The potato!

Plain Jane.

One of the ultimate comfort foods when it’s filled with bacon, cheese, sour cream, etc etc etc.  But do you have to fill a potato with lots of calories to make it good? Ellie doesn’t think so.


Her smooth and creamy mashed potatoes are just a simple mix of steamed {I baked mine – sweeter} potatoes, sour cream, milk, salt, and a singe Tbl of butter.  The potatoes are wonderfully smooth because they are pressed through a ricer before mixing with the other ingredients.

Perfect flavor – mild but tasty – and just right with some steak and gravy.

Thanks, Kayte, for this weeks pick.  I needed a better mash recipe.

The recipe is on page 233 of Comfort Food Fix.

More potato dishes on Eating with Ellie.

I have lots of friends who eat soup year round.  For me I don’t make soup until the weather turns cool.  I know that’s silly.  Hot food is hot food.  It’s the idea.  I like the combination of cool weather and soup.  It warms you up.

Today it finally turned cooler in the Deep South.  That means that the high today was only about 75 instead of 85 or 90 which we have had the last 10 days.  UGH!!! I am ready for SUMMER to be OVER!!

I love the flavor and fragrances of curry so this recipe caught me eye.  AND we have some fresh butternut from the garden.  It was kismet!!


Delicious!  It hit the spot on a cool day.  Lots of curry flavor  Very filling.

The dollop of Greek yogurt added a little ‘tang’ to the soup when it was mixed in.  I almost left it out because it usually isn’t my ‘thing’.  So glad I didn’t it.  It was the perfect addition.

Sautee curry powder, onions and garlic in butter.  Throw in some diced butternut and cook until soft.  Add veggie broth.  Puree.  Done!  Easy! Tasty! Warming!

TIP:  You will need to peel the butternut.  That is near-nigh impossible if they are cold.  If I need to peel them I usually nuke them for about 2 minutes.  It makes them so much easier to peel.

The recipe is from The Colorado Farmers’ Market Cookbook (page 77).  I also found it HERE!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I had one more recipe of Curtis’s I really wanted to try but never got the chance while he was out ‘assigned’ chef for I Heart Cooking Clubs.


asparagus and parmesan risotto

Y’all know how much I love risotto so I couldn’t pass this one up.  Seems like every time I went to make it I didn’t have one of the ingredients.  THIS time every thing came together.  YUM!

About 8 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced

2 garlic cloves, finely chopped

1 Tble dried thyme leaves {I didn’t have any fresh}
2 cups Arborio rice
3/4 cup dry white wine
1 1/2 pounds thin asparagus, woody ends removed, stalks cut into 1 1/2-inch lengths
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves

Juice of 1/2 lemon

Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shaved with a vegetable peeler, for garnish
Bring the vegetable stock to a simmer in the mircowave and keep warm.
Heat the oil in a large heavy saucepan over medium heat and  sauté shallots, garlic, and thyme leaves until the shallots are tender but not browned. Add the rice and sauté just long enough to  coat with the oil.Add the wine and cook for 3 minutes,or until it is absorbed.

Add the hot veggie stock 3/4 cup at a time stirring after each addition until all the liquid has been absorbed and the rise is al dente

Add the asparagus cook for 2 more minutes.  Remove the pan  from the heat.  Add the butter, grated Parmigiano-Reggiano, and mascarpone cheese and stir until the butter has melted and the cheeses are just incorporated. Add the parsley, mint, and lemon.juice.  season the risotto generously with salt and pepper.

Garnish with the shaved Parmigiano-Reggiano, and serve.
Curtis’s risotto was a beautiful white with the green asparagus shining through.  My veggie stock was really dark so the risotto is very dark.  But it was full of flavor.  The  mascarpone, which I would NEVER have thought of using, added a certain sweetness to the risotto.  And the big shavings of Parmigiano-Reggiano….  nuff said!   I think I could live off of this risotto.
The recipe is from Relaxed Cooking with Curtis Stone.  Page 133}  You can find the original recipe his website as well.
Want more POTLUCK?  Visit IHCC.



It was wonderfully cool this morning.  Perfect for a hot cuppa and some warm buttered scones


Cranapple to be exact.

These delicious scones are from The Bluepoint Bakery located in Denver, CO. 

I make scones quite often for breakfast or for friends.  These were among the best I have ever made.  They contained cream cheese which I have never used in scones before.  They added a certain creaminess to the scones.  While the recipe called for frozen cranberries I used dried instead.  I like the sweetness they added to the mix.  I also used Granny Smith apples.

I will definitely make them again – often!

The recipe is on page 165 of The Colorado Farmers’ Market Cookbook.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

…keeps the doctor away. At least that is the saying. Does that mean you have to just eat an apple every day? Well, yeah! But it doesn’t say HOW you have to eat the apple.

And I am sure when Peggy picked this week’s theme she wasn’t just thinking of a plain ol’ apple.

And good thing since Ellie has so many great apple recipes to choose from. Like these….


Apple-Cranberry Turnovers.

Tart Granny Smith apple pieces sauteed in brown sugar with dried cranberries then carefully , CAREFULLY, wrapped in phyllo sheets.  I say carefully because Phyllo is the one crust you cannot be rough with.  Trust me.  I speak from experience.  Mostly bad!

But this time, they worked out pretty well.  My sheets were a little dry but I worked it out. Between two of the sheets of phyllo Ellie sprinkled crushed ladyfinger cookies.  Don’t usually have them in the house so I used crushed graham crackers in stead.  Worked.

The recipe for the turnovers is from The Food You Crave on page 294.  Or on FoodTV.

Want more apples from Ellie – Visit Eating with Ellie.

It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices


      3/4 cup chopped pecans


      1 1/2 cups firmly packed brown sugar


      1/3 cup butter, softened


      2 eggs


      1 cup cooked persimmon


      1 teaspoon vanilla


      2 3/4 cups all purpose flour


      3/4 cup milk


      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder


      1 heaping teaspoon pumpkin pie spice


    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Thank you Terri ( of The Freshman Cook) for hosting this month.

Quinoa has become my new best friend. I eat it as a side.  As a cold or hot salad.  Instead of rice sometimes.  It is good, and good for you.  Finding another GOOD quinoa recipe is always a plus.  Like this one from Colorado Farmers’ Market Cookbook – my book for October’s CookBook Countdown.


Red bell peppers, onion, and garlic cooked with curry powder and peas before being added to the toasted quinoa to cook.  How can you beat that?

I did add a little salt at the end since the recipe did not call for it and next time I will ‘up’ the amount of curry powder.  1 tsp just wasn’t enough but I like lots of curry flavor in my dishes.

The recipe is on page 104 of the Colorado Farmers’ Market Cookbook.

Since the recipe can be found on line I will not include it here.  Curried Quinoa

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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