into two batches.
Combine first batch with leeks and jalapeños in the bottom of the frying pan, lay half of grated cheese on top.

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Spoon out the second half of the chicken and vegetable mixture on top of the cheese
Lay the second half of the cheese on top.
Pour the cream and cheese mixture on top of the bake.

Bake for 25 minutes or until golden brown.  Let stand 5 to 10 minutes before serving.
Fight over who gets to take the leftovers for lunch.
Easy vegetarian adaptation: omit chicken

August 15, 2016

Just Trust Me Spicy Peanut Sauce Coleslaw

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 11:16 AM

Oh, summer dinners.

If you’re like me, making dinner is an enormous chore. Not because I don’t like to cook, but maybe because I like to cook too much. And budget, time, dietary restrictions (and needing to make something that will get some calories and nutrients into a toddler) often mean that I can’t get super creative with our meals.  And then add a layer of it’s-too-hot-to-move-let-alone-cook, and you have me wandering around the grocery store at 7:30pm mostly just because it’s air conditioned, trying to figure out what to make.

Well, cabbage was on sale, and what says summer dinner better than coleslaw?

The salad ingredients for coleslaw are carved in stone as far as I’m concerned.  I grew up eating Canadian Living recipes from the 80s, so sometimes my food stringencies are a littld weird.  But like the title says, just trust me.

Coleslaw Salad
1/2 of one green cabbage, finely chopped
1 small yellow onion (or 1/2 of one red, Spanish, or Vidalia onion)
1 red apple, cored and diced (leave the skin ON)
1/2 cup raisins
Lemon juice

Mix cabbage, onion, apple, and raisins in a large bowl and give it a good squirt of lemon to keep the apples from browning

Spicy Peanut Sauce
4Tbsp creamy natural peanut butter
2Tbsp spreadable plain goat cheese
2Tbsp olive oil
2Tbsp red wine vinegar
1Tbsp apple cider vinegar
11/2Tbsp Piri Piri sauce (Portuguese hot sauce – this is a very vinegary hot sauce, so if you substitute anothed hot sauce (eg sriracha), you may want to add more vinegar)
1/4tsp sesame oil
Salt and pepper

Mix all sauce ingredients in a bowl or measuring cup; mix very well to make sure that the peanut butter and goat cheese are thoroughly combined.  Adjust flavours as you see fit; all of the measurements are approximations on my part, when I make this sauce it’s a lot more dollops and pinches than tablespoons and quarter teaspoons.

Add sauce to the coleslaw salad slowly so that it doesn’t get too saucy, as this sauce is quite thick – if you have sauce left over, it makes a great dipping sauce for chicken!

Happy summer everyone!

June 27, 2016

I Win Salad or The Southside BBQ Salad Recipe

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 9:22 PM

So, my spouse has known forever that I am a salad genius. Most of my salads start with the everyday quest for a dinner for that evening, and most of the time, they end as good meals that we enjoy.

But sometimes they’re spectacular.  And that’s when I know I have to share a recipe with you all. 

Part of the perfect salad is the balace of tastes and textures.  Crisp, firm, crunchy, bursting with salty and spicy and zingy and the perfect touch of sweet, this one just nails it. 

A tribute to my mother’s recipe the Eastside Chicken Salad which inspired some of the ingredients, may I present, the Southside BBQ Salad.

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A dinner-sized salad for 4 people

Meatballs

2lbs medium ground beef
1 egg
1 large handful mixed greens, finely chopped
2 small sweet potatoes, cooked* and mashed with 2 tbsps butter
1 medium onion, minced
2 tsps curry powder
1/2 tsp allspice
a very generous sprinkle of salt and pepper

Mash all ingredients with a fork in a large bowl, hand roll into golf ball sized meatballs, lightly coat with coconut oil and place on a plate or tray, and refrigerate (if possible) up to 4 hours for meatballs which hold together well on the BBQ.

BBQ meatballs on a BBQing tray, and cook until firm throughout.

Meatball Sauce
3/4 cup buffalo sauce**

Pour warmed sauce over cooked meatballs, and stir gently with a spatula to coat.  Place on top of prepared salad plates.

Salad for 4

1 box mixed greens, (2 handfuls per plates)
2 tomates, cut into thin wedges
1/2 a Spanish onion, halved and very thinly sliced
1/2 head cauliflower, cut into small-medium florets and steamed until soft but firm
2 cups red grapes, halved
1/2lb Spanish peanuts

Prepare salad plates by laying out ingredients in the order listed above.  Serve with warm meatballs on top.  Perfect!

*we cook out sweet potatoes in the microwave: pierce with a fork and cook on high for 5 minutes and then turn. Cook in additional 2 minute intervals until the sweet potatoes are soft all the way through.  Slice open and scoop out the flesh and then mash with a fork.

