Grandma's Kitchen Table

Eating with Ellie: Zucchini, Spinach, and Corn Saute

          The tenth recipe I made with the Eating with Ellie group is Zucchini, Spinach, and Corn Saute, is found on page 254 of Ellie Krieger's cookbook Weeknight Wonders, and was Chaya's pick for the group this week. 

       Ingredient list:  onion, olive oil, garlic, corn, zucchini, baby spinach, and salt. 

       What a nice refreshing vegetable side dish, lots of good flavors and nutrition and easy enough to make on your busiest days.  We served it with a grilled steak to try and encourage summer to get here faster.  I didn't notice it having any affect today, or for that matter, as predicted by our weather people, anytime in the near future.  So ready for spring and summer here.  The yellow corn in the vegetable medley perked up my spirits...just seeing yellow has a way of doing that for some reason. This tasty recipe would work in many ways with many combinations.  (And, yes, it is delightful in lettuce wraps as well, and easy enough to put into a quick soup!) 

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Gaye, is Pasta Fagioli with Zucchini, and is found on page 70 of Weeknight Wonders.  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)

Wednesday with Donna Hay: Chicken Poached in Coconut Curry

      My 100th recipe with the Wednesday with Donna Hay group is Chicken Poached in Coconut Curry, was chosen for the group by me, and is found in Donna Hay's book New Food Fast on page 67.   You can also find the recipe online here.

      The ingredient list:   chicken thighs, red curry paste, sweet potato, chicken stock, coconut milk, and cilantro leaves (I used parsley). 

      The curry taste is not strong so you can adjust that to your taste by adding more paste.  This recipe has a lot of broth, it is more like a stew or soup.  I was serving it for an evening meal with rice, so I didn't add as much of the broth to make it seem more dinner-like.  The next day I had it with a lot of broth and it was wonderful as a stew/soup.  Mark prefers chicken thighs so I'm always happy to have recipes designed for the use of those, but chicken breasts would work well with this also. 

      Easy, wonderful, delicious, worthy of making again many times. Wonder what the others thought?  You can find that by clicking here.  Next week is Margaret's choice for the group, Ricotta and Herb Rigatoni found in Donna Hay's book Modern Classics 1, on page 148.  Join us and leave a link to your post at the website by clicking here, no commitment required.

Eating with Ellie: Peach Chicken with Crispy Bread Crumbs

       The ninth recipe I made with the Eating with Ellie group is Peach Chicken with Crispy Bread Crumbs, is found on page 155 of Ellie Krieger's cookbook Weeknight Wonders, and was Peggy's pick for the group this week. I would like to take a moment here to share a bit about Peggy.  Peggy and I have cooked/baked together in various blog groups for years.  Through years of passing through each others' blog posts and various conversations here and there via Twitter, Facebook, etc., a friendship developed.  When Peggy recently announced she was retiring from her job we were all thrilled for her and eagerly await all the pieces and newsy bits on how she is spending that retirement as Peggy has many interests.  A couple of weeks ago, Peggy learned she had cancer and would undergo surgery, so our happy thoughts of retirement joy quickly were replaced with concern over Peggy's health.  In your charity, please hold all good thoughts and prayers for Peggy and Chan as Peggy undergoes surgeries and radiation.  (With Peggy's permission, I shared this information.)  Making this week's recipe, which was Peggy's choice for the group, seemed even more special to our little group this week.

       Ingredient list:  chicken breasts, peaches, whole wheat sandwich bread, sesame seeds, paprika, salt, pepper, garlic, olive oil, white wine vinegar, sugar, oregano, and onion powder. 

       We've never had a combination of peaches and chicken before so I wasn't sure how this one was going to go over here.  That said, I really liked it a lot, the peaches weren't too sweet and just gave a nice little fresh fruity taste with the bite of chicken.  Mark wasn't as thrilled but he likes really mushy sweet peaches so if I had cooked the peaches a bit first that might have been more to his liking. 

       Although there are a lot of ingredients in this recipe, most of them are spices/seasonings and do make a very nice coating and topping for the chicken.  I would make this again, it was easy and tasty.  The one note I will share as far as changing up the recipe is that she specifies that it cooks for 12 to 13 minutes at 375 degrees.  It took my chicken 30 minutes to get to the proper internal temperature so I felt the cooking time she specified was a bit off for my oven. 

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Chaya, is Zucchini, Spinach, and Corn Saute, and is found on page 254 of Weeknight Wonders.  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)

Wednesday with Donna Hay: Cauliflower, Caramelized Onion, and Fontina Gratin

       My ninety-ninth recipe with the Wednesday with Donna Hay group is Cauliflower, Caramelized Onion, and Fontina Gratin, was chosen for the group by Gaye, and is found in the December/January '15 issue of Donna Hay Magazine on page 134.  You can also find the recipe online here.

       The ingredient list:   cauliflower, caramelized onion relish, cream, fontina cheese, olive oil, sage leaves, salt, and pepper, and Parmesan cheese to serve on the top.  

