Grandma's Kitchen Table

Eating With Ellie: West African-Style Peanut Stew with Chicken

      The 110th recipe I made with the Eating with Ellie group is West African-Style Peanut Stew With Chicken, and can be found in Ellie Krieger's book Whole in One, on page 127.  

       Ingredients: chicken, salt, pepper, peanut oil, onion, cloves, ginger, coriander, cumin, turmeric, cinnamon, chicken broth, tomatoes, sweet potato, greens, red bell pepper, peanut butter, and peanuts.

       It’s still soup season here and I’m taking advantage of it while I still can, although to be absolutely truthful, I do eat soup most of the year, soup-season or not.  We had made a version of African Peanut Stew before in the Ellie CEIMB group many years ago, but this is a new version of the recipe with the addition of the chicken and the reworking of a few of the ingredients.  I liked the chicken in the soup, I’ll probably make only this version from now on actually as I usually have rotisserie chicken left over and this is a great use for it.  Definitely a keeper of a recipe, it was all delicious as you can probably tell by the ingredient list.

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Crispy Crushed Potatoes and Roasted Broccoli with Peanut Sauce

       The 109th recipe I made with the Eating with Ellie group is Crispy Crushed Potatoes and Roasted Broccoli with Peanut Sauce, and can be found in Ellie Krieger's book Whole in One, on page 59.  

       Ingredients: potatoes, broccoli, olive oil, salt, peanut butter, lime juice, garlic, cumin, ground coriander, black pepper, red pepper flakes, and scallion.

       It’s always good to find some side dishes that aren’t so run-of-the-mill to serve with something fairly common, which this week happened to be a grilled pork chop. Potatoes and Broccoli are always welcome here, so finding a nice little sauce to drizzle over them seemed like a treat.  It goes together in just a couple of minutes so it’s waiting to drizzle over the vegetables when they come out of the oven hot and sizzling. The peanut flavor on both the potato and the broccoli is surprisingly really wonderful.  Definitely a repeat from time to time. 

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Potato Swiss Chard Frittata

      The 108th recipe I made with the Eating with Ellie group is Potato Swiss Chard Frittata, and can be found in Ellie Krieger's book Whole in One, page 11.  

       Ingredients: Swiss chard, olive oil, Yukon gold potatoes, onion, garlic, smoked paprika, salt, pepper, and eggs.

       Another easy lunch or dinner recipe for Lent on Fridays (or anytime), this recipe uses things you mostly have on hand and can assemble and cook quickly, say for instance, like you need to get back to watching the NCAA Men’s Basketball Tournament.  I made a fourth of the recipe in the little 6” cast iron skillet (thank you again, Margaret, for the gift) and that was just perfect for lunch for the two of us with a small side salad.  I will make this again, Swiss Chard is just such a nice ingredient…remember to cook the stems for a bit before you add the leaves as they take longer to soften than the leaves, but not too long, only a couple minutes. If you are accustomed to spinach and kale, you really should try subbing in Swiss Chard to see what a beautiful green it is to use and eat. Definitely a repeat worthy recipe.

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

Eating with Ellie: Ancho Black Bean Chili with Orange Essence

       The 107th recipe I made with the Eating with Ellie group is Ancho Black Bean Chili with Orange Essence, and can be found in Ellie Krieger's book Whole in One, on pages 27.  

       Ingredients: olive oil, onion, red bell pepper, garlic, ancho chili powder, cumin, salt, oregano, cayenne pepper, crushed tomatoes, tomato paste, black beans, orange zest, orange juice, honey, Greek yogurt, and cilantro leaves (I used parsley). 

       How many chili recipes can one have is always a good question here.  Mark loves chili (it’s one of three recipes he knew how to make in college), especially in basketball season, so I try different recipes whenever I come across them.  This one doesn’t have meat, so I did put ground beef into the recipe (replacing half the black beans with ground beef) as I knew this was going to be around for March Madness and it is nice to have a good full-meal deal in a bowl ready to go so I don’t need to be cooking and missing too much of any of the games, that’s how we roll here.  

       Another thing that makes this chili different from any other chili I have ever had, is the addition of orange zest and orange juice.  This seemed so odd to me when I read the name of the recipe and looked at the ingredients.  I have never once thought orange and chili go together like this, but you know what? I may always add a bit of orange zest to my chili from now on.  Mark wasn’t particularly sold on this, although he did like it just fine, but the citrus-lover that I am, I liked it a whole lot.  From now on, I’m grating a little orange zest and stirring it into my bowl of chili. The rest of the recipe is pretty much standard chili making procedure.  Definitely repeat worthy.

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Butternut Squash Soup with Tahini and Crispy Chickpeas

        The 106th recipe I made with the Eating with Ellie group is Butternut Squash Soup with Tahini and Crispy Chickpeas, and can be found in Ellie Krieger's book Whole in One, on pages 36-37.  

       Ingredients: olive oil, onion, garlic, butternut squash, chickpeas, salt, cumin, black pepper, turmeric, cayenne pepper, chicken broth, honey, tahini, and crispy chickpeas for garnish. 

       Margaret, Nancy, and I were discussing “soup season” and Margaret is definitely in the camp that there is a Soup Season as she lives in Louisiana and doesn’t make soup in the summer.  Nancy and I are definitely in the camp that Soup Season is all year long. That being said, it is true that once the grill comes out, the soup pot isn’t in use as much as when the grill is tucked away for winter storage.  It’s nearing the time that the grill can come out and play again. Before grilling season truly gets here, and coinciding with March Madness and all the basketball game watching that happens here this time of year, soup is a fine thing to have on hand. 

       Ellie has great soup recipes, I have never made a soup recipe of hers that wasn’t just full of flavor.  She has a way of making the ingredients sing together in perfect harmony.  This soup is no exception, it is creamy without cream, and the spices are just enough to make it interesting and give it all a bit of a nice kick. It all tastes so deliciously fresh. Those little crispy chickpeas floating around are tasty and fun. Definitely worthy of a repeat.  

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

 

        The 106th recipe I made with the Eating with Ellie group is Butternut Squash Soup with Tahini and Crispy Chickpeas, and can be found in Ellie Krieger's book Whole in One, on pages 36-37.  

       Ingredients: olive oil, onion, garlic, butternut squash, chickpeas, salt, cumin, black pepper, turmeric, cayenne pepper, chicken broth, honey, tahini, and crispy chickpeas for garnish. 

       Margaret, Nancy, and I were discussing “soup season” and Margaret is definitely in the camp that there is a Soup Season as she lives in Louisiana and doesn’t make soup in the summer.  Nancy and I are definitely in the camp that Soup Season is all year long. That being said, it is true that once the grill comes out, the soup pot isn’t in use as much as when the grill is tucked away for winter storage.  It’s nearing the time that the grill can come out and play again. Before grilling season truly gets here, and coinciding with March Madness and all the basketball game watching that happens here this time of year, soup is a fine thing to have on hand. 

