Tuesday, December 31, 2013

Spinach and Feta Pie - Donna Hay


This week, at WWDH, we are making this delicious "pie" with fresh spinach, onions, eggs, seasonings and of course a crust.   As you may have noticed, I adjust recipes to what I have at hand. 

 Actually, I went to the store to get phyllo dough and they were out and that leaves me without the necessary dough.It is rare when I don't have puffed pastry on hand so that became the new dough.  Instead of layering like with phyllo, I rolled it out and fit it to a baking pan.  The sides were really too high but that did not affect the taste.


I did add a little garlic to the recipe and cut out the salt.  I did use dill and black pepper.  I had no fresh spinach but I did have frozen so I squeezed out the water and used it instead.


To top off everything, I took the feta out of the refrigerator to find that it had expired at the beginning of September.  Now what?  That was easy.  I used the same amount of goat cheese which I microwaved to soften it before mixing it with the other ingredients.


This  is another easy Donna Hay recipe.  Mix your ingredients and plop them into the crust.  Bake and eat.


My word on this recipe is SCRUMPTIOUS.



******Please check out our other members and see what they have made this week.  Gaye, Margaret, Sarah and Kayte.*********


Thumbs Up is a great group that selects an ingredient each month and bloggers link up recipes using this ingredient.  This month, the ingredient is cheese and I love cheese so I have started with this Spinach and Feta Pie which is yummy.  This group is staffed by these great people  Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY, hosted by Alice of I Love.I Cook.I Bake.  Stop over and take a peek.


Sunday, December 29, 2013

My Meatless Mondays

I have Parent Teacher Conferences today and simply don't have time to justice to this post.  I am skipping my recipe and posting two fabulous soup recipes from last week's linkys.  Bear with me.

I think these will make up for my lacking.

Loaded Potato Soup by Organizer By Day. Can you imagine a cold winter night, snuggled up, in front of the fireplace with this bowl, in front of you?  Yummy delicious.




Vegetable Lentil Soup by The Scent of Oranges.  Look at all those goodies.  This seems to be a meal in one, one we could really enjoy.
DSC_1581

Please link up your recipes.

Friday, December 27, 2013

Comfort Food Potatoes




A typical food conversation.......... The conversation went like this. I am not kidding.

Me: You must be hungry, not having your luncht today.

Hubby: I am starving.

Me: I know. What would you like? Name it and I will make it.

H: I don't care. Anything will do. I am starving.

Me: No, I want you to tell me and I will make it.

H: Anything. I am starving.

Me: Tell me.

H: OK, pancakes. I am starving.

Me: Great. You got them.

He went on his way and I went to the kitchen to make pancakes but I did not want pancakes. Sweet was not for me, tonight, only savory. How could I not make the pancakes?

Continued conversation:

Me: Do you really want pancakes?

H: I don't care. I am starving.

Me: How do potatoes sounds?

H: Fine, I don't really like pancakes.

me: Huh? OK, potatoes it is.

I did make the potatoes, nice and creamy and loaded with cheddar cheese. I did this in the microwave to cut the time. After all, the poor man was starving or have you missed that point?

Creamy Cheddar Potatoes

Ingredients:

3 large Yukon Gold potatoes (peeled and diced)

1 1/2 cups shredded Cheddar cheese

1/4 cup low fat sour cream

1/2 cup low fat milk

salt to taste


Method:

In a medium sized mixing bowl, place potato pieces and water to cover. Cook on high for 6 minutes or until potatoes are completely cooked.

Drain potatoes and place back in bowl.

Add milk and sour cream to potatoes and mix well.

Top with cheddar and return to microwave. Microwave for 2 minutes.

Remove and mix well so that potatoes are coated with the cheese and cream.

This is pure comfort food. The man is not starving.

Creamy Lemon Pasta with Veggies

As long as it has veggies............pasta is not fattening...........or so I tell myself.



