Food


“Ribbons of colorful vegetables and fresh herbs intertwine with tender noodles in this delicately flavored salad.”

That is how Ellie described this tasty salad. And she was RIGHT!! Of course!!

Soba noodles mixed with fresh bell pepper, carrot, basil from my garden and some cilantro. Mix that with a fantastic sauce will all the Asian flavors – rice vinegar, sesame oil, garlic fish sauce – and you have a healthy alternative to the usual heavy noodle salads. Delicious!! The sauce alone will make you swoon!!

I loved the bite of the cilantro mixed with the sweet bell pepper and carrot. Make this one! SOON!!

You can find Ellie’s recipe on FOODTV or on page 139 of The Food You Crave.

The theme this week for I Heart Cooking Clubs was Oodles of Noodles.  I know there will be other delicious noodle dishes posted there.

I am not a sandwich fan. Not cold ones anyway. If I eat a sandwich it is usually a nice hot one. And I usually sub in a wrap rather than a real sandwich. So when Kayte chose this week’s theme I was all in. (A little late maybe, but all in!)
Especially when it contains just veggies and grilled veggies at that.

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This is Ellie’s Hummus and Grilled Vegetable Wrap and it is perfect. And very colorful and very easy to put together.

Simply – a whole wheat wrap spread with Hummus {I used Roasted Red Pepper Hummus} stuffed with grilled zucchini, red onions {Ellie said just diced purple onion but I am not a fan of raw onions so I grilled some thin slices.}, spinach, mint leaves. pine nuts, and roasted red pepper. 

It just doesn’t get any better!!! I could eat this every day for lunch!

The recipe is from Ellie’s The Foods You Crave  on page 99.  I also found it on Food NetWork 

Please visit Eating with Ellie for more Wraps

Who said salad has to made from greens or pasta?  What about rice?  Brown rice?  When Kayte chose Sensational Salads for this weeks WWDH theme the first thought that came to mind was a GREEN salad.  And that is what I looked for – at first – but then I thought about pasta salad, potato salad, even fruit salad.  Rice never really entered my mind until I found Donna’s recipe with brown rice and salmon.

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And I am so glad I did.  Full of Asian flavors, salmon, carrots.  It was wonderful.

Simply cook brown rice.  Mix it with some flaked salmon, shredded carrots and a dressing of mirin, sesame oil, soy sauce, rice wine vinegar, and ginger and you have a lovely, filling, tasty salad suitable for lunch or dinner.

Donna’s recipe called for smoked salmon but I used some steamed salmon instead.  I also didn’t have the snow peas she called for but I didn’t miss them.  The salad is supposed to be served totally chilled but I am not a fan of cold rice so I served it warmed.  Good choice!

I will definitely make this one again.  Glad I made extra rice!

The recipe is on Donna’s website.

Did the others go green with salads?  Check our links.

We are definitely meat eaters. It is seldom we have meatless meals. Even our soups usually have some kind of meat – beef, venison, chicken, fish.

So I was excited to see Peggy’s choice for this week’s Eating with Ellie – sloppy joes with out the beef.

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I liked these but I did’t love them. I think I may have chopped my mushrooms a little too tiny. The flavor was very intense.  Chili powder, molasses, cider vinegar, and mustard powder all come together with tomato sauce to give the mushrooms that basic spicy sloppy joes flavor.

I left out the pinto beans Ellie called for because I am just NOT a bean eater.  I think some cheese would be good on these.

So much better, though, than the canned.  Thanks Peggy.  I’ll try these again with bigger pieces.

Who else made these this week?  Check out Eating with Ellie to see.

Have you visited Wednesdays with Donna Hay lately?  If you haven’t let me tell you – the group has changed.  No longer are we picking a weekly recipe.  We are picking weekly themes.  This week – Baby, It’s Cold Outside  – Kayte’s idea.

When it finally gets cold outside we tend to gravitate toward stews, soups, and gumbos to fill us up and keep us warm.  This week we had all three.  One of them was Donna Hay’s  sweet potato soup.