       Ellie has great soup recipes, I have never made a soup recipe of hers that wasn’t just full of flavor.  She has a way of making the ingredients sing together in perfect harmony.  This soup is no exception, it is creamy without cream, and the spices are just enough to make it interesting and give it all a bit of a nice kick. It all tastes so deliciously fresh. Those little crispy chickpeas floating around are tasty and fun. Definitely worthy of a repeat.  

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Hummus with Spiced Ground Beef and Pine Nuts

        The 105th recipe I made with the Eating with Ellie group is Hummus with Spiced Ground Beef and Pine Nuts, and can be found in Ellie Krieger's book Whole in One, on pages 167-168.  

       Ingredients: pine nuts, olive oil, onion, garlic, cumin, coriander, allspice, cinnamon, red pepper flakes, salt, pepper, ground beef, hummus, grape tomatoes, parsley, and olive oil.  (For the hummus: garlic, salt, chickpeas, tahini, lemon juice, and olive oil...you can use store-bought if you don’t want to make your own.) 

       It’s Big Ten Basketball Season here and sometimes it’s nice to just to have a nice light lunch or supper while watching the games, something to share and enjoy while cheering on the Hoosiers. Or the Hawkeyes. This is a Hoo-Hawk kind of house, with the emphasis on the Hoos, of course, but a close second on the Hawks.  I digress…this is a great little recipe that is easy, delicious, and fun. It will resurface again during March Madness, I’m sure. Go Hoosiers, Go Hawkeyes!

      Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

Eating with Ellie: Honey-Mustard Pork Chops with Sweet-Tart Slaw

        The 104th recipe I made with the Eating with Ellie group is Honey-Mustard Pork Chops with Sweet-Tart Slaw, and can be found in Ellie Krieger's book Whole in One, on page 195.  

       Ingredients: pumpkin seeds, red cabbage, onion, carrots, cider vinegar, olive oil, honey, salt, black pepper, Dijon mustard, and pork chops.

       This is a sheet pan dinner and therefore, incredibly easy. She calls for 10 ounce pork chops…who eats a 10 ounce pork chop?? So the photo shows one 10 ounce pork chop on the bed of warm slaw and we later split that pork chop and slaw into two plates.  The pork chop was very juicy and nicely cooked with the browning that occurred during the broiling minutes.  The real star of the show, in my opinion, and Mark quite liked it as well, was that carrot cabbage onion slaw with its dressing…oh my that was so delicious, it gets a little crispy around the edges which is very nice.  I will be making this all again soon, Mark loves pork chops and I am definitely craving that cabbage slaw already.

 

       Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Asiago-Crusted Chicken with Roasted Tomatoes and Garlic Broccoli

       The 103rd recipe I made with the Eating with Ellie group is Asiago-Crusted Chicken with Roasted Tomatoes and Garlic Broccoli, and can be found in Ellie Krieger's book Whole in One, on page 153.  

       Ingredients: chicken, whole-grain panko bread crumbs, asiago (or parmesan) cheese, paprika, black pepper, olive oil, broccoli, salt, red pepper flakes, Dijon mustard, tomato, oregano, and garlic.

       This is one of the sheet pan dinners in the book and I was a little skeptical that all these things would cook properly at the same time and temperature, but they did so perfectly.  It’s all quick, easy, and delicious. The broccoli has a slight kick from the red pepper flakes and garlic which perks it all up nicely.  The chicken is coated with a little Dijon mustard and the panko crumbs which seals the moisture in the chicken.  The tomatoes have a crumbly topping from the panko and cheese which goes nicely with the oregano on it. All you need to do is assemble everything to put on the sheet pan and put it in the oven for 20 minutes.  I wouldn’t change a thing.  Mark thought it was really good (the chicken is moist and delicious cooked this way) and the only suggestion he had was that next time some sort of potato could make an appearance with it all.  This is not surprising, he thinks every dinner should come with some sort of potato. Judge for yourself.  Definitely a repeat recipe.

 

       Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Chocolate-Chocolate Chip Sheet Cake

       The 102nd recipe I made with the Eating with Ellie group is Chocolate-Chocolate Chip Sheet Cake, and can be found in Ellie Krieger's book Whole in One, on page 228.  (She also has the recipe online at her site click here.)

       Ingredients: pastry whole wheat flour, all-purpose flour, sugar, brown sugar, cocoa, baking soda, salt, water, cider vinegar, canola oil, vanilla, chocolate chips, and powdered sugar for sprinkling on top when they are cooled.

       Mark was looking for a sweet treat that was decidedly chocolate and that he could top off with some whipped cream.  I saw this recipe in the book (all the recipes in the book can be made in one pot, one pan, or one sheet pan) and was intrigued as you make the entire cake in a half sheet pan, no bowls or mixers. I used a half recipe and baked it in a quarter sheet pan. You just add the ingredients into the sheet pan as she says, gently mix it around until it all comes together, clean up the sides a bit, and bake it for 20 minutes.  After it cools, you dust it with a little powdered sugar and cut it into portions to serve.  In Mark’s case…you dollop a little (or a lot) of whipped cream on the top. Apparently this is just the sort of recipe that satisfies that chocolate dessert urge that comes upon people. I wouldn’t actually know about this but he loved it.  While it is not highbrow baking (actually the comparison in mixing it up in the pan could be made to stirring up mud pies when we were children), Mark thought it tasted nice and chocolatey and I thought it was a big bonus that it was fun, easy, and quick to make.

       Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Oatmeal Walnut Skillet Cookies

        The 101st recipe I made with the Eating with Ellie group is Oatmeal Walnut Skillet Cookies, and can be found in Ellie Krieger's book Whole in One, on page 215.  (She also has an Oatmeal Chocolate Chip Skillet Cookie recipe online, the ingredients are the same except for the add-ins as those have chocolate chips and these have raisins, oatmeal, and walnuts.)

       Ingredients: butter, olive oil, brown sugar, egg, vanilla, whole wheat pastry flour, baking soda, cinnamon, salt, rolled oats, raisins, and walnuts (the recipe says you can substitute chocolate chips for the raisins if you like). 

       This is an incredibly easy recipe, goes together in less than five minutes, then you pile it all in a cast iron skillet, bake it for 18 minutes, and you have really delicious cookies.  This recipe is a keeper/repeater for certain. I made it all as she stated with only one glitch.  She said to rest it in the pan for five minutes and then cut into slices.  I wanted to turn it out in order to cut the slices it easier, and I know better than this, I really do, I should have waited another ten minutes to turn it out because when I turned it out after five minutes, it sort-of-kind-of fell apart in places.  Just in some places, so I was able to cut some nice slices so you could have a look.  

       Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Turkey Sausage and Chickpea Soup with Butternut Squash

       The 100th recipe I made with the Eating with Ellie group is Turkey Sausage and Chickpea Soup with Butternut Squash, and can be found in Ellie Krieger's book Whole in One, on page 135. 

