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...

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'...

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,...

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