Wednesday, May 31, 2017

Frog with Daisy #2


Frog with Daisy #2

2 x 4.5"

$3.50


May not be exactly as shown.  Each piecing is individually handmade.

Frog with Daisy #1


Frog with Daisy #1

2.5 x 4.5"

$3.50


May not be exactly as shown.  Each piecing is individually handmade.

Frog



Frog

3 x 3"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

French Fries


French Fries

2 x 3"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Football Helmet


Football Helmet

4.5 x 5"

$2.50

BUY

May not be exactly as shown.  Each piecing is individually handmade.

Football


Football

3 x 5.5"

$1.50


May not be exactly as shown.  Each piecing is individually made.


Flip Flops


Flip Flops

2 x 3"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

First Place Ribbon


First Place Ribbon

2 x 4"

$1.50


May not be exactly as shown.  Each piecing is individually handmade.

Farm


Farm

6 x 6"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Thursday, May 25, 2017

Elf with a Clue


Elf with a Clue

1.5" x 3"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Tear Elephant


Tear Elephant

$1.00

A printed sheet so you can do the tearing and assembly.



Elephant and Bird


Elephant and Bird

4 x 6"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Tuesday, May 23, 2017

Elephant


Elephant

$4.00


May not be exactly as shown.  Each piecing is individually handmade.

Eiffel Tower


Eiffel Tower

2 x 6"

$3.25


May not be exactly as shown.  Each piecing is individually handmade.

Eeyore


Eeyore

3 x 5"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Easter Eggs


Easter Eggs

2 x 3" is $1.00

3 x 5" is $2.00


May not be exactly as shown.  Each piecing is individually handmade.

Dumbo


Dumbo

5 x 6"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Duck with Bow


Duck with Bow

2.5 x 3"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Duck in Half Egg


Duck in Half Egg

5 x 7"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Doves


Doves

2.25 x 2.25"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Dog with Bone


Dog with Bone

4.5 x 7"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Diploma


Diploma

1.5 x 4.5"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Dinosaur Standing on Back Legs


Dinosaur Standing on Back Legs

5 x 6"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Dinosaur Running


Dinosaur Running

3.5 x 7"

$3.00


May not be exactly as shown.  Each piecing is individually handmade.

Dinosaur in Cave


Dinosaur in Cave

4 x 5"

$3.50


May not be exactly as shown.  Each piecing is individually handmade.

Dinosaur #2


Dinosaur #2

4.5 x 6"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Dinosaur #1


Dinosaur #1

3 x 7"

$4.50


May not be exactly as shown.  Each piecing is individually handmade.

Daisies


Daisies

$6.00


May not be exactly as shown.  Each piecing is individually handmade.

Monday, May 22, 2017

Dad


Dad

2.5 x 2.5"

$2.00


May not be exactly as shown.  Each piecing is individually made.

Wednesday, May 17, 2017

Brined Salmon with Maple Syrup

Even my fish-hating son ate this delicious meal.

Brined Salmon with Maple Syrup
Quantity : 2 servings
Brining : 4 h Preparation : 10 min Cooking : 10 min
210 calories/serving

Ingredients

2 cupswater500 mL
2 tbspcoarse salt35 g
peppercorns
1/2 tsplemon zest, finely grated
1/4 cupmaple syrup65 mL
300 gsalmon fillet
2 tspolive oil10 mL

Before you start

Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty. 

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pour the water and salt in a bowl or shallow mould, then mix well until the salt is dissolved. Lightly crush the peppercorns then add them to the brine. Add the grated zest and maple syrup.
  2. Remove and discard the skin of the salmon, then put the salmon in the brine. Cover the salmon completely with the brine (Depending on the size of the bowl, it may be necessary to add some additional brine to cover the salmon: you will need 1 tablespoon of salt for every cup of water). Cover and chill in the refrigerator for at least 4 h (maximum overnight).
  3. Take the salmon out of the brine, pat it dry using paper towels, then cut it into serving size pieces. Discard the brine.
  4. Heat the oil in a nonstick pan over medium heat. Sear the salmon, 2 min per side, until a light gold crust is formed. Lower the heat to 'low' and cook an additional 4-5 min. Check with a fork to see if the fish is cooked through. Serve on the warmed plates.

Pear-Cranberry Crisp

I love this dessert.  I also made it with apples instead of pears.