       Ingredients: turkey sausage, olive oil, onion, garlic, butternut squash, carrots, salt, cayenne pepper, chicken broth, can of diced tomatoes, chickpeas, and thyme.  (No chickpeas in mine as Mark will not eat them.) 

       It’s cold and wintery here, and although we haven’t had any snow this winter, it still seems like a fine time for soup most days.  This is an easy recipe full of flavor.  I cooked the various ingredients and threw them in the crockpot on low for the afternoon rather than let it simmer on the stovetop. Crockpots for soups and stews are the best, aren’t they…it always feels like someone else is doing the cooking and I just need to show up on time for the meal. This was a good meal, we had a slice of the Cheddar Loaf I made earlier in the week with it, and we watched the Indiana/Purdue basketball game…IU won.  Definitely worth repeat status, the soup recipe, the bread recipe, and the IU win over Purdue.  Life is good.

       Eating with Ellie participants: Margaret at Tea and Scones, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Herbed Pork Tenderloin with Delicata Squash and Brussels sprouts

       The 99th recipe I made with the Eating with Ellie group is Herbed Pork Tenderloin with Delicata Squash and Brussels sprouts, and can be found in Ellie Krieger's book Whole in One, on page 188. 

       Ingredients list: Brussels sprouts, olive oil, salt, garlic, thyme, rosemary, sage, Dijon mustard, black pepper, pork tenderloin, delicata squash, and maple syrup. 

       Mark loves pork so I’m pretty sure I’m going to work my way through the pork recipes in this book faster than the other recipes, it’s always nice to make something I know he is going to enjoy so much.  This is a very easy recipe and all you have to clean up is the sheet pan, which, if you line it with a sheet of parchment, is not much clean up at all.  You do need to put things on it at various times during the cooking process, but really nothing difficult about that, just remembering what to add when.  The flavors of everything are spot on delicious.  Each ingredient has its own flavoring so you don’t get that one-note flavor that you can sometimes get with sheet pan dinners.  This is much appreciated here.  We will be making this again and it will be nice to have the option of changing up the flavors or not. Definitely repeat worthy.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: EJ's Beef Stew

       The 98th recipe I made with the Eating with Ellie group is EJ’s Beef Stew, and can be found in Ellie Krieger's book Whole in One, on page 184. 

       Ingredients list: lean chuck roast, salt, pepper, canola, onion, garlic, beef broth, tomato sauce, lemon juice, soy sauce, bay leaf, potatoes, carrots, and red bell peppers.

       We are having a bit of a cold spell here in central Indiana…uncharacteristically we have had no snow, just a cold spell popping up now and again. The lowest it has gotten is 1 degree, but still…I’m counting that as a cold spell despite what my more northern relatives and friends believe. Snow or no snow, my crockpot sits on the counter more often than not with soup simmering away, such a nice thing to have for lunch or supper during this time of year. 

       The recipe comes together nicely, nothing much different than most stew recipes.  The addition of lemon and soy sauce to a beef stew is new to me so I was eager to see what that taste would be…turns out is quite nice and just a bit different than any other beef stew recipe I have made. I thought maybe the soy sauce would make it seem more Asian than it actually does, it’s not all that strong so it just seems like a nice roundness to the flavors.  The lemon I think made the beef very tender, which was really nice.  We also liked the red bell peppers in this recipe as that is not an ingredient I usually add to beef stew.  All in all, this is a really delicious recipe and I will be making it again from time to time when we are in the mood for beef stew.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Fennel Rubbed Pork Chops with Apple, Kale, and Sweet Potato

       The 97th recipe I made with the Eating with Ellie group is Fennel Rubbed Pork Chops with Apple, Kale, and Sweet Potato, and can be found in Ellie Krieger's book Whole in One, on page 164-165.  You can also find it online, click here. 

       Ingredients list: fennel seeds, black peppercorns, loin pork chops, salt, olive oil, sweet potatoes, onions, red apples, chicken broth, Dijon mustard, and kale.

       Mark loves pork chops and would eat one every week…I’m okay if they appear only once a month. The loin pork chop is my favorite as its very lean and it doesn’t taste too porky.  This recipe was made in one pan on the stovetop and I thought it was going to be easy, and it was easy enough, but there is a bit of moving things in and out at different times and then recombining them.  Not that that is a bad thing…I was just hoping it was more like the sheet pan dinners where you just put it all together and stick it on the stove and let it cook while you go do other things. Despite the standing and cooking and all, it did come together fairly quickly and all the flavors from the different ingredients went very nicely together.  Which means he would like to see it appear again most any time. It was tasty, each ingredient picking up nuances of the others in a most delicious way.  Worthy of repeating.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Mushroom Stroganoff

       The 96th recipe I made with the Eating with Ellie group is Mushroom Stroganoff Soup, and can be found in Ellie Krieger's book Whole in One, on page 25. 

      Ingredients list: olive oil, shallots, mushrooms, garlic, chicken broth, Worcestershire sauce, Dijon mustard, salt, pepper, noodles, milk, sour cream, flour, and parsley.

      This is one of the One Pot recipes in the book and it comes together easily.  It’s helpful if you gather everything and cut, dice, measure, etc. before you start the process of assembling the soup.  None of it is difficult and it will satisfy both your love of just making a nice soup and your love of stroganoff.  It’s not Beef Stroganoff, of course, but it very much satisfies that craving in a healthier version.  Definitely going to be a repeat.   

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Greek-Style Chicken With Potatoes, Peppers, Olives, and Feta

      The 95th recipe I made with the Eating with Ellie group is Greek-Style Chicken With Potatoes, Peppers, Olives, and Feta, and can be found in Ellie Krieger's book Whole in One, on page 150. 

      Ingredient list: lemon, oregano, garlic, salt, pepper, olive oil, chicken, baby new potatoes, red bell pepper, Kalamata olives, and feta cheese.

      This is one of the Sheet Pan Dinners in the book and it comes together quickly, easily, and is very time-friendly on busy days.  I did have the little potatoes pre-cooked as I wanted to be sure they were nice and tender and I wasn’t sure if 20 minutes would do that otherwise. That worked out perfectly. About those little baby potatoes…each week we buy a little bitty bag of them and I boil them up and place them in a container in the refrigerator for the week.  Throughout the week, I morph them into various recipes so they are ready to go when I need them.  This is a very good way to provide a potato option for Mark as he thinks dinner should usually, if not always, include some sort of potato option.  A couple of these little guys does the trick. 

       The whole meal was delicious with that Greek lemon-olive oil-garlic-oregano-olive-feta kind of vibe which we happen to love. Definitely going to be a repeat.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Roasted Salmon with Ginger-Soy Broccolini, Mushrooms, and Edamame

      The 94th recipe I made with the Eating with Ellie group is Roasted Salmon with Ginger-Soy Broccolini, Mushrooms, and Edamame, and can be found in Ellie Krieger's book Whole in One, on page 87. 

