Cookbooks


This week’s theme, thanks to Kayte, is Salads.  Now, salad can mean just about anything – pasta, green, potato, fruit – so this was a wide open category.

We eat lots of green salads so I wanted something different.

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Pasta tossed with celery, maters, carrots, and red cabbage (I left out the red onion) with a dressing made with Greek yogurt, mayonnaise, and red cider vinegar.  The dressing was a lot like the one I used to use for my broccoli pasta salad but not sweet.  This would also be good with some sunflower seeds thrown in.  Or some squash, zucchini, shrooms.

I liked the salad.  But I would like it more if the dressing was sweeter.

The recipe is from Ellie’s Comfort Food Fix page 250.

For more salads visit Eating with Ellie – Savvy Salads.  If you want to join us just cook something from Ellie in the theme, blog, and comment.  Easy Peasy.  We’d love to have you.

I like a good omelette.  Filled with ‘shrooms, ham, cheese.  Maybe a little basil.  I usually put all the goodies INSIDE the eggs.  But this dish from Ellie has everything – ham, cheese, ‘shroom, cheese, basil, and pesto – OUTSIDE the egg.  In fact it’s all stuffed INSIDE the mushroom.

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Grilled portobello benedict

I honestly didn’t like it at first.  But after a couple of bites it kind of grew on me.  Not enough to make it again like this, but it was rather tasty for breakfast.  I can definitely see all this in an omelette.

The ham added substance, the basil a touch of lightness and the pesto a burst of flavor. All laid out on a grilled portobello.

The recipe is on page 49 of Ellie Krieger’s so easy.  You can also find the recipe on FoodTV.

More eggs on EGGS-ACTLY!

If you would like to join us every Thursday the weekly themes are on Eating With Ellie.  Just find a recipe, cook, blog, and leave us a comment.  We’d love to have you

Is pasta comfort food for you?  Is it something you crave periodically?  Nothing else will do but you really want to watch how many carbs you eat.  Or you need more veggies.

Then this dish is for YOU!

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simple zucchini

Speghetti (I used low carb) tossed with sauteed zuchinni (with crushed garlic and red pepper).  Topped with shave Parmesan it was the perfect low-carb veggie lunch.

It was refreshing and light AND  it was super quick to make.  Always a plus.

The recipe is a short order from Donna’s off the shelf: cooking from the pantry on page 30.

More pasta on Wednesdays with Donna Hay.

Want to join us cooking with Donna Hay.  Just cook from any of her books/website, blog, and leave a comment each week.  The themes are on the WWDH webpage.

Three potato, four.  Remember that old round we used as kids to out somebody from the circle?  It still plays in my head even tho’ I haven’t used it in 60+ years.  My grands use it.  My kids used it.  It will never die. Ad it came into my head when I had to pick a theme for this week’s Eating with Ellie.AND you can never go wrong with a good potato recipe – especially when it has lots of cheese, herbs, and sauce.

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Scalloped Potatoes au Gratin

This is one dish that is always a hit at the dinner table but usually it has tons of cream and butter involved.  Not with Ellie’s recipe.  Low fat milk, Gruyère cheese, garlic and thyme make this dish tasty but also much lower in calories.  Only 280 a serving rather than 380.  

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Using a little flour to thicken the low fat milk  results in lots of creamy sauce and room for lots of cheese.  And since it’s Gruyère there is already tons of flavor.

The recipe is from Ellie’s comfort food fix (page 221). but also on FoodTv.  I made 1/2 of the recipe and it was more than enough for 4 healthy servings.

More potatoes on Eating with Ellie.  The themes through the end of September are posted.  Why don’t you join us.  Just cook, blog, and leave a link to the Ellie page.  Easy Peasy!