**you can use commercial buffalo sauce, or make your own with a recipe like this one: http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

January 17, 2015

Welcome 2015!

Filed under: Uncategorized — GreenStockings Craft & Creative Events @ 11:58 AM

Bye bye 2014, don’t let the door hit you on the way out.

2014 was a rough year for our family. We end it with two unemployed grownups in the house, and no definite prospects for regular employment. Into this void has stepped the possibility of real self employment, if I can just reach out and grab for it.

In the meantime, though it is a relief that it finally arrived, the bank has put a hold on the cheque which ought to have paid our January rent two weeks ago. All the positive thinking and good intentions in the world can’t do everything.

Self-employment is hard enough for A types, it seems impossible for someone who struggles with mental illness. So watch this space for… all the fun stuff I have planned but never seem to make happen, or dead air because our internet got cut off. ONLY TIME WILL TELL.

December 26, 2014

Natural dye tutorial: blue yarn from black beans!

Filed under: Uncategorized — GreenStockings Craft & Creative Events @ 11:51 AM

I have decided that I am crazy and that one of my 2015 projects along with my #5in2015 sock project will be an elaborate lace shawl. I have a cone of white laceweight, and I would like for it to be blue! I am looking forward to using this tutorial.

knitbyahenshop

It’s been a long time since I’ve been able to post, but at least I have a really awesome fiber dye experiment to share! As you can see from above, we got several lovely shades of blue —a difficult color to achieve —in a process that took about 4 days from start to finish.

A little background: now that I have a spinning wheel(!) and some wool, I’ve been wanting to learn about natural dyeing. SInce blue is my favorite color, I gravitated toward information about natural blue dyes. Turns out there aren’t that many (indigo and woad are the main ones) and they sounded like a lot of work for a first time dying project. Then I came across web posts on black beans as a blue dye. My favorites were blog posts at waysofthewhorl and brambleberriesintherain, which then led me to the discovery that there is a

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November 13, 2014

First Tricots de Rue Pattern Released!

Filed under: Uncategorized — GreenStockings Craft & Creative Events @ 9:54 AM

Hi Friends! 

I am so excited that the first knitting pattern in my new collection Tricots de Rue (French for “Street Knits”) has been released and is available for sale on Ravelry.   The Mentana Seamless Pixie Hood has an ingenious construction which gives the adorable pixie shape without seaming, grafting, or pesky finishing. Sized from baby to adult in super bulky yarn, it’s a quick knit which makes a great gift.

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Mentana Seamless Pixie Hood on Ravelry

The pattern is still being test knit, so you can save 50% on the pattern using the coupon code TESTKNIT

October 16, 2014

Paleo Squash Sausage Bake

Filed under: Food — Tags: , , , , — GreenStockings Craft & Creative Events @ 8:28 PM

This is our new favourite dinner!  It is best enjoyed with steamed asparagus and Hollandaise sauce (which is amazing on the squash, too!)

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Serves 2 hungry adults
Prep time: 15 mins + 30 minutes
Cook time: 1 hour

Ingredients

1 butternut squash
6 spicy Italian sausages
1 cup Hollandaise sauce (we use the Joy of Cooking recipe)
1 bunch asparagus
1 tbsp melted butter

Preheat oven to 450F

Cut squash in half, removing the top half and concerving it to use in another meal
Cut the bottom half of the squash in half, scooping out the seeds and pulp

Remove the sausage meat from the casings and form into 2 balls
Press sausage meat into the cavities of the squash

Place the two squash halves cut ends together in a deep baking dish
Brush the top surface of the squash with melted butter
Bake uncovered for 1 hour

Halfway through the cooking time, remove from oven and turn the sausage balls over; pierce the squash several times with a fork; scoop any sausage liquid that has drained out back into the squash cavity.

Return the squash to the oven for the remaining 30 minutes

While the squash is finishing cooking, prepare the Hollandaise sauce and steam the asparagus.

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Serve and enjoy!

September 20, 2014

Episode 7: Return of the Missing Sock

Filed under: Crafting, Podcast — Tags: , , , , — GreenStockings Craft & Creative Events @ 8:53 PM

Hi Everyone!

Thanks for checking out the podcast this week!

I think I am finally happy with the recording/sound/video quality for the podcast! Yay!  If you are new to the podcast, I recommend you start with this episode!

Happy knitting!

