Grandma's Kitchen Table

Eating with Ellie: Let's Make Cake - Pineapple Upside-Down Cake

       The sixty-fourth recipe I made with the Eating with Ellie group is Pineapple Upside-Down Cake, and can be found in Ellie Krieger's book Comfort Food Fix, on page 297.  The theme for this week was chosen by me: Let's Make Cake in honor of Margaret's birthday. 

       Ingredient list:  butter, brown sugar, pineapple rings, flour, whole-wheat pastry flour, sugar, baking powder, baking soda, water, buttermilk, canola oil, eggs, and vanilla extract.    

       This week was Margaret's birthday and while EK doesn't have a lot of cake recipes, she does have a few where she changed up the ingredients to make you feel like you are having your old favorite version but in fact are eating a tasty slimmed down version.  While this doesn't look like a traditional birthday cake, it is very delicious and worthy of company/celebration status. 

       I made individual cakes because we don't eat a lot of cake here and it seemed like I could make a couple little ones to share without there being a lot of leftovers which would eventually just get tossed as, well, we don't eat a lot of cake around here now that Matt is out of the house and state with no chance of a "drive by" eating possibility.  Definitely a repeat, Mark loves pineapple upside-down cake and this is a good one. 

       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 The Color Purple.  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: Cheesy Delights - Gourmet Pork Burgers with Blue Cheese

       My 139th recipe with the Wednesday with Donna Hay group is Gourmet Pork Burgers with Blue Cheese, was chosen for the theme this week, Cheesy Delights, and is found in Donna Hay's book Simple Dinners on page 130.  (Please note that my photography skills are sadly lacking and for some reason things always look darker, these were perfectly done to a nice brown color, not blackened, and the caramelized onion relish underneath the burger was also just a lovely shade of brown, so employ your imaging skills this week, thank you.)

       The ingredient list:  bread crumbs, milk, ground pork, quince paste, rosemary leaves, salt, pepper, caramelized onion relish, lettuce leaves, blue cheese, and buns.

       This recipe caught my eye this week as Mark was thinking we should have something with pork (Mark is always thinking we should have something with pork actually).  I saw this pork burger with the blue cheese and thought it would also qualify nicely for the Cheesy Delights theme, what could make something more delightful than a big slice of flavorful cheese perched on the top?  

       We made sliders instead of full-size burgers as with pork it seems we do much better with the smaller versions as we tend to be able to correctly get the timing right without ending up with a dry burger, sometimes with the larger ones we aren't so great at guessing when they are actually done in the middle and they sail off into "overdone" territory.  These were moist, flavorful, and quick.  By the time I capped them off, the cheese on top was melted nicely and I thought about retaking the photo but truly, we just wanted to eat them at that point, so there you have it.  One of these with a small salad and some oven sweet potato fries is all you need for a quick, easy, and filling dinner.  They were delicious. Definitely a repeat. 

       Wonder what the others made?  You can find that by clicking here.  Next week's theme is I've Got a Sweet Tooth.  Join us and leave a link to your post at the website, no commitment required. 

 

Eating with Ellie: Eat More Chicken - Chicken with Tomato-Onion Chutney

       The sixty-third recipe I made with the Eating with Ellie group is Chicken with Tomato-Onion Chutney, can be found in Ellie Krieger's book Weeknight Wonders, on page 153, and was chosen by Margaret for the theme Eat More Chicken.  

       Ingredient list:  onion, garlic, canola oil, mustard seeds, ripe tomatoes, dried apricots, tomato paste, cider vinegar, dark brown sugar, salt, pepper, cumin, ground coriander, and chicken breasts.  I tossed on some parsley just for color and fun and because my herb pots are full of green goodness at this time. 

       This is such a simple recipe, but so packed with flavor.  The sauce simmers for 15 minutes so it has time to thicken and absorb the flavors throughout, and you really don't have to babysit it much, just stir it now and again.  The chicken is easy to cook, and really in less than 30 minutes you have a very nice dinner.   The flavors remind me of Indian flavors, those deep warm spices of cumin and coriander.  The kick of garlic and vinegar add depth and interest while simmering the tomatoes and tomato paste gave everything a deep rich tomato flavor.  Absolutely delicious and 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: Lovely Legumes - Falafel Salad

       The sixty-second recipe I made with the Eating with Ellie group is Falafel Salad, and can be found in Ellie Krieger's book Weeknight Wonders, on page 51.  The theme for this week was chosen by Gaye: Lovely Legumes. 

       Ingredient list:  whole wheat pita pockets, olive oil, lemon, tahini, cumin, ground coriander, salt, pepper, cayenne, chickpeas, tomatoes, cucumbers, scallion, parsley, and cilantro. 

