In My World

Quantity : 4 servings Preparation : 15 min Cooking : 40 min  Cooking Dish : 21 cm diameter 220 calories/serving Ingredients 4 eggs size large 1/3 cup cream cheese 45 g 1/3 cup cream 15% 85 mL 2/3 cup Cheddar cheese, grated 50 g 5 sun-dried tomatoes (oil packed), finely chopped 20 g 1 serving Oven-Roasted Peppers butter, unsalted, to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Butter a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cream cheese and cream using a fork. Add salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready. Let rest a few minut...

Quantity : 6 servings Preparation : 5 min Cooking : 30 min Standing : 45 min 70 calories/serving Ingredients 6 yellow or red sweet peppers 1.2 kg 2 tbsp extra virgin olive oil 30 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe. Method Preheat the oven to 215°C/425°F. Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking. Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander...

This recipe takes Biscuits and Gravy to a whole new decadent level . . . SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min Sausage Gravy 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 min...

Boil 4 to 6 medium sweet potatoes until tender, but not soft. Drain, peel, and put through ricer or mash with fork.  Add milk, butter, 4 tbsp chopped walnut meats, brown sugar, and salt to taste. Turn mixture into buttered baking dish, allowing enough room between layer of potatoes and top of dish for a layer of marshmallows, which swell and spread during cooking.   Bake in slow oven 325F until marshmallows are puffed and browned.  Serve in baking dish. Serves 6.

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.

2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender of food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water. Set them aside. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and saute 2-3 minutes until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 minute, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 minutes. Add salt and pepper to taste. ...

I wish I could have taken a photo to decorate this blog post but you aren't allowed to take photos in the Passport Office.  Here's one from google instead . . .  I had a passport years ago when I used to travel fairly frequently to the US to attend board meetings for an international non-profit . . . and one very memorable trip to Trinidad & Tobago.  When it expired I didn't bother to renew it . . .  . . . and then dear hubby became a long-distance truck driver and we were planning on travelling together.  I went to renew my passport and realized it was past due and I needed to reapply.  Well, times have changed since the first passport application and I was asked for more ID which I had not brought.  I walked away un-passported and didn't go back. Anyway, we decided to try a short Canadian run for my first run and learned that I can not sit still for that many hours at a time, washing my hair in a bathroom sink in a truck stop isn'...

2 potatoes, Russet, Yukon Gold, or Idaho-type 1 tbsp butter 1/3 cup milk salt and pepper to taste Prepare the potatoes, leaving the skin on.  Boil or steam until tender, about 20 to 25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the ilk with the butter and microwave on medium-high for a couple of minutes until hot.  Pass the potatoes through a food mill or potato ricer, 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.

Selection Buy 1-1/2 pounds for 4 servings.  Buy smooth, firm, well-shaped parsnips, small to medium in size. Preparation Scrape or peel.  Leave whole or cut into halves, quarters, or slices. Cooking Cook, covered, in a small amount of boiling salted water until tender, about 30 minutes. Serving Season with salt, pepper, and melted butter or margarine and serve hot with a sprinkling of minced parsely.

Selection Buy 1 pound for 4 to 6 servings.  Buy clean, firm, moist mushrooms which are free of spots. Preparation Clean by brushing well.  Do not wash unless loam (aka dirt) clings to them.  If it is necessary to wash mushrooms, was quickly; do not soak.  Do not peel unless skin is tough.  Leave whole, or remove stems and chop fine, leaving caps whole. Cooking Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes.  Season with salt and pepper. Serving Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.   Serving raw Prepare mushrooms as suggested.  Excellent served raw in salads and vegetable trays.

Boil potatoes.  Force through a ricer or mash well.  Season to taste with salt and pepper. Add 1/3 cup of hot milk or potato liquid and 3 tbsp butter, margarine, sour cream, or sour milk for every 5 potatoes.  Beat well until light and fluffy. To keep hot, set over pan of hot water or pile lightly in casserole and place in slow oven 325F.

Selection Buy 3 pounds for 4 servings.  Look for bright green, fresh-looking pods that are somewhat velvety to the touch. Preparation Prepare and serve as soon as possible after purchase.  Shell and wash just before cooking.  Reserve a few pods to cook with the peas. Cooking Cook peas, covered, in 1 inch boiled salted water for 8 to 12 minutes.  Drop in a few of the pods for additional flavour. Serving Remove the pods.  Season with pepper and butter or margarine.  Try adding a sprinkling of chopped fresh mint leaves for variety.  Serve at once while the colour is bright and the flavour is fresh and sweet.

