Wednesdays with Donna Hay


This week’s theme for Wednesdays with Donna Hay is RICE! While here are lots of types of rice – white, brown, parboiled, wild (although it’s not really a rice), Arborio, even Black or Forbidden rice – we usually only use one or two of these regularly.  With all the rice choices it was not easy to find a recipe.

I finally settled on a rice pudding.  It was easy peasy since it used left over rice.  In my case, basmati.  The ramekins have 2 TBL of rice to which a simple custard is added.  Vanilla and cinnamon give it the flavor.

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20 minutes in the oven and you have a quick, comforting dessert.  And while it was still hot I sprinkled a little turbinado sugar over the top to melt.

I adapted this recipe for use in an Instant Pot.  The ramekins are  stacked in the pot and then cooked  on porridge for only 9 minutes.  I used quick release.

I have been a little intimidated by my new Instant Pot so haven’t used it much.  I’m trying to remedy that in small steps.

Donna’s recipe is on page 138 in new food fast

For more rice visit Rice is Nice on Wednesdays with Donna Hay.

This week’s theme – chosen by Kayte – is ONIONS!!  I love cooking with onions.  So much flavor and so many things you can do with them.  Usually onions are NOT the major ingredient unless you are making Onion Soup or Onion Rings but in this recipe they are the star of the show.

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Caramelized Onion and Potato Stacks

The onions are browned first in a skillet and then layered in a muffin tin with slices of potatoes.  Drizzled with melted butter and moistened with chicken broth {I used Veggie}  the onions caramelize and add their flavor to the potatoes.  The recipe called for thyme sprigs but the Man doesn’t care for it so….. {and really neither do I}  Super simple!!

I made 1/2 of the recipe in large muffin cups and they were done in about an hour.  While the recipe didn’t call for salt and pepper I did add some before I cooked the potatoes.

These are a good alternative to your everyday potatoes and made a great side.

The recipe is on Donna’s Website.   

More onions -> Onions! Any way you slice ’em!

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.

Nothing brings sunshine to a day like citrus.  A round juicy orange.  A tangy green lime.  A small yellow lemon all bring a taste of spring with them.

Trying to find a recipe that isn’t heavy and brings a thought of spring is not easy.  Donna Hay has TONS of lemon dishes to choose from.  I ended up making Donna’s

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LEMON AND COCONUT IMPOSSIBLE PIE

This is a super easy pie to make.  I don’t know why it’s called impossible.  All the ingredients are placed in a blender and then poured into a pie plate.  I just wish we had liked it.  Oh, well.  

The recipe is from Donna’s Website -> Lemon Pie

More Citrus -> A Taste of Critrus

During the presidential campaign of 1928, a circular published by the Republican Party claimed that if Herbert Hoover won there would be “a chicken in every pot and a car in every garage.”

Even today chicken is pretty inexpensive compared to other meats. We eat a lot of chicken. Not as much beef and quite a bit of seafood – Louisiana Gulf Coast is only 3 hours away. I make it many different ways but I have never been able to make a GOOD Roasted Chicken. I have tried it several times  But not a whole roasted chicken.

Well, on page 106 of Donna Hay’s modern classics Book 1 there is a roasted chicken.  Simple!  Nothing fancy, just a seasoned chicken dry roasted in the oven.  How could I go wrong?

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Perfect!!  Beautifully crispy on the outside.  Moist on the inside. Just enough seasoning.

I did not stuff the bird but rather filled the inside with onions, garlic, and salt and pepper.  Just right.

Mine was a 5 lb bird.  At the end of two hours it was not done quite yet so I roasted it another 15 minutes. Donna lists 65 – 70 minutes for a 3.5 bird at 375.  But it did come out beautifully.  I need to either check my oven temps or up the temp to 400F.

The recipe is a how to recipe from Donna’s modern classics Book 1.  Page 106.  Thanks, Donna, I can finally roast a chicken -well!!

For more chicken -> Wednesdays with Donna Hay

 

This week’s theme for Wednesdays with Donna Hay is BEEF!  It’s what’s for Dinner. And that is a good thing for a houseful of carnivores.  We don’t eat beef nearly as often as we used to so we tend to enjoy it more and it want it tasty.  Donna’s beef and peppercorn pies was perfect.  A whole lot of flavor in a small package.

Well, in our case, not so small a package.  Instead of making 4 small pies I made one medium {about 1/3 of the recipe} for the two of us.

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Using a regular pie shell for the bottom she topped the beef cooked with peppercorns, wine, and stock with puff pastry which gave us a wonderfully crispy, flaky crust.  Simple ingredients.    It was delicious.  Just the right amount of wine to bring out the flavor.  Definitely a keeper.  And if you didn’t want to make a pie it would be great over rice or potatoes.

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The recipe is from Donna’s Flavours, page 140.  We don’t publish the recipes.  Instead we would like to encourage you to buy her books.  You will not be sorry.  And if you want to join us here, please do. We’d love to have you.  Just make a dish from the theme, post it and add your link.  Easy Peasy!

Need more beef -> WWDH.

 

 

The other white meat.  Lean.  Tasty.  But we were getting tired of BBQ chops or frying the pork chops.  Then I came across this recipe from Donna Hay.

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These are NOT chops but they are pork.  I had several pieces of deboned pork in the freezer so I used those instead.  Worked just as well and no bones.

The pork chops are flattened, dredged in flour, “egged” and pressed into bread crumbs mixed with Parmesan and thyme.

These were super crunchy and delicious. Since they were flattened it only took about 10 minutes to bake them.  The pork recipe also includes a cabbage slaw recipe but I was out of cabbage.  Next time….

The recipe is from Donna’s Website – Crunchy pork cutlet.

Join us at Wednesdays with Donna Hay.  The themes are on our website – WWDH

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