       This is a fun recipe, and I always think chickpeas are a little bit of fun in themselves, their roly poly little selves served up in interesting ways.  As the recipe name suggests, it's like a falafel, using all the ingredients you would normally find in a falafel but in a salad form instead.  It is served with oven-crisped pita wedges.  The dressing is simple and full of flavor with the different spices, the veggies and chickpeas all taste fresh and light, just perfect for a weekday lunch.  Definitely a repeat. Buy the book, it's full of healthy quick fresh recipes that you will use time and 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 theme was chosen by me and is Margaret's Birthday - Let's Make Cake!  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: From the Sea - Prawn Spaghetti with Lemon Vodka Sauce

       My 138th recipe with the Wednesday with Donna Hay group is Prawn Spaghetti with Lemon Vodka Sauce, was chosen for the theme this week, From the Sea, and is found in Donna Hay's book Simple Dinners on page 40.

       The ingredient list:  spaghetti, butter, garlic, prawns (shrimp), cream, vodka, lemon juice, parsley, salt, and pepper.

       Margaret and I could have a blog where we just cooked shrimp recipes.  Seriously, we are both all about the shrimp recipes all the time.  I know without a doubt that when I go over to her blog post for this week, I will find shrimp.  It just is.  

       This is an excellent recipe, there are only a few ingredients (use the best of each you can find) and it takes hardly any time at all to make, even on a busy night.  The impact is worthy of any restaurant anywhere, really, truly, it is.  You will need to try it to see for sure for yourself, so buy the book and make this recipe (much less expensive than a restaurant meal) many many others in this book that make Simple Dinners one of those books that sits on my countertop quite often. We loved the combination of shrimp, garlic, lemon, cream, and vodka...it just all works together so deliciously.  Definitely a repeat. 

       Wonder what the others made?  You can find that by clicking here.  Next week's theme is Cheesy Delights.  Join us and leave a link to your post at the website by clicking here, no commitment required. 

 

 

Eating with Ellie: Egg Noodles with Onions, Caraway, and Parsley

       The sixty-first recipe I made with the Eating with Ellie group is Egg Noodles with Onions, Caraway, and Parsley, can be found in Ellie Krieger's book Weeknight Wonders, on page 264, and was chosen by Chaya.  

       Ingredient list:  whole wheat egg noddles, onion, garlic, parsley, olive oil, caraway, chicken broth, butter, salt, and pepper. 

       This is a great little side dish that you can whip up in hardly any time at all on a busy weeknight.  We used it to accompany kielbasa and asparagus so it rounded out the plate nicely.  The noodles have a little punch with the caraway, onion, and garlic, which really gives them a lot of interesting flavor, jazzes up those plain noodles!  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: Where's the Beef - Chipotle Beef-Stuffed Portobello Mushrooms

       The sixtieth recipe I made with the Eating with Ellie group is Chipotle Beef-Stuffed Portobello Mushrooms, and can be found in Ellie Krieger's book Weeknight Wonders, on page 105.  The theme for this week was chosen by Margaret: Where's the Beef? 

       Ingredient list:  large Portobello mushroom caps, canola oil, salt, pepper, onion, garlic, chipotle in adobo sauce, ground beef, diced tomatoes, tomato sauce, corn, cumin, oregano, chili powder, cilantro, and cheddar cheese. 

       Yep, that's a lot of ingredients for a weeknight wonder, sort of like making chili actually.  As with chili, I would have liked all the ingredients to cook together a little longer, simmer quite a bit so they kind of grow to love one another, but I guess there is something to be said for just having them all thrown together and eaten this way as well.  It was good, don't get me wrong, it was definitely good, I just think a little longer cooking time would serve to deepen the flavors, but then it wouldn't be a weeknight wonder if you had to plan for time for a lot of slow cooking. 

       This recipe is a good way to make use of lean ground beef, makes it go further, and gives you a little something different than serving it between a bun as a hamburger...the mushroom sort of acts like part of a bun I guess, but with much healthier and good-for-you benefits.  If you live in a household where there is always a smile when the word chili is mentioned, you will definitely want to try this recipe, it satisfies nicely.  One cap each is plentiful and filling. Definitely a repeat. Buy the book, it's full of healthy quick fresh recipes that you will use time and 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 theme was chosen by Gaye and is Lovely Legumes.  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: Asian Flair - Chicken and Mint Summer Rolls with Soy and Sesame Dipping Sauce

      My 137th recipe with the Wednesday with Donna Hay group is Chicken and Mint Summer Rolls with Soy and Sesame Dipping Sauce, was chosen for the theme this week, Asian Flair, and is found in Donna Hay's book Fresh and Light on page 34 for the Summer Rolls and page 188 for the Dipping Sauce.

       The ingredient list:  rice paper, chicken, napa cabbage, fresh mint leaves, soy sauce, sesame oil, sugar, ginger, Chinese Rice Wine, toasted sesame seeds, and Chinese five spice powder.