Creamy Lemon Pasta Plus Some

Ingredients:

1 pound thin spaghetti (gluten-free)

1 tablespoon olive oil

2 tablespoons lemon juice


1/4 teaspoon garlic powder

1 cup low-fat sour cream

plenty of Parmesan to taste

chopped parsley

1 zucchini, diced

grape or cherry tomatoes, sliced

1 medium onion, diced


Method:

Preheat oven to 375 degrees.

Cook pasta as directed on package.

Put olive oil in skillet. Add zucchini, onions and tomatoes.

Add lemon juice to pan and cook for a few minutes.

Add sour cream and mix it through.

Place drained and rinsed pasta in a baking dish.

Pour over it the vegetables and sour cream and mix.

Bake covered for 15 minutes.

Remove covering and bake for additional 7 to 10 minutes.

Remove from oven and top with Parmesan cheese.

I would call this comfort food.  Eat and enjoy.

Sunday, December 22, 2013

My Meatless Mondays - Cabbage and Noodle Kugel

Cooking InspiredUsually, after making a half dozen recipes from a cookbook, I am ready to move on. That is not the case with Estee Shaftra's, Cooking Inspired.    I keep finding recipes, I can't wait to make.     For this Shabbos,  I took her Cabbage and Noodle Kugel to our youngest's home.  I made them like Estee did in Minis because I wanted to keep some for us at home.     

I have made Cabbage and Noodles for years.  In fact, that was one of the dishes, my Mom made, when I was a child so it a comfort food, for me.  Turning it into a kugel is Estee's idea and a good one.  I will be glad to add this to serve for our Shabbos company.        








Cabbage and Noodle Kugel - adapted to be Gluten-Free from Estee Shafra

Ingredients:

4 tablespoons olive oil
1 bag shredded green cabbage
2 leeks and 1 Vidalia onion, chopped
1 teaspoon sugar -
1 12 oz. package gluten-free spaghetti (no noodles available)
1 tablespoon olive oil
4 eggs -
1 egg yolk
2/3 cup sugar
1/4 cup potato chip crumbs
2/3 cup oil
1 teaspoon salt
1/4 teaspoon black pepper

Method:

1. In a large, shallow pot, sauté the leek, onions and cabbage in 3 tablespoons oil, for about 45 minutes over a low flame. Sprinkle in the sugar half way through cooking, and mix so that it all caramelizes evenly.

2. Preheat oven to 450 degrees.

3. Heat a pot of boiling water. Cook the spaghetti for a minute or two less than package directions. Strain and rinse under cold water, and immediately toss with 1 teaspoon of oil to prevent noodles from sticking together.

4. In a large bowl, place the eggs, yolk, sugar,crumbs, oil, salt and  pepper. Mix, then add noodles and sautéed cabbage and leek.

5. Grease 2 9" pans or 12 cupcake tins. Pour in the noodle mixture. Bake for 15 minutes, then reduce temperature to 350 degrees, and bake 30 minutes more for muffins, or 45 minutes for 9” rounds.

These were a real treat.
Looking back:

Foccacia         I want, I want, I want!

 

Edible Dessert Cups - Winnie does it again.

A  good title for these lovely cookies.

  

Now, it is your turn, and we are waiting to see this week's delightful dishes.  Please link below.      

Thursday, December 19, 2013

Savory Tomato Crisp - Mark Bittman


Savory Tomato Crisp  -  I Heart Cooking Clubs     Potluck
I am a big Mark Bittman fan. He makes so much sense. He leaves a recipe open to interpretation so if you don't have one ingredient, he lets you know what else you can use and still get a top notch dish.

His book, Food Matters, is a gem. The recipes are interesting and calls for some unusual combinations that work. The variety is fantastic and in his usual manner, he clarifies for the reader.

There used to be a group that cooked from Mark Bittman. I wish it still existed. This is one chef that is fun and easy to cook from. Check out his videos online. I am using Mark as my Potluck choice for this month.

The idea of a tomato crisp is quite appealing but this one called for too much topping and while I would make it again, I would cut the topping in half.