Quantity : 4 servings Preparation : 5 min Cooking : 30 min 190 calories/serving Ingredients 1 cup green or brown lentils (dried), rinsed and drained 150 g 2 cups My Mother's Tomato Sauce 500 mL 1 pinch salt [optional] 0.2 g Before you start It is not necessary to soak the lentils in advance. Method Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 min until tender but still somewhat al dente. Drain the lentils, discard the liquid, and set them aside. Heat My Mother's Tomato Sauce in a saucepan over medium-low heat. Add the lentils and cook 5-7 min, with occasional stirring, until the lentils are fully cooked. Serve. My Mother's Tomato Sauce Quantity : 625 ml Preparation : 10 min Cooking : 20 min Ingredients 1 2/3 cup canned tomatoes (diced) 400 g 1 clove garlic 1/2 onions, finely chopped 100 g 1/2 carrots, finely chopped 50 g 1/4 stalk celery, finely chopped 18 g 1 tbsp olive oil 15 mL 1 1/2 tbsp butter,...

Selection Buy one large head (about 3 pounds) for 4 to 6 servings.  The flowerets should be white of cream white, and they should have a fresh green jacket of outer leaves.  The head should be clean, heavy, and compact. Preparation Wash well.  Remove the green stalks.  Leave the head whole or separate into flowerets. Cooking Cook, covered in 1 inch of boiling salted water only until tender when tested with a fork.  Flowerets will require no more than 8 to 15 minutes; a whole head of cauliflower will require 20 to 30 minutes. Serving   Serve hot with butter or margarine or serve with cheese sauce, almond butter, or Hollandaise sauce. To serve raw cauliflower Break into flowerets and serve on a relish plate.  Use as an appetizer with a dunking sauce.  Add to vegetable salads.

Cut cooked carrots in halves or quarters, if large.  Melt 1/2 cup butter in heavy pan; add 1/2 cup brown sugar.  Stir until melted; add carrots and cook until well glazed.

Selection Buy 1 bunch (about 1-1/4 pounds) for 3 servings.  Choose firm, clean, well-shaped, smooth carrots with a bright gold colour.  Tops should be fresh and green. Preparation Remove tops.  Scrape or pare carrots thinly with a knife or scru well with a stiff brush.  Leave whole, dice, cut into slices or strips, or shred. Cooking Cook, covered, in 1 " of boiling, salted water.  Boil gently about 5 minutes for shreds, 10 to 20 minutes for cut pieces and 15 to 20 minutes for whole carrots. Serving Serve hot with a sprinkling of parsley and season with salt, pepper, and butter or margarine, or serve with lemon butter, or with white sauce.  Carrots may be mashed and served hot seasoned with pepper and melted butter or margarine.

Quantity : 1 serving Preparation : 5 min Cooking : 15 min 190 calories/serving Ingredients 3 small potatoes 140 g 2 shallots 80 g 1/2 tbsp olive oil 8 mL 1 pinch salt [optional] 0.2 g Before you start Metal skewers are needed for cooking. Method Precook the potatoes in salted boiling water for about 5 min. Halve the shallots. Drain the potatoes well, then thread them onto metal skewers alternating them with the shallots. Brush the skewers with olive oil and sprinkle with salt. Cook for about 10 min over a hot grill, turning often, until the potatoes are tender. Serve. https://www.soscuisine.com/recipe/potato-skewers

Quantity : 1 serving Brining : 30 min. Preparation : 5 min. Cooking : 10 min. Standing : 5 min 340 calories/serving Ingredients 1/2 clove garlic, crushed or pressed 1 tsp olive oil 5 mL ground pepper to taste [optional] 1/2 tsp herbes de Provence 0.4 g 1 pinch salt [optional] 0.2 g 1 T-bone steaks 260 g Method Mash or press the garlic, then blend it with the oil, herbs, freshly ground pepper, and salt to form a paste. Pat the steaks dry with paper towels, then rub the garlic paste on both sides of the steaks. Let stand at room temperature for 30 min or refrigerate overnight. Take the steaks out of the refrigerator at least 15 min before grilling. Grill the steaks with medium-high heat to the desired level of doneness, about 3 min per side for medium-rare (for a 1 cm thick steak), turning them once. Alternatively, cook the steaks under the broiler. Let the steaks stand for a couple minutes before serving. https://www.soscuisine.com/recipe/healthy-grilled-steak

Selection Buy 1-1/2 pounds for 4 servings.  Heads of cabbage should be reasonably solid and heavy for their size and have a fresh green colour. Preparation Wash well.  Cut into wedges and remove the core, or shred for cooking. To cook wedges Cook, covered, 10 to 15 minutes or until just barely tender in 1 " of boiling salted water or the water in which a ham or corned beef was cooked. To cook shreds Cook rapidly, uncovered, in a small amount (not more than 1/2") of boiling salted water for about 5 minutes, or until just crisply-tender. Serving Serve at once while hot.  Season with pepper and butter or margarine. Buttered Cabbage Add 1-1/2 to 2 tbsp of melted butter or margarine to each cup of drained, cooked cabbage.

