I have always loved Yorkshire Pudding. Ever since eating it as a child it has been on my fave food list. But I have never made it. I have wanted to. When we went to London on Spring we made sure to have Sunday dinner at a Pub – Roast Beef with roasted potatoes and Yorkshire Pudding. Sooo good!!

This week’s pick for Wednesday with Donna Hay was Gaye’s. I FINALLY made Yorkshire Pudding!!

P1040867These Puddings are NOT puddings but rather similar to a pop-over. Light and hollow they are perfect for dipping or scooping up gravy.


So the next time you fix a roast, try making some of these handy little ‘scoops’. They are easy, tasty, and, for me, they bring back lots of memories.

Check with Gaye, Kayte, Sarah, and Chaya for their ‘Puddings’.

The recipe is on page 120 of Donna’s modern classics: Book 1

Last week I was in one of our local bookstores. They were having a BOGO $1 on the bargain books. Including a whole slew of cook books. I had promised myself I wasn’t going to buy Any.More.Cookbooks. I don’t need them. I have more than recipes I will ever use, which I know is NOT the reason we buy cookbooks, but I really DON’T need any more. REALLY! But this sale was just TOO good. So, since I have no self control…


Bittman for $4.00. I could NOT pass that up. Or Krieger. Or Hay. So I buckled under and bought the books. Lucky for me POTLUCK this week so I am using at least one of my unnecessary purchases. Bittman for Potluck!


    Wild Rice with Celery and Steamed Salmon

I have to admit I have NEVER cooked Wild Rice before. Eaten yes, cooked, no! I was a little leary. But while it took FOREVER {58 minutes} it was delicious. The celery, garlic, onions, bay leaf added so much flavor. And so much better than white rice. I loved the idea that the salmon was steamed on top of the rice before the rice was completely finished. It did make it a one pot meal. I think I would like to add some color to this one – red or orange bell peppers would be nice.

The recipe is HERE! It is delicious. Low cal. Dellicous. Healthy food. And, as Bittman would say – Food Matters!

Check out the other Potluck dishes at I heart Cooking Club.


Why is it when I know I have a month to plan and cook/bake I wait til the last minute to actually do it? Could be because it has been a crazy month. In town. Out town. Even the weather has been crazy. Mid-June and we had Spring. Now it’s HOT! Summer. And of course summer means more time out side {Unless you live in the humid hot deep South} and more picnics and the chance to eat al fresco which happens to be this months LETS LUNCH theme. I didn’t even decide what to do until Thursday afternoon. Sheesh! So if it looks hurried…. But it was fun. And tasty!


    Pudding and Cookie Jars

I have seen lots of ‘jarred’ desserts around the internet. Some with cake. Some with Cheesecake {YES PLEASE!} Some with fruit. Some ‘trifled’. I thought that would be a perfect easy to carry dish to bring to the Lets Lunch picnic.

In small pint jars layer your cookies, I used mini Oreos and NutterButters, with pudding. Flavor of your choice. I had some vanilla – NOT what I wanted but what I had – thanks to boxes. And I made some tofu Chocolate pudding from Ellie Krieger.


Using the puddings layer them with cookies, or cookie crumbles in the jars. Top with whipped cream and garnish with cookie bits, mini chocolate chips. It’s all up to your imagination. Go WILD!! Put on the lid. Place in a cooler and everybody gets their own individual dessert. No big bowls. No big spoons. No bowls to mess with. Easy!!

Dark Chocolate Mousse
adapted from Ellie Krieger’s The Food You Crave

    1 (12.3 ounce) package silken tofu, drained
    3 ounces high quality bittersweet chocolate, finely chopped
    1/4 cup unsweetened cocoa powder
    1/4 cup water

Puree the silken tofu in a food processor until completely smooth.
Combine the bittersweet chocolate, cocoa powder, water, and brandy. Microwave on medium until chocolate starts to melt. Stir. Continue until all the chocolate is melted and ingredients are combined. Stir in 1/2 cup of confectioner’s sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu in the food processor and puree until well-combined and smooth. You may have to stop it a few times to scrape down the sides.
Pour the mousse into individual serving dishes, cover tightly, and refrigerator for at least one hour, up to three days, to set properly. {I let mine partially set and then spooned into the jars in layers.}

Want to enjoy the picnic? This month’s Lets Lunch is hosted by Annabelle at Glass of Fancy and she will have the complete list in case I miss someone here.

Enjoy the Picnic, Y’all!!

Follow us on Twitter: #LetsLunch

Annabelle’s Butterscotch Brownies
Betty Ann’s Adobong Mani or Peanuts in Garlic
Grace’s review of The Great Outdoors Cookbook
Karen’s Watermelon Mint Cocktails
Linda S.’s Spicy Nectarine and Tomato Salad
Lisa’s Spinach and Three-Cheese Coil Pastries
Anne Marie’s Peachy Picnic Sliders
Linda’s Spicy Nectarine and Tomato Salad
Cheryl’s Perfect Summer Pesto

It is hard enough to pick a recipe for yourself but when you have to pick one that you know other people will be making it is even harder. Even when I know the other members of WWDH are adventurous cooks and bakers I often hesitate. But when it was my turn to pick for my June recipe I saw these spring rolls and knew EVERYONE would like them. Quick! Easy! Light!


And with the dipping sauce – very tasty!

A simple combination of shredded carrots, shredded snow peas, vermicelli noodles, mint, cilantro, and peanuts all nicely wrapped up in rice paper rounds! We left out the mint for these and increased the noodles just a hair but as with any Donna Hay recipe the ingredients are listed with amounts but changing them up usually doesn’t hurt the dish at all.

The dipping sauce is simply brown sugar and soy sauce. Sweet and salty. Donna left her rolls open on one end but we closed them on both ends. Less messy that way.

