Friday, July 31, 2015

Campanelle al Salmone


Campanelle  al Salmone

I made this dish, this week, to eat after the fast last Sunday. I did not have enough tomatoes and yet, it formed a light coating on the pasta (I used a different shape than suggested) and salmon. This is a fabulous dish which I enjoyed immensely.


This is the kind of recipe which keeps you busy step following step. That does not mean it is difficult. It simply is a steady stream of small moves.

The ingredients are simple and the only thing, I did not have in the house was the cream. Tomatoes, garlic, olive oil, red pepper flakes, salmon, pasta, cream and basil make up this dish that magically goes together.

This is for our group who is cooking from Thirty Minute Pasta by Giuliano Hazan. To see what the other ladies made check out Kayte, Margaret, Peggy, Glennis.




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.

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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.

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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


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

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    

Tuesday, July 21, 2015

Spinach and Ricotta Pies - Donna Hay



This week was my turn to pick the recipe, we are cooking, in Wednesdays with Donna Hay (WwDH).  I knew, I was going to love these from the very first.  I did not disappoint myself.  These were yummy.  Of course, loving spinach and ricotta to start with, helps my admiration for this dish.

The recipe was easier than I had thought.  There was no need to roll the dough.  The recipe called for it as it came.  I unfolded it and cut it in half.  I am thinking that it could have been cut into thirds and made a better looking "pie".  It did not call for many ingredients and I had them all on hand, except for the puff pastry.

It is a matter of mixing all the ingredients together, plopping this down on the dough and folding it.  Even I, who panics when I deal with pastry dough, relaxed through this.

I made half the recipe which gives one two generous pastries.  It was easy to gobble one down.  I can hope, I was more refined than gobbling but it felt that way.

Do visit our site and see what the others have done with this recipe.

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Sunday, July 19, 2015

ALS and cooking changes



There has been a major change in our lives, a very difficult one.  Over a year ago, my husband was diagnosed with ALS.  The first year went rather smoothly with only slurred speech but in the past months, there has been a big change.  He can't swallow and has a feeding tube.  His speech is unintelligible and his ability to breathe has changed although I am thankful, he is breathing on his own.

I don't really have to say more.  We have no idea what tomorrow brings but fortunately, we are spiritual people and believe that God runs the world.  I don't have to understand everything; I do have to accept it.

Granted this is a difficult one to handle but we are doing just that. We are blessed with wonderful children who are there for us.  We have the bonus of some married grandchildren who have stepped in to be there also. This plus good friends and neighbors gives us a strong support system.


The little ones bring the most joy in their special way.  I get such joy when I see my husband holding the one year old.  She loves him so much and runs to him to be picked up and makes nice to him and hugs him.  I think, she senses, something is wrong because as much as she loves her parents and me, she shows her love in different ways to us.

My cooking is going to change. Actually it has.  I don't like cooking for myself but the different groups, I belong to are forcing me to eat and since the food turns out to be yummy, most of the time, I am getting some good meals during the week.  I modify the recipes to cook for one and that brings sadness with it.

I want company each Shabbos and that gives me reason to really cook.  Most of my cooking is done for Shabbos and I have been going overboard.  Cooking is good therapy, especially slicing and dicing.  I take it out on my Shabbos company and I hope they are liking it.  I have been experimenting and keeping my interest in food in that way.

I don't have the time to go around to other blogs but I still try to do so.  I am so inspired, I don' by you, I don't want to miss those good dishes.  I have taken a realistic approach, do what I can do, and don't worry about it.  It seems to be working.

Onto business:
The Nine Days (days of mourning) are upon us (the Jewish people) and many of us do not meat during this time except on the Sabbath.  I was fortunate with the groups' choices this week, Spinach and Ricotta Pies, Pacific Rim Salmon Burgers and Soup with Pasta for Thirty Minute Pasta.  Nothing has meat and makes life a lot easier for me.

