In My World

8 cups water 2 lb bag of frozen bite-sized potato and Cheddar cheese perogies 1 cup baby spinach, lightly packed 1 cup chopped English cucumber 1/2 cup sour cream 1/2 cup wine sauerkraut, drained and finely chopped 1/4 cup thinly sliced green onion 1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill) 4 bacon slices, cooked crisp and crumbled pepper to taste Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well. Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

Spaghetti Carbonara 160 g spaghetti 1 large egg 3 slices bacon or pancetta, chopped 1 tbsp butter 1 tbsp Parmesan cheese, grated salt and pepper to taste Start cooking the pasta according to package directions. Put the chopped bacon in a nonstick pan and fry until the bacon is crisp.  Set the bacon aside on a paper towel to absorb the excess fat. Stir the egg in a serving bowl, add salt and pepper, then beat 1 minute with a fork.  set the bowl aside in the oven at a minimum temperature in order to keep it warm. Pour drained spaghetti into the serving bowl.  Mix rapidly in order to cook the egg and coat the spaghetti at the same time.  Add the bacon, butter and grated cheese. Serves 2.

Moon 3" x 3" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Megaphone 3" x 5" $1.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Mailbox 4" x 6" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Rhubarb and Strawberry Sorbet 1-1/2 stalks rhubarb 8 tbsp sugar 1-1/2 tbsp lemon juice, freshly squeezed 3/4 cup water 1-1/4 strawberries 1 egg white Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture. Wash the rhubarb stalks briefly.  If necessary, the fibrous stings can be removed by pulling them as with celery.  Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan.  Stir in the sugar, lemon juice and water.  Bring to a boil, then lower the heat, cover and simmer 8-10 minutes.  Take the saucepan off the heat. Hull the strawberries and halve them lengthwise, then add them to the rhubarb.  Transfer the mixture to a blender and process until smooth.  With the blender running, pour in the egg white and continue to mix until homogeneous.  You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree and mix well. Let the mixtu...

Cabbage and Apple Salad A delicious salad . . . we really enjoyed the dressing . . .  2 tbsp white vinegar ** 1 tbsp brown sugar 1 tbsp canola oil 2 tbsp water 2 tbsp mayonnaise 1/4 tsp paprika 2-3/4 cup Savoy or green cabbage, thinly sliced ** 2 green onions, thinly sliced 1/2 Granny Smith apple, peeled, cored and thinly sliced ** salt and pepper to taste ** I didn't have any white vinegar left so I used apple cider vinegar.  I like my salads lightly dressed so I added an extra handful of sliced cabbage and the leftover 1/2 apple to the bowl. ** Put the vinegar, brown sugar, oil and water in a saucepan.  Heat 4 minutes over medium heat.  Remove the pan from the heat then add the mayonnaise, paprika, salt and pepper and mix well.  Set aside. Prepare the cabbage, green onions and apple and put slices in a salad bowl.  Pour in the vinaigrette and mix well.  Adjust the seasoning. Cover with plastic wrap and...

Delicious meal . . . Hal did not like the lentils, which surprised me, until he explained it was too "hot" . . . I must have been a little carried away with the seasoning . . .  Had some leftover Tomatoes with Oregano to add to the plate and a few raw carrot slices . . . 1 clove garlic, finely chopped 1/4 onion, finely chopped 1/2 carrot, finely chopped 1/2 stalk celery, finely chopped 1/4 dried chili peppers, minced 1 tbsp olive oil 1 cup green-brown lentils (dried) 2/3 cup chicken broth ** 1 tbsp tomato paste salt and pepper to taste 2 smoked sausages 1 tbsp Italian parsley, fresh, finely chopped ** I didn't think there was enough broth in the pot so I added a little extra ** It is not necessary to soak the lentils in advance. Prepare the vegetables.  Heat the oil in a pan over medium heat.  Add the vegetables, sauté 2-3 minutes until they are slightly softened.  Stir in the lentils, cook 1 minute. Pour in the broth and tomato paste.  Bring to a boil...

Do you ever wonder if I really mean it when I say I'll make a paper piecing to suit your layout?  Someone asked me the other day to make some changes to the Overstuffed Chair . . .  . . . and I did.

