EWE: Creamy Broccoli Slaw

This week I needed something easy and KETO friendly.

On page 128 of Ellie’s so easy I found this nice side. It is something I’ve made before, but not with slaw and not with her ingredients. While I usually use sour cream, Ellie used Greek yogurt. And instead of red wine vinegar she uses lemon juice. I subbed in some Stevia for the honey (2 tsp) and added just a touch to up the sweetness.

This is a great side that goes with anything. And if you add bacon and cheddar cheese it really amps up the protein and flavor. (Although they aren’t in Ellie’s recipe.)

More Ellie?

Kayte

Gaye

We do not publish the recipes from Ellie Krieger’s books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  If we find a link for a recipe we will include it.

And if you want to join in just make something from one of Elllie’s books and post it and let us know. No themes, just cook what you want.

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{EwE} When Life Gives You Lemons…

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

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

 

{EwE} Grilled portobello benedict

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.

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

 

{EwE} Melons, Melons, Everywhere

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….

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?

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!

 

{EwE} Ratatouille

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 

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.

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.

 

{EwE} lentil pilaf

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.

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!

 

{Donna Hay Wednesday}Tomato and Basil Poached Fish

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!

 

{CEinMB} Simply Peachy!

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.

 

{CEnMB} sesame shrimp fried rice with cabbage

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.

 

{CEinMB} Pumpkin Rice Pudding

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.