Another Friday has come along and it’s time for another episode of Good Friends Good Food. I love learning what friends cook and bake. We are all very different but so much alike when it comes to food. We found that out when we were in different foodie groups over the years. So far, since we started Good Friends Good Food I haven’t seen a single recipe I don’t want to try. And I’m sure it will be the same with this veggie — cabbage.

I went simple. Southern Fried Cabbage with Sausage.

Easy to make. Slice about 1\3 lb of sausage diagonally. Brown in a little butter and EVOO (mine was infused with garlic) until light brown. Remove sausage and set aside. Brown some sliced onions until they are opaque. Salt the onions. When brown add in a head of cabbage that has been cored and cut into 1″ squares. Salt and pepper the cabbage. Stir until cabbage has cooked down but is still green. Add the sausage back in. Serve.

You can also make this with bacon instead of sausage or just the cabbage alone. Makes a good meal or a side dish. AND…it’s KETO friendly.

Want more cabbage dishes? Check with

Kayte

Peggy

Nancy

Donna

Ulrike

Ellen

See you in two weeks when we cook something GREEN!!

I will admit I was a weird kid when it came to food. Especially veggies. While other kids were loving corn and green beans I was crazy about broccoli and cauliflower. I loved these two veggies. And ONLY these two.

Things have changed little. They are still my fave veggies but I have added others to my likes as well: okra, squash, asparagus (NOT the canned), cabbage.

Is it a surprise there fore that my pick for this week’s Good Friends Good Food was CAULIFLOWER. And since I am on KETO it was perfect to pick Caulirice. With other veggies. And shrimp.

This is not my photo. I lost mine.

3 cups cauliflower florets

3 Tbl unsalted butter or coconut oil

1/4 cup yellow onion, diced

1 tsp fresh grated ginger

2 Tbl coconut aminos

2 Tbl sesame oil

1 large egg

4 oz cooked, peeled shrimp

2 green onions, thinly sliced

1/4 cup cashews

Place cauliflower florets in a good processor. process until cauliflower resembles rice. Set aside.
Heat a large skillet over medium/high heat. When the skillet is hot add the butter or oil. Add yellow onion, carrot and cook, stirring occasionally until onion and carrot have softened.
Add cauliflower rice and ginger, and cook for an additional 3 to 4 minutes.
Make an opening in the center of the skillet. Pour sesame oil into the
sesame oil into opening, and then immediately add egg. Stir egg continuously until scrambled.
Add aminos shrimp, green onions, and cashews and stir to combine. Cook for until shrimp are warmed through, about 1 minute
.Serve immediately.

I really enjoyed this recipe I adapted from Deliciously Keto Cookbook.

It is so easy to make.

(This recipe makes 2 servings of 2 cups each. (534 calories, 12 net carbs)

For more Good Food from Good Friends visit

Kayte

Peggy

Nancy

Donna

Ulrike

This week the veggie of the day for Good Friends Good Food is PUMPKIN. In my neck of the woods pumpkin means pie, muffins, or other sweet things. But, as usual, I chose a different route for my recipe this week.

Curried Pumpkin Soup.

1 can pumpkin puree

4 cups chicken broth

1 tsp salt

1/4 tsp pepper

3 Tbl fresh made curry powder ( I used a lot because I love the flavor and fragrance of curry. You may need less…or more)

1/2 cup coconut milk

Mix all ingredients in a medium sauce pan except the coconut milk. Bring to a boil. Then reduce the heat and let it simmer for about 15 minutes.

Top with toasted pumpkin seeds and a dollop of coconut cream before serving.

This recipe is super simple, super quick, and super tasty. (Recipe is adapted from Green and Keto.

And did I mention that it is KETO friendly?

More pumpkin recipes from GFGF: They all look delicious so go visit these ladies and try out their recipes.

Kayte

Ulrike

Nancy

Donna

Peggy

Ellen

This week Good Food Good Friends is using zucchini. Zucchini is one veggie that is available year round here in the deep south. We grew some this summer in the garden but they didn’t do well because it was so HOT!!! Luckily can find it in all the stores. And this week I was fortunate enough to get two nice sized zucchini in my Misfits Market box. They were just the right size for spirilizing.

I knew immediately how I was going to use the zucchini – PHO GA!

For those of you who aren’t familiar with PHO (pronounced phu) it is an Vietnamese broth soup with beef (PHO TAI) and sometimes chicken and lots of veggies and spices. It is comforting and warming on a cold day.

Ingredients

1/2 large onion, diced

1 bunch green onions white and green chopped and separated.

4 cloves garlic, finely diced

1/2 cup bean sprouts

2 Tbl fresh ginger, sliced thin

1 cup (or more) fresh mushrooms, sliced thin

1.5 baby bok choy

2 Tbl soy sauce ( I used Tamari for KETO)

1 chicken breast, cooked an shredded

2 tsp 5 spice (or to taste)

8 cups chicken broth

2 Tbl fish sauce (I added a little more)

2 tbl sesame oil

1 large zucchini, spiralized (or if not KETO use about 6 oz rice noodles) or if on KETO you could also use the yakatori noodles.

