Cookbooks


Simple Quick. Healthy. Those three words describe this week’s dish from Donna Hay. My pick by the way.

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    red chillies
    onions
    garlic
    green beans
    bell pepper
    zucchini
    broccoli
    snow peas {I subbed in asparagus}

Chop them all up. Stir fry in a little oil. Throw in some soy sauce and sugar. Garnish with basil and cashews. And I added some five spice And it’s done. Like I said – quick, simple, healthy. And tasty!

The recipe is on page 70 of Donna’s Modern Classics: Book 1

Check with Gaye of Laws of the Kitchen, Chaya of Bizzy Bakes, and Sara of Simply Cooked for their stir-fry.

Yep, it’s that time of the month again. Potluck week for I Heart Cooking Clubs. I haven’t had a chance to try any of our new Chef’s, Diana Henry, dishes but I had made a Bittman recipe earlier. A tasty pasta dish with lots of bacon and asparagus.

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I found some asparagus on sale so I took advantage of it and brought home a couple of bunches. I know it won’t last long – we will eat it too quickly – so I had to make this dish before the Man came around!

    2 Tbsp olive oil
    4 ounces bacon, chopped
    1 1/2 lb asparagus, cut into 2 inch pieces
    8 ounces whole wheat pasta shells or ziti
    2 eggs
    1/4 cup Parmesan cheese (freshly grated)
    Pepper to taste

Cook your pasta according to package directions. {Bittman recommends WW pasta but I had some Rice and Quinoa pasta in the pantry from Trader Joes.}
Cook the oil and chopped bacon in a hot skillet over medium heat until has started to brown.
Add in the chopped asparagus and cook asparagus until softened but still crisp.
In a warmed bowl (I put mine in a hot oven and then turned the oven off while I was cooking the bacon mix.} beat the egg and then mix in the bacon and asparagus mix. Make sure to add the rendered fat from the bacon.
Mix the drained pasta with the egg mix. Add a little pasta water if needed. Add in the Parmesan cheese. Pepper to taste. Serve.


Just a note - if the bowl is too warm the egg will cook fine but stick to the bowl. I added a little pasta water as I was cooking the egg.
As usual Bittman was right on with this recipe. Very good.


You can find the recipe on page 219 in Bittman’s Food Matters Cookbook or HERE.


Check out with the other POTLUCKS were this month over at I Heart Cooking Clubs.

This week the bloggers with French Fridays with Dorie are celebrating a special birthday. Dorie’s! And we are doing it by making one of the sweet treats from her Baking Chez Moi, which comes out nest Friday. But her birthday is first so, Dorie, this Tourte is for you.

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You can find the recipe on her blog – In the kitchen and on the road with Dorie. She is generous enough to share several of her recipes from the new book on her site.

This is a tourte – a tart, basically, with two crusts. The crusts are made from the Sweet Tart Dough from BFMHTY (but you can find it here). It will also be in the new book – which you need to buy NOW!! It has always been my favorite crust.

Between the two crusts is a combination of peaches, sugar, flour, and almond ( or vanilla) extract.

    Oh, Yeah!!

I added a little extra sugar because we are WAY past peach season here in Louisiana and the ones I found were pretty but not sweet.

The only problem I had was with the top crust which simply would NOT remove itself from the parchment. I cut it in quarters to transfer it. In the end it was just fine. I really wish I had had some of Dorie’s Honey Peach Ice Cream to go with it.

Several years ago we baked our way through Dorie’s Baking From My Home To Yours. Now – starting November 11, we will be baking our way through Baking Chex Moi. If you want to join us – visit the TWD site – for everything you need to know.

And a big birthday shout-out to all the Doristas who celebrated Dorie’s Birthday this month with their treats:
Mini Cannelés

Chocolate Cream Puffs with Mascarpone Filling

Paletes de Dames, Lille Style

Brown Butter-Peach Tourte

After making this soup I knew I had had it before. And sure enough, we, WWDH members, made it February 2013. The note to myself is that I didn’t care for it much. So this time I made it a little different. Still, while tasty, not my fave.

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Onions cooked slow for sweetness. Beef stock, thyme. The recipe called for Brandy but I didn’t have any. I left out the mustard. I think that is why I didn’t care for it last time. But maybe it was the Brandy. I had a little piece of toasted bread with Asiago. Those went well together.

This was Sarah’s Pick this week. And check with Gaye for her soup.

The recipe is in Donna’s modern classics: Book 1 on page 27

I really wasn’t sure about this one. Pumpkin in stir-fry? Really? But I am always open to new ideas and new tastes. Sure glad I tried this one because it was very tasty!

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Sliced chicken with sliced pumpkin, chili peppers, fish sauce, basil, onions. Simple ingredients.

I made a few changes. My fish sauce smelled a little, eh…, off, (maybe it always does!) so I used Oyster sauce. And I completely forgot the basil. But even without the basil it was very good. And, as usual with Donna, very easy. Well, almost. I had a horrible time peeling and slicing the pumpkin. So I have small pieces instead of thin slices. But, it’s the taste, right?

This week’s recipe was Chaya’s pick. So check out her post.And then go visit with Gaye and, maybe, Sarah. Good pick Chaya. Really liked this one.

If you wan to try the recipe you can find it HERE!

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.

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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.

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!!

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