Grandma's Kitchen Table

Eating with Ellie: Wrap it Up - Asian Chicken Wrap

       The fiftieth recipe I made with the Eating with Ellie group is Asian Chicken Wrap, can be found in Ellie Krieger's book So Easy, on page 83, and was chosen for the group by me to fit into the theme Wrap it Up. 

       Ingredient list:  cabbage (or lettuce) leaves, cooked chicken, red bell pepper, whole wheat bread wraps, Greek yogurt, mayonnaise, brown sugar, soy sauce, Dijon, sesame oil, and Thai hot chili sauce. 

       Wraps are such an easy way to assemble lunch that you can eat at home or take with you when you are on the go.  The combinations of ingredients within are endless and a wrap is a good way to use up the bits and pieces left at the end of the week, small portions of things that just seem to end up in containers in the frig and are perfectly good but don't make a whole meal on their own. 

       The sauce that gets drizzled on the ingredients before the final wrap up in this recipe compliments the other ingredients wonderfully well, a few Asian-inspired ingredients that make your mouth sing when you encounter them in each bite.  I used lettuce instead of Napa cabbage as sometimes Napa cabbage is hard to find here, but the rest of the ingredients remained the same as written and I would recommend this combination of flavors without reservation, it it was all delicious and satisfying.  Definitely worthy of a repeat.

       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.

Eating with Ellie: Coconut-Date Truffles

       The forty-ninth recipe I made with the Eating with Ellie group is Coconut-Date Truffles, can be found in Ellie Krieger's book Weeknight Wonders, on page 290, and was chosen for the group by me. 

       Ingredient list:  pistachios, coconut flakes, dates, cinnamon, cloves, and salt. 

       There is no cooking/baking to this recipe, just a bit of food processor action and you have a little tasty snack that works as a truffle or bite of "candy" if you are looking for that little something to satisfy a sweet tooth.  They are small in size, sweet and rich in taste and texture, so one little bite-sized morsel satisfies nicely, surprisingly enough.  The cinnamon and cloves make it smell and taste like Christmas, which was fun.  Thumbs up on this recipe. Definitely worthy of a repeat.

       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.

Eating with Ellie: Indy 500: What's in Your Lunchbox - Spicy Egg and Avocado Wrap

       The forty-eighth recipe I made with the Eating with Ellie group is Spicy Egg and Avocado Wrap, and can be found in Ellie Krieger's book So Easy, on page 31.  The theme for this week was chosen by me: Indy 500:  What's in Your Lunchbox? 

       Ingredient list:  eggs, lettuce, whole wheat bread wraps, avocado, tomato, cucumber, Thai chili sauce, salt, and pepper. 

       This week is all about the Indianapolis 500 Race here in Indianapolis and this is a special year because it marks the 100th running of the Indy 500.  Each year hundreds of parties and gatherings are planned around the Indy 500.  And there are hundreds of ideas for filling your lunchbox or picnic basket or cooler on Race Day, everything from the extravagant gourmet to the humble pb&j sandwich, fruit, and cookies. 

       Almost everyone has an idea or a tradition of what they want in their lunchbox on Race Day.  For me, it's simple, something not too heavy or greasy, something that has heft to it so you aren't looking for additional food that isn't on the healthier side, but not too much as it's usually hot and humid outside and you definitely don't want a hot and heavy lunchbox.  This wrap is perfect as it doesn't need special refrigeration as long as you eat it in a timely manner, it's portable, it's not messy, and it's full of healthy ingredients that are good for you.  Perfect for a Race Day Lunchbox.  And, if you aren't going to the race, it's perfect for lunch anytime.  You can change up the ingredients in countless ways but I am very happy with Ellie's version just as it is. Definitely a repeat.

       These are my favorite wraps, they come in different "flavors" and make it very easy to roll up a wrap without it cracking or getting out of hand with sloppiness as they are oval in shape, not round.  Just in case you wanted to know and all.
 

       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 theme was chosen by Gaye and is Divine Desserts.  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: Super Soups - Creamy Asparagus Soup

       The forty-seventh recipe I made with the Eating with Ellie group is Creamy Asparagus Soup, can be found in Ellie Krieger's book Weeknight Wonders, on page 62, and fits in with the Super Soups theme chosen for the group by Chaya. 

       Ingredient list:  leeks, olive oil, potato, thyme, salt, pepper, chicken broth, asparagus, lemon juice and yogurt.

