Thanksgiving DIY Decor: Bean and Seed Balls Craft

Image via: BHG

[ad#co-1]

Supplies

• Styrofoam balls (or old tennis balls or other similar items)
• Spray paint and old newspaper (optional)
• Sharpie pen (optional)
• Beans, seeds and/or berries (great choices: split peas, red kidney beans, navy beans, black beans, lentils, green berries, cranberries, corn kernels, whole pepper seeds etc.)
• Crafts glue (thick and white)

Image via: Pinterest

Directions

• (Optional) Cover your working surface with newspapers and spray paint the balls to make it easier to hide any blank spots. The color of the spray paint you’ll choose should match the color of the produce you want to use. Let them dry completely.
• You can use the sharpie pen to draw some guide lines on the ball.
• Place a little glue on a small area of your ball and glue the beans/seeds/berries onto the ball, trying to make a pattern or just keep them in horizontal or vertical rows. You can use a little more glue to put on each seed/bean if necessary. After the glue on that area has dried completely, move on to the next area, until the ball’s entire surface is covered. Repeat with the other balls until you have the number of seed and bean balls you want.
• Fill a bowl, vase or even cornucopia with the finished seed and been balls!

Image via: Bayberry Creek Crafter

This Thanksgiving DIY Decoration craft is really easy to make, taking a little of time to complete because of the seeds that need to be glued on the ball, but well worth it. And it’s inexpensive, too! Think about using small nuts as an alternative, mixing some glass beads into the patter and you even could spray paint the finished bean and seed ball to match it with your overall décor, keeping the interesting texture of the seeds and beans. And for extra sent, sprinkle some essential oil of your liking onto them!

Wouldn’t they make a wonderful and original centerpiece for your Thanksgiving Table?

A tasty treat isn’t complete without a dose of healthy ingredients – especially with your soup. Having a healthy soup recipe isn’t even an option but a must for any soup. This is to provide satisfaction, not only for your taste buds, but for the whole body as well. The Minestrone with Collard Greens and White Beans is a healthy and delicious soup recipe that you can serve to your loved ones.

Minestrone with Collard Greens and White Beans

Image via: Martha Stewart

[ad#co-3]

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red-pepper flakes
• 2 cans (19 ounces each) white beans, rinsed and drained
• 1 can (14 1/2 ounces) diced tomatoes, in juice
• Grated Parmesan, for serving (optional)

Image via: Generation Y Foodie

Procedure

1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
2. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

This recipe is so easy and quick to make. It only takes you around 40 minutes to do the whole process. Using the whole ingredients, you can serve up to 4 healthy servings of the Minestrone with Collard Greens and White Beans recipe.

For more soup recipes on Stagetecture, click here.

Spice up your autumn meal with this Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It is a delicious and nutritious recipe that everyone will surely love. It is packed with healthy vegetables that are best for vegetarians. Also, if you want to introduce veggies to your loved ones, this recipe is a perfect introduction for them to love the taste of vegetables.

Autumn-Inspired Quinoa Roasted Pepper Chili

Image via: Johnny Autry

[ad#co-1]

Ingredients

• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup water
• 1/3 cup uncooked quinoa, rinsed
• 1/4 teaspoon kosher salt
• 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 cup low-sodium vegetable juice

Procedure

1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

In just around 45 minutes, you should be able to serve 4 delicious servings of Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It’s an easy and quick to make recipe that you can serve at any time of the week. Be ready to get a zing of hot chili. But you can always adjust the spicy flavor, if you want. Try it in your own kitchen and enjoy the spicy flavor veggies that will truly capture your taste.

For more recipes on Stagetecture, click here.

]]> https://stagetecture.com/autumn-inspired-quinoa-roasted-pepper-chili-recipe/feed/ 0 54469