Tuesday, March 31, 2015

Twice-Baked Sweet Potatoes

In my opinion, these look pretty cool but putting them back into the skins does nothing for the flavour and is kind of fussy work.  I bet they would be every bit as good served from a casserole dish.  Delicious!!


Makes 5 servings

4 medium sweet potatoes
olive oil
1/4 cup sour cream
2 tablespoons butter, softened
2 teaspoons brown sugar
2 teaspoons fresh lime juice
1/2 teaspoon paprika (smokey, not sweet)
1/2 teaspoon Sriracha (hot sauce, optional)
salt and fresh ground black pepper, to taste
1/4 cup coarsely chopped fresh cilantro
2 limes, sliced into wedges

Preheat oven to 400F.

Spray baking sheet with nonstick spray or olive oil.

Slice sweet potatoes crosswise into halves. Rub sweet potatoes with olive oil.

Roast potatoes until they can be easily pierced with a fork, about 45 minutes, turning once during cooking.

Remove from oven and set on a rack to cool. Once cool, scoop most of the flesh from each potato into a medium-size bowl.

Combine potato flesh with all of the remaining ingredients, except the green onions, until smooth. Stuff potatoes.

Bake the stuffed potatoes for 25 minutes or until golden and heated. Serve with sour cream, cilantro and lime wedges.

Blossoms and Blooms ~j

TUESDAY, MAY 6, 2014

Tanka Tuesday: Blossoms and Blooms

It's time for the next installment of Tanka Tuesday!

Tanka is a form of poetry similar to haiku. It's short, and the lines don't need to rhyme. The just must have a set number of syllables: 5/7/5/7/7.

Today's tanka prompt is: Blossoms and blooms.


the sun is shining 
perfect pink petals reach out
toward the sun's warmth
dew glistens on each leaf
spring is here yes spring is here

A Bagel Bar

Coming up with new, fun yet inexpensive ideas for meals at Windswept Cottage is becoming a challenge thanks to all the creative women I hang out with.  I spotted this idea for a Bagel Bar and wanted to make sure to save it somewhere I could find it again . . . so here it is . . . 

I think it is scathingly brilliant . . . 

Bagel bar

Sunday, March 29, 2015

Photos of a Canadian Actor . . .

My sister, Nancy, was able to visit the set of a mini-series, Revelation:  The End of Days being filmed in the Guelph area last year.  Her goal was to become a paparazzi and sneak photos of her nephew (my son) Timothy Hedden.



Knitting Finishes April 2014

Yes, I am quite far behind on posting finishes to my blog . . . VERY far behind . . . 

This first photo is a dishcloth from Monthly Dishcloths.


This is an Oddball Sampler square.  My oddball afghan is actually in the process of being put together now.


This strip is part of a mystery knit-along afghan project at Holiday Mystery Gifts.  When I finished all the afghan strips I was able to make two afghans from them and gifted them to my grandsons.



SPRING GIVEAWAY! OPEN!

Thursday, March 26, 2015

Scrapbook Layouts from April 2014

Yes, I know . . . I am a wee bit behind in posting some of my scrapbooking layouts.

I was just learning about paper cosmetics at this point In My World so some inks and sprays are a little heavy handed.  I do improve over time . . . LOL.








Scrapbook Layouts from April 2014

Yes, I know . . . I am a wee bit behind in posting some of my scrapbooking layouts.

I was just learning about paper cosmetics at this point In My World so some inks and sprays are a little heavy handed.  I do improve over time . . . LOL.








Gluten Free Pumpkin Cheesecake Streusel Bars

http://inmyworld-pam.blogspot.ca/2015/02/paper-piecings-that-begin-with-c.html


1 box gluten free cake mix, yellow or golden
1/2 cup of chopped pecans
1/2 cup of soft butter
2 packages of cream cheese
1 cup sugar
1 cup of plain pumpkin
1 tbsp pumpkin pie spice
2 tbsp whipping cream
2 eggs

Heat oven to 350 F.  In a medium bowl stir together cake mix and pecans.  With pastry blender or fork cut in butter until mixture is crumbly.  Reserve 1 cup for the top.  Put remaining mix in 9x13" pan, press down and bake 10 minutes.

In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add in remaining ingredients.  Beat until well blended.  Pour over warm crust in pan and sprinkle with remaining cake mix.

Bake 35 minutes or until centre is set.  Cool 30 minutes and refrigerate 2 hours before cutting into bars.

Note:  Received from Caroline W. at a pumpkin recipe swap.  Delicious!!

Sunday, March 22, 2015

Salmon with Leeks

Preparation 10 min
Cooking 25 min
330 calories per serving

4 leeks, quartered lengthwise and halved crosswise
1 tbsp olive oil
1 pinch salt [optional]
ground pepper to taste
300 g salmon fillet
1/2 lemons [optional]


Keep the serving plates warm on the stove while you're preparing the dish.

Preheat the oven to 215°C/425°F.
Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).

Delicious!!!  From www.soscuisine.com

Scrapbook Challenge: Relax

Scrapbook a layout about how you love to relax.  

Not a scrapbooker?  Why not paint, journal, write a poem . . . whatever makes you feel happy and creative.


Scrapbook Challenge: Relax

Scrapbook a layout about how you love to relax.  

