I do like a good plate of pasta. Especially when it is simple and quick. And this was, as are all of Ellie’s recipes in Weeknight Wonders.


The penne is added to some garlic that is toasted and then mixed in the skillet with halved grape tomatoes and baby spinach. Just throw it all together with some grated Parm and you are set with a quick supper or side.

I would suggest saving some of the pasta water and adding it to the skillet when you add in the penne. It seemed to be a little dry. But it was delicious. It just hit the spot.

This was Peggy’s choice this week and it was a good one
You can see the other’s pasta by clicking on over to the Eating With Ellie webpage.

Sweet potatoes. I do love sweet potatoes. While many people just eat them around thanksgiving and/or Christmas I think they are a great veggie all year round. Baked usually, with some butter and sugar and cinnamon. Or maybe cut into fries and baked (or fried). Even Sweet potato pie or bread is good. That was the extent of my sweet potato fixings. But, thanks to Chaya and her pick this week I have added another sweet potato dish to the list.


Speghetti (or linguini) tossed with roasted tomatoes, roasted sweet potatoes, spinach, Parmesan, and Feta cheese. The tang of the Feta mixed with the sweetness of the diced sweet potatoes (and even the sweetness of the roasted tomatoes {and you know how I feel about those….}) made for a welcome simple lunch. It was very good.

Check with Chaya,and Gaye for their pasta dishes.

If you want to try it you can find the recipe on Donna’s site.

And if you want to join us just leave a comment below. We are using Donna’s Modern Clssics: Book 1, off the shelf: cooking from the pantry, and recipes from her web site. No pressure. Just let us know.

Once a month the members of My Kitchen My World visit the cuisine of a different country. This month we are tasting the dishes of {The} Ukraine. Long influenced by the countries that either occupied it or bordered it one finds that the foods of Ukraine are very similar to Russia, Austria, Poland among others. For that reason there are several dishes found in all those countries. So if you have ancestry from those you have dishes from Ukraine. Like my MIL’s Holubtsi or Stuffed Cabbage whose recipe came from her Russian Grandmother. But just the stuffed cabbage was not enough so we added


Pyrohy or Boiled Dumplings, Kielbasa, and Mlyntsi z Kapustoyu aka Cabbage Blintzes

The Holubtsi recipe makes a whole lot of cabbage rolls so I cut the recipe down quite a bit for just the two of us.

    1 large head of cabbage
    1 lb ground pork
    2 cups cooked rice
    dry parsley
    salt and pepper to taste
    2 cans chopped tomatoes
    1 cup finely chopped onions

Bring a large pot of water to a boil and submerge cabbage head in the water until the leaves become soft. Remove cabbage and drain.
Remove leaves needed for the cabbage rolls. Brown beef and pork in about 2 Tbl oil. Before the meat is completely done add the onions and continue to cook until onions are soft. Let the mixture cool and then mix with cooked rice, salt and pepper. I added a little pureed diced tomatoes to the mix for moisture.
Place about 1/3 cup of rice and meat filling near the base of large cabbage leaf. Roll up the leaf and place in a large deep skillet {While many recipes call for these to be baked my MIL made hers on the stove top}. Repeat rolling with remainder of leaves and filling.
After rolls are in the skillet pour the diced tomatoes over the rolls. {I think next time I will puree some of the tomatoes for a smoother topping.}
Cook on medium for about 1 hour.
Most Ukrainian recipes do not include any kind of meat as they were often the food of the poorer people who often could not afford meat. So these can also be made meatless. MIL said they often ate them meatless when times were tough.

Boiled Dumplings

    3 large potatoes
    2 Tbl veggie oil
    1/2 (or more) shredded cheddar cheese
    1/4 cup sour cream
    1/2 tsp salt
    1/2 tsp pepper

Peel potatoes and cut each into 8 pieces. Bring water and potatoes to a boil, reduce heat to medium and cook until fork tender, about 15/20 minutes. Drain well.
IN a large skillet, heat 2 Tbl veggie oil. Add onions and cook until lightly browned and softened stirring occasionally.
In a large bowl, mash potatoes with onion. Allow to cool. Add sour cream, cheddar cheese, salt and pepper and mix well. Refrigerate until ready to use.

I used a basic pie dough recipe for the dumplings. You can use your own pie crust recipe.
Roll out dough to 1/8″ thickness and cut into 2 1/2 inch rounds. Spoon 1 Tbl of filling onto each round. Fold in half, dampen edges of dough and pinch tightly shut.
Reroll dough and make rounds until you run out of dough.


Fill a large saucepan with water. Heat to boiling. Add 8 – 10 dumplings, return to boiling and cook 9 – 10 minutes until dough is tender. Remove with a slotted spoon, toss with a little oil to prevent sticking and keep warm. Repeat until all dumplings are cooked.
In a large skillet melt 2 Tbl butter. Add dumplings, a few at a time and brown dumplings on both sides. Repeat until all dumplings are done. Serve IMMEDIATELY!


