Today is Wednesday. That means its time to cook/bake from Donna Hay’s recipes. I have a tea coming up this weekend so I thought I would be efficient and kill two scones with one oven. (SORRY!)

The recipe is here. And if you look at my scones and then hers you will notice a difference. I always cut my scones into wedges. And I added some fresh cranberries. I needed those for the tea and I didn’t think Donna would mind. I baked mine a little longer so they are a little browner. I also sprinkled a litte turbinado sugar on them.

They are quite nice. Soft in the middle and crispy on the outside. Perfect with some clotted cream and jam.

More WWDH:

Kayte made Chocolate Almond Crackle look so tasty

Peggy

Gaye made Spiced Walnut Caramels which look wonderful

Both of these are goin on my Christmas Treat Trays this year.

I love a good English Muffin. Toasted. Slathered with butter. Or PB and J. Covered with a soft boiled egg. I have made English Muffins before. Once with Alton Brown. Made MomoFuko’s once. They were both tasty. And so are Dorie’s. We had two choices this month for Tuesday with Dorie. Pandowdy or English Muffins.

While most muffins are baked hers are griddled on both sides and then finished in the toaster. And they were quite easy. Took a while but easy.

The recipe is in Dorie’s Baking with Dorie. (page 24) But you can also find it here. Try them. They are great!

For more check out the Bakers from Tuesday with Dorie.

Kayte supplied us with good theme for this week’s Good Friends Good Food. Something new for Thanksgiving. We could use any fresh produce and make a new side dish for our Thanksgiving table. Mine:

Creamy Zucchini Gruyère Casserole

And it was delicious. I took it to our Thanksgiving Church supper to see if they liked it. They did! There was NOTHING left.

Preheat the oven to 350 F. Coat a square 8″ pan with butter.

Slice 3 – 4 zucchini. Chop up 1/2 an onion and sauté with the zucchini with salt and pepper to taste in a large skillet with EVOO and butter.

When they are nice and soft spread in the pan.

Mix 1 cup shredded Gruyère, 1/2 cup heavy cream, 1 tsp Wish you were here sauce (LOL) and 1/2 cup shredded Parmesan in a large bowl until well mixed. Add in 1/4 tsp dried basil.

Pour the cheese mix over the zucchini in the pan and top with 2 Tbl shredded Parmesean.

Bake for 25 to 30 minutes until barely brown on top. Remove and let cool about 20 minutes. SErve warm or at room temperature.

This is completely KETO friendly. I found the recipe in The Southern Keto Cookbook (page 93)

Want more NEW recipe for Thanksgiving? Visit with:

Kayte

Ulrike

Peggy

If you have never been here before, EWE is Eating with /Ellie. Several of us starting cooking from Ellie Krieger’s books several years ago. And then, because of lots of things going on, it died down and we just quite. Now, we are back.

Every Thursday we chose a recipe from one of her cookbooks or from online and try it out. While we all used to cook the same recipe now we are a little looser and just find a recipe we like and make it.

This week I chose Sesame Stir-Fried Chinese Greens using joi choy. I have a big pot of choy growing on the back porch and I love using it in different dishes. This particular recipe is from her The Food You Crave. On page 258. And it didn’t take much to convert it to KETO. She uses fresh ingredients and no processed foods in her recipes so in most cases it would just be a matter of substituting one or two ingredients.

I like bok choy but not this dish. I used coconut aminos rather than soy sauce and it was very VERY salty. It just wasn’t very good. Ah, well. On the the next recipe. (You can find the recipe HERE.)

Kayte made Smokey Black Bean and Pork Stew, Peggy has Oven Fried Chicken,

EWE is open to anyone who likes to cook from Ellie’s books. Join us!

If you want to see what we’ve made in the past Visit Tea and Scones, Pantry Revisited, Grandma’s Kitchen Table and Laws of the kitchen

IT has been quite a while since I have cooked/baked with Donna Hay. Kayte and I started cooking from her books in 2015 (she started before I did) and the last time we posted a recipe was 2017. I had not heard of Donna Hay until Kayte came along. Thanks, Kayte.

So here we are again. Kayte, Peggy, Gaye, and me….for now.

I have had lots of recipes marked to make from Donna’s flavors and then we stopped. Now I an go back and cook them – with one difference – I’m trying to do only the ones I can convert it to KETO. Since here recipes use fresh ingredients it shouldn’t be too hard.

Like this soup.

