Ellie Krieger


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.

That was the question we were asking ourselves when Kayte came up with this week’s theme – Your Hearts Desire.Tuesday was Valentine’s Day.  The day for lovers.  The day for flowers.  The day for Chocolate!!  Well not for Kayte!! 

 I thought long and hard and decided it wasn’t a food that was my Heart’s Desire.  It was The Man in my life.  HE is my heart’s desire.  We’ve been married 43+ years.  We’ve had hard times and great times.  I almost lost him once.  Do. Not. Want. To. Do. That. Again!  So because of him it was easy to choose a recipe for this week.  Why?  Because his favorite small sweet treat is Peanut Butter Cookies.  And since I deny him almost nothing when it comes to food that is what I made. 

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These were good.  Very good.  It is the first time I have made PB cookies with natural PB.  I usually use the name brand stuff.  You know the ones –  with lots of sugar.  Sugar we don’t need.  And while the recipe did call for 3/4 cup brown sugar and 1/2 cup regular {for which I subbed in 1/4 cup Splenda and a dash of Stevia}  they didn’t need the extra sugar in the PB.  Don’t get me wrong, we love PB and eat it with jelly on sandwiches.  Or melted over ice cream or chocolate cake.  Or out of the jar!!! But we know the extra sugar is bad for us.

Make these cookies.  They will be your faves.  Crunchy! Full of PB flavor (DUH!).  Trust me on this one.

The recipe is on page 260 of Ellie’s Comfort Food Fix.  130 calories in 2 cookies.  2 gm fat.  14 gm cholesterol and 14 mg of fiber.

What, or who, is the Heart’s Desire for the rest of the EwE Group? Visit Eating with Ellie and see.

Peggy picked our theme for Eating with Ellie this week – STUFFED!!  That meant we could make anything that was filled or stuffed with something else.  Ellie has quite a few recipes that fit this category but I have had one in mind for quite a while.

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These are Ellie’s Turkey Sausage-Stuffed Pizza Pockets

and they are tasty.  The filling is turkey Italian sausage browned and mixed with spinach or arugula, marinara sauce, and mozzarella cheese.  The filling was so good I easily could have eaten it with a spoon.

I couldn’t find Italian turkey sausage so I used regular and added some Italian seasoning. That worked well.  I also made my own Whole Wheat Pizza dough because I couldn’t find that either.  Ellie said we could use any marinara sauce so I used some that I had made last summer.  

I liked these and plan to freeze the ones that are left.  They are from Ellie’s latest book – You Have it Made. {page 223}  Most of the recipes in the book are made for freezing and doing ahead.  Good plan for these.  

We all stuffed something this week.  Check out what the others made -> Stuff It!

We’d love to have you join in with Eating with Ellie.  We don’t include the recipes.  We’d rather you bought Ellie’s books.  There are some recipes on line.  This pizza pocket one is there on Ellie’s website.

The theme for this week’s I Heart Cooking Clubs is also STUFFED!!  so I am going to kill two meals with one plate!!

For this week’s Eating with Ellie Gaye sent us to Mexico. Mexican Food!  Spicy! Flavorful! One of my faves!  And this time – healthy!  It is an Ellie Krieger recipe after all.

I chose Ellie’s Mexican  Chicken and Hominy Stew.  POSOLE!

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Posole is a soupy stew usually made with pork and lots of seasoning – cumin, oregano – sometimes with beans.  Sometimes cheese.  Ellie’s is pretty ‘clean’ when it comes to ingredients.  No cheese.  No beans.  No cumin,  Made with chicken.  But, while many posoles take some time, this one is quick and easy because you use a roasted chicken – already cooked.  So you end up having to just throw the ingredients together – sorta – and let the flavors blend together.

This was pretty good, but I missed the cumin.  It would have added a lot without upping the calories, cholesterol, etc.  I was surprised Ellie left it out.  I look forward to making this again, with cumin.