The recipe is on page 78 of Donna’s modern classics: book 1.

Check with

for their veggie rolls.

When it comes to favorite foods I would have to list Seafood at the very very top. Any kind of seafood fixed any way. Any time! Including in a Paella. With lots of rice, various kinds of seafood and spices. I wish I had had more variety for this one. Kayte picked Donna’s Paella for this week’s Wednesdays with Donna Hay dish. Donna called for shrimp, clams, and mussels. And even though I live in a state with lots of seafood it does not include mussels or clams. The subbing of canned whole baby clams just didn’t do this dish justice.


I am definitely looking into finding some mussels and clams in the shell so I can make this dish the way it should be. Until then, this isn’t a bad substitute.

The recipe is on page 144 in Donna’s Modern Classics

Did the other WWDH cooks find all their ingredients? Check with

And thanks, Kayte. Good choice.

If you would like to join us in Wednesdays with Donna Hay just leave one of us a comment. We are using

    Modern Classics: Book 1
    off the shelf
    Donna’s Website

for recipes.

It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.


    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

I am working my way through some of the Bittman’s recipes for Potlucks this go round. Last month I made his Coconut and Nut Chews for the Potluck. This month I settled on his



Paella is a Spanish rice dish often made with different kinds of seafood. The dish is actually named for the pan it is made in and usually cooked over open fires. While mine was not cooked over an open fire and it is rather small compared to traditional HUGE paellas it did not disappoint.

    3 1/2 cups any stock or water, plus more if needed {I ended up using 4 cups of Veggie Stock}
    Pinch saffron threads (optional)
    1 pound ripe tomatoes, cored and cut into thick wedges
    Salt and freshly ground black pepper
    3 tablespoons olive oil
    1 medium onion, chopped
    1 tablespoon tomato paste
    2 teaspoons Spanish pimenton (smoked paprika), or other paprika
    3 ounces Spanish chorizo or other cooked or smoked sausage, cut into 1/4-inch pieces (optional) {I used a local Louisiana Smoked sausage}
    2 cups short-grain brown rice {I used a long grain white rice}
    6 large peeled shrimp; or 2 boneless chicken thighs, cut into 1/2-inch chunks (optional)
    1 cup fresh or frozen peas
    Chopped fresh parsley leaves for garnish

PRHEAT the oven to 450°F.
HEAT the stock with the saffron, if you’re using it, in a small saucepan. Toss the tomatoes with salt, pepper, and 1 tablespoon olive oil.
HEAT the remaining oil in a 12-inch ovenproof skillet over medium-high heat until hot. Add the onion, salt and pepper, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes.
STIR in tomato paste, paprika, and chorizo/sausage, if you’re using it, and cook for a minute more.
ADD the rice and cook, stirring occasionally, until it’s shiny, another minute or two. Slowly pour in the warm stock and stir until just combined.
ADD in the shrimp {I also added some chopped chicken to this} and peas.
PLACE the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Bake, undisturbed, for 30 minutes. Check to see
if the rice is nearly dry and just tender. If not, return the pan to the oven for 5 minutes, check again, and repeat if necessary. If the rice looks too dry at any point, but still isn’t quite done, you can add more stock or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
REMOVE the pan from the oven and sprinkle with parsley. If you want to develop a bit of a bottom crust before serving put the pan over high heat for a few minutes .

SOOO good. I would like to make it using some mussels, maybe some squid, or some fish. It is so adaptable.

Check with the IHCC members for the POTLUCK this month. Tasty.

It is Spring here in the deep south. We don’t have them very often. We usually go from Winter to Summer. Nothing in between. This year was different. And wonderfully refreshing. Like this soup from Donna Hay.


It was full of lovely green veggies and full of flavor. Parmesan cheese, salt, pepper. Simple seasonings that brought out the flavor of the veggies. What veggies, did you ask?


Zucchini, peas, broccoli, asparagus. And I added in some fresh green onions as suggested by my friend, and fellow WWDH member, Chaya.

I really wasn’t sure about this soup. While I love all the veggies, I wasn’t sure if I would like them together in a soup. But…it was wonderful. The cream and milk made a nice thick ‘broth’ without overpowering the veggies.

Thanks for this one, Kayte, it was perfect for a spring day lunch. Donna, you did it again!

Check with

for their soups.

If you would like to try this soup it is in Donna’s modern classics:Book 1 on page 18.

Thanks, Sara, for picking one of the recipes in Modern Classics that I have had marked forever to make.


Baba ghanoush

    “The Arabic term means “pampered papa” or “coy daddy”, perhaps with reference to its supposed invention by a member of a royal harem.

The eggplant is charred over an open flame, peeled, mashed and mixed with tahini, garlic, and various other flavors. In Donna’s case, lemon juice. Add some olive oil and you have a dip for pita, roasted veggies, or even corn chips if you are so inclined. Me? It was good with some toasted crusty bread. I do think I put a little too much garlic in mine. And to be truthful, while I liked the flavor the texture was just too soft.

If you want to make it – page 86 in Donna Hay’s modern classics

What is it about French that makes so many things sound romantic, or elegant, or complicated? Like this Tuna RILLETTE! which is really a richly spiced tuna salad. No mayo, but cream. Shallots. Curry powder, yes, curry powder and a pinch of allspice. Not your mama’s tuna salad. Instead of just spreading it on bread, I served it Hors d’oeuvre style with some toasted herb and spinach tortilla chips.

P1040082 Pretty tasty! I increased the curry powder and the allspice because we like to really taste the spices. Oh, yeah! Good stuff. Thanks, Dorie, for upping the value of tuna ‘salad’.

Check with the other Doristas and their rillettes.

The recipe is on page 28 of Dorie’s around my french table

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