Not a scrapbooker?  Why not paint, journal, write a poem . . . whatever makes you feel happy and creative.


Saturday, March 21, 2015

Warm Lentil and Tomato Salad

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins.


Preparation 10 min
Cooking 25 min
250 calories per serving
1/2 cup green-brown lentils (dried), rinsed and drained
1 clove garlic, chopped or pressed
1/2 tsp salt
2 tomatoes, deseeded and diced
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1/8 tsp ground pepper

Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and dill, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Add the remaining salt and pepper.
Drain the lentils, then toss them with the salad. Adjust the seasoning then serve.

The leftover salad is just as good cold, the next day.

Sunday, March 15, 2015

Sausage Gravy and Biscuit Skillet

This recipe takes Biscuits and Gravy to a whole new decadent level . . . 

SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Min


1 lb sage breakfast sausage (bulk)
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk
2 tsp fresh ground black pepper
Optional garnish:  fresh parsley, chopped

Drop Biscuits
2 cups all-purpose flour
½ cup shredded Parmesan cheese
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
1 cup whole milk

Preheat oven to 450°F.

In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned.  Use a slotted spoon remove sausage from skillet and place in a bowl. 

Meanwhile; prepare biscuit mixture.  In a large bowl combine flour cheese, baking powder, sugar and salt.  Mix with a fork until combined.  Add milk and stir with a fork, until mixture comes together.  Set aside.

Add butter to hot skillet and whisk until melted.  Sprinkle flour over butter and whisk together.  Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.

Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor).  Allow gravy to come to a bubble, about 3 minutes.  Mixture will start to thicken as it cooks.  Add sausage back to skillet/  Add black pepper and stir to combine. Remove from heat.

Place skillet on a cookie sheet.  Add biscuits to pan, use a ¼ cup scoop or a heaping tablespoon full.  Drop biscuits all around pan.

Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.

Remove from oven, sprinkle with fresh parsley.

Serve and enjoy!

From:  http://www.theslowroasteditalian.com/2013/11/sausage-gravy-and-biscuit-skillet-recipe.html

Wednesday, March 11, 2015

The Great Pintrest Challenge: Two Ingredient Cookies

I kept seeing this recipe for two ingredient healthy oookies posted all over the internet but especially on Facebook so I decided to give it a try.




The results?  They are edible but I guarantee you I would have to be starving before I made them again.  So this one, in my opinion, is a FAIL!

Monday, March 9, 2015

Braised Bok Choy



Preparation 5 min
Cooking 10 min
 
100 calories per serving

2 baby bok choy, cut in half lengthwise
2 green onions/scallions, thinly sliced
2 tbsp butter, unsalted
1/3 cup chicken broth

Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
Serves 2.



Who doesn't love receiving a beautiful handmade card?

For years we (my scrapbooking buddies and I) had an event we called Card Club.  It has taken many forms over that time and then it just sort of petered out.  That is until a few weeks ago.  I'm so excited that we are doing this again.  I love handmade cards.  Don't you?

Here are some photos from last week's club:





Who doesn't love receiving a beautiful handmade card?

For years we (my scrapbooking buddies and I) had an event we called Card Club.  It has taken many forms over that time and then it just sort of petered out.  That is until a few weeks ago.  I'm so excited that we are doing this again.  I love handmade cards.  Don't you?

Here are some photos from last week's club:





Sunday, March 8, 2015

It's Done!!! Woo Hoo!!! Penny Patch Quilt

I have never used instructions to make a quilt.  I pretty much made up the rules as I went along . . . unless I could find what I needed in a book or online.

So I challenged myself to make a quilt by following a pattern. You can find the pattern at http://www.stitchedincolor.com/2013/10/penny-patch-beginners-quilt-along.html  I picked out my fabrics which were mostly from Stampin' Up and purchased at clearance prices.  I picked some prints and solids from my stash to complete the material requirements.  I started this process during the spring of 2014 and then I stalled, daunted by the task of actually cutting all that fabric.  I decided to take everything with me to Windswept Cottage where a group of us get together twice a year.  My sister, Nancy, who is an amazing quilter was supposed to be going and I was counting on her for moral support and guidance.  And then she had to cancel out . . . 

But I finally got up the nerve and started cutting and sewing the blocks together.  I would have loved to know some shortcuts to the whole process but I did manage to do it in my own time-consuming and questionable way.




By September 18, 2014 my quilt top was put together and I was pretty pleased with it.  The next time I piece a quilt I am going to get hubby to help me build a design wall.  I think it would have been a much easier way to figure out how to put the blocks together.


I didn't have enough of any material to make a solid back so I decided to pick several different matching fabric and piece together a backing.  I think it turned out rather well.  At least I like it.




For the very first time I pulled out my quilting frame.  I have always quilted with an 18" hoop but this was so much quicker and I didn't overheat from having a quilt on my lap for extended periods of time.


Time to make the binding.  The method suggested in the pattern isn't what I'm used to doing but I'm glad I followed the designers instructions because this was so simple.





I had just finished stitching the binding to the front of the quilt when the bobbin winder died.  I am hoping my dear hubby can fix it but if he can't . . . I guess I'm going shopping.

And here is the finished quilt.  I am so happy with it.