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New Grocery Bag

on April 21, 2010 by Chanteuse Designs Market Bags, Sewing Leave a comment

Grocery Bag Pattern

Not often do I write, …..actually I don’t think I ever have, about literally constructing my designs. (Cart before the horse huh?) Any-who plastic bag use is Still rampant here (with no seen on the horizon for it ending soon), but found yet another “hopeful” solution. Unfortunately, that doesn’t mean any other state or country is winning the record for Plastic Bag Elimination. Wish there were a prize winning contest. That might get people changing.

Grocery Bag Pattern

I came across this Butterick pattern (#5338 at your local Joanne’s Fabric, but you can get it at any existing fabric store — they’re dropping like flies)- that sells them or online. It was kind of a pamper day as I rarely shop, and actually will do anything to get out of it. Unless of course it is fabric. But I digress. I thought this might be a nice addition to my market bag line and decided to finish a sample one last night. As you can see, I finished it. There is no great love relationship going on with this one, however if it made people change their habits I would be jumping up to the moon. Trying anyhow and would certainly put more into production.

So, I could either make these little ditty grocery bags which took me about …….oh let’s say …..two something hours to put together. I go very, very, very slow when I have not made an item before….not including cutting this one out. Then once I get the gist of it can totally go for speed. Though we still aren’t and never will be the road runner here, it’s the mitered corners in the binding that took me awhile. A few choice words later.

The folded Binding and I don’t have a very long relationship, so if you have used it regularly and can get the angle “Perfect” you should have no problem whipping this together in two hours, including cutting it out.

Patrcia, my favorite Test Marketer

The inside seams are french enclosed and I just sergered the bottom but you could have used the binding on it. I didn’t want the extra bulk or weight so I opted out. Less is more rule.

As you can see I wasn’t sure about the bag and didn’t bother matching up the pattern in the fabric, but it gave me the idea for the bag completed. I made this from some of my scraps. Hmmm, should this be a bag or should the scrap be put into the stuffing for my auctioned off dog beds?   You decide. Let me know what you think. If it changes the world, one bag at a time, then you know where my vote goes.

Au revoir!!

www.chanteusedesigns.com

Nutella Cake and Ice Cream

on April 20, 2010 by Chanteuse Designs Recipe Leave a comment

Nutella Cake and Ice Cream

My friend Joyce was passing through town and had time to stop in for a cup of tea. I wanted to fix her a sweet nosh on her way through. I had been wanting to try some recipes using Nutella and found this great bread recipe and thought it would be perfect.

And, for most of the baking and mixing I knew I picked the perfect nosh.   As she arrived, the bread was looking and smelling like heaven, however like the directions had suggested you will need to make sure that it is definitely “done”. Well should we just say, she arrived, we had so much to catch up on that I pulled it out of the oven, it was gorgeous and so….. forgot about it. That is until I went to take it out of the pan. And it pretty much fell apart. (It was quite funny………but we dived right in regardless. EVERYONE should have a friend like Joyce!!)

Needless to say it was wonderful, though you couldn’t exactly serve it as intended. So, after Joyce left and I was left with this wonderful huge plate of Nutella Bread crumbs, came up with a great idea.   I absolutely love my lazy man’s ice cream and cookies. Häagen Dazs Coffee Ice Cream is my all time favorite and when I have a sweet tooth and am way too tired to bake, this combined with Pepperidge Farms Geneva cookies is my 100% cure for anything.   With this in mind, I went and got a nice tub of my Coffee Ice Cream, slightly thawed it and added the chopped up Nutella Bread. It was awesome!!!

Honestly, the only thing it might have needed were those few bits of chopped pecans. Mission so Very accomplished.   Other than that, try to stay focused and make sure the Nutella bread is baked completely for slicing. Or use the next best back up, Nutella Cake and Ice Cream.

Nutella Bread

Coffee Ice Cream

Nutella Bread
adapted from Lauren Chattman’s Cake Keeper Cakes
makes one loaf

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees. Lightly grease and flour a 9×5 inch loaf pan, tapping out any excess flour. (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess. It ensures that your bread comes out perfectly.) In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one. Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

The pound cake can be kept in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen.

