Grandma's Kitchen Table

Wednesday with Donna Hay: Paella

       My 111th recipe with the Wednesday with Donna Hay group is Paella, was chosen for the group by me, and is found in Donna Hay's cookbook Modern Classics 1 on page 144.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on June 25, 2014.)

       The ingredient list:  chorizo sausages, saffron, oil, garlic, onions, short-grain rice, tomatoes, fish stock, white wine, smoky paprika, parsley, thyme, clams, mussels, and shrimp. 

       Okay, the ingredient list is long, but it is not complicated.  It can be a bit pricey to put this altogether, but it's a special dish, one that is for more than just a weeknight meal, at least in this house.  This was so delicious, full of all kinds of flavor and textures and just really fun to make and eat.  I have made it a couple times since the original date and it is always a hit.  If you are looking for a special dish to entertain guests or special people in your life, I would highly recommend this one, it's a show stopper.

Wednesday with Donna Hay: Paper Bag Snapper with Preserved Lemon

Before the baking.

After the baking.

       My 110th recipe with the Wednesday with Donna Hay group is Paper Bag Snapper with Preserved Lemon, was chosen for the group by Gaye, and is found in Donna Hay's cookbook Seasons on page 40.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on June 18, 2014.)

       The ingredient list:  sliced preserved lemon rind, garlic, baby snapper, salt, pepper, basil, olive oil, and white wine. 

       I managed to score a baby snapper from my fish monger for this so I was really happy about that and also scoring the preserved lemons from the international market here.  Both items can often be a little difficult to locate in Indiana.  That said, any whole fish and lemons, preserved or not, would work nicely. 

       The entire thing gets assembled in the paper bag (I used parchment as I had it on hand and it makes me think I'm back to cooking French LCB again when I make those little heart-shaped parchment packets) and cooks in the oven for only a half hour.  I just have the "before" and "after" baking photos as frankly, when I untied it after cooking it sort of fell apart and looked like some sort of massacre. It didn't affect the taste whatsoever as it was delicious, tender and moist. and full of a nice wine/lemon/basil flavor.  I need to make these kinds of things more often.  Absolutely delicious.

Wednesday with Donna Hay: Blueberry and Yogurt Loaf

       My 109th recipe with the Wednesday with Donna Hay group is Blueberry and Yogurt Loaf, was chosen for the group by Chaya, and is found online here.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on January 8, 2014.)

       The ingredient list:  butter, sugar, eggs, yogurt, lemon zest, vanilla, self-rising flour, blueberries, and confectioner's sugar. 

       If you love blueberries, this is your recipe.  We love blueberries and this had lots of them in a nice light cake batter.  Mark likes muffins for breakfast these days and this loaf was easy to slice in "to go" pieces so that he could grab a slice in a napkin for breakfast and be out the door and on the go.   Definitely a repeat, it had wonderful flavor and texture. 

Wednesday with Donna Hay: Italian Baked Veal

       My 108th recipe with the Wednesday with Donna Hay group is Italian Baked Veal, was chosen for the group by me, and is found in Donna Hay's cookbook Modern Classics 1 on page 96.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on December 25, 2013.)

       The ingredient list:  prosciutto, tomato sauce, mozzarella, and veal leg steaks (I used chicken breast instead as that was one of the options included in the recipe). 

       This was really easy to assemble and it all goes into the oven to bake.  Delicious with the flavors of the prosciutto, sauce, cheese, and chicken...kind of like Chicken Parmesan without the breading and with an addition of the ham.  I have made this one a couple of time since I first made it and it is always a welcome and delicious dinner with some greenery and a salad.

Wednesday with Donna Hay: Sausage Rolls

       My 107th recipe with the Wednesday with Donna Hay group is Sausage Rolls, was chosen for the group by Gaye, and is found in Donna Hay's cookbook Modern Classics 1 on page 164. The recipe is also found online here.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on December 18, 2013.)

       The ingredient list:  sausage, eggs, breadcrumbs, Worcestershire Sauce, tomato paste, salt, pepper, puff pastry, egg yolks, and sesame seeds. 

