Several years ago I marked a recipe for this soup that I really wanted to make.  And never did.  In fact I completely forgot about it.  Until I was looking thru Donna’s modern classics.


Admittedly it’s not the original recipe I found but it was quite tasty.  And filling.  I was so afraid it would be rather bland since the only flavors added were sliced garlic, pepper, and basil leaves but I worried for nothing.

Donna called for wood fired bread, not gonna happen unless I build an outdoor oven, and over ripe tomatoes.  I had some good crusty bread in the freezer and some canned tomatoes.  Since the tomatoes had already been peeled and canned they worked out perfectly.

I only made 1/2 of the recipe but that was enough for 3 nice servings.  Next time I will make more.

Want to see more soup – visit Wednesdays with Donna Hay to see how the others liked my pick for this week.

The recipe is on page 24 of modern classics.  I also found it online if you want to try it out, too.

I have to admit I am not a fresh pear person.  There is something about the texture.  But put them in a pie, or in ice cream or in a tart and I am all over it.  Lucky for me this tart came around.  A silky dough filled with sweet pears and tart cranberries.


And with a scoop of vanilla bean ice cream on top – PERFECT!  And it was gone in no time. The Galette Dough that Dorie recommends (page 420) is soft and silky.  It can be difficult to work with but it’s pliability is also a plus for tarts or the Apple Pielets we made in October.  The only change I made was to use some pears I canned this summer from the trees.  They didn’t soften which I was glad of.  Nothing worse than mushy pears.

The tart baked up beautiful and brown.  I had sprinkled some Turbinado sugar on top and it just added to the flavor.


Want more tarts, then  visit Tuesdays with Dorie/Baking Chez Moi.

The recip is on page 132 of Dorie’s Baking Chez Moi

Last night when I baked pork chops I needed a different side. I had forgotten that the next week, this week, the Krieger theme for I Heart Cooking Clubs was SIDES. Lucky me when I just happened to pick this dish from Ellie’s The Food You Crave


These are super simple to make and done in about 40 – 60 minutes. (Depending on how thick you cut the ‘fries’.)

Peel and slice some medium sized sweet potatoes into ‘fries’, about 2 pounds or so. Toss with 2 Tbl EVOO, 2 Tbl honey, 1 tsp lemon juice and 1/2 tsp of salt. Make sure you mix the slices well with the ingredients. Bake at 400 for about 30 – 40 minutes. {Ellie says 350 for 60 minutes but I had mine in with the Pork Chops.}. The potatoes should be tender when they are done. Season with the salt to taste.

Check with the other ‘Clubbers” to see what Ellie Side they chose this week.

Quick? Yes! Simple? Yes! Tasty? Yes, yes, yes!


Small corn tortillas covered with refried beans {well, not here, but in the recipe} topped with browned ground turkey,corn, green onions, lots of cheese and tons of flavor from the chili powder, cumin, cayenne, and oregano. YES, PLEASE!!

This is definitely a repeat! Thanks, Kayte, for this one.

For more pizzas visit Eating with Ellie.

    ..of luck…

you get assigned to a blog for Secret Recipe Club that has lots of simple, and tasty, recipes. And that is what happened this month when my Secret Assignment was A Little Bit of Everything which is written by Julie WAY up in the plains Nebraska. And I mean way way up because I am WAY down in the Deep South of Louisiana. She has been blogging since 2009 and has a collection of recipes to prove it.

As usual, and we are all in the same boat each month, it was hard to find JUST ONE recipe for SRC so I tried several. And they were all good. And all simple.

It has FINALLY turned cool here which means I could enjoy a nice bowl of oatmeal {I don’t like oatmeal, or soup, in the summer. Just too hot! I know, I’m weird.} and lucky for me Julie had a Pumpkin Oatmeal on the blog.


It is full of all those wonderful pumpkin pie spices, pecans, and maple syrup. It was just right. I wish I had made more than just 1/2 of the recipe.

There was also a recipe for Butterscotch Pumpkin Muffins


Talk about tasty. Ditto on the pumpkin spices and then add in the butterscotch chips and it was a definite winner.

