Cinnamon Stick Nativity Ornaments

 I love these nativities.  I wish I could take the credit for coming up with their design....but I can't.  My mom taught me to make them...and her sister taught her to make them....etc.  But, they are BEAUTIFUL and always a HUGE hit at the annual ornament exchange I attend.  So...I thought I would share the joy and teach y'all how to make them.

Here's what you need:

 5 cinnamon sticks, about 3 inches each
1 whole star anise (find in bulk spice section or latin markets)
2 pieces of star anise
3 whole cloves (just need the little ball part)
1 small piece of cinnamon stick
raffia
glue gun

Step #1

Glue bottom of stable to sides

(leaving a little overhang allows for easier raffia installation)

(also, for this step, I try to find sticks that have a nice definite line down the middle)

Step #2

add two stick of cinnamon for the roof--

one at a time; lined sides facing down
(this is where you can use your cinnamon stick that either
don't have a nice line down them or are twisted)

Step #3

tying the raffia--

what you are looking for is a crisscross in the front
(it's kinda hard to describe exactly how to do it...just play with it until you get it.)

tie in the back and cover the knot with a dab of glue

if it seems to be slipping off...place a small dab of glue on the side to secure it

then, trim the excess raffia
(repeat on all 4 corners)

it should look like this on the back when you are all done with this step

 

Step #4
Glue on the star (anise)

Step #5

putting together Joseph, Mary and the baby Jesus

for Joseph-

break down an extra cinnamon stick until thin; glue on a clove ball

For Mary-

look for a taller, thinner piece of star anise (as compared to the baby Jesus)

turn in on it's end; glue on a clove ball 

For baby Jesus-

(I forgot to take a picture)

find a shorter, wider piece of star anise (as compared to Mary); 

turn it on it's side; add a clove ball

This is what they should look like all together-

(keep in mind that they should be both proportionate to one another and also the stable)

Step #6

Glue the Holy Family into the stable

(turn around to the back and secure them by adding more glue 

where it won't be seen from the front)

Step #7

tie a loop of raffia for the ornament hanger; 

glue on the back.

Trim any excess raffia and pull off any hanging glue strings

AND THERE YOU HAVE IT!

(please excuse my ugly tree)

This is a very forgiving craft (which is why I love it).  

They are meant to be a little rustic and so perfectionism is not needed here.

Do what you like...what looks good to you.

They will be beautiful no matter what!

HAVE FUN!

Chunky Vegetable Bean Soup

I'm always anxious to find yummy foodies that are skinny and flavorful (cuz the two don't always come in the same package), meatless, full of nutrition and easy.  This scrumptious soup fits the bill on all the above mentioned requirements.  And....it's just so darn good.

Chunky Vegetable Bean Soup

Crockpot and Skinnylicious 

adapted from skinnyms.

 Ingredients:
1 medium sweet onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and cut into 1" cubes (can substitute other potatoes)
2 carrots, peeled and sliced into 1" pieces
2 stalks celery, diced
3 cups fresh spinach
Kosher or sea salt to taste
1/4 to 1/2 tsp black pepper
1/8 tsp allspice
1 tsp paprika
1 bay leaf
1/2 tsp crushed red pepper flakes (can substitute cayenne pepper or 1/3 cup salsa)
4 cups vegetable broth (can substitute with chicken)
1/4 cup freshly chopped parsley
 1 (14.5) can diced tomatoes
2 cans cannellini beans, drained and rinsed (can substitute navy, black, pinto, red, or chick peas)

Directions:
Add all ingredients to the slow cooker, stir to combine, cover and cook on low 8 hours (4 on high if you are in a time crunch) or until carrots are tender.

If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (veggies and broth) and place in blender.  Add 1-2TBSP flour or corn starch and puree (or you can mash the ingredients and whisk the flour or cornstarch in).  Pour back into crockpot and continue cooking until the soup thickens, about 15 minutes.

You can also try adding 1lb of your favorite cooked or canned meat (chicken, ham, beef).

