Recipe Included

Last week we said good bye to Chef Pepin. This week we are saying hello to our new chef – Ellie Krieger. In case you don’t know her already you can see her Bio HERE! We will be cooking with her for the next six months. And that is exciting. I was introduced to Ellie’s wonderfully tasty and healthy recipes almost 6 years ago when I joined Craving Ellie in my Belly. That group is now defunct but I loved the first dish I made – Peach French Toast Bake and I’ve never looked back. And now I get to cook with Ellie twice a week because, with 6 other ladies, I am cooking my way through Ellie’s newest book Weeknight Wonders over at Eating with Ellie.. Twice a WEEK!! That’s what I call good times!

I’ve had my eye on several Ellie Dishes so I figured I would use one of those to introduce Ellie Krieger.


This is her Mushroom, Onion, and Gruyere Quiche with Oat Crust

The crust is made with rolled oats, butter, and buttermilk and just a pinch of flour. And it is wonderfully crispy and tasty. The crust is layered with shredded Gruyere cheese and then piled with mixed mushrooms before being covered with an egg/milk mix. Talk about good. It was hard NOT to eat the WHOLE thing!


    Cooking spray
    3/4 cup rolled oats
    1/2 cup all-purpose flour
    1/4 teaspoon salt
    3 tablespoons cold, unsalted butter, cut into small pieces
    3 tablespoons cold, lowfat buttermilk


    4 teaspoons olive oil
    1 medium onion, sliced thinly into half moons
    4 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake {I used button and a “Forest Blend” of dried ‘shrooms.}
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon dry mustard
    1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
    3 large eggs
    2 egg whites
    1 1/2cup low-fat 1% milk
    3 Tbl AP flour
    3/4 cup grated Gruyere cheese (about 1-ounce)

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

Process the oats, flour, and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse until you get a pebbly course texture. Add the buttermilk and pulse until the mix comes together. Form the mixture into a disc and chill for about 45 minutes.Place it between 2 pieces of parchment paper and roll out into a circle about 10 inches in diameter. {As you can see I made mine in a rectangular tart pan so I had to roll it out differently and then patch it here and there.}

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool. {I completely missed this part about pre-baking but it came out just fine!}

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Stir in the salt, pepper, mustard, and thyme.

In a medium bowl whisk together the eggs, egg whites, flour, and milk.

Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

I was wondering why Ellie had the cheese sprinkled on the bottom. Usually it is mixed in. But then I took my first bite and the first flavor was the smokey Gruyere I used and THEN the mushrooms. Perfect! And lots of ‘shroom flavor.

Definitely a repeat.


The recipe is on page 23 of Ellie’s Comfort Food Fix and a different version on FoodTV

See how the others welcomed Ellie over at I Heart Cooking Clubs

It’s reveal day for Secret Recipe Club. The day we trot out the new recipes we have discovered on our ‘assigned’ foodie blog. The day we glorify the fun dishes we have made from someone else’s kitchen. This month I Homesteaded with April over at Angel’s Homestead.

April lives on three acres with her husband and lives by her definition of Homesteading:

    Engaging in a give-and-take relationship with the earth. Growing your own food, cooking from scratch, raising backyard livestock, collecting rainwater, simplifying your life, reducing your impact, and living in harmony with nature.

I discovered not only some easy and delicious recipes but some great ideas for the home as well. Like a great Emergency Substitution Chart when you run out of every day ingredients, Gardening 101 but since this is a COOKING Club…

If you been reading about my SRC adventures you KNOW I cannot make just one dish. I just find too many to decide on less than three. I mean it’s hard enough to narrow down to that let alone JUST ONE! I had decided to cook a roast for Sunday Dinner this month. That is something I don’t do often anymore for just the two of us. I remembered seeing that April had a Crock Pot Beef Roast on the blog so I used that one.


It was nice not having to worry about the cooking. And fragrance of that roast cooking wafted through the house all day.

To go with the roast that night I made her…


So good! I usually just cut the butternut in half, deseed it, and then nuke it adding cinnamon sugar after the fact. THIS was so much better!!! And so simple!!

    1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups, cubed)
    2 tablespoons pure olive oil
    2 tablespoons Organic Coconut Sugar I used Turbinado instead.
    1/2 teaspoon cinnamon
    1/4 teaspoon sea salt

Pre-heat oven to 400 degrees.
Place squash cubes into a large bowl, along with the olive oil, coconut sugar, cinnamon, and salt and toss together until the squash is well coated.
Spread the squash into one layer on a large foil covered baking sheet that has been lightly greased. Don’t crowd them or the pieces won’t brown.
Roast squash for 25 to 30 minutes, depending on your oven, turning the squash over and rotating the pan halfway through the cooking time, until the edges are browned and centers are tender.

Not wanting to stop there I made the dinner complete with her Fluffy Dinner Rolls.


If you need some rolls in about an hour or less THESE are the ones you need to make. These were the best rolls I have ever made. And I have made a lot of rolls!!!

It won’t be long before I go back and make her Philly Cheese Steak Pizza, Pecan Pie Muffins, or her Strawberry Cheesecake Parfaits.