Savory Tomato Crisp  ----   From The Food Matters Cookbook by Mark Bittman (p. 423) (adapted slightly to make gluten-free)

Ingredients:

3 tablespoons olive oil,                                                                                         
3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and black pepper to taste
1 cup bread crumbs, gluten-free (I used potato chip crumbs)
1 cup rolled oats - gluten-free
1/2 chopped  walnuts
1 tablespoon minced garlic
1/2 cup grated Parmesan 
1 tablespoon melted butter

Method:


1. Grease an 8- or 9-inch square or round baking dish or a deep pie plate with oil; heat the oven to 375 degrees.

2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently and let the mixture sit. In another bowl, combine the bread crumbs, pecans, garlic, cheese, 3 tablespoons oil, and butter, sprinkle with salt and pepper, and stir until thoroughly mixed.

3. Toss the tomato mixture again and transfer it to the prepared baking dish. Sprinkle with the bread crumb topping. Bake until the crisp is as dark as you like on top and bubbly underneath, 45 to 55 minutes. Let cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.

Cover of "Food Matters: A Guide to Consci...

Wednesday, December 18, 2013

Sausage Rolls - Donna Hay

I am late posting, this week, because I cooked my Donna Hay recipe tonight rather than on Tuesday.  I started off planning to be a purist and make the recipe for Sausage Rolls as Donna wrote it.  I ran into the problem that Hubby could not eat this week's dish because it was not gluten-free and I was not prepared to make my own puff pastry.

I came up with a different recipe for him and used his filling with my sausage for our rolls.  I am sure, I have confused you thoroughly, by now.

I had planned to cut the recipe and use only one sausage rather than 2 full pounds until I decided to use some leftover chicken and make hubby turkey-mashed potato pancakes.  Instead of strictly following Donna, I took the chicken filling and added some of the ingredients from the sausage recipe which resulted in a turkey-sausage filled roll.  Actually, it ended in three filled rolls that were delicious and which I plan to have for lunch, tomorrow.

Please do check out the other Donna Hay fans and see how their sausage rolls turned out. 


 Gaye, MargaretSarah and Kayte

Linked to See Ya in the Gumbo     Simple Supper Tuesday      Full Plate Thursday      Foodie Friday

Tuesday, December 17, 2013

Vegetable Fried Rice


When my grandchildren come over, there are certain dishes, which they like so of course, I make them.  They love potato kugel, rice dishes and "fried" chicken.  I made this following rice dish, last week, for them and although it is good, it was missing something.....an oomph of some kind.

Vegetable Fried Rice

Ingredients:

4 cups raw brown rice, cooked and refrigerated
3 tablespoons olive oil
1 1/2 cups chopped onion
1 2 cups  chopped carrots
1 cup sliced mushrooms

1/2 cup chopped celery
1/2 cup green beans
4 eggs, lightly mixed
8 tablespoons low sodium soy sauce

Method:

In skillet fry an egg in 1 tablespoon olive oil.  Break it into small pieces as you cook it.  Remove and put aside.

In a large skillet, saute vegetables in oil. 

Add eggs, rice and soy sauce to vegetables and mix together.  Heat for a few minutes until everything is hot enough to eat.

Eat and enjoy.  Sometimes, I make this with shredded chicken.

Linked to See Ya in the Gumbo

Monday, December 16, 2013

My Meatless Mondays- Spinach Spaghetti Pie




I have made a variety of spaghetti pies, over the years, and I like this one a lot because I can get my veggie into the one dish dinner.  I guess pasta is always going to be a popular meal in our home so I have to find ways to healthify it.

Spaghetti Pie Adapted from REC(ession)IPES
8 ounces gluten-free spaghetti
2 large eggs
½ cup parmesan cheese
1 tablespoon olive oil
1 teaspoon olive oil
1 14.5 oz can diced tomatoes with roasted onion
1 small onion , chopped
1 teaspoon oregano
3 cups baby spinach
12 ounce container part skim ricotta
½ cup shredded mozzarella
Black pepper to taste

Method:

Preheat oven to 350 degrees. Put water on to boil. Lightly grease a 10 inch pie plate with olive oil or cooking spray and set aside.