Makes 6  1-1/2 cup servings

Basic Nutrition Information (per serving):
Calories: 182
Carbohydrates: 36g
Fat: 0g
Protein: 10g
 

Heaven On Earth "Skinny" Soda Bread

Have you ever heard of Tastefully Simple? I LOVE Tastefully Simple food. So, so good. So many favorites...this Beer Batter Bread being right at the top.  Others super tasties include, but are not limited to their Key Lime Cheese Ball and my newest indulgence the Irish Cream Fudge Sauce  (added a TBSP to my hot chocolate yesterday.  Squeal! I think I may be drooling...yep, I'm drooling.) 

Anyhow...

I'm not trying to steal their thunder here. I promise.  I LOVE them.  And it's not the price of their products either, okay....maybe a little...but usually I am totally willing to pay that kind of money for that kind of perfection.

That's not the problem .  The problem for us is that a lot of my favorite products, including the Beer Batter Bread, are manufactured in a plant with peanuts/tree nuts. That doesn't bode well for my child who is deathly allergic to cashews. I can make it here but he can't have any.  Which means I can't give any to my other kids ("not fair").  Which means I end up making it AFTER the kids are in bed.  And then it's just the hubby and I.  And then I end up eating half of the loaf on my own (true story, happened yesterday).....and that doesn't go along so well with the whole "trying to lose weight" thing so I just HAD to find a better solution. These kids should not have to be deprived of such a delicacy and I should not be allowed to indulge alone in it.

I found a simple copy cat recipe and tweaked it a bit, making it a bit more skinnylicious.

So, without further ado.

Heaven on Earth "Skinny" Soda Bread  

(commonly known as Beer Batter Bread)

adapted from this recipe at Food.com

Ingredients:
3 cups flour
1 TBSP baking powder
3 TBSP sugar
1 tsp salt
1 (12oz) can carbonated soda**--see notes
3 TBSP unsalted butter, melted (omit for "skinny"--trust me, it doesn't need it)

Directions:
Preheat oven to 375 degrees F.  In a mixing bowl, whisk together dry ingredients.  Add soda/beer all at once.  Mix vigorously for 20-30 seconds, just until well combined.  Batter will be thick and lumpy.  Scrape and spread batter into a greased 9x5inch loaf pan.  Bake in the oven 35-40 minutes, until sides separate from pan and knife in the center comes out clean.  Turn out onto rack to cool for at least 30 minutes before serving.   12 servings per loaf  (Nutrition Info--each slice:  calories: 125, carbs: 30g, fat: 0g, protein 3g)

Notes:
The sweeter the soda, the sweeter the end product will be.  Lemon-lime is fairly middle ground.  Orange soda will make it VERY sweet and ginger-ale or club soda will drastically cut it down.  Play with the recipe.  Experiment.  You can even use rootbeer, cola, or carbonated juice.  Whatever.  The carbonation is the key.

 This recipe is fantastic as is.  FANTASTIC!

But it's also very versatile.  If you feel like mixin' it up a bit, here are a few variations.


Melanie's (that's me) Cinnamon and Sugar Soda Bread (pictured above)
Prepare recipe as directed above.  Once the loaf is spread into the pan, pour 1 TBSP melted, unsalted butter over the dough.  Combine 3 TBSP sugar with 1 tsp cinnamon.  Sprinkle over melted butter and bake as directed above.   Or divide into muffin tins for a scrumptious breakfast treat.  12 servings per loaf. (Nutrition info--each slice:  calories: 145, carbs: 33g, fat: 1g, protein: 3g)

Other ideas from Tastefully Simple, themselves:
*Mix Italian seasoning and Parmesan cheese into batter for an Italian twist. 
*Add carbonated juice, nuts, and diced fruit to make muffins or breakfast breads.
*Make cornbread by substituting liquid with a 16 oz can of creamed corn and 1/3 cup oil.
* Drizzle with honey
*Spread with butter and sprinkle with Seasoned Salt; then grill.
* Use cubed bread for bread pudding.

Also...a not so sweet version of this is SO SO SO GOOD with warm dips.  Think spinach, and/or artichoke, nacho cheese, you get the idea.  Ooohhhh...I think I may need a bib.

I hope you enjoy it.  I know I will.