Food


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

P1050222

    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.

P1050198

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.

I am trying to figure out why this particular cooking group has existed for the last 3 years and I had never found it. I mean really! TEA TIME TREATS!! As much as I love Tea and Scones! Well, I have now and this is my first post for this group.

    Yes, I would like some tea, thank you!

The Challenge was VEGETABLES in a Tea Time Treats – either sweet or savory. This time of the year we are harvesting winter squash so it was perfect way to use some Butternut Squash in These Mini Butternut Squash and Cranberry Cakes.

P1050195

    2 1/2 cups AP flour
    1 cup WW flour
    2 tsp baking soda
    1 1/2 tsp cinnamon
    1 tsp ground allspice
    1 tsp nutmeg
    2 cups pureed butternut squash
    2 cups sugar and 1 cup Splenda {or 3 cups sugar}
    4 eggs
    1 cup unsweetened applesauce
    1 cup dried cranberries

You can use all AP flour, or use all sugar, or leave out the cranberries, or add in some nuts. It’s a very versatile recipe.


Preheat oven to 350 degrees.
Sift dry ingredients together in a bowl.
In a separate bowl combine sugar, eggs, butternut, and applesauce.
Add dry ingredients slowly to the wet and mix just until all the dry is ingredients.
Stir in cranberries.
Baking Times:

    Mini loaves and muffins – 20 to 25 minutes
    Large loaf – 1 hour

Yield: 2 full loaves or 8 mini loaves and 6 muffins.
After cakes/muffins have cooled drizzle with Cinnamon Glaze.

    1 cup (4 ounces) glazing or confectioners’ sugar
    1 – 1 1.2 tsp cinnamon
    1 teaspoon vanilla
    2 to 3 tablespoons heavy cream

P1050193


The mini loaves, sliced, are just right for a sweet tea with a good cuppa.

Tea Time Treats is hosted by Karen of Lavander and Lovage and Janie of The Hedge Combers This month the hostess is Karen so visit her Tea Time Page for all the wonderful Vegetable Tea Time Treats.

Tea Time Treats

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.

P1050191

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

If you haven’t met Mary you need to do that right away. Along with her chickens, goats, emus, cows, and donkeys. Living on a 5 acre farm all of the creatures keep her busy as does all the wonderful cooking and baking she finds time to do. The pictures of her lovely house and all of the animals are lovely.

Mary – in case you haven’t recognized it yet – is the author of The Egg Farm and my assignment for the Secret Recipe Club for October. I perused her recipes for days, pinning more than I will ever cook, and finally ended up with a few I really really wanted to make asap. The other 20 or so can wait.

The garden gave us tons of tomatoes this year. I put up quite a few and they were still bearing in September when my assignment came through I managed to save two large green ones so I could make Mary’s Fried Green Tomatoes.

P1040952

I haven’t made them in ages. These were so good. Nice and crispy. Lots of flavor. I didn’t change her recipe at all.

    2 large green tomatoes, sliced into ½ inch slabs
    Buttermilk sufficient to cover the tomato slices
    Dash of hot sauce
    ½ cup all purpose flour
    ¾ cup panko bread crumbs
    ½ TBS kosher salt
    Freshly cracked black pepper to taste
    Canola oil for frying

Place sliced tomatoes in a glass pie dish. Add a dash of your favorite hot sauce. Pour buttermilk over the tomatoes to cover. This can be done ahead of time and refrigerated for a few hours or overnight. The great thing about letting them set overnight is that the water separated from the solids of the buttermilk leaving a nice thick white layer of buttermilk solids.
In a medium bowl, mix remaining ingredients except the oil. Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture. Have oil pre-heated to medium in a large frying pan. Add the tomatoes to the oil as soon as the are coated. Fry the tomatoes until each side is golden brown, turning only once. Remove from oil and allow the oil to drain a bit before placing the fried tomatoes on a plate. Serve immediately.

I usually just use a little flour and cornmeal, but Mary’s addition of the Panko bread crumbs added a great texture.


    *******************

Needing something for lunch I made

P1050086-001

The picture doesn’t do it justice. Full of basil and lots of cheese – I used Asiago, Parmesean, and Pecorino/Romano – the flavors really shined through. The only think I did different was to make it crustless. Delicious. Writing this I want it NOW for lunch.


    *******************

I love a good simple but filling dish for lunch. I really don’t like sandwiches unless they are hot. I went back to Mary’s blog and found –

P1050181

her Asparagus Fritata. And I had just bought some asparagus so I figured it was an omen! Especially since she had JUST posted it. A fritatta is much like a quiche except it is finished under the broiler and is crustless. Perfect!!

    2 tablespoons butter
    ¼ cup diced shallots
    ½ teaspoon salt
    Few turns of black pepper
    1 pound thin spear asparagus spears cut diagonally into 1-inch lengths
    ½ baked potato, cubed
    4 large eggs = 6Tbl egg whites
    1 Tbsp minced fresh chives
    1 cup shredded Gruyere or Swiss cheese

Melt the butter in a cast iron skillet over medium heat. Add shallots and cook until soft and translucent.
Add the asparagus cook for an additional 3 minutes. Add in the potatoes (mine were still hot so I added them later.) Save a some spears to top the frittata.
Mix the eggs, ¾ of the cheese, chives, salt and pepper and beat them until a little fluffy. Pour the egg mixture over the onions and asparagus in the skillet. Arrange the reserved asparagus spears on top. Cook until almost set. Pre-heat broiler.
Sprinkle the remaining cheese over the eggs broil until cheese is melted and browned, and the center is set. Carefully remove pan from oven and slide frittata onto a serving plate. Cut into wedges. Can be served warm or room temperature.

It was a yummy lunch. I had to stop myself from eating the whole thing. Happily, now I have leftovers!!

We wenyto a huge car show in Mississippi with 6 other people I took dessert. Mary’s Irish Cream Cupcakes caught my eye for two reasons. First – I love chocolate and second so does our cousin, Randy. Cuppys it is! These were so good and gone quickly. I did take pics but they are lost in cyberspace. You’ll just to trust me.

Thanks, Mary for some amazing recipes.

If you want to visit with the other members of Secret Recipe Club check out the link below. Lots of good stuff there!!

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.

P1050172

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!

P1050097

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!

Next Page »

Follow

Get every new post delivered to your Inbox.

Join 149 other followers