 

 

Notes for projects mentioned:

 

FOs

Vinnland Fingerless Mitts by Becca Compton from The Anti-Craft on 3.25mm needles in Red Heart Ecoways Bamboo/Wool in Dill

 

WIPs

Ginny’s Cardigan by Marie Chiba from the Interweave Unofficial Harry Potter Knits in mystery wool-blend yarn on 3.0 and 3.5mm needles

Pinwheel Sweater from elann.com on 5mm needles in StahlScheWolle Haiti (100% cotton) in pale yellow

Trillian Shawl by Martina Behm on 4mm needles in Fleece Artist 2/6 Merino in the Stone colourway

Missing Vanilla Sock which returned, though its mate, needle (2.5mm circular), and spare yarn are now missing.  Yarn is Deborah Norville Serenity Sock in Teal Tease.

 

 

Be my friend on Ravelry! GreenStockings

Join the Ravelry Group! GreenStockings Creative

Follow me on Instagram! green_stockings

Facebook: GreenStockings Crafts & Creative Events

Buy stuff from me on Etsy! GreenStockings (no current listings)

Also check out my TOTALLY INACTIVE Twitter feed! @Green_Stockings

September 8, 2014

Primal Steak & Kidney Stew or Pie, with Extra Veggies

Filed under: Food — Tags: , , , , — GreenStockings Craft & Creative Events @ 5:31 PM

Ingredients:

1 beef kidney, chopped into small chunks, making sure to remove any white parts
1 large chunk o’ beef, (equal or up to twice the size of the beef liver) chopped into slightly larger chunks
4 cups chopped greens (spinach, kale, collards, beet greens, whichever you prefer)
4 medium potatoes, peeled and chopped
1 large onion, coarsely chopped
4 large or 6 small garlic cloves, minced or crushed
3 cups broth
Butter
1/4 cup potato starch
2 to 4 pinches each powdered spices of your choice (thyme, rosemary, chili powder, mustartd, salt, pepper, etc.)

Optional:

For a more traditional pie style, add a gluten free pie crust, like the one from this recipe. Note: if you are going to add a crust, make sure to prepare the filling enough ahead of time to allow for cooking time for the pie crust as well.  You will have a lighter, flakier pie crust if you allow the filling to cool completely and skim off any fat from the top before adding the crust – some traditional recipes recommend preparing the filling as much as 48 hours in advance.

Specific Tools:

Frying pan
Bakeable casserole dish
Ziploc bag
Mixing bowl, measuring cups, spatula

Method:

Preheat the oven to 325F

Sauté kidney chunks in butter until they are light brown, and empty them into a stariner and pour off any liquid.

Sauté onions in butter until they are soft and slightly browned.

Put the potato starch and the spices into the ziploc bag, and combine. Toss the beef chunks in the potato starch mixture. Adding a little more butter to the pan, sauté the beef chunks until they are browned on the outside.

Combine the kidney, beef, potatoes, greens, and onions in the casserole dish

Combine the broth and garlic, and pour into the casserole dish and stir. You can use a little of the broth to deglaze your frying pan if you would like.  Stir in any remaining potato starch and spice mixture.

Cook for 1 and 1/2 hours. Serve and enjoy.

If you are going to add a crust on top:

Allow the filling to cool, if desired,  skim off any fat which rises to the surface.

Preheat the oven to 350F

Prepare the dough according to the directions. I used half butter and half lard for the pastry.  This gluten free pastry recipe (same as above) has great tips, including the importance of chilling the ingredients.

Bake in the oven for 30 minutes (or the amount of time specified by your pastry recipe).

Nom!

September 5, 2014

Episode 6: The All Owl Podcast

Filed under: Crafting, Podcast — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 9:49 AM

Hi Everyone!

Thanks for checking out the podcast this week!

So in the continued adventures of making this podcast, this episode was recorded on my tablet. I’m happy with the video quality, but there is a low-level whine in the background of the whole episode. If that sort of thing bothers you (or if you use earbuds to listen) you might want to pass on this episode and join us for the next one. I have, however, figured out what caused it, so we should have none of that issue the next time!

Notes for projects mentioned:

 

Owl Puffs by Jenna Krupar (Retro Lemon) in Bernat Softie Chunky on 4.5mm needles

Trillian Shawl by Martina Behm in Fleece Artist 2/6 in Stone on 4.0mm needles

Ginny’s Cardigan by Marie Chiba in mystery yarn on 3.0 and 3.5mm needles

 

Books mentioned:

 

Knit to Flatter by Amy Herzog

Knit One, Kill Two by Maggie Sefton

 

Be my friend on Ravelry! GreenStockings

Join the Ravelry Group! GreenStockings Creative

Follow me on Instagram! green_stockings

Facebook: GreenStockings Crafts & Creative Events

Buy stuff from me on Etsy! GreenStockings (no current listings)

Also check out my TOTALLY INACTIVE Twitter feed! @Green_Stockings

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