500 g pkg frozen broccoli 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/2 cup sour cream 1/2 tsp salt 1/4 tsp each of pepper and garlic powder 1/4 cup all-purpose flour 1/4 tsp baking powder 3 eggs, well beaten 1 tbsp butter or margarine Place frozen broccoli in 1/2 cup of boiling water in a covered saucepan.  Place over heat.  Bring to a boil.  Simmer for 5 minutes until broccoli is broken up.  Drain well.  Chop into smaller pieces. Combine broccoli, Swiss cheese, Parmesan cheese, and sour cream. In a separate bowl, mix together the salt, pepper, garlic powder, flour, and baking powder.  Add to the broccoli.  Stir in the eggs. Spoon broccoli mixture into a buttered 1-1/2 quart casserole dish.  Bake at 350F for 35 to 40 minutes until set. Serve hot or warm.  Serves 4 to 6. Note:  You can substitute 1/2 tsp of dried basil or oregano for the salt. Note:  Good served with grilled steak, broi...

Selection Buy 1-1/2 pounds for 4 servings.  Broccoli should be fresh and clean with stalks that are firm and tender.  It should have tightly closed green flower buds in compact clusters or heads; there should be no yellow colour evident in the buds. Preparation Wash well and trim off a bit of the end of the stem, but do not remove the stems.  The whole stalk is edible.  If any of the stems are more than 1" in diameter, it is good to make lengthwise gashes through them (about 4 to 6) almost to the flowerets.  The stalks will then cook as quickly as the flower buds. Cooking Drop the prepared broccoli into a small amount of boiling salted water.  Cover and cook quickly until just tender - 10 to 15 minutes. Serving Remove broccoli carefully from water to avoid breaking flower buds.  Serve at once seasoned with salt, pepper, and melted butter or margarine, or with lemon or almond butter, or with Hollandaise or a cheese sauce...

Selection Buy 2 bunches for 4 servings.  Beets are sold in bunches with tops on; tops should be fresh and green.  Beets should be smooth, clean and firm. Preparation Cut off all but about 2 inches of the tops*.  Save the tops.  Wash beets well. Cooking Cook whole beets, covered in boiling, salted water to cover until tender - 30 to 45 minutes.  Very old, woody beets will never cook tender. Serving Drain.  Pour cold water over beets and rub off skins.  Serve small beets whole; slice or dice large ones.  Reheat with butter or margarine, salt, pepper and a little fresh lemon juice or vinegar. To serve Raw Beets Shred fine and add to a salad. *Cooking Beet Tops (Greens) Rinse the greens well.  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...

. . . another favourite vegetable . . .  Selection Buy 1-1/2 pounds for 4 servings.  They should be clean, firm, crisp, tender and free from blemishes. Preparation Young, tender beans need only to be washed and have the ends nipped off.  Cut crosswise into inch lengths, or sliver them lengthwise for French style beans. Cooking Cook, covered, in 1/2 inch of boiling saled water.  Allow 15-20 minutes for cut beans; 10 minutes for French style beans. Serving Season with salt and pepper, and butter or margarine.  For variety, bacon or ham drippings or crumbled crisp-cooked bacon will add a good flavour. To serve raw Reserve a few young beans to cut into mixed green salads.

. . . one of my favourite vegetables . . .  Selection Buy 1 pound for 3 servings.  Brussels sprouts should resemble firm miniature heads of cabbage.  They should be compact and bright green in colour. Preparation Remove any loose or discoloured leaves.  Cut off a bit of the stem.  Wash thoroughly in cold water. Cooking Cook, covered in 1 inch of boiling salted water only until tender, about 8 to 1 minutes. Serving Serve at once seasoned with pepper and a generous amount of melted butter or margarine or serve with Hollandaise sauce . . . or . . . Brussels Sprouts Salad Brussels Sprouts with Pancetta Braised Brussels Sprouts with Marjoram

Quantity : 2 servings Preparation : 5 min Cooking : 20 min 110 calories/serving Ingredients 7 Brussels sprouts, cut in half or quartered 180 g 1/2 shallots, finely chopped 20 g 3 1/2 tsp butter, unsalted 16 g 2 tbsp pine nuts [optional] 16 g 1/2 cup chicken broth 125 mL 1/2 tbsp marjoram, fresh, chopped 4 g 2 tbsp cream 15% 30 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Prepare the vegetables: cut the sprouts in half (or into quarters, if large) and chop the shallot(s) finely. Melt half the butter in a large pan over medium heat. Add the nuts and sauté until golden, about 3 min, with constant stirring, taking care not to let them burn. Transfer the nuts to a small bowl and set aside. Add the sprouts to the pan and cook 2 min, with stirring, then pour in the broth, cover, and simmer until the sprouts are almost tender, about 7 min. Uncover and simmer until the broth evaporates, about 7 min. In the meantime, melt the remaining butter in a small pan ov...

