The slightly shorter
Dashing is coming along quickly. It's fun to do a bit of cabling again, however basic. I haven't done much, but I do like it so far, and would like to try something a bit more complex some time.I'm still working on the Muppet Socks (just reached the toe decreases on the first) and the Azure Mittens (halfway through the second), but as I keep switching back and forth, haven't quite finished anything. Still, I have managed a fair bit of progress on the Christmas gifts.
Quite a few of our meals tend towards vegetarian, and I am always happy to come up with something new that also makes the kids happy. I was pleased enough with this concoction to share:Chard and Cheddar Mushroom Pie
-1 Tbsp or so of Olive Oil
-3 Tbsp or so of red onion, diced or minced (use more as desired)
-1 Red Bell Pepper, chopped
-2 cups Swiss Chard, chopped
-2 cups Mushrooms (I used a mix of white and Crimini), quartered
-Salt and pepper to taste
-Half package of thawed puff pastry (or make your own if you have time)
-Old Cheddar, 6 slices
Sautée the onion and bell pepper in olive oil over medium heat until onion is just becoming translucent. Add the Mushrooms and Chard, turning down to medium-low heat, season and cook until chard is tender.
Roll out pastry to about half a centimetre, cut to cover tops of 6 mid-size ramekins.
Divide vegetable mixture among ramekins, cover with a slice of cheddar, and then top with pastry.
Bake in 325 degrees F/163 degrees C oven for 15 or until golden brown. Remove, let stand for a few minutes, then invert on plate to serve.
Enjoy!
