I figured if I’m going to the Indy I am going in style.  Maybe a box seat!  Maybe the camper in the pits.  I’m going to need that because my lunchbox had a rather messy meal in it.

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Ellie’s Open-Face PHILLY Cheese Steak Sandwich

When ever I try out a new place for lunch, if they have the Philly, I will try it.  I’ve had one from about 20 different places.  Most are good.  Some not so much.  The one from The Huddle House isn’t bad.  Neither is the one at IHOP.  I haven’t found one that blows me away yet.  Guess I will just have to keep trying.

Meanwhile Ellie’s will do nicely for a make-at-home Philly.  A toasted whole whet Italian roll (I used a WW English muffin instead) covered with nicely browned beef, sauteed onions and bells (Ellie said red and green but I am not a fan of green so I used orange instead.  Great Color!), and a lovely cheese sauce made with REAL cheese – extra sharp cheddar.  It was quite tasty, but quite messy as well.  Which is just fine with me.  Definitely a repeat, maybe NOT for the INDY, but any other lunch.

The recipe is from Ellie’s Comfort Food Fix (page 112) .  I also found it on my friend Tracy’s blog.

Check out what else is our Lunchboxes.

 

This week we woke up with Curtis.  Not literally, of course.  But facing Curtis across the breakfast table would be a treat!

I had marked this recipe a long time ago hoping we would eventually need a breakfast item.

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spicy sausage breakfast burritos

A whole wheat tortilla filled with scrambled eggs, spicy sausage {I used a local Cajun Sausage}, and onions.  And I really should call this a semi-spicy burrito because I left out the jalapeño.  Trust me, the cajun sausage had plenty of bite without it.

The sausage is broiled and then sliced before being mixed in with the eggs and green onions.  This makes it quick and easy to make.

This was the perfect breakfast.  Lots of protein, lots of flavor.

The recipe is from  relaxed cooking with curtis stone. (page 53) I also found it HERE if you want to try it.

What else is for breakfast?  Check the buffet at I Heart Cooking Clubs.

I think pasta is one of the most comforting types of food out there.  Thick and hearty sauces in the winter.  Served cold as a salad in the summer.  Pasta, or noodles, or pretty versatile.  That is why I chose PASTA as the theme for this weeks Eating with Ellie..

 

I picked the

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whole-grain penne with chicken, mushrooms, and spinach

for this go-round.

It was filling and full of flavor. And healthy.  2 cups {which is more than you think!} is only 580 calories.

The ‘sauce’ (which I will make more of next time) was full of chicken, mushrooms, sun-dried tomatoes, spinach, onions, garlic and Parmesan cheese.  You can imagine how good that was.  The reason I said I would make more is because I found it to be a trifle dry.  I made 1/2 of the recipe which was perfect for two servings.  I usually increase the sauce and am sorry I didn’t this time.  he whole dish is seasoned with a little salt and pepper, crushed red pepper, and fresh thyme (altho’ I had to used dried).

This one is from Ellie’s weeknight wonders and is on page 160.I also found the recipe HERE if you want to try it.  This is one of ellie krieger’s great collection of recipes all of which are ready in 30 minutes or less.

Since I had marked 10 pasta recipes I guess we will have to return to this theme a couple of more times.  So I can make the other 9 pasta dishes.

Check out what pasta dishes the other EATERS made this week.

Gaye’s choice for this week was DESSERT!  We haven’t made dessert with Ellie in a while and that’s a shame because her’s are tasty AND healthy!!

I chose to make the Rustic Pear Tart.   Mainly because it’s easy but also because The Man does love pears. 

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This tart is super easy because you make the whole wheat crust and just fill it and fold it up around the pears.  No pie plate.  No trimming.  No patching.

Ellie suggested 3 medium pears but I had some canned pears from the orchard and chose to use those instead.  I had canned them with very little sugar but I cut down on the brown sugar from 3 Tbl to 2 Tbl just in case.  I had also canned some pears with cinnamon but figured I would use the plain instead.  The filling also has cinnamon, cornstarch, brown sugar and lemon juice. I forgot the lemon juice, but….ah, well!!  The tart is brushed with a mix of honey and water after baking to give it a nice sweet taste.

