Friday, August 30, 2013

Morning Glory Breakfast Cake - THB





In our group, The Home Bakers (THB) we are presently baking a Morning Glory Breakfast cake which is chock full of goodies.   Lena from Frozen Wings chose this bake and it is a good pick.  We are a coffee cake family and I love the different toppings or fillings, we use in these cakes.  Go over to Lena for the recipe.

I subbed in a gluten-free brown rice mixture for the whole wheat and the all purpose flour.  I was out of blueberries and used dried blueberries instead.  I used coconut yogurt which is dairy free in place of the low fat plain yogurt.  Instead of wheat bran, I used one of the crumbs, I make for my husband.  This one was from Chex cereal.

The cake also had carrots and an apple so you can get a picture of the goodness of this cake.  It used molasses which I included but I don't really like it.

Please visit Joyce who bakes likes a dream.  She started THB and can be found at  Kitchen Flavours . 
We link up at the THB site which you will find here.  You will find all those who have baked the present cake.

The book, we are using is simple, sweet and savory Coffee Cakes by Lou Seibert Pappas.  Almost every recipe has turned out to our liking and I look forward to baking the remaining recipes.


Thursday, August 29, 2013

Comfort Meal


I am not sure what to name this dish.  I was looking for Swedish dishes and under Swedish recipes found a Rumbledethump.  I found out, right before, I was too cook it that it is not Swedish.  Sigh.

I was going to make it anyway; it looked like an interesting combination of vegetables.  A major player is the cabbage and I thought I had a bag of shredded cabbage but when I opened it, it was bad.  Now, I am happy this occurred.  I substituted spinach and it pulled everything together better than I am guessing, cabbage would have.

My husband was particularly thrilled, I used tomatoes, since they are multiplying, in our garden.  I have made a number of different sauces from them and thrown the tomatoes into pots of meat and skillets of vegetables.

 I stuck with the directions, as much as possible, but cabbage needed different cooking than the spinach which wilts within a minute or two.

Ingredients:

4 potatoes, peeled and cut into chunks
5 cups spinach, chopped into big pieces
1 large yellow onion, shredded then sliced into smaller pieces
4 tablespoons butter (divided in half)
1 tablespoon milk
5 ounces cheddar cheese, shredded
2 medium tomatoes, sliced
salt and pepper to taste

Method:

Boil potato pieces in a pot of water.  Cook for about 15 minutes or until they are fork done. (is that a real expression?)

Preheat oven to 400 degrees. Grease an oval baking dish..

Heat 2 tablespoons butter in a large skillet and cook until it melts.

Add chopped onions. Cook onions for 5 minutes over medium heat. 

Add the chopped spinach and mix together with the onions. Season with salt and pepper.

Cook for only a few minutes until the spinach wilts.

Mash the potatoes with a ricer or masher.

In a large bowl, combine spinach, onion and mashed potatoes.

Add 2 tablespoons of butter and the milk and mix together.

Place the mixture in the greased oval pan.

Place slices of tomato over the mixture.  Spread them out.

Top with shredded cheddar cheese.

Bake in a 400 degree oven for 15 minutes or until the cheese is completely melted and slightly browned.

Let stand for 5 - 10 minutes to cool down.  I think, it is the tomatoes that maintains the heat.

Eat and enjoy.

Wednesday, August 28, 2013

Apple Noodles


This is such a simple recipe and it is a delight to eat.  I love apples and I have made apple noodle* kugels which are better than this dish but takes a little more work.  I make the kugels for the holidays and Shabbat.  This is more for everyday.  I was experimenting with apple recipes, at the time, had apples in everything from slaws to bread pudding.  It was fun since I knew, ahead of time, I would like each and every dish.

Apple Noodles (adapted from Apple Recipes)

This can be served as a dessert as well as a side dish.

Ingredients:

1 pound (gluten-free) noodles

¼ cup butter

6 apples, peeled, sliced

¾ cup sugar

½ teaspoon cinnamon
Method:

Bring a large pot of water to a boil over high heat; add noodles and cook until al dente, 9 to 11 minutes.
Drain and set aside.