       Asian food is usually lunch fare here as Mark does not really care for the tastes of it. (Margaret has the same issues at her house with Bill, so we are kindred spirits in making ourselves Asian lunches quite often.)  Usually I can pare down the recipes to make one serving for myself and that satisfies me when I have the craving for Asian food.  Summer rolls are something I make a lot in the summer, well really, all year long, but they are especially nice in the summer when I don't want to heat up the oven or stove.  As they are served cold, it's a lovely lunch on the hottest of days. 

       This recipe is fresh and cool and extremely friendly on the calorie counts...some cabbage, chicken, and herbs with a little sauce.  I liked the mint in this (sometimes I am not that fond of mint in things) and would definitely recommend keeping it in there for flavor and a nice clean eating feel.  This is a great way to use up some extra chicken if you have some on hand, you just shred it and add it into the roll.  Definitely a repeat. 

       Wonder what the others made?  You can find that by clicking here.  Next week's theme is From the Sea.  Join us and leave a link to your post at the website by clicking here, no commitment required.

 

Eating with Ellie: I've Got a Sweet Tooth - Cake and Banana Toss with Spiced Chocolate Drizzle

       The fifty-ninth recipe I made with the Eating with Ellie group is Cake and Banana Toss with Spiced Chocolate Drizzle, can be found in Ellie Krieger's book Weeknight Wonders, on page 275.  The theme for this week, I've Got a Sweet Tooth, was chosen by Peggy.  

       Ingredient list:  angel food cake, dark chocolate, bananas, and cinnamon. 

       Mark's dad started it all too many years ago to even count...at the end of every meal should be a little something sweet to eat.  Just a little something, doesn't have to be much, although much is always appreciated by him.  And so it goes, Mark is always appreciative of a little sweet something at the end of the meal (and if there isn't something, he has a stash of chocolate next to his tv watching chair). 

       This recipe was incredibly easy to put together, some torn pieces of angel food cake (she suggests store bought), sliced bananas, melted chocolate with cinnamon swirled into it drizzled on top, and there you have it, a nice sweet treat for dessert within literally a couple of minutes.  (Yes, I know I can't drizzle, I am not a chocolate fan and messing around with it is not my favorite by a long shot so I just sort of plopped it on there and called it a day.  It tastes the same, right?) You could vary the fruit any number of ways to match seasonal availability.  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: Marvelous Meats - Grilled Lamb Chops with Minted Pea Sauce

       The fifty-eighth recipe I made with the Eating with Ellie group is Grilled Lamb Chops with Minted Pea Sauce, can be found in Ellie Krieger's book Weeknight Wonders, on page 126.  The theme for this week, Marvelous Meat, was chosen by Gaye.  

       Ingredient list:  leek, olive oil, chicken broth, peas, lamb loin chops, salt, pepper, and mint leaves. 

       Lamb is good, we like lamb a lot.  Lamb is also quite pricey around here so we don't make lamb dishes on a regular rotation.  This week lamb loin chops were on sale at a great price and I knew this was the time to jump on it and make this lamb chop recipe I had been eyeing for quite some time.

       Fast, easy, simple for a weeknight wonder and the grilled taste was absolutely wonderful.  The pea and mint sauce was great, and no cream or butter in it, complimented the lamb chops nicely. 

       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: From the Sea - Scallops with Warm Citrus Sauce

       The fifty-seventh recipe I made with the Eating with Ellie group is Scallops with Warm Citrus Sauce can be found in Ellie Krieger's book Weeknight Wonders, on page 185.  The theme for this week, From the Sea, was chosen by Margaret.  

       Ingredient list:  lemon, oranges, canola oil, scallops, salt, pepper, shallots, tarragon, white wine, butter, and honey.  

       We pretty much love anything that comes from the sea and welcome the chance to use seafood in our meals.  I like recipes that let you prep things and have them all ready to go when it is time to make dinner and this recipe allowed me to do that.  Sectioning the citrus always takes me a good chunk of time because I don't do it often enough to get good and fast at it. 

       After those sections were all glistening nicely in the bowl, the rest of the preparation was fast and efficient.  The sauce created by the wine and citrus is just perfect with these scallops.  We really liked this recipe and  I will make this one again as it is 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: Spinach Salad with Mushrooms and Red Onion

       The fifty-sixth recipe I made with the Eating with Ellie group is Spinach Salad with Mushroom and Red Onion, can be found in Ellie Krieger's book Weeknight Wonders, on page 30, and was chosen for the group by Chaya.  

       Ingredient list:  button mushrooms, red onion, spinach leaves, olive oil, cider vinegar, Dijon mustard, salt, and pepper. 