Bon Appetit! www.chanteusedesigns.com

Quinoa Stuffed Red Bell Peppers

on April 16, 2010 by Chanteuse Designs Recipe Leave a comment

Quinoa Stuffed Red Bell Peppers

My first attempt with this lovely grain was such a pleasant surprise. I was expecting more of an oatmeal consistency, but found it soft and smooth. This is one new item I am going to get very attached to.

I skipped one of the steps by complete accident but found that it worked probably just as good if not better than the directions. Will give it a second go with the original recipe directions soon. (As you can see I added the Quinoa directly into the dish versus boiling and putting in after.) Saved a step this way too.

I absolutely love red bell peppers, but you could also make this as a side dish and serve with some pita toasts or Naan bread. Pop in some smoked Paprika for some variation as well. Mmmm!

Quinoa Stuffed Bell Peppers

Quinoa Stuffing

Adapted from Vegetarian Time

2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 8-oz. pkg. mushrooms, stems removed and saved for another use and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 – 15 oz. cans diced tomatoes, drained, liquid reserved

Quinoa Stuffing

1 – 15 oz. can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Like I said, this was really a pleasant surprise. So much so that I have found many new items for summer salads and dishes that I will be sharing here soon.

Til then, eat well, sleep well and enjoy this gorgeous spring.

My apron of choice……my Napa Ruffle.

Bon Appetit.

www.chanteusedesigns.com

Farmers Markets 2010

on April 11, 2010 by Chanteuse Designs Market Bags Leave a comment

Farmers Markets here we come.

One of my favorite Market bags is my Midnight Garden. The fabric was one of the remnants that I scored (probably at Britex) and then I lined the inside with a dark nylon to cut down on the appearance of dirt and stains. Most importantly, the nylon eliminated plastic bags on the inside too!

While I have been to many farmers markets, I am still amazed that each one of the vendors booth has a huge supply of “plastic” bags for customers. Um-isn’t there more to just buying local, like an awareness of all of our habits? Environmental impact should be surgically attached.

Although Washington has not caught up with California on their plight to eliminate or ban plastic bags, I can’t get my head around the fact that most folks don’t really care, or don’t feel it necessary to purge this habit.

I continue to startle my cashiers and receive oddball looks when I mention a contest to generate some cute publicity for being a one of a kind market of no plastic. Hmmm, I realize that a lot of work goes into those markets, with often little or great financial benefits for their efforts, so one more criteria for sales becomes an irritant.

Wish me luck in this 2010 summer season to see if I can make a great impact in the Pacific Northwest and reduce plastic, carbon emissions and reluctant green bees! I encourage you to pass this suggestion on to your local markets. If you get a sour look, you can tell them it was my idea~;-)

Til then, enjoy the glorious spring in full bloom.

www.chanteusedesigns.com

Rich Pound Cake with Strawberries

on April 11, 2010 by Chanteuse Designs Recipe Leave a comment

Pound Cake with Strawberries

My dear friend Emily was visiting from California this weekend and I wanted to fix her a beautiful Sunday brunch for our visit. Not remembering what were her favorites or can live without foods, wanted to play it safe and come up with something somewhat healthy and somewhat decadent. So this RICH pound cake finished off a lovely brunch. Even with the hour change, time went far too quickly. The only downside, she had to catch a plane.

Here is the recipe below which I snagged from my favorite www.tastespotting.com site and some side notes. One thing for certain, if I owned a behemoth of a mixer, which I can still live without (mostly due to a big space grabber) would have been really super easy. The butter at room temperature during winter was a workout. Photos are of each of the eggs, one at a time, and don’t brag how silky this mixture became.

Ingredients

3 cups sugar

2 sticks butter, room temperature

7 eggs, room temperature

3 cups cake flour, measured then sifted three times

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 teaspoon almond extract

Generously spray a 10″ bundt pan with baking spray – ensure all the nooks -&- crannies are coated.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.  Add eggs 1 at a time, beating well after each addition.  Alternate adding in half of the flour, the cream, then the remaining flour. Mix well after each addition.

