Actually, as Donna wrote it, it’s supposed to be rosemary on the tarts, but since I am not a big fan I subbed in basil. Which was a good thing since my goat cheese is harb and garlic, specifically, basil. How can you go wrong with doubling up on a good flavor?

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The pick this week is Kayte’s, who has been awol for a while and is now back and making great picks for us as usual. What do you need for this one? Puff pastry, potatoes, goat cheese (Donna called for slices but all I buy is a local soft cheese), and rosemary basil. Drizzle with a little EVOO and some cracked pepper. Delish!!

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The recipe is on page 158 of Donna’s modern classics: Book 1

And don’t forget to visit with

for their tarts.

I used to think that I would never find ANYTHING on a Vegetarian Blog because I don’t eat a lot of veggies. I have my fave few – brocolli, cauliflower, eggplant, corn, asparagus, lentils – but there are many I don’t eat – well, yet anyway. Asparagus and lentils are new to me, eggplant almost as new. So when the word vegetarian comes up I tend to shy away.

No more! Not since I joined the Secret Recipe club and have been ‘assigned’ several over the past couple of years!! YAY Veggies!!

And April brought me another foray into delicious veggies – I still mainly stick to my faves but I am learning new ways to cook them all the time. And cooking with Nayna at Simply Foods was such fun! Nayna lives in the United Kingdom where she creates all kinds of lovely dishes – including 44 curries. Yes, FORTY-FOUR!! I was in heaven.

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I started with her Aubergine and Pidgeon Peas Curry which I adapted only slightly. I could not find Pidgeon Peas so I used frozen green peas instead. Now I want to make it with yellow lentils!!

    6 baby aubergines {I had one large so I used that.}
    120 grams frozen or fresh pidgeon green peas
    1 teaspoon tumeric
    3/4 teaspoon salt
    1 teaspoon chilli powder {I doubled all the spices except for the salt}
    1 teaspoon cumin powder
    1 teaspoon coriander powder
    2 medium tomatoes1 14.5 oz diced tomatoes, drained
    1 teaspoon tomato paste
    2 tablespoons olive oil
    2 teaspoon garlic paste, diced
    1/2 teaspoon mustard seeds
    1 tablespoon fresh chopped coriander for garnish.


Chop the tomatoes and puree them in blender
.
Peel the eggplant and cut into large dice.
Add the oil to a large skillet and when hot, add in the mustard seeds and garlic. Sautee until garlic is tender.
Add the eggplant pieces and peas and saute until tender.
Thoroughly mix in the salt, chilli powder, cumin and coriander powder and turmeric and saute for another 2-3 minutes.
Mix 1/2 cup of water {I used the liquid from the drained canned tomatoes} with the tomato paste and add to the eggplant mixture.
Cover and cook the curry till peas and eggplants are tender and cooked and most of the water is absorbed. (approx 15 minutes)
Transfer to serving dish and garnish with fresh coriander. (Original Recipe)

Or what about Nanya’s Sweet Potato Halwa

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    1 large sweet potato
    3 tablespoons Splenda {only because we are cutting back on our sugar.}
    2 tablespoons milk
    1 tablespoon ghee butter
    Pinch saffron
    Pinch nutmeg
    Chopped Almonds

Cook the sweet potato in a microwaveable dish with until completely cooked – about 5 minutes.
Let cool slightly, peel, and process the sweet potato until smooth.
Heat the milk and add a few strands of saffron and set aside until the saffron flavor has infused the milk.
Melt the butter in a pan and add the mashed sweet potato and milk. Stir.
Add the Splenda and nutmeg and cook about 3 minutes. Keep stirring the halwa at all times.
Spoon into small bowls. Sprinkle with chopped almonds and a few strands of Saffron. Original Recipe


This is listed as a sweet treat, but it makes a nice mid-afternoon snack that is high in protein and low in calories.

Not all of Nayna’s recipes are Indian. On my list to try: Greek Baklava ROLLS (easy roll recipe), Watermelon pops this summer when we harvest ours, Greek Phyllo Triangles Mexican Quesadilla..oh, wait I had that for lunch! And the only thing I changed was to add a little spicy chicken to the mix.

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– just to name a few of the 31 recipes I have pinned. So much good food, so little time!!!

If you want to get to know Nayna just read the poem she wrote:

    Cinnamon clove and star anise
    Fragrant aromas to tantalise and please
    Cooking, baking, mixing with a whizz
    Desserts, cakes, and ice creams that you can freeze please.
    Sweet and sour with a hint of bite
    Maybe a salad for that something lite light?
    Flour, eggs, and buttermilk
    Chocolate soufflés that fall down and sink turn out like silk.
    A savoury touch with some special spice
    Something that gives a kick and goes with rice
    Eastern, Western or a European dish
    Culinary delights to earn you a kiss fulfil your every wish.
    Day and night I think dream of food
    I know for my waistline this is no good
    So instead I write my creations in a blog

      ….and then go visit her blog!! You won’t be sorry!!

And to visit the other MEMBER’s Treats and Goodies :

I am slow getting started with this round of IHCC. Nigel Slater is the new chef until the end of September. I am excited to try some of his recipes, but not just yet! This week is Potluck Week. Since I missed cooking with Mark Bittman early in the group’s life I want to do his recipes for PotLuck. I read his bok, FOOD MATTERS ages ago and have lots of recipes marked. Seemed a logical choice.