    Cabbage Filling (recipe follows)
    2 cups milk
    6 large eggs
    1/4 cup vegetable oil
    1 3/4 cups unsifted all-purpose flour
    1/2 teaspoon salt
    2 tablespoons water
    1/2 cup packaged unseasoned bread crumbs


1. Prepare Cabbage Filling. In large bowl, beat milk, 4 eggs, and 2 tablespoons oil until well combined. Beat in flour and salt just until combined.
2. In large skillet, heat some of remaining oil. Spoon scant 1/3 cup batter into pan and swirl pan to form 6Y2- to 7-inch round of batter. Cook one side until lightly browned-about 1 minute; flip round
over and lightly brown other side; place on piece of waxed paper. Repeat with remaining batter, layering each round between sheets of parchment paper.
3. To fill blintzes, spoon l/4 cup Cabbage Filling onto center of each round. Roll up jelly-roll fashion over filling, tucking in sides as you go to form blintzes.
4. In pie plate or wide bowl, beat remaining 2 eggs with the water. In same skillet, heat some of remaining oil. Quickly dip blintzes in egg mixture then coat with
bread crumbs. Cook blintzes, several at a time, turning to brown all sides; add oil as
needed. Serve immediately.
Cabbage Filling

    12 cups shredded cabbage
    3 Tbl veggie oil
    2 1/2 cps finely chopped onions
    1 tsp salt
    1/2 tsp pepper

Boil or steam 12 cups shredded green cabbage until very tender-about 1 hour; drain very well.
In large skillet, vegetable oil. Add onions and cook until lightly browned and softened. In me-
dium-size bowl, combine cabbage, onions, salt, and pepper. Refrigerate until ready to use.

All in all it was a wonderful meal and definitely one to be repeated. I have made the cabbage rolls or stuffed cabbage several times and I always use the same recipe. Now I can share the recipe.

The blintzes can be savory or sweet. French Crepes if they are sweet? would be very similar. I guess every country has their own version of these ‘roll-ups’.

The round up of Ukrainian recipes will be on the My Kitchen My World blog after the first of the month so please visit and see what the other members made. And if you made a dish for the roundup just leave a comment on THAT page. Wish you would!!

The recipes for the Cabbage Blintzes and Dumplings are adapted from the January 1992 “Country Living” magazine.

This is the perfect way to eat fresh, roasted veggies. Eggplant, zucchini, tomatoes, onions, bell peppers all roasted with some EVOO.


and tossed onto a pastry round and scattered with Feta.


Since the veggies are roasted ahead of time they retain their own flavors so that each bite is different. And tasty. And I got use some of the marjoram I am growing in the garden. And I think I liked this. Since it was my pick I should have….But I am still not sure. Guess I will just have to make it again…..maybe with some mushrooms. You can find it on page 166 of Donna Hay’s modern classics Book 1and HERE!

P1010140See what the others did with theirs.




Okay, one more dish using tomatoes and basil. Just one more.

Just a simple pasta with tomatoes, onions, garlic, basil, and black olives. The star ingredient here is the olives. I used Kalamata and enjoyed the sweet/spicy flavor of the little olive pieces with the sweetness of the basil. I cut the basil by half because I was afraid it would overwhelm the olives. It was a good call!

You can find this simple dish in Hay’s off the shelf on page 18.

Visit with Gaye and Chaya to see how they liked my choice for this week’s Wednesday with Donna Hay. (Kayte is taking time off for now.)

It seems we are in a tomato-basil trend right now for DH Wednesdays. Last week we made Permesan Crusted Veal cutlets which were served with a basil/tomato sauce. This week we are serving

    Tomato and Basil Poached Fish.

This is a simple but delicious Mediterranean dish. Light and healthy it is simply thinly sliced potatoes stewed in a tomato basil sauce. Right before everything is done the fish fillet is placed on top to quickly poach in the sauce. I used Redfish so it didn’t take long – Donna says about 2 or 3 minutes – for the dish to be complete. The fish is then served on top of the potatoes and sauce for a quick meal.

You can find the recipe on page 96 of Donna Hay’s off the shelf

And visit Chaya and Gaye for their delish fish dish. This was Kayte’s pick, but she is not blogging right now. It was a good pick.

And remember I said we were on a tomato/basil trend? Next week is Pasta with Tomato, Basil, and Olives!

Two years ago Natashya found a great bread on the KAF site. We were going to make it ‘together’ but life got in the way. I had all my ingredients but never got to make it because B had surgery the week before. So I never got to make it – until now. It seemed like the perfect bread for World Bread Day!

This one is a basic bread dough that is filled with lots of goodies – sun dried tomatoes, fresh basil, lots of Italian cheese and garlic.

The dough is rolled out into a rectangle, covered with all the goodies, rolled up and then split down the entire length. Oh, My!!

    1/2 cup warm water
    1/4 cup sugar
    4 teaspoons instant yeast
    1 cup warm low-fat milk
    1/3 cup extra-virgin olive oil
    2 large eggs
    2 teaspoons salt
    6 cups King Arthur Unbleached Bread Flour
    1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
    3/4 teaspoon granulated garlic or garlic powder
    1 1/2 cups shredded Italian blend cheese, divided
    2/3 cup chopped fresh basil

1) Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and flour, and mix and knead ? by hand, stand mixer, or bread machine ? until you’ve made a cohesive, soft dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes.

2) Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.

3) Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22″ x 8 1/2″ rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.

4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.

5) Place the log seam-side down on a baking sheet. Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

6) Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8″; pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.

7) While the loaves are rising, preheat the oven to 350°F.

8) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.

9) Remove loaves from their pans; cool on racks. Store any leftovers well-wrapped, at room temperature.
Yield: 2 loaves.

What you end up with is a swirl of flavor through out the bread.

Little nuggets of tomato and basil. A layer of melty cheese. A hint of garlic. Toasting brings out the flavor even more.

But with every bite I took I kept wanting more – more flavor, more cheese, more tomato, more garlic, more basil. I made 1/2 of the recipe and wish I had kept the filling the same on one loaf of bread. I also think I would have put some roasted garlic IN the dough itself. Oh, and maybe add in some chopped Kalamata olives…..

Please stop by the World Bread Day Website and check out all the beautiful, wonderful breads there. I may run out of pins for them all!!!

This is the 7th World Bread Day and the second one I have been able to participate in. It is so so much fun to find a new bread to try for the occassion and so interesting to see all the different breads people have made.

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!

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