Tag Archives: recipes

HtbaS – Episode 305

In this episode of the Hip to be a Square quilting podcast, I catch up on the last weeks of school and the productivity in the sewing room since!

If you’re in Atlanta, don’t miss the live taping of The Stitch TV Show on June 10 at the Cobb County Civic Center at 10:30am as part of the Georgia Celebrates Quilts Show and Market. There is a ticket fee to get into the show (proceeds go to the East Cobb Quilters’ Guild) but the taping itself is free to attend once you’re inside.

Don’t miss the new interviews Lynn and I are doing as part of the Sewlebrity Soft Pants Stitch-In!

I recommend this recipe for Lemon Butter Chicken Thighs from DamnDelicious.net

I recently read I Let You Go by Claire Mackintosh and The Nightingale by Kristin Hannah, and recommend both!

Stay in touch! Follow my personal Instagram @Pantsfreesia, or my adventures with Lynn @TheStitchTVShow.

HtbaS – Episode 277

It’s the Ask Me Anything episode! I cover everything from the origin of my Pantsfreesia twitter handle, professional wrestling, food and recipes, tattoos, some quilting talk, and what “Pam’ing It” really means.

Here’s the Broccoli Salad recipe I mentioned.

HtbaS – Episode 256

HtbaS – Episode 203

Random Recipe: Beef & Mushroom Stew

Thanks to AJ Dub for transcribing this when I talked through it on podcast episode 168! I finally got around to making it again and testing the directions per my changes, so I’m sharing the deliciousness with you all. Only, you know, without inviting you to my house to eat it because I really need to vacuum the living room and clean the bathroom.

Pam’s Beef & Mushroom Stew

Adapted from AllRecipes.com.  Total time: 1 hour

  • 1-2 lbs stew beef , cut into bite sized pieces (not big honkin’ chunks)
  • 1 cup “classy” red wine (Arbor Mist Blackberry Merlot with a screw top or a nice $5 Barefoot Cellar Zinfandel)
  • 1 cup water
  • 6 tbsp vegetable oil, divided
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 lb mushrooms, sliced (you might want to chop these smaller, too, but that’s personal preference)
  •  6 cups beef broth
  • ¾ cup barley
  • thyme and rosemary to taste
  • 1 tbsp flour or cornstarch to thicken the stew

Brown beef in about 3 tbsp oil in the bottom of a pan until edges are brown, to seal in juicy goodness. Once brown, add the 1 cup water and 1 cup wine. Let simmer.

In a large soup pot heat 3 tbsp vegetable oil and cook the onions, mushrooms, carrots, and celery until onions are soft and translucent.

Pour in the beef broth, and add barley, thyme and rosemary.  You may be tempted to add more barley than 3/4 cup because it doesn’t look like much. Don’t do it. Barley is the weed of stew world – give it an inch and it takes a mile and expands like mad until all you have a pot of barley that’s staged a coup and kicked all the beef and veggies to the side.

Add in 1 tbsp flour or cornstarch to thicken the broth, and then add in the meat/wine mixture. Simmer for 30 -40 minutes.

Serve with biscuits or homemade thick sliced bread to sop up the broth from the bottom of the bowl.

HtbaS – Episode 186

HtbaS – Episode 185

A jam-packed episode with feelings, cooking, books, and charitable sewing!

HtbaS – Episode 170

A little more substance this week as I try to figure out what my deal has been for last month; partly new job, partly winter blahs, and whole lot of feelings. And wine. Also: Elephants!

Chinese Chicken Salad

Ingredients:

  • 1/3 head of iceburg lettuce, shredded
  • 1/3 head of cabbage, shredded
  • 1/4 cup toasted slivered almonds
  • 1 12oz can cooked chicken
  • 3 carrots, grated
  • 1 package chicken flavored Ramen noodles
  • 1/4 cup vegetable oil
  • 1 tsp soy sauce (I forgot this in the podcast, but throw it in the sauce)
  • 1-2 tablespoons rice wine

Instructions:

In small saucepan, heat vegetable oil, rice wine, soy sauce and flavor packet from Ramen noodles over medium heat until boiling. Set aside to cool.

Mix together everything else. When the dressing is cool, toss with salad.

Best served on the first day, but may last 1-2 more days in the fridge. Makes about a frajillion servings (at least 6 servings).

HtbaS – Episode 169

HtbaS – Episode 168

I don’t think you could call this my finest podcasting effort, but here it is.  Live action dog happenings! Random recipe descriptions in which I accidentally drop the a-bomb! Spoiler alert: Fred did get to go on his walk, and enjoyed it immensely.