The recipe is from Ellie’s newest book – You Have it Made – page 196.

For more Mexican flavors -> Eating with Ellie

It’s still not cool outside. We hear cooler temps are coming but….

I really don’t care for soup unless it is cooler outside. Somehow it’s just not comfort food.

But despite that I did make some soup for today –

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Broccoli-Cheddar Soup

I’ve been wanting to make this soup for ages.  I have always enjoyed it when I get it out but never think to  make it at home.  .

Broccoli, cheddar, chicken broth, onions, garlic, nutmeg – how can you possibly go wrong with that ingredient combo?  The nutmeg was a definitely plus in the flavor.  Just a hint of it in the background that didn’t overpower the broccoli and cheese.  Definitely going to enjoy this one more often.

Thanks, Ellie, for a healthy version of the soup. {320 calories. 170 mg cholesterol, 9 gms fat}   And the fact that it is ready in about 30 minutes.

I found the recipe on page 95 of Ellie’s Comfort Food Fix.  But it also on her website.

More Soups on Eating with Ellie.  Want to join us?  Just follow the themes on Eating with Ellie and leave your link on the site.

NOTE:  In our posts, 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. There are also many of her recipes at her site here.  We know you will enjoy using Ellie’s books again and again as we all do and that your money will be well spent.

Let’s Warm it Up!!

Whenever I want to warm up in the mornings I eat oatmeal.  It’s filling.  It’s warming.  It’s good for you.  But after a while just plain oat meal gets a little boring.  Lucky for me I have Ellie to change up my usual oatmeal.  With cinnamon.  With apples. With raisins.

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Ellie’s Apple-Cinnamon Baked Oatmeal

This is the first time I have ever BAKED oatmeal.  I don’t think I will go back to stove top again.  There are nice chunks of apples along with cinnamon and walnuts pecans in the oatmeal. {There are supposed to be raisins but I am NOT a fan!}  Maple syrup is the only sweetener in the oatmeal it self but there is a little brown sugar mixed with walnuts pecans and cinnamon for the topping.  It was just right for sweetness.  I made 1/2 of the recipe and it was just right for the two of us.  

I know I could eat this every morning it is cold {IF it ever gets cold here in the South!}

The recipe is from Ellie’s You Have it Made  (page 27)

Peggy came up with a fun theme for this week’s Eating with Ellie – Barnyard Fun!  The theme left it wide open for just about anything one would find in a barn or farm yard – beef, pork, chicken, duck, eggs.  So many different things we could choose from.  The first thing I thought of was eggs.  Because I used to have fun collecting the eggs when we lived on a farm for a couple of years.  I also loved to help bring the cows down to the barn for milking and feeding the chickens.  But since I didn’t feel like making something from beef or chickens {We are basically chickened out!} I went with eggs which turned into a quiche.

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A lovely  Broccoli Cheddar “Quiche in a Bag”

In a bag because after cooking some ingredients all of the ingredients are ‘squished’ together in a bag before pouring into an no-roll olive oil pie crust.  Ellie also makes it in a bag so it will be easy to freeze to make it later if you want. 

I made the crust and I made the quiche.  Neither one set my palate on fire!  The crust is a crumble crust much like a graham cracker crust and while I like the idea of that it was tasteless.  Water, flour, salt milk, olive oil.

The quiche contained broccoli and sharp cheddar cheese with some dry mustard, salt, and pepper.  I didn’t think it had much flavor either.  With a little more seasoning and maybe a touch of nutmeg it would have been much better.  It wasn’t bad, but it just lacked something.  Doesn’t mean I won’t make it again, just with something more…

The crust and the quiche are from Ellie’s you have it made.  Pages 33 and 35.

Want more barnyard pickin’s -> Barn Yard Fun

And if you would like to join Eating with Ellie all the themes are listed.  Just cook something for the theme from one of Ellies books or online, post a comment.  We’d love to have you.  PS  We don’t include the recipe.  We would love you to simply buy her books.

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