Thanks April for some great EATS!

You can check out the other Secret Assignments by clicking below

It’s MYSTERY BOX CHALLENGE week again with I Heart Cooking Clubs. I love a good challenge. Especially when I can meet the challenge.

This weeks mystery box contents:

    Salmon (fresh, smoked, canned),
    Green Peas (dried, fresh or frozen),
    Parmesan Cheese,

    Apples (Any color/kind),
    Blue Cheese,
    Bread Rolls/Buns, and

I managed to complete the challenge with three of the ingredients, weak, yes, but still…


Gratin of Ziti and Vegetables

I love making dishes with the fruits of our garden and this one had it all – squash, tomatoes, eggplant, corn. I cannot think of a better way to use these all up.

    2 quarts water
    4 ounces ziti or penne
    3 tablespoons virgin olive oil
    1 onion (about 8 ounces), peeled and coarsely chopped
    4 ounces string beans, trimmed and cut into 1/2-inch pieces (1 cup)
    1 small eggplant (about 8 ounces), cut into 1/2-inch pieces (2 1/22 cups)
    1 teaspoon herbes de Provence
    1 pattypan (or other type) squash (8 ounces), cut into 1/2-inch pieces (2 cups){ I used zucchini.}
    1 1/2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    2 ripe tomatoes (about 10 ounces),cut into 12-inch pieces (2 cups)
    2 ears sweet corn (about 1 pound), husked and kernels cut off (1 1/2 cups)
    1/2 cup black olive shavings, preferably from Nyons olives { I used kalamata.} (about 2 dozen olives)


    l slice fine-textured white bread, processed into crumbs in a food processor (2/3 cup)
    1/3 cup grated Parmesan cheese
    1 tablespoon virgin olive oil
    1/2 cup minced chives

Preheat the oven to 400 degrees.
Cook the sizi in boiling water with salt until al dente. Drain and briefly run ziti under cold water. Cover, and set aside.
Heat the oil in a large skillet then add the onion and beans.
Cover and cook over medium heat for about 2 minutes.
Add the eggplant and herbes de Provence. Cover and cook, over medium heat for another 8 minutes, stirring occasionally.
Then add the squash, salt, and pepper. Cover and cook 2 more minutes.
Remove the skillet from the heat. Mix in the tomatoes, corn, and olive.
Mix in the cooked pasta and pour the mixture into an 8-cup casserole dish.
In a small bowl mix the bread crumbs, Parmesan, OO and chives. Pour the mix over the pasta and veggies.
(Note: The dish can be prepared to this point, covered, and
refrigerated for up to 8 hours.)
Bake the gratin at 400 degrees for 20 to 30 minutes {mine took about 22 minutes} until nice and brown. Serve immediately


This was very very good. But it was also very very very dry. I went back to the recipe to see if I had left something out, but I followed it correctly. The crumbs on top did not stay well on the dish, but were good mixed in. I will make this again, but it really needs some ‘juice’ of some kind. {Original recipe is on page 102 of Jacques Pepin’s Table.

The other Mystery Box dishes are probably delish. Check them out at I Heart Cooking Clubs.

The theme this week for I Heart Cooking Clubs is “Plate of the Day” or Le Plat du Jour. It means we can make just about anything special that we could serve. While special is not the word that comes to mind I did choose something I don’t think I would make everyday.


Darphin Potatoes are what Americans could call Hash Browns. But better! Mixed with green onions/scallions they are delicious, but not so easy to make. Pepin’s were nice and flat and crispy and brown. Mine – not so much. The first time I made them they were more blackish than brown, but crispy, and stuck in my non-stick pan!! :\

The next time they were not brown enough but tasty. I made 1/2 of the recipe in an 8″ black skillet. I will keep trying!

    3 baking (Idaho) potatoes (about 8 ounces each)
    2 tablespoons corn oil
    1 tablespoon unsalted butter
    4 scallions, trimmed (leaving some green) and minced (1/2 cup)
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

After peeling the potatoes shred them on the large holes of your grater.
Squeeze as much liquid out as you can. Mix the potatoes with the scallions, salt, and pepper.
Heat the oil and butter in your skillet {He used 10″/12″}until hot. Add in the potatoe mix. Press the mixture into the skillet to compact it.
Cook for about 12 minutes (more or less depending on your heat, but check them) over medium heat. Flip the ‘cake’ over {I did this by inverting onto a plate and then sliding back into the pan.} and cook for another 10 minutes or so until crisp and brown.
Invert it onto a serving plate, cut into wedges, and serve.

These were very good but harder to make than I thought. I needed to cook them a little longer. NOT as long as the first time, but longer. Every stove is different. Mine is just hateful!

What other plates are on the Daily Buffet?

Potluck week at I Heart Cooking Clubs means we can make any recipe we want from any past, or present, chef we choose. I like that. It means that if there was a recipe in the past that didn’t fit a theme and you REALLY wanted to make it, or you just found a new one you really like, you can make it now. Excellent!!