Ingredients: My changes are below

3 cups coconut cream milk

3 cups chicken broth

2 Tbl shredded ginger

2 Tbl red pepper flakes red chillies seeded and chopped

1 Tbl fish sauce Red Boat Fish Sauce

3 fresh coriander roots bruised

3 chicken breasts sliced thin

2 Tbl basil leaves, dried 1 cup shredded basil

3.5 ounces bean sprouts (NOT KETO friendly)

In a deep sauce pan mix the coconut milk, broth, ginger, chilli flakes, fish sauce, and coriander (if using).

Bring to a slow boil over medium heat.

Simmer about 5 minutes then add the chicken until done. Add in the basil.

If you used the bean sprouts place them in a bowl and pour the broth over the top.

This is so good and comforting on a chilly day. I love the mix of the coconut and ginger. It was super easy to make. I do wish I had had some fresh basil but my plant passed away. 😦 I made 2/3 of the recipe it was plenty for 3 servings.

The recipe is adapted from Donna Hay flavors page 152

Check out Kayte’s recipe, Gaye’s and Peggy’s. Both of which look delicious!!

This week some of the bakers at Tuesdays with Dorie made an pandowdy. What is a Pandowdy? It is a pie with just a top crust. And the top crust is usually made with odd shapes/pieces of dough. Which means it is an easy pie to make because you don’t really have to roll out that perfect circle of dough to put on top of the pie. I LOVE that!! While I can make a good crust (usually one of Dorie’s) I can never seem to get it on to the pie just right.

While many bakers choose to use rectangles or triangles I wanted something pretty as it was going to church for our after service treat. I found a small flower cookie cutter and used that to make lots of flowers for the top. It was then brushed with milk (as per instructions) and I sprinkled the top with demerara sugar which gives the top of the pie a pretty texture and shine.

I like apple pie and this was the first time I had made one as a pandowdy. I may just make all my apple pies this way from now on.

I did use a mixture of apples (Ambrosia and Sweet Tango) along with some pears I had canned earlier in the year. There was nothing left after the social hour at church. You may think that is odd but there are only 12 people in our little church and there was another dessert (with lots left).

While I liked the pandowdy I thought it was TOO lemony and I really couldn’t taste the apples. I would rather do it with cinnamon and cardamom. But they like it and that was all that mattered.

The recipe is on page 257 of Dorie Greenspan’s new (and inviting) book – Baking with Dorie : Sweet, Salty and Simple. We are not publishing the recipes as we did with Baking from my Home to Yours. You will just have to purchase her book and join us every other Tuesday.

We had a choice of making the pandowdy or English Muffins.

You can see how the muffins or the pandowdys turned out HERE.

If you have been following along with Good Food Good Friends you know we have been doing veggies for over a year now. This week the ‘theme’ was Fresh Produce. We could use any produce as long as it wasn’t canned or frozen or processed in any way. This was an easy one for me. On my back porch I have a big pot of

Joi Choy

It’s nice having a a nice big pot growing on the back porch.

How did I use it –

Gingery Stir-Fried Chicken and Bok Choy

For the Sauce

1/4 c soy sauce
1/4 c dry sherry (I used 1 T vinegar)
1 c water
1 lb skinless chicken breasts cut into chunks
2 T sesame oil
1 T cornstarch
1 T flour

1. Combine the soy sauce, sherry, and water in a medium bowl; add chicken and stir to break up the clumps.  Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.
2. Mix the sesame oil, cornstarch, and flour together in a medium bowl until smooth.  Drain the chicken in a mesh strainer.  Toss the chicken in the cornstarch-flour mixture until evenly coated. 

For the Stir-Fry

1/4 c chicken broth
2 T dry sherry (I used vinegar.)
1 T soy sauce (I used Coconut Aminos)
1 T oyster sauce
1/2 tsp sesame oil
1 t cornstarch
1 tsp sugar (I used erythritol)
1/4 t red pepper flakes
4 tsp minced fresh ginger
1 medium garlic clove minced
2 T and 2 tsp peanut or vegetable oil, divided
1 small head bok choy (about 1 pound), washed and dried, stalks and greens separated, stalks cut on the bias into 1/4-inch slices and greens cut into 1/2-inch strips
1 small red pepper, cored, seeded, and cut into 1/4-inch strips

