It’s POTLUCK week with I Heart Cooking Clubs. I seem to gravitate back to Bittman for Potlucks. [So many recipes, so little time.] This time it was for something simple again. It’s just too hot for complicated!


Simple. Quick. Tasty.

A whole wheat tortilla {mine was spinach and herb}filled with melty cheese, mushrooms, and sage it was the perfect breakfast. YES! Breakfast. I just wasn’t in the mood for eggs or cereal.

    2 tablespoons olive oil, plus more for greasing the pan
    About 1 pound button or cremini mushrooms, thinly sliced
    Salt and black pepper
    1 tablespoon minced garlic
    1 fresh hot chile (like jalapeno), minced, or pinch of red chile flakes, or to taste
    1 tablespoon chopped fresh sage, or 1 teaspoon dried
    2 large whole wheat tortillas
    1/4 cup grated Mexican-style melting cheese (like cotija or Monterey Jack){I used more.}

Heat the oven to 400°F. Put the 2 tablespoons oil in a large ovenproof skillet and put it in the oven for a few minutes. When it’s hot-fragrant, but not smoking-add the mushrooms, sprinkle with salt and pepper, and stir. Return to the oven and check after 20 minutes or so; the mushrooms should be releasing their water.

Stir in the garlic, chile, and sage. Continue to roast, stirring every 10 minutes, until the mushrooms are fairly dry and deeply colored; total time will be about 40 minutes. {I found, if you roast them THIS long they get very dry. I would recommend using only about 25 – 30 minutes total. They will still be moist but well roasted.}
Meanwhile, generously grease a large baking sheet and spread the tortillas on it. (It’s okay if they overlap a bit.) Sprinkle the cheese over both. When the mushrooms are done, taste and adjust the seasoning and scatter them over the top.

Bake the tortillas until the cheese begins to melt, about 10 minutes. Fold each tortilla in half and press down gently. Bake for another 5 minutes, then flip them over and bake for another 3 minutes until toasted and crisp.

These were really good and well worth turning the oven on for 30 minutes or so.

What did the others choose for POTLUCK? Visit IHCC.

Well, that’s NOT what Pepin calls it but that is exactly what this quick dish is. We were challenged this week at IHCC to come up with a dish that was fast – 30 minutes or less. Simple and ready for the table is perfect for this time of the year so when I came across this recipe for Coquillettes au Gruyere(aka Pasta Shells with Swiss Cheese) I figured it would be perfect.


And it was! Creamy. And different than our every day mac and cheese.

    8 cups water
    10 ounces medium-size pasta shells, preferably imported
    3 tablespoons virgin olive oil
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon chopped fresh
    1 cup (loosely packed) freshly grated swiss cheese (3 ounces), preferable Gruyere

Cook pasta until tender (about 15 minutes)
Reserve 1/2 cup of the pasta-cooking liquid, and set aside.
Drain the pasta in a colander.
Put the cooking water into a stainless steel bowl large enough to mix the pasta and the rest of the ingredients in. Add the oil, salt, and pepper and mix well.
Add in the pasta and chives tossing to mix well and then add in the cheese.
Serve immediately.


I loved the mix of the Gruyere and the chives in this simple and quick side. It came together in 26 minutes. FAST!! Just as requested!

The original recipe came from Jacques Pepin’s Table page 338.

How fast were the other’s dishes? Check them out at I Heart Cooking Clubs

If you need a quick and simple meal this may be the one you want. Especially if you are in the mood for eggs and lots of herbs.


ITs a simple mix of eggs and some whites, parsley, spinach, chives, and goat cheese. Full of flavor and just enough for a light lunch. Or dinner! It comes together in less than 30 minutes so if you are in a hurry….no worries.

I made 1/2 of the total recipe {well, not quite 1/2: 2 eggs instead of 5 and two whites instead of 5} and it was just right for a 7″ black skillet.

I liked it, but…. I would use less parsley next time. I just really don’t care for lots of parsley.

The recipe is on page 228 of Ellie Krieger’s Weeknight Wonders. It was a good pick from Peggy this week.

Check with the others about their frittatas on our website – Eating with Ellie

When I think of strudel I think fruit, sweet, crunchy, dessert.
When Ellie thinks of strudel she thinks basil, spinach, cheese, tomatoes.
Guess we don’t think alike.
But I like her thoughts.


I think it was darn delicious.

Simple whole wheat pizza dough {she listed frozen but I made my own using Bittman’s no-knead WW dough} wrapped around lots of good stuff including ricotta cheese, mozzarella cheese, tomatoes, basil, spinach, and sundried tomatoes. SO GOOD! Definitely a repeat.

