Good Friends Good food


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.

I have to admit I had never eaten a parsnip. It was not a veggie any one in my family had ever cooked. And I would not have cooked it now if Ulrike had not chosen it for this week’s veggie.

I would have to describe it as “not a carrot”. It looks like a white carrot. The taste is similar to a carrot but with a little bite.

I looked at a lot of recipes. Most of the recipes were for mashing, roasted, or in a soup.

i decided to go simple. Roasted. With butter and garlic.

I have to admit they weren’t bad but not something I would use again. I’d just as soon have carrots.

Here is the recipe

Kayte, Ulrike, and Peggy all made parsnip dishes. Go check them out.

If you want to join us just let one of us know. We’ll give you the schedule through the end of the year.

This week our veggie is Sweet Potatoes. aka yams. This was Peggy‘s choice and it is a good one. Especially since fall has now arrived and these are often on the table at various celebrations. Most of the time I either make these into Sweet Potato Fries. Or a casserole. Or stew them down in my MIL’s recipe (which is delicious). But I wanted to do something a little different. So what else is new?

I give you Sweet Potato Gnocchi! Delightful little bites. I wanted to serve them with brown butter and sage but I was out of Sage so I sprinkled them with Cinnamon Sugar instead. YES!! And I got to use my little gnocchi board which has been lonesome sitting on my shelf. It is fun to use.

Recipe is HERE.

Definitely a keeper.

Want more sweet potato?
There is always a great variety with the GFGF ladies. Visit with

Kayte

Peggy

Ulrike

This week the choice for Good Food Good Friends is FRUIT. My choice. Because the Farmers Markets are full of fresh fruits and veggies. I used some fresh and some canned. Not ALL fruits are available fresh. This fruit salad is based on an Ambrosia my grandmother used to make. For Thanksgiving. For Christmas. For Easter. It was one of my favorite sides.

I’ve taken her Ambrosia and kicked it up a notch. (BAM!) There are not measurements just add in the fruit you really like. Anything, really. I used mangoes, bananas, cherries, satsumas, and strawberries. I added coconut and then mixed it well into some Hibiscus Passionfruit whipped cream. PERFECT!!

See, no recipe. I found the Hibiscus Passionfruit flavoring and thought it would add a little extra to the whole mix. 1 cup whipped cream + 2 TBL flavoring.

More Fruit?

Kayte

Ellen

Donna

Peggy

Ulrike

Our next fresh ingredient for salad is Spinach. Peggy’s choice.

A Cucumber is such a versatile veggie. It is very good for you. You can put slices in ice water for a refreshing drink. You can put slices on your eyes to reduce puffiness. They contain lots of antioxidants, nutrients, aids in weight loss, may lower blood sugar. You can even mix cucumber juice and yogurt for a facepack.

AND they also taste good.

Even better if mixed with ponzu sauce. This is a KANI salad. While this doesn’t look like cucumbers it is. Shredded and mixed with some fake crab (and sliced avacado if you like it) and ponzu sauce it is a sweet/tart salad.

Shred a cucumber. Add some shredded fake crab, and toasted sesame seeds. Pour over some ponzu sauce and you have a quick tasty salad.

Ponzu Sauce:

  • ½ cup low-sodium soy sauce
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon water
  • 1 tablespoon mirin (sweet rice wine)
  • ⅛ teaspoon crushed red pepper

Mix all ingredients. Cover and chill.

You can use a lot or a little sauce on your salad.

More cucumber salads:

Ulrike

I’s still trying to catch up. Still have asparagus salad, and herb salad to go.

My choice next time (7/2) – FRUIT!!

I think I finally have time to catch up on the Good Food Good Friends Salads. So Far I am three ingredients behind. This catch up is for the artichokes from May 7th – Donna’s choice.

I made a lemony artichoke salad.

The salad is from The Healthy Foodie

Ingredients

  • 2 – 14oz cans quartered artichoke hearts drained
  • 1 – 10oz can sliced mushrooms drained (I used fresh mushrooms
  • 1 medium lemon supremed and chopped
  • 2 cloves garlic minced
  • 1/4 cup chopped parsley
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • the juice of 1 medium lemon ( I cut this in half)

Place all the ingredients in a large bowl and toss delicately until well combined.

Refrigerate for about an hour and let the flavors blend together.

I have to admit I didn’t care much for this one. I thought I would because I like all the ingredients. Oh, well!

Check out the artichoke salads from

Kayte

Donna

Ulrike

Peggy

Ellen

Spring Peas. What a great veggie. A good indication that spring is on it’s way. Warmer weather. Sunny days. (Unless you live in Louisiana lately!) and fresh veggies. While these are not from our garden they are my favorite pea. Frozen sweet peas.

This weeks ingredient was chosen by Ellen. And the theme for the next few months is SALADS! My idea!

So I chose a pea salad. I had never made one before or had one I really liked so I decided to make one for our monthly church supper. They seemed to like it. And so did I, but I would make a few changes if I made it again.

The original recipe is from The Pioneer Woman.

1/3 c. sour cream

1 tbsp. 

mayonnaise

Salt and pepper

1 tbsp. white vinegar

4 c. frozen green peas, almost totally thawed

8 slices bacon, cooked until crisp and chopped

1/2 small red onion, halved and sliced very thin

6 oz. cheddar or American cheese, cut into small cubes

3 tbsp. minced fresh parsley

I would make twice the dressing because the noted amount was not enough for the amount of peas. It seemed dry.

I would increase the bacon next time. As Ulrike says, everything is better with bacon.

Other than that the salad was tasty.