       We needed a simple salad to go with the meatball dinner and this one jumped out at me right away.  Just a few simple ingredients (I usually have all these on hand any given week so that makes it easy as well), that come together quickly make this appealing for a busy weeknight.  You will feel really good eating all this spinach!   I will make this one again as it is 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: Sesame Quinoa

       The fifty-fifth recipe I made with the Eating with Ellie group is Sesame Quinoa, can be found in Ellie Krieger's book Weeknight Wonders, on page 260, and was chosen for the group by Chaya.  

       Ingredient list:  quinoa, chicken broth, sesame seeds, scallions, toasted sesame oil, and salt. 

       This recipe is just simple ingredients that are all pulled from the pantry and combine to make a really wonderful quinoa dish.  I love toasted sesame oil and using just a teeny tiny amount can change up a recipe quickly, giving it so much flavor.  This was a perfect side dish for some steamed shrimp I made for lunch.  Fast, easy, inexpensive, and tasty, I will make this one again as it is 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: Meatballs with Simple Marinara

       The fifty-fourth recipe I made with the Eating with Ellie group is Meatballs with Simple Marinara, can be found in Ellie Krieger's book Weeknight Wonders, on page 107, and was chosen for the group by Margaret.  

       Ingredient list:  garlic, olive oil, crushed tomatoes, tomato paste, basil, oregano, pepper, carrot, Parmesan cheese, egg, ground beef, oats, and salt. 

       There are a few swap outs in this recipe which make it healthier, like the oats for the bread, and the carrots obviously give it some additional healthy aspects. Using lean meat makes this recipe a friendly version of an old standby that makes a frequent appearance at our home.  The sauce is really easy, made with pantry items I always have on hand, so I will be using this version again.  It's nice and thick and tastes so rich.  I liked the carrots in the meatballs, I couldn't really taste them, but I liked the idea of them being in there. 

       I made the meatballs smaller than the recipe said as I don't have a lot of patience to stand around browning meatballs and I wanted to be sure they were done quickly.  I will make this one again as it is 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: Sensational Salad - Celery, Radish, and Herb Salad

       The fifty-third recipe I made with the Eating with Ellie group is Celery, Radish, and Herb Salad, can be found in Ellie Krieger's book Weeknight Wonders, on page 34, and was chosen for the group by me to fit in the theme Sensational Salad. 

       Ingredient list:  celery, radishes, parsley leaves, mint leaves, olive oil, lemon, salt, pepper, and freshly shaved Parmesan cheese. 

       This salad might not look all that sensational because the ingredients are rather pedestrian and so few of them, but it really is a great little salad.  Many times I buy radishes for this or that, and the same with celery and parsley. and it seems like I don't quite use them all up in a timely manner by the end of the week, so I was very happy to run across this recipe to use the next time that happened, which was this week. (Anytime you can use up ingredients on hand makes something sensational!)

       The salad is easy to put together, takes hardly any time at all, and tastes fresh, light, and a little spicy and lemony, which is a win win in my book.  I will make this one again as it is 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: Chicken and Broken Noodle Soup

       The fifty-second recipe I made with the Eating with Ellie group is Chicken and Broken Noodle Soup, can be found in Ellie Krieger's book Weeknight Wonders, on page 75, and was chosen for the group by Margaret. 

       Ingredient list:  canola oil, chicken breast, salt, pepper, onion, carrot, celery, garlic, escarole, chicken broth, basil, red pepper flakes, and whole wheat spaghetti. 

       This is a no-nonsense chicken noodle soup, everything is fresh and healthy and good for you.  The escarole is the only ingredient I don't normally have on hand, but you could sub in spinach or kale easily and have the same healthy benefits.  Sometimes I just feel like chopping and dicing and throwing things into a pot to cook for a bit so this recipe satisfies all those urges to get into the kitchen and do all that with the added bonus that you have a lovely lunch when you are finished. Much better than anything that comes in a can.  :-)  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: Get Some Pork on Your Fork - Pork Chops with Pears in Port Wine Sauce

       The fifty-first recipe I made with the Eating with Ellie group is Pork Chops with Pears in Port Wine Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 115.  The theme for this week was chosen by Gaye: Get Some Pork on Your Fork. 

       Ingredient list:  pears, pork chops, salt, pepper, chicken broth, port wine, and Dijon mustard. 

       Mark is our resident pork eater here so he was happy to hear that Gaye had selected a pork recipe for the theme this week, I don't make pork near enough in his opinion.  This was all simple, cook the pears, cook the pork chops in a separate pan (so you are in this for two skillets but that's not too bad in the scheme of things), then transfer pork to hold on a plate while you make the sauce to join them all together in a happy way on the plate for serving.  This satisfied the pork lover here and I thought it was quite nice myself, the mustard and wine sauce is delicious, easy, fast, and full of a spicy full flavor.  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 Where's the Beef?  Please come and join us at any time, just leave the link to your post that week so we know where to find you.  :-)