Donna Hay


What do you eat when you aren’t feeling good?  What tends to boost your immunity when you have a cold or Flu?

Chicken noodle soup!  Besides being good, it is also good for you.  There is something about it that helps fight through that cold.  Runny nose.  Inflammation. Cough.  Yep!  Helps all of them.  Why?  Even Science doesn’t know.  But they do know, and report, that there is something about the combo of chicken and veggies that does the job.

Let’s see if it helps my cold.  Even tho’ mine doesn’t have a lot of veggies in it it does have three Chinese spices that are helpful during cold season – anis, cinnamon, ginger – which are antibacterial, boost immunity, and/or fight coughs.

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This was really good.  The combination of the spices with the soy sauce and onions was spot on.    Definitely a keeper.

The recipe is from Donna’s off the shelf  page 58

More Soup?  Visit Wednesdays with Donna Hay.  And if you want to join in the themes are on the right.  The recipe is up to you.  Just blog and leave us a comment.  We’d love to have you.

We don’t publish the recipes.  We’d rather you buy a cookbook of Donna’s.

This week’s theme for Wednesdays with Donna Hay is BEEF!  It’s what’s for Dinner. And that is a good thing for a houseful of carnivores.  We don’t eat beef nearly as often as we used to so we tend to enjoy it more and it want it tasty.  Donna’s beef and peppercorn pies was perfect.  A whole lot of flavor in a small package.

Well, in our case, not so small a package.  Instead of making 4 small pies I made one medium {about 1/3 of the recipe} for the two of us.

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Using a regular pie shell for the bottom she topped the beef cooked with peppercorns, wine, and stock with puff pastry which gave us a wonderfully crispy, flaky crust.  Simple ingredients.    It was delicious.  Just the right amount of wine to bring out the flavor.  Definitely a keeper.  And if you didn’t want to make a pie it would be great over rice or potatoes.

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The recipe is from Donna’s Flavours, page 140.  We don’t publish the recipes.  Instead we would like to encourage you to buy her books.  You will not be sorry.  And if you want to join us here, please do. We’d love to have you.  Just make a dish from the theme, post it and add your link.  Easy Peasy!

Need more beef -> WWDH.

 

 

The other white meat.  Lean.  Tasty.  But we were getting tired of BBQ chops or frying the pork chops.  Then I came across this recipe from Donna Hay.

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These are NOT chops but they are pork.  I had several pieces of deboned pork in the freezer so I used those instead.  Worked just as well and no bones.

The pork chops are flattened, dredged in flour, “egged” and pressed into bread crumbs mixed with Parmesan and thyme.

These were super crunchy and delicious. Since they were flattened it only took about 10 minutes to bake them.  The pork recipe also includes a cabbage slaw recipe but I was out of cabbage.  Next time….

The recipe is from Donna’s Website – Crunchy pork cutlet.

Join us at Wednesdays with Donna Hay.  The themes are on our website – WWDH

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.

How many times have I said that Cheesecake is my fave dessert?  Probably more times than you want to hear.  When the theme of Divine Desserts came up I knew exactly what I was making.

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PEANUT BUTTER CHEESECAKE TART WITH PEANUT PRALINE

Cheesecake.  Peanut Butter.  Praline.  YES!!  Super simple to make.  A nice chocolate cake/cookie bottom piled high with whipped and sour cream a tasty peanut butter filling topped with chocolate ganache, melted PB and peanut praline brittle.  So, no I didn’t make the praline.  And we didn’t care for topping the cake with whipped and sour cream.  But the melted PB brought out the flavor of the cheesecake and the ganache complimented the chocolate crust.  The only reason I didn’t make the praline – no DEMERARA SUGAR .  The brittle worked just fine.  I was mostly interested in just the cheesecake any way.  

We really enjoyed this cake.  I got to use my ‘deep dish’ tart pan my daughter gifted me a couple of years back.  It was perfect for this divine dessert.

The recipe can be found on Donna’s website.

For more sweets visit Wednesdays with Donna Hay – Divine Desserts.

And if you want to join in the themes are listed through the end of August.  Just find a recipe to fit the theme.  Blog and send us your link under Comments.  Love to have you.

This week we are enjoying Marvelous Meat for Wednesdays with Donna Hay.  Meat can be anything that doesn’t swim  so lamb, beef, pork, and chicken  were all possibilities.

We don’t eat a lot of beef so fixing a small amount for a lunch with a friend was the  perfect way to go.  With an Asian Flair.

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Stir-fried beef, ginger, and greens

A short list of simple ingredients:  beef, sesame oil, ginger, garlic,  Asian Greens, oyster sauce and Chinese cooking wine was all we needed.  But I have one question – WHAT are Asian Greens?  Chinese Cabbage?  Bok Choy?  Lemon Grass?  We settled on the cabbage because the Bok Choy didn’t look so hot.