Dice onion. Cook in 1 tablespoon olive oil until onions are just translucent, approx. 5-8 minutes. Add diced tomatoes with their juice, along with oregano.

Place ricotta in bowl and combine with spinach by removing small clump of spinach from colander, squeezing vigorously to remove remaining moisture, and then adding to ricotta. Add a few grinds black pepper and stir to combine.

Cook spaghetti until just al dente, drain and toss in large bowl with one teaspoon olive oil. Whisk eggs with a fork in a small bowl with 1/3 cup shredded parmesan. Toss with spaghetti.

Add spaghetti to prepared pie plate. Shape into crust shape by using fingers to flatten center and press up the sides of the plate. Add spinach-ricotta mixture to middle of crust. Top with tomato sauce and bake, uncovered, 25 minutes.

Top with shredded mozzarella and remaining shredded parmesan. Bake an additional 5 minutes, until cheese is melted. Remove from oven, let cool 10 minutes, then slice into 8 wedges and serve.

Looking back:
Spinach Artichoke Pizza from Cook With Sara

Cranberry Orange Marmalade from The Home Front
Marmalade

 Cheesy German Spaetzle from For the Love of Food.
Cheesy spaetzle on the plate

Looking Forward:  Please link up your meatless recipes.  Linked to Foodie Friday


SRC - Blueberry Coffee Cake



This month, I needed a Hubby friendly cake for you know who and I found this one on my designated blogger for the Secret Recipe Club. Suzanne, a beloved blogger, who we all know through her hard work in the Club has the blog, I was to cook from. 

Suzanne was participating in a surprise online party for Shelby and she made this delicious cake below with raspberries.  I had blueberries so I changed the recipe slightly and made this with blueberries.  I also made it gluten-free so hubby could eat it.  He loved it.

Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield

Ingredients :

1 cup fresh blueberries
3 tablespoons brown sugar
1 cup gluten-free flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 egg
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract

Method:

Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside. 

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. 

Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. 
Spoon 2/3 of the batter into the prepared pan. 

Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. 

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. 

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature
.
Do check out what the other bloggers have made this month.

Thursday, December 12, 2013

Secret Ingredient Meatloaf


I kvelled about this meatloaf in my last post.  It is also from Kosher Scoop and specifically from Estee Kafra and her new book, Cooking Inspired.  Maybe it is just me but I don't think so.  I have never tasted a meatloaf like this.  Adding the sausage (pastrami originally) was a stroke of genius and the duck sauce put a whole new spin on the recipe.  No Estee, I don't think a meatloaf is a meatloaf is a meatloaf.  I think this is far superior to the tomato sauce versions.

I have made meatloaf in a variety of ways, with spinach, with hard boiled eggs, with barbecue sauce and with any other food that made sense.  None came near this.  I hope you will get a chance to make this and that you enjoy it as much as we did.

As you can see, I served it with plain broccoli and parsley oven fried potatoes.  This worked perfectly.

Secret Ingredient Meatloaf (adapted from Estee Shafer who calls this her New Meatloaf)

Ingredients: 

4 – 5 large onions sliced 

1 pound ground beef 

1 pound ground turkey

2 shallots

1/2 teaspoon dried dill

1/2 teaspoon freshly ground black pepper 

1 sweet sausage


1/2 cup cornflake crumbs (gluten-free)

2 eggs 

1 cup sweet and sour duck sauce 


Method:

Preheat oven to 350 degrees.

In a food processor fitted with the ‘s’ blade attachment, pulse the shallots, dill,  and sausage until fine.

Place meat in a bowl and add ground mixture. Add remaining ingredients and mix well.

Slice onions and place in bottom of baking dish – shape meat into a loaf and place on top of onions. 

Cover well and bake for 1 hour. 

Uncover, glaze with duck sauce and bake uncovered for 35 – 40 minutes more.

Slice and serve with onions. 

Eat and enjoy.

Wednesday, December 11, 2013

Creamy Carrot and Parsnip Soup


I have stopped buying cookbooks.  I certainly have enough and as much as I enjoy reading them, there is a limit to how many I can cook from.  Temptation always rears its head when I see a new cookbook but I proudly say, I have been behaving and have not purchased a new cookbook recently and I plan to keep it this way except for..........................................

