Cookbooks


What do you get when you mix together bell peppers, onions, spices and tomatoes? A rich savory sauce. What do you get when you crack an egg in the middle and let it cook to a nice runny yolk> SHAKSHUKA! Ellie says it’s the Middle Eastern version of ‘eggs in purgatory’. David Lebovitz says it has North African origins. It is spicy and can be quite hot if you use enough crushed red pepper. It will definitely wake you up if you eat if for breakfast. Which is what I did.

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The spices include cumin, coriander, crushed red pepper and paprika whichcombine to provide a rich, flavorful dish. And as if that wasn’t enough – goat cheese {I used an herb-y one} is sprinkled on top.

This week’s pick was from Chaya and it was definitely a breakfast I could get used to.

What did the other’s think? Check out the Eating with Ellie Webpage and see.

The recipe is on page 277 of Ellie’s Weeknight Wonders. And if you would like to join us just cook, blog, and leave your link. We’d love to have you.

It’s summer. Officially. Although, here in the deep south our summer started about 2 weeks ago when the rains FINALLY stopped and the sun came out. Talk about HUMIDITY!!

Summer means lots of cold drinks, cool salads, BBQ-ing, and Strawberries. And if you have strawberries then you absolutely HAVE to make Strawberry Shortcakes. I mean, its like a law or something…..

In the US this means using those little round sponge cakes that soak up all the juices. Or using a sweet biscuit. But the star of the show is always the berries. Sweet. Red. Juicy – if you are lucky enough to find them. It doesn’t matter what you serve them on. This weekthe Doristas are using Lady Finger cookie disks. It’s different.

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But different can be good. As these French style sweet treats were. Dorie says we should call the Ladyfinger Disks Indies: Celebrate Independence Day in the US and Bastille Day in France. I’m just gonna call them DELISH!!

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Layers of Indies with sweet berries and sweet cream. Cannot beat that on a hot day in the Deep South.

Check out the other Shortcakes on the Tuesdays with Dorie website where we leave our links for this week’s “assignment”.

The recipe is on page 338 of Dorie’s Baking Chez Moi.

When I think of strudel I think fruit, sweet, crunchy, dessert.
When Ellie thinks of strudel she thinks basil, spinach, cheese, tomatoes.
Guess we don’t think alike.
But I like her thoughts.

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I think it was darn delicious.

Simple whole wheat pizza dough {she listed frozen but I made my own using Bittman’s no-knead WW dough} wrapped around lots of good stuff including ricotta cheese, mozzarella cheese, tomatoes, basil, spinach, and sundried tomatoes. SO GOOD! Definitely a repeat.

I have to say, though, I would use less ricotta but then it’s not my fave. And now that i’ve made it I can see it with black olives or green olives or mushrooms.

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Yes, indeed!

The recipe is on page 222 of Ellie’s Weeknight Wonders and it was my pick for this week. I hope the other Eaters liked it as well. Check on our website and see.

And if you would like to join in with our healthy eating the upcoming recipes are listed there. Just cook, blog, and leave comment. Love to have you.

Today was a fun day in the kitchen. My son is in town and he likes to cook so we made this week’s ‘assignment’ together.

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Chicken breasts are poached in a brown sugar, soy sauce, cinnamon, star anise, and rice wine mixture. Then fried to crispyness. Thus the name, “twice-cooked”. This was good. I served it as Donna suggested with some steamed greens and jasmine rice. Donna listed chicken breasts with skin but I never buy them so went with the skinless. It was still nice and crispy because of the sugar in the poaching sauce. The sauce thickened quite a bit so I thinned it with a little extra soy sauce and drizzled some over the chicken and steamed bok choy.

The recipe is on page 120 of Donna’s off the shelf.

If you would like to join us just check the recipes on Wednesdays with Donna Hay and leave a comment there. We would love to have you. No commitment. Just fun.

And to see how the other members liked the chicken – WWDH.

Fajitas became a regular part of our menu several years ago and I love finding new ways to make them. When Glennis chose this recipe for us this week I was excited to have just one more recipe for fajitas.

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What the recipe calls for is steak, onion, red and yellow peppers, and garlic that is seasoned with generous amounts of cumin, coriander, and cayenne. ‘Nuff said. The recipe also called for lime {no, thanks}, avocado {DEFINITELY NO, thanks} and Greek Yogurt {not this time, thanks}. So I added some of OUR faves for fajitas:

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    …Fiesta cheese mix and ‘shrooms…

I changed the recipe just a tad to fit our tastes, did the others? Check out their posts from our Website – Eating with Ellie.

And if you liked to join us we are ONLY cooking from Weeknight Wonders right now and all the recipes are posted on the right. Just cook/bake blog and leave a comment. We’d like to see you at the table with us.

If you need a VERY quick and VERY simple side this is the one. Provided you like fresh asparagus with lots of flavor.

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I didn’t really like asparagus until a couple of years ago. Mom had always used the canned stuff and the ‘fragrance’ was enough to send me screaming from the house. But then, one day, I tried fresh and now I look for new ways to cook it. And this was my pick for this weeks Wednesdays with Donna Hay. How simple is it, you ask. Melt butter. Add some balsamic vinegar. Throw in a bunch of asparagus and cook until it is tender. Top with Parmasean cheese. How can you say to no to THAT??? Definitely a keeper.

Check with the rest of the cooks on our website – Wednesdays with Donna Hay

The recipe is on page 134 of Donna’s New Food Fast.

And if you would like to join us – just look at our choices for the next few weeks (on he right) then cook/bake, blog and leave us a comment below. Love to have you!

There are times when our lives take a tumble. Time when we want what we cannot have. Times when we feel failure. Times when we lose someone important in our lives. Times when we feel sorrow for someone else’s loss. This was the case this week when we found out that Deb, one of our administrators in I Heart Cooking Clubs, had lost her Mom. So we are virtually sending her hugs with comfort food. Food that wraps you up and makes you warm inside. Food that brings back memories, feelings, joy. Deb – this is for you. It’s all we can do from afar.

If you look on page 30 of Donna Hay‘s Off The Shelf: Cooking from the Pantry you will see the recipe for baked carbonara. She lists it as ‘short order’. Presumably because it is quick. And it is. By the time the sauce is put together the pasta is al dente and ready to be mixed with some nice crispy bacon. What you end up with after baking the mixture for 30 minutes is….

…which you use as a main or a side. Either way, it is GOOD. The cream, milk, egg, and Parm cheese all comes together resulting in a creamy pasta.

I would not change anything except instead of just pouring the cream/milk/egg mixture over the pasta I would mix it all up in larger bowl with the the bacon and then put it into the baking dish. Good Stuff Y’all.

    14 oz ziti or pasta of your choice
    4 slies bacon
    4 eggs
    2 cps heavy cream
    1 1/2 cups milk
    1/2 cup grated Parmesan Cheese.

Cook pasta til al dente and drain.
Cook bacon until crsip
Whisk the eggs together with the cream, milk and Parmesan Cheese.
Place pasta in an ovenproof dish large enough to hold all the ingredients.
Top with the bacon and egg mixture.
Bake at 350 for 30 minutes or until set.

What else is on the Potluck this week? I Heart Cooking Clubs is cooking for Deb this week.

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