Banana Maple Syrup Muffins are on the menu today. I made them for last Sunday’s after church social and didn’t have many left to bring home.

I love making muffins. Super simple and you don’t have to frost them. I sometimes add a simple streusel as I did to some of these.

(I have looked for the picture and it is nowhere to be found. Sorry)

When I first took them from the oven and and let them cool just enough to taste I wasn’t that impressed. They were awfully bland. I was disappointed. But the cooler they became the more the flavors of the banana and maple syrup came through. The bananas are added in chunks so there are little pieces of banana throughout the muffin. The syrup… not so much. I would add more maple syrup next time.

These are perfect for a quick simple sweet treat, but not too sweet.

You can find them on page 167 of Donna Hay’s the new cook.

Check with Kayte and Gaye for their Wednesdays with Donna Hay dishes.

Tuesdays with Dorie (Greenspan) means something delicious is cooking in the kitchen. This Tuesday it is a quiche. One of my favorite lunch meals. I love a good rich and creamy quiche.

I have to admit I wasn’t sure about this particular recipe. Only because of one ingredient – Lemon. I just wasn’t sure if I would like the lemon in it. But I went with my mantra – Trust Dorie! Trust Dorie!

I only made one change for the recipe. I made the quiche crustless. I’m trying to be ok low carb and still eat delicious foods.

First, you cannot taste the lemon. Second, you couldn’t taste the asparagus. Maybe that was because I put TOO much herb in the dish. Overall I had to say I wasn’t impressed with this one. Sorry, Dorie.

The quiche is on page 332 of Dorie’s Baking with Dorie: Sweet, Salty and Simple.

This week we had a choice of the Quiche or the Mochaccino Muffins ( I made these for the last TWD for May.)

For more of these treats visit the two lists of comments. (May 10 or May 22)

Elle Krieger has some wonderful healthy recipes in all of her cook books. I have so many marked I may never make all of them. Thank goodness for Thursdays…and Eating with Ellie,. The Broccoli and Cheese Calzone recipe comes from Comfort Food Fix page 211. Since I am trying to get back on KETO I modified the recipe just a tad. Instead of using store bought pizza dough I made my calzone with KETO fathead dough. Pretty darn good!

I used all the ingredients for the filling since they are all KETO friendly. I added the marinara and basil leaves into the calzone rather than leaving them for dipping. And this was delicious. I added garlic powder to the dough for extra flavor. The recipe for the fathead dough is enough for two calzones. Eat and enjoy!!

Check with Kayte and Gaye so see if they made anything this week.

Wednesday means we are cooking with Donna Hay. She has such wonderful recipes for everything – cakes, shrimp, meat, ice cream. So many recipes. So little time

Anyway… tonight is supper night for our church so I made Donna’s cinnamon apple sour cream cake. Super simple.

The cake mixture is poured into a 9″ springform pan and then topped with thin apple slices tossed with almond meal, turbinado sugar and cinnamon. The turbinado adds a nice crunch to the topping. One hour and you have a delicious cake you can eat warm or cold. Perfect with ice cream.

The recipe is in Donna’s flavours (page 178).

Check with Kayte and Gaye for their dishes this week. IF you want to cook with us just leave a link in a comment and we will include you in our list.

I like making muffins. They are simple to put together and you don’t have to frost them. They usually aren’t as sweet as cupcakes. They make the perfect snack. And these chocolate coffee muffins are no exception.

The batter includes a shot of ground coffee, some coffee extract, some cocoa, and some chocolate chips. I really expected these to have a strong chocolate taste. But they didn’t. And to me that’s a good thing because I really don’t like coffee. I actually found these to be a little bland. But I still liked them.

The recipe is from Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. (page 68)

For more muffins visit Tuesdays with Dorie.

My turn for Church treats this week. So I made muffins. Donna’s no-fuss blueberry muffins. Super simple. Quite tasty. But denser than I am used to. More like bread. But that was okay. I like bread.

I made a small change. I added a little lemon zest. And then I discovered I was out of sour cream so I used Greek yogurt instead. No biggie.

The recipe is on page 160 of Donna’s off the shelf.

Check with Kayte and Gaye for their recips this week.

I love making muffins. Super simple and don’t need frosting. It was my turn for after church social treat so I chose muffins … again!