A new cookbook recently came out and I wanted it.  Each time, I came across it online, I almost bought it but thankfully, I caught myself and stopped myself.  The book is called Cooking Inspired by Estee Kafra and I worked it out, in my mind, that it was not meant to be mine.

At my school, we get Chanukah presents from the parents.  Usually the class chips in and gives us money.  This year, besides those nice green bills, a few parents gave me individual gifts, one nicer than the next.  The best one turned out to be.......you guessed it......... Cooking Inspired.  That is an expensive gift and I would not have expected a parent to be that generous but I am thrilled, she was.  The child told me that the one item, his Mom collects, is cookbooks - a woman after my own heart.

Now, I am the proud owner of Cooking Inspired and I am a "happy camper."

First, I made a meatloaf because the recipe intrigued me.  In with the chopped beef was minced pastrami and the sauce rather than being tomato sauce was Duck Sauce.  I have never had such a meatloaf.  Actually, I tolerate meatloaf but hubby loves it.  Now, I love it too and this is definitely the go-to meatloaf for us.  I will share the recipe in another post.

Tonight, we had leftovers and I wanted to add a quick "something" to go with them.  I decided on soup and looked through my new gem and landed on soups.  Too many tempted me, Pumpkin Soup with Parsley Sunflower Pesto, Wholesome Chunky Vegetable Soup, Curried Cauliflower and Apricot Soup, Roasted Garlic and Potato Soup, and finally the soup, I made below.

I knew the sweetness of the parsnips and carrots would make this soup a winner and yes, we did love it.  It is thick and creamy and warming.  

You will find Estee on Kosher Scoop where you will also find some of her recipes.

Creamy Carrot and Parsnip Soup - adapted from Cooking Inspired by Estee Kafra

Ingredients:

1 tablespoon oil -
2 tsp chopped garlic - Hubby gets sick from garlic.
2 large leeks, finely sliced -
4 large carrots, diced (about 1 1/2–2 cups) -
2 large parsnips, diced (about 1 1/2 cups) -
5 cups vegetable stock -
1/4 teaspoon ground ginger -
kosher salt and black pepper, to taste -
1 14-oz can (400 g) coconut milk -
2 cloves garlic, halved -
generous sprig of fresh thyme -
toasted pumpkin seeds, for garnish -

Method:

1. In a large pot, heat the oil and sauté the chopped leeks until soft. Add the carrots and parsnips, and sauté until they begin softening, about 7–10 minutes. Add the stock, ginger, and pepper. Bring to a boil, then lower flame and let cook until a fork inserted into a carrot can easily break it apart. Puree with an immersion blender to combine.

2. Pour the coconut milk into the pureed soup and blend once again until smooth.

This is an easy soup to make.  The time it took was due to the chopping of the vegetables which in the future, I plan to do, in the morning and put aside until I return from school.


Sunday, December 8, 2013

My Meatless Mondays - Salmon Gefilte Fish Cakes - Jamie Geller


Often, we have salmon instead of gefilte fish for the fish course on Sabbath night. I look for those not made with matzah meal and this week, it turned out, I could only find salmon gefilte fish. It is a little more expensive but it is tastier. 

One of my sons was coming with his family and I know he likes when I make patties out of the frozen loaf so I planned to do so with the salmon gefilte fish. Jamie from Joy of Kosher has an interesting recipe on here site and I made a few changes to make it gluten-free and I baked it instead of frying and it was delicious. I think, we will be indulging in these loaves more often. This is cheaper than salmon fillets as well.

Gefilte Fish Cakes(Joy of Kosher)  Adapted

Serving : 8

Ingredients:

1 loaf frozen salmon gefilte fish, defrosted (22-ounce) 


½ cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

½ cup light mayonnaise

4 tablespoons drieddill

¼ teaspoon freshly ground black pepper

1 egg

1 cup corn flake crumbs

Method:

Preheat oven to 350 degrees.


