Wednesday, December 31, 2008

Project 365

I love to scrapbook...I don't get much time to do it, but when I do, I thoroughly enjoy myself. So when I stumbled upon Project 365 by Becky Higgins, I thought this was the perfect way to ensure I keep up with my scrapbooking.

The idea is that you take one photo every day to capture your life..not just the significant events. Then you scrapbook one week on a 2 page layout. The Project 365 kit looks fantastic, but I decided I would make my own layout with colours I love. So I went to my local scrapbook store to pick out papers (and thankfully Janet had just completed an album in the colours I chose, so she was able to help me out!!). And then I picked up my first week of photos from Blacks. I'm excited to do my first week!

Anyways, I've posted a few pictures that reflect my first week of project 365. Enjoy!

Tuesday, December 30, 2008

What's Cooking Wednesday #7

Happy New Year! In honour of New Year's celebrations, I chose an appetizer for my What's Cooking Wednesday post today. Soooooo good!

Bacon Wrapped Water Chestnuts

1 package of low salt bacon (I used pork, but I'm sure it would work with turkey bacon too)
1 can of whole, peeled water chestnuts

1 cup of ketchup

1/2 cup brown sugar

Cut bacon strips in half. Drain water chestnuts. Wrap one 1/2 strip of bacon around one water chestnut. Secure with a toothpick and place in a baking dish. Continue until all bacon is used up.

Bake at 350F for about 40 minutes.

Heat the ketchup and sugar in a pot, stirring until the sugar is dissolved. After the 40 minutes, drain off any grease from the bacon. Cover each bacon wrap with the ketchup mixture. Return dish to oven for another 10-15 minutes.

Serve immediately!
These are so good...they were devoured quickly! I think next time I make them, I will add the sauce sooner so it becomes more caramelized....

Wednesday, December 10, 2008

What's Cooking Wednesday #6

So we've all been sick this week, so I'm going back to my recipe files to find a yummy meal (I'll post a picture when I make it again) for this week's What's Cooking Wednesday

Sweet Potato Salad
2 large sweet potatoes, peel and cut into 1/4 inch cubes
1 1/2 Tbsp cider vinegar
1 1/2 Tbsp Dijon mustard
1 tablespoon honey
1/4 cup vegetable oil (I used safflower oil)
1 cup diced celery
1/4-1 cup diced red bell peppers
sea salt & fresh ground pepper
2 Tbsp chopped fresh parsley (I didn't have any, but it was fine without!)
1 green onion, thinly sliced
salad greens

Steam sweet potato cubes for 6 to 8 minutes, until just tender. Do not overcook. While potatoes steam, whisk vinegar, mustard, and honey in a small bowl. Slowly add oil in a thin stream, whisking until dressing emulsifies.

Place diced celery and red peppers in a serving bowl. Add steamed potatoes and dressing. Stir gently, add salt and pepper to taste, set aside for a few minutes. When salad has cooled a little, toss in parsley and scallions. Serve on salad greens.

Steamed sweet potatoes are one of my favourite foods! My husband and I and my in-laws loved this meal...I've given up on the kids!


Wednesday, December 3, 2008

What's Cooking Wednesday #5

So I've finally decided to start cooking again (I could only handle sandwiches, waffles and pancakes for so long!) Last night I made Pork Tenderloin with Apple Stuffing...delicious!!

Here's the recipe:
1 pork tenderloin (about 1 pound)
2 T olive oil
2 small baking apples, cored and thinly sliced
1 medium onion, chopped
1 C fresh bread crumbs (2 large slices of stale bread)
1/2 tsp marjoram (next time I think I'll use sage)
1/2 tsp freshly-ground black pepper
1/2 tsp salt

Wellesley apple butter

Preheat oven to 375 degrees Fahrenheit.Split the tenderloin almost in half lengthwise. Place it between two sheets of waxed paper; pound it to about ½-inch thick.

Heat the butter or olive oil in a skillet over medium heat. Add the apples and onion and sauté until lightly brown and soft, about 5 minutes. Add the bread crumbs and marjoram and toss with the apple-onion mixture until moistened through. Remove from heat.

Pepper and salt the inside of the tenderloin and spread the apple stuffing over the surface. Roll the tenderloin lengthwise and tie with kitchen string. Reheat the skillet over medium heat. Add oil and brown the pork on all sides. Place in a baking dish.

Baste the tenderloin with apple butter and bake for 45 minutes. Add apple butter 2 or 3 times over the course of baking. Remove from the oven; let stand 5-10 minutes before serving.

(Picture to come)

I served this with mashed sweet potatoes and mixed frozen veggies. T loved it, the kids ate the meat, but nothing else!