Wednesday, July 1, 2015

Spinach, Herb, and Goat Cheese Frittata - Ellie

I adore Peggy for selecting this Spinach, Herb, and Goat Cheese Frittata  found on page 228 of Weeknight Wonders.  For me, this was a week day lunch and it could have been a treat for breakfast as well.  Since, I was making this just for one person and that person is me, I didn't completely follow the recipe and I used only two eggs and no egg whites. I  ran out of fresh spinach and subbed in frozen spinach.  I had just cut a red onion for something else so I used that in place of leeks or yellow onions.

I think the secret ingredient was the goat cheese because its tangy taste lit up the whole frittata.  It was delicious and I would make this again and would be happy to try sliced bell peppers instead of spinach or maybe I would use both.  

I love this recipe and recommend it to you egg lovers.Check out the other cooks and see how their frittatas turned out at Eating with Ellie.

Pan Roasted Sausage and Vegetables

Eat and enjoy

I may not be a meat eater, but don't tempt me with sausage. Granted, this is turkey sausage but, in my innocence, I can't tell the difference between the beef sausage and the turkey sausage. I think, it is due to the nature of the sausage, the spices and the manner, it is cooked.

I should admit, I enjoy meat, when I do eat it. I, simply, do not have any desire to eat it. People talk about steak and I would prefer a burger. Beef stew and meat loaf don't tempt me at all. Again, I eat them when presented and it is not a chore to eat them.

It is most likely, I have trained myself to reject meat when I am selecting food for the week. It actually brings out negative feelings. I could give up beef tomorrow but I would not say the same about poultry.

This is an easy dish to make and it is rich in flavor. For us, it is a good change of pace.

Pan Roasted Sausage and Vegetables

8 red new potatoes, cut in wedges
Olive oil spray
1/4 teaspoon cayenne pepper
2 tablespoons fresh snipped rosemary (dried 1/2 teaspoon)
2 turkey sausages
1 tablespoon olive oil
1 orange bell pepper, sliced
1 red bell peppers, sliced
1 ½ medium onions, peeled, sliced
1 tablespoon chopped parsley


Preheat skillet over medium high heat.

In a bowl toss the potatoes with a drizzle of olive oil to thinly coat wedges.

Sprinkle with cayenne, rosemary, and paprika. Toss to combine.

Add potatoes to pan, cover, and cook for about 15 minutes, turning occasionally, set aside.

Cut sausages into large chunks.

Heat a deep skillet over medium high heat. (Next time, I plan to cook in the oven.)

Add the tablespoon of oil and brown the sausages on all sides and drain oil.

Add your peppers and onions . Cover pan and cook 10 minutes more. Stir every few minutes.

Toss in the parsley with the sausage and vegetable.

Add your cooked potatoes.

Toss to combine all ingredients. Heat a minute or two. Serve.


Sunday, June 28, 2015

Shells with Feta, Broccoli and Pecans

I love Nigella Lawson's style in writing.  She is homey and makes one feel like a friend.  She uses some of the cutest words and her books are fun to read without cooking although the cooking makes it all worthwhile.

Curly Pasta with Feta, Spinach, and Pine Nuts (adapted from Nigella Lawson)

Shells with Feta, Broccoli and Pecans


1/4 cup pecans, rough chopped
2 tablespoons olive oil
1/2 onion, sliced
1/2 pound short pasta like shells (mine are brown rice shells - gluten free)
1/4 teaspoon ground allspice
1 pound frozen chopped broccoli
3 ounces feta cheese, crumbled
3 tablespoons grated Parmesan cheese


Heat water to boiling. Once it’s come to a boil add the pasta and cook until tender.

Toast the pecans in a dry pan over medium-low heat until they are golden brown. Set aside.

Heat the olive oil in large sauce pan and add the onion. Cook until the onion is tender.

Add the broccoli and continuously stir until the frozen broccoli heats up. Add the allspice.

Once the pasta is finished cooking, save a small amount of pasta water before draining and add to the broccoli mixture.

Add the feta to the spinach mixture and stir it around until the feta has melted. Then add the Parmesan cheese and continue to stir.

Add the drained pasta to the sauce and toss everything well to combine.

Serve warm and top with the toasted pecans.

Eat and enjoy. 

This is for Potluck Week at the I Heart Cooking Club.  There are many wonderful chefs to choose from and since I have not cooked anything from Nigella in a while, it was easy to choose her.

Linked to   Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend           

Friday, June 26, 2015



"We seem to be going through a period of nostalgia, and everyone seems to think yesterday was better than today. I don't think it was, and I would advise you not to wait ten years before admitting today was great. If you're hung up on nostalgia, pretend today is yesterday and just go out and have one heck of a time." 
--- Art Buchwald"

Have some chocolate.

All from Bing Images

Wednesday, June 24, 2015

eggs in a skillet with spicy tomato and bell pepper sauce Ellie Krieger

This week, I selected, eggs in a skillet with spicy tomato and bell pepper sauce which resulted in a healthy delicious recipe.  My son-in-law had come to NY to help with my husband and I fed this to him and he was clearly pleased with it,

You will find the recipe in Weeknight Wonders by Ellie Krieger.  Cooking with Ellie has turned out to be delicious and easy to make at least 90% if the time.  To top it off, she promotes healthy cooking.  Ellie is one of my favorites.