In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, dill,  pepper, egg and cornflake cumbs and stir well to combine. 


Using slightly wet hands, scoop ¼ cup and form into patties. Place on cookie sheet covered with parchment paper. 

Bake at 350 degrees f0r 25 minutes.

These can be eaten, hot, warm or cold.  We like them straight out of the oven. Jamie serves these with a horseradish sauce.  Hop over to her fabulous site and get the recipe.  While there, check out some of the other recipes.   I bet you find some to make.



Looking back:

April almost sent me back to the kitchen when I saw this dish but I had just eaten and my better judgement won out.  Crunchy French Bread Egg Pie from the 21 st Century Housewife. 
Crunchy French Bread Egg Pie

Who could pass these by without taking one or two or maybe even three?  Mini Deep Dish Custard Tarts from  the Pink Recipe Box.
Mini Deep Dish Custard Tarts with Whole Wheat Pastry | www.pinkrecipebox.com

I grew up eating raisin bread and it has always remained a favorite.  Take a look and see why I love it so.  This is from Ma Niche.

\
I am looking forward what you are bringing to the table.  Thanks for sharing with us.


Crusted Salmon - Ina Fridays - Appetizers


I am a bit late posting this.  Last Friday was Ina Fridays starring appetizers from Ina Garten.  I chose this salmon recipe, topped with such good additions.  Ina calls it Panko crusted but to make it gluten-free, I had to substitute.  This is really good crunchy on top but soft in the body.  Nice flavors.


Crusted Salmon (adapted from Ina Garten)

Ingredients:

2/3 cup sweet potato chip crumbs (in place of panko)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons  olive oil
4 (6- to 8-ounce) salmon fillets
2 tablespoons Dijon mustard

Method:

Preheat the oven to 425 degrees.

In a small bowl, mix together the crumbs, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the  oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.


Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the topping is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot.


See what the other Ina bloggers have made, this month.

Our lovely leader is Alyce from More Time at the Table. Contact her, if you would like to join this group.
Ansh @ Spice Roots
Bhavna @ Just a Girl From AAmchi Mumbai..
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Peggy@ Pantry Revisited 
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen 



Thursday, December 5, 2013

Pasta Carbonara - Donna Hay



This week, our Donna Hay recipe for I Heart Cooking Clubs is Fast and Fabulous and we were asked to make dinners that take under thirty minutes.  Donna is known for her delicious meals that seem to appear in seconds.  this one certainly did not take that half hour.  While the spaghetti was cooking, I mixed the ingredients and after draining the pasta, it took minutes to thicken the sauce and we sat down to eat in about 15 minutes.  There was no chopping, slicing or dicing.  It was as simple as can be and equally delicious.

While I have the ingredients for a carbonara, I left out the meat which would make it a no-no for those of us who keep kosher.  I didn't think it was missing anything.

Pasta Carbonara  Donna Hay from Donna Hay – Fast, Fresh, Simple


Ingredients:

·8 ounces gluten-free spaghetti


· 2 egg yolks

· 1 cup cream 

· ⅓ cup finely grated parmesan cheese

· sea salt and cracked black pepper

 · extra finely grated parmesan, to serve


Method:

Cook the pasta in a large saucepan according to package directions.

Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.

Sprinkle with extra parmesan to serve.


Linked to Full Plate Thursdays.

Wednesday, December 4, 2013

Baked Mashed Potato Balls


It was Chanukah and we were eating all kinds of latkes and other foods, fried in oil, so I stamped my foot a dozen times and went on strike.  No more latkes. No more grease.  No more frying.  It was good while it lasted but enough is enough.  Over-indulgence is a great way to turn one's back on too much of a good thing.

This all started when I was going to make a concoction, a mashed potato latke, fried in oil but no, I got smart and turned the pancakes into balls and baked them until crispy and had a delicious potato dish that was a bit different.  Best of all, it was not fried and actually was grease free.

Mashed PotatoBalls 

Ingredients:

3  cups leftover mashed potatoes

1 egg

1/4 cup corn flake crumbs

1/4 cup chopped scallions

 salt and pepper to taste


Method:

Preheat oven to 400 degrees F.

