There are always some foods that you remember eating for ever. Meatloaf! Tuna Casserole! {Child of the 60s.} Spaghetti! And when I got married I could make three things – meatloaf. tuna casserole, and spaghetti. My Mom’s recipe. And I didn’t do any of them very well. I am surprised The Man and I are still married – especially if the way to a man’s heart is through his stomach. I switched recipes many times for spaghetti. I am always looking for a ‘better’ recipe. I finally found one we really like and then along comes Donna.

I seldom make meatballs but that just changed. Donna’s mix of beef and pork with Parmesan and breadcrumbs results in a perfect meatball that holds together nicely and tastes great. Definitely making these again. And the sauce is super simple, too. Canned tomatoes, onion, garlic, basil, beef stock, red wine. Super simple.

Check with

for their ‘sketti this week. And it was my choice so I hoped they liked it.

The recipe is from Modern Classics: Book 1 page 134.

I found her recipe for just the meatballs HERE.

So many to chose from….

    Living in the Deep South, Snow is a ‘never gonna happen’. Guess I wished enough cause….

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    Not only once, but three times this past winter.
    Be Careful What You Wish For??

As a young girl we lived overseas. I always wished to go back and visit the house I spent part of my childhood in…..

    An old Grist Mill built during the time of Elizabeth I.

    Fun living in a ROUND house!

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    It hasn’t changed a bit. Well…since I was there.

But I also wished for…

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    Traveling to Colorado to ride the rails.
    The Durango-Silverton Railroad has spectacular views.

My wishes get less materialistic as I grow older. But I’m still wishing.

52 Photos: Gallery 21

The days are cooling down now here in the Deep South and while it’s not quite as cool as I would like it to be it is cool enough to start adding soups and stews to the weekly menus. How fortunate that this week I Heart Cooking Clubs is doing Nigel’s Soups and Stews.

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    400 grams potatoes, peeled halved or quartered.
    1 onion
    500 mls (2 cups) water
    500 mls (2 cups) milk
    400 gms mixed fresh fish, chopped into large cubes
    2 Bay leaves
    1 cup corn kernels
    2 green onions
    Salt and Pepper to taste

Peel and roughly chop an onion into a large deep pan.
Add the water, milk, pepper, salt, and bay leaves and bring to the boil.
Lower the heat so the liquid simmers and, when the potatoes are soft, add the fish.
Continue to cook on a low heat for 10 minutes.
Add the corn.
Roughly chop two green onions and a small bunch of parsley, and stir them into the soup carefully, without breaking up the fish, then serve as soon as the corn is tender.


This is basically Nigel’s recipe but I did make some changes. I added about 1 Tbl of salt which he did not have in the recipe. I also thickened the soup with some corn starch. The soup was very thin for the ingredients so the thickening made it quite filling. {The next time I would smash some of the potatoes in the soup before adding the other ingredients.}Nigel suggests haddock, salmon, and cod. I used catfish (I DO live in the south!) and cod. I think salmon would have been excellent in the soup – if I had only had some.

And some crusty bread would have been good, too.

Nigel’s original recipe is HERE.

And for the rest of the visit IHCC Ladle It Up!

If you are an egg and potato fan then this recipe is for you. It is exactly what the title says it is.

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And incredibly easy to make.

    peel potato
    chop potato
    fry potato in a little olive oil
    season potato
    add sage. Fry a little more
    add egg. Fry a little more

DONE!! A quick and easy breakfast or lunch.
I had not planned to add the egg since I was using the potatoes with steaks but the thought of that lovely yellow yolk mixed with the potatoes was just too good to pass up. Seriously. Delicious!

The recipe is HERE on Donna’s site.I know that Gaye, who chose this week’s recipe, and Chaya have made them and liked them.

As I sat on my back porch in my rocking chair today, I could see, feel and smell summer ebbing away.

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I could hear the wind blowing softly through the trees. I could even see a few falling leaves.

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I can tell by the shorter days that fall is on the way. The hot, lazy days of summer aren’t going to stay.

Blissful spring has come and gone.
The remaining days of sleepy summer won’t last long.

Glorious fall colors will soon appear.

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But, like the flowers of summer they will disappear.

Source: Seasons Ebb Away, Season Poems Jenny Kelly

52 Photos: Gallery 20

It’s potluck week again with I Heart Cooking Clubs. I went with Bittman again. His recipes have so much flavor and they are healthy to boot. It’s a win/win!

There is just something about the flavors used in Asian food that always draws me in. Ginger. Sesame. When I saw this recipe in Bittman’s The Food Matters Cookbook I knew it would be perfect.

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    8 ounces any rice, buckwheat(soba){which is what I used}, or wheat noodles, preferably whole grain.
    1 tablespoon sesame oil
    2 tablespoons vegetable canola oil
    1 tablespoon minced garlic
    1 teaspoon minced ginger
    1 cup chopped green onions
    2 large carrots chopped, sliced, or julienned
    3 celery stalks, chopped, sliced, or julienned
    2 cups snow peas
    1/4 cup chicken stock or water (more if you need it, I didn’t.)
    2 tablespoons soy sauce
    1 egg, beaten {I left this out cause of the cholesterol. Next time I would add it in.}
    black pepper
    1/4 cups chopped peanuts for garnish


Bring a large pot of water to a boil and salt it. Cook the noodles according to the directions on the package, but make sure they don’t get mushy. Drain the noodles and rinse under cold water. Toss them with sesame oil to prevent sticking.
Heat oil in a large, deep skillet over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.
Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.
Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. I have found that I needed more soy sauce. Garnish and serve.

I added chicken to mine – a 6 oz breast. Slice up the chicken and brown in the oil before you cook the veggies. When the chicken is done set it aside and then start with the veggies, etc. Add the chicken back when you add the noodles.

This fits pretty well with the DASH way of eating. I used less oil than called for and the buckwheat noodles are better for you. Like I said – win/win.

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I liked it better without the chopped peanuts.

<The recipe is on page 208 of his cookbook.

Visit with the other IHCC members for their Potluck picks. So many chefs to choose from!!

Isn’t that a fun word?
If you don’t know what a kushaw is…

kushaw

    …it is a winter squash.

Similar to a pumpkin in flavor, but milder. And it makes a great cake!!

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While this was probably one of the least photogenic bundts EVER it is quite tasty.
AND it was baked in the SLOW COOKER!! Which is what caught my eye when I saw the original recipe – Old Fashioned Pumpkin Cake in a old cookbook.

Slow Cooker Kushaw Bundt Cake

    1/2 cup veggie oil
    2 eggs
    1 1/2 cups sugar {I used bulk Stevia with an extra shot of plain Stevia}
    1 cup pureed KUSHAW
    1/2 cup water
    1 1/2 cups AP flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp cinnamon {I used a full tsp}
    1/2 tsp ground cloves
    1/2 tsp grated nutmeg
    1/8 tsp salt
    1 cup chopped pecans.

In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water.
Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Blend well. Stir in the pecans. Turn into a buttered bundt pan.
Carefully place the bundt pan in a 5-quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours, or until a cake tester inserted in center of the cake comes out clean. {Mine took 3 hours} (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker. Cut into wedges and serve warm or at room temperature. Instead of the recommended whipped cream or powdered sugar I topped it with a

Honey Cinnamon Drizzle

    1/2 cup butter
    1 tsp cinnamon
    2 Tbl brown sugar
    1/4 cup honey

Mix the ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken.Allow to cool before drizzling on the cake And try NOT to eat it with a spoon!!!

Our theme for September was Autumn Harvest hosted by the lovely Tux of Brooklyn Homemaker

BundtBakers

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

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