Add the extracts and combine thoroughly. Pour batter into the prepared pan the place pan into COLD oven and set the temperature to 350°F. Do NOT place the pan on a baking sheet as bundt pans require heat circulating thru the center core (a baking sheet will prevent this and your cake will not bake properly).

Bake for 60 to 75 minutes or until a long sharp knife inserted in the center comes out clean.  Remove from oven and cool in the pan for 5 minutes.  Invert and cool completely on a wire rack.

This really turned out nice. The only thing I would recommend is that you use a spray to grease the pan, and not just oil. (Just exactly as was recommended!!) It was tough to get out and would have been easier that way. Don’t miss the sifting step as well. You won’t regret it.   I dusted with confectioners sugar and served with delicious strawberries. A great ending to a visit that ended far too soon.

I wore an old Farmers Market favorite, my Sonoma Olive monogrammed apron!! Love helping small businesses get their logo’s out there.

Bon Appetit!

See more photos of this cake at: www.chanteusedesigns.com/kathleen’sblog

Kyle’s Carrot Cake

on April 10, 2010 by Chanteuse Designs Recipe Leave a comment

Carrot Cake

Our most handsome and talented Kyle was visiting from Atlanta this week and I wanted to make something different and special, but something that I knew would be a crowd pleaser too. When you’re six feet 3 inches tall at 18 and still growing (can you imagine……..can we just adopt him??;-)) you want something healthy but that will keep them coming back all year long!

This didn’t disappoint! It was perfect. I feel that a carrot cake without pineapple or pecans is not worth baking. So enjoy this recipe. It is really not a time-consuming cake as you can see you can throw it together quite quickly.
Of course I snagged this from www.tastespotting.com and Michelle’s at http://culinography.wordpress.com.

Carrot Cake with Cream Cheese Frosting
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 8oz can crushed pineapple, drained
1 cup chopped pecans, plus extra (whole and/or chopped) for garnish
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease and flour 2 8-9 inch round or one 9×13 inch pan.

In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan(s).

Bake in the preheated oven for 35 to 50 minutes (depending on pan size), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioners sugar
1 teaspoon vanilla extract

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake and garnish with extra pecans.

We had so much fun that we could hardly make room for this wonderful cake. It was a great breakfast item with hot coffee too! Moist and delicious. May Kyle visit more often and I will promise more goodies like this to come. Look out summertime, a new Spielberg is on the loose!

And I wore my favorite apron, my Napa Ruffle. So much fun, so little time!

Bon Appetit.

Reese’s Peanut Butter Cheesecake

on April 9, 2010 by Chanteuse Designs Recipe Leave a comment

Reese's Peanut Butter Cheesecake

For this Easter Banquet, I wanted to try something really unique for my guests. Something I learned a long time ago was make something you have tested first before making your loved ones suffer one of your wild imagination menus!! Well, I broke my number one rule feeling ever so confident that this recipe I found on www.tastespotting.com would be an absolute winner.
Life is funny…….it was quite the project as cheesecake is relatively an easy simple dessert recipe, right ? So, I had to up the ante and try this. My best friends husband is the King of cheesecake baking, so I wanted to make him something lavish since he spoils us all the time.

Peanut Butter-Fudge Cheesecake
Serves 12-16 (depending on how generous you are with portions)
For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor

5½ Tablespoons unsalted butter, melted Pinch of salt

For the Fudge:

8 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

1 teaspoon vanilla extract

20 miniature peanut butter cup candies, unwrapped and roughly chopped
For the Cheesecake:

24 ounces cream cheese, at room temperature

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon vanilla extract

4 eggs
For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.
2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.
3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.
4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.
6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.
Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes.

