Sunday, July 20, 2014

Barley Bean Salad

1. 1 cup uncooked Barley
2. 2 1/2 cup water
3. 1 cup black beans
4. 1 can of corn
5. 1 cup of chickpeas
6. 1 red or orange bell pepper ( finely cubed )
7. 1 Tbsp lemon juice  ( or vinegar if you don't have lemon juice )
8. 1 packet of splenda ( equivalent to 1 tsp sugar)
9. 1/4 cup light italian dressing.
10. Dash of italian seasoning (optional)
11. 1 spring onions (julienned or finely chopped)
12. pinch of salt and pepper

Rinse barley and soak barley in water overnight ( or at least 4 hours ).
In a medium pot, bring barley and water to a boil, then simmer for 15 mins. cool.
In a bowl, mix barley and ingredients 3-6.
Add in item 7-10, mix and toss well in the bowl.
Add in salt and pepper to taste.
Sprinkle onion all over.
Wrap and seal with saran wrap to keep in refrigerator until ready to serve.
Serve at room temperature.

Makes a very good side to any summer meal. Enjoy!

Saturday, July 5, 2014

gathered around carry-on pillow

I put together this toddler size pillow case. This pillow can be a carry-on pillow for air travels or road trips, or will also be perfect for baby girl conpanion pillow.

I used 4 different mix of pastel colored materials from my renmant fabric pile. Pillow case is washable as I have 3 buttons with tie-hooks that easily be removed from the pillow.

Friday, July 4, 2014

Patriotic Trifle

We are going over to a friend's house for the July 4th Cookout Party this afternoon and I offer to bring a dessert.  hmm.... what would be new for me to try and just right for the occasion?

So it is good to seek and peek what is out there in the Pinterest world of Patriotic desserts... and low and behold this one caught my attention.

I really like this recipe found at Chef-In-Training site here. So I am making this trifle with some minor changes. Perfect for the 4th celebration and hopefully this will please the crowd :)

Here is my recipe:

  • 10 oz. angel food cake, cut into 1-inch cubes (can use pound cake instead too)
  • Fruits of your choices, I used the followings:
  • 1 cup strawberries, sliced
  • 2 bananas. sliced
  • 1 cup black grapes
  • 1 1/2 cup globe grapes ( seeded out and halfed )
Cream Filling
  • 6 Tbsp. sweetened condensed milk ( or can use 6 Tbsp icing sugar )
  • 1½ cups cold water
  • 1 pkg. white chocolate instant pudding mix, dry
  • 8 oz. cool whip whip 

  • Directions:
  • In a mixing bowl, whisk the condensed milk (or sugar if you are using sugar) and cold water. Add in the dry pudding mix and whisk for an additional for 2 minutes, or until it thickens. Let the filling sit for a couple minutes. Once it has thickened, fold in the cool whip until evenly combined.
  • Arrange half of the cake cubes in the bottom of a  trifle dish. Sprinkle a layer of globe grapes and bananas evenly over the cake cubes. Next, pour half of the cream mixture over the fruits and gently spread. Top with a layer of strawberries. Repeat layers. Top with the remaining strawberries and black grapes, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour or until ready to serve.