Food


This week’s pick, from Kayte, is a mixed mushroom risotto. I love risotto and always look forward to making different ones so when Kayte chose this one I jumped in enthusiastically.

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What we have is a lovely seasoned risotto with dried porcini mushrooms as well as a mix of fresh. I used Portobello and white button and then threw in some dried mixed that I had on hand. What’s not to love about this one. A little red wine, a little garlic, some leeks. Yes indeed. LOVED it!!

The recipe is on page 138 of Donna’s modern classics: book 1. Check with

Two weeks ago the group made Veggie Laksa. I really wanted to make it but here in Podunk Laksa paste was not to be found. Lucky for me I travelled south to visit my Babies and just happened to visit a HUGE Asian market – Vinh Phat. It carries everything. And I do mean EVERYTHING anyone would ever need for Asian cooking. I have to admit I didn’t recognize a lot of the products but I found the two I really needed – Laksa Paste and Miso.

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I had never had Laksa before. It is a wonderful seasoned paste. Full of flavor and a little spicy. Why haven’t I had that before? The Veggie Laksa, which was Sarah’s choice last week, included sweet potatoes, bok choy, garlic, and snow peas in a rich coconut milk and Laksa broth. Donna said to serve it over Vermicelli noodles. I had also found some of the noodles made from Mung Beans. Altogethr I think I liked it. Next time I would cut the sweet potatoes and boy choy in smaller pieces. The recipe is on Donna’s Website.

Sarah made the Laksa as did Gaye so check out their posts.

I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


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…

ckbk

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!

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    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.

Potluck

When I think of Summer I think of fresh fruits and veggies. When I think of Summer Fruit I always think of watermelon. And Blueberries. And PEACHES. Juicy, sweet, round, ripe orbs of deliciousness. What better fruit to put into a Bundt Cake!

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    3 cups all-purpose flour
    pinch of salt
    2 teaspoons baking powder
    1 cup granulated sugar
    3/4 cup Stevia (or Splenda)
    1/4 cup unsweetened apple sauce
    1/2 cup butter, melted and cooled
    2 eggs
    1/2 cup Egg Beaters
    1/3 cup orange juice
    1 teaspoon vanilla extract
    1 29 oz can sliced peaches in syrup, syrup reserved.

Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy. {All the batter fit into a smaller pan with a little extra left for a minie}
In a mixing bowl add the eggs, eggbeaters, and lightly beat them with a whisk. Stir in the orange juice, applesauce, butter, and vanilla extract.
Gently fold in the flour, salt, baking powder, and granulated sugar, and Stevia. The batter will be somewhat thick.
Mix in 1/2 can of the peaches, pureed.
{I placed slices of peach in each of the crevices of the bundt pan – looked nice.}
Pour batter evenly into the prepared pan.
Bake uncovered for 1 hour – 1 hour and 10 minutes. Let cool for 15 minutes before invert onto serving plate.
Cool completely.
Drizzle with warm Peachy Syrup

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The bundt was sweet but not too sweet since I subbed out some of the sugar. The added peach syrup increased the peachy flavor more than the pureed peaches did. Nice summer dessert.

Felice is our host this month so if you want to see all the luscious Stone Fruit Bundts hop on over to All That’s Left are the Crumbs.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

If you need something quick to cook up for breakfast or lunch (or dinner) you might try a Frittata. Similar to a quiche it is crustless and finished in a broiler rather than baked in the oven. This frittata of Donna’s is super simple, super quick and super tasty.

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This is her zucchini and ricotta frittata and it is loaded with zucchini and and flavor from the ricotta and Parmesean cheese. It requires 6 eggs but I think you could get by with less. The recipe is HERE on Donna’s site. It was Chaya’s choice for WWDH this week. Good one, Chaya! I am sure Gaye, Kayte, and Sarah enjoyed it as well.

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AHHHH! The Mediterranean.

    Italy!
    Spain!
    Morocco!
    Egypt!
    Greece!

The food! The sea! The Food! Experiences that are fun! Food that is, usually, good for you!

    Pasta!
    Spices
    Olives!
    Fruits!

All of these things line up when thoughts turn to that area of the world. Which is where our thoughts turned for this week’s I Heart Cooking Club when we did Mediterranean dishes from Nigel Slater.

I needed something simple so I went with pasta. With a sauce made from roasted eggplant and basil. I was leery that the sauce would be creamy as Nigel said but it was a lovely silky sauce that clung beautifully to the mini rotini pasta and turned out much better than I expected.

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While not very colorful it was very tasty. Eggplant, pasta, basil, olive oil, lemon juice. That’s it! Five simple ingredients! And then garnished with pine nuts.

