Vegetables


For April the Good Friends Good Food chose to cook dishes from the Middle East. The Middle east consists of Egypt, Israel, Sudan, Lebanon, Jordan, Turkey, Kuwait, etc. It is difficult to separate one country’s cuisine from another as they are all so similar.

Zucchini with Tomatoes

This is a very simple dish. Slice and saute garlic and coriander in olive oil for about 10 minutes. Add the tomatoes, peeled and chopped, and simmer for about 20 minutes. Simple. I have made zucchini and tomatoes many times but never with coriander. Completely different flavor. And I would have added more coriander.

Fish in Hot Sauce

Fish and other seafood are quite popular in the countries along the Arabian Gulf as well as the banks of the Tigris and Euphrates rivers and the Sea of Galilee.

Serves 4:
4 cloves garlic, chopped
1 1/2 teaspoonsground coriander
4 thick fillets whitefish , about 3/4 lb each (I used catfish)
2 tablespoons olive oil
1 tablespoon lemon juice
salt and white pepper
lemon slices , to garnish
Sauce
1/2 stick butter
1/2 small sweet red pepper, diced
4 medium tomatoes , skinned and chopped
1 large onion, diced
1 teaspoon paprika
1/2teaspoorigroundginger
a pinch of salt and pepper
1 tablespoon tomato paste mixed with a little water


Pound the garlic and coriander together in a pestle and mortar. Rub this into the fish fillets and chill in a covered bowl for 2 hours.
Heat the oven to 375°F. Remove the fish from the bowl and rub with a mixture of the oil, lemon juice, salt and pepper.

Lay the fillets in a flat, oiled baking dish, cover tightly with foil and bake for about 20-30 minutes.

Meanwhile, prepare the sauce.

Melt the butter in a skillet and saute the pepper, tomato and onion until soft. Add the seasonings and the tomato paste and mix well. Simmer for 10-15 minutes on a low heat.
Serve the fish in the baking dish, garnished with the hot sauce and lemon slices.

This was delicious. Definitely a keeper. BTW both of thse are KETO friendly.

As it turns out I am the only one who did the Middle Eastern recipes this month. I still have one or two I want to try: Prawns in Tomato Sauce (cinnamon). And Maamoul which is a stuffed pastry. I have the mold I just haven’t made the pastry…YET!!

Both of these recipes came from Cooking the Middle Eastern Way by Christine Osborne

Next month…?

Well, my goodness but that week went by quickly. Didn’t we just have a Thursday?

And if it is Thursday we are cooking/baking with Ellie Krieger.

This week I needed a quick side. I found some fresh green beans (frozen) from the garden and decided to go with Ellie’s Green Beans with Mushrooms and Shallots.

We love fresh green beans and usually fix them just plain with onions, a few small tomatoes, bacon and maybe a small potato or two. This is much better than that. Pre-cooked Beans added into sliced mushrooms and shallots that have been sauteed in olive oil (I used 1/2 EVOO and 1/2 butter.) Very flavorful and very quick. And they are KETO friendly.

I may cook green beans this way all the time from now on.

The recipe is on page 246 of Ellie’s The Food you Crave. But I also found it on The Food Network

Check with Kayte and Gaye

This week I needed something easy and KETO friendly.

On page 128 of Ellie’s so easy I found this nice side. It is something I’ve made before, but not with slaw and not with her ingredients. While I usually use sour cream, Ellie used Greek yogurt. And instead of red wine vinegar she uses lemon juice. I subbed in some Stevia for the honey (2 tsp) and added just a touch to up the sweetness.

This is a great side that goes with anything. And if you add bacon and cheddar cheese it really amps up the protein and flavor. (Although they aren’t in Ellie’s recipe.)

More Ellie?

Kayte

Gaye

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.  If we find a link for a recipe we will include it.

And if you want to join in just make something from one of Elllie’s books and post it and let us know. No themes, just cook what you want.

The coldest days we have had are coming up this week. Lows will be in the upper 20s this week and that is chilly for Central Louisiana. And it is perfect weather for comfort foods – like Ellie’s Hearty Beef Stew.

It is chock full of beef, potatoes, carrots, peas and flavor. I did make a few changes. I used venison instead of beef and left out the rutabaga. Not a fan.