This had a strong tomato taste.  I cooked it longer than I should have my eggs were more like hard boiled but that is the way I like them.

To see what others have made, go on over to our Eating with Ellie page and check them out on Thursday.  If you would like to join us, make the weekly dish and add your link.  There is no requirement to make a certain amount of dishes.

Linked to:  Fat Tuesday            Waste Not Want Not Wednesday         Lou Lou Girls       Full Plate Thursday      This is How We Roll      Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend           

Monday, June 15, 2015

Kuddos to the Nurses

My husband is in the hospital with pneumonia.  Until, this is resolved, I am putting the blog aside. He is doing very well.  Temperature down and white count normal so we are looking to quick recovery.  I just time to dedicate myself to what is important.

The nurses run the show.  They are fantastic.

Thursday, June 11, 2015

Baked Tomato Slices

I had some beautiful tomatoes and knew if I didn't use them right away, they would not be so beautiful any more.  I needed a quick and easy dish to get them used up and still enjoy them.  I used to make something like this with Mozzarella and Parmesan but I was serving this with meat and could not have dairy products.

I threw this together and topped each one with less than a teaspoon of mayonnaise which looked like cheese, in the finished product.

Baked Tomato Slices

Ingredients :

4 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh gluten-free Panko crumbs
2 teaspoons parsley
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
a few teapoons of mayo


Preheat oven to 400 degrees F. 

Cover a cookie sheet with parchment paper.

Place tomato slices close together in prepared baking dish. 

Sprinkle with bread crumbs, parsley, salt, pepper, and oregano.

 Cover each slice with less than a teaspoon of mayonnaise

Bake for 20 minutes in the preheated oven.

Eat and enjoy.

Wednesday, June 10, 2015

Green Beans, Tomato and Watermelon Salad with Feta Cheese - WwDH

This week, our group, Eating With Ellie, made a salad with sugar snap peas, tomato, watermelon and feta cheese.  I had to sub in green beans which I think worked well.  I did omit the mint that was called for but other than that the oil, lemon and black pepper were included.

Kayte selected this recipe and I was intrigued.  I could not imagine watermelon with vegetables and feta cheese but I wanted to find out what it would be like.  It is great. The very best part is the combination of feta and watermelon, the cool sweetness against the tang of the cheese.

There is a reason, we venture into new territories, and it is because we would never know about those good food combinations that exist although the sound less than appealing.

Check out the other members of our group at Eating with Ellie (EwE).

Tuesday, June 9, 2015

Kasha Chili

Earlier in the week, I mentioned hubby made the selections for this week.  Granted, he only asked me to make something with kasha but I am still giving him credit for this one.  I would never have gravitated to kasha and I ended making up delicious muffins and this chili.

I get the impression, many of you don't usually make kasha.  Take a chance and try it out.  It is particularly good with noodles.  

Kasha Chili  Adapted from Wolff's


1 can diced tomatoes 
1 cup vegetable broth 
1 (14 1/2 oz.) can pinto beans 
1 tablespoon chili powder
 1 teaspoon paprika 
1 teaspoon minced garlic 
1 teaspoon cumin 
1/2 teaspoon ground oregano 
1/4 teaspoon pepper 
3/4 cup  Kasha (uncooked) 


 In large skillet: add tomatoes, broth and spices.

Bring to a light boil for 10 minutes. 

Add kasha and pinto beans, cover and reduce to a simmer. 

Simmer for 10 to 15 minutes or until kasha is tender. Serve hot

Eat and Enjoy.

Linked to:  Whimsy Wednesday             Waste Not Want Not Wednesday         Lou Lou Girls      Creative Munster                         What's Cooking Wednesday 

Monday, June 8, 2015

Mashed Potatoes with Spinach

One never needs an excuse to make mashed potatoes, the ultimate comfort food, in my opinion.  Adding spinach just makes it even more tempting.  Mashed potatoes goes with anything.

I remember as a child, when I didn't feel well, my mother made mashed potatoes and carrots.  For years, I say that I should make it and I don't.  I think, although I loved it, it brings back memories of being under the weather.

Mashed Potatoes and Spinach


4 potatoes, peeled
1⁄2 cup sour cream
3 tablespoons  butter
1/2 teaspoon salt
1⁄2 teaspoon black pepper
3 cups Baby Spinach 


Cut potatoes into quarters.

Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 - 20 minutes.

In a small saucepan place sour cream, butter and pepper and bring to a simmer.

Drain potatoes.

Mash potatoes.

Stir spinach into warm cream sauce,

Mash potatoes again with the cream sauce and spinach.

Eat and enjoy.

Linked to:     Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend          Whimsy Wednesday             Waste Not Want Not Wednesday         Lou Lou Girls      Creative Munster                         What's Cooking Wednesday