Menu Plan Monday

Sunday - Fruit and Nut Salad 

Monday - Eggplant Parmesan (I try to get this in weekly - it is yummy)

Tuesday - Spinach and Ricotta Pies - Donna Hay

Wednesday - Pacific Rim Salmon Burgers - Ellie Krieger

Thursday - Soup with Peas and Noodles

Friday - Breaded Chicken, Roasted Potatoes and Onions, 

Saturday - Chulent

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             Creative Munster       Full Plate Thursday

Turkey Shepherd’s Pie with Sweet Potato Topping



I bought Kosher by Design Cooking Coach for my daughter when she got married and promptly borrowed it and still have it.  While it is filled with great tips and techniques, even better, it has dynamite recipes.

I made a whole bunch of dishes from the book, last week, and loved each and every one of them.  This particular dish is better than I had expected.  It is comforting and filling and scrumptious.  The mixture of the sweet topping with a savory meat goes together beautifully and is a pleasure to eat.
Turkey Shepherd’s Pie with Sweet Potato Topping (adapted from Susie Fishbein)

Ingredients:

water
6 large sweet potatoes, peeled, cut into 1⁄2-inch chunks
1⁄3 cup real maple syrup
1⁄2 teaspoon fine sea salt
1⁄8 teaspoon cayenne
1 tablespoon plus 2 teaspoons olive oil, divided
1 pounds ground turkey


1 pound ground beef

1 medium onion, peeled, cut into 1⁄4-inch dice
1/2 teaspoon garlic powder
1 teaspoons dried oregano
1⁄2 teaspoon ground sage
1⁄4 teaspoon freshly ground black pepper
1 cup vegetable broth
1 1⁄2 teaspoons cornstarch dissolved in 2 teaspoons water
1/2 cup frozen green peas
11⁄2 tablespoons brown sugar


Method:


Preheat oven to 400 degrees.



Bring a large pot of water to a boil. Add the sweet potatoes. Boil until fork-tender, about 15-20 minutes. 


Drain very well. Mash with the maple syrup, salt, and cayenne. Set aside.


Heat 1 tablespoon oil in a medium skillet over medium heat. 


Add ground turkey to skillet.

Break up the meat and cook  about 3 minutes — not longer. 

Transfer to a bowl, chopping more with the spoon. Set aside.

Add remaining 2 teaspoons oil to the pan. Heat. 

Add the onion and garlic. 

Cook until the onion caramelizes, about 6-7 minutes. 

Add the oregano, sage, and black pepper. 

Cook for 3 minutes longer, until the spices are fragrant. 

Add the turkey to the pan.

 Add the stock and dissolved cornstarch. 

Stir well to distribute the onions. Bring to a simmer. Cook until slightly thickened. 

Add the peas and cook until they are shiny, 3 minutes. 

Transfer to a casserole . 

Spread the sweet potato in an even layer over the turkey.

 Sprinkle the top of the sweet potatoes with the brown sugar. 

Bake 20 minutes.

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             Creative Munster     Full Plate Thursday

Saturday, July 18, 2015

Gefilte Fish Cakes


We eat gefilte fish at least twice, and sometimes three times on Shabbos (Sabbath).  Many years ago, I found a need to find ways to make it a little bit differently.  I started baking it, then I made patties, then I served it in a sauce and now I am making a completely different kind of patty.

The original recipe from Kosher by Design, Cooking Coach calls it a faux crab cake and uses surimi imitation crab.  I could see no reason to do that.  I wanted gefilte fish.  


Gefilte Fish Cakes  (adapted from Susie Fishbein)


Ingredients:

1 roll of gefilte fish
1 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 eggs, lightly beaten
1/2 red bell pepper, minced
1/4 cup onion, minced
1 tablespoon Worcestershire sauce
1 dash Tabasco
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning  (I didn't have - added a spice mix from my shelf)
Juice of 2 lemons
1 cup bread crumbs (used Panko)

Method:

Preheat oven to 375 degrees 



Cover a cookie sheet with parchment paper. 


In a bowl, combine all ingredients except breadcrumbs. Using a fork, mix to combine the ingredients.  

Add breadcrumbs and gently mix in with a fork.


Shape into cakes or use an “ice cream scooper” and place 1 1/2 inches apart on baking pan. Flatten each gently. Bake approximately 15 minutes or until browned.


Serve with Duck Sauce

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         

Friday, July 17, 2015

Asian Cole Slaw


I thought Asian Cole Slaw sound different and yummy but now I am not sure.  The soy sauce turns it brownish so it looks like it has been sitting around for months.  The flavor  is good especially with peanut butter in the mix.  Unfortunately, people don't gravitate toward it.