¼ c all-purpose flour
¼ tsp paprika
1 lb lean stew beef (round or chuck shoulder) venison, cut into cubes
3 Tbsp olive oil
1 med onion, chopped
1 sm rutabaga or turnip (10 oz), peeled and cubed
1 lg carrot, chopped
1 lg russet potato (12 oz), cubed
2 Tbsp tomato paste
1 1/2 c dry red wine
21/2 c reduced-sodium beef broth
1 pkg (10 oz) frozen green peas

Mix flour, paprika, and ¼ tsp each salt and pepper. Coat meat well.

In a large pot (or Instapot) heat 2 Tbsp of the oil in large over medium-high heat. Brown meat.

Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes. Add carrot, and potato and cook until vegetables begin to soften.

Add tomato paste and cook 1 minute longer. Add wine, and boil for 3 minutes. Add broth and return to a boil. Reduce heat to medium-low and simmer covered until meat is tender, about 90 minutes. Add peas and cook 5 minutes longer

The original recipe can be found in Ellie’s Comfort Food Fix (pg 136) or here.

Ellie’s stew is filling, flavorful, and comforting on a cold night. You should try it!

See what Kayte, Peggy, and Gaye had in their kitchens this Thursday.

I should really label this as bacon rather than pancetta. But only because I couldn’t find any pancetta. The product shortages are now starting to hit Central Louisiana. Even the basics are starting to come up short. Fortunately, I had all the other ingredients to make Donna Hay’s chicken stew.

The recipe is in several places on the internet so I don’t feel bad sharing it here.

8 bone-in chicken thighs

all-purpose flour for coating ( I did not use the flour as I was trying to make this more KETO friendly)

1 tablespoon olive oil

5 oz pancetta, diced (I had to use bacon, but…)

2 leeks, sliced (make sure you clean them really REALLY well)

2 cloves garlic, thinly sliced

7 oz button mushrooms, halved

2 1/2 cups chicken stock

1 cup white wine (I only used 1/2 cup)

1/2 cup cream

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped tarragon (sorry, not a fan)

sea salt and cracked black pepper
Flour the chicken, shaking off any excess. Place half of the oil in a large, deep frying pan over medium heat. Brown the chicken; remove and set it aside.

Add the remaining oil and cook the pancetta, leeks, garlic and mushrooms until golden; remove and set aside.

Bring the chicken stock and wine to a simmer in the pan, scraping up anything from the base of the pan. Return the chicken to the pan and cook, covered, for 25 minutes.

Add the pancetta, leek, garlic and mushroom mixture, the cream, parsley, tarragon, salt and pepper. Simmer, uncovered, for 5 minutes or until reduced and thickened.

Donna always takes me out of the box with her recipes. I would have loved the pancetta in this because of the flavor it would have added. Next time…

The recipe originally comes from modern classics Book 1. I’ve been cooking from this book since 2013 and there are still plenty of recipes in it I want to try.

Want more Donna Hay?

Kayte

Peggy

Gaye

And if you want to join us just make one of Donna Hay’s dishes, post it and let us know. We’ll add it to the list.

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If it’s Wednesday then there is a Donna Hay cookbook on my counter. Because on Wednesdays several of us use Donna’s cookbooks for some delicious, healthy food.

This week I chose to make her stir-fried pork and shiitake mushrooms. Glad I did. It was simple and delicious.

I usually have ingredients in my pantry to cook us something with an Asian flair. Mirin, sesame oil, shredded ginger, soy sauce coconut aminos, and dried ‘shrooms are always there.

This dish was simple, even though it has 10 ingredients. Bok choy, pork slices, and garlic were added to the above Asian ingredients. And it was delicious. The shiitake mushrooms added a touch of sweetness as did the mirin.

Since I subbed in coconut aminos for the soy sauce making this dish more KETO friendly but the mirin (14 gm carb and 13 gram sugar/2 tbl) sorta cancelled that out.

Recipe is on page 103 of Donna’s new food fast.

See what the other members made this week.

Kayte

Peggy

Gaye

If you want to join us just cook any recipe from Donna Hay’s books, post it and let us know. We will add you to the list.

A whole new year as begun. 2022. Fingers crossed it is a good year for everyone.

And it is time to start eating healthy again. I have been neglectful since Thanksgiving. Too long to neglect my health. I am going back to KETO which has been my friend off and on for the last year to so. It is easy to stick to and the food is often delicious. Especially since it is all made at home with fresh ingredients and NO sugar. No processed food. No starch, etc.

So, this week I decided to start the year off right with Ellie’s Autumn Vegetable Curry. Delicious!!