Melt butter in a large skillet over medium heat. Add apples and cook until crisp-tender, about 5 minutes. Add sugar and cinnamon; stir to coat.


Add reserved noodles to pan; stir to coat. Cook, stirring occasionally, until noodles are golden-brown and apples are soft. Serve immediately.

* Gluten-free noodles are hard to find locally so I subbed in spaghetti which is not a good choice.  Please stick to noodles.

Linked to Full Plate Thursday

Tuesday, August 27, 2013

Roasted Sweet Potato Pasta - Donna Hay WWDH


This week was my pick and I chose Roasted Sweet Potato Pasta.  I am sure, I didn't read the recipe carefully, since when I was going shopping to pick up any items, needed, I was surprised at the combination.  Sweet potatoes, tomatoes, pasta, spinach, Parmesan, Lemon juice and Feta do not resonate with me.  That is, until I made this dish which was really very good.  While the feta was delicious, I kept envisioning goat cheese in its place.

The juice from the tomato combined with the Parmesan cheese and some black pepper made for a lovely sauce.  Donna doesn't seem to use a lot of spices and yet her dishes have good flavor.

The recipe can be found on Donna's site.  As usual, it is an easy recipe to make.  Rarely, do we find exotic ingredients and this held true with this dish.  This was made in the oven, nothing to fry.  The pasta had to be boiled so that did call into play another pot.  All in all, it went smoothly and was a nice meal with baked onion salmon.


I can't wait to see how the other members of our group liked this dish and what they did with it.  You can go on over and see for yourself.  If you would like to cook with us, please do join in.  Just let one of us know so we can add you to the names below.

Gaye, Margaret, Sarah and Kayte


Monday, August 26, 2013

Cheese Puff Blintz


For years, I have made real blintzes and a blintz souffle which consists of store-bought blintzes covered with a batter that tastes like a blintz. Both are good. When, I spotted this one, I was curious to find out if it tasted like either.

This is an easy recipe. You do have to time each segment and for me, that is a problem. I love to put something in the oven and go back for a finished product. This is a three-layered blintz with two separate baking times. It is not really much especially, if you make the filling while the first ten minute baking, is going on. Probably, because I was baking something else, at the same time, I got annoyed with the interruption.

I enjoy puttering around the kitchen and although I think I should not enjoy the chopping and frying and shredding and dicing, I do. It is a challenge to organize myself and my kitchen to make for effortless (almost) cooking.

Cheese Puff Blintz adapted from Food.com This is half a recipe. I was only cooking for two and there was enough for 4. I want to try this putting fruit in the middle layer with the cheese.

Ingredients:
Batter

2 large eggs
 
3/4 cup milk
1 tablespoons vanilla yogurt
1/8 cup oil
3/4 teaspoon pure vanilla extract
½ + 1/6 cups flour Gluten free)
1 tablespoon sweetner (honey or sugar)
2 teaspoons baking powder

Filling
8 ounces farmer cheese
8 ounces ricotta cheese
1  egg
1 tablespoons sugar
2 tablespoons fresh lemon juice
Method:

Preheat oven to 350°F.

With a blender or mixer, combine the batter ingredients until very smooth.

Pour 1 1/2 cups of the batter into a greased 9 x 13 baking pan.

Bake for about 10 minutes or until set.

Meanwhile, combine the filling ingredients and mix well.

When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.

Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.

Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.

Remove the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.

Serve immediately, plain or with toppings. (ICinnamon and sugar would  be yummy. Of course, there is also maple syrup, honey, fruit or nuts.  I would add another tablespoon of sugar or honey to the cheese mixture. It was not enough sweet, for my taste.

Friday, August 23, 2013

Broccoli Quiche with Hash Brown Crust



I don't like making pie crusts for two reasons. I am not good at it and I get frustrated. I think twice before using so much fat in a dish. I do like pies, though and keep discovering ways to make them, with alternative crusts. This is one of the best because the crispy potato crust brings added flavor to the quiche.

I started the process, shredding the potatoes but as time went by, my hand began to tell me, I was foolish and I took out the mini processor and finished up, in the machine. How quickly that goes. For the next step I threw the onions and cheese in also, and everything speedily blended and I had the makings of my filling.

