Yesterday I fixed a balsamic chicken dish from a Donna Hay cookbook. It called garlic couscous on the side. Knowing I couldn’t have the couscous ( not KETO) I served it with Ellie’s Cauliflower “rice” pilaf. Perfect.

Cauliflower rice is simply cauliflower that has been through a food processor until it resembles rice. At that point you can use it as you would any rice. And it doesn’t need as long to cook.

And it is KETO friendly.

Simply cook the “caulirice” with olive oil, pine nuts or almonds (i used chopped cashews), parsley, salt and pepper, and diced onion and you have a nice side dish.

It went quite well with the Balsamic Chicken.

Also cooking in EWE are

Kayte

Gaye

We are a small group but we do enjoy cooking ‘together’.

This particular dish was super simple to put together. Marinate chicken breasts in a mix of Balsamic vinegar, chicken stock, garlic, and sugar. Then just cook the chicken in a shallow pan until done. That’s it. That’s all there is. And unfortunately that is all it was. Chicken cooked in a pan.

I found it to be really bland even though I left it in the marinade longer than suggested. Even with the simmered marinade over the sliced chicken it was still pretty bland. Ah, well. Maybe the next recipe will be more delightful.

Since I am on KETO I subbed out the garlic couscous for another side – tomorrow on Eating with Ellie!! I left the sugar as it was only 2 Tbl. I was afraid to sub in an artificial sweetener like Stevia.

You can find the recipe HERE. It is from Donna’s flavours page 102

Interested in more WWDH recipes? Visit

Kayte

Gaye

Ah, the Bakewell tart. Essentially British in nature. Delicious in person. It first appeared in British cookbooks sometime in the early to mid 1800s – no one is quite sure of the actual date. Is it a pudding or is it a tart. It all depends on who you read and your perspective.

Whatever it is it is quite tasty.

I have made this tart before. I used to belong to a group called the Daring Bakers and they really took me out of the box with my baking. I had just started with TWD and was in a baking frenzy with several groups. Looking at the DB recipe HERE I see it is quite different. Dorie’s is so much easier.

I used Muscadine jelly I was gifted some time back. W don’t eat a lot of jam and jelly so I had a whole collection to choose from – Mayhaw, muscadine, apple, FROG (not what you are thinking…).

I figured the muscadine would have the most flavor and combine well with the almond.

I was not disappointed in Dorie’s Bakewell. It is light and full of almond flavor. A crust on the bottom. Jam in the middle and sponge on top. How can you possibly go wrong with that?

The recipe is on page 208 of Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. It is her wonderful new baking book and I look forward to baking my way through it with the talented bakers of Tuesdays with Dorie. You can see how their tarts and the Grain and Seed muffins (the other January recipe) came out HERE.

You should join in the baking fun. Lots of great bakers. Tons of great recipes.

The coldest days we have had are coming up this week. Lows will be in the upper 20s this week and that is chilly for Central Louisiana. And it is perfect weather for comfort foods – like Ellie’s Hearty Beef Stew.

It is chock full of beef, potatoes, carrots, peas and flavor. I did make a few changes. I used venison instead of beef and left out the rutabaga. Not a fan.

¼ c all-purpose flour
¼ tsp paprika
1 lb lean stew beef (round or chuck shoulder) venison, cut into cubes
3 Tbsp olive oil
1 med onion, chopped
1 sm rutabaga or turnip (10 oz), peeled and cubed
1 lg carrot, chopped
1 lg russet potato (12 oz), cubed
2 Tbsp tomato paste
1 1/2 c dry red wine
21/2 c reduced-sodium beef broth
1 pkg (10 oz) frozen green peas

Mix flour, paprika, and ¼ tsp each salt and pepper. Coat meat well.

In a large pot (or Instapot) heat 2 Tbsp of the oil in large over medium-high heat. Brown meat.

Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes. Add carrot, and potato and cook until vegetables begin to soften.

Add tomato paste and cook 1 minute longer. Add wine, and boil for 3 minutes. Add broth and return to a boil. Reduce heat to medium-low and simmer covered until meat is tender, about 90 minutes. Add peas and cook 5 minutes longer

The original recipe can be found in Ellie’s Comfort Food Fix (pg 136) or here.