       These little sausage rolls were tasty and a fun thing to make for finger food, we had them with a marinara sauce (Gaye's suggestion as Sausage Rolls are a big favorite in Australia where she lives) while watching ballgames on tv with a salad (and Mark had his with a beer as well).  They were fairly easy to make so I would probably make these again sometime as Mark loves sausage and they really are good ballgame food.

Wednesday with Donna Hay: American Style Pork Ribs

       My 106th recipe with the Wednesday with Donna Hay group is American Style Pork Ribs, was chosen for the group by Sarah, and is found in Donna Hay's cookbook Modern Classics 1 on page 100. The recipe is also found online here.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on December 11, 2013.)

        The ingredient list:  pork ribs, tomato puree, brown sugar, Worcestershire Sauce, white wine vinegar, chili powder, smoky paprika, and garlic. 

       This is a terrific recipe, absolutely full of deep flavor and goodness.  It doesn't take long, very easy prep, and you have the most wonderful ribs imaginable.  Definitely a repeat (and I have repeated it many times since making this back in 2013).  The recipe is online, so dash over there to get that and make these soon.

Wednesday with Donna Hay: Sweet Potato Soup with Goat's Cheese

       My 105th recipe with the Wednesday with Donna Hay group is Sweet Potato Soup with Goat's Cheese, was chosen for the group by Chaya, and is found online here.  (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time.  This recipe was posted by the group on December 4, 2013.)

       The ingredient list:  oil, onion, sweet potato, chicken stock, goat's cheese, basil, and serve with crusty bread. (I forgot the basil when I was taking the photo but tossed it on before I ate it and the basil is really good with this.) 

       This was a terrific soup full of deep rich flavor and comforting creaminess without using cream, a good thing indeed.  I have made this several times because it has become a favorite, especially in winter.  It is easy to make a small batch for me to have for lunches, the combination of sweet potato and goat's cheese a real winner.  Obviously a repeat.  :-)  

Eating with Ellie: Tuscan Kale Salad

       The fourteenth recipe I made with the Eating with Ellie group is Tuscan Kale Salad, is found on page 41 of Ellie Krieger's cookbook Weeknight Wonders, and was my pick for the group. 

       Ingredient list:  raisins, pine nuts, kale, olive oil, red wine vinegar, honey, and salt. 

       Confession time:  Kale is a superfood these days and everyone serves it, eats it, and raves about its healthy virtues as well as its taste.  Despite all that, I had yet to buy and eat it.  That all changes now because this salad is delicious. 

       I wasn't sure how Mark was going to embrace the whole kale experience as he always claimed he did not like spinach so I would just mix in raw spinach with the lettuce in his salads figuring he wouldn't be able to tell the difference.  I was wrong, as whenever I didn't mix it in he would say, "I really like that dark green lettuce so could you get some more of that?"  When he found out it was spinach, he started to change his tune about not liking spinach.  So I just gave him this salad and didn't say anything about it being a new deal with kale until he was half-way finished with it and revealed that it was kale.  Turns out he loves kale. 

       Definitely a repeat, definitely going in the weekly rotation in various forms.  Who knew?  Apparently everyone but me. 

       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 Chinese Vegetable Soup with Pork, and is found on page 64 of Ellie Krieger's cookbook 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.  :-)

 

Eating with Ellie: Pork Bahn Mi Sandwiches

       The thirteenth recipe I made with the Eating with Ellie group is Pork Bahn Mi Sandwiches, is found on page 89 of Ellie Krieger's cookbook Weeknight Wonders, and was Glennis's pick for the group. 

       Ingredient list:  rice vinegar, honey, fish sauce, carrot, daikon radish, garlic, sriracha, pork tenderloin, cucumber, cilantro (I used parsley as cilantro tastes like soap to me), baguettes, Greek yogurt, and mayonnaise. 

       While I have seen and heard about Bahn Mi sandwiches before, I've never actually eaten one.  This wasn't out of any sort of plan, I just haven't ventured forth to order one while dining out.  However, after making Ellie's version, I think I will venture forth at the next opportunity when I see it on a menu as we really liked this sandwich a lot. 

       I planned the pork tenderloin for a weeknight dinner and used the spicing in the recipe on it so that I could use the leftovers for this sandwich.  That worked out great as we always have leftover pork tenderloin when it is just the two of us eating here these days and this was a good place to use it. 