I chose broccoli but there are many other good choices for a filling. A spinach quiche is good.....mushroom and onion . Sour cream in the filling makes it creamier as does a bit of cream cheese. Gouda is a good sub for the cheese. This is a recipe to be creative with.

Broccoli Quiche with Hash Brown Crust

Ingredients

3 cups shredded hash brown potatoes (I used three potatoes to get the necessary amount)
2 tablespoons olive oil
1 cup broccoli, chopped
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1/4 cup smoked cheese
2 eggs
1/2 cup milk
salt and pepper to taste


Method:

Preheat oven to 425 degrees F (220 degrees C).

Press hash browns onto the bottom and sides of a pie plate or shallow baking pan. Drizzle with olive oil. Bake for 20 minutes, or until beginning to brown. (The rim browned first.)

In a small bowl, combine broccoli, onion and shredded cheese and put aside

In another bowl,combine eggs, milk, salt, pepper . Add broccoli and cheese and mix together.

Spread broccoli mixture on the crust and return to oven, lowering it to 350 degrees F.

Bake in preheated oven for 25 minutes, or until filling is golden brown.

Eat and enjoy.


Wednesday, August 21, 2013

Pasta Primavera and Cheese


This was my first Emeril dish which I made when I received the book below. After this, I wanted to make more food from Emeril. All these vegetables make certain, a successful dish.


Pasta Primavera and Cheese

adapted---- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,
 

Ingredients
1/2 pound gluten-free small pasta
1 tablespoon butter
1 cup chopped red onions
1/2 cup chopped red bell pepper
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
1 cup frozen mixed peas and carrots
1 cup diced fresh tomatoes, with juice
1/2 cup shredded Mexican cheese mixture
1/4 cup thinly sliced fresh basil

Method:

Cook pasta according to directions on box.

While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the salt, black pepper and cook for 1 minute longer.

Add the zucchini and continue to cook, stirring as needed, for 2 minutes. 


Add the frozen peas and carrots and cook for 2 minutes. 

Add the tomatoes and continue to cook, stirring, for 2 minutes.

Pour vegetable sauce over pasta ans mix.

Place in bowls and microwave for 90 seconds so cheese melts. Mix melted cheese throughout pasta and vegetables. Top with basil.

Tuesday, August 20, 2013

Honey Cakes - WWDH


I hate to admit it but last week, I completely forgot about my Donna Hay commitment and didn't remember until days after.  Usually, I am looking forward to making our designated dish but I guess, I was so busy prepping for school that it fell off the radar.  My apologies to my Donna Hay cooking mates.

I am back, this week, with the cutest little Honey Cakes.  I subbed oil for the butter and cut back on the amount by a tablespoon.  I used gluten-free flour instead of  what was called "normal" flour.  I also must have left them in a minute or two too long determined by the color around the edges.

I thought the honey taste was too strong.  We were supposed to top these with double cream (what is that?) and more honey.  I could not imagine adding more honey or even confectioner's sugar so I served them plain.  Hubby was pleased and did not complain about the sweetness.  Do you think he has been hiding his sweet tooth from me, all these years?

We don't usually bake so this was a real treat thanks to Margaret who chose this recipe.

Stop off at  Gaye, Margaret, Sarah and Kayte  and see what they have done with these little gems.


Monday, August 19, 2013

Apple Bread Pudding - Kosher Connection



I rarely made bread dishes because we make all of our bread.  Finally, I broke down and bought 4 loaves of Katz's gluten-free bread for dishes like stuffing or bread pudding.  Since then, we have enjoyed French toast, stuffing and grilled cheese sandwiches, among other delicious dishes, we had been skipping.

I need the option of throwing together a meal in a short time.  That does not include baking bread.  Yes, I could make extra bread and freeze it but the reality is that I don't.  Now that doors have opened for us, it was easy for me to select this apple bread pudding for out them of apples for the Kosher Connection.

I served it as a side dish which was fine but what a special dessert it would make.  It would be good with a little maple syrup but it did not need it for sweetness.  I am a big fan of maple syrup on pancakes, waffles and French toast so why not this?