1. Whisk the chicken broth, sherry, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, red pepper flakes, and 2 t of the minced ginger in a small bowl.  Combine the remaining 2 t ginger, the garlic, and 1 t peanut oil in another small bowl.
2. Heat 2 t peanut oil in a 12-inch non-stick skillet over high heat until smoking; add half of the chicken in a flat, even layer.  Cook, without stirring but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces over and cook until lightly browned on the second side, about 30 seconds.  Transfer the chicken to a clean bowl.  Repeat with an additional 2 t peanut oil and the remaining chicken.
3. Add 1 T peanut oil to the now-empty skillet; heat until just smoking.  Add teh bok choy stalks and red bell pepper; stir-fry until they begin to brown, about 1 minute.  Push the remaining vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15-20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer.  Stir in the bok choy greens and cook until they begin to wilt, about 30 seconds.  Return the chicken to the skillet.  Whisk the sauce to recombine and add to the skillet.  Reduce the heat to medium and cook, stirring constantly, until the sauce is thickened and the chicken is cooked through, about 30 seconds.  Transfer to a serving platter and serve immediately with rice.

This was wonderful. Very flavorful. I will definitely make this again…and again…and again.

I tried to make it as close to KETO as possible. I subbed erythritol for the sugar and coconut aminos for the soy sauce. If I had had arrowroot I would have subbed that for the cornstarch but I wasn’t sure how well it would work in this recipe. Same for coconut flour instead of AP. I also know that Oyster sauce has sugar in it. (3gm/ 1Tbl)

More Good Food Good Friends fresh produce:

Kayte

Ulrike

Peggy

Nancy

In two weeks we are looking for new Thanksgiving Recipes.

My choice this month and I chose Winter Squash. That would include butternut, pumpkin, acorn, delicata, hubbard, and spaghetti squash (to name a few). I love butternut so that is what I worked with.

IF you have read my blog in the past you know I love ethnic cuisine – Indian, Asian, Latin American – and I love to cook it. Using the butternut I made Thai butternut and chicken curry.

My cookbook collection includes everyday asian which is where I found the recipe but it is also available on The Williams Sonoma website. The recipe is here. It calls for pumpkin or butternut.

It was OKAY. I liked it but I didn’t LOVE it. I think the butternut was too sweet for a curry. But that’s just my humble opinion. I don’t think I’ll make it again.

More winter squash recipes from:

Kayte

Ulrike

Peggy

Next veggie: Any fresh produce for November 5th

We’d love to have more members in Good Friends Good Food so if you want to join in just let one of us know.

For those of you who don’t know, Dorie Greenspan has a new baking book out. Baking with Dorie: Sweet, Salty Simple. I got my copy in the mail three days ago and it is wonderful. But, then, aren’t all of her cookbooks?

The first recipe we baked for Tuesdays with Dorie was available before the book arrived in a sample gifted us when we preordered the book.

Miso-Maple Loaf and it is very nice. I took it to a church supper, they are guinea pigs for new things and they all loved it. The Hubs liked it so I see that as a HIT!!

The addition of orange zest added a wonderful citrus flavor to this loaf. And along with the maple syrup added a just right sweetness.

The recipe called for white miso, which I did not have (I have brown) so I subbed Tahini paste which one of the members had suggested. I also used mayhaw jelly for the glaze. It called for apricot or orange marmalade but since we are not big jelly eaters I just used what I had on hand. Worked great. Added just a touch of sweetness to the loaf.

Lots of us have been baking with Dorie since forever. Well, at least since 2008. And while I didn’t keep up with the cookies I did do some from Around my French Table and Baking Chez Moi. Always delicious. IT’s wonderful that this group is still going and providing so much encouragement for beginner bakers and ol’ timers like me. Thanks, Dorie, for making it all possible. And thanks to the Steph and Jules who have administered this page for us.

Want to see more? Visit us at TWD and join in the baking fun. We’d love to have you.

I have to admit I had never eaten a parsnip. It was not a veggie any one in my family had ever cooked. And I would not have cooked it now if Ulrike had not chosen it for this week’s veggie.

I would have to describe it as “not a carrot”. It looks like a white carrot. The taste is similar to a carrot but with a little bite.

I looked at a lot of recipes. Most of the recipes were for mashing, roasted, or in a soup.

i decided to go simple. Roasted. With butter and garlic.

I have to admit they weren’t bad but not something I would use again. I’d just as soon have carrots.

Here is the recipe

Kayte, Ulrike, and Peggy all made parsnip dishes. Go check them out.

If you want to join us just let one of us know. We’ll give you the schedule through the end of the year.

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