       The sandwich was very filling with the meat, bread, and veggies, it is a whole meal just in itself.  I would definitely put this in the rotation whenever we have leftover pork tenderloin as Mark was a big fan of the flavors and seasonings and I enjoyed it as well. 

       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 Chinese Vegetable Soup with Pork, and is found on page 64 of Ellie Krieger's cookbook 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.  :-)

Eating with Ellie: Pasta Fagioli with Zucchini

       The twelfth recipe I made with the Eating with Ellie group is Pasta Fagioli with Zucchini, is found on page 70 of Ellie Krieger's cookbook Weeknight Wonders, and was Gaye's pick for the group. 

       Ingredient list:  onion, garlic, olive oil, zucchini, white beans, diced tomatoes, chicken broth, salt, pepper, whole-wheat elbow macaroni, Parmesan cheese, and parsley. 

       Soup-making days are relaxing and delicious.  I love soup, which is surprising as I usually don't like to have various foods touching on my plate.  Somehow it is different with soup, things are supposed to touch.  Anyway, soup doesn't require a whole lot of thought or effort, one just chops and dices and tosses things in a pot according to the recipe, and then the soup simmers away quietly while you do other things until it is time to eat. 

       This was an easy recipe to make using ingredients from your frig and pantry that are usually hanging around there most of the time.  You could vary it up according to your veggie likes/dislikes and you could add some protein, but this is delicious as presented and definitely worth repeating.  

       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 Chinese Vegetable Soup with Pork, and is found on page 64 of Ellie Krieger's cookbook 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: Spaghetti with Lemon, Capers, and Rocket (Arugula)

       My 104th recipe with the Wednesday with Donna Hay group is Spaghetti with Lemon, Capers, and Rocket, was chosen for the group by Sarah, and is found in Donna Hay's book Modern Classics 1 on page 130.  You can also find the recipe online here.

       The ingredient list:   spaghetti, olive oil, capers, garlic, red chilis, lemon rind, lemon juice, arugula, Parmesan cheese, salt, and pepper. 

       Seriously, I don't know why you haven't purchased this cookbook yet, what's holding you back?  It is filled with absolutely wonderful recipes full of flavor and easy to prepare.  This one is a definite winner, hands down approval from both of us, and I am already scheduling it again very soon. 

       As you can see from the photo, I added shrimp to make it a meal with protein and I knew the shrimp would be lovely with all the lemon in the recipe for the pasta part.  The sauce is light and simple and easy and oh-so-very-delicious with the tang of the lemon, the kick of the chilis, the bite of the garlic and arugula, and a little Parm to just make it a little bit creamy and melty good.  Seriously one to make...if I were served this in a restaurant, I would return asap as it is so delicious. 

       Wonder what the others thought?  You can find that by clicking here.  Next week is Glennis's choice for the group, Coconut Beef Skewers found in Donna Hay's cookbook Off the Shelf on page 142.  Join us and leave a link to your post at the website by clicking here, no commitment required.

Eating with Ellie: Asian Chicken and Vegetables in Foil Packets

        Before I begin, I must apologize for the photo...really, there is a chicken breast under all those yummy veggies.  Somehow I just didn't stop to think when I dumped all the veggies on top that the chicken, which is supposed to be the star of this recipe, would not be visible.  Trust me, it's under there and it looked delicious.     

       The eleventh recipe I made with the Eating with Ellie group is Asian Chicken and Vegetables in Foil Packets, is found on page 143 of Ellie Krieger's cookbook Weeknight Wonders, and was Margaret's pick for the group this week. 

       Ingredient list:  scallions, red bell pepper, yellow bell pepper, carrot, chicken breasts, soy sauce, rice vinegar, dark brown sugar, sriracha, and toasted sesame seeds. 

       Another great chicken breast recipe (I'm sure it would be good with chicken thighs as well).  The flavors are subtle so if you aren't a huge Asian spice/flavoring fan (this would be Mark), you can enjoy this dish, and if you are a huge Asian spice/flavoring fan (this would be me), you can really enjoy this dish for it's flavors and calorie-friendly aspects.  The recipe stated that you could assemble the foil packets up to 12 hours in advance, so I took advantage of that deal, assembled them all early in the morning and just had to pop them in the oven at dinner time.  I love doing foil packets for this reason and also that the ingredients stay moist and nice inside. 