Add oil to hot Instapot (if you don’t have one a medium stockpot will do). When oil is hot add in the diced onions and sautee until onions are translucent (about 4-5 minutes on medium heat).

Add the white of the green onions, minced garlic, and ginger. Cook, stirring periodically until the ginger and garlic is aromatic.

Add in the chicken stock and bring to a simmer. Add the soy sauce(or Tamarin) and 5 spice. Cover and simmer about 10 minutes.

Add the sliced ‘shrooms and bok choy to the pot. Cook for 5-8 minutes until bok choy is tender. If using the rice noodles or yakatori add them now.

Add in the cooked shredded chicken and simmer to give all the ingredients time to enjoy each other.

Place raw zucchini spirals in the bowls and cover with the broth. The hot broth will cook the zucchini until it is just tender.

Garnish with green onion tops.

Recipe makes 4 nice servings.

NOTES:

I used a mixture of cremini and mixed mushrooms which came in the Misfits Market Box. You can use any you choose.

This recipe is completely KETO friendly if you don’t use the rice noodles.

This is my own recipe. Mostly because I had to use what I had in my pantry as far as spices went. It is definitely a keeper.

Want more Zucchini recipes? Visit the other Good Friends:

Nancy

Ulrike

Donna

Peggy

Kayte

Ellen

Two weeks from now (November 6) we are using Pumpkin in our recipes.

This week Good Friends Good Food is cooking with tomatoes. I have to let you know I don’t like raw tomatoes but I love them cooked – roasted, boiled, stewed, in stew, in green beans etc etc. But raw – no thanks.

When I ran across this soup from The Frog Commissary it just started calling out to me. After looking at the ingredients it looked delicious. And since it has/had turned cool when I found it I knew it would make a nice warm comforting meal.

I had plenty of canned tomatoes from this summer’s garden and an Eggplant from my Misfit Market.

Tomato, Sausage, and Eggplant Soup

1/3 cup plus 2 Tbsp. olive oil

4 1/2 cups cubed unpeeled eggplant (1/2″ cubes)

A splash or two of water

1 1/2 tsp. salt

1 1/2 cups chopped onions

1/2 cup chopped fennel (or celery if you can’t find)

2 Tbsp. minced garlic (I use less)

2 tsp. ground or crushed fennel seed

1/2 tsp. freshly ground black pepper (I use more)

4 bay leaves

1 tsp. dried basil

1 1/4 tsp. dried thyme

1 lb. sweet (or hot if you like) Italian sausage with casing removed

1 1/2 cups chicken stock1 28-oz. can tomato puree (I use crushed tomatoes in puree usually)

1 28-oz. can whole peeled tomatoes, chopped (save juice!)

Heat the 1/3 cup olive oil in a 4-5 qt. saucepan.  Add the eggplant, a splash or two of water to help get it softening, and 1/2 tsp. of the salt.  Saute over medium-high heat, stirring frequently, for 4-5 minutes or until just tender.  Transfer the eggplant to a bowl.  In the same pan, heat the remaining 2 Tbsp. olive oil.  Add the onions, fennel, garlic, fennel seed, pepper, bay leaves, the remaining 1 tsp. salt, basil and thyme.  Cook over medium-high heat, stirring frequently, for 5-6 minutes.
Add the sausage and saute 5-6 minutes, breaking up the meat into small pieces with a spoon.  Add the chicken stock, tomato puree, chopped tomatoes with their juice, and the eggplant.  Cover and simmer 10-15 minutes. 

If the soup seems too thick, add more chicken stock (Which I did. It was very thick).  Remove the bay leaves and serve.

And did I mention it is KETO friendly?

(Taken from The Frog Commissary Cookbook) You can also find the recipe HERE.

What else can you do with tomatoes? Check out posts from

Kayte

Peggy

Nancy

Ulrike

Donna

Today is Green Bean day for GFGF. Today we are making a favorite or new recipe with green beans. Did you know you can do more than make a green bean casserole with green beans? There are tons of recipes out there.

Today I chose to make a German Green Bean Salad. It was a fave for a German friend of mine who was happy to share the recipe. We had it at Supper Club one night and everyone loved it.

Mix together:

1 can of French style green beans, 1 crumbled boiled egg, and enough (I used about 1/3 bottle) Italian Salad Dressing to cover the beans. Yes, yes, I know it is a GERMAN salad but these are the American equivalents she uses now in the US.

It is quick, delicious, and easy.

Want more? Visit Kayte, Peggy, Ulrike, Donna, and Nancy

Tune in on October 9th for TOMATOES.

Good Friends, Good Food – together but separate. How can that be?
Peggy, Kayte, and I baked with Tuesdays with Dorie for several years. And in some other groups as well. Some well established, some we created ourselves. Then several years ago we all just quit blogging. We tried with some groups but it just wasn’t the same.