I highly recommend this being made before your event as this Definitely ages ever so gracefully. I would make again, but a day ahead. And I would also not have bittersweet chocolate as the peanut butter was not a normal sweet cheese cake but rather mild, and combined with the bitter sweet chocolate was a little on the bitter side. The Oreo cookie crust helped, but was not enough. This was sure worth the effort.
Mmmm Mmmm great!! What a lovely Easter we had!
Bon Appetit!
And don’t forget to wear your Poupon Apron, ever so cheery and perfect for an Easter gathering.

Lollipops

on April 1, 2010 by Chanteuse Designs Sewing Leave a comment

Lollipop Apron

I am often complimented on my Lollipop line of aprons. At my shows, I am always so tickled at the response I get to my little story about how they were created. So, here is the subtle story of how the Lollipops were created. Of which I honestly can take no credit!

Once upon a time a seamstress was patiently working away at trying to make everyone aware of and responsible for the amount of garbage that they created each and every day. As she began her market bag line to help ease everyone off of their addiction to plastic and paper towels; share her love of feeding friends and family organic and healthy food and her Luh- love of entertaining, she also started making some aprons. OK, my boyfriend asked me to make an apron for the Mill Valley film festival coming into town (next to my boutique), but I am still trying to save the planet so work with me on this one for now. ;-)

(Then there’s me constantly saying “oh my god, if you told me I would start a sewing business 10 years ago…..I would have said shoot me now!” )

But I digress. Let’s get back to Lollipops. When I started so innocently with the apron line, I made a cute little ruffle apron. When you cut out the ruffle for the ruffle apron you are left with a lovely large circle, which left me pondering what to do with it.

Is it a Huge Pot Holder?….(see photo)….no. A Bib for babies?…….no. Is it a hot pad for hot plates?…..NO! So, what I came up with using other parts of the scraps was the Lollipop apron. Mostly because it was to continue the theme of recycle and reuse. What evAhhhh you do, don’t put the scraps of fabric in the garbage can. Ever.;-(

Taking the big circle and building upon it, it evolved into a darling little ditty for my children’s line. But I couldn’t stop at just that.

My scraps also go into the dog beds I make for the shelters and/or donate to Auctions to raise money for those hundreds of selfless humans who take it upon themselves to foster and adopt homeless animals.

Nothing should ever go into the trash can. That is the story of how I designed my Lollipop Line. Thanks for asking!

Now I meant these cute little ditty’s to be for my children’s line. But I have to tell you that my 20 something year old gals are as cute as can be when they are in love, finding a way into that special man’s heart and buy these beauties. Say no more, say no more.  I ask for no details, just what they prepared for dinner and dessert.   The name lollipops? Well I had to come up with something cute and it works for me.

The kitchen is truly one of the most favorite rooms in the castle. Don’t you agree?

Warm and cozy for sure. Bon Appetit.

Lollipops in Production

Freedom

on March 29, 2010 by Chanteuse Designs Other News Leave a comment

I need to spread the word here and I have been talking about it but wanted to get you all the details. Pertaining to the upcoming event: For more info go to www.taxfree15th.com

HERE’S WHAT WE DO APRIL 15 – 18
(Prior to Patriots Day April 19)