      Ingredient list: Salmon, oil, soy sauce, honey, ginger, garlic, toasted sesame oil, sriracha, mushrooms, broccolini, edamame, salt, and pepper.

      This is one of the sheet pan dinners in the book and it comes together quickly, easily, and is very time-friendly on busy days, if you spend more than 30 minutes total on this meal, you are doing something incorrectly. The only thing I changed was that I used broccoli instead of broccolini as while broccolini may be easy to score in NYC, in Indiana it does not have a wide audience, and therefore, it is difficult to find. That, and my husband thinks broccolini is bitter and doesn’t care for it but will happily eat broccoli as many nights as I care to serve it. It’s always good to play to your audience.

       The flavor is Asian-forward with the seasonings but in a nice light sort of way, just really pleasant.  We do not care for things dripping in sauce so I appreciated that the amount of sauce specified to make and use was spot-on for us.  Just a nice little extra bit of flavor to jazz it all up a bit. That roasted broccoli was really lovely, so warm and inviting with those little crusty bits.  This recipe is definitely a repeat. Often.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

Eating with Ellie: Smoky Black Bean and Pork Stew

      The 93rd recipe I made with the Eating with Ellie group is Smoky Black Bean and Pork Stew, and can be found in Ellie Krieger's book Whole in One, on page 183. 

      Ingredient list: pork shoulder, salt, pepper, olive oil, onion, garlic, smoked paprika, bay leaf, cayenne pepper, black beans, chicken broth, dried chorizo, sherry vinegar, tomatoes, red onion, and cilantro (I used parsley). The only changes I made were to add a few carrots as it just needed a bit more color, and we really like carrots in stew.

      We’ve had an exceptionally long autumn weather-wise, here it is the second week of November and the trees are still bearing their lovely fall colors...the weather has been warm and uncharacteristically glorious for this time of year.  That said, there is a change in the air and today marked our last day of outdoor grilling until spring, the grill has been tucked away and the soup pot has been given its place of honor close at hand. It’s one of the great pleasures of winter…that warm mug or bowl of soup while the weather carries on by itself during the blustery days and long dark early nights.

       This is a hearty stew with all the heavy ingredients but the broth is thin so it is lighter than a traditional thick stew, we both liked it a lot.  I made half a batch and it was plenty for several meals throughout the week, one bowlful at a time with a couple of baguette slices will suffice for lunch or dinner.  The flavors were all interesting and tasty, a little spicy, a lot of depth from the various seasonings, and definitely a repeat sometime over the winter.  Winter lasts a long time here.

       Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  

 

Eating with Ellie: Apricot-Ginger Glazed Pork Loin and Carrots Over Napa Cabbage

      The 92nd recipe I made with the Eating with Ellie group is Apricot-Ginger Glazed Pork Loin and Carrots Over Napa Cabbage, and can be found in Ellie Krieger's book Whole in One, on page 193. 

      Ingredient list: apricot preserves, tomato paste, soy sauce, ginger, rice vinegar, sriracha, garlic, carrots, canola oil, salt, pepper, pork loin, pineapple juice, chicken broth, Napa cabbage, and scallions (I left out the scallions as Mark does not care for raw onions in things).
      Sheet pan dinners are all the rage right now, easy enough for a weeknight dinner and appreciated for the flavorful aspects of all kinds of recipes out there for them. I really haven’t done justice to Ellie Krieger’s latest book, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet, although I have had it since it came out in 2019, so that is going to change now while I work my way through it here. 

      The first recipe I’m making came about for three reasons, the first of which is that my husband loves pork roast, the second of which is that I happened to have one on hand when I was going through the book deciding which recipe to make first, and the third reason was that I only needed a quick stop for Napa Cabbage to complete the recipe as I had everything else on hand. 

      One of the main observations about Ellie’s recipes is that there are always a lot of ingredients.  Healthy ingredients, but more than many recipes.  She does this to build flavor.  It means one needs to keep on hand various things from the flavoring sections of the store that one doesn’t always keep on hand, but truly, once you have them on hand, she tends to use the same ones often so you don’t just buy an ingredient and never use it again.  Also, once I have an ingredient, I tend to see it sitting there and think of my own ways to use it in other recipes.  This recipe is like that with the flavorings, but they were all things I had on hand and the flavor combination was excellent, it really enhanced the flavor of the pork loin, which can be rather bland and boring. This recipe is very tasty.

       We liked this recipe a lot and I will be making it again.  I made it the way she suggested in the recipe except for one aspect…the amount of liquid suggested was going to be too much, I could tell.  So instead of 3-4 cups of liquid, I used only 1 cup and skipped the addition of the rest of the liquid.  It was plenty and I was happy with the result. Everything else was spot on, including the cooking times.

      We have taken a break from posting in this group but we are resurrecting it as we enjoy cooking together so much and we all love Ellie Krieger’s recipes, we’ve made probably close to 200 of them between this group and the old CEIMB Ellie group.  Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)

      Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. She is also very generous and has many of her recipes online.

 

Eating with Ellie: Mash Ups - Mashed Sweet Potatoes with Orange Essence

      The 91st recipe I made with the Eating with Ellie group is Mashed Sweet Potatoes with Orange Essence, and can be found in Ellie Krieger's book The Food You Crave, on page 267. The theme for the week was chosen by Gaye:  Mash Ups.  (In the photo:  Everyday Roast Chicken (Whole30), spinach salad with tomatoes and compliant dressing (Whole30), orange sections, blackberries, and my Whole30 take on Ellie's Mashed Sweet Potatoes and Orange Essence.)

       Ingredient list:  sweet potatoes, buttermilk, orange juice, orange zest, nutmeg, light brown sugar, salt, and unsalted butter.
       I've been missing here for a bit as Margaret decided to do the Whole30 program in February and I figured I would keep her company, then Leslie joined in, and for the past two months I have fallen in love with the Whole30 program and not been wanting to do much off-roading at all.  So my food blogging groups have taken a hit.  When I choose a recipe to make for the blog, I make it as stated 99% of the time as I like to see what the chef/author intended, so what I write about is pretty much the way the writer of the recipe intended as I follow it so closely.  I need to make a decision.  I want to keep on with the Whole30 program and I also want to continue to be in a couple of my food blogging groups, particularly this one as I feel Ellie makes healthy and delicious food.  So I have decided that I will try to make Ellie's recipes as compliant with the Whole30 program as I can.  I hope Ellie is okay with that...I love cooking her food. 
      These sweet potatoes are delicious...I left out the sugar, of course, but you really don't need to add sugar to sweet potatoes anyway as they are sweet naturally.  I also left out the buttermilk and butter.  Originally I left them out and had planned to sub coconut milk and ghee for those two ingredients but when I mixed it all up, I liked it all just wonderfully well without adding anything else.  I think they would be a bit creamier in texture if they were added, but I thought the result was absolutely wonderful as it was.  I will make these again, orange and sweet potato are definitely worth repeating often.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Peggy and is Cinco de Mayo Fiesta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. 