So for this week’s potluck I went with Donna Hay and the Chocolate Pear Cake from my new book, FLAVOURS.


It is exactly what it says it is – a chocolate cake topped with pear halves that have been cooked in butter and brown sugar.

    80g (2 3/4 oz) butter
    2/3 cup brown sugar
    2 tablespoons water
    4 small small pears, peeled, halved and cored
    185g (6 oz) butter
    1 1/2 cups brown sugar
    3 eggs
    2 cups self-raising (self-rising) flour
    1J3 cup cocoa powder

Preheat the oven to 180°C (350°F). In a skillet mix the butter brown sugar and water and heat until the butter has melted. Add the pears to the pan, cut-side down, and cook for about 2 minutes. {I cooked mine longer because they were larger and just off the tree.}
Place the pears, cut-side down, in a 23cm (9 inch) round cake tin that has been side- and base-lined with non-stick baking paper. Pour the syrup from the skillet over the pears.

Mix the butter and brown sugar until fluffy.
Add the eggs one at a time and beat well.
Sift the flour and cocoa over the mixture and stir through.
Carefully spread the cake mixture over the pears in the cake pan.
Bake for 50-60 minutes or until cooked when tested with a skewer.
Cool in the pan for 5 minutes, then invert onto a serving plate and serve the cake in wedges with cream.
Serves 8-10. {Recipe is on page 116 of Flavours}


I would advise checking the cake before the lower end of the required cooking time. Mine was a little dry. Tasty, but dry. The Hubs liked the pears. Me, not so much.

Want more potluck? Then visit us at IHCC for a buffet of goodness.

Summer is usually the season for lots and lots of salads. There is plenty of fresh veggies to add to that bowl of lettuce or greens. So, when the IHCC theme came up SALADS {and Vinegrettes} I knew there would be some good dishes to be had. As it turns out, my salad is NOT made with bunches of fresh veggies but bunches of spicy flavors and only two veggies – Savoy Cabbage and Carrots.Savoy cabbage is NOT easy to find in Podunk, USA. I thought I would have to use regular but at the FOURTH (and last) store….


Asian Dressing:

    2 Tbl rice wine vinegar
    1 1/2 TBL soy sauce
    1 TBL oyster sauce
    1/4 tsp Tabasco hot pepper sauce
    1 tsp sugar
    2 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)

Savoy Salad

    1/2 pound tender savoy cabbage leaves, with tough lower part of central ribs removed and discarded, leaves finely shredded (about 6 cups, lightly packed)
    1/2 cup julienned carrot strips

Combine the dressing ingredients in a plastic bag large enough to hold the cabbage.
Add the cabbage, toss it with the dressing, and allow the mixture to marinate for about 2 hours.
Transfer the salad and dressing to a serving bowl, sprinkle with the carrot.Recipe is from Jacques Pepin’s Table page 296

This was spicy. I think I liked it, but I’m not quite sure yet. It would be a great side with a sweet chicken dish. The heat and the sour from the salad would balance out the sweet. I made the full dressing recipe but only used about 1/4 of the cabbage. Good thing because the cabbage really soaked up the dressing.

What other salads are on the I Heart Cooking Clubs’ salad buffet? Check them out!

I had this brilliant Idea for this month’s Bundt Bakers’ SPRINKLES theme. Instead of going with a regular cake with colored sprinkles I decided to make a cheese cake ‘sprinkled’ inside with mini chocolate chips. In my head it would come out beautifully. 6 little perfect cheese cakes. Dotted with chips. Little sprinkles of cookie on the top.

    The angels would sing. The unicorns would dance.
      I would be the Belle of the Ball!

    Did. Not. Happen.

Instead I ended up with 6 stuck in the pan, partly collapsed, but great tasting, mini bundts. So much for brilliant ideas and head pictures.

    Cue the little Elves of Mischief instead!!


What you need:

    1 cup finely chopped chocolate sandwich cookie crumbs.

    3 (8 oz.) packages cream cheese, softened
    1 1/4 cups sugar
    3 tablespoons all purpose flour
    1/4 teaspoon salt
    1 teaspoon vanilla
    4 eggs
    1/4 cup whipping cream
    1 cup mini chocolate chips

Heat oven to 300. Spray pan and sprinkle the cookie crumbs springly into 1 10 or 12 cup Bundt” Pan. {I used mini-bundt pans and it was enough for 7 small cheesecakes.}
Mix cream cheese, sugar, flour, salt and vanilla until very light and fluffy in a large mixing bowl, scraping sides of bowl occasionally.
Add eggs one at a time. Mix on medium-high speed for about two minutes.
Add cream and mix well, scraping sides of bowl occasionally.
Stir in chocolate chips. Spoon mixture into prepared pans til they are about 3/4 full.
Bake at 300 for 55 to 65 minutes or until set. Cool upright in pan 30 minutes. Refrigerate 2 hours.


Recipe adapted from Bundt Classics page 78

While I used the recipe in the book, you could use your favorite cheese cake recipe and just add in some mini chocolate chips.

Here are this month’s “Sprinkles” Bundts:


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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