1) NO WORK, NO SCHOOL
Our future depends on restoring our rights. Plan ahead, ask for time off, use vacation days or whatever it takes. Get school assignments for your children, who will able to learn about our Constitution through online programs. IF YOU FEEL YOU MUST GO TO WORK, THEN GO! PARTICIPATE IN THE OTHER STEPS. DO WHAT YOU CAN!! LEARN ABOUT THE ARTICLES OF FREEDOM & OUR CONSTITUTIONAL RIGHTS! – IT’S A MONEY GAME – THEY WANT OURS, TIME TO CHANGE THE RULES.
2) NO SHOPPING – DON’T BUY
DON’T BUY ANYTHING FROM LARGE CORPORATIONS, FAST FOOD PLACES, ONLINE STORES, ETC. Again, plan ahead for medications, gasoline, and food. If you have to shop then go to a Mom & Pop! IF EVERYONE KEEPS THEIR MONEY FOR 4 CONSECUTIVE DAYS, OFFSHORE BANKS WILL NOTICE
3) DON’T COMPLY
Put your savings in locally owned banks or hard assets, OR LEAVE ONLY WHAT YOU NEED TO COVER MONTHLY BILLS. WORK AT GETTING OFF THE GRID AND FORMING CO-OPS WITHIN COMMUNITIES. WE NEED EACH OTHER, AND IT WILL BE OUR NETWORKING ENGERY, AS ONE, WHICH WILL ENSURE SUCCESS!
4) ASK WHY? (THIS IS ESSENTIAL!)
WHY ARE WE ALLOWING OUR CONSTITUTION TO BE IGNORED?
WHY DO OUR CHILDREN HAVE TO SACRIFICE FOR BANKING SCAMS?
WHY ARE WE SUPPORTING POLICIES THAT DON’T SUPPORT US?
NOW PICK UP THE PHONE & CALL YOUR “REPRESENTATIVES”, CONGRESSMEN, ETC. LET THEM KNOW YOU’RE PARTICIPATING IN THIS STRIKE, AND ASK QUESTIONS YOU FEEL ARE IMPORTANT.  877-851-6437 & 866-220-0044 – Toll free numbers to the House Switchboard. Tell them with who you want to speak, or give them your zip code & they’ll connect you.   Check out the Constitutional “Articles of Freedom”  (http://www.articlesoffreedom.us)
WHAT DOES IT MEAN TO BE A “PATRIOT?”
a person who loves, supports, and defends his or her country and its interests with devotion.
a person who regards himself or herself as a defender, esp. of individual rights, against presumed interference by the federal government……..no longer presumed!
NATIONAL STRIKE & EDUCATION DAYS
The 15th day of EACH and EVERY month!
DON’T BUY!!! DON’T COMPLY!!! ASK WHY!!!

BECAUSE OUR CONSTITUTION IS IGNORED, OUR RIGHTS ARE VIOLATED, WE’RE TAXED WITHOUT REPRESENTATION AND AS LONG AS WE GO ABOUT OUR LIVES AS USUAL THEY WIN AND WE PAY!

WE THE PEOPLE SAY NO MORE!

So there you have it. Participate and make a difference.

March’s Essence Cedar

on March 29, 2010 by Chanteuse Designs Other News Leave a comment

Growing up back east we would have to “change out the seasonal wardrobe” and pack all those woolen sweaters, skirts and pants in our cedar closets at the end of winter. Hence, this was my first introduction to this hearty wood and oil. Cedar is an interesting oil. Soothing and comforting, cedarwood oil extracts are best known for their warm, woody and balsamic aromas.

Wikipedia states: “Cedar oil was used as the base for paints by the ancient Sumerians. They would grind cobalt compounds in a mortar and pestle to produce a blue pigment. They could obtain green from copper, yellow from lead antimoniate, black from charcoal, and white from gypsum.”

Today, cedar oil is often used for its aromatic properties, especially in aromatherapy.

It is also used as an insect repellent. Much safer than those toxic chemicals for mosquito spray. Be sure you pack for those camping trips and hiking trails. Cedar can give you a boost for the hike back if you have wandered farther than you anticipated. How many times have I done that ………

For all uses, carefully dilute with a carrier oil such as jojoba, grapeseed, olive, or almond oil prior to use. I have always been fond of using high grade olive oil but grapeseed another favorite of mine.

Following are some recipes for Cedar’s medical benefits, scalp treatment and hair loss. Hair loss is one of those transitions for men (occasionally women) that I don’t think they realize how some look incredibly handsome. But being a Peter Pan type myself, will do anything to help my loved ones stay young at heart and Hair! So if you are helping your husband, friends through this time try some remedies with out the medical costs or inconvenience!
Recipe for Scalp Treatment
2 drops Cedar
4 drops Lavender
1 drop Lemon
2 drops Rosemary
2 drops tea tree

Mix all oils together in 2 tablespoons of olive oil. Use the entire blend to massage into scalp thoroughly. Wrap head with a towel and relax for one hour. Shampoo (possibly twice due to the olive oil) and rinse. This has a two fold affect as the essential oils are a wonderful mood stabilizer. If you have had a stressful day, this is a great treatment. Like going to the salon and having your head massaged.

