Not so Soup and not so Sunday: Lasagna on Monday

Only my third Sunday into Soup Sunday and I have already failed. No soup and dunkable companion this week, this week is Lasagna Monday (notice my post title rhymes- I’m just that cool). 

But really- what’s a girl to do when she is craving some cheezy delicious saucy pasta goodness- well make lasagna of course.

I promise the soup will come back next week- but for this week- onto lasagna!


1 lb italian spice sausage meat (out of casings) – alternatively you can use ground beef
1 medium onion (chopped)
3 cloves of garlic (minced)
1/2 of a bell pepper
2 cans of tomato sauce (I use Hunt’s Thick&Rich)
Fresh Basil – just to be fancy

1 very large portabello mushroom -or 2 smaller ones-  thinly sliced

1 pkg of lasagna noodles

4 cups of shredded cheddar cheese
1 container of 2% cottage cheese (500g)
1/2 cup of crumbled feta cheese

To make the sauce fry the sausage in the bottom of a pot, breaking it up into small pieces.

When the sausage starts to brown, add the onion, garlic and peppers, fry with the sausage until the onions are translucent and the sausage is cooked.

Add the cans of sauce and simmer together for 10 minutes. Then throw on some of your fancy fresh basil.

Meanwhile, boil some water in a large pot and cook the lasagna noodles until just before al dente- still slightly firm.

Now on to the layers- first in the bottom of a casserole dish (I used a 9X13) put down about 3/4 cup of sauce

then a layer of noodles, then a layer of cheese (that I will guestimate at 1 cup of cheese and 1/4 of your container of cottage cheese)

then a layer of noodles, then a layer of sauce topped with a thin layer of the sliced mushrooms

Then you continue on in this ‘noodles-cheese-noodles-sauce&mushrooms’ pattern until your dish is about to overflow- ending your layers with noodles topped with a small amount of sauce and a lot of cheese along with the feta cheese just to give a little something extra. 

I have estimated this out to have 3 cheese layers in the lasagna and then the rest of the cheese on top plus the feta, but if you like more layers you can add more cheese or sauce. I can honestly say that I don’t measure anything for this recipe and these are my best educated guesses and it never turns out exactly the same every time, but it is always delicious.

This is also the time that it is completely appropriate to break out the wine- if you haven’t already.

Then into the oven at 375 for 45 minutes 

obligatory shot of my mom’s fancy new oven (since I was fortunate enough to make this when I went home for the weekend) ohhh ahhh

And yet again more wine- the most essential part of cooking-

Then serve this up with a side salad – just to add the green to your plate – and voila! 

Some seriously delicious dinner right there!

I hope you all have an equally delicious Monday!

xo erin

Silk Top

I must apologize, I have been very late with this post, and I finished this project a little while ago. In fact you have already seen two sneak peaks of this project in my past posts!

(from my sewing room tour) 
(from my Boretski Gallery post)

So I am finally making a post about it! My new silk top! – This top is another Burda World of Fashion (BWOF) project. I went with a slightly more recent edition than my previous BWOF project Bringing Back 2004, opting for the August 2009 issue.

I LOVE LOVE LOVE this Parisian inspired section of the magazine and I have already made this beautiful dress a couple years ago with great results!

I wanted to make a top because I feel that tops are a little more wearable than dresses for day to day and I would get more use out of it- so I picked this top- I was a little dubious about the ruffle front, as I am not much of a ruffle person, but I figured I would give it a shot.

I opted for this silk -nice and drapey but also completely opaque with a little body to it. After cutting the pattern out and pinning the pieces on Stella (my dressform) I realized that the ruffles were NOT doing it for me.

After gagging a couple of times at this ruffle I got to some brainstorming- because the top too basic without the ruffle it needed something else-  While searching pinterest for trendy, chic, loose-fitting, silky tops (woah there adjectives!), I decided that a band of colour on the bottom and a front pocket would do the trick! So I pulled out some of my other nice silky fabrics to pick a complimentary one-

I wanted a bright pop of colour so I opted for the top left- which is actually almost a violet in real life.  It was a pretty simple adjustment from the original design- just ditch the ruffle, sew a band to the bottom of shirt pieces, and make a little pocket for the front. 
 The Front
 The Back
I decided to sew the front pocket on by hand, just to be fancy and make sure that it stayed flat because silky fabrics can be tricky. I also liked the effect of having no stitching line with a really clean edge.
I really like how it turned out, it has a nice drape and I think that the pop of colour suits it well!
And (this is for you mom!) I serged ALL the inside seams, oooh la la, look at those beautifully finished inside seams! 

I’ve been getting quite a bit of wear out of this top- I have already worn it out twice since I made it, which is saying a lot because I rarely leave the cocoon that is my apartment, especially since it has been so cold lately.