 

Eating with Ellie: March to Your Own Drummer - African Peanut Stew

      The 90th recipe I made with the Eating with Ellie group is African Peanut Stew, and can be found in Ellie Krieger's book You Have It Made, on page 271. The theme for the week was chosen by me:  March to Your Own Drummer.  

       Ingredient list: eggplant, peanut oil, salt, onions, garlic, fresh ginger, coriander, cumin, cinnamon, turmeric, vegetable broth, diced tomatoes, collard greens, sweet potato, red bell pepper, peanut butter, and chopped peanuts.  (I could not go the peanut route, so I subbed coconut oil for the peanut oil, almond butter for the peanut butter, and cashews for the peanuts.)
        This week is all about making whatever appeals to you from any of Ellie's recipes.  I needed a good meatless dish for Lent and this one caught my eye because the photo of it was so pretty with all the vibrant colors in the stew.  I also had an eggplant that needed to be turned into something delicious and fortunately found a red pepper and a sweet potatoes to keep it company.  I love stews like this where you can see all the ingredients and eat them one at a time if you wish to do so, which most of the time is how I like to do things like this.  The spices in this made it a little sweet, a little warm in flavor, with a little bit of a kick, nothing too much, just all in the right proportions to have a lovely new batch of flavors different from anything else I was cooking this week.  The nutty taste of the almond butter and cashews was delicious...and so unlike any stews I usually make.  This is a keeper, a recipe that I will enjoy making again 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 there for the coming weeks.  Next week's recipe theme was chosen by Margaret and is What's Between the Slices?  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Stuff It! - Portobello Panini With Gorgonzola and Sun-Dried Tomatoes

       The 89th recipe I made with the Eating with Ellie group is Portobello Panini With Gorgonzola and Sun-Dried Tomatoes, and can be found in Ellie Krieger's book The Food You Crave, on page 65.  You can also find the recipe online here.  The theme for the week was chosen by Peggy:  Stuff It!  

        Ingredient list:  Portobello mushrooms, olive oil, gorgonzola, sun-dried tomatoes, salt and pepper.  
        This cheese and tomato stuffed mushroom looked like a good idea when I was shopping around for a recipe with something stuffed into something else for this week's theme.  I like all the ingredients, so letting them all keep close company seemed like a fine deal.  I don't know if this was a case of "too many things touching" or if I didn't like the combination of them together, but whatever it was, this will not be a repeat recipe.  The first indication that this wasn't going to fly was that the mushroom was great on the plate but then as it sat for even a very little bit, it got watery/weepy and that leakage was unappealing on the plate as I was trying to eat it.  The addition of salt was unnecessary as it was plenty salty with the bleu cheese, which I think is a really salt cheese on its own, so it was really salty in taste.  The sun-dried tomatoes got sort of lost in the overpowering taste of the cheese, so I couldn't taste them as much as I wanted to, maybe it would have been better for me to have twice the amount of tomatoes as cheese.  I did it eat for my lunch and it wasn't a total loss, but it won't be on the repeat list.  I will say, if you really like bleu cheese, this might be your recipe as that flavor was the most pronounced.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by me and is Valentine's Week: Your Heart's Desire.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Mexican Madness - Chipotle Orange-Glazed Pork Chops with Maple Squash Puree

      The 88th recipe I made with the Eating with Ellie group is Chipotle Orange-Glazed Pork Chops with Maple Squash Puree, and can be found in Ellie Krieger's book So Easy, on page 135.  You can also find the recipes online here and here.  The theme for the week was chosen by Gaye:  Mexican Madness.  

       Ingredient list: For the pork chop - maple syrup, orange juice concentrate, canned chipotle, adobo sauce, bone-in pork loin chops, salt; For the squash - frozen cooked butternut squash, water, maple syrup, butter, and salt.  
        Mark loves pork chops.  I am not that great with the execution of making pork chops, so through the years, we haven't had that many unless he was grilling them on the grill outdoors and he was in charge.  Lately, I have been seeing a lot of pork chop recipes that seem like ones I could execute with a fair amount of success so I have been experimenting this past month trying to see if I can make pork chops worth eating.  Turns out, I have come upon some nice recipes that guarantee success.  This is one of those recipes.  These were delicious, nicely done, and the flavors really made them shine, orange and pork really do go together, I was skeptical, but they do.  Definitely a repeat.
         Frozen cooked butternut squash is a new one for me, I didn't even know you could buy that, but turns out you can and it is easy to prepare.  You will want to make a puree or mash from it because the little pieces do not hold their shape when you heat them, so it lends itself well to a mash.  The butternut squash flavor was very good, I was surprised.  It was nice to flavor them to compliment the pork chop recipe.  Definitely a repeat. 
         I know these two recipes don't seem like Mexican Madness, the truth is that I'm not all that fond of Mexican food generally, but I do like certain ingredients and Chipotle in Adobo Sauce is one of those for sure, I love that smokey spicey kick, so I always have that on hand to add to chili.  And squash grows plentiful in Mexico, so I'm thinking that my selection can qualify for my version of Mexican Madness...check out the others who clearly have more experience in making Mexican food.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Peggy and is Stuff It.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Soup's On: Red Bean Stew with Walnuts and Pomegranate

       The 87th recipe I made with the Eating with Ellie group is Red Bean Stew with Walnuts and Pomegranate, and can be found in Ellie Krieger's book Weeknight Wonders, on page 233.  The theme for the week was chosen by Margaret:  Soup's On!  

       Ingredient list: onion, canola oil, garlic, kidney beans, ground coriander, red pepper flakes, pomegranate juice, walnut pieces, chicken broth, salt, pepper, parsley, red wine vinegar, and pomegranate seeds.  
       It's definitely soup weather here in Indiana.  Not as cold as it has been in years past, but still with the chill in the air, soup is a welcome companion for lunch or dinner in January.  This stew is full of flavor and delicious, it's very thick without much liquid, but I didn't mind that as it truly ate like a stew and not a soup.  I liked the kind of sweet and sour flavor it had going on with the nice tangy taste of the vinegar, which always makes beans just wake right up in my opinion.  The walnuts gave it a nice meaty crunch.  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 there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Mexican Madness.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: It's Cold Outside, Let's Warm It Up - Pork Chops with Carrots, Parsnips, and Sage

       The 86th recipe I made with the Eating with Ellie group is Pork Chops with Carrots, Parsnips, and Sage, and can be found in Ellie Krieger's book Weeknight Wonders, on page 121.  The theme for the week was chosen by me:  It's Cold Outside, Let's Warm It Up.  