Starting with someting sweet and SUGAR FREE.

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    1 cup sugar Splenda
    1 1/2 cups shredded unsweetened coconut
    1 1/2 cups chopped nuts {I used pecans}
    4 egg whites [about 130 gms], {I would use a few more grams next time} lightly beaten until just foamy
    1 teaspoon vanilla extract
    Pinch salt

Heat the oven to 350°F.
Combine all ingredients in a bowl and mix well with a rubber spatula or your hands.
Use a nonstick baking sheet, or line a baking sheet with parchment
paper. Use a small cookie scoop and make balls with the mixture,
each measuring about 1 tablespoon. Place balls on the pre-
pared sheet about an inch apart.
Bake for about 15 minutes until golden brown. Remove the cookies from the oven and let cool on a rack for at least 30′minutes Store in an airtight container.

I remember Mom making a cookie like this when I was little.

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They didn’t last long around our house because we all loved coconut and pecans.

Check out the other POTLUCKS with the IHCC members.

So! I joined a new group! Yep! Another one! Once a month cake. How can you possibly go wrong with that. AND it’s all BUNDT cakes BUNDT BAKERS!! SCORE!!

This month is Easter Month so the theme is an Easter Bundt! And that brought to mind Easter Basket. Lots of colors. Grass. Perfect! How about a multi-colored pastel swirl bundt? [And somehow it looked different in my head!]

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This is a Pound Cake Bundt

    3/4 cup milk
    1 1/4 cups sugar {I used 1 cup Splenda and 1/4 cup sugar.}
    1 cup butter
    3 eggs
    2 1/4 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon salt

Heat oven to 300°.• Grease and sugar* small 4 to 5 cup Bundt” Pan

In a large mixing bowl, mix sugar, butter and eggs until very light and fluffy. Add milk mixture; mix well. Add all remaining ingredients; mix until smooth, about 2 minutes. Spoon into prepared pan.
Bake at 300° for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool on rack. 16 servings.

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This month’s bundt is hosted by Tara of Noshing with the Nolands.
thanks, Tara, for doing all thisl


For the rest of the Bundt Baker’s Easter Cakes visit

#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 or ask to join our Private Facebook group. All recipes and photographs can be found on our individual blogs or our Pinterest board.

This months Bundts:

Donna has many Asian or Asian style dishes in her cookbooks. They have been some of my favorites over the last few years. Like all the other easy recipes the end result is delicious. And her Thai Red Beef Curry (Gaye’s Pick) is no exception.

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The mix of the sweet coconut cream with the spicy red curry paste is a beautiful balance. The butternut pumpkin/squash adds to the sweetness without making it cloyingly sweet. Even without the Kaffir lime leaves (which I have NOT been able to find anywhere) it was a tasty dish. The recipe is on page 104 of Donna’s modern classics and you can find it HERE!
Check out Gaye’s Curry. Then visit with Sarah for her curry.

If you would like to join us in Wednesdays with Donna Hay, just leave us a comment. The more the merrier.

Which translates into darn good fresh veggie quiche!! Lots of leeks {first time fresh from MY garden}, sweet peppers, celery, carrots, and very, very little custard.

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One of my favorite things to make is quiche. But I don’t make them as often as I would like because they usually call for TONS of eggs. Not this one – one whole egg and one yolk. {I used two whole eggs instead.} That’s it!! And some cream. I am wondering if I can use this little bit of custard in some other quiches!

While the veggies and custard were VERY tasty, the star of the show was the Gruyère sprinkled on top. The smoky flavor just took the quiche to a much higher level!! I will be very sad when this one is gone….oh, wait, I can make another. Maybe with some squash this summer from the garden, or eggplant, or Romas, or…shoot, the possibilities are endless.

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More quiche can be found on French Fridays with Dorie and the recipe is on page 158 in Dorie’s around my French table.

Once a month I get to cook/bake with an awesome bunch of bloggers who live all around the world. Each month a theme is announced and then we all get busy and find something that goes with the current theme. Sometimes it is easy – PIE! Sometimes it is hard – literary meal! This month I thought would be difficult but it turned out, once I got my thoughts straight, to be quite simple. Come up with a dish using just 3 ingredients!!!

Now how on earth can you make any…… nevermind. Lots of things are possible

How about MAC AND CHEESE?

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    2 cups elbow macaroni
    1 cup 1/2 and 1/2
    3/4 cup grated cheddar cheese

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Cook elbows in salted water until al dente and drain. Return to saucepan.
Add in 1/2 and 1/2 and grated cheese.
Stir until cheese melts and the mixture is thick and creamy. Add salt and pepper to taste.

OR how about Peanut Butter Cookies?

    1 cup peanut butter (creamy or crunchy)
    1 egg
    1/2 to 1 cup sugar (and you can sub out about 1/2 of that for Splenda if you like.)

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Peheat oven to 325.
Mix the three ingredients together.
Drop by spoonfuls onto a cookie sheet with parchment paper. Bake 8 – 10 minutes.
EAT!!

Okay I could go on but thought I better quit with two goodies. But that’s not all there is for lunch. Check with the other Let’s Lunchers by visiting Linda over at Free Range Cookies who is hosting our lunch this month.

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