       The only thing I changed was that I found that in my oven, for the size of breast I had (cutting a full large breast in half lengthwise to create the two pieces for us), it took 20 minutes to fully cook the chicken to temperature. This recipe is definitely worth repeating.

       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 is a recipe catch-up week, so if you have a recipe that we have made that you would like to post, or any of us have missed any recipes we would like to post, next week is the week to do it!  (I know I'll be here as I have missed posting a couple that I made.) 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: Green Olive Baked Chicken

       My 103rd recipe with the Wednesday with Donna Hay group is Green Olive Baked Chicken, was chosen for the group by Peggy, and is found in Donna Hay's book Off the Shelf on page 94.  You can also find the recipe online here.

       The ingredient list:  chicken, green olives, garlic, parsley, lemon zest, cherry (grape) tomatoes, salt, pepper, and olive oil. 

       Another great option for chicken breasts...the olives, garlic, lemon, and tomatoes all combined to give the chicken an extra kick of flavor.  I used chicken breasts instead of cutting up a whole chicken as there are just the two of us here for dinner these days and that worked nicely. The breasts I used were boneless and skinless, so the timing for this way of doing it is about 20 minutes in a 400 degree oven, but would depend on the size of the piece, of course. We both enjoyed this recipe and would happily make and eat it again. 

       Wonder what the others thought?  You can find that by clicking here.  Next week is a week of catching up:  if you missed any recipes you wanted to make, next week is the time to make and post them.  (Don't look for any from Gaye next week as she never misses any recipes...she is our group's Shining Star!) Join us and leave a link to your post at the website by clicking here, no commitment required.

Wednesday with Donna Hay: Maple Glazed Chicken

       My 102nd recipe with the Wednesday with Donna Hay group is Maple Glazed Chicken, was chosen for the group by Chaya, and is found online here. 

       The ingredient list:   maple syrup, water, chili flakes, salt, pepper, and chicken breasts. 

       We really enjoyed this recipe and I am hands-down a fan of the method we used to cook the chicken in this recipe.  Such a simple technique, very easy for a week night meal, and it really kept the chicken moist, tender, and delicious.  I made one change:  I used half the amount of water specified as I wanted the syrup to form a light coating for the chicken and it seemed to me that the amount of water specified with the time specified for the cooking time for the chicken would not reduce the water quick enough to form a light sticky sauce for the chicken.  Good call, it worked out just as I wanted doing it that way.  This is definitely a repeat. 

       Wonder what the others thought?  You can find that by clicking here.  Next week is Sarah's choice for the group, Spaghetti with Lemon, Capers, and Rocket, found in Donna Hay's book Modern Classics 1, on page 130. Join us and leave a link to your post at the website by clicking here, no commitment required.

Wednesday with Donna Hay: Ricotta and Herb Rigatoni

       My one hundred and first recipe with the Wednesday with Donna Hay group is Ricotta and Herb Rigatoni, was chosen for the group by Margaret, and is found in Donna Hay's book Modern Classics 1 on page 148. 

       The ingredient list:   rigatoni, fresh ricotta, basil, parsley, black olives, salt, and pepper. 

       When husbands offer to run to the store to get pasta, it's best to just smile sweetly and say, "Oh, thanks, but really, I will just pick it up when I'm out."  Because, at least in this house, the kind of pasta I specify, and the kind of pasta that makes it home in the shopping bags when I am not around, is usually not the same breed.  Oh, it's pasta...but someone who shall remain nameless, is fairly clueless on pasta shapes once we get beyond spaghetti or penne.  It took three efforts to get rigatoni, so I'm sort of sliding my post in at the last minute this week.  (This is why cooking is my specialty and many other things around here are his...the division of labor works well when everyone stays in their comfort zone.) 

       Rigatoni is big pasta...I don't know about you, but I am loving all the little mini shapes of pasta making their ways to the shelves (mini farfalle, mini penne, mini rotini, etc.) so this rigatoni fills up the plate quickly, a little goes a long way.  The mixture of herbs, cheese, olives, and pasta is wonderful.  I would definitely make this again...and it would work with any pasta...the ingredients are easy to have on hand for a busy week night. 

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