This is another shot of me at Boretski when I was wearing the top- holding up a necklace I debated buying, while realizing that I am already drowning in so much of my own jewelry – so much swag, I just can’t resist!
Anyways -hope everyone’s sewing projects are going well. I  know that I have a huge line-up for Christmas right now, seeing as I never really think to do any projects before the Christmas rush- I really have to be in the Christmas spirit anyways! 
Back to the sewing cave! 
xo erin

Soup Sundays: Vegetable Beef with Cheddar Biscuits

This Soup Sunday is a classic soup, one of the heartiest, tastiest and warming soups of all- Vegetable Beef-, with one of the tastiest dunkable companions- the cheddar biscuit.

This soup should almost be named the ‘anything and everything’ soup because you can put literally anything and everything in it. Take the ingredient list below as more of general guidelines for vegetables to add to your soup- because you can really add anything that you want!

Vegetable Beef Soup

1 1/2 lbs of stewing beef, cubed
1 medium onion, chopped
1/2 cup chopped mushrooms
1 tsp dried basil
1 tsp dried oregano
1 tbsp paprika

2 cups chopped carrots/turnip/potatoes/other root vegetable

2 1/2 cups (or more) of beef stock
1/2 can of tomato sauce
1/2 cup cooked barley
1/2 can of black beans
1/2 cup of chopped brussels sprouts
1/2 cup corn

Sear beef in the bottom of a soup pot. when the outside has browned, add onions and mushrooms, cook until the onions are translucent. Add basil, oregano and paprika coating the meat, onions and mushrooms, fry for 1-2 minutes. 

Meanwhile cook root vegetables in a bit of water in the microwave (to reduce the amount of time it takes to cook in the soup).

Add beef stock, tomato sauce, and root vegetables with water to the meat. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Add barley, beans, brussels sprouts and corn, then continue to simmer until the meat is tender and the brussels sprouts are cooked. Add salt and pepper to taste- then serve your tasty soup!

Don’t forget to make these dunkable companions to go with it! These are my absolute favourite thing to go with soup- so tender and flaky!

Cheddar Biscuits

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed 
3/4 cup cubed cheddar cheese
1 cup buttermilk

Mix flour, baking powder and salt together. Cut in the butter, mixing with a pastry blender until it is in little pieces, making a crumb-like texture. Add the pieces of cheese, coating them with the flour mixture, then add the milk and mix until it is just comes together. Spoon onto a baking tray lined with parchment paper. Bake at 400°F for 20 – 25 minutes, until lightly brown. makes 12 small biscuits or 6 large biscuits. Serve warm with butter.. mmmmmm.

It has been so nice having soup every Sunday this fall :), and enjoying the leftovers for lunch through the week. Snuggling onto the couch with a mug of soup and a cheese biscuit, watching TV. I have been loving the new season of Downton Abbey- all the accessories they wear- it makes me want to make some beautiful hair pieces. I’ve also been loving a BBC show called The Paradise- the period costumes, the accents – it give me the warm fuzzies.

My other great TV fashion inspiration source (very different from the previous two shows) is Revenge. The ladies (and men) on that show wear the most amazing things,- the nautical themes *swoon*- my fashion fav is Charlotte- she is always just so polished but edgy and fresh- just love it! – And I will definitely be finding some inspiration for future sewing projects from this latest season! Also who can not LOVE Nolan – and pretty much everything he wears and does? 

Anyways, enough of my TV fashion idiols, back to the kitchen- when will we finally invent dishes that wash themselves?

xo erin

Friendship Cake

Around this time every year, if I am attentive enough, I will remember to start the best 30 day process -the process of friendship cake.

Friendship cake is one of my grandma’s recipes. It takes 30 days to make, and it is usually started in late November so that it can be ready for Christmas. Friendship cake starts, as all good cakes start, with alcohol, which is either in the form of brandy (if you are starting the friendship cake) or in the form of starter – given to you by someone who just finished making their own friendship cake. 

This is where the ‘friendship’ comes into friendship cake, because at the end of the process you are left with not only lovely cake, but also the ‘starter’ for more friendship cakes that you can give away to your friends so that they can start their own friendship cake- spreading the love of cake.

Making this cake involves 30 days where you ferment fruit with sugar and alcohol on your counter. At the 30 day mark you drain the liquid (giving it away to your closest friends) and add fruit to cake batter, making delicious, boozy, fruit filled cakes, ready to be enjoyed and shared on Christmas.