       Ingredient list: pork loin chops, canola oil, salt, pepper, carrots, parsnips, sage, apple cider, chicken broth, Dijon, and honey.  
         When it is cold outside, I love firing up the stove and oven and making something with substance and depth.  When I was growing up in Iowa, the winter months were always very cold, snowy, icy, windy, and just no place you wanted to be after dark, which comes early in the winter.  There was always something magical about the oven and stove top hosting wonderful meals that seem to just bring comfort and security from the warmth and fragrance emitting from them.  This week seemed like a great time to create something along those lines with maybe just a tad more lightness in the carbs/calorie/fat contents.  Enter Ellie with this homey comforting pork chop dinner that would be welcome on any Iowa dinner table in the midst of these cold winter days...and just as welcome at our Indiana table as well.  The flavors are excellent and the parsnips with their light creamy color make it seem like you are having potatoes with the carrots. The cider kept the pork chops moist and tender, the mustard so delicious with the pork.  We served a salad alongside and loved this meal.  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 there for the coming weeks.  Next week's recipe theme was chosen by Margaret and is Soup's On.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Barnyard Fun - Almond-Crusted Chicken Tenders With Apricot-Mustard Dipping Sauce

        The 85th recipe I made with the Eating with Ellie group is Almond-Crusted Chicken Tenders With Apricot-Mustard Dipping Sauce, and can be found in Ellie Krieger's book You Have It Made, on page 176.  The theme for the week was chosen by Peggy:  Barnyard Fun.  

        Ingredient list: yogurt, thyme, garlic powder, salt, pepper, chicken tenders, whole-wheat panko, sliced almonds, olive oil, lemon zest, apricot preserves, and Dijon.  
         Fried chicken is something I never make here at the house.  I don't like the mess it makes and I don't think we need to be making a whole lot of fried food here, especially now that Mark is trying to nix that out of his diet completely.  When I saw this recipe for a baked chicken tender that sorta kinda maybe looked like a piece of fried chicken, it caught my attention and this week seemed to be a good time to give it a go.  It's very good. Does it taste exactly like the Colonel's recipe with that drippy oozy moist chicken and breading, well, no, it does not, but it is still very good.   It makes you feel like you ate a piece of fried chicken and takes away the craving you might be having for fried chicken so I'm counting this a rounding success.  The dipping sauce was very nice and easy to make, so a little of that did make me feel like I was having a special treat.  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 there for the coming weeks.  Next week's recipe theme was chosen by me and is It's Cold Outside, Let's Warm It Up.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: New Year Celebration - Black-eyed Peas, Greens, Eggs, and Ham

        The 84th recipe I made with the Eating with Ellie group is Black-eyed Peas, Greens, Eggs, and Ham, and can be found in Ellie Krieger's book Weeknight Wonders, on page 124.  The theme for the week was chosen by Gaye:  New Year Celebration.  

         Ingredient list: onion, celery, ham, canola oil, garlic, canned black-eyed peas, kale, Creole Seasoning, chicken broth, eggs, and hot sauce.  
         It is customary, I am told, that one serves something called Hoppin' John in the south for New Years.  I grew up in Iowa and have lived my adult life in Indiana, so this is not so much a tradition for us but many friends do serve it and I thought this year I would give it a go.  The recipe first caught my eye when Gaye chose it earlier and posted it for Breakfast for Dinner week back in April of last year, click here.  You will note that Gaye had no trouble finding black-eyed peas in a can in Australia, but that I could not for the life of me find black-eyed peas in a can in Indianapolis.  Okay, my search was two stores, which is my limit generally as I am not a shopper.  So, I did substitute some nice Northern Navy Beans in a can which I happen to love and seem to me to look like their southern neighbors, minus that little black eye.
        This is a really good recipe, the flavors are delicious, they work so nicely together (love kale in anything), and I am now a fan of this Hoppin' John style New Years tradition.  (Plus it is a very good way to use up any leftover Christmas ham that you have hanging around.)  Using canned beans means that it doesn't take very long and you can assemble things as you go as you do a little of this and that between adding it to the pan.  I took the photo in the pan because...well because in my mind this dish was complete as far as Ellie was concerned, but there is no way I am eating a runny egg, so as far as I was concerned, this needed a few additional minutes of cooking time.  Well worth every single bit of the process.  Just maybe this is going to take center stage next New Years here as well.  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 there for the coming weeks.  Next week's recipe theme was chosen by Peggy and is Barnyard Fun.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: It's Beginning To Look A Lot Like Christmas - Open Faced Grilled Vegetable Sandwiches

       The 83rd recipe I made with the Eating with Ellie group is Open Faced Grilled Vegetable Sandwiches, and can be found in Ellie Krieger's book Weeknight Wonders, on page 82.  The theme for the week was chosen by me: It's Beginning To Look A Lot  Like Christmas.  

        Ingredient list: zucchini, red bell pepper, red onion, olive oil, baguette, mozzarella, basil pesto.  
        I'm certain you are wondering what my recipes choice has to do with the theme this week, and my only explanation is that the recipe has the traditional colors of Christmas in it, so that looked pretty seasonal, and the fact that when one is running around getting ready for Christmas, recipes like this that are quick and easy (and healthy) are much appreciated.  It went together quickly, tasted fresh and inviting, the pesto gives it a bit of a deep exciting flavor, and it worked out as a great lunch for us both on a busy day. 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 there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is New Year Celebration.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Fowl Weather - Chicken Romesco

       The 82nd recipe I made with the Eating with Ellie group is Chicken Romesco, and can be found in Ellie Krieger's book Weeknight Wonders, on page 151.  The theme for the week was chosen by me: Fowl Weather.  

        Ingredient list: slivered almonds, onion, olive oil, garlic, roasted red peppers, smoked paprika, fire-roasted canned diced tomatoes, sherry vinegar, salt, pepper, chicken breasts, olive oil, and parsley.  
         This sauce is delicious...it kind of seeped into the chicken a bit as you can see from the photo, but nevertheless, it was such a nice texture and taste for the chicken.  Although there are several steps and ingredients, it all really did come together quickly (you use jarred roasted red peppers to help that along as she suggested).  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 there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is New Year Celebration.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: When Life Gives You Lemons - Roasted Provencal Salmon and Fennel

       The 81st recipe I made with the Eating with Ellie group is Roasted Provencal Salmon and Fennel, and can be found online here.  The theme for the week was chosen by Gaye:  When Life Gives You Lemons.  

        Ingredient list: lemon juice, lemon zest, olive oil, honey, thyme, salt, pepper, fennel, salmon, and lemon wedges for serving.  
         Lemon is my favorite ingredient, sweet or savory, if there is lemon in the recipe, I'm usually in right away.  I always have a bag of lemons on hand and I don't use them sparingly.  It's not unusual for me to substitute other ingredients when I am out to avoid a trip to the market, but when it comes to lemons, if I'm using the last one, the next stop for me is the produce department to restock my lemons. 
        This recipe has lemon wedges, lemon juice, and lemon zest...your complete lemon round up! Salmon and lemon are MFEO (Made For Each Other) and seriously, you can't really serve me any kind of fish without a side of lemon, it just wouldn't be right.  Loved this recipe, it was fast and easy, and the fennel is best ever when it is roasted with those crisp little brown edges and that nice bit of lemon to perk it all up and make it sing its own song, as in you could just make a meal out of roasted fennel and lemon.  Definitely a repeat, the only question is how often. 