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Sweet potato combined with ginger, coconut, cumin seeds, and lemon grass.  What a wonderful combination of flavors.  Although the lemon grass didn’t seem to add much to the mix.  Donna’s recipe said to boil the sweet potatoes but I chose to roast them instead.  Lots more sweetness and depth of flavor.  I liked the inclusion of the cumin seeds .  I didn’t like the inclusion of the coriander leaves so I left them out and garnished with some extra cumin seeds instead.  The recipe is in Donna’s the new cook page 68

Warm and filling.  Definitely a repeat as winter continues and the days get colder.

What do the others make when it’s cold outside?  Click on over to Wednesdays with Donna Hay and see.

I like to cook. No, I LOVE to cook. Good thing since I need to feed my family. But I only really learned to cook about 10 years ago or so. Beautiful Daughter used to come home and ask me what I was burning for supper that night. I know. But I love her anyway. Cooking was just something I did. NOW it’s something I DO!! And thanks to blogs like Living the Gourmet, which was my Secret Recipe Club ‘assignment” this month, it gets easier all the time.  Catherine, Tammy, and Michael Pappas are the people behind the blog.  Catherine is the founder who wanted a way to leave recipes for her children.  Tammy, her daughter, is the photographer (and her photos are beautiful).  Michael, her son, is in charge of interviews and product reviews.  The three of them are quite a team.

As usual it was hard to find just one recipe, so as is my habit I narrowed it down to three. (Why three?  Once I get my assignment I take a week to read and then try to cook one recipe each week until the reveal.  Makes it easier.)

The first recipe I tried was

ASIAN STYLE MARINATED SALMON FILET 

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A wonderfully flavored salmon fillet marinated in

      3 tbs. teriyaki sauce
      2 tbs. rice wine vinegar
      1 tsp. orange marmalade or apricot sauce
      ¼ cup of Italian parsley – chopped
      1 large clove of garlic – chopped
      1 inch piece of fresh ginger – chopped
      1 tbs. sesame oil
      2 tbs. soy sauce

then baked grilled until the fish is flaky. I’m glad I made two fillets because it was delicious.

Next came

YELLOW SQUASH WITH SAUSAGE AND PASTA

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A delicious mix of pasta, Italian sausage, yellow squash {I subbed in a zucchini}
Catherine’s recipe called for Italian sausage, yellow squash, lots of garlic, red onion, Italian parsley, fresh basil, red pepper flakes and dried oregano for flavor. There is no way you would not like this one.

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And THEN there’s dessert….

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This is no-churn HONEY VANILLA AND BROWN SUGAR ICE CREAM.

I love making no-churn ice cream. I’ve made ice cream in a table top churn for eons but sometimes you just want something easier. And these no-churn definitely are. If you have made this you know it is super simple. Whip together 2 cups of heavy cream with 1 can sweetened condensed milk and a 1 tsp vanilla. Catherine added in ¼ cup brown sugar and 3-4 tbs. honey. Catherine garnished hers with mini cookies but I didn’t have any so I used turbinado sugar.  The honey definitely adds an extra layer of flavor.

I think this one just became my favorite one.

Thanks, Living the Gourmet for some great recipes still to come.

There’s more for Secret Recipe Club.  Click on the frog.

When IHCC did recipes from Jamie Oliver I missed it.  6 months of it.  Now I have a chance to make up for it – a little – by cooking with him as January’s Chef of the Month.  You may remember him as The Naked Chef  not because he cooked sans clothing but because he used natural ingredients in his cooking. Simple ingredients.  Simple methods. Great taste.

Naked roasted sweet potatoes and russets.  So simple you don’t really need a recipe.  Cut your potatoes into wedges.  Toss with salt, pepper, paprika and Olive Oil.  Bake  for 35 – 40 minutes at 400 and you have a tasty side. The recipe is HERE and is from  Jamie’s Kitchen Garden Project.

I made 1/2 of the recipe ( one sweet potato, one russet) and it was plenty for two.  And the sweetness of the sweet potato with the savory of the russet made an interesting mouth flavor.

Definitely a repeat.

Check over at IHCC for more Jamie Oliver.

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