The best part of friendship cake is that it is the ultimate Christmas present.  
-To make 6 lovely and thoughtful presents – I make my cakes into 6 loafs, wrap them beautifully, and put the 1 1/2 cups of starter into a jar with a nice handwritten recipe card with the instructions for friendship cake. Not only are you giving delicious cake, but you are giving them the chance to be part of a chain of ongoing friendship cakes. And they will also know that you spent 30 days on their present! But let’s be honest, only 5 friends will get this for Christmas because I have to save at least one loaf for myself!

Friendship Cake

1 1/2 cups of ‘starter’ or Apricot Brandy (or if you aren’t particular like me, any fruit brandy in your possession)
6 1/2 cups of sugar
1- 28oz can of sliced peaches in syrup (not drained)
1- 19oz can of chunk pineapple (not drained)
1- 28oz can of fruit cocktail in syrup (not drained)
1- 375ml jar of maraschino cherries (drained and halved)

For each cake: (batch makes 3 cakes/ 6 loafs)

1 yellow cake mix
1/3 cup vegetable oil
4 eggs
1 small pkg vanilla instant pudding
1 c chopped walnuts

Day 1 – Combine starter, 1 1/2 cups of sugar and peaches into a very large bowl. Cover and stir once everday.

Day 10 – Add 2 cups of sugar and pineapple with juices. Cover and stir once everyday.

Day 20 – Add 2 cups of sugar, fruit cocktail and cherries. Cover and stir once everyday.

Day 30 – Drain fruit, divide juice into 1 1/2 cup portions (of friendship cake starter) and give away to very lucky friends. Divide fruit into 3 portions (one for each cake). 

For each cake, mix all of the ingredients for the cake together mixing it at a medium speed until well combined, add the fruit and stir in until fully incorporated. I suggest doing each cake separately since it would be a very large amount to do all 3 at once, but you can definitely do all 3 at once if you have a bowl big enough. 

For each cake, grease either 1 bundt pan or 2 loaf pans. Bake at 350 °F for 65 minutes (if using a bundt pan) or 50 minutes (for two loaves).

Today is the day that I start my friendship cake!

First step – the brandy. So this is either starter that you were given, or the recipe says apricot brandy, but I didn’t have apricot brandy, I had “Old Plum Brandy” which has been sitting on my bar cart for a little too long and I figured that it wouldn’t be too different- so 1 1/2 cups of that!

Next sugar, 2 1/2 cups of that…

And finally peaches in their syrup… yum

Now to be mixed in a very large bowl! 

And I will let this sit, covered on my kitchen table, stirring once everyday, until the next step on day 10!  Always dreaming of the cakes that are to come 🙂 !
– And now back to the sewing cave, to think up more Christmas sewing ideas!

Bringing back 2004

Finally a fashion sewing post!- and I think this is definitely one of the more interesting and cool things I’ve made.

I was looking through all my patterns, trying to decide what I should make, and I came across one of my older Burda World of Fashion magazines (one of my favourite sources of patterns). 

This edition of BWOF is from 2004, and I can honestly say that I was surprised by how many of the patterns were really cool and wearable. I was 13 in 2004, and I don’t know how many people can look back at their 13 year old self, or fashions of that time without at least cringing a little. But to my surprise, flipping through I did see lots of potential, and this one in particular caught my eye.

And I knew just the fabric to use- some bright orange stretch knit that I found when I was at Fabricland buying the stretch knit for the Sailor Moon costumes.

I picked this pattern mostly because it was so unusual, and I really wanted to challenge myself. The pattern is one of the strangest I’ve ever seen, the front/back piece is like a semi-circle that you cut a big slit into, and the sleeves come to a corner where they attach at the back. There are also so many elements to it- it is a cropped, long sleeve, v-neck, back draped top with a waistband that crosses over in the back.

As Burda instruction are misleading at best, I really just had to keep pinning all these pieces together and figure it out through trial and error. But it did come together.

Does anyone else find that when they work with stretch jersey late into the night, all those scrap pieces around you suddenly become all your accessories? Like that strip lying there looks like it would make the best head band to get that hair out of my face, and wow that piece could totally be braided into a bracelet, until suddenly you look like this at 2AM… just me? okay…

I didn’t use my serger on this (sorry mom), instead I just used a zigzag stitch. It was fairly simple overall, and once I figured out how it all went together it was just a matter of stitching it together. Although the facing for the neck was a little tricky to pin and make sure that it stayed straight. I should have probably basted it to make sure it would lie right, but I was too lazy. I also did some top stitching on the sleeves seams just to emphasize them and make them lie flat.

The Front
The Back
Back close up

I love the final outcome, and I think it looks so cool. I don’t personally feel that I can pull of crop tops on their own, so I wear it with a tank underneath, but I still love wearing it!

Some pics with my dog Finnigan 🙂

– thinking about re-making this in purple, maybe a little less dramatic than the orange… off to the sewing cave!

xo erin

1 63 64 65 66 67