Shell Necklaces

These pieces of shells I have had for a couple of years and have been dying to make necklaces out of them.  They are smooth like sea glass but with the beautiful texture and pattern of shells.  I will be making a bunch soon and will post a link for them on Etsy.

If you want to make your own:

You will need:

Shells

Sheet Metal

Chain

Metal Cutting Tool

Adhesive

Sand Paper

Directions:

Cut your desired shape and size of metal.  If you want you can add textures into your metal at this point.

Squeeze a very small amount of glue onto the metal and slide carefully over shell.  Hold tight for 60 seconds.
Once the glue dries (may take several minutes depending on your glue choice) you can sand different designs in the metal.

Add chain and you have a necklace!

Home Made Ginger Ale

I sent these home made ginger ale kits as Mother's Day presents this year, but it would be fun to do for yourself too!

What You Need:

1/4 cup honey

1 cup carbonated water

1 teaspoon fresh ginger root

(can replace with 1/2 tsp powdered ginger root)

1/4 tsp cinnamon bark

1 tsp peppermint leaf

1/4 tsp anise seed

1/4 tsp cardamom

1/2 tsp lemon peel

3 cups boiling water

1 Tea bag

Directions:

 Mix the herbs.  Put in a tea bag (if you have trouble getting it all in the bag use a funnel). Pour hot water over and steep for several minutes.  Remove tea bag and stir in honey. Cool in refrigetator.  Just before serving add Carbonated water.

Stuffed Yellow Bell Pepper

 Ingredients:

4 yellow bell peppers

2 cup cooked white rice

2 cups cooked pinto beans

2 cup mango salsa

1 cup shredded chihuahua cheese

Directions:

Preheat oven to 350 degrees F

 Cook white rice and pinto beans separately (see directions below).

Parboil pepper - fill a sauce pan 3/4 full with water and bring to a rapid boil. Cut the top of the pepper of and remove seeds and ribs (should come of easily if still attached to the top). Boil peppers for about 5 min. Remove the peppers, drain and sprinkle salt on the inside. 

Stuffing:

Combine rice, beans, salsa and cheese. Fill peppers with stuffing and top with a layer of cheese. Bake for 25-30 min until heated through and cheese is melty and golden.

Tips:

Using canned beans and a jar of salsa makes this recipe super quick and easy!

Prepare without cheese and this becomes a delish vegan meal!

Substitute brown rice for white and this becomes and even healthier dish!

For rice:

Combine 1 cup dried long grain white rice with two cups water, 1 tbs margarine and 1 tsp salt. Bring to a boil, then cover and reduce heat. Simmer on low heat for 25 minutes. Do not lift the lid. Let sit until other ingredients are ready.

For pinto beans:

 If using canned whole pinto beans, heat on medium until warmed. If using dried beans, wash beans and either let soak overnight, add 1 tbs salt and cook for 1 hour OR cook for 3 hours, refilling the water ever hour/ when it gets low. At the start of the last hour, add 1 tbs salt. Beans should be cooked down until a thick chili like consistency. 

For mango salsa:

 Combine 1 mango (cubed), 4 tomatoes (chopped), 1 jalapeño pepper (diced), 1/4 cup red onion (chopped), 1 clove garlic (minced or pressed), salt and pepper to taste. Chop coarsely in food processor or chop up and mix well by hand.

Pumpkin Custard

Super easy dessert or even breakfast!

Ingredients:

1 can coconut milk (not lite)

1 cup pure pumpkin puree (or canned pumpkin)

3 large eggs

1 tsp vanilla

1/2 real maple syrup

1 tbsp arrowroot

1 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

Supplies:

1 - 9x13 cake pan

6 lightly oiled ramekins

*pictured above and below are 1 cup Pyrex storage containers so you have lids at the end too!

Whisk

Small bowl

1 large mixing bowl

2 cup Pyrex measuring cup

1. Preheat oven to 350 degrees.

2. Beat eggs in a small bowl

3. Whisk together all liquid ingredients in large mixing bowl: coconut milk, pumpkin,eggs,vanilla and maple syrup

4. In Pyrex measuring cup mix all dry ingredients: Salt, ginger, nutmeg,cinnamon, and arrowroot and whisk into pumpkin mixture.

5. Divide batter evenly into 6 ramekins using the Pyrex measuring cup for easy pouring.

6. Add warm water to the cake pan until it reaches about half way up the sides of the ramekins.

7. Bake for 50 minutes or until the top of the custard is browned and firm.  

8. Cool the dishes on a wire rack.

9.  You can serve warm or refridgerate until ready to serve!

Notes:

*Do not over cook!  The top will become leathery.

*Great straight from the fridge for breakfast or dessert for lunch as well!

* Rewritten from Living Without Magazine

Vegetarian, Gluten- Free, Milk free

Butter Bean Salad

One of my go-tos for any cook out or pot luck and also great for lunches.  Super Easy and with 2 of my favorite ingredients!  Tomatoes and Basil.

Ingredients:

2 Cans Butter Beans

1 Lemon, sqeezed

4 Cloves of Garlic, minced

4-6 Juicy Tomatoes

 1/2 -3/4 Cup Basil Leaves, chopped

Olive Oil

Salt

Supplies:

1 - 2QT microwave safe dish

1 small cup or bowl

1. Drain butter beans and pour into a microwave safe dish, drizzle with olive oil and microwave for 2 minutes.

2. Chop tomatoes, basil and mince garlic.

3. Sprinkle salt  to your liking onto beans.

4. Squeeze lemon into a small cup or spice dish Then pour over beans

5. Add the remaining ingredients (tomato, basil and garlic) and toss.

6. Serve immediately or to intensify the flavors, refrigerate until ready to serve.

Tips:

*Squeeze lemon in a seperate dish to catch seeds

Notes:

Vegan, Gluten Free

Great to eat leftover for lunches!