I would like to use this sauce again on something else.  It would be great with noodles or chicken or broccoli.


Asian Cole Slaw

Ingredients:

3 tablespoons Mirin
3 tablespoons  oil
2 tablespoons creamy peanut butter
1 1/2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon dried ginger
1/2 tablespoons minced garlic
3 cups thinly sliced green cabbage
1/2 red bell peppers, thinly sliced
1 carrots, shredded
1/2 teaspoon chopped cilantro

Method:

In a medium bowl, mix the Mirin, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.


In a large bowl, mix the green cabbage, red bell pepper, carrot, and cilantro. Toss with the peanut butter mixture just before serving.


Thursday, July 16, 2015

Penne with Spinach and Ricotta



Penne with Spinach and Ricotta

Usually ricotta does not last long in my house.  There are so many delicious recipes one can use it for.  For some reason, I noted this particular container just sitting there for much too long and was even afraid the date was not going to be good.  Fortunately, the date was fine, the cheese was fresh and the dish, I made with it was delicious.

The recipe comes from Hazan's book, Thirty Minute Pasta..  Often, he adds vegetables to his pasta recipes which makes this lady very happy.  Of course, you can make the dish without the veggies if your family or you are not big on vegetables.

My youngest granddaughter begs for two foods, chocolate and peas and I think her first choice is peas.  It is how it is presented.  She also likes anchovies, something I have not given her but her Dad has.  One day, when I was chopping onions, she wanted to taste a piece.  She loved it although, she had trouble chewing it.  (Since typing this, her favorites have changed to bananas and strawberries.)

I worked out a good situation with her.  I tell her, she only has to try it and if she doesn't like it, I will take it away.  I follow through and as a result, she has tried many new foods that she likes.  She tasted this penne dish and gave approval with a hearty mmmmmm but then she spotted strawberries and that was the end of the pasta.

I bet you want to see what the other ladies made so check out Kayte, Margaret, Peggy, Glennis

Wednesday, July 15, 2015

Turkey Pad Thai Salad


The choice of dish for Eating With Ellie is a shrimp pad thai, something I can't have, being kosher.  I subbed in turkey to make the dish work and the turkey was a good fit.  Thanks to Glennis  for selecting this.

I had some cute problems making this dish.  I bought a bag of shredded cole slaw and when I went to get the components of the recipe, I discovered the cabbage was bad.  As a result,  I made a tiny faux salad to show you how it looked with slaw.  Then I made my own meal without the cole slaw and that is the other dish.
Without the slaw

When I had put it all together, I thought to myself, this would be better warm rather than as a cold salad.  I took the bowl and put it into the microwave for about a minute.  It was delicious.  I would make this  as a main course, a little heavier on the protein, served hot.

Ellie mentions, in the beginning of her book, Weeknight Wonders, that she gets these recipes to be under thirty minutes, by using her time wisely.  This is translated to using down time (pasta cooking, cake baking) to do another part of the recipe.  Unfortunately for me, this did not work, in this recipe, for me.

I, generally like to get everything prepared ahead of time and lined up to go which is not what Ellie prescribes.  I read this recipe through three times to break down the jobs.  It made little sense to me, the way it was presented, using time in the best way (supposedly).

I did cook the pasta first and while it was cooking, I got the ingredients for the dressing, as well as the herbs and the rest of the ingredients.  I shredded my carrots and julienned the basil, at this point so it would be with the remaining ingredients.
With the slaw

Somewhere in here, I cooked the eggs and readied them to go into the dish.  Ellie did not say whether to break the scrambled egg into small pieces but I did that. I did not find the directions clear but that could have been just me.

After this, I dumped everything into the dish and heated it.  Voila, I had myself a delicious meal.

I can't wait to see what the other members of the group have made this week.  Join me at Eating with Ellie to find out.  If you would like to make this dish do so and link up to this page.  We would love to have you join us.
                                            

Linked to:       Waste Not Want Not Wednesday         Lou Lou Girls                      What's Cooking Wednesday             Full Plate Thursday      This is How We Roll