Scrub potatoes, dry, and rub skins with soft butter or margarine. Bake in preheated very hot oven 450F until tender, 45-60 minutes. Remove from oven, cut slit, and pinch potato until it opens at slit. Serve with butter or margarine, sour cream, or sprinkle with paprika.

1-1/2 cups mashed potatoes 2 tbsp butter or margarine 1 egg 1/2 cup hot milk or cream salt and pepper to taste Combine ingredients, beat well, and place in greased baking dish. Sprinkle with a little paprika and bake in moderate oven 375F until top is lightly browned. Serves 4 to 6.

Quantity : 2 servings Preparation : 15 min Cooking : 10 min Standing : 1 h 500 calories/serving Ingredients 5 tbsp rice, long grain 60 g 2 eggs size large 1 carrots, grated 100 g 1 stalk celery, finely diced 70 g 1 green onions/scallions, finely chopped 3/4 cup green kidney / flageolet beans (canned), rinsed and drained 190 mL 4 tsp extra virgin olive oil 20 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 200 g salmon, canned 1 cup baby arugula 20 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 tbsp fresh cilantro [optional] 2 g Method Cook the rice. Let stand in the refrigerator at least 1 h. Boil the eggs (10 min), cool them down immediately in cold water. Set aside. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss. Transfer the salad to serving bowls. Cut the ...

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream. Portion size 8 servings Credits :Canadian Living Magazine: October 2004 INGREDIENTS 2 teaspoons extra virgin olive oil 1 onion chopped 6 cups sliced white and/or cremini mushrooms (1 lb/500 g) 6 garlic cloves minced 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 6 cups chicken stock (or vegetable stock) 3 tablespoons lemon juice or wine vinegar 1 cup 5% cream 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped green onion METHOD In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour...

Quantity : 2 servings Preparation : 10 min Cooking : 10 min 220 calories/serving Ingredients 2 salmon steaks 340 g 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/2 mangoes 150 g 1/2 tbsp fresh cilantro, chopped 1 g 1 tbsp gingerroot, grated 14 g 1/4 dried chili peppers 0.1 g 1 tbsp lime juice, freshly squeezed 1/2 lime Before you start The steaks can be cooked using either a broiler in the oven or an outdoor grill. A blender or food processor will be very useful to purée the dip. Method Place the salmon steaks in a glass baking dish. Brush them with the oil and a few drops of the lime juice, then let them marinate 10 min while preparing the barbecue, or preheating the broiler, and preparing the mango dip. Peel the mango, cut the flesh from the pit and add it to a blender. Coarsely chop the fresh cilantro, grate the ginger and mince the chili pepper, then add them to the blender. Pour in the remaining lime juice and pulse the blender until ...

Quantity : 2 servings Preparation : 5 min Cooking : 15 min 110 calories/serving Ingredients 2 zucchini, sliced into 3-4 mm rounds 260 g 1 tbsp Parsley and Garlic Base  15 mL 1 1/2 tbsp olive oil 23 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A mandolin will make slicing the zucchini easier. Method Prepare the zucchini. Slice them into 3-4 mm rounds. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently. Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente. https://www.soscuisine.com/recipe/sauteed-zucchini

3 hard-cooked eggs salt and pepper 1/2 cup finely chopped celery mayonnaise Chop hard-cooked eggs well.  Season with salt and pepper.  Mix with celery and mayonnaise.   Makes 4 sandwiches.

For each sandwich, fry 1 tbsp onion in butter until slightly browned. Add 1 tbsp minced cooked ham and stir in 1 slightly beaten egg. Cook slowly until firm and season with salt and pepper.   Serve hot.

1 cup minced, cooked or canned chicken 1/2 cup minced celery 1/4 cup mayonnaise or salad dressing 1/2 tsp salt 1/8 tsp pepper pinch of Accent (I never use this) 1/4 tsp prepared mustard Combine all ingredients.  Makes 4 sandwiches.

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.

My first attempt at using Copic markers.  I need a LOT more practice . . . LOL.