Now it’s time to dust off the blogs and try something new. Healthy cooking, and eating, in our kitchens and sharing our recipes.


Twice a month we choose an ingredient and make something special or try something new with it. Or maybe try a recipe together.


This week we are using squash. In two weeks (9/25) our ingredient is green beans. It won’t always be veggies but this is how it worked out this time.


Peggy and Kayte used delicata. I wasn’t able to find one so I went with acorn squash.


And if you have read my blog before you know I like to try new and different things. Nothing has changed. Instead of roasting the squash or aaking it or stuffing it I decided to make Squash Pancakes for breakfast.



1/2 medium acorn squash cooked, peeled, and pureed.
1 egg
3 Tbl canned full fat coconut milk
1 Tbl pure maple syrup (I did not use)
1 tsp pure vanilla extract
3 Tbl coconut flour
3 Tbl almond flour
1/4 tsp baking soda
1/4 tsp sea salt
Coconut oil or ghee for cooking

I baked the squash in the air fryer the night before. After peeling it I pureed the squash and added it to my KETO pancake batter.
Mix squash puree, egg, syrup (if using) coconut milk, vanilla and whisk until smooth.
In a separate bowl mix flours, soda and salt.
Stir the flour mix into the squash mixture and combine well.
Preheat the skillet to hot and pour in the ghee or oil. Add the batter to form pancakes that are 2″ – 3″ in diameter. Flatten to about 1/2 inch thickness. When bubbles form on top flip over.
Adjust heat if browning too quickly or not browning.
When done add more oil/ghee for cook the next batch. (This recipe was adapted from Paleo Running.)
These were not that good. In fact they were rather bland. I think mixing in some cinnamon would have helped a lot.

Here are Kayte’s and Peggy ‘s post.

Add we already know we have three more past TWD members joining in the long distance cooking!

Stay tuned for Green Beans September 25th.

This month’s Everyday Dorie recipe is the Mushroom-Bacon Galette. And it was a great choice.

IMG_7290

I only made a small one, about 1/2 size.  It didn’t last long and it was fantastic.  I didn’t know I could make something like that.  And I will make it again.

How can you pass up bacon, mixed mushrooms, with white wine, heavy cream and walnuts covered with Parmesan.

The recipe is on page 51 of Dorie Greenspan’s Everyday Dorie.

See more at Cook The Books Friday.

BTW I have made all but two of the recipes with the group but this is the first one I’ve blogged since the Gougeres.  I have to remedy that.

I’ve been cooking/baking with Dorie for  about 9 years now.

I managed to make it all the way through Baking from My House to Yours (2006) with the Tuesdays with Dorie Group.  I started late with this one but did make ALL the treats within.

Then they did Around my French Table. (2010) Life got in the way and I only made a few of those recipes. (51)  I am planning to get back to that one.

Baking Chez Moi came out in 2014 but I just wasn’t baking a whole lot for a couple of years.  (17)  My waistline was getting a little out of control.

Dorie’s Cookies (2016) came next and, again, I only made a few of her cookies.  (8)

NOW Dorie has a new book – Everyday Dorie – and I have a chance to again cook with Dorie and a lot of the past members of Tuesday with Dorie.  It’s exciting to have another of Dorie’s cookbooks in my collection.

For those of you who were cooking from Around my French Table you will remember that the very first recipe we did was Gourgères (9/29/10).  (and Dorie left a comment on mine.  I was thrilled!)

So Chapter 2 on the gourgères.

IMG_0782

These are supposed to be somewhat hollow in the center – like an empty cream puff made from a pâte à choux but I overcooked mine a tad and they came out more like a small hard biscuit hockey puck.  The cheese and walnuts added some great taste, however.  I know I can make these because I have before.  I think I had other things on my mind.

This is the first of many recipes from Everyday Dorie.  I’ve read through the book and cannot wait to cook/bake some more of them.

Check out more GOUGÈRES here.

Next recipe:  Maple syrup and mustard Brussels sprouts page 212.

Yes, I’m a wee bit lot late with this post.  It was supposed to be here last Thursday but I just didn’t get to it.  Patience, Grasshopper!

Last week’ recipe from the Whole 30 Fast and Easy cookbook was Ancho-Clementine Salmon with  Herbed Sweet Potato Fries and, like all the other recipes I have tried in the book, it was quite tasty.IMG_5150

The salmon was rubbed with a mix of orange zest, oregano, garlic powder and salt.  The recipe also called for ground ancho chile powder but I don’t use/like that so I used some cajun seasoning and cut back on the salt.

The fries were tossed with EVOO, oregano, garlic powder, rosemary salt, pepper and thyme.

All of it made for a delicious lunch that was ready in no time.

The recipe is on page 126.

Kayte is getting ready for school these days so she’ll get to this eventually.

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

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