       It's no secret that I am a soup lover, I eat soup every season all year around.  Matt is always happy to be my cohort in soup forays as we are both happy when any dining experience involves soup.  Creamy soups are comforting and delicious, no doubt about it.  That said, with creamy soups you have a lot invested in fat and calories so they don't seem to be a good every day choice.  This recipe has not one ounce of cream in it, no cream at all.  The creaminess comes from blending all the ingredients with the small potato acting as a thickener.  It tastes fresh and light and definitely like a asparagus, which is a favorite, so this recipe hit on all of that for me and I would definitely make this one again, it was a very nice lunch.  Definitely worthy of a repeat.

       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.

Eating with Ellie: Guinness and Beef Skillet Stew

       The forty-sixth recipe I made with the Eating with Ellie group is Guinness and Beef Skillet Stew, can be found in Ellie Krieger's book Weeknight Wonders, on page 108, and was chosen for the group by Glennis. 

       Ingredient list:  steak, salt, pepper, canola oil, carrots, potatoes, stout beer, tomato paste, beef broth, flour, pearl onions, and peas. 

       When I think of an average stew, I think of a creamy heavier version of a soup.  In those terms, this "stew" is more of a soup consistency rather than of a stew consistency.  Which is definitely fine by me as I'm a soup lover on any given day in any given season.  The use of steak and not a fattier cut of meat makes this recipe a bit more calories/fat friendly, as does the moderate use of starchy veggies and thickener (flour).  Tomato paste gives it a nice consistency and depth of flavor.  All in all, this is a very good stew/soup recipe that we enjoyed and would make again when we want a lighter/healthier version of a beef stew.  Definitely worthy of a repeat.

       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.

Eating with Ellie: Filet Mignon with Zucchini and Parsley-Caper Sauce and Pan-Steamed Broccoli with Lemon, Garlic, and Parsley Gremolata

       The forty-fourth recipe I made with the Eating with Ellie group is Filet Mignon with Zucchini and Parsley-Caper Sauce, can be found in Ellie Krieger's book Weeknight Wonders, on page 109, and was chosen for the group by Gaye.  The forty-fifth recipe I made is Pan-Steamed Broccoli With Lemon, Garlic, and Parsley Gremolata, is found on page 253, and was chosen by Sarah. 

       Ingredient list for the steak recipe:  shallot, capers, parsley, olive oil, sherry vinegar, black peppercorns, filet mignon, zucchini, and salt. 

       Ingredient list for the broccoli recipe:  broccoli, lemon, parsley, garlic, olive oil, salt, and pepper. 

       This meal was made on a night I needed big flavors and a big plate of food (although it is pretty calorie-friendly with all the veggies on it), so I combined two of the weeks' recipe choices and came up with a guy-pleasing dinner of steak and veggies.  It worked out nicely as I cooked the zucchini in the same pan as the steak was cooked in after the steak was finished and resting, the zucchini doesn't take long at all and it picked up all those lovely pan juices and such from the steak, very nice. 

       While many mothers struggle trying to get their children to eat broccoli, my two boys have loved broccoli right from their first forays into solid food, I could make broccoli every night and they would happily eat it with joy, so it is nice to have another broccoli recipe at hand, the lemon/garlic flavor in this one is delicious and gives it all light fresh flavors. 

       While the parsley caper sauce for the steak was nice, it probably is not a big repeat here, I can think of other sauces we prefer much more, but it was nice to try it.  Two really nice recipes.  Definitely worthy of a repeat.

       If you wonder how the others did this week, click here for the steak recipe and click here for the broccoli recipe to follow their post links.  You can also find the recipe schedule for the coming weeks there.

Eating with Ellie: Orzo With Shrimp, Peas, Herbs, and Feta

       The forty-third recipe I made with the Eating with Ellie group is Orzo With Shrimp, Peas, Herbs, and Feta, can be found in Ellie Krieger's book Weeknight Wonders, on page 180, and was chosen for the group by Margaret. 

       Ingredient list:  peas, shrimp, lemon, basil, mint, orzo, olive oil, onion, garlic, salt, pepper, and feta. 

       Margaret and I are always on the same page when it comes to shrimp...we could probably join a group that made nothing but shrimp recipes each week and be happy campers.  There wasn't a single ingredient in this one that I didn't love.  That said, Mark isn't "too keen on mint in my savory dishes so please leave that out."  Done. I made it as written, except for the mint, there is none of that in my version on the plate.  We both enjoyed this recipe, agreed it would be a welcome guest if it were to visit again, and is fairly easy and simple to make on a busy weeknight.  Definitely worthy of a repeat.

