Eating wit Ellie


Easiest dinner EVAH!! Ellie’s Roast chicken with Pan Juices. I don’t roast chickens very often. I just forget to buy a whole chicken. If I do, I forget it is in the freezer until it’s too late to start baking it. Ah, Well!! This time, though…

The chicken is rubbed inside and out with paprika, salt, pepper, garlic powder mixed with EVOO. GArlic and lemon in the cavity. Roasted in a pan with chicken broth until done and nice and brown on top. YUM!!!

The recipe is from Ellie Krieger’s You Have It Made. (page 215)

But wait, there’s more. Check with Kayte and Gaye for their EWE dishes this week.

I am always looking for a good KETO friendly side. Ellie provided that with her recipe for RATATOUILLE. In case you don’t know what that is Ellie calls it a classic, French-country vegetable stew. She also says it is very versatile, ” serve it with a fried egg on top, as a side…, as a topper for crostini, stuff it into an omelet or top it with some mozzarella for a French pizza.” Basically it can be used for just about anything. I simply chose to use it as a side with some roasted chicken.

My

This stew contains eggplant, onion, bell pepper, squash, and garlic. I had a few ‘shrooms in the fridge so I threw them in as well.

VERY tasty. Definitely a repeat.

The recipe is from Ellie Krieger’s you have it made. (page 314)

Check in with Kayte and Gaye for their Ellie Dishes.

I love making Ellie’s recipes. they are healthy and infinitely adaptable. this recipe called for Sea Bass but I didnt have any. Couldn’t find any. But I did have some Trout. So I made Trout with Tomato, Olives, and Capers. And enjoyed it immensely.

It was a little sweet and a little salty. I still have some tomatoes from the garden. No kalamata olives, however, so sliced black olives were subbed. Definitely a keeper and a repeat. Definitely KETO friendly. Maybe with catfish from our pond?

The recipe is from Ellie Krieger’s The Food You Crave. (pg 228) You can also find the recipe here.

Kayte and Gaye are also cooking with Ellie.

If you want to cook along with us just let one of us know. We’d love to have you join us.

Yesterday I fixed a balsamic chicken dish from a Donna Hay cookbook. It called garlic couscous on the side. Knowing I couldn’t have the couscous ( not KETO) I served it with Ellie’s Cauliflower “rice” pilaf. Perfect.

Cauliflower rice is simply cauliflower that has been through a food processor until it resembles rice. At that point you can use it as you would any rice. And it doesn’t need as long to cook.

And it is KETO friendly.

Simply cook the “caulirice” with olive oil, pine nuts or almonds (i used chopped cashews), parsley, salt and pepper, and diced onion and you have a nice side dish.

It went quite well with the Balsamic Chicken.

Also cooking in EWE are

Kayte

Gaye

We are a small group but we do enjoy cooking ‘together’.

The coldest days we have had are coming up this week. Lows will be in the upper 20s this week and that is chilly for Central Louisiana. And it is perfect weather for comfort foods – like Ellie’s Hearty Beef Stew.

It is chock full of beef, potatoes, carrots, peas and flavor. I did make a few changes. I used venison instead of beef and left out the rutabaga. Not a fan.

¼ c all-purpose flour
¼ tsp paprika
1 lb lean stew beef (round or chuck shoulder) venison, cut into cubes
3 Tbsp olive oil
1 med onion, chopped
1 sm rutabaga or turnip (10 oz), peeled and cubed
1 lg carrot, chopped
1 lg russet potato (12 oz), cubed
2 Tbsp tomato paste
1 1/2 c dry red wine
21/2 c reduced-sodium beef broth
1 pkg (10 oz) frozen green peas

Mix flour, paprika, and ¼ tsp each salt and pepper. Coat meat well.

In a large pot (or Instapot) heat 2 Tbsp of the oil in large over medium-high heat. Brown meat.

Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes. Add carrot, and potato and cook until vegetables begin to soften.

Add tomato paste and cook 1 minute longer. Add wine, and boil for 3 minutes. Add broth and return to a boil. Reduce heat to medium-low and simmer covered until meat is tender, about 90 minutes. Add peas and cook 5 minutes longer

The original recipe can be found in Ellie’s Comfort Food Fix (pg 136) or here.

Ellie’s stew is filling, flavorful, and comforting on a cold night. You should try it!

See what Kayte, Peggy, and Gaye had in their kitchens this Thursday.

Today is Thursday. That means it is time for another episode of Eating with Ellie. Recipes from Ellie Krieger.