Roast the eggplant and let it cool. Then remove the meat into a food processor. Process until smooth and gradually drizzle in the Olive oil until creamy. Fold in the basil, shredded, and a shot of lemon juice. Season wit salt and pepper.

Cook pasta until al dente. Mix with the eggplant sauce. Garnish with toasted pine nuts. Enjoy! You can find the original ingredients HERE. I made 1/3 of the recipe and it was plenty for two servings. And defintely repeatable.

What other dishes appear from the Mediterranean on the IHCC buffet. Well – click over and see!

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.

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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.

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    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.

Donna’s recipe is really paper-bag snapper with preserved lemons. I had the will to make this but not all the ingredients. I looked for snapper, but it was not to be found. And I live in a state with tons of seafood. So I settled for catfish.

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But Red Snapper would have been SOOOO good.

The fish is cooked in parchment with Basil, Preserved Lemons, Garlic, White wine, and Olive oil for about 30 minutes. The fish is flavorful, flaky, and definitely repeatable. No clean-up. Perfect!!

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This was Gaye’s pick this week and the recope is from Donna’s book, Seasons. (page 40) So check on Gaye’s fish and then go over and visit with

We are a small group cooking from two of Donna Hays books and her recipes on line. Occasionally we branch out into other of her books. If you would like to join us just leave one of us a comment.

Debbie does DELICIOUS!!!

    In more ways than I can count!

And lucky for me she was my assignment for June’s Secred Recipe Club.
For once I did not have any trouble picking a recipe. I WANT to do ALL of them!! But since I only had two weeks and there are TONS of delicious, healthy recipes on Deb’s site, I had to settle for two, or maybe three…

Before we start with the Recipes…Debbie of Debbie does Dinner is a mom and home cook who decided that dieting was the pits unless you had good tasting food. She has adapted and developed tons of recipes that are healthy, delicious, and lower in calorie. Thanks, Debbie. These are just what I needed.


Okay, now for the food!! Breakfast: A Breakfast Smoothie to be exact. With lots of fruit and dairy and SPINACH!! Yeah, I know what some of you are thinking. SPINACH? In a smoothie? But it totally works. AND it means more fiber and protein. Yep!

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All those beautiful healthy colors!!

    10 strawberries
    1 banana
    1 handful of blueberries (or blackberries)
    6 oz. low fat plain yogurt
    1/4 cup low fat milk
    1 big handful of baby spinach

Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender. {I used all frozen fruit.}
While I make smoothies quite often I have never put spinach in one. There were lots of little pieces of green, red, and blue from the spinach and berries. Great start for the day. {Original Recipe}

And Dinner meant QUINOA. Debbie has several quinoa recipes on the site. If I had had some Sun-dried tomatoes I would have made this one but the Mexican Quinoa was awesome.

P1040409Mexican Quinoa

    1 medium onion, chopped
    3 cloves garlic, minced
    1/2 cup yellow corn
    2 tsp. cumin
    2 tsp dried cilantro
    2 cups quinoa, rinsed
    3 cups veggie broth
    1 can diced tomatoes
    1 tsp. oregano
    Salt and pepper

Boil the onion in about 1/4 cup of veggie broth in a large saucepan.
When it is soft add the garlic, cumin and chili powder and cook for about a minute. Add the quinoa, broth, diced tomatoes, corn, oregano, salt and pepper.
Bring to a boil then reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

Lots of wonderful flavors in this one. The only change was to add some corn and put some dried cilantro IN the saucepan with the other ingredients. It was a tasty side. For lunch the next day I added some diced roasted chicken. YUMYY!

And Dessert! Of Course!

And lucky for us she had a cheese cake recipe. Lucky because that is our favorite dessert. And then, even better, it had PEANUT BUTTER and CHOCOLATE!!

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Chocolate Peanut Butter Cheesecake

    Filling:
    2 (8 oz) bars cream cheese {Lower cal with fat-free}
    3 eggs
    3 egg yolks {I used Egg Beaters}
    1 cup Splenda
    1/2 cup fat free sour cream
    1 cup creamy peanut butter

    Topping:1 cup fat free sour cream
    1 cup milk chocolate chips
    2 tbsp. light brown sugar

DUMP all the ingredients into a food processor. Process until it becomes a silky smooth mixture.
Pour the filling into a springform pan (9″ or 8″) and bake for 1 hour to 1 hour 5 minutes.
Remove the pan from the the oven and place it aside allowing it to cool just a bit.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.
Cool cheesecake completely before eating. The chocolate topping will harden in the fridge.
Debbie’s original cheese cake had a crust but I made mine crustless. {Original Recipe}

I have so many of Debbie’s recipes pinned. It was hard to pick and I still have to try:

Just to name a few.


So hop (Get it – Blog HOP) on over to Debbie’s blog and try some of her DELICIOUS! recipes.


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