Archive for November, 2012

A Monkeyful Christmas Countdown

Posted in Arts and Crafts, Crochet and Knit with tags , , , , , , on November 26, 2012 by Yarn Over New York

I have set a goal for myself to crochet at least ten Backdoor Monkeys for various people as Christmas presents.  Two down, eight to go…

Moonlight Monkey

Sporty Monkey

Sporty’s Backdoor

 

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I’m a Designer!!

Posted in Arts and Crafts, Crochet and Knit with tags , , , , , , on November 15, 2012 by Yarn Over New York

So I crochet and knit- A LOT!  I often design my own amigurumi (stuffed animal) critters.  I am usually pretty bad about documenting my process.  But I have finally managed to photograph the process and write down my pattern for one of my favorite designs. It’s a cute little monkey with a secret backdoor opening.

Read more about my design process here. (Lots of fun photos)

Visit my pattern site here. (It requires signing into ravelry.com)

Naked Pineapple Fried Rice

Posted in Vegetarian Recipes with tags , , , , , , , , on November 10, 2012 by Yarn Over New York

Many years ago, while visiting my parents, I made fried rice for them.  Ever since then, they request it every time I visit.  I usually don’t follow a fixed recipe and instead use whatever veggies are available and play around with the seasonings.  This past visit with my family at my Grandma’s beach house in Delaware, I made “naked” pineapple fried rice.  Naked because pineapple fried rice is usually served inside a pineapple, but mine was a lazy version using pre-cut fresh pineapple and therefore served simply on a plate.  My version is vegetarian (no pork, seafood or floss) because that’s how I roll.

Ingredients:

1 cup brown rice (cooked and refrigerated overnight)

1 pound extra firm tofu

1 head of broccoli

1/2 chopped pineapple

1 onion (any color)

2 dozen cherry tomatoes

1 large handful roasted cashews

2 eggs

Sesame seeds (white or black)

light soya sauce

sriracha sauce (yum yum)

olive oil

black pepper

Directions:

1- Rinse tofu and press out excess water (for even more firm texture, you can freeze the tofu and thaw it before using)

2- Chop tofu into cubes and slowly sauté in a frying pan with a lid.  I use olive oil and add the sesame seeds and a little bit of black pepper to make a sesame crusted tofu.  Be very generous with the sesame seeds.  Stir every 5 minutes for about 20 minutes, until tofu is lightly brown on all sides.

3- Meanwhile, chop all the veggies.

4- Scramble the 2 eggs in a small frying pan. (optional- for an extra kick, add sriracha sauce to eggs)

5- In a wok, stir fry the onion for a few minutes.

6- Then add broccoli and pineapple (and any other veggies you want to use but NOT the tomato)

7- After a few minutes add the tofu and a dash of soya sauce.  Stir.

8- Then add the rice, a bit more soya sauce and sriracha sauce to taste.  Stir constantly.

9- When rice is warm, add scrambled eggs, cashews and tomatoes.  Stir fry for a few more minutes.

The delicious finished product, season as desired with soya sauce and sriracha sauce. I prefer mine extra spicy.