I have seen scores of recipes for this dish for years but I have never made it. Wanted to but just never did. No excuse. Have now – thanks to Kayte.

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All of the ingredients are usual for the pantry. I am sure Paprika is something most of us have. The important thing is to use GOOD paprika. Preferably the sweet Hungarian Paprika. Unfortunately I had only 1/2 of what I needed (1+ TBL) so I used 1/2 the Hungarian and 1/2 the OTHER stuff. And THAT was probably why this dish wasn’t what I was looking forward to. While good, it wasn’t great. Sorry, Kayte.

Besides the paprika you also need some green bell pepper {I used orange because We are not fans of the less sweet green.}, cayenne, Italian parsley leaves, onion, and garlic for the flavors. Sour cream for tang and thickening. And chicken broth. {I thought the sauce was a little thin so I thickened it with light roux}

Ellie suggested serving it with noodles so that is exactly what I did. With some sautéed Asparagus.

The recipe is on page 151 of Ellie’s Weeknight Wonders and you can see what the others thought about the paprikash by visiting our home page – Eating with Ellie where you will find a list of the recipes to come.

Waking up to a warm Blueberry muffin makes a Monday worthwhile. Even though I had to make them myself it was still a great way to start the day.

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You can actually use just one bowl to mix these up and, according to Donna, the variations are endless. Which is probably why I added lemon to my batch.

We usually don’t include the recipe but I made some low-sugar changes.

2½ cups (375g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1/2 cup (220g) caster (superfine) sugar and 1/2 cup Stevia in the Raw (or other blended no calorie sweetener)
½ cup (125ml) vegetable oil
1 egg
½ cup (125ml) milk
1 tsp vanilla extract
1/4 tsp lemon oil
300g fresh or frozen blueberries
granulated sugar, for sprinkling

Preheat oven to 180°C (350°F).
Place the flour, baking powder and sugar in a good sized bowl. Make a well in the middle. Place the oil, egg, milk and vanilla in the well and whisk to combine. Slowly work the liquid into the flour mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a a regular muffin tin using paper baking cups. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

I made a few to test for sweetness and ended up adding about a 1/4 tsp of raw Stevia. That made them just right. If you don’t have raw stevia use a little more of your favorite non-sugar sweetener.

The original recipe is HERE.

This week was Chaya’s turn to choose. And she chose well.

We visit and leave your links at Wednesdays with Donna Hay so hop on over and see what the others thought of the muffins.

Some pictures are just more memorable in black and white.

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52 Photos: Gallery 43

In January Avid Bakers Challenge moved from baking with King Arthur Flour to baking with Christina at Scientifically Sweet. Unfortunately I missed out on January (Double Chocolate Chip Banana Muffins) and February (Orange, Date & Almond Biscotti) so I knew I had to jump in for March. And it was a good decision.

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This is a nice little loaf with plenty of lemon flavor. And although mine didn’t brown very well or rise very high it was a hit. I liked the texture the cornmeal added. More than cake, less than cornbread. It was just right.

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You can find the recipe on Susan’s Page. The only change I made was to cut the sugar in 1/2 and sub in some Splenda and a little raw Stevia for the sweetness. Now I’m thinking – how good this would be with some Blueberries thrown in. Next time!!

You can see all the Lemon Loaves over at THE AVID BAKERS CHALLENGE.

Next month we are making Fudgy No Butter Brownies – I am definitely in for that one!!!

It seems that every time I get ready to do a dish for I Heart Cooking Clubs something gets in my way. Well not this time!! THIS time I had a recipe aleady and the dish completed. So take that, Time Consumers!!!!
Lucky for me this is Potluck week for IHCC so it was a pretty laid back event. No rushing to find a Henry recipe with the right theme. No searching thru 1000s of recipes for just the right one. I have had this Bittman recipe marked for awhile.

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Bittman calls this a Tamale Casserole. I would rather think of if as deconstructed tamales. So. Much. Easier. than rolling up the tamales and then wrapping them in shucks and steaming them. All the flavor without all the work. Well, almost all the flavor.

I liked it but I didn’t love it.

    1 cup cornmeal (fine or medium grind)
    1 1/2 cups hot water, or more as needed. {Boiling water would help cook the cornmeal and thicken it better.}
    Salt
    2 tablespoons olive oil, or more as needed
    8 ounces ground beef, pork, or lamb
    Black pepper
    1 onion, chopped
    1 tablespoon minced garlic
    1 tablespoon chili powder
    8 Roma (plum) tomatoes, chopped (canned are fine; drain their juice) {I used regular canned tomatoes}
    2 cups corn kernels (frozen are fine)
    1/2 teaspoon baking powder
    1/4 cup chopped fresh cilantro or shredded cheese, for garnish

Heat the oven to 400°F. Combine the cornmeal, hot water, and a tsp salt and stir until smooth. Set it aside
Heat the oil in an oven proof skillet. Add the meat and season with salt and pepper. and cook until nicely browned, 5 to 10 minutes.
Lower the heat and add the onion and garlic. Cook until the vegetables soften, about 8 minutes more, stirring periodically. If the mix is dry you can add some more oil. Remove from the heat and add the chili powder, tomatoes, and corn.
Incorporate the baking powder into the cornmeal mix which should be the consistency of thick pancake batter; if not, add a little more water. Spoon the batter into the skillet on top of the filling and spread it around a bit. Bake until the cornbread has cracked and turned golden and is cooked all the way through – 20 to 25 minutes. Garnish with the cilantroshredded cheese and serve hot or at room temperature.

I found this to be a little dry. I would suggest saving some of the canned tomato juice or adding some tomato juice. And more salt in the cornmeal mix would help a lot as well. The seasoning for the filling, however, was spot on. Maybe adding a litte cumin to the cornmeal?
Again, I didn’t love it, but I would make it again with those small changes.

The original recipe is on page 339 of Mark Bittman’s The Food Matters Cookbook

I made this for IHCC Potluck. Check out the other choices this week.

If I had to choose my favorite cuisine it would have to be Indian. Mostly because of the spices. But also because most of the dishes are fairly quick. If I had my druthers, I would probably eat curry or some other equally spicy dish just about every nite. But I don’t because if I cook Indian it is just for me. And that’s okay. I was excited when Glennis chose this dish for this week’s Eating with Ellie.

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The flattened chicken breast is marinated for about 10 minutes in a mix of yogurt, lemon juice, garlic, fresh ginger, and spices. Then popped on a grill (or in my case a grill pan.) Ellie doesn';t call these recipes Weeknight Wonders for nothing. About 30 minutes and you have a spicy, warm, comforting meal. Ellie suggested serving it with flatbread and a salad, but this called more for a nice spicy yellow rice.

The recipe is on page 137 of Ellie’s Weeknight Wonders. And if you want to see what the other Ellie Eaters thought about this chicken just check over at Eating with Ellie where we all get together and visit.

This week’s dish from Donna Hay is wonderful. Sage browned in butter than mixed with pasta and roasted pumpkin. I have come to love sage and brown butter. It is nutty and warming. The pumpkin adds a touch of sweetness to the mix.

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If you need something quick and warming this is a great side dish for just about anything.

The recipe is my choice this week from Donna’s off the shelf page 18.
See what the other cooks in Wednesdays with Donna Hay thought of this pasta dish.

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