Overstuffed Chair 3.5" x 4" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Music Stand 3" x 4.5" $2.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Mortarboard and Diploma #2 2" x 4" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Mortarboard 2" x 4" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Moon with Star 4.5" x 6" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Moon, Cloud and Stars 3" x 3" $1.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Moon and Stars 3 x 4` $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

I made the marinade at noon and when Hal smelled it he actually drooled.  The smell is delicious. Grilled Chicken with Caraway and Black Peppercorns 4 chicken thighs, bone-in, with skin ** 1/2 tsp peppercorns, coarsely ground 1/2 tsp caraway seeds, coarsely ground 1 tbsp gingerroot, finely chopped 1-1/2 cloves garlic, finely chopped 1/2 tbsp sugar 1 tsp paprika 1-1/2 tbsp canola oil salt to taste 1/2 lime, quartered ** skinless, boneless chicken breasts were on sale so that's what I used instead of the thighs. The chicken must be marinated at least 6 hours before cooking.  The chicken may be cooked, using either an outdoor grill or by broiling in the oven.  (We used the grill) Score the chicken pieces deeply using a knife to allow the marinade to penetrate, then arrange the pieces in a shallow bowl. Grind the peppercorns and caraway seeds using a mortar and pestle or using a pepper mill or place the spices in a plastic bag and crush them using a rolling pin.  Finely ...

Cinnamon Peach Cake 1/2 cup butter 3/4 cup sugar 2 large eggs 1 tbsp freshly squeezed lemon juice 1-1/4 cup all-purpose flour 1 tsp baking powder 3 peaches, pitted, cut into 2 cm segments 1/2 tsp ground cinnamon Preheat the oven to 175C/350F.  Butter a 23 cm dia. spring form pan. Using an electric mixer, beat the butter in a bowl until it is fluffy.  Add all but 2 tbsp of the sugar and beat until blended.  Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice.  Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture.  Beat well until smooth, then spread the batter evenly in the prepared pan. Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl mix the cinnamon and the remaining 2 tbsp of sugar, then sprinkle over the cake. Bake the cake in the middle of the oven until the top is b...

I  LOVED, LOVED, LOVED  these recipes and I was sure Hal would too.  Wrong again.  The man likes tomatoes, fruit, rice, curry and he has unwittingly eaten tofu many, many times in Thai food.  But apparently I'm wrong.  He liked the rice and the strawberries . . . sigh . . . well I won't give up!! Tomato Salad with Oregano 2 tomatoes cut into quarters 1 tbsp extra virgin olive oil Salt & pepper to taste ¾ tsp dried oregano Put all ingredients into a bowl and toss well. Makes 2 servings.

Parrot Mom 5" x 5" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Paintbrush 1.25" x 6.5" $1.00 BUY  May not be exactly as shown.  Each piecing is individually handmade.

2 peaches or nectarines (I used nectarines) 1 tbsp lemon juice, freshly squeezed 2 tsp sugar Peel the peaches, cut them in half then pit them. Cut into bite-size pieces. Put in a bowl, sprinkle with lemon juice and sugar. Let stand a few minutes. Toss well, then portion out into individual cups and serve.   Makes 2 servings.

Beet Greens I saved the beet tops from the beets used in the salad.  I rinsed them several times and trimmed off the stems.  Cook, covered, using only the water that clings to the leaves after washing.  Boil for about 3 minutes until tender.  Serve at once seasoned with salt, pepper and butter.  You could also use a little vinegar or fresh lemon juice. HAL HATES BEETS SO YOU CAN BET HE REALLY HATED THE BEET GREENS.  I LOVE THEM.

Potato Puree 2 potatoes, Russet or Idaho-type or Yukon Gold 1 tbsp butter 1/3 cup milk salt and pepper to taste Prepare the potatoes, leaving the skin on.  Boil or steam until very tender, about 20-25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the milk with the butter and microwave on medium-high for a couple minutes until hot.  Pass the potatoes through a food mill or potato ricer (I peeled the potatoes and used a potato masher), then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm.  Makes 2 servings.

Italian-Style Sausage in a Tomato Sauce 2 Italian sausages 1 tbsp olive oil 1 clove garlic, crushed 1 sprig rosemary (I used fresh out of my herb garden) 1/3 cup My Mother's Tomato Sauce (recipe below) salt and pepper to taste Prick through the skin of the sausages in several spots using a fork.  Put the sausages in a saucepan, over them with water, then bring to a boil.  Cover and simmer 5 minutes.  Take the sausages out of the water, pat them dry, then cut each sausage into 3-4 pieces.  (I used mild sausage and cut them into 6 pieces each) .  Heat oil in a sauté pan over medium-low heat.  Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3-4 minutes.  Pay attention not to let them burn.  Add the sausages, then sauté until they become lightly coloured, 2-3 minutes.  turn them a few times while cooking.  Add the tomato sauce, then cook ...