It was really easy to put together but we didn’t care for it very much.  It seemed rather bland even with the Oyster sauce and Sesame oil.  I served it with Rice Noodles.  Not a repeat.

The recipe is on page 60 of Donna’s   new food fast.

More Marvelous Meat on Wednesdays with Donna Hay.

This week’s theme for Wednesdays with Donna Hay was Sweets.  Not a hard theme to play with.  Who doesn’t like sweet treats?  Our only problem now is that we are trying to cut back on sugar.  Not easy with all desserts so I had to find one that was adaptable.

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And this one definitely was.  No chocolate chips – Cocoa powder.  White sugar easily subbed out with Splenda and a smidgen of Stevia. It does have 1/4 cup brown sugar but since I cut 16 brownies it is almost negligible in each treat.

These were great.  Just sweet enough.  Definitely one to be made again.  Maybe by subbing in some Whole Wheat Flour for the AP.

Sorry, Kayte, I know you won’t like these, but maybe the boys……

The recipe is on page 114 of Donna’s flavours.

Find out what sweet treat Kayte made for I’ve got a Sweet Tooth.

Chicken has become a mainstay of our diet. We eat a lot of chicken so I am always looking for new ways to cook it. Especially tasty ways. This recipe from Donna Hay, our Featured Chef this month for I Heart Cooking Clubs, fits the bill perfectly.

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Simply put this is a tasty chicken breast that is browned in a little oil and then baked a few more minutes on a pile of thinly sliced sweet potato that has been baked.  The slices are tossed with olive oil, crushed garlic and grated Parmesan before they are ‘crisped’ in the oven.

Donna calls for chicken breasts with the skin on, but I really don’t like them so I used a boneless, skinless chicken breast.  Worked just fine.

Unfortunately my sweet potato slices didn’t ‘crisp’ very well.  And then ‘browned’ long before they were supposed to be done.  But they were good with the garlic flavor and Parmesan cheese.

The recipe is from Donna’s new food fast (page 93).  In this book the recipes are broken down in to 10 minutes, 20 minutes and 30 minutes.  This one falls under the 30 minute list.  Quick and easy.

Check out the rest of the dishes from Donna Hay over at IHCC.

I’ve always liked Donna Hay’s books.  Kayte introduced me to her recipes way back in 2012 when I joined Wednesday’s with Donna Hay.  Since then I have added four of her wonderful books to my collection.  Even tho’ I have made a lot of her dishes I still have plenty more marked.  Thank goodness for PotLuck with I Heart Cooking Clubs..

We needed a dessert in the house.  But we are trying to go sugar free.  But we needed a dessert.  Fortunately there are several with Donna that are easily adaptable using a sugar substitute rather than the real thing.

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Custard Tart

I feared that the custard would not thicken if using Splenda with Fiber but my fears were unfounded.  It thickened nicely and made a great dessert for us.

The recipe calls for using warmed milk with a vanilla bean.  Instead, after warming the two I split the bean and added the seeds to the milk.  I did bring out the vanilla flavor a lot better.  And I hated to waste a whole bean.

This was just perfect.  Not a big sweet dessert.  Just sweet enough to enjoy after dinner.

I made 1/2 the recipe and ended up with 4 mini tarts (rather than pies).  I added just a little whipped cream on top.

The recipe is from Donna’s The New Cook.  (page 181)

Potluck brings all kinds of good dishes to the table.  Check out the POTLUCK for May at IHCC.

This week’s theme:   It’s in the Bag: Cooking in Parchment from Kayte.  Evidently Donna doesn’t cook a lot of food in bags at least not in the books I have.  But I did find a couple of ideas on The Splendid Table that looked really good.  Like this one.

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Spiced Chicken

And it was incredibly easy.  Just place some shredded sweet potato on a piece of parchment (making sure it is big enough to fold over all of the food involved) and then on top of that you place a chicken breast.  I didn’t want a big piece of chicken so I cut some strips instead of using a whole breast.  Then you simply sprinkle with a little za’atar, which I was lucky enough to have some in the spice drawer from another recipe.  It’s really not a spice everyone would have in their pantry.  Drizzle the chicken etc with some olive oil and wrap the parchment around it all forming a small bag.  Bake the package for 12 – 15 minutes at 400°F.  Donna suggests serving it with some yogurt and mint leaves.

Okay.  This was good.  Not great, but good.  I only used 1/2 of a large sweet potato.  I should have used the whole potato.  The za’atar is a Middle Eastern mix  of sumac, thyme, whole sesame seeds and salt.  I really liked the flavor it added to the chicken.

The only thing I didn’t like about the dish was all the chicken ‘juice’ and oil that accumulated at the bottom of the package.  I think I will use less olive oil next time, too.

All that being said I will definitely fix this again.  It was tasty.

See more Parchment cooking over at Wednesdays with Donna Hay.

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