We did beat the apple season but this is good practice for the sweet dishes that we make for the upcoming Jewish holidays.  Actually, I made a number of apple dishes.  Apple makes everything better.

Just thinking:  Mango would be good in this pudding in place of the apples.  I would also use yellow raisins in place of the dark ones.  Dried apricot could be substituted as well.

Apple Bread Pudding (adapted from allrecipes.com)

Pudding:

4 cups soft gluten-free bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups Rice milk
1/8 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

Method:

Preheat oven to 350 degrees F. Grease a 7x11 inch baking dish.

In a large bowl, combine bread, raisins, and apples.

In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. 
Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

This did come with a sauce but hubby does not like any icings, sauces or frosting so I just don't bother.  You could though.  Just check the site and follow their lead.  Linked to See Ya in the Gumbo

Sunday, August 18, 2013

Menu Plan Monday

I found a magazine from 2011 called  Bits and Bites.   I hardly remember seeing it before and certainly did not remember what was in it.  It turns out, it has a few really good recipes and I decided to make some form of these.

Sunday - Lasagna with Homemade Tomato Sauce

Monday - Salmon Veggie Croquettes
 from Yahoo images
Tuesday - Eggplant Vegetable Ensemble

Wednesday - Italian Pasta

Thursday - Veggie Beef Burger - from local newspaper

Friday - Sesame Chicken


Saturday (Sabbath) Chulent

I found this magazine while changing the magazines to school folders and moving the magazines to one of the bedrooms.  August is a month of changes, planning, sorting, typing, searching the Internet, reading, shopping, making displays........you get the idea.  It also means that my priority is my school materials rather than the summer mags.

What do you like better cookbooks or cooking magazines?

MPM-Summer  Stop over at I'm an Organizing Junkie to see lots of menu plans.

Layered Rice with Meatballs in Homemade Tomato Sauce


Step 1


Step 2

Step 3

  











  










 Step 4

Nigella is the chef, we are cooking from, this month at Photobucket and I realized, I have only made a few dishes from one of my favorite chefs.  I, particularly love her cookbooks which are personalized and filled with hints and tips for better cooking.  

If you are interested in joining in the fun and to cook like a star go on over and learn all about it.  If you have cooked something from Nigella and would like to link it up, go here.

I have also linked this to  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg which you will find at my buddy Joyce's Kitchen Flavours.  You can link up at recipe from a cookbook or magazine so go join in the fun.

This recipe, found here, was made with pasta but I was looking for meatballs to go with rice which is what I did.  I made several necessary changes to the recipe so check it out, if you would like to make it.

Ingredients:


For the meatballs:

1 pound of chopped beef. I would have preferred half turkey - half beef but had no turkey.
1 egg
1 clove garlic, minced
1 teaspoon oregano
3 tablespoons tortilla chip crumbs
black pepper to taste

For the tomato sauce:
5 tomatoes (filled with flavor - these are from my garden) 
1 onion
1 clove garlic, minced
1 teaspoon fresh oregano
1 tablespoon olive oil
1 teaspoon sugar
black pepper to taste
1/4 cup Rice Dream
For the rice:
1 1/2 cups brown rice, cooked according to package directions
1 teaspoon fresh chives, chopped - Add to rice.
1/4 cup red pepper chopped - Add to rice.Method:
To make the meatballs, just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. You can use an implement but these were the directions from the original recipe and I smiled and decided to leave it, as is.

Place the meatballs on a cookie sheets that you have lined with parchment paper.

Place in 350 degree oven and bake for 22 minutes.

To make the tomato sauce, place tomatoes in a large skillet and break them up. Cook for approximately ten minutes or until broken down. You should remove the skins first but I didn't and blending everything took out most of the lumps and bumps.Add the onion and garlic to the tomato and cook for another 5 minutes. Cook a little and put the Tomato, onion, garlic , sugar and oregano into the process and blitz to a pulp. (I love how Nigella writes.)

Stir in the Rice Dream, and then drop the cooked meatballs into the sauce and heat together.
Now, it is time to layer. Use a baking dish, preferably a rectangle but it is not important. Spray the bottom of the pan with cooking oil and cover with the rice. Top with half of the sauce. Then comes the meatballs covered by the other half of sauce.