I have to say, though, I would use less ricotta but then it’s not my fave. And now that i’ve made it I can see it with black olives or green olives or mushrooms.


Yes, indeed!

The recipe is on page 222 of Ellie’s Weeknight Wonders and it was my pick for this week. I hope the other Eaters liked it as well. Check on our website and see.

And if you would like to join in with our healthy eating the upcoming recipes are listed there. Just cook, blog, and leave comment. Love to have you.

In case you hadn’t noticed, this week’s theme for I Heart Cooking Clubs is CHEESE!! Any kind of cheese in any kind of dish just as long as it is from Jacques Pepin’scollection of recipes. And believe me, there are plenty to choose from.

Fulfilling this week’s theme…


    Gruyère Cheese Soufflé

I made just 1/2 of the recipe because I wasn’t sure if The Man would like it. What I ended up with was three ramekins of deliciousness.

    1 1/2 tablespoons unsalted butter, plus more for greasing
    1 tablespoons freshly grated Parmigiano-Reggiano cheese
    1 3/4 tablespoons all-purpose flour
    1/2 cup cold whole milk
    3 large eggs, separated
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground pepper
    1 1/2 ounces Gruyère cheese, shredded (1/2 cup) {I used a smoked Gruyère.}
    1 tablespoons chopped chives
    1 slices of yellow American cheese, each cut into 6 strips

Preheat the oven to 400°. Grease 3 4″ ramekins with butter and dust with the Parmigiano. Put in the fridge until ready to fill.
Melt the butter over moderate heat then whisk in the flour and cook, whisking, for 1 minute. Add in the milk, bring to a boil and cook, whisking, until thickened, 1 minute.
Remove the béchamel from the heat, then whisk in 2 egg yolks along with the salt and pepper.
Beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel. Gently fold in the rest of the whites. <font color="green"}I have found that if you just need a small amount of whipped whites my small electric chopper works very well and so much easier than pulling out a mixer.}</font}
Fold in the Gruyère and chives; scrape into the prepared dishes.
Top each ramekin with a small piece of American Cheese.
Bake for 23 – 25 minutes, until puffed and golden. Serve. Original Recipe from Food and Wine

Had to photograph this one quickly because Soufflés collapse very quickly. But the collapse doesn’t affect the taste. Creamy. Cheesy. So much flavor. Now I wish I had the whole recipe. Even The Man liked it, kinda…..

For the rest of the cheesy dishes visit IHCC.

For supper last night I made pizza. I have been craving pizza FOREVER. This might NOT what I had in mind when I pictured pizza but it hit the spot just fine.

Peggy chose an out of the box form of America’s favorite savory pie – one with asparagus and mozzarella. YES!! Two of my favorite things.


The cheese was bubbly and delicious. The flavor of the crust was nice. The asparagus was lovely but I think it hid too much behind the cheeses, Mozz and Parm. Definitely one I would make again, tho.

Instead of a frozen crust as Ellie listed I used a recipe from Mark Bittman for his Whole Wheat Crust.


You can find the recipe on page 215 of Weeknight Wonders.

And check with the other “Eaters” to see how they liked Peggy’s choice this week.

If you are looking for your Italian Grandmother’s Ravioli, this is NOT the recipe you want. However, if you want you Chinese Auntie’s Ravioli then thank Donna Hay.


What we have here is a tasty spinach/ricotta/Parm/basil mix stuffed into Wonton Wrappers and quickly boiled. Then drizzled with a lemon basil oil and topped with Mozzarella. Maybe your Italian Grandmother and HER Chinese Auntie got together on this one.

These were so good. While they took a little time to put together it was well worth it.

The original recipe called for gow gee wrappers. Gow gee wrappers are similar to Wonton wraps but lighter in color and a little thicker. I had to use the wonton because Gow Gee wrappers simply aren’t available here. Maybe next time I visit the Vietnamese market….

Anyway, since wonton wrappers are thinner they cook quicker, and fall apart quicker, so I would suggest steaming rather than boiling them. I have filling left over so I will steam the next batch. The recipe is from Donna Hay’s Seasons, page 174, But Gaye, who chose this week’s recipe, also found it on Dreams of a Baker website.

Check on the other Haysters and see what they thought of this one.

{NB I tried to make these pretty, but they simply are not photogenic!}

And…BTW, and maybe you already know this, but THIS is the way to finely chop lots of spinach!!


Whay haven’t I done this before???

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