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1 1 1/2-inch length fresh ginger, peeled and thinly sliced
  • 1 1/2 2 tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 3 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
  • 2 cups broccoli florets
  • 1 pound medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch rounds
  • 2 tomatoes, cored and chopped
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 5 cups fresh baby spinach leaves
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cups cooked brown rice, for serving, optional

Directions

Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and
process to combine. Add the oil and process until a smooth puree is formed. Transfer the
curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken,
about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and
bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet
potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25
minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach
and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

Garnish with cilantro and serve with rice.

Cook time is about 30 minutes.

You can see that I left out some ingredients. Some of them simply because they aren’t keto friendly. I did leave in the sweet potato but decreased the amount. A little of it was needed for the taste of the stew. I also increased the amount of broth to use it more as a soup rather than a stew. It was just spicy enough to warm you up on a winters day.

The recipe is HERE if you want to see it in the original form and in Ellie’s comfort food fix (page 208).

Check with

Kayte, Peggy, and Gaye or their first Eating with Ellie post for 2022.

If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.

This week we are sharing recipes that sets your culinary hopes for the New Year. In 2022 I hope to go back to my healthy eating which, sadly, I have neglected since Thanksgiving. KETO has been my friend for most of 2021 and it is that I am going back to.

One of my favorite things to make is the Broccoli salad. It is super simple to make. Really doesn’t need a recipe and the dressing is delicious.

The only part of the recipe I ever follow is for the dressing.

Raw broccoli and cauliflower florets. Chopped green onion. Sunflower seeds. Chiopped pecans. Shredded cheese. Crumbled bacon in just about any amount you like to taste. (If not on KETO you can throw in some dried cranberries.)

Dressing:

  • 1 cup real mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup granulated erythritol (sugar)
  • Salt and pepper to taste

Mix all ingredients together and mix into the other ingredients.

I usually make at least 1/2 more of the recipe just to be sure I have enough. I love this salad. And make it often.

This is the last post for Good Friends Good Food. But we have revived Eating with Ellie (Krieger) and Wednesdays with Donna Hay. Both are healthy food chefs. And many of their recipes are easily adaptable to KETO. YAY!!

You can access our blog posts each week.

Kayte

Peggy

Ulrike

We also all are members of Tuesdays with Dorie where we are working our way through Dorie Greenspan’s Baking with Dorie.

If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.

HAPPY NEW YEAR, Y’ALL!!

If you have never been here before, EWE is Eating with /Ellie. Several of us starting cooking from Ellie Krieger’s books several years ago. And then, because of lots of things going on, it died down and we just quite. Now, we are back.

Every Thursday we chose a recipe from one of her cookbooks or from online and try it out. While we all used to cook the same recipe now we are a little looser and just find a recipe we like and make it.

This week I chose Sesame Stir-Fried Chinese Greens using joi choy. I have a big pot of choy growing on the back porch and I love using it in different dishes. This particular recipe is from her The Food You Crave. On page 258. And it didn’t take much to convert it to KETO. She uses fresh ingredients and no processed foods in her recipes so in most cases it would just be a matter of substituting one or two ingredients.

I like bok choy but not this dish. I used coconut aminos rather than soy sauce and it was very VERY salty. It just wasn’t very good. Ah, well. On the the next recipe. (You can find the recipe HERE.)

Kayte made Smokey Black Bean and Pork Stew, Peggy has Oven Fried Chicken,

EWE is open to anyone who likes to cook from Ellie’s books. Join us!

If you want to see what we’ve made in the past Visit Tea and Scones, Pantry Revisited, Grandma’s Kitchen Table and Laws of the kitchen

My choice this month and I chose Winter Squash. That would include butternut, pumpkin, acorn, delicata, hubbard, and spaghetti squash (to name a few). I love butternut so that is what I worked with.

IF you have read my blog in the past you know I love ethnic cuisine – Indian, Asian, Latin American – and I love to cook it. Using the butternut I made Thai butternut and chicken curry.

My cookbook collection includes everyday asian which is where I found the recipe but it is also available on The Williams Sonoma website. The recipe is here. It calls for pumpkin or butternut.

It was OKAY. I liked it but I didn’t LOVE it. I think the butternut was too sweet for a curry. But that’s just my humble opinion. I don’t think I’ll make it again.

More winter squash recipes from:

Kayte

Ulrike

Peggy

Next veggie: Any fresh produce for November 5th

We’d love to have more members in Good Friends Good Food so if you want to join in just let one of us know.

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