International


I don’t think Kayte’s idea was Shakespeare when she chose As You Like It as our theme this week. But it was the first thing I thought of.  If it was, I would have fixed something very British for today’s Eating with Ellie.  But, no!  I went with something I really like – as I like it – CURRY!!

Specifically Ellie’s Chicken Curry with Green Beans.

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I only made used two thighs rather than 8 but I made the regular amount of sauce.  I always make extra sauce.  Especially when the sauce is CURRY!!!

Ellie listed boneless, skinless thighs for the meat cooked in an onion, garlic, ginger, coconut sauce with lots of mild curry powder.

This was absolutely delicious AND….AND it is Whole30 compliant.  I could eat this every day.

Win/Win!!

The recipe is on page 187 of Ellie’s You Have it Made. 

Want more? -> As You Like It

Tomorrow is May 5th.  To most of us that doesn’t mean anything but in Mexico it commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla during the Franco-Mexican War (1861-1867). Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.

For us in the US it is a time to enjoy Mexican food and drink.  And if you are a fan of Ellie Krieger then celebrating in a healthy way is easy.

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I made these in 2015 and they were good so I decided to make them again. Also making them again because we have been cooking with Ellie for so long that some themes are getting low on recipes.

Lots of flavor, lots of veggies, lots of meats and totally Whole30 compliant.  Yes, I’m still eating that way as much as possible which meant no tortillas and no cheese, and no sour cream.  I can live with that.  But if you want them with all that….

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The recipe is on page 98 of Ellie’s Weeknight Wonders.

More Cinco de Mayo -> Eating with Ellie.

 

This week’s theme for Eating with Ellie was  Italian Night – Gaye’s choice for the first Thursday in March.

For some reason when I hear Italian food I think of meatballs.  I don’t know why because Italian food is so so much more than simple meatballs.  But since I can’t have pasta in any form or rice {on the Whole30 program} I decided meatballs was my safest route.  

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Tapas-style Meatballs

Everything in the recipe – lean ground beef, onions, garlic, eggs, parsley and various other spices – are all Whole 30 compliant. Except for the bread crumbs.  THOSE I left out.  That made the meatballs a little harder to work with but it didn’t change the taste.

I also didn’t use Ellie’s sauce for the meatballs. I just wasn’t sure if the tomato sauce would be compliant so I made a Whole30 sauce instead.  Either way the meal was just right.  Meatballs in sauce.  How can you go wrong with that?

The recipe is from Ellie’s You Have it Made (page 144) but you can also find the recipe on line HERE.

For more Italian food visit Italian Night on Eating with Ellie.

Want to join the fun.  Just cook any recipe from Ellie Krieger that fits the themes, blog and leave your link under comments.  We prefer not to include the recipe.  Buy Ellie’s books instead.  You will be glad you did!

One last recipe from my cookbook choice for Cookbook Countdown for February – Eat to Beat High Blood Pressure.

If you have read my past posts you know how much I love Asian and Indian cuisine.  I guess they are my favorites over all.  Sure, I like Italian and American and Mexican but the flavors of the “Orient” just draw me in.

You also know I am on the Whole 30 Program so finding recipes that are compliant are not easy.  But many are easy to adapt.  Like this Veggie dish.

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Lots of wonderful spices mixed and sauteed with some fresh okra and potatoes. Tumeric, coriander, cumin, cilantro.  All blended together to soak into the potatoes and come out with lots of flavor.  {I have to say the flavors weren’t as strong as I would have liked but it was still good.}  And it was fairly easy.  16 minutes of prep and 40 minutes of cooking.    

To make this compliant I left out the raisins and used coconut oil rather than canola or sunflower.  Everything else was good to go.

I found the recipe HERE!

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week we are visiting the Orient.  At least their cuisine.  The Orient includes many different countries with many different cuisines.  We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few.  So our choices were wide open. I went with a Thai dish.

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Shrimp with Thai Coconut Curry Sauce

Lots of flavor in this dish. Red/yellow/orange bell peppers,  Onions,  Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.

I just started cooking with  coconut oil and I love it  It has kind of a nutty fragrance with a clean fresh taste in your dishes.  I may never go back to canola oil again.

Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days.  That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste.  I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze.  Nice to have a meal almost made in the freezer.

Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that.  I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!

What dishes did the other EwE members make -> Travel to the Orient with us.

And if you would like to cook along with us just visit Eating with Ellie and join in the fun.  Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.

For this week’s Eating with Ellie Gaye sent us to Mexico. Mexican Food!  Spicy! Flavorful! One of my faves!  And this time – healthy!  It is an Ellie Krieger recipe after all.

I chose Ellie’s Mexican  Chicken and Hominy Stew.  POSOLE!

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Posole is a soupy stew usually made with pork and lots of seasoning – cumin, oregano – sometimes with beans.  Sometimes cheese.  Ellie’s is pretty ‘clean’ when it comes to ingredients.  No cheese.  No beans.  No cumin,  Made with chicken.  But, while many posoles take some time, this one is quick and easy because you use a roasted chicken – already cooked.  So you end up having to just throw the ingredients together – sorta – and let the flavors blend together.

This was pretty good, but I missed the cumin.  It would have added a lot without upping the calories, cholesterol, etc.  I was surprised Ellie left it out.  I look forward to making this again, with cumin.

The recipe is from Ellie’s newest book – You Have it Made – page 196.

For more Mexican flavors -> Eating with Ellie

What do you eat when you aren’t feeling good?  What tends to boost your immunity when you have a cold or Flu?

Chicken noodle soup!  Besides being good, it is also good for you.  There is something about it that helps fight through that cold.  Runny nose.  Inflammation. Cough.  Yep!  Helps all of them.  Why?  Even Science doesn’t know.  But they do know, and report, that there is something about the combo of chicken and veggies that does the job.

Let’s see if it helps my cold.  Even tho’ mine doesn’t have a lot of veggies in it it does have three Chinese spices that are helpful during cold season – anis, cinnamon, ginger – which are antibacterial, boost immunity, and/or fight coughs.

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This was really good.  The combination of the spices with the soy sauce and onions was spot on.    Definitely a keeper.

The recipe is from Donna’s off the shelf  page 58

More Soup?  Visit Wednesdays with Donna Hay.  And if you want to join in the themes are on the right.  The recipe is up to you.  Just blog and leave us a comment.  We’d love to have you.

We don’t publish the recipes.  We’d rather you buy a cookbook of Donna’s.

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