Eat and enjoy.

Linked to See Ya in the Gumbo - go on over and visit Michelle      Simple Supper Tuesday      Real Food Forager    Simply Sugar and Gluten Free     The Gathering Spot    Traditional Tuesdays @ Cooking Traditional Foods     Hearth and Soul    My Sweet and Savory

Wednesday, August 14, 2013

Blueberry Buckle Coffee Cake


It is rare to run out of gluten-free treats in our house.  I know, hubby takes something to work, daily so I keep something around, at almost all times.  There is always a first for everything and this was one of only a few firsts for running out.  Oh really, there can only be one first??????  Nah, we make our own rules.

Blueberry Buckle Coffee Cake   (adapted)

2 cups gluten-free flour
3/4 cup granulated sugar
1/4 cup oil
3/4 cup Rice Dream
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 cups fresh blueberries

Method:


Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.

Mix flour, sugar, oil, Rice Dream, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries.

Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings.

Crumb Topping
1/2 cup granulated sugar
1/3 cup GF flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened

Mix all ingredients until crumbly. Sprinkle over batter.


Linked to Gluten Free Wednesdays     Simple Supper

Tuesday, August 13, 2013

Popcorn Cauliflower



People have the habit of using certain words and we all understand what is meant but the bottom line is that these words are usually inaccurate.  Read the following examples to understand what I am referring to.

Child:  Mommy, all my friends are going.

Wife: Absolutely no one would go there.

Person:  All the people spent at least one hundred dollars.

On top of the ski slope: There is nothing to be afraid of.

Person: She is the nicest person in the whole side world.

Me: Everyone loves popcorn cauliflower.  (You don't????????)

Exaggeration is the name of the game.  I think, because I am a teacher, I am so aware of those words and how inaccurate they are.  No, it does not bother me when others express themselves that way.  I do it too. 

 As a teacher, I don't want my students to use them in their writing so I prohibit every single one of them and they never exaggerate.  I am proud, having the very best class, in the entire world.  No child has ever slipped up and exaggerated.  If they are, in my class, every one of them is perfect. 

You get the point.

In my mind, everyone does like popcorn cauliflower or is it cauliflower popcorn?  It is not true and I don't understand why.  I first had it at my daughter-in laws home.  She is a fantastic cook and I kind of think, she has a secret ingredient, she adds to her food.  Whatever she makes is better than anyone else's.  Oops.  I sometimes wonder if that isn't true.  She is a superb cook and baker.  I am one lucky Mom.  

Anyway, my son and family came to visit and I made popcorn cauliflower and yes, it was good but certainly not as good as the cauliflower,  I had, in her house.  I guess, I don't have the secret ingredient and  I would add a little Indian curry, next time, I make these.

Here is the very simple recipe..

Ingredients:  

1 16 ounce bag of frozen cauliflower florets (you can use fresh cauliflower, as well - a head)
1 - 2 tablespoons olive oil
1/3 cup bread crumbs or  tortilla chip crumbs
garlic powder to taste
any seasoning of choice

Method:

Preheat oven to 375 degrees F.

In a large bowl, combine olive oil and cauliflower florets. Make sure all the cauliflower is coated.

Add seasoning and crumbs to the bowl and mix again, this time, coating with the crumbs. (I used my hands to make this work with ease.  A little messy but quite effective.....)

Cover a cookie sheet or large baking dish with parchment paper or aluminum foil.  Spread cauliflower over the sheet.

Bake for 30 minutes.  They should be crispy and browned.

Linked to:  Simple Supper Tuesday     Tasty Tuesdays    Real Food Forager    Tuesday’s Table   Simply Sugar and Gluten Free    The Gathering Spot     Traditional Tuesdays @ Cooking Traditional Foods
Two Cup Tuesday    See Ya in the Gumbo    Hearth and Soul    My Sweet and Savory    What Did you Do This Weekend?    Foodie Friday

Monday, August 12, 2013

Corn Dog Muffins - Secret Recipe Club

Secret Recipe Club

Yeah -  a new blog to look through - new recipes - lots of fun - good eating - that must mean the SRC is at work and today is Reveal Day.  My assigned blog is Sid's Sea Palm Cooking.  What an interesting writer and cook.  There are three blogs belonging to Sid and reading what I will call the more personal one, I see a deep thinker and an interesting person, someone who notices the world that surrounds us.