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Peggy and is Nuts and Such.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: It's Pizza Night - Grape and Ricotta Pita Pizzas

       The 80th recipe I made with the Eating with Ellie group is Grape and Ricotta Pita Pizzas, and can be found online here.  The theme for the week was chosen by Margaret:  It's Pizza Night.  

        Ingredient list: pita pocket bread, olive oil, ricotta, grapes, honey, lemon, and basil.  
      This week for Pizza Night I decided I wanted to try something new and different and maybe not what one thinks of when one thinks of Pizza Night.  I found this recipe online, decided it sounded delicious, and it definitely didn't sound like any pizza I had ever had before, so this was the direction I ended up going for this week.  It is absolutely worthy of a repeat, the flavors are fresh, fun and tasty.  I particularly liked the grapes/cheese/lemon/honey combination.

      If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is When Life Gives You Lemons.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Chili Today, Hot Tamale - Vegetarian Black Bean Chili with Ancho and Orange

       The 79th recipe I made with the Eating with Ellie group is Vegetarian Black Bean Chili with Ancho and Orange, and can be found online here at Food and Wine.  The theme for the week was chosen by Peggy:  Chili Today, Hot Tamale.  

        Ingredient list:  canola oil, onion, red pepper, garlic, tomato paste, ancho chili powder, cumin, oregano, cayenne, salt, pepper, canned crushed tomatoes, black beans, water, honey, orange zest, orange juice, garnish with parsley and Greek yogurt, if desired. 
        This week I was all set to make a chicken chili...I had my recipe all lined up, my ingredients all in the house, and somewhere between that and execution of the recipe, I waffled and bagged it in favor of a vegetarian chlii recipe of Ellie's that I found online.  I never make vegetarian chili.  This is a family of chili lovers, all who like meat in their chili...not just vegetables and definitely not chicken.  So I can't really explain what happened exactly but here it is...a perfectly delicious and healthy vegetarian chili.  And I didn't even miss the beef.  And I didn't have to apologize for using chicken in a chili recipe which around here just might be like having Thanksgiving without the turkey. 
         A really great aspect of this recipe is that you can have everything on hand in your pantry to make this when a trip to the store might be out of the question, like during a snow storm or during an extreme bout of "I'd rather do most anything than go to the grocery store right now."  And this chili is good...it tastes meaty with the beans and the flavors are ones I would normally use in chili (well not the orange, but it was very nice).  I would definitely make this one again.  It's nice to be vegetarian now and again once in awhile sometimes.  And, if the others want beef or chicken, it is easy enough to just add that in for them.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by me and is Fowl Weather.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

 

Eating with Ellie: Perfect Pasta - Lemon-Thyme Orzo Pilaf

       The 78th recipe I made with the Eating with Ellie group is Lemon-Thyme Orzo Pilaf, and can be found in Ellie Krieger's book Weeknight Wonders, on page 263.  The theme for the week was chosen by Gaye:  Perfect Pasta.  

        Ingredient list: shallots, olive oil, orzo, chicken broth, Parmesan cheese, tomatoes, thyme, lemon, salt, and pepper.  

       It has taken me quite awhile to learn to think of orzo as pasta.  It looks a lot like rice so I tend to use it where I would use rice and not really as pasta on its own.  This week's theme inspired me to select orzo when considering which Ellie pasta dish I wanted to make.  The recipe is simple and delicious, I would not hesitate to make it over and over, and the combinations could be endless. 
        The Parmesan melts into the pasta giving it that cheesy goodness that I love with any kind of pasta (sometimes I think it is really the cheese I'm going for and not the actual pasta). The chicken broth gives it a savory flavor as do the shallots and tomatoes.  The lemon just makes it all sing.  All of the ingredients are simple, the directions are all simple, and it is all weeknight friendly as it takes hardly any time at all.  We served it with baked chicken on a bed of lettuce with a drizzle of olive oil and balsamic vinegar and a sprinkling of fresh ground pepper.  Make enough for leftovers as it reheats well in the microwave and/or it is also great morphed into a pasta salad...I did a little of each. 

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Peggy and is Chili Today, Hot Tamale.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Fall Harvest - Roasted Brussels Sprouts

       The 77th recipe I made with the Eating with Ellie group is Roasted Brussels Sprouts, and can be found in Ellie Krieger's book So Easy, on page 188.  The theme for the week was chosen by Margaret:  Fall Harvest.  

        Ingredient list: Brussels sprouts, olive oil, salt.  

       Brussels sprouts always seem to get a bad rap.  Whenever they are mentioned most everyone goes, "ewwww" and the discussion comes to an abrupt end.  I happen to love Brussels sprouts.  I just steam them for a little tiny bit and put a tiny glisten of butter on them and a little tiny bit of salt, and that's all they need, they are just wonderful.  Yes, they are...stop that right now. 
         Roasting the Brussels sprouts is new to me, I haven't made them like this before and I have to say these are fantastic.  The outer leaves turn sort of papery and crunchy and the inner part is soft but not mushy.  I didn't add a thing to them and they were just perfect.  Definitely a repeat, and often!

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Perfect Pasta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Rice is Nice - Chicken, Broccoli, Brown Rice Casserole

        The 76th recipe I made with the Eating with Ellie group is Chicken, Broccoli, Brown Rice Casserole, and can be found in Ellie Krieger's book You Have It Made, on page 181.  The theme for the week was chosen by Margaret:  Rice is Nice.  

        Ingredient list: chicken, salt, pepper, olive oil, onion, garlic, thyme, flour, white wine, chicken broth, milk, lemon zest, Parmesan cheese, brown rice, and broccoli.  

       This is a whole lot of ingredients touching in a small space...I'm not that fond of this sort of thing, casseroles in general, but I had chicken and rice and broccoli and it seemed like a good time to try it as I do like all those ingredients.  Since I could see all the ingredients in the recipe, I figured I could separate them all and eat them that way.  And that worked.  I did like the flavor of the lemon and the wine in the mix.  Other than that, it was kind of bland and I'm not really sure how I would jazz that up.  The little bit of cheese melted on the top was nice.  Would I make this one again?  Probably not, not the fault of the recipe, just that I'm not all that fond of casseroles in general...but once in awhile one should make one just to see if that's changed.  It hasn't.    That, however, doesn't mean you won't like it.  :-)

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Perfect Pasta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: This Spud's For You - Cheeseburger-Stuffed Twice-Baked Potatoes

       The 75th recipe I made with the Eating with Ellie group is Cheeseburger-Stuffed Twice-Baked Potatoes, and can be found in Ellie Krieger's book You Have It Made, on page 132.  The theme for the week was chosen by me:  This Spud's for You.  

