Creamy. Rich. Earthy! These are the words I would use to describe this dish from Hazan’s Thirty Minute Pasta. Full of shrimp and mushrooms and flavor it is a perfect dish on a cold day because it just fills you with comfort and warmth.

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In case you haven’t looked lately fresh porcini in the US are very expensive. That is according to Hazan so he ‘endows’ the button mushrooms with the earthy porcini flavor by soaking dried ones and then using the soaking water in the broth itself. The button mushrooms take on the porcini flavor. Adding the cream takes the flavor over the top and wraps the shrimp and pasta in flavor.

The recipe called for linguini but all I could find in the Whole Wheat/Grain was the thin spaghetti. Worked just fine. Definitely a repeat. The hardest job was peeling the shrimp!.

The recipe is on page 99.

See what Kayte made for 30 Minute Thursdays.

If you need a quick and simple meal this may be the one you want. Especially if you are in the mood for eggs and lots of herbs.

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ITs a simple mix of eggs and some whites, parsley, spinach, chives, and goat cheese. Full of flavor and just enough for a light lunch. Or dinner! It comes together in less than 30 minutes so if you are in a hurry….no worries.

I made 1/2 of the total recipe {well, not quite 1/2: 2 eggs instead of 5 and two whites instead of 5} and it was just right for a 7″ black skillet.

I liked it, but…. I would use less parsley next time. I just really don’t care for lots of parsley.

The recipe is on page 228 of Ellie Krieger’s Weeknight Wonders. It was a good pick from Peggy this week.

Check with the others about their frittatas on our website – Eating with Ellie

Summer finally arrived in the Deep South. With a vengeance. So…it’s too hot to bake. And too hot to cook anything complicated. What about something cold?

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Like chocolate sorbet?

    2 3/4 cups water
    1 cup sugar {I used 1/2 cup sugar and 1/2 cup Stevia}
    1 cup cocoa powder

Bring the water and sugar to a simmer over low heat until the sugar has dissolved.
Add the cocoa powder, return to a simmer and let it simmer for 15 minutes
Remove from the heat and cool.
Pour the mixture into an ice cream maker and process until the sorbet is frozen and scoopable.

Sorbets tend to be more refreshing than Ice Cream since they do not contain milk or cream.

If you want INTENSE chocolate flavor this is something you HAVE to make! Incredibly easy!

This is potluck week for I Heart Cooking Clubs so I bet there are lots of goodies there to drool over. So go check them out.

What do you get when you mix together bell peppers, onions, spices and tomatoes? A rich savory sauce. What do you get when you crack an egg in the middle and let it cook to a nice runny yolk> SHAKSHUKA! Ellie says it’s the Middle Eastern version of ‘eggs in purgatory’. David Lebovitz says it has North African origins. It is spicy and can be quite hot if you use enough crushed red pepper. It will definitely wake you up if you eat if for breakfast. Which is what I did.

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The spices include cumin, coriander, crushed red pepper and paprika whichcombine to provide a rich, flavorful dish. And as if that wasn’t enough – goat cheese {I used an herb-y one} is sprinkled on top.

This week’s pick was from Chaya and it was definitely a breakfast I could get used to.

What did the other’s think? Check out the Eating with Ellie Webpage and see.

The recipe is on page 277 of Ellie’s Weeknight Wonders. And if you would like to join us just cook, blog, and leave your link. We’d love to have you.

It’s summer. Officially. Although, here in the deep south our summer started about 2 weeks ago when the rains FINALLY stopped and the sun came out. Talk about HUMIDITY!!

Summer means lots of cold drinks, cool salads, BBQ-ing, and Strawberries. And if you have strawberries then you absolutely HAVE to make Strawberry Shortcakes. I mean, its like a law or something…..

In the US this means using those little round sponge cakes that soak up all the juices. Or using a sweet biscuit. But the star of the show is always the berries. Sweet. Red. Juicy – if you are lucky enough to find them. It doesn’t matter what you serve them on. This weekthe Doristas are using Lady Finger cookie disks. It’s different.

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But different can be good. As these French style sweet treats were. Dorie says we should call the Ladyfinger Disks Indies: Celebrate Independence Day in the US and Bastille Day in France. I’m just gonna call them DELISH!!

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Layers of Indies with sweet berries and sweet cream. Cannot beat that on a hot day in the Deep South.

Check out the other Shortcakes on the Tuesdays with Dorie website where we leave our links for this week’s “assignment”.

The recipe is on page 338 of Dorie’s Baking Chez Moi.

When I think of strudel I think fruit, sweet, crunchy, dessert.
When Ellie thinks of strudel she thinks basil, spinach, cheese, tomatoes.
Guess we don’t think alike.
But I like her thoughts.

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I think it was darn delicious.

Simple whole wheat pizza dough {she listed frozen but I made my own using Bittman’s no-knead WW dough} wrapped around lots of good stuff including ricotta cheese, mozzarella cheese, tomatoes, basil, spinach, and sundried tomatoes. SO GOOD! Definitely a repeat.

I have to say, though, I would use less ricotta but then it’s not my fave. And now that i’ve made it I can see it with black olives or green olives or mushrooms.

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Yes, indeed!

The recipe is on page 222 of Ellie’s Weeknight Wonders and it was my pick for this week. I hope the other Eaters liked it as well. Check on our website and see.

And if you would like to join in with our healthy eating the upcoming recipes are listed there. Just cook, blog, and leave comment. Love to have you.

Today was a fun day in the kitchen. My son is in town and he likes to cook so we made this week’s ‘assignment’ together.

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Chicken breasts are poached in a brown sugar, soy sauce, cinnamon, star anise, and rice wine mixture. Then fried to crispyness. Thus the name, “twice-cooked”. This was good. I served it as Donna suggested with some steamed greens and jasmine rice. Donna listed chicken breasts with skin but I never buy them so went with the skinless. It was still nice and crispy because of the sugar in the poaching sauce. The sauce thickened quite a bit so I thinned it with a little extra soy sauce and drizzled some over the chicken and steamed bok choy.

The recipe is on page 120 of Donna’s off the shelf.

If you would like to join us just check the recipes on Wednesdays with Donna Hay and leave a comment there. We would love to have you. No commitment. Just fun.

And to see how the other members liked the chicken – WWDH.

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