Recipe for Hair Loss
3 drops Cedar
2 drops Clary Sage
2 drops Lemon
3 drops Rosemary

Mix all oils together in 2 tablespoons of olive oil. You can use this blend in two ways: Massage blend onto hair and scalp; make sure you reach those slpit ends. Wrap your head with a towel and relax for one hour. Shampoo and rinse. Be sure to rinse well to remove the olive oil.

Add a few drops of this blend to a mild shampoo and use on a regular basis when you wash your hari.

Dynamic Spray
2 drops Orange
2 drops Cedar
2 drops Rosemary
2 drops Peppermint

Add to a cup of water and place in a spray bottle. Spritz your entire house and wait to feel energized!

Happy Spring, Happy Easter and revitalize with some Cedar.

Goodbye to March.

Banana Pancakes

on March 23, 2010 by Chanteuse Designs Recipe Leave a comment

Banana Pancakes

The best banana pancake recipe I have found in a long time. Granted, I haven’t been looking because I just really have a hard time switching from my all time favorite French Toast if I am going to switch from something “light” or eggy for breakfast. But I have been enlightened with this one.

This was so easy, and is perfect for that Sunday morning lazy day breakfast. It is so filling that afterwards you want to just relax and read a good book. It used to be the Sunday paper, but all that’s changed now. ;-)

You can make most of this the night before (like I did), then in the morning or after that wake me up run with the dogs, throw these together and serve with some fresh squeezed orange juice. Ah, spring has sprung for sure.

Double Banana Pancakes (I’ve lost the original source, but I believe it was from a book of pancakes) Makes 4-8 servings
2 cups all purpose flour

1/4 cup sugar

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 3/4 cups buttermilk

4 large eggs

1/4 cup butter, melted and cooled

1 1/2 cups mashed ripe bananas [originally 3/4 cup]

Cooking spray or vegetable oil for the pan
Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center.
In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened. (At this point, the batter can be covered and refrigerated for up to 12 hours, or used right away.)
Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Right before you make the pancakes, fold the mashed bananas into the batter. Drop about 1/4 cup of pancake batter into the hot pan, spreading them slightly into circles. Leave about 2″ between pancakes.
Cook until small bubbles appear and the edges are set, about 2 minutes, then flip using an offset spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. Serve at once with Triple Berry Maple Syrup.
Triple Berry Maple Syrup Makes 2 cups
4 cups mixed berries, fresh or frozen

Zest of one lemon

1 cup maple syrup

It was so good and filling I couldn’t eat but half of them. Yes, I was going for the photo op and normally would only have two, but hey – a picture is worth a thousand words. These were great and stacked beautifully.

Uh-oh, I wore my running gear and got out of cleaning duty!!

Kapeeesh!

Fried Chili Cabbage

on March 22, 2010 by Chanteuse Designs Recipe Leave a comment

Fried Chili Cabbage

I love Indian food and can’t wait to visit my favorite restaurant in Menlo Park soon. As much as I try to cook as though I am in one of those delicious restaurants, I am still missing the magic. If you cook vegetarian, it seems to come a bit closer but I figure with a little more time I will master their spices and fool myself thinking I am actually there. For now, enjoy this light and healthy meal. This recipe comes from off my cook book shelf; “Complete Indian Cooking” by Hamlyn and its a wonderful introduction to Indian cooking.

2 TB of olive oil
1 small onion
6 cloves garlic
1 t white cumin seeds
1 t turmeric
1 white cabbage, coarsely chopped
1 cup diced potatoes
1 cup shelled peas
1 cup sliced carrots
8 oz tomatoes, skinned and sliced
1 t green mango powder
1 fresh green chile, chopped
1 T grated ginger
1 t garam masala
1 T chopped cilantro
2 T melted butter

Heat the oil in a large saucepan and fry the onion and garlic with the cumin seeds for 5 minutes. Add the turmeric and shake the pan for a few seconds.

