WWDH


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.

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

Is pasta comfort food for you?  Is it something you crave periodically?  Nothing else will do but you really want to watch how many carbs you eat.  Or you need more veggies.

Then this dish is for YOU!

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simple zucchini

Speghetti (I used low carb) tossed with sauteed zuchinni (with crushed garlic and red pepper).  Topped with shave Parmesan it was the perfect low-carb veggie lunch.

It was refreshing and light AND  it was super quick to make.  Always a plus.

The recipe is a short order from Donna’s off the shelf: cooking from the pantry on page 30.

More pasta on Wednesdays with Donna Hay.

Want to join us cooking with Donna Hay.  Just cook from any of her books/website, blog, and leave a comment each week.  The themes are on the WWDH webpage.

How many times have I said that Cheesecake is my fave dessert?  Probably more times than you want to hear.  When the theme of Divine Desserts came up I knew exactly what I was making.

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PEANUT BUTTER CHEESECAKE TART WITH PEANUT PRALINE

Cheesecake.  Peanut Butter.  Praline.  YES!!  Super simple to make.  A nice chocolate cake/cookie bottom piled high with whipped and sour cream a tasty peanut butter filling topped with chocolate ganache, melted PB and peanut praline brittle.  So, no I didn’t make the praline.  And we didn’t care for topping the cake with whipped and sour cream.  But the melted PB brought out the flavor of the cheesecake and the ganache complimented the chocolate crust.  The only reason I didn’t make the praline – no DEMERARA SUGAR .  The brittle worked just fine.  I was mostly interested in just the cheesecake any way.  

We really enjoyed this cake.  I got to use my ‘deep dish’ tart pan my daughter gifted me a couple of years back.  It was perfect for this divine dessert.

The recipe can be found on Donna’s website.

For more sweets visit Wednesdays with Donna Hay – Divine Desserts.

And if you want to join in the themes are listed through the end of August.  Just find a recipe to fit the theme.  Blog and send us your link under Comments.  Love to have you.

Morning, noon, or night, Breakfast is always good.  This week’s theme: Wake-Up Call! Breakfast meant we could just fix a good meal to get the day started.  Maybe not in the morning…..I made mine for lunch.

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Puffed Cheese Omelette

I tell you – THIS is the way to eat eggs!  Whipped egg whites mixed with cream, seasonings, and yolks folded over a filling of Parmesan, Cheddar Cheese, and Mascarpone (I used Greek Yogurt} seasoned with chives which just oozed out of the omelette.

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And it was delicious!  The puffiness of the eggs and the tartness of the filling was just right.  Worth the 5 containers and the time it took to make it.

The recipe is from Donna’s Website .

What else is for Breakfast?  Visit Wednesdays with Donna Hay.

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