More peas to come:

Kayte

Peggy

Ellen

Here I am. Almost two weeks late with my corn recipe. It’s a good thing this is a group of Good Friends or I would be kicked off the island by now. It has just been one of those weeks or so when nothing worked out the way it should. My bad!

This week the ingredient was corn. Peggy’s choice. Sorry it took me so long, Peggy!

It is the last week before a new round of ingredients begins and a new theme.

I needed some thing easy and quick. This fried corn was calling my name.

The recipe is super simple as is the list of ingredients. Corn, bacon, butter, onions, salt and pepper. That’s all. That’s it.

  • 4 slices of bacon
  • 2 cups corn kernels (I used frozen since the good stuff isn’t available yet!)
  • 1/4 cup diced  onions 
  • 1 tsp sugar
  • 2 tbsp butter
  • salt and pepper to taste
In a large cast-iron skillet, cook the bacon over medium-high heat until nice crisp.
Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.
Add the onions to the skillet and until translucent.
Add the remaining ingredients and cook for 10 minutes. Stirring occasionally.
Stir in the bacon after the corn is completely cooked.
Enjoy!

This was really good for such a simple dish. Definitely a keeper. Even though it is NOT Keto friendly.

More corn recipes from:

Kayte

Peggy

Ulrike

Donna

Next week we are starting with salads. We choose one ingredient and make a salad. Not going to be easy but these good friends can do it!

This weeks veggie is EGGPLANT! My choice! I love eggplant but don’t get to use them that often in recipes as the Man is NOT a fan of this lovely purple fruit.

I thought about making Moussaka but I wanted to try something different so I found a new recipe for a Veggie Moroccan Tagine. But I wanted a dish I could use for a meal rather than just a side so added some chicken to it. That was a good choice as it made a great KETO meal. The recipe is from Essential Ketogenic Mediterranean Diet Cookbook gifted me by my great friend Kayte who is also in this group.

You can find the recipe here. Veggies include eggplant, cauliflower, zucchini, onions, garlic, green olives, and artichoke hearts.

I browned some seasoned (salt and pepper) chicken thighs in some EVOO until almost done. Then I simply added it to my dutch oven (sans skin) with the veggies and let it cook just a little longer to get the flavor into the chicken.

Absolutely delicious. The spices: ginger, cinnamon, cumin, and paprika added so much flavor to the vegetables. I wanted to just sit down and dig into the pot with a big spoon. I’m sure there will be some veggies left over. Maybe…I hope…

This serves 6 and (without the chicken) has; 309 calories, 21 grams fat, 24 grams carb (15 net) 9 grams fiber and 6 grams protein. Each chicken thigh adds

More Eggplant recipes from…

Kayte

Nancy

Ulrike

Peggy

Ellen

Donna

Our next Ingredient is corn

And then we start with some salads. Looking forward to that in mid-April.

This Last week’s ingredient was ONIONS and LEEKS. This was Kayte’s choice. She loves French Onion Soup so onions was a good choice from her. Unfortunately I am very late with my post. Last week was chaotic and I just could not find the right time to make my onions dish.

I ended up using a dish from Paul Prudhomme’s Seasoned America. Baked Onions Stuffed with Pork and Mushrooms. Oh my goodness. What a list of ingredients but well worth it

and then all that yummy stuffing came poring out.

I could eat just the stuffing!

3 Tbl cajun seasoning (I used Tony’s)

1/2 cup chopped pecans

4 Tbl unsalted butter

1 1/4 cups chopped onions

1/4cup chopped celery

1/2 cup chopped bell peppers (recipe called for green, I used red and orange)

1/2 tsp chopped garlic

3/4 cups uncooked rice ( I wanted Keto friendly so I used pork rinds)

2 cups pork or chicken stock

1 12-oz can evaporated milk. (I used heavy cream)

2 cups shredded cheese (I used cheddar)

Preheat oven to 375.

Peel the onions and and slice off a small piece from the top and bottom. Scoop out the insides until you have a shell about 1/2″ thick. Save the onions. Make thin slices on all four sides of the onion. This is so It will not roll when browning the outside.

Add the butter and add the onion cups laying them on their sides and browning all four sides. Remove from the skillet.

Add ONE cup of the 1 1/2 cups onions, bell pepper, and celery to the skillet. Cook until browned. Add pork and garlic and cook until brown breaking pork into small pieces. Stir in ONE TABLESPOON seasoning and the remaining 1/2 cup onion. Cook 1 minute. (I have to admit I just dumped everything in at once and it worked out fine.) Stir in rice and remaining seasoning TWO TABLESPOONS mix. Cook for 3 minutes. Add mushrooms and cook 1 minute. Scrape the bottom so as not to stick to the skillet.

Add 1 1/4 cups of the stock and cook until stock is reduced. About 8 minutes. Add the milk/cream and pecans. Bring to a roiling boil, cover and remove from heat. Let sit for 20 minutes

Sprinkle each onion cup all over with reserved seasoning mix. Rubbing the interior and exterior of the onions.

Place onions, open ends up in a cake pan or other pan so that they sit upright. Stuff each onion with the pork/mushroom mixture heaping it as much as possible.


Sprinkle shredded cheese on top. Pour remaining stock in the bottom of the pan. Bake 20 minutes. Then turn heat up to 550 and bake until brown and bubbly on top. About 10 minutes.

Serve with stock spooned over the top.

This was very tasty. Definitely a keeper even though it takes a while to make.

What other onion/leek dishes showed up in the kitchens of the GFGF cooks.

Kayte

Ellen

Ulrike

Peggy

Donna

Tune in next week for some Eggplant/Aubergine recipes.

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