  Beet and Green Apple Salad 3 beets 1 Granny Smith apple 2 tbsp Classic Vinaigrette (recipe below) salt and pepper to taste Prepare the beets:  boil or steam them about 25-30 minutes.  Let the beets cool down a few minutes, then peel them and dice into 1.5 cm pieces.  Place the pieces in a salad bowl.  Cut the apple into 1.5 cm cubes, without peeling them, but removing the core.  Add the apples to the salad bowl.  Pour in the Classic Vinaigrette, then season with salt and pepper.  Toss well, then serve. Makes 2 servings. Classic Vinaigrette Whisk together 3/4 cup extra virgin olive oil, 3-1/2 tbsp wine vinegar (I used red wine vinegar) and 1 tbsp Dijon mustard. I LOVED THIS SALAD.  HAL DOESN'T LIKE BEETS APPARENTLY.  HE ONLY LIKES BEET RELISH.  FIGURE THAT OUT IF YOU CAN.

Blue Cheese Burgers 1/4 onion, finely chopped 1/4 stalk celery, finely chopped 220 g ground beef, extra-lean or lean 3/4 tsp dried oregano 1 tsp Dijon mustard salt and pepper to taste 20 g blue cheese, crumbled 1 tsp olive oil 2 hamburger buns Mix together onion, celery, ground meat, oregano, mustard, salt and pepper.  Divide the mixture into 4 portions.  Shape each portion into rounds and flatten each one slightly.  Crumble the cheese and place a small amount in the centre of half of the rounds (about 2 tbsp or crumbled cheese per round).  Place the remaining meat rounds on top of the cheese topped rounds.  Use your hands to mold the rounds together, encasing the crumbled cheese, and shaping them into burgers. Cook the burgers on a medium grill, lightly oiled, for about 10 minutes, or until cooked through, turning them once.  Alternatively, you may cook the burgers on a non-stick, heavy-bottom pan, over high heat.  (I cooked in a pan over me...

Barley and Lentil Soup 1/3 cup green-brown lentils, rinsed and drained 1/2 onion, finely chopped 1 carrot, finely chopped 2 cups Swish chard, or spinach, coarsely chopped and packed 1-1/2 cloves garlic, minced (I love garlic so used 2) 1 tbsp olive oil 1/2 tsp ground cumin 2 cups chicken broth 2 cups water 1/3 cup pearl barley 3/4 cup canned tomatoes (diced or chopped) salt and pepper to taste Heat the oil in a large pot over medium heat.  Add the onion and sauté 3-4 minutes until soft.  Add the carrots, then sauté 5 minutes with occasional stirring, until they are golden-coloured.  Add the garlic and stir 1 minute, then add the cumin and stir 1 minute.  Pour in the broth, water and barley.  Bring to a boil, reduce the heat, cover and simmer 25 minutes. Stir in the tomatoes and lentils.  Continue to simmer, covered, until the lentils and barley are tender, 25-30 minutes. Add the Swiss chard or spinach to the soup, cover and simmer until ...

I made this recipe for Judy's 13th birthday party.  Deb is actually tossing the salad in this photo.  The only change I made to the recipe is that I added the cooked rhubarb into the salad dressing rather than on the salad greens and the greens I used was baby spinach. 4 stalks rhubarb, cut diagonally into thin slices 1/4 cup sugar 2 tbsp red wine vinegar salt and pepper to taste 16-20 spinach leaves 6 tbsp. vegetable oil Place the rhubarb in a wide saucepan.  Sprinkle on the sugar and add enough water to cover by 1".  Place over high heat and bring to a boil.  Cook, uncovered, for exactly 2 minutes.  Remove from heat and pour through a large sieve into a bowl.  Return the liquid to the pan.  Stir in the vinegar, salt and pepper, and place over high heat.  Cook, uncovered, until the mixture is reduced to 1/2 cup.  Meanwhile, divide the spinach among 4 salad plates.  Arrange the rhubarb over the spinach.  When the liquid is redu...

Barley is a source of B-complex vitamins and a good source of soluble fibre, the kind that helps to reduce blood cholesterol levels. I thought the salad was okay . .. but not exciting. My fellow testers seemed to feel the same way. 1 cup pearl barley 1 cup tightly packed fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup olive oil 1/2 tsp salt 1/2 tsp pepper 2 cloves garlic, minced 4 cups cherry tomatoes, halved 2 cups corn kernels, cooked Bring large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again. Meanwhile, in food processor or blender, puree basil, Parmesan, oil, salt and pepper ; stir in garlic. Toss with barley. add tomatoes and corn; toss again. Cover and refrigerate for up to 2 days. Source: CanadianLiving.com

Pencil #2 1" x 6" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Pencil #1 1" x 3.5" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Patio Lantern 2" x 2.5" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Pie #2 3.5" x 4.5" $1.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Pie #1 2" x 5.5" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Penguin 3" x 5.5" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.