Cookbooks


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.

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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.

This week, thanks to Peggy, we are having a Garden Party at Eating with Ellie.  And what better time than late Spring before it gets rather warm for the summer.

A Garden Party doesn’t have to be fancy.  It can be just good  food shared with friends outdoors.  In light of that I brought a simple Apple Crisp for dessert.

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Not bad.  I used Fugi, Golden Delicious, and Pink Lady Apples.  The topping is supposed to be a dough of sorts but, since I wasn’t totally focused when I made it, it turned out to be a sweet oatmeal topping.  How on earth I forgot the butter and oil and water is beyond me.  I didn’t have my mis en place ready I supposed. But it was still good.  It was especially good with some Vanilla Ice Cream melting on top of the warm crisp.

I bet some blueberries would be good in this….

I will make this again – with ALL the ingredients next time.

The recipe is from Ellie’s Comfort Food Fix. {page 280} Also HERE!

More dishes for the Garden Party?  Visit Eating with Ellie.

This week’s theme, thank you, Kayte,  is Mom’s Favorite because Mother’s Day is Sunday.

I thought about what my Mom’s and my Grandmothers’ s favorite dishes were and I honestly don’t think they had one.  Any of them.  Maybe back in those day’s , pre- WWII and the early 1950s people didn’t think of a FAVORITE food as long as they HAD food.  Unlike today cooking and eating was just something you did.  Not something you really thought about.

As for me,  I would have to say I do have a favorite food – seafood – specifically SHRIMP with a good rib-eye coming in second.  With that in mind when I went for MOM”S Favorite I went for mine – I am a Mom!

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Ellie’s OVEN-FRIED SHRIMP

DELICIOUS!!  And easy to make.  The peeled shrimp are dipped in flour, then eggwhites, then rolled in whole-wheat breadcrumbs seasoned with thyme, .emon zest, salt and cayenne.  A little bit of bite with ton’s of flavor.  They were super crunchy without all the mess of frying and the calories of the oil.  Thank You, Ellie!!!

The recipe is from Ellie’s Comfort Food Fix.  page 185.

More Mom dishes -> Mom’s Favorite

Like to join in with us cooking with Ellie Krieger’s recipes.  Just click over to Eating with Ellie.  The weekly themes are on the right.  We don’t publish Ellie’s recipes but know you would love to have her books.  And lots of her recipes are on line.

Tomorrow is May 5th.  To most of us that doesn’t mean anything but in Mexico it commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla during the Franco-Mexican War (1861-1867). Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.

For us in the US it is a time to enjoy Mexican food and drink.  And if you are a fan of Ellie Krieger then celebrating in a healthy way is easy.

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I made these in 2015 and they were good so I decided to make them again. Also making them again because we have been cooking with Ellie for so long that some themes are getting low on recipes.

Lots of flavor, lots of veggies, lots of meats and totally Whole30 compliant.  Yes, I’m still eating that way as much as possible which meant no tortillas and no cheese, and no sour cream.  I can live with that.  But if you want them with all that….

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The recipe is on page 98 of Ellie’s Weeknight Wonders.

More Cinco de Mayo -> Eating with Ellie.

 

Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

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I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

This week’s theme for Eating with Ellie is Apples.  We’ve been cooking with Ellie for so long that we, or at least I, are running out of yummy recipes in some categories.  Like apples.  I had planned to make the Apple Crisp from Comfort Food Fix but we were invited to a Church Supper and I made dessert and I still had some left so I had to make something LESS sweet and less like dessert.  Too many sweets in the house means trouble.

Enter Ellie’s Harvest Breakfast Cookies. These cookies are huge and more like a muffin in cookie form.

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Each cookie uses almost 1/2 cup of batter so they are quite large.  And they are chock full of apples, cranberries blueberries {because I couldn’t find my cranberries} along with pecans and dried cranberries.  They are supposed to contain rolled oats as well.  I noticed my cup of oats on the counter just as I was putting the cookies in the oven.  oh, well.

They are sweet but not too sweet.  The only sweetener is 1/2 cup of Maple Syrup.  These are on the menu for breakfast in the morning.

The cookies are in Ellie’s you have it made.  page 45

More apples -> An Apple a Day…

We would love to have you join us for Eating with Ellie.  The themes are listed on the right of the Eating with Ellie page.  We don’t print the recipes.  We’d rather you bought Ellie’s books.  She has 6 out now.  And they are all good.

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