Mix together all ingredients in a medium-large bowl.

Using a large cookie scoop, scoop out mashed potato and roll in hands to make a ball about an inch in size.

Cover a cookie sheet with parchment paper and place balls on sheet.

Bake in oven for about 20 minutes.  (If you want, you can spray the balls with the "dreaded" cooking oil for a crisper exterior.  You can also sprinkle paprika on the balls or sprinkle seeds over them.)

Eat and enjoy.

Tuesday, December 3, 2013

Sweet Potato Soup with Goat’s Cheese

Since I am cooking Donna Hay recipes twice a week, I am discovering more and more about her recipes.  She is a practical cook.  In most cases, I find the ingredients in my house already.  In this case, we eat both sweet potato and goat cheese weekly which means, I had it on hand.

The next trait of her cooking appears to be the ease of making the dishes.  She tends to simplify and most recipes are made quickly and with ease.

Third, her recipes work.  She adds flavors that make a difference to the overall dish and thus, we like them.

This week is no different.  A creamy soup with flavor and a snap to make. 

I made this a month go for I Heart Cooking Club, forgetting that I had chosen it for WWDH.  I admit, I like my choice, sweet potato soup with goat’s cheese

Visit the other members of WWDH, Gaye, Margaret, Sarah and Kayte and see how their soups turned out. 

Sunday, December 1, 2013

My Meatless Mondays

It is almost midnight and we just walked in after a Chanukah party and as a result of the time, I am skipping my meatless recipe.  I will just jump into some of the wonderful ones from last week. 

This is something one of my daughters makes quite often so I know just how good it is. Cranberry Apple Crisp from the On the Home Front shared this with us.

Cranberry Apple Crisp

This is  a dream come true plus some. Drunken Bananas with Spiced Ice Cream from Simple Living and Eating.


Cranberry Crunch Cake - another great way to use cranberries and love eating them.  This is from Flavors by Four.


Please link up for this coming week and thanks for all the inspiration you give us.


Wednesday, November 27, 2013

Apple Kugel - Gluten Free


Today was my baking day for at least part of Chanukah.  I made both cakes for the party and for our Shabbos (Sabbath) company and of course gluten-free for Hubby.  My son who is coming with his family for Shabbos asked for an apple kugel.  I have made many of these, over the years, and I now know that I like them when they have large chunks of apple inside and lots of it.  Any recipe, I draw on, I alter to fulfill these requirements.


Gluten-Free Apple Kugel

Ingredients:


 3 eggs
1/4 cup oil
1 teaspoon orange juice
1 cup gluten-free flour mixture
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 apples, chunked into about 1/2 inch pieces

Topping:
1/3 cup white sugar
2 teaspoons cinnamon
1/4 cup gluten free flour (I used brown rice flour.)

Method:


 Preheat oven to 350 degrees F.   Grease an 8×8 square baking pan with spray cooking oil.

Mix together eggs, oil, brown sugar, and orange juice.
 

In a separate bowl, combine baking powder, cinnamon salt, and gluten-free flour mix. Add to wet mixture and stir to combine.

Stir in apples until well coated in batter and spread evenly into baking dish.


Top with cinnamon sugar mixture.
 

Bake at 350 for 25 minutes until a toothpick or thin knife inserted, comes out dry.

Eat and enjoy.

I found a new and wonderful party smaller.  Using ingredients from the pantry the goal is to cook according to a theme.  The theme for November is 30 MINUTES OR LESS.

I had everything I needed in the house.  I always have apples and all the baking ingredients are a part of my baking shelf in the pantry.  For the first month, this turned out to be convenient since I just found this new party, ten minutes ago.

I confess, I came back to the blog and looked at recent posts to see if they fit and I think this one did.  Voila, my pantry pick.

Here is the page for the December information and the guidelines for the party.  Anything Goes is a good one for such a busy month.  We can see what we need to make and then take a peek in our pantry.  January is soup.  Sound like fun.  Join me on my new venture.