The recipes on the blog are temptation personified from the gluten-free to the Danish.  Check out the Tapas and Boat Club Nights where you could visit for long stretches of time.

I chose these corn dog muffins because they are minis.  I know that sounds like a weird reason to select a recipe but for those who know my love of anything mini, you might just understand.  These are adorable and were gobbled up quickly.




Corn Dog Muffins 

Ingredients:

2 cups Yellow Cornmeal
1/2 cup Gluten-Free Flour
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Honey
1 1/2 Cups Buttermilk
2 Large Eggs
1/4 Cup olive Oil
3-4 Hot Dogs, cut into 1/2 inch coins


Method:

Preheat oven to 400 degrees.

Mix the dry ingredients together in a bowl, set aside. 


In a separate bowl, whisk together the wet ingredients,

Pour the wet ingredients over the dry ingredients and thoroughly combine with a whisk. 

Place a teaspoon of batter into the greased mini muffin tins.

Then put the hot dog 'coin' into the batter and top with another teaspoon of batter. 


Bake for about 15 minutes and serve.  Eat and enjoy.      

Linked to What'd You Do this Weekend      Simple Supper Tuesday     Tasty Tuesdays       Tuesday’s Table   Simply Sugar and Gluten Free    The Gathering Spot        Two Cup Tuesday    See Ya in the Gumbo    Hearth and Soul    My Sweet and Savory   



Saturday, August 10, 2013

Cherry Tomato Couscous - Nigella Lawson


This month, we are focusing on Nigella Lawson in Cook Like A Star.  I am having a blast going through the book, Nigella Kitchen.  Once upon a time, I put yellow stickies on the recipes that most appealed to me and have only cooked a handful of these so this is my time, to catch up and make some others.

I have been buying brown rice couscous since the celiac in the family prohibits us having "real" couscous.  I found this recipe and  decided it made an easy but filling dish.  I followed the directions from the box but used half vegetable broth and half water.  I think, I should have used all soup since it needed flavor.  

Ingredients:

1 cup brown rice couscous
1 cup water
1 cup soup (it was too dry so I added another half of a cup of soup)
1 tablespoon grated fresh gingerroot
1 teaspoon lemon juice
1 teaspoon garlic, minced
1 pint cherry tomatoes, halved

1 tablespoon fresh parsley or oregano

Put the couscous into a heatproof bowl and all the grated ginger.Add lemono juice and garlic. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.

Add halved cherry tomatoes and gently mix into the couscous.  Add the parsley or oregano.  Mix it all together.

Photobucket

Eat and enjoy.


Linked to Gluten Free Linky       Foodie Friday    See Ya in the Gumbo

Wednesday, August 7, 2013

Green Curry Chicken with Sweet Potato - WwDH



Wednesday has arrived and with it, another delicious meal thanks to Donna Hay.  This week's dish is Green Curry Chicken with Sweet Potato from Off the Shelf.  The chicken is cooked in curry paste, coconut cream and broth with cilantro and lime flavoring.  Doesn't that sound mouthwatering?  I owe thanks to Gaye who made the selection.

I did not to get to make mine on Tuesday night, which is what I usually do, to ensure posting on time.  I cooked this morning but it is for dinner tonight and I have not tasted it yet.  I am looking forward to it.  The flavors in this dish sounds appealing and the dish looks good.

I made a few substitutions.  I didn't have curry paste but I have some wonderful Indian curry powder which I used.  Instead of coconut cream which I have never seen, in the stores, I used coconut milk.  I did not have kaffir leaves so I used lime juice. I topped it with some chives from my garden.

I plan to make quinoa to go with this for dinner.  I am thinking to add spinach to the quinoa and to cook this in vegetable broth.

Do drop in on Gaye, Margaret, Sarah and Kayte  and see what they have come up with.