I was really REALLY wanting something spicy. And Indian.  Something from Madjur Jaffrey. (Fortuitous since it was Potluck week at IHCC!} Especially after having lunch with a friend the other day who just happens to be from India.  It was a wonderful meal: chapati, Aloo  Palak {Curried Potato and Spinach}, Aloo Mattar {Curried Potato and Peas}, Masaledar Cholay {Chickpas in spicy tomato gravy}Cashew Rice, and Gulab Jamun for dessert.  They sent me home with some Cashew Rice which was perfect with the  chicken with tomatoes and garam masala for this month’s Potluck.

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      5 tablespoons vegetable oil

 

      3/4 teaspoon cumin seeds

 

      1 cinnamon stick

 

      6 cardamom pods

 

      2 bay leaves

 

      1/4 teaspoon peppercorns

 

      2 medium onions, finely chopped

 

      6-7 cloves garlic, finely chopped

 

      1 inch cube of fresh ginger, finely chopped

 

      28 oz canned diced tomatoes, or about 6 medium tomatoes, chopped

 

      About 3 pounds (1.3 kg) chicken pieces, skinned

 

      1 1/2 teaspoons kosher salt, or to taste

 

      1/8 – 1/2 cayenne pepper, or to taste

 

    1/2 teaspoon garam masala

Warm a wide, heavy pot over medium-high heat for about a minute; add the oil and warm for another minute.  Add the cumin seeds, cinnamon, cardamom pods, bay leaves and pepper corns.  Stir once.

Add the onions, garlic and ginger to the pot.  Stir occasionally until a deep golden brown (about 5 minutes).

Add the tomatoes and chicken pieces, salt and cayenne pepper.  Give the pot a good stir and bring the liquid to the boil.

Cover with a tight fitting lid and reduce the heat to low.  Simmer for about 30 minutes, or until the chicken is done through and tender.  (Stir the pot a few times during the cooking period, if you can.)

5.  Remove the cover and turn the heat up to medium.  Stir in the garam masala and cook for about 5 minutes until the sauce is somewhat thickened.  Taste the sauce and add salt if needed.

Lucky me! I had some fresh tomatoes from the garden to use.  This was tasty.  I would have liked it to be a little thicker but it was good.  I think next time I will add a little extra Garam Masala.

This is from Jaffrey’s Indian Cooking (page 99).

Check out what else is on July’s Potluck Table at  I Heart Cooking Club.

Here in the deep south Summer means Watermelon.  Every spring we plant a watermelon patch.  Last year the weather was not cooperative. THIS year we made up for it….

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We have given so many watermelon away to friends and family this year that they may be sick of them.  We, however, are not.  Watermelon every day is a great way to survive the heat of summer.  Especially this summer – HEAT DOME!!

Good thing Kayte chose melons for our theme this week in Eating with Ellie.  And good thing Ellie had this recipe for Watermelon Blueberry Pops.  And did I mention it is also Blueberry season?

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The only change I made was to use lemon juice rather than lime juice.  BTW all you need is 3 cups of watermelon so buy a small one and freeze away!

You can find the recipe on page 250 of Ellie’s So Easy or  HERE.

What else is on the Melon Buffet this week? And if you want to join Eating with Ellie the themes are on the side.  Just make one of Ellie’s dishes and post a comment.  We’ll visit!

Whenever I hear those words I always think of one thing.

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But that’s not what’s on the menu today!

When Gaye suggested that theme I know she was thinking of veggies instead.  Green veggies!  Or maybe lime! Or maybe Pistachios!

Whatever she was thinking I went with asparagus!

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asparagus ‘pasta’

Ellie calls this pasta because the stalks of asparagus are shaved into thin strips.  Not an easy task if your stalks are rather thin.  But quite tasty when quickly sauteed with garlic, onions, and lemon then topped with some Parmesan.

I will definitely make this again but maybe not as ‘pasta’.

The recipe is from Ellie’s weeknight wonders (page 246) and it is a very quick side – less than 15 minutes (not counting the shaving!).

More green on the Eating with Ellie site.

 

 

 

 

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