Add the cabbage, potatoes, peas, and carrots. Cook, stirring continuously, 5 minutes. Cover the pan and continue to cook gently over a low heat for a further 10 minutes.

Stir in tomatoes, mango powder, chile and ginger. Stir well and then replace the lid and continue cooking for 10 more minutes.

Sprinkle the garam masala and cilantro into the saucepan and stir well. Heat through over a low heat for about 5 minutes. Serve hot with the melted butter poured over top.

Serves 4-6
Prep time: 20 minutes
Cooking time: 35 minutes

If you have some hot Chai Tea,
all the better will this meal be!

I wore my Napa Apron, and we dined feeling ever so happy and healthy.

Bon Appetit.

Chicken Asparagus Soup

on March 21, 2010 by Chanteuse Designs Recipe Leave a comment

Steaming Hot Chicken Asparagus Soup

It was one of the nights, or rather beautiful days where I just couldn’t get warm and really missed making my soups. Since the dogs were not well this week I went out and bought them a chicken. Lazy me, I picked it up at Costco so I could get back to work and get Jessie back on his feet quickly (it worked wonderfully too). Jessie was back on his feet in no time, sorta like chicken soup for a dog.

I needed to continue my best efforts at being a born again vegetarian…….again. Being the recycle queen, the dogs got the chicken, but I had to make soup out of the bones ..well yes for me. And the great benefit was a super healthy, super easy and super clean and yummy soup. So, I wasn’t exactly cheating, but I totally was.

In a large pot I sauteed one onion and about 6 cloves of garlic in 3 tablespoons of olive oil. After which I then poured in 4 – 6 cups of pure filtered water and the chicken carcass, along with salt, pepper, and some white wine. Simmering covered for about an hour. Debone the chicken, or what’s left and remove from the soup. I then added 3 cups of asparagus, 2 cups of sliced carrots, and lastly some cilantro. Depending on how cooked you want your carrots and asparagus you can cook for only 10 minutes, or 30 minutes before serving. Serves 4 for dinner or 6 as an appetizer.

I served with my home made black sesame seed bread, toasted and some wine!! Sunday warm yourself up dinner. Plenty of room for dessert.  Simple, quick and my low carbon footprint strikes again. Nothing left on the bones, so there was very little to put in my trash bin.
If you are composting, most everything else can be placed there or in your worm bins. Nothing like the great smell of earthly mother nature.  Don’t you just loove being green??? If you haven’t seen the documentary “No Impact Man” I really recommend you seeing it. How a New Yorker did what he did was so admirable. Ya gotta love him. Reminded me of when I bought my Hybrid and kept getting flipped off in the HOV lane! Humans, can’t live with them, can’t live without them.

I wore my Poupon Apron, which is warm and happy. Mission accomplished.   Bon Appetit!

Vegetarian Udon Noodles Dish

on March 16, 2010 by Chanteuse Designs Recipe Leave a comment

Vegetarian Udon Noodles

While perusing my cabinets and finding more of those lovely and delicious udon noodles, found a favorite recipe of mine (yes on www.tastespotting.com) and threw this quick and easy dish together. I didn’t have the chili oil, but have some wonderful sesame oil with this exquisite chili powder we picked up at the Asian market in San Francisco. I used about 1/8 – 1/4 teaspoon and it was hardly spicy hot. So if you are looking for a little kick, go for half a teaspoon if you don’t have the original chili oil requirement.

Literally takes fifteen minutes to prepare. This would be great for a surprise last minute dinner guest.