       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.

Eating with Ellie: Loaded Hummus Plate

       The forty-second recipe I made with the Eating with Ellie group is Loaded Hummus Plate, can be found in Ellie Krieger's book Weeknight Wonders, on page 236, and was chosen for the group by Sarah. 

       Ingredient list:  eggs, romaine, cucumber, radishes, garlic, salt, chickpeas, tahini, lemon, olive oil, cumin, paprika, and pita bread. 

       This is a fun recipe, it's mostly just assembling ingredients that require just a small amount of messing around with to make them nice contributors to the whole plate.  You can make a small plate for one or you can make a double size for two or you can make a whole lot for a crowd.  I would make this again, you can mix and match veggies to suit your palate on any given day.  Very nice flavors and textures as written. Definitely worthy of a repeat.

       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.

Eating with Ellie: Ceviche Salad with Avocado and Grapefruit

       The forty-first recipe I made with the Eating with Ellie group is Ceviche Salad with Avocado and Grapefruit, can be found in Ellie Krieger's book Weeknight Wonders, on page 49, and was chosen for the group by Glennis. 

       Ingredient list:  limes, halibut (I used shrimp), grapefruit, jalapeno, red onion, avocado, lettuce, olive oil, salt, and cilantro leaves (I used parsley). 

       What a nice lunch salad, the shrimp/avocado/grapefruit combination is light and refreshing, just perfect for a warm summer day when you really don't want to heat up the stove or oven and just want to enjoy something cold and cooling.  The onion and jalapeno give it all a nice spicy kick, but not too much.  Definitely worthy of a repeat.

       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.

Eating with Ellie: Eggs in a Skillet With Spicy Tomato and Bell Pepper Sauce (Shakshuka)

       The fortieth recipe I made with the Eating with Ellie group is Eggs in a Skillet With Spicy Tomato and Bell Pepper Sauce (Shakshuka), can be found in Ellie Krieger's book Weeknight Wonders, on page 227, and was chosen by Chaya. 

       Ingredient list:  onion, red bell pepper, olive oil, garlic, paprika, cumin, red pepper flakes, coriander, salt, canned diced tomatoes, eggs, goat cheese, and parsley. 

       In my world eggs and tomatoes should not be touching.  Ever.  Or so I thought.  I put off doing this recipe for the longest time as I could not imagine making, or eating, tomatoes and eggs touching.  For whatever strange and odd reason today, I made this recipe and I even ate it.  And I liked it!! All the spices make for a very lovely tasting sauce, not so tomato-y as I had imagined, and I did make the egg more solid than runny as there is only so far I am willing to go on that whole runny egg scene that is currently sweeping the nation. Such a surprise for me that I am thinking of repeating this.  Soon.  Fast, easy, delicious. 

       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.

Eating with Ellie: Mushroom Sloppy Joes

       The thirty-ninth recipe I made with the Eating with Ellie group is Mushroom Sloppy Joes, can be found in Ellie Krieger's book Weeknight Wonders, on page 93, and was chosen by Peggy. 

       Ingredient list:  onion, green bell pepper, canola oil, garlic, mushrooms, pinto beans, tomato sauce, tomato paste, molasses, chili powder, cider vinegar, dry mustard, salt, pepper, and whole wheat hamburger buns. 

       If you are looking for a meatless meal, I do believe this one would fill the bill nicely.  It is delicious, tastes like the Sloppy Joes I have known through my life, and definitely does not include meat.   The guys were so-so on this as they would rather have it with beef, but I was very happy with it.  For me, definitely worth a repeat.  

        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.

Eating with Ellie: Plate of Pasta - Fettuccine with Walnuts and Parsley

       The thirty-eighth recipe I made with the Eating with Ellie group is Fettuccine with Walnuts and Parsley, and can be found in Ellie Krieger's book The Food You Crave, on page 155. (You can also find this recipe online here.)  Margaret chose the theme for the week: Plate of Pasta. 

       Ingredient list:  fettuccine, garlic, olive oil, walnuts, parsley, chicken broth, Parmesan cheese, salt, and pepper.