Ellie’s stew is filling, flavorful, and comforting on a cold night. You should try it!

See what Kayte, Peggy, and Gaye had in their kitchens this Thursday.

I should really label this as bacon rather than pancetta. But only because I couldn’t find any pancetta. The product shortages are now starting to hit Central Louisiana. Even the basics are starting to come up short. Fortunately, I had all the other ingredients to make Donna Hay’s chicken stew.

The recipe is in several places on the internet so I don’t feel bad sharing it here.

8 bone-in chicken thighs

all-purpose flour for coating ( I did not use the flour as I was trying to make this more KETO friendly)

1 tablespoon olive oil

5 oz pancetta, diced (I had to use bacon, but…)

2 leeks, sliced (make sure you clean them really REALLY well)

2 cloves garlic, thinly sliced

7 oz button mushrooms, halved

2 1/2 cups chicken stock

1 cup white wine (I only used 1/2 cup)

1/2 cup cream

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped tarragon (sorry, not a fan)

sea salt and cracked black pepper
Flour the chicken, shaking off any excess. Place half of the oil in a large, deep frying pan over medium heat. Brown the chicken; remove and set it aside.

Add the remaining oil and cook the pancetta, leeks, garlic and mushrooms until golden; remove and set aside.

Bring the chicken stock and wine to a simmer in the pan, scraping up anything from the base of the pan. Return the chicken to the pan and cook, covered, for 25 minutes.

Add the pancetta, leek, garlic and mushroom mixture, the cream, parsley, tarragon, salt and pepper. Simmer, uncovered, for 5 minutes or until reduced and thickened.

Donna always takes me out of the box with her recipes. I would have loved the pancetta in this because of the flavor it would have added. Next time…

The recipe originally comes from modern classics Book 1. I’ve been cooking from this book since 2013 and there are still plenty of recipes in it I want to try.

Want more Donna Hay?

Kayte

Peggy

Gaye

And if you want to join us just make one of Donna Hay’s dishes, post it and let us know. We’ll add it to the list.

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Today I needed a sweet for the Hub’s sweet tooth. Ellie doesn’t do a lot of sweets in her cookbooks but I did find her Little Devil’s Food Cupcakes. Perfect for a small snack except I made them regular sized rather than minis. Recipe says 24. I got 12 regulars. I would have given him 2 at a time anyway…

These come together very simply and have a simple chocolate ganache as a frosting. The squiggle on top reminds me of the Hostess cupcakes I enjoyed as a child (and as an adult!!).

The cuppys are not real sweet but the chocolate ganache and the squiggle add just enough sweetness to make these quite tasty.

The recipe is from Ellie Krieger’s Comfort Food Fix (page 264)

I also found the recipe HERE. But it is a little different. In the book Ellie does not use the butter.

For more Eating with Ellie:

Kayte

Peggy

Gaye

Want to join in with Eating with Ellie. Just make one of her recipes and leave one of us a comment. We will include you in the group posts.

If it’s Wednesday then there is a Donna Hay cookbook on my counter. Because on Wednesdays several of us use Donna’s cookbooks for some delicious, healthy food.

This week I chose to make her stir-fried pork and shiitake mushrooms. Glad I did. It was simple and delicious.

I usually have ingredients in my pantry to cook us something with an Asian flair. Mirin, sesame oil, shredded ginger, soy sauce coconut aminos, and dried ‘shrooms are always there.

This dish was simple, even though it has 10 ingredients. Bok choy, pork slices, and garlic were added to the above Asian ingredients. And it was delicious. The shiitake mushrooms added a touch of sweetness as did the mirin.

Since I subbed in coconut aminos for the soy sauce making this dish more KETO friendly but the mirin (14 gm carb and 13 gram sugar/2 tbl) sorta cancelled that out.

Recipe is on page 103 of Donna’s new food fast.

See what the other members made this week.

Kayte

Peggy

Gaye

If you want to join us just cook any recipe from Donna Hay’s books, post it and let us know. We will add you to the list.

A whole new year as begun. 2022. Fingers crossed it is a good year for everyone.

