Tea For Three

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What makes this recipe extra healthy is the replacement of the pastry with a potato base. I used regular potatoes, but I think sweet potatoes would be a tasty alternative! Add any ingredients you love. Next time I might add goat or feta cheese. (It’s also gluten-free).

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- 1 large red bell pepper, seeded and halved

- 1 large yellow or orange pepper, seeded and halved

- 1 small red onion, thinly sliced into rings

- 1 tsp olive oil

- 1 clove garlic, minced

- 2 tbsp chopped, fresh basil leaves

- 3 med potatoes

- 1 cup shredded cheddar cheese

- 1 cup, whisked eggs

- 1/2 cup evaporated 2% milk

- 1/2 tsp dried thyme and salt

- 1/4 tsp black pepper

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* Grease 1 med and 1 small baking pan. Place peppers, cut side down on greased med pan. Combine onions, olive oil, and garlic in pan. Place both pans under broiler. Broil onions for 5 min and peppers until they begin to blister and char.

* Reduce oven temp to 375*. Transfer onion mixture to a med bowl and set aside. Let peppers sit until cool enough to handle. Using a paring knife, peel off  and discard skins. Slice into strips. Add peppers to bowl of onions, along with basil. Mix well.

* Peel potatoes and slice into 1/4 in thick rounds. Steam potatoes for 10-12 min, until tender.

* To assemble quiche, grease 8-in round pie pan. Layer 1/2 potatoes over bottom. top with 1/2 pepper mixture, followed by 1/2 cheese. Repeat layering.

*In med bowl, whisk together eggs, milk, thyme, salt, and pepper. Pour over vegetables. Bake, uncovered for 35-40 min, until quiche is firm to touch and cheese is golden brown. Let stand for 10 min before slicing.

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I’ve been married for over five and a half years. Crazy. I remember having fun going around the super duper huge department store registering for all things ‘home’. Yes, I did register for the expensive $100 place settings (they were basic white plates with a silver trim). I was fortunate to receive a few sets, but soon then discovered they had discontinued my line of dishes. Alas, I returned my fancy plates and bowls and decided to start over.

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My new route to complete a pretty proper table of fine china is much more fun. I am a sucker for all things blue and white and I am slowly collecting plates and bowls at my local thrift shops. I love how the colours bring about uniformity and the different patterns add visual interest. I found the above little bowls and plates for like $4 total. It’s fun having friends over for tea and treats - it’s an excuse to use my sweet little pink plates…and maybe in a few years I’ll have you over for a formal dinner with my complete set of blue and white china.

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This is my favourite salad of all time! It is the perfect combination of flavours (such as, garlic, crunchy candied pecans and feta cheese). It’s a crowd pleaser for sure. Add it to your list of things to make for summer bbq’s! You’re welcome!

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Dressing: (whisk all ingredients together)

- 1/4 cup red wine vinegar

- 1/2 cup olive oil

- 2 tbsp chopped fresh basil leaves

- 2 tbsp brown sugar

- 1-2 cloves garlic, minced

- 1/2 tsp salt and pepper (or to taste)

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Salad: (toss with dressing when ready to serve)

- bag of baby spinach

- 1/2 cup candied almonds or pecans

- 1/2 cup dried cranberries

- 1 cup chopped grape tomatoes

- 8 oz sun-dried tomato/basil flavoured feta cheese

- 1/2 cup chopped apple

- 1/2 bag bow tie pasta, cooked, drained and cooled

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I have this tiered plate that used to be my Oma’s. I don’t use it often and decided that it would work better as a place to display some of my jewelery. I’m always a fan of anything that involves a pretty piece of dishware and has a dual purpose.

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You can imagine my excitement when I stumbled upon a couple of 50 cent finds. I found this cute little woven basket, which is perfect for displaying my Japanese tea set. Other uses: fruit or bread basket, display your pretty yarns etc. I also found this romantic/shabby-chic frame, which features my handsome fall baby. I’m not even joking - 50 cents!

Finding a colourful piece of printed fabric can seriously make my day. I happen to have a mother who is a heck of a seamstress, so I can’t say that I have actually sewn a lot of things on my own. But, do I get some credit for coming up with a design? I say, don’t shy away from used fabrics, as you can always put them in the wash and they make for exciting cheap projects. A few weeks ago I found a few yards of pretty fabric for $8, add a pom pom fringe and voila - new curtains for my living room (see above). I have used vintage embroidered table runners to make pretty cushions. You can also use vintage tablecloths for decorative pillows as well (or use them for their original purpose by making your kitchen table extra pretty). Try framing a beautiful embroidered piece. The possibilities are endless.

Are there any fabric project ideas that you would like to share? I’d love to hear your creative thoughts!

I carry my cute little ‘ideas book’ with me wherever I go. You never know where you might find some inspiration; you could be perusing some magazines at chapters or notice a new colour combination you enjoy in the park’s flower bed. Maybe you would rather use your iPhone or your blackberry. I am an old school kind of girl and prefer to write things down and colour things in. I love my pencil crayons!

So here’s an idea for your ideas! Happy designing!

Three reasons why this stew makes me happy:

1. It is vegetarian (therefore, easy on the wallet).

2. It involves sweet potatoes and curry.

3. It brings cheer on ridiculously cold and snowy days.

2 tsp olive oil

1 cup chopped onions

1/2 cup each diced celery and chopped green bell pepper

1 clove garlic, minced

3 cups vegetable broth

3 cups peeled, cubed sweet potatoes

1 can (19 oz) diced tomatoes

1 can (19 oz) chickpeas, drained and rinsed

1 tbsp lemon juice

2 tsp grated gingerroot

1 tsp each ground cumin, curry powder, ground coriander, and chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup raisins

2 tbsp each peanut butter, and chopped, fresh cilantro

• heat olive oil in large, non-stick saucepan over medium-high heat. Add onions, garlic, celery, and green pepper. Cook until vegetables begin to soften.*
• Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes.
• Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot over rice (I prefer, Basmati).

* You can skip the saucepan route and cook it all in your slow cooker (this is what I did and it turned out great).