These are banana maple syrup muffins from Donna Hay’s the new cook (p 167). When they first came out of the oven and cooled enough where we could taste them I thought them rather blah. I like flavor in my muffins!!

But the more they cooled the more flavorful they became. I could taste the banana, which is added to the batter in chunks, and a little of the maple syrup. I added a simple streusel to some of them and liked them even more.

These are perfect for a quick and easy treat. But let them cool completely for the full flavor.

Check with Kayte and Gaye for their Wednesdays with Donna Hay recipes.

For April the Good Friends Good Food chose to cook dishes from the Middle East. The Middle east consists of Egypt, Israel, Sudan, Lebanon, Jordan, Turkey, Kuwait, etc. It is difficult to separate one country’s cuisine from another as they are all so similar.

Zucchini with Tomatoes

This is a very simple dish. Slice and saute garlic and coriander in olive oil for about 10 minutes. Add the tomatoes, peeled and chopped, and simmer for about 20 minutes. Simple. I have made zucchini and tomatoes many times but never with coriander. Completely different flavor. And I would have added more coriander.

Fish in Hot Sauce

Fish and other seafood are quite popular in the countries along the Arabian Gulf as well as the banks of the Tigris and Euphrates rivers and the Sea of Galilee.

Serves 4:
4 cloves garlic, chopped
1 1/2 teaspoonsground coriander
4 thick fillets whitefish , about 3/4 lb each (I used catfish)
2 tablespoons olive oil
1 tablespoon lemon juice
salt and white pepper
lemon slices , to garnish
Sauce
1/2 stick butter
1/2 small sweet red pepper, diced
4 medium tomatoes , skinned and chopped
1 large onion, diced
1 teaspoon paprika
1/2teaspoorigroundginger
a pinch of salt and pepper
1 tablespoon tomato paste mixed with a little water


Pound the garlic and coriander together in a pestle and mortar. Rub this into the fish fillets and chill in a covered bowl for 2 hours.
Heat the oven to 375°F. Remove the fish from the bowl and rub with a mixture of the oil, lemon juice, salt and pepper.

Lay the fillets in a flat, oiled baking dish, cover tightly with foil and bake for about 20-30 minutes.

Meanwhile, prepare the sauce.

Melt the butter in a skillet and saute the pepper, tomato and onion until soft. Add the seasonings and the tomato paste and mix well. Simmer for 10-15 minutes on a low heat.
Serve the fish in the baking dish, garnished with the hot sauce and lemon slices.

This was delicious. Definitely a keeper. BTW both of thse are KETO friendly.

As it turns out I am the only one who did the Middle Eastern recipes this month. I still have one or two I want to try: Prawns in Tomato Sauce (cinnamon). And Maamoul which is a stuffed pastry. I have the mold I just haven’t made the pastry…YET!!

Both of these recipes came from Cooking the Middle Eastern Way by Christine Osborne

Next month…?

That is the short version of the dish I made from Ellie Krieger this week. The real title is Cheeseburger Stuffed Twice Baked Potatoes. Whew!

Bake some potatoes. Scoop out the insides (and save this for another recipe). Broil the skins and stuff with a mix of ground beef, sauce, brocolli, and ‘shrooms. Easy, right? Not so fast…

I never could get the skins to hold together enough to stuff them. Maybe I scooped too much out. Maybe my taters were just thin skinned. So I pulled out my little crocks and served them in those.

Good!

The recipe is from Ellie Krieger’s you have it made (p 132). I also found it HERE!

What did Kayte and Gaye make this week for Eating with Ellie.

When I was growing up I loathed asparagus. Today it is one of my favorite veggies. Growing up Mom served up canned asparagus. The odor was horrendous. I could not even stay in the house when she heated it up. Then I discovered fresh asparagus and haven’t looked back.

This recipe for garlic roast asparagus is super simple. And delicious. Asparagus drizzled with olive oil. Tossed with slices of garlic and nice long lemon zest pieces. Oh. My! I think I could eat it every night. I do admit I did over cook it a might (I forgot to set the timer) but it was still tasty.

The recipe is from Donna Hay’s off the shelf (page 106), One of her “short order” recipes.

Check with Kayte and Gaye for their Wednesdays with Donna Hay choices this week.

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