WWDH


This week we are enjoying Marvelous Meat for Wednesdays with Donna Hay.  Meat can be anything that doesn’t swim  so lamb, beef, pork, and chicken  were all possibilities.

We don’t eat a lot of beef so fixing a small amount for a lunch with a friend was the  perfect way to go.  With an Asian Flair.

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Stir-fried beef, ginger, and greens

A short list of simple ingredients:  beef, sesame oil, ginger, garlic,  Asian Greens, oyster sauce and Chinese cooking wine was all we needed.  But I have one question – WHAT are Asian Greens?  Chinese Cabbage?  Bok Choy?  Lemon Grass?  We settled on the cabbage because the Bok Choy didn’t look so hot.

It was really easy to put together but we didn’t care for it very much.  It seemed rather bland even with the Oyster sauce and Sesame oil.  I served it with Rice Noodles.  Not a repeat.

The recipe is on page 60 of Donna’s   new food fast.

More Marvelous Meat on Wednesdays with Donna Hay.

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This week’s theme for Wednesdays with Donna Hay was Sweets.  Not a hard theme to play with.  Who doesn’t like sweet treats?  Our only problem now is that we are trying to cut back on sugar.  Not easy with all desserts so I had to find one that was adaptable.

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And this one definitely was.  No chocolate chips – Cocoa powder.  White sugar easily subbed out with Splenda and a smidgen of Stevia. It does have 1/4 cup brown sugar but since I cut 16 brownies it is almost negligible in each treat.

These were great.  Just sweet enough.  Definitely one to be made again.  Maybe by subbing in some Whole Wheat Flour for the AP.

Sorry, Kayte, I know you won’t like these, but maybe the boys……

The recipe is on page 114 of Donna’s flavours.

Find out what sweet treat Kayte made for I’ve got a Sweet Tooth.

Ooey, gooey, melty cheese!  What’s not to love?  And in this simple dish from Donna Hay it all comes together.

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Zucchini, Cheese, and Pasta Slice

This was so good.  Very soft and melty just out of the oven.  Just as good at room temp.  The only seasoning is just salt and pepper but the ricotta really adds a lot of flavor.  The result is a creamy grown-up mac and cheese.  

    1½ CUPS (135G) SMALL PASTA
    3 MEDIUM ZUCCHINI, GRATED
    1 CUP (200G) RICOTTA
    1 CUP (120G) GRATED CHEDDAR
    ¼ CUP (60ML) VEGETABLE OIL
    4 EGGS
    1 CUP (150G) SELF-RAISING FLOUR
    SEA SALT AND CRACKED BLACK PEPPER
    ¼ CUP (30G) GRATED CHEDDAR, EXTRA, FOR SPRINKLING

Cook the pasta {I used elbow macaroni.} until al dente.  Mix all the ingredients together in a bowl.  Turn out into a lightly greased 8″ x 12″ dish. Bake for 30 – 40 minutes at 350°F until the cheese is melted and slightly browned. Let cool {or not….} and slice into squares.

The recipe is from Donna Hay’s website.

Visit Wednesdays with Donna Hay for more Cheesy Delights! which was the theme this week.

Chicken has become a mainstay of our diet. We eat a lot of chicken so I am always looking for new ways to cook it. Especially tasty ways. This recipe from Donna Hay, our Featured Chef this month for I Heart Cooking Clubs, fits the bill perfectly.

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Simply put this is a tasty chicken breast that is browned in a little oil and then baked a few more minutes on a pile of thinly sliced sweet potato that has been baked.  The slices are tossed with olive oil, crushed garlic and grated Parmesan before they are ‘crisped’ in the oven.

Donna calls for chicken breasts with the skin on, but I really don’t like them so I used a boneless, skinless chicken breast.  Worked just fine.

Unfortunately my sweet potato slices didn’t ‘crisp’ very well.  And then ‘browned’ long before they were supposed to be done.  But they were good with the garlic flavor and Parmesan cheese.

The recipe is from Donna’s new food fast (page 93).  In this book the recipes are broken down in to 10 minutes, 20 minutes and 30 minutes.  This one falls under the 30 minute list.  Quick and easy.

Check out the rest of the dishes from Donna Hay over at IHCC.

This week’s theme:   It’s in the Bag: Cooking in Parchment from Kayte.  Evidently Donna doesn’t cook a lot of food in bags at least not in the books I have.  But I did find a couple of ideas on The Splendid Table that looked really good.  Like this one.

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Spiced Chicken

And it was incredibly easy.  Just place some shredded sweet potato on a piece of parchment (making sure it is big enough to fold over all of the food involved) and then on top of that you place a chicken breast.  I didn’t want a big piece of chicken so I cut some strips instead of using a whole breast.  Then you simply sprinkle with a little za’atar, which I was lucky enough to have some in the spice drawer from another recipe.  It’s really not a spice everyone would have in their pantry.  Drizzle the chicken etc with some olive oil and wrap the parchment around it all forming a small bag.  Bake the package for 12 – 15 minutes at 400°F.  Donna suggests serving it with some yogurt and mint leaves.

Okay.  This was good.  Not great, but good.  I only used 1/2 of a large sweet potato.  I should have used the whole potato.  The za’atar is a Middle Eastern mix  of sumac, thyme, whole sesame seeds and salt.  I really liked the flavor it added to the chicken.

The only thing I didn’t like about the dish was all the chicken ‘juice’ and oil that accumulated at the bottom of the package.  I think I will use less olive oil next time, too.

All that being said I will definitely fix this again.  It was tasty.

See more Parchment cooking over at Wednesdays with Donna Hay.

There are a lot of peppermint and chocolate dessert recipes/posts floating in the blogasphere this time of the year.  When it came my time to pick for this week’s Donna Hay selection I knew I would be chocolated out so I went for something a little lighter and more refreshing – LEMON!

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This is an almond flour based cake with a really lemony curd filling.  Between the three layers!  Yes, we sliced this cake in thirds and then filled each space with lots of curd and then, because that wasn’t enough we topped it with more lemony flavor.

I would like to say this cake turned out nicely, but I found it to be rather dense (which is how the Hubs likes cake).  The curd, however, was perfect.  VERY Lemony (1/4 cups lemon juice in the recipe) and easy to make since it has whole eggs rather than just the yolks.

I will definitely make the curd again  – but maybe not the cake.

For make cakes visit Wednesdays with Donna Hay.  The recipe is from FLAVOURS  (page 50).

 

I like tabouli. I would not have believed that until a few months ago when I finally had some GOOD tabouli. I had had many dishes of BAD tabouli. And by bad I mean no flavor at all. I have even made it before but it wasn’t very good. This time it was different.

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I was Donna Hay’s good tabouli. And it was easy to make. Especially since I actually had all the FRESH ingredients in the house: bulghul wheat, fresh mint, fresh parsley, fresh lemon juice, fresh onions, fresh tomatoes. Easy to put together. All you have to do is soak the wheat until it is hydrated and then all all the other ingredients. Perfect with just some pita bread or as part of a Mediterranean Feast.

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Served with some nuts, dates, pita, olives, humus, and feta it was a filling meal. Donna’s recipe is on page 46 of modern classics and my pick for this week’s Wednesday’s with Donna Hay. Check out the other’s tabouli while you are there.

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