Linked to Read Food Wednesday    Cook-Your-Books 

Tuesday, August 6, 2013

Curried Tomato Soup with Hard Boiled Eggs

Curried Tomato Soup with Hard Boiled Eggs



I chose not to hard boil the egg (or so I thought) and dropped it into the soup to soft boil but I had made this in a slow cooker and I judged incorrectly so the egg hard-boiled without the shell. It was the best hard-boiled egg, I have ever eaten. It absorbed the flavors of the soup.


The soup did well in a slow cooker. I put it up, before going to work, and left it on low. I came home to a cooked soup, to which I added the cauliflower and eggs. Potatoes, carrots and tomatoes all make this a success.

Curried Tomato Soup with Hard-Boiled Eggs

    adapted from The Food Matters Cookbook by Mark Bittman

    Ingredients:
1 tablespoon cooking oil 
1 onion, chopped
1 clove garlic, minced
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon cumin
pinch of sugar
2 Yukon gold potatoes, peeled and chopped
1 carrot, chopped
salt and black pepper
3 cups vegetable broth
1 cup light coconut milk
1 28 ounce can chopped tomatoes
1 small cauliflower, cored and roughly chopped
4 hard-boiled eggs
1/4 cup chopped fresh cilantro, for garnish

Method:

Put the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic and ginger.

Cook until softened, 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about a minute.

Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or 2. 

Add the broth, coconut milk and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until the potatoes and carrots are soft, about 15-20 minutes.

Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all the vegetables are tender, about 15 minutes more. Serve garnished with the hard-boiled eggs and

Eat and enjoy!

Linked to: Traditional Tuesdays       Two Cup Tuesday       Trim Healthy Tuesdays     Gluten Free Linky

Monday, August 5, 2013

Menu Plan Monday - Nigella Lawson



Since we are cooking recipes from Nigella Lawson, this month, for Cook Like a Star, I decided to get a head-start and make a few Nigella meals.  I won her book Nigella Kitchen, a little over a year ago, when the book first came out.  

This is truly one of my favorite cookbooks.  Nigella packs it with, not only with delectable food, for us to make but also with tips galore and tidbits about the dish, background, family stories and lots of love.  I love to find a cozy spot and curl up with this book and just read pages and pages of scrumptiousness, that brings you close to Nigella.

Sunday - Barbecue - burgers and franks with Orzo (brown rice) and spinach salad

Monday - Wedding 

Tuesday - Green Curry Chicken with Sweet Potato  - Donna Hay

Wednesday - Curly Pasta with Feta, Spinach and Pine Nuts - Nigella

Thursday - Pappardelle with Butternut and Goat Cheese - Nigella
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Friday - Taragon Chicken - Nigella

I am thinking of making Nigella brownies for my grandchildren.
Modern Country Style: Nigella's Kitchen
Check out tons of other weekly plans at Menu Plan Monday.  Have a healthy week of eating. 

Purple Fruit Crisp


I am having very special company today, my grandson, his wife and their darling son.  Since they are not local, I am not sure what they like to eat so we are having  a barbecue and I made this crisp plus chocolate chip cookies for dessert.  Of course, I didn't have enough blueberries so I added cherries and plums, shades of blues and reds, thus my purple fruit crisp. 

I made another crisp, the other day, which I plan to blog in My Sweet and Savory that had the left over fruit in the house and it more of a variety than this one.  It was scrumptious.  Since this one is has not yet been tasted, I can't comment yet.

The recipe comes from a book I love, 9 x 13 The Pan That Can .  It is put out by Better Homes and Gardens so I decided to look it up online and sure enough, under BH&G, I found it all printed out for me.   The changes I made was subbing the fruit and using Hazelnut oil in place of butter.

Purple Fruit Crisp

Makes: 8 servings


Ingredients:

3tablespoons all-purpose flour
2 tablespoons granulated sugar
6 cups fresh blueberries, plums and cherries (any combination)
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup gluten-free flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/3 cup Hazelnut oil

Method:

Preheat oven to 375 degrees F. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries and lemon juice; toss gently to combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish; set aside.

For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon.Add the oil and mix until you have coarse crumbs. Sprinkle topping evenly over berry mixture.

3.Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes.