I’ve been cooking/baking with Dorie for  about 9 years now.

I managed to make it all the way through Baking from My House to Yours (2006) with the Tuesdays with Dorie Group.  I started late with this one but did make ALL the treats within.

Then they did Around my French Table. (2010) Life got in the way and I only made a few of those recipes. (51)  I am planning to get back to that one.

Baking Chez Moi came out in 2014 but I just wasn’t baking a whole lot for a couple of years.  (17)  My waistline was getting a little out of control.

Dorie’s Cookies (2016) came next and, again, I only made a few of her cookies.  (8)

NOW Dorie has a new book – Everyday Dorie – and I have a chance to again cook with Dorie and a lot of the past members of Tuesday with Dorie.  It’s exciting to have another of Dorie’s cookbooks in my collection.

For those of you who were cooking from Around my French Table you will remember that the very first recipe we did was Gourgères (9/29/10).  (and Dorie left a comment on mine.  I was thrilled!)

So Chapter 2 on the gourgères.

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These are supposed to be somewhat hollow in the center – like an empty cream puff made from a pâte à choux but I overcooked mine a tad and they came out more like a small hard biscuit hockey puck.  The cheese and walnuts added some great taste, however.  I know I can make these because I have before.  I think I had other things on my mind.

This is the first of many recipes from Everyday Dorie.  I’ve read through the book and cannot wait to cook/bake some more of them.

Check out more GOUGÈRES here.

Next recipe:  Maple syrup and mustard Brussels sprouts page 212.

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Yes, I’m a wee bit lot late with this post.  It was supposed to be here last Thursday but I just didn’t get to it.  Patience, Grasshopper!

Last week’ recipe from the Whole 30 Fast and Easy cookbook was Ancho-Clementine Salmon with  Herbed Sweet Potato Fries and, like all the other recipes I have tried in the book, it was quite tasty.IMG_5150

The salmon was rubbed with a mix of orange zest, oregano, garlic powder and salt.  The recipe also called for ground ancho chile powder but I don’t use/like that so I used some cajun seasoning and cut back on the salt.

The fries were tossed with EVOO, oregano, garlic powder, rosemary salt, pepper and thyme.

All of it made for a delicious lunch that was ready in no time.

The recipe is on page 126.

Kayte is getting ready for school these days so she’ll get to this eventually.

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

Not just any Fruity Salad but Fruity Chicken Chopped Salad.  Yes, ANOTHER chicken salad but what can you expect when it is a 1000 degrees outside and you want need something cool to eat. And this one was perfect.  Well, almost.

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A wonderful mix of greens, roasted chicken, and oranges with an oj  vinaigrette.  The recipe also called for pomegranate arials but they were not available.  I would have liked that little pop of flavor.  I did add some W30 compliant dried cranberries and they were tasty in the salad.

The reason I say almost perfect is because I didn’t care much for the  vinaigrette.  It didn’t have much flavor.  I will figure out how to fix it because I really did enjoy the salad.

The recipe is from Fast and Easy  (page 26) which is the latest W30 cookbook.  Kayte will get to it eventually – this is Fair Week in Indy.

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

It must be chicken month.  The last two dishes we made from Fast and Easy have been chicken.  Today’s recipe is chicken and next week…you guessed it – chicken.

BBQ-Pulled-Chicken Lettuce Wraps to be exact.  They are on page 15.

They are easy and delicious.

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Easy if you have either W30 compliant BBQ sauce or a recipe for one.  Luckily I found one.  From Happy Wife Style and it is very good.

Once you have the BBQ sauce the only other ingredients you need are shredded cooked chicken, some shredded carrots, chopped cilantro (NOPE!), and some lime juice.  Wrap all the ingredients in some lettuce leaves, I used Romaine, and you have a portable lunch.

Definitely a repeat. Just ask Kayte.

Next week – Fruity Chicken Chopped Salad (page 26).

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

 

I live in the DEEP South.  It’s hot in the DEEP South.  Too hot for any meaningful comfort foods.  We eat a lot of salads.  A LOT!!

This week Kayte and I made a delicious salad – Curry Chicken Salad.  

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The recipe is from The Real Food Dietitians and is on page 18 of Whole 30 Fast and Easy. 

Easy to make.  W30 mayo mixed with lime juice, cilantro, curry powder and salt which is mixed together and then added to some chopped chicken along with some diced red onion and diced celery and diced apple.

It was very good.  The only changes I would make would be to shred the chicken rather than just dice it.  It will mix with the curry/mayo better.  I did add a little extra curry powder – I always do.

I liked the addition of the apple.  It added a bite of sweetness to the mix.

Wrapped in a Romaine lettuce leaf it makes the perfect lunch.

Check with Kayte and her chicken salad.

Next week – BBQ Pulled Chicken Wraps

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

 

Howdy, Y’all.  Long time no see.  I’m dusting off the blog which has not been used for almost a year.  No reason, just couldn’t get it together.  But thanks to Kayte I am up and running again.

Why am I thanking Kayte?  Last October I did my first Whole30.  It wasn’t the first time I was aware of it.  It was the first time I realized I really needed to do it.  My Triglycerides were over the roof, my weight was not where I wanted it and I was, simply, running out of clothes.  I also want to live long and see my grandchildren grow up.  All very positive motivations.  Somehow I managed to convince Kayte to do it with me and then Leslie jointed in and we encouraged each other ant kept us all going.  You have to know that Kayte lives in Indiana and Leslie lives in California so our communication was nightly texts of how we felt and what we ate and “You Rock!” types of texts.  The three of us managed to finish the W30 and were quite proud of ourselves.  Since that time I have done it one more time and Kayte, as well.  So there is the story.

Now, Kayte and I are cooking through Whole30 Fast and Easy together.  Bothe of us have already made some of the recipes.  Spanish Chicken and Cauliflower Skillet (YUM), Indian Beef and Bell Pepper Stir-Fry (good), Skillet Butter Chicken (needed more garam masala), Red Curry Shrimp Skillet (tasty), Veggie Hash with Eggs  ( I used sweet potatoes rather than parsnips), Sheet Pan Shrimp with Sesame Broccoli (ok), Thai Chicken Sweet-Potato-Noodle Bowls (meh), Chicken Tikka Masala (meh), Creamy Curried Butternut Squash-Shrimp Soup (WHOA!!), and Sweet and Spicy Vegetable-Pork Stew (meh).

But for this first Whole Thirty 30 Thursday we made the Spicy Red Pepper Chicken Skillet which as delicious.

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Chicken thighs sauteed in a mix of garlic, tomatoes, bell peppers and onion.  Delicious!  I only made 2 servings but I  wish I had made 4.  The next time I make it I will use boneless thighs.  It will be easier to cook and easier to eat.

You can visit Kayte’s post and see how she liked it.  (Spoiler alert:  She did!)

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

Summer is the perfect time for a picnic – unless you live in Louisiana.  But picnicing we went – down to the pond with the kids and a fan. And it was a perfect time because Gaye’s theme this week was Picnic Day.

Hamburgers, hotdogs, and cookies.  That was all we needed.  The cookies were Ellie’s Chocolate Chunk Cookies.  

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And they were so good.  I could have eaten all 2 dozen.  Sweet but not as sweet as usual because the chocolate in them was only 60% – 70% chocolate.  Just a hint of sweet.  The brown sugar added a great flavor and texture to the cookie.

There are none left.  Wonder why?  Because they were great cookies.  Crispy on the outside.  Soft in the middle.

The recipe is from Ellie’s Comfort Food Fix (page 257).  If you want to try them, I found the recipe on Kitchen Flavours.

For more picnic treats visit Eating wit Ellie.

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