The recipe is from Ellie’s Comfort Food Fix  {page 284} but you can also find it HERE!

Check out more desserts on Divine Desserts at Eating with Ellie.

Today is May 5th.  Cinco de Mayo.  The celebration to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. While it is NOT the day of Mexican Independence it was was great victory leading up to it.

Kayte suggested we help celebrate with any Mexican dish from Ellie Krieger.

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We have made quite a few Mexican style dishes from Ellie over the last year or so but there are still some left.  Like these Chili Tortilla Chips.  Super simple!  Cut some corn tortillas into wedges and toss wit Olive Oil, Chili, Cumin, Coriander, Garlic powder, and salt.  Then just bake for about 15 – 20 minutes. OLE’  

I think they needed just a tad more salt to bring out the flavor of the other spices.  And don’t eat them warm.  They will be chewy rather than crisp.

The recipe is from Ellie’s Comfort Food Fix (page 56).  Also HERE.

What else is on the menu for Cinco de Mayo?  Check with Eating with Ellie to find out.

Curry, any kind of curry, is comfort food to me.  And even though it is 87 degrees out today {UGH!} this was just too good to pass up.

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I did make a couple of changes to the recipe:

  • The recipe calls for Spanish Pardina lentils, I only had brown {YUCK!} in the pantry.   I will use yellow next time.
  • I used two heaping teaspoons of Curry powder rather than the 1 teaspoon Keller called for.  I LIKE the flavor strong!
  • I made mine more of a stew and only used 4 cups chicken stock rather than 8.

You can find the recipe on page 121 of ad hoc at home, but I also found it HERE.

Of course, because I was making this soup/stew I also had to make the curry powder itself.  A foodie friend sent me a jar of curry powder and then sent me the recipe, which I subsequently lost. I never knew where it the recipe came from until…..

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…I found it again – in ad hoc. {page 336}  I was so happy. Now I have a jar in the pantry ready to use.  There are 20 different spices in this mix,

  • allspice, anise, bay leaf, brown mustard seeds, cardamom, cinnamon stick, cloves, coriander, cumin, fennel seed, fenugreek seed, nutmeg, mace, black peppercorns, ginger, star anise, yellow mustard seeds, turmeric, paprika, flaky sea salt. {The only thing I didn’t have in the pantry was mace but since it is very similar to nutmeg in flavor, only stronger, I subbed in 1/2 nutmeg and 1/2 ground allspice.}

some whole some already ground,  and worth all the trouble to make it.  It is much more fragrant and tastier than what you can buy and the recipe makes about 1 cup of powder.

Okay,that ‘s the last recipe from ad hoc at home.  This has been fun this month cooking with Thomas Keller.  Next month I will be gone mostly so I’ll be back in June with……?

“I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Just two days left in April which means only two days left to try a few more of Keller’s recipes from ad hoc at home.  It’s been fun cooking through Thomas Keller’s book.  I still have several recipes marked but not as many as it was.

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Last night I tried fritto misto. Defined it merely refers to small morsels of meat, seafood, or vegetables coated with batter and deep fried. Here in the south we deep fry anything but you won’t see deep fried veggies on any menu of Southern food.

This reminded me a lot of tempura frying.  The batter is a little heavier but the results are about the same.  In the recipe Keller lists 1 1/2 cups cold water.  I found it worked better with just a little more water for a thinner batter, but your choice.  The broccolini fried up the best. With the thin ‘branches’ there was more batter in between for fry up.

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This was so good!  The veggies came out crispy but sogged up quickly if they weren’t eaten right away.  My one tip for you:  Don’t drain them on paper towels as Keller suggests but on a wire rack OVER paper towels.  They don’t get soggy as quickly.

The eggplant and squash were also very tasty.

Keller lists several choices to fry including carrots, fennel, mushrooms, and calarari rings. All of these would be great.

The recipe is on page 173 of ad hoc but I also found it HERE (if it comes up).

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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