My turn for Church treats this week. So I made muffins. Donna’s no-fuss blueberry muffins. Super simple. Quite tasty. But denser than I am used to. More like bread. But that was okay. I like bread.

I made a small change. I added a little lemon zest. And then I discovered I was out of sour cream so I used Greek yogurt instead. No biggie.

The recipe is on page 160 of Donna’s off the shelf.

Check with Kayte and Gaye for their recips this week.

That is the short version of the dish I made from Ellie Krieger this week. The real title is Cheeseburger Stuffed Twice Baked Potatoes. Whew!

Bake some potatoes. Scoop out the insides (and save this for another recipe). Broil the skins and stuff with a mix of ground beef, sauce, brocolli, and ‘shrooms. Easy, right? Not so fast…

I never could get the skins to hold together enough to stuff them. Maybe I scooped too much out. Maybe my taters were just thin skinned. So I pulled out my little crocks and served them in those.


The recipe is from Ellie Krieger’s you have it made (p 132). I also found it HERE!

What did Kayte and Gaye make this week for Eating with Ellie.

When I was growing up I loathed asparagus. Today it is one of my favorite veggies. Growing up Mom served up canned asparagus. The odor was horrendous. I could not even stay in the house when she heated it up. Then I discovered fresh asparagus and haven’t looked back.

This recipe for garlic roast asparagus is super simple. And delicious. Asparagus drizzled with olive oil. Tossed with slices of garlic and nice long lemon zest pieces. Oh. My! I think I could eat it every night. I do admit I did over cook it a might (I forgot to set the timer) but it was still tasty.

The recipe is from Donna Hay’s off the shelf (page 106), One of her “short order” recipes.

Check with Kayte and Gaye for their Wednesdays with Donna Hay choices this week.

Lemon just screams spring to me. Fresh! Bright! And this tart from Dorie’s friend Rosa Jackson does all that. This is Dorie’s French Riviera Lemon Tart! It is creamy. It is TART!!! and it is Delicious!!

The crust is made with olive oil and egg yolk added to the flour. To me this is unusual but it made a for a wonderfully silky, soft dough. Easy to work with and form into the tart pan.

Instead of one large tart I made 3 small tarts. (These are NOT KETO friendly!) I knew The Man would really enjoy these sweet treats.

The recipe is from Dorie Greenspan’s Baking with Dorie (page 281). IF you don’t have her book yet you can find it HERE! (And her tart is BEAUTIFUL!)

You can find more tarts here and posts about the last recipe (Cottage Cheese Biscuits – also delicious))

B needed something sweet this week. These were easy, quick, and nice and sweet. Just what The Man ordered.

chocolate macaroon sandwiches.

Not to be confused with Macarons which are NOT easy and quick but are nice and sweet.

A nicely browned cookie made of egg whites, sugar and coconut. Filled with a simple chocolate ganache.

You can find the macaroon recipe here. Just don’t use the ice cream. The whole recipe is from Donna’s flavours. (page 112)

What did Kayte and Gaye make for Wednesdays with Donna Hay? Check out their posts.

I don’t participate in Baking Rose’s Breads very often because I don’t eat bread any more. Well, not regular bread anyway. But I make cornbread about weekly for B. Unless I make Butterswim Biscuits. They happen to be my favorite but…

The second choice for BRB this month was Quintessential Corn Muffins. Since B is a cornbread lover I decided to make a batch for him. The recipe is from Rose Levy Beranbaum’s The Bread Bible.

The recipe gave me 10 muffins when I used the little silicon muffins cups which I was gifted from Nancy. I love those little muffin cups. No sticking. So easy.

They baked up so pretty. With the perfect little dome.

Unfortunately these were not a hit. They weren’t bad, they were just…different. To me they had a slight aftertaste. Sorry, Rose. I’m going back to my old recipe.

Kayte made these muffins. And liked then a lot.

If you want to bake with us you need access to Rose’s book. We don’t publish the recipes. Sometimes we find them on line.

As is true with TWD now we have two choices during the month from Baking with Dorie and the choice of what date we make and post which. I didn’t quite make it for the first posting in March but was determined to make the second posting. After all, what is better than a bundt cake. And not just any bundt cake but Dorie’s Swirled, Spiced Source Cream Bundt Cake.

Dorie said she tweaked her original sour cream bundt and added whole wheat flour, brown sugar and cinnamon. She also added more allspice. What she did was make her cake even BETTAH!

I didn’t swirl the cake as much as I should and I didn’t have quite enough nuts but it was still tasty. Nuts and chocolate! How can you go wrong with that?

Eventually I will make the the Glenorchy Flapjacks. They sound delicious.

This cake is on page 105 of Dorie’s Baking with Dorie: Sweet, Salty and Simple

For more cakes – Tuesdays with Dorie.

I love a good omelette. But its a good thing we’re all friends here because this looks NOTHING like a good omelette. i think my pan was too hot. I wasn’t going to waste it just because it looked a mess. And a good thing because the flavor of Donna’s shitake mushroom omelette was spot on.

Eggs, shitake ’shrooms (thus the name), onions, miso, chives, and sesame oil all came together for a tasty breakfast.
This is KETO friendly. Even though Miso contains carbs and a little sugar there is such a small amount to be insignificant.

The recipe is from Donna’s the new cook. (p 73)

Check with Kayte and Gaye for their WWDH picks today.

Chocolate! Brownies! ’nuff said!

These are Donna’s little chocolate brownies from her new food fast. (p 78) They are very tasty.

You should try them.

Check with Kayte and Gaye for this week’s WWDH.

We have decided that Good Friends Good Food is going to continue on by visiting different countries around the world. This month we are traveling to Morocco. A beautiful Country in North Africa it is the home of Casablanca and Marrakesh.

If you taste any of their food. You will find a lot of influence from the Mediterranean area, Andalusia, and slight influences from Spain and France. they are cuisine uses a lot of chicken and different Mediterranean spices. And many of their meals are cooked in what’s called a Tajine. Which is a lovely conical shaped ”slow cooker”.

It made a lovely tasty chicken stew. Sweet potatoes, sun dried tomatoes, fresh tomatoes flavored with cinnamon and cumin. it was delicious. Not too spicy despite the cayenne. The heat is up to you.

I served it with cauliflower rice flavored with almonds, cumin and parsley. Mild enough not to distract from the stew.

The recipe for the stew is HERE.

Kayte, Ulrike, and Gaye are also traveling to Morocco so check out their recipes.

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