So Easy


.. make Lemonade.  Not this time.  Try Lemon Bars instead.

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These are no-cook lemon bars and they are very lemony.  A graham cracker crust covered with a nice VERY lemony, cream cheesy filling.   Along with fat free condensed milk it is a quick and easy dessert. And only 150 calories/2″ square.

The recipe is from Ellie’s So Easy on page 238.

For more:  Visit Eating with Ellie

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

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!

The theme for Eating with Ellie this week was The Color Purple which brough to mind all kinds of yummy veggies.  But I stayed with 

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because it is coming in from the garden now.  I love the Japanese eggplant.  It is so tender and it doesn’t really need to be peeled like the Big Bell.

I admit, I have made this before to go with some salmon patties  but I never blogged about it because it was an extra side. I had no trouble making it again this week. Especially since it is garden season and I could pick everything fresh. Fresh like pick in the morning, cook at night.

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Lots of wonderful  fresh eggplant, zucchini, garlic, basil, and tomatoes from the garden.  I had made a note that it needed a touch more salt so I added just a tad.  Perfect!

The recipe is from Ellie’s So Easy (page 192) , but you can also find it online.

There is more purple over on Eating with Ellie so go check it out.

I will admit that I am NOT a big fan of legumes.  Peanuts, yes, but legumes also include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, and tamarind. Some of these aren’t really for human consumption. But I am not a big fan of the beans or peas. I have just learned to like lentils. I had the choice of two different recipes to fit this week’s theme from Gaye – Lovely Legumes – Peanut Butter Cookies or this pilaf.

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This Garden Lentil Pilaf includes shallots, spinach, grape tomatoes,  {I used a small tomato from the garden} basil, mint, parsley, and green lentils {although I used yellow because that is what I keep.}  Seasoned with a little salt, pepper, and lemon juice it was good.  I wasn’t sure if I would like it, cause I am not a big veggie eater, but I did.  And I will make it again.

The recipe is from Ellie’s So Easy (page 186).  You can also find it HERE!

What else did the Eaters make to go with Lovely Legumes.  Check it out!

It seems we are in a tomato-basil trend right now for DH Wednesdays. Last week we made Permesan Crusted Veal cutlets which were served with a basil/tomato sauce. This week we are serving

    Tomato and Basil Poached Fish.

This is a simple but delicious Mediterranean dish. Light and healthy it is simply thinly sliced potatoes stewed in a tomato basil sauce. Right before everything is done the fish fillet is placed on top to quickly poach in the sauce. I used Redfish so it didn’t take long – Donna says about 2 or 3 minutes – for the dish to be complete. The fish is then served on top of the potatoes and sauce for a quick meal.

You can find the recipe on page 96 of Donna Hay’s off the shelf

And visit Chaya and Gaye for their delish fish dish. This was Kayte’s pick, but she is not blogging right now. It was a good pick.

And remember I said we were on a tomato/basil trend? Next week is Pasta with Tomato, Basil, and Olives!

This morning I started the day with a Smoothie. A Peach Pie Smoothie!

With the inclusion of nutmeg, cinnamon, and honey it did taste more like pie but it was rather underwhelming with flavor. I really don’t care for frozen peaches that much because they often are rather bland, but I still use them. Once I had this one sweet enough it was better but not a repeat.

The recipe calls for ice, but I don’t have a blender and my little blender isn’t built for that so I just left it out. It was still nice and thick with little pieces of peach. I made this because I just wanted something easy for Craving Ellie this week. And this one was super easy.

The recipe is on page 22 of Ellie’s So Easy.

I always have left over rice in the fridge. Always. So when I was thumbing through Ellie’s So Easy I found this one that uses FOUR cups of left over rice. FOUR CUPS!! Great! I needed to use up all of it!

JKO and I are the ethnic food eaters in the house. Hubs – not so much. But even knowing that I decided to make the full recipe and followed it exactly. Well, 98% exactly. I used white Basmati rice rather than Brown. It is what I had. Other than that – cabbage, sesame seeds, shrimp, green onions, and ginger make up the ingredients along with the various flavors in the soy sauce and sesame oil.

It wasn’t bad. I thought it needed more flavor and it was a little dry. But not bad.

You can find the recipe on page 158 of So Easy or on FoodTV.

Check out what the other Craving Ellie in my Belly members made this week.

Would you believe I had never made rice pudding. Okay, that’s not COMPLETELY true.
I have to confess I did make try to make some rice pudding in November, 2008, for TWD but it was such a dismal failure I don’t even count it!!
My Dad used to love it. He’s from the North and according to him it is a Northern Dish. I suppose it is the equivalent of our bread pudding here in the Deep South. So, I quess since I am a Southern Gal I just had never thought of making it. Until I came across Ellie’s recipe for Pumpkin Rice Pudding. THEN I knew I had to try (again).

Not knowing how much one recipe would make I made the whole recipe and it made TONS of rice pudding. Good thing we liked it.

Ingredients

    2 cups water
    1 cup arborio rice
    3 cups reduced-fat (2%) milk
    1 cup solid-pack pure pumpkin (not pumpkin pie filling)
    3/4 cup honey
    1 teaspoon vanilla extract
    3/4 teaspoon ground cinnamon, plus more for garnish
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    1/3 cup heavy whipping cream, whipped

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients.

Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon {and I added nutmeg}.

I want to make this again, but next time I will add some extra spices. Just to ramp up the flavor!!

While we don’t all make the same dish every week with CEinMB we do all post on Friday with our own choice. so visit the other members and see what Ellie recipe they are enjoying this week.

If it’s Thursday it m…. oh wait. We changed to Fridays!!

So..

If it’s Friday it must be Ellie day. Or Craving Ellie in My Belly Day.

Yes, it is!!

    Bar-B-Q Anyone?
    1 tablespoon canola oil
    1 large onion, chopped
    3 cloves garlic, minced
    1 (14-ounce) can low-sodium tomato sauce
    1/4 cup tomato paste
    1/2 cup water
    1/3 cup apple cider vinegar
    5 tablespoons molasses
    1/4 teaspoon ground black pepper
    1/2 teaspoon liquid smoke {really don’t like this so never have it on hand. left it out}
    1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
    6 whole-wheat hamburger rolls
    6 large green lettuce leaves

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

I didn’t have any buns so I used two perfectly toasted pieces of bread. Just as good, if not as healthy.
This was, eh, ok, but it’s not a repeat for us. That doesn’t mean it wasn’t good. Just not to our tastes.

This one was on page 141 of Ellie’s So Easy. (And the recipe was also on FoodTV.

These days the ‘rules’ for CEinMB have changed so we don’t all make the same thing every Friday. Visit us and see what others made for Craving Ellie in My Belly today.

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