Pear-Cranberry Crisp
Quantity : 4 servings
Preparation : 10 min Cooking : 25 min Standing : 30 min
320 calories/serving

Ingredients

2pears300 g
2 tsplemon juice, freshly squeezed
1 cupcranberries100 g
3 1/2 tbspsugar45 g
3 1/2 tbspbrown sugar45 g
1/3 cupwhite flour (all purpose)45 g
1/2 cuprolled oats45 g
1/3 cupbutter, unsalted80 g
1/4 tspground cinnamon0.4 g
salt0.1 g
4 scoopsvanilla ice cream [optional]250 mL

Method

  1. Preheat the oven to 205°C/400°F.
  2. Peel, core and cut the pears into bite-size pieces (about 1,5 cm). In a large bowl, toss them with the lemon juice. Add the cranberries and the granulated sugar, then toss well. Transfer the mixture to the ramekins.
  3. In a separate bowl, mix the brown sugar, flour, rolled oats, butter, cinnamon, and a pinch of salt to obtain a crumbly mixture. Layer it over the fruit in the ramekins.
  4. Bake in the middle of the oven until the fruit is tender and the topping is golden, about 25 min. Take the ramekins out of the oven and let them cool at least 30 min before serving with vanilla ice-cream (optional).

Observations

This dessert may be prepared in advance and served cold, or warmed up just before serving.

Vegetable and Bean Ratatouille

Vegetable and Bean Ratatouille
Quantity : 4 servings
Preparation : 10 min Cooking : 30 min
250 calories/serving

Ingredients

2 tbspolive oil30 mL
2 clovesgarlic, pressed
1onions, finely chopped200 g
1 1/2 cupgreen/snap beans150 g
2zucchini, cut into 1,5 cm dices260 g
1aubergines / eggplants, small size, cut into 1,5 cm dices180 g
1yellow or red sweet peppers, cut into 1,5 cm squares200 g
1 cupcanned tomatoes (diced)260 g
3 cupsred beans (canned), rinsed and drained750 mL
salt [optional]
ground pepper to taste [optional]
1 pinchcayenne pepper [optional]0.4 g

Method

  1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
  3. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne.
  4. Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit al dente. Add water, if necessary, to keep the mixture moist.
  5. Add the previously cooked green beans, the red beans, then cook an additional 5 min. Adjust the seasoning, then serve.

Chinese-Style Beef with Snow Peas


Chinese-Style Beef with Snow Peas

https://www.soscuisine.com/recipe/chinese-style-beef-snow-peas

Chinese-Style Beef with Snow Peas
Quantity : 2 servings
Brining : 1 h Preparation : 10 min Cooking : 20 min
370 calories/serving

Ingredients

200 gbeef strip loin, cut into 1 cm strips
2 tbspsoy sauce, low-sodium30 mL
2 tbspcornstarch16 g
2 tspsugar8 g
4 slicesgingerroot, cut into thin slices6 g
1onions, coarsely chopped200 g
1green peppers, cut into thin strips150 g
2 clovesgarlic, minced or pressed
1 cupsnow peas100 g
3 tbspcanola oil45 mL
2 tbspsherry [optional]30 mL
salt [optional]
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.

Method

  1. Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
  5. Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas. Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
  6. In the same wok, add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.

Pasta e Fagioli


"Pasta e Fagioli"

https://www.soscuisine.com/recipe/pasta-e-fagioli-less-sodium

Quantity : 4 servings
Brining : 8 h Preparation : 15 min Cooking : 45 min
470 calories/serving

Ingredients

1 2/3 cupromano/cranberry beans (dried)260 g
1/2onions, coarsely chopped100 g
1 clovegarlic, minced
1 sprigrosemary, fresh5 g
2 1/4 tspbutter, unsalted10 g
2 tbspolive oil30 mL
2 3/4 cupschicken broth, low-sodium700 mL
100 gmezzi tubetti (pasta for soups)3/4 cup
4 tbspParmesan cheese, grated12 g
2 tbspextra virgin olive oil30 mL
salt [optional]

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 1 h to 18 min. A blender or food processor will be very useful to purée the beans.

Method

  1. Cook the dried beans either 18 min in a pressure cooker or about 1 hour in a pot. Drain the beans, set them aside and discard the liquid.
  2. Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
  3. Heat the butter and olive oil in a pot over medium-low heat. Sweat the onion and garlic 2-3 min, then add the sprig of rosemary and let it infuse 3-4 min, taking care not to let it burn. Add ¾ of the beans, pour in the broth, and cook 5 min over medium heat, with some stirring.
  4. Remove the sprig of rosemary and purée the soup in a blender or by using a food-mill. Put the mixture back into the pot.
  5. Meanwhile, cook the pasta in a pot of boiling salted water. Drain and pour the pasta into the bean-mixture. Add the remaining whole beans and warm up the soup just 2-3 min. If the soup is too thick, it may be thinned with some broth or water.
  6. Serve into bowls, add the grated parmesan, and drizzle with extra virgin olive oil.

Observations

This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer. If freezing, don't include the pasta but instead cook and add it later when the soup is reheated.