Easy 15 min vegetarian meals

3 bundles udon noodles
1 large red bell pepper
1 cup frozen shelled edamame (I used frozen peas….worked great!)
2 cups chopped cabbage
3/4 pound shiitake mushrooms, (Used button mushies, worked great)
1/2 cup vegetable broth
2 tablespoons soy sauce
3 carrots, thinly sliced
2 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon finely chopped ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon sesame chili oil (Chinese chili, or even red pepper flakes, may also be used)
5 green onions, sliced in half lengthwise, and cut into 2-inch lengths, for garnishing

Bring a pot of water to a boil and cook the udon noodles according to the directions on the package. When the noodles are done cooking, drain them, rinse them thoroughly under cold water, and set them aside.

Heat the canola oil in a large skillet over medium-high heat. Add the cabbage, mushrooms, bell peppers, carrots, edamame, garlic, and ginger. Saute the vegetables until they become crisp tender, about 5 minutes.

Stir in the vegetable broth, soy sauce, and sesame chili oil. Continue cooking for another minute or so. Toss the udon noodles in the skillet until they are warmed through. Garnish with the green onions and serve.

This was even better the next day for lunch served cold. Sign of a great dish. The peas were a wonderful substitute but if you love edamame, like I do, make sure you include on your grocery list. Nowadays you can get them at any grocery store.

I wore my Napa favorite! Though my Asian would have been a pretty stylish act!

Bon Appetit!

Sesame Bread

on March 12, 2010 by Chanteuse Designs Recipe Leave a comment

Sesame Bread Dough

The last time I baked bread like this one was awhile ago. This bread looked so beautiful on www.tastespotting.com that I had to try it. (She even wrapped it in a bow for her photo!! Boy, am I falling down on the job!) There is something so wonderfully natural and therapeutic about kneading bread. Honestly, I have a bread machine and have had it for eons…….and

Sesame Bread Dough

have only made about 20 loaves using it. The bread never tastes right. Ever!   So it’s back to kneading. I had a few adjustments to this recipe and was a bit nervous how my non instant yeast was going to work. But if a picture is worth a thousand words, you can be the judge yourself. The texture was fabulous. Honey for bread is a perfect ingredient. I only used the sugar due to the honey taking forever to come out of it’s comfy bottle. Use all honey whenever you’re baking bread. You won’t regret it.

Ingredients
Topping:

Sesame Bread

1 egg white
black sesame seeds for coating
Dough:
3 cups bread flour
3 cups pastry flour
1/4 cup sugar (I used half honey – half sugar)
1/4 cup shortening (I used butter)
2 1/4 teaspoon instant yeast (didn’t have instant)
1 teaspoon salt
1 egg (beaten)
2 1/2 cups milk
1/4 cup black sesame seeds
Method
Pour the milk into a saucepan and bring to a scald, do not allow to boil.
Pour the scalded milk into a large bowl, add in the shortening and sugar. Allow the shortening to melt.
Allow the mixture to cool to 110F and add in the egg and stir with a wooden spoon. (Since I didn’t have instant yeast, this is where I put in the yeast and let is sit for 10 minutes while keeping it warm near a stove.)
Add in the pastry flour, salt and instant yeast. Mix till smooth and allow to rest for 10 minutes uncovered. Add in the black sesame seeds.
Start to add in the bread flour. Mix till it becomes to hard to mix in the bowl. Pour out onto a floured surface and knead for 10 minutes, continue to add in the rest of the flour a little at a time. The dough should become smooth and elastic.
After the dough is kneaded, pour a little olive oil to a bowl and place the kneaded dough into the bowl. Turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.
Remove dough and cut in half. Shape the loaves.
Pinch the seam closed with your fingers. Beat 1 egg white till it becomes foamy.
Now, brush the loaves with the foam and roll the loaves into some black sesame seeds to coat all sides.
Place into two greased loaf pans. Cover with plastic wrap and allow to rise till double in bulk; about 1 hour. Now, slash the tops of each loaf with a sharp knife. Place into a preheated 400 degree bake for 30 -35 minutes. Remove and cool on a wire rack.

There is nothing like the smell of fresh baked bread in a home. Mmm, mmm, mmmm this was better than I anticipated. The outside crusts were absolutely perfect. This one’s a keeper.

I wore my Napa Apron, which was a mess…..as was the entire kitchen. Well worth it.

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