    1 3/4 cup flour, sifted
    1/2 cup firmly packed light brown sugar
    1/2 cup sugar
    1/2 teaspoon ground ginger
    1 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    2 large eggs
    1 cup canned pumpkin
    1/2 cup butter, melted
    1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter. Stir in the butterscotch chips. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not ove rmix.
Spoon batter into greased muffin tins. Spoon batter evenly into muffin tins.
Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.

Place on a rack to cool.

    Oh, yeah, and then I drizzled some with caramel. MAYBE a little over the top, but hey….

We eat a lot of ice cream year round. Or at least The Hubs does. So I had to make Julie’s Cake Batter Ice Cream.


Okay, it wasn’t completely her recipe. I have fallen in love with the No Churn ice cream so I used her amount of cake batter {3/4 cup} in the no churn. What a great Idea!!! You can have your cake and ice cream at the same time. Add some sprinkles and it’s a party in a bowl!!

So here it is the weekend before the reveal and I still have about 10 items on my list from Julie’s recipes:

Which just happen to be the next three on my list. I cannot put my whole list so you bettr just jump on over to A Little Bit of Everything and check them out your self. AND, when you click on her lists they come up in PINTEREST!! Now why didn’t I think of that?

And for the rest of the SRC delights you can find them by clicking below:

This was going around the Blogverse back in late 2008. I am reposting because it is fun. The foods I’ve tried since are in GREEN. What’s on your food list?

This seems to be doing the rounds amongst the blogs and it’s been interesting reading what people have eaten. It was all started by Andrew at Very Good Taste. As someone has said, “You are what you eat.” I love interactive blogs.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at verygoodtaste.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile Does alligator count??
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes Sorry, don’t like raw tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper I am not a masochist!!!
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects Not on purpose….
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more Johnnie Walker Blue & Gold Label
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi (if you tell me what this is, I may try it)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin (no clay, but I have eaten dirt, haven’t all children….)
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake Yes, all 3.
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill {One rainy night I hit a deer!}
76. Baijiu
77. Hostess Fruit Pie
78. Snail It really does taste like chicken – with lots of garlic.
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky (chocolate covered biscuit – how did I miss that?)
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

I have been around a long time to have actually tasted almost 1/2 of these. How about you?

While we are cooking with Ellie Krieger for the next 6 months with I Heart Cooking Clubs we take a break and have a monthly Featured Chef. This month – Mark Bittman. I love cooking with Bittman. His recipes are healthy and delicious. And this recipe fits right in with his ideas of Conscious Eating – lots of veggies and whole grains.


Curried Lentil Soup with Potatoes

    2 tblsp oil
    1 medium onion, roughtly chopped
    1 tblsp minced garlic
    1 tblsp minced peeled fresh garlic
    salt & freshly round pepper
    3 tblsp curry powder
    2 medium tomatoes, peeled, chopped
    1 cup dried lentils (wash and picked over)
    1 quart vegetable stock or water
    1 can light coconut milk (or another 1 1/2 cup of water)
    2 medium or one large potato, peeled & cut into chunks {Bittman says you can just about any root vegetable here.}
    1 small zucchini, roughly chopped
    1/2 cup chopped fresh cilantro or mint leaves

Heat oil in deep skillet or medium saucepan over medium high heat. When hot, add onion and cook until soft/translucent, about 3 minutes.
Add garlic & ginger and cook for another minute.
Sprinkle with salt and pepper and stir in curry powder – stir frequently until darkened and fragrant, about 1 or 2 minutes
Stir in tomatoes and lentils. {I used red lentils and they will fall apart unless you put them in with the potatoes.}
Add stock and coconut milk.
Bring to a boil, partially cover and turn down heat to simmer.
Stir occasionally until lentils are just becoming tender; stir in potatoes and more stock if needed. Cook another 10 minutes, then add the remaining vegetables. Cover and cook until all the veggies are done.

Stir in cilantro or mint, adjust seasoning & serve

I really enjoyed this soup. It is filling, hearty, spicy, and delicious. I’m glad I made the full recipe.

Visit IHCC for the rest of Bittman’s dishes.

This recipe is on page 204 of Bittman’s Food Matters and you can find it several places on the WWW.


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