And it is time to start eating healthy again. I have been neglectful since Thanksgiving. Too long to neglect my health. I am going back to KETO which has been my friend off and on for the last year to so. It is easy to stick to and the food is often delicious. Especially since it is all made at home with fresh ingredients and NO sugar. No processed food. No starch, etc.

So, this week I decided to start the year off right with Ellie’s Autumn Vegetable Curry. Delicious!!

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1 1 1/2-inch length fresh ginger, peeled and thinly sliced
  • 1 1/2 2 tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 3 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
  • 2 cups broccoli florets
  • 1 pound medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch rounds
  • 2 tomatoes, cored and chopped
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 5 cups fresh baby spinach leaves
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cups cooked brown rice, for serving, optional

Directions

Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and
process to combine. Add the oil and process until a smooth puree is formed. Transfer the
curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken,
about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and
bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet
potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25
minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach
and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

Garnish with cilantro and serve with rice.

Cook time is about 30 minutes.

You can see that I left out some ingredients. Some of them simply because they aren’t keto friendly. I did leave in the sweet potato but decreased the amount. A little of it was needed for the taste of the stew. I also increased the amount of broth to use it more as a soup rather than a stew. It was just spicy enough to warm you up on a winters day.

The recipe is HERE if you want to see it in the original form and in Ellie’s comfort food fix (page 208).

Check with

Kayte, Peggy, and Gaye or their first Eating with Ellie post for 2022.

If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.

The beginning of a whole new year. And I find myself asking what happened to the last one. It seemed to have passed so quickly. But, that seems to be the way it is as one grows older. Quick!

But the new year does mean a new beginning and mine is to get back to healthy eating. KETO to be exact. Donna Hay’s classsic baked lemon cheesecake was adaptable to KETO with very little problem.

B has been asking for something sweet. He loves lemon and I love cheesecake. Perfect.

Just a hint of lemon flavor. There is lemon zest in the filling and I increased it.

The adapting I did was in the base or crust. I used a cheesecake crust that I use for all my cheesecakes now.

Mix these ingredients will and press into a 9″ springform pan.

The filling is all Donna Hay – except for the sugar. By replacing the sugar with erythritol I made this KETO friendly.

1 1/4 lb cream cheese

3/4 cup sour cream

6 eggs

1 Tbl grated lemon zest. I used 1 1/2 TBL

1 cup sugar erythritol (and I added a tad more)

In a food processor mix together the cream cheese, sour cream, and erythritol. Mix until smooth. Add in the eggs and lemon zest and blend until well combined. Pour the filling into the crust. Bake for 1 hour at 275. Allow to cool before serving.

It took longer than 1 hour to bake. About 75 minutes total.

It had a delightful mild lemon flavor. I might add more zest and maybe a little lemon extract next time.

The original recipe is in Donna’s flavours cookbook (page 50)

More Wednesdays with Donna Hay.

Peggy

Kayte

Gaye

Kayte’s page has links to all of our WWDH posts.

This week we are sharing recipes that sets your culinary hopes for the New Year. In 2022 I hope to go back to my healthy eating which, sadly, I have neglected since Thanksgiving. KETO has been my friend for most of 2021 and it is that I am going back to.

One of my favorite things to make is the Broccoli salad. It is super simple to make. Really doesn’t need a recipe and the dressing is delicious.

The only part of the recipe I ever follow is for the dressing.

Raw broccoli and cauliflower florets. Chopped green onion. Sunflower seeds. Chiopped pecans. Shredded cheese. Crumbled bacon in just about any amount you like to taste. (If not on KETO you can throw in some dried cranberries.)

Dressing:

  • 1 cup real mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup granulated erythritol (sugar)
  • Salt and pepper to taste

Mix all ingredients together and mix into the other ingredients.

I usually make at least 1/2 more of the recipe just to be sure I have enough. I love this salad. And make it often.

This is the last post for Good Friends Good Food. But we have revived Eating with Ellie (Krieger) and Wednesdays with Donna Hay. Both are healthy food chefs. And many of their recipes are easily adaptable to KETO. YAY!!

You can access our blog posts each week.

Kayte

Peggy

Ulrike

We also all are members of Tuesdays with Dorie where we are working our way through Dorie Greenspan’s Baking with Dorie.

If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.

HAPPY NEW YEAR, Y’ALL!!

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