       This is a house of cheese lovers...all of us love all kinds of cheese, so when a recipe calls for melty cheese, I'm pretty sure it will be a hit.  And it was a hit.  Combining cheese with cauliflower and onion just works wonderfully well.  Topping it with more cheese and crispy sage leaves just makes it all even better. It's even better a day later, all the flavors really settle in together.  Definitely would make this again...Mark went for seconds as he was clearing the first helping off his plate saying how good it was, so I'm thinking this will go on the repeat list soon.  Very easy to make and only takes a half hour in the oven. 

       Wonder what the others thought?  You can find that by clicking here.  Next week is my choice for the group, Chicken Poached in Coconut Curry found in Donna Hay's book New Food Fast, on page 67.  Join us and leave a link to your post at the website by clicking here, no commitment required.

Eating with Ellie: Parmesan Crusted Chicken Breast

       The eighth recipe I made with the Eating with Ellie group is Parmesan Crusted Chicken Breast, is found on page 134 of Ellie Krieger's cookbook Weeknight Wonders, and was Margaret's pick for the group this week. 

       Ingredient list:  chicken breasts, Parmesan cheese, Dijon mustard, and black pepper. 

       This recipe was extremely easy and quick, making it a great weeknight wonder.  The Parmesan cheese made a sort of crust on the chicken which was nice, I love things that crunch, and the combination of the mustard and cheese flavors were excellent, being a lover of both.  Definitely would make this one again.  

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Peggy, is Peach Chicken with Crispy Bread Crumbs, and is found on page 155 of Weeknight Wonders.  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)

 

Wednesday with Donna Hay: Breakfast Parfait

       My ninety-eighth recipe with the Wednesday with Donna Hay group is Breakfast Parfait, was chosen for the group by Sarah, and is found online here.

       The ingredient list:   frozen raspberries, yogurt, confectioner's sugar, muesli, and honey. 

       This was an easy one, mix the frozen berries and confectioner's sugar with the yogurt, just layer everything in the serving glass as she instructs, and enjoy.  Easy and delicious made with ingredients that are easy to have on hand.

       Wonder what the others thought?  You can find that by clicking here.  Next week is Gaye's choice for the group, Cauliflower, Caramelized Onion, and Fontina Gratin found in the December/January '15 issue of Donna Hay Magazine on page 134.  Join us and leave a link to your post at the website by clicking here, no commitment required.

Eating with Ellie: Chicken Paprikash

       The seventh recipe I made with the Eating with Ellie group is Chicken Paprikash, is found on page 150 of Ellie Krieger's cookbook Weeknight Wonders, and was my pick for the group this week. 

       Ingredient list:  chicken thighs, onion, olive oil, green bell pepper, garlic, paprika, salt, pepper, cayenne, chicken broth, parsley, and sour cream. 

       Most of my life I have heard of Chicken Paprikash for one reason or another but have never made or even eaten it, so when I saw this recipe in the book, I figured now was my chance to make a version of it.  Not only was it easy to make, with ingredients we most always have on hand, it was delicious.  And it used chicken thighs, which are Mark's preference in chicken parts. 

       For some reason I thought the paprika would make it more red in color but it was just a nice deep color with a lovely flavor of paprika (which I really like) and went well with the onion.  The bell peppers were a nice touch, I might put them in at the last minute next time for a little additional texture and crunch as these were pretty soft by the time it got to serving the meal.  The cayenne pepper gave it all a great spicy kick. The book suggested serving the dish with wide egg noodles but the best I had on hand was bow tie pasta and I have to say, it went very nicely with bow tie pasta.  I am going to use the leftovers to make stuffed green peppers as I know that would be a welcome use for it all. 

       Would I make this again?  Certainly, delicious, easy, and nutritious, what's not to love?  

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Margaret, is Parmesan Crusted Chicken Breasts, and is found on page 134 of Weeknight Wonders.  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)

Wednesday with Donna Hay: Too Easy Blueberry Muffins

       My ninety-seventh recipe with the Wednesday with Donna Hay group is Too Easy Blueberry Muffins, was chosen for the group by Chaya, and is found online here.  

       The ingredient list:   self-rising flour, baking powder, sugar, vegetable oil, egg, milk, vanilla, and blueberries. 

       These were indeed "too easy" as they took very little time, the ingredients are mostly ones you have on hand, particularly if you use frozen blueberries.  I used fresh blueberries as they had really nice ones in the market, big and plump and juicy.  This recipe is loaded with blueberries, so if you love blueberries, you are going to love this one.  And the recipe is right online if you follow the above link, so I hope you make them as they are wonderful.
       Not only are the muffins moist and delicious, they have a crunch on the top from the little bit of sugar you sprinkle on before baking them.  Definitely a repeat, as in this one is probably getting taped to the inside of the kitchen cabinet door to the baking supplies so it will be readily available at a moment's notice. 

       Wonder what the others thought?  You can find that by clicking here.  Next week isSarah's choice for the group, Breakfast Parfait found online here.  Join us and leave a link to your post at the website by clicking here, no commitment required.