Thursday, July 30, 2015

Silly Me Pasta Fagoli - Ellie Krieger

Made today.......


Made in April.....



This is Catch Up week at EwE, Eating with Ellie.  I look forward to these days and this is only the second one we have which makes me  sillier than I thought I was.  What did I do?  I made this yummy dish for each of the  catch-up days.  You can tell, I was well aware when I missed this the first time around.

It is one o'clock in the morning and I am not going to make something, at the last minute.  Perhaps, if I had found out, earlier in the day.

Actually, I made this for my youngest granddaughter who has gotten fussy with her eating.  She loves pasta and this was a way to make it healthier.  She does love vegetables but they are not filling enough alone.  For breakfast, she filled herself with broccoli and broccoli and broccoli.  She was so happy eating.  I made eggs which she pushed away.  I even offered her some crackers while I figured out what to do and she pushed those away too.  I made this for her dinner but it ended that Mommy did not need my babysitting.

Didn't go to waste. I had a nice dinner and she is going to have another unique breakfast.

Note the differences in my two dishes.  I chopped the zucchini smaller for the first time and it looks like I had more tomatoes.   This time, I used wagon wheels instead of shells, neither was in the original recipe.  I had fresh parsley this time and I am not sure if that is what I see in the older photo,

Next catch-up day, I double check my recipe.

Please go visit the other Ellie ladies and see what they have made.

Tuesday, July 28, 2015

Roasted Almond and Honey Yogurt



This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert.

This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds.


Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay


They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth.

It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.  

Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - my suggestion is vanilla.

Dig spoon through the layers to the bottom and drag it through the layers to get a bit of each with each bite.

Eat and enjoy and drop in at Wednesday with Donna Hay site and see what the other ladies made.

  Whimsy Wednesday             Waste Not Want Not Wednesday             Creative Munster                         What's Cooking Wednesday 

Monday, July 27, 2015

Cucumber Salad with Chrystallized Ginger

The photo is without the dressing.
I bought crystallized ginger for a specific recipe.  I remember being pleased with the results and wondered why it took me so long to add this to my cupboard.  Unfortunately, I forgot about the ginger and have not used it enough.  When I made this salad which called for raisins, I decided that the crystallized ginger could only make it better.  Success.

In the past, I have found cucumber salad can get very boring and I have tried different dressings to make it more interesting.  The little bit of ginger made a difference and next time, I would like to add a little bit more.

Cucumber Salad with Crystallized Ginger

Ingredients:

4 Persian Cucumbers, thin sliced
1 small red onion, thin sliced
handful of yellow raisins
1/4 cup chopped crystallized ginger

Dressing:
1 tablespoon olive oil
1/2  cup apple cider vinegar
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon black pepper
1 teaspoon dried dill

Method:

Combine cucumbers, red onion, raisins and ginger.

Add dressing of the ingredients mixed together.

Chill before serving.



Eat and enjoy.

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Menu Plan Monday

This is the week's menu for me and for Menu Plan Monday is diversified.  Sunday was a 25 hour fast and after such a fast, I am not hungry.  I eat something but don't yearn for more.  We all fast differently.  I want water or juice.  Other want pasta or steak.  Our normal fast breaker is something like cheesy eggs. It is light but filling enough.  

I had my bowl of pasta with salmon after 9 and I am not at all hungry now, almost 1 AM.  I think, I should be.  Anyway, it is difficult to select a menu when nothing really tempts me.  Maybe the roasted veggies ---- just a little.

I have done the best I can.  Note, none of the food is heavy.  In a few days, I am pretty sure, I will  be looking for some additional fat.  In the meanwhile, I am going to enjoy this.

Sunday - a fast day.....ended the fast with pasta and salmon




Monday - Baked Potatoes with Yogurt




Tuesday - Zucchini and Potato Bake



Wednesday - Roasted Pistachio and Honey Yogurt - Hay

Thursday - Pasta Fagioli with Zucchini - Ellie

Friday - Chicken Stir Fry

    

Shabbos - Chulent

Sunday, July 26, 2015

Carrot Apple Muffins


When I first came across this recipe, I thought it would have chunks of apple inside of the muffin but the apple referred to the apple sauce.  For the future, I think, I would put in either pieces of apple or another fruit.  A small amount of nuts would work as well.

My granddaughter loves this muffin and she completely finishes it.  It is a joy to see her eat something I made for her.

Carrot Apple Muffins


Ingredients:




1 1/4 cups flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon  baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/2 cup unsweetened apple sauce
2 large eggs, lightly beaten
1/4 cup Rice Milk
1/4 cup canola  oil
1 teaspoon real vanilla extract

Method:

Preheat oven to 350°F. 


Grease and flour a 12-cup standard muffin tin or use muffin papers. Set aside. 

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. 

In a separate bowl, combine carrots, applesauce, eggs, Rice milk, oil and vanilla. 

Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.

Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

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Saturday, July 25, 2015

Greens with Fruits and Nuts


Salads are a delight in the summer with the high temperature and humidity.  It nice to change them around by adding ingredients, you might not expect to find.  I have been putting strawberries into salads for years but not blueberries.  I admit, I hesitated, not knowing if they would be accepted.  They turned out to be a wonderful addition to the salad.

Greens with Fruits and Nuts

Ingredients:

8 ounces mixed greens of choice
1/2 cup strawberries
3/4 cup blueberries
2 tablespoons chopped pecans
1/2 cup slivered almonds

Dressing -
1 1/2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon honey
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Method:

In a bowl, place all makings of salad except dressing.

In a separate container, mix the salad dressing ingredients.  I usually put the salad dressing ingredients into my mini food processor and mix them together so the dressing is smooth.

Pour dressing over salad makings to coat the fruits, nuts and vegetables.

Serve - eat and enjoy.

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Friday, July 24, 2015

Pastrami and Greens

Pastrami cures the ills of the  world.  Give it to the enemy and he will convert to your side.  Recently, I have made a few dishes with pastrami and they became instantaneous successes.  I have a feeling, no matter what was with the pastrami, had no significance other than to showcase the meat.

This is the kind of recipe, you can add other items to.  Celery would give it a crunch.  Pasta would turn it into a meal.  The pastrami will  be the star, no matter what one adds.

Pastrami and Greens

Ingredients:


1/2 pound sliced pastrami (sliced pieces into about 1/2 inch pieces)
1 bag romaine lettuce
2 carrots (shredded)
1 small red onion, sliced thin

Dressing:

1/4 cup mayonnaise

1/2 teaspoon dried tarragon

1/4 cup hot sauce
1/8 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder



Method:

In a large bowl. place romaine, carrots, celery and green onions.
In a small vessel, combine all of the dressing ingredients.
Pour dressing over greens and pastrami to coat.
Serve.
Eat and enjoy.

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Thursday, July 23, 2015

Broccoli Pastrami Side


This is another dish that lights up with pastrami, a simple broccoli and onion dish with the meat to brighten it.  I  suggest adding some rice or pasta to this and serving it as a main dish.

Broccoli Pastrami Side  adapted from Kosher Scoop


Ingredients:


2 tablespoons olive oil
onion - 1 large, thinly sliced
8 ounces pastrami, cut into small pieces (1/2 inch)
1/2 teaspoon garlic
frozen broccoli - 1 16-oz bag

Method:

Heat oil in a large skillet. 


Add onions and sauté till golden -  about 15 minutes. 


Remove from skillet and drain on paper towels. 


Add pastrami  to the frying pan and sauté for 3–5 minutes.


Add broccoli and sauté another 5–7 minutes. 


Sprinkle with onions.


Eat and enjoy


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Wednesday, July 22, 2015

Pasta E Bisi - Thirty Minute Pasta


Another week of cooking from,Thirty Minute Pasta, by Giuliano Hazan means another way of cooking pasta.  Noodle soup is hardly new to us but sharing the limelight with the peas is new to me.  Also, I was thinking of pasta in a more traditional way (meatballs and spaghetti, lasagna, mac and cheese) and I am happy to  be making soups and salads as well as casseroles.

It turned out to be a comforting dish which is based on Rice and Peas and adapted into this delicious Noodles and Pea Soup.  Hazan made this into a real shortcut soup by using a bouillion cube added to water to make the soup.  If you have a good vegetable broth or frozen chicken soup or beef broth, I recommend using it to make an even better tasting soup.  

I was not disappointed with the bouillion and I guess I chose one that had good flavor but that was simply luck.

Hazan suggested cutting the noodles into smaller pieces but I saw no real purpose in doing that.  I prefer the full noodle.  The other ingredients were parsley, black pepper, butter to cook the onions in and that is it.  As you can imagine, this went quickly and tasted just fine.


To see what the other ladies made  check out KayteMargaretPeggyGlennis



Linked to:  Showcase Your Talent Thursday          Full Plate Thursday      This is How We Roll         Foodie Friday        Foodie Friends Friday               Foodie Friday at Rattlebridge    

Pacific Rim Salmon Burgers - Ellie Krieger



Sarah has chosen Pacific Rim Salmon Burgers found on page 91 in Weeknight Wonders.  The more, I cook from this book, the happier I become.  The recipes work and they are healthy.  I have not had difficulty finding the ingredients and most recipes are NOT time consuming or difficult.

This brings back memories of our original group, CEiMB, when week after week, I made dinner that both hubby and I loved.  It was three cheers for Wednesday nights which was Ellie's night. I was as excited then as I am now, to see what we were making, each week.

If you have not cooked anything from Ellie Krieger and would like to get to know her style better, feel free to join us weekly.  There are no minimum requirements.  You will find us on our page and see what we are doing.

These salmon burgers are nothing like any burger, I have had, in the past.  The salmon adds lots of flavor while soy sauce, garlic, scallions, red bell pepper, sesame oil and freshly ground black pepper being it to new heights.  I enjoyed mine.  I did not serve it on a roll and left it in the oven too long, which I blame on my youngest granddaughter and her charming ways.  By the way, she likes this burger very much.  She calls salmon - sammy and that gets her to the table quickly.



Linked to  Showcase Your Talent Thursday          Full Plate Thursday      This is How We Roll         Foodie Friday        Foodie Friends Friday               Foodie Friday at Rattlebridge