Kayte, Peggy, Gaye and I have revived this weekly cooking group. We have always loved Ellie’s recipes and missed cooking with them.

This week I chose to make Chicken Romesco.

Grilled chicken topped with a tasty tomato pepper sauce. The pepper is roasted red pepper. I didn’t have any so I used yellow instead. I don’t think it affected the taste. Red and yellow peppers are equally sweet. I would, if you don’t like really spicy, cut the paprika down a smidgeon.

I did enjoy this sauce. I only used about 1/3 of it on a single breast. I get to enjoy two more meals from this recipe. The recipe is on page 153 of Ellie’s weeknight wonders

See what the other girls chose to cook this week.

Kayte

Gaye

Peggy

If you want to join in the cooking just cook, blog, and leave a message with one of us.

Summer is the perfect time for a picnic – unless you live in Louisiana.  But picnicing we went – down to the pond with the kids and a fan. And it was a perfect time because Gaye’s theme this week was Picnic Day.

Hamburgers, hotdogs, and cookies.  That was all we needed.  The cookies were Ellie’s Chocolate Chunk Cookies.  

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And they were so good.  I could have eaten all 2 dozen.  Sweet but not as sweet as usual because the chocolate in them was only 60% – 70% chocolate.  Just a hint of sweet.  The brown sugar added a great flavor and texture to the cookie.

There are none left.  Wonder why?  Because they were great cookies.  Crispy on the outside.  Soft in the middle.

The recipe is from Ellie’s Comfort Food Fix (page 257).  If you want to try them, I found the recipe on Kitchen Flavours.

For more picnic treats visit Eating wit Ellie.

This week, thanks to Peggy, we are having a Garden Party at Eating with Ellie.  And what better time than late Spring before it gets rather warm for the summer.

A Garden Party doesn’t have to be fancy.  It can be just good  food shared with friends outdoors.  In light of that I brought a simple Apple Crisp for dessert.

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Not bad.  I used Fugi, Golden Delicious, and Pink Lady Apples.  The topping is supposed to be a dough of sorts but, since I wasn’t totally focused when I made it, it turned out to be a sweet oatmeal topping.  How on earth I forgot the butter and oil and water is beyond me.  I didn’t have my mis en place ready I supposed. But it was still good.  It was especially good with some Vanilla Ice Cream melting on top of the warm crisp.

I bet some blueberries would be good in this….

I will make this again – with ALL the ingredients next time.

The recipe is from Ellie’s Comfort Food Fix. {page 280} Also HERE!

More dishes for the Garden Party?  Visit Eating with Ellie.

PIE!!  A crispy crust filled with just about anything you like.  Fruit.  Creamy pudding. Nuts and such.  The world is open when it comes to pie.  Which is maybe why Gaye chose SweetyPie as this week’s theme for Eating with Ellie.

I love pie.  But I like healthy.  Hard to put those two together unless you use a recipe from Ellie Krieger, like…

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this Banana Cream Pie

While many cream pies are high in calories a slice of this is only 218.  No meringue here.  Just luscious cream with lots of bananas and a crisp graham cracker crust.  

The cream is made with egg yolks, low-fat milk, unflavored gelatin and just a teeny weeny bit of sugar.  The sweetness comes more from the bananas than from the sugar itself.  {1/8 x 1/3 cup sugar per slice.}

P1100372 I game the whole pie away {knew we didn’t need it} and made a couple of mini pies for us.  Three bites each – just right!

The recipe is from Ellie’s The Food You Crave page 276.  Also, it is HERE.

For more crusty deliciousness visit with us over at Eating with Ellie.

We don’t post the recipes. We’d rather you purchase Ellie’s books.  AND if you want to cook/bake along with us the the weekly themes are on the right of the page.  Just blog and add your link.  Love to have you with us.

This week we are visiting the Orient.  At least their cuisine.  The Orient includes many different countries with many different cuisines.  We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few.  So our choices were wide open. I went with a Thai dish.

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Shrimp with Thai Coconut Curry Sauce

Lots of flavor in this dish. Red/yellow/orange bell peppers,  Onions,  Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.

I just started cooking with  coconut oil and I love it  It has kind of a nutty fragrance with a clean fresh taste in your dishes.  I may never go back to canola oil again.

Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days.  That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste.  I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze.  Nice to have a meal almost made in the freezer.

Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that.  I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!

What dishes did the other EwE members make -> Travel to the Orient with us.

And if you would like to cook along with us just visit Eating with Ellie and join in the fun.  Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.

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