       Sometimes I search my pantry for something, anything, whatever, that I can make with what I have on hand and maybe (or not) throw some leftover chicken or meatballs into it.  This would be one of those recipes.  It is absolutely delicious with the garlic, cheese, and nuts all on its own for a side dish or a meatless meal.  It also pairs well with just about any protein, including chicken, beef, pork, shrimp, and even eggs.  I would know personally as this is a standby from this book which I have had for years and years and cook from regularly, for some reason I've never posted this recipe until now.  I guess it was just waiting for the perfect time.  Definitely a repeat.  

       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 theme was chosen by me and is Indy 500:  What's in Your Lunchbox?  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: Divine Desserts - Chocolate Chunk Cookies

       The thirty-seventh recipe I made with the Eating with Ellie group is Chocolate Chunk Cookies, and can be found in Ellie Krieger's cookbook Comfort Food Fix, on page 257.  Gaye chose the theme for the week:  Divine Desserts. 

        Ingredient list:  butter, brown sugar, granulated sugar, oil, egg, vanilla, all-purpose flour, whole wheat flour, baking soda, salt, and chocolate chunks. 

        With just the two of us here, we don't make a lot of desserts unless I know I can farm some of them out or serve them to guests.  This does not, however, apply to cookies.  Cookies are the preferred baked goods dessert product say all the guys.  I can make cookies by the dozens and know they will disappear in a timely fashion. Chocolate Chip cookies are a favorite so I have been wanting to try this recipe for them for quite some time, nice to have a deadline to force my hand in making them. 

       These are very good, I am impressed that the little amount of butter/oil did not affect the taste of the batter and the combination of the two flours worked very nicely as well.  Lots of vanilla flavor, which is always a good thing, and a particularly good thing if one should say, perhaps, maybe, leave out the chocolate pieces in some of the cookies to accommodate those of us who don't really care for those in there.  Mark says they are worthy of the name.  Definitely a repeat.  

       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 theme was chosen by Margaret and is Plate of Pasta.  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: Cinco de Mayo: Let's Cook Mexican! - Chicken Enchiladas with Avocado Sauce

       The thirty-sixth recipe I made with the Eating with Ellie group is Chicken Enchiladas with Avocado Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 145.  I chose the theme for the week: Cinco de Mayo:  Let's Cook Mexican! 

       Ingredient list:  chicken, avocado, buttermilk, cilantro, lime, salt, pepper, tomatilla salsa, red onion, and corn tortillas. 

       I'm not the biggest Mexican food fan, when friends pick restaurants for us to meet and eat at, they know that I'm not ever on the "Let's Eat Mexican!" bandwagon.  Recently I've been trying to broaden my tastes in that regard so when my recipe choice fell on May 5th, I figured it would be a nice thing to celebrate Cinco de Mayo and pick a recipe that would fall into that category.  For someone who is easing into Mexican flavorings, etc., this is an excellent recipe as it is not too spicy or forward in flavor.  I really liked the chicken with the tomatilla and avocado sauce.  The chicken was creamy and a little spicy, a great combination.  Even Mark, who loves bold spicy Mexican cuisine, enjoyed this very much. The plate in the photo is smaller than a dinner plate and that said, the portion allotment of two of these per person is more than generous, one is very filling and plenty for a portion size. Definitely a repeat.  

       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 theme was chosen by Gaye and is Divine Desserts.  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: What's on the Side? - Wasabi Mashed Potatoes and Peas

       The thirty-fifth recipe I made with the Eating with Ellie group is Wasabi Mashed Potatoes and Peas, and can be found in Ellie Krieger's book Weeknight Wonders, on page 267.  Margaret chose the theme for the week: What's On The Side?

       Ingredient list:  potatoes, wasabi powder, milk, unsalted butter, peas, and salt. 

       The first thing that attracted me to this recipe was the wasabi ingredient:  wasabi with potatoes and peas?  I thought wasabi was just for Asian recipes or sushi, I've never had it as a more pedestrian ingredient with potatoes and peas. What a find! The wasabi is delicious with potatoes and peas and gives it all a little pleasing pop of flavor and spicy kick. I thought the wasabi powder would make the sauce green but it wasn't really, just a pale sort of green. I mostly left the potatoes in chunks with just a slight mashing as I thought we would prefer it that way, but you could completely mash them. This won't be the last time I make this recipe, it was wonderful, and it gives me more ideas for the use of wasabi.  Definitely a repeat.  

       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 theme was chosen by me and is Cinco de Mayo: Let's Cook Mexican!  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)