        Ingredient list: russet potatoes, olive oil, salt, pepper, lean ground beef, onion, garlic, onion powder, paprika, mushrooms, tomato sauce, diced tomatoes, cheddar cheese, and broccoli.  

       The photo of this recipe in the book looked so inviting and delicious for dinner.  I made it just like she said and had great success...okay, in my world broccoli should not be touching anything else too much so I didn't put it in the mix but instead served it on the side, which was just wonderful, but you can mix yours up if you like, I'm sure you will enjoy that.  Other than that, I made it all as she directed.  it was and easy and enjoyable dinner.  Depending on the size of your potatoes, one half might be plenty for one person, you will know as you are making it.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Perfect Pasta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: It's Peachy - Peach Pie Smoothie

        The 74th recipe I made with the Eating with Ellie group is Peach Pie Smoothie, and can be found in Ellie Krieger's book So Easy, on page 22.  The theme for the week was chosen by Gaye: It's Peachy.  

        Ingredient list: nonfat milk, nonfat yogurt, unsweetened frozen peaches, honey, vanilla, cinnamon, nutmeg, ginger, and ice.  

        Sometimes you just want an extra special treat that makes you think you had something really decadent and tasty but you know that you really should have something healthy instead.  This would describe the Peach Pie Smoothie, it tastes very much like peach pie and gives you the satisfaction of maybe just having had a nice slice of peach pie, but in fact it is healthy and guilt-free.  A winning combination.  It goes together much faster than a peach pie for sure.  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 there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Perfect Pasta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: One Fish Two Fish Red Fish Blue Fish - Halibut Nicoise in Foil Packets

       The 73rd recipe I made with the Eating with Ellie group is Halibut Nicoise in Foil Packets, and can be found in Ellie Krieger's book Weeknight Wonders, on page 190.  The theme for the week was chosen by Margaret: One Fish Two Fish Red Fish Blue Fish. 

        Ingredient list:  thin green beans, Roma tomatoes, lemon, halibut fillets, salt, pepper, black olive tapenade, white wine, olive oil, fresh thyme, and fresh basil leaves.  

        I am a fan of cooking in foil...well, let me change that to read cooking in parchment paper, which is like cooking in foil, but I just happen to prefer parchment paper over foil.  I always think the foil part is going to react badly with any acid in the food, with parchment paper you don't have to worry about it.  Cooking in parchment lets you assemble everything ahead of time and simply place it on a tray and into the oven when it is time to bake it for dinner.  Cleanup is easy, just toss the paper into the trash.
  
         This is a wonderful recipe...I loved everything about it, the flavors, the combination of ingredients, and the end result of having a lovely baked fish with vegetables all ready to eat in one small packet.  Definitely a repeat.  Often.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Perfect Pasta.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

Eating with Ellie: Savvy Salads - Chicory Salad with Green Apple, Cranberries, and Blue Cheese

       The 72nd recipe I made with the Eating with Ellie group is Chicory Salad with Green Apple, Cranberries and Blue Cheese, and can be found in Ellie Krieger's book Weeknight Wonders, on page 37.  The theme for the week was chosen by me: Savvy Salads.  

        Ingredient list:  lettuce, apple, blue cheese, cranberries, olive oil, white wine vinegar, salt, and pepper.  

        I made this salad twice, once as specified, and once adding shredded chicken to it to make it a more complete meal, both times absolutely delicious, light, and refreshing.  We eat a lot of salad, actually we eat salad every single day, so it is nice to have just some simple and tasty change ups in the salad realm to keep it interesting.  This is a very good one, crunchy and sweet with the apple and cranberries which compliments the creamy tang of the blue cheese.  Definitely one to repeat often.

       If you wonder how the others did this week, click here to follow their post links.  You can also find the recipe schedule there for the coming weeks.  Next week's recipe theme was chosen by Margaret and is One Fish, Two Fish, Red Fish, Blue Fish.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you.

        Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

 

 

Eating with Ellie: Eggs-actly - Broccoli Chedddar Quiche in a Bag

       The 71st recipe I made with the Eating with Ellie group is Broccoli Cheddar Quiche in a Bag, and can be found in Ellie Krieger's book You Have It Made, on page 33.  The theme for the week was chosen by Gaye: Eggs-actly.  

        Ingredient list:  olive oil, onion, broccoli, mustard powder, salt, pepper, milk, flour, eggs, cheese.  

       This new book of Ellie's gives all the tips for making recipes ahead, including freezing, storing, reheating, and such in each recipe's preparation notes.  For this recipe Ellie says that baked eggs take on a rubbery texture after being frozen but that fresh eggs do not.  She gives the instructions for making the quiche filling ahead with the fresh raw eggs, freezing it in a bag, and the instructions for thawing it for use in the quiche.  It sounded interesting to me, so I did that and froze it all up and thawed it all out to see how it tasted.  I also made one fresh to be baked at the same time to see how it compared.  I could not tell the difference between the mixture that had been frozen and the mixture that had been freshly made so it seemed to work just fine.  The time saving aspect of this would be that you could do all the cooking of the onions, broccoli, and seasonings and have that all done (including cleaning the pan) so that on a busy weeknight all you have to do is assemble the ingredients and pop it into the oven, which is a nice feature in any recipe. 

       The taste was really nice and fresh, next time I will add a couple more veggies probably as broccoli and onion are good, but if mushrooms or peppers come to the party, it could really be rocking.  :-)  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 there for the coming weeks.  Next week's recipe theme was chosen by me and is Savvy Salads.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you. 

       Note:  In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to guy her books to get the recipes.  You can also find her recipes at her site here, at her weekly newspaper article here, her recipes online here, and at her current tv show site here.  We know that you will enjoy using Ellie's books again and again and that you will feel your money was well spent.

Eating with Ellie: One Potato, Two Potato - Parsley Potatoes

       The seventieth recipe I made with the Eating with Ellie group is Parsley Potatoes, and can be found in Ellie Krieger's book Weeknight Wonders, on page 255.  The theme for the week was chosen by Margaret: One Potato, Two Potato.  

       Ingredient list:  baby red potatoes, parsley, olive oil, salt (and I added a little pepper as well).  

       We've all made Parsley Potatoes many, many times, no doubt about it.  They are easy and quick and delicious.  My guys are butter-loving fiends, so these kinds of potatoes are always just a convenient vehicle for the transportation of an excess amount of butter.  I wasn't sure Mark was going to go for this idea of potatoes without butter.  I specifically mentioned that I was making these and did he want to try them or would he prefer that I just serve his up regular-like.  He was game to try these and declared them wonderful...using extra virgin olive oil is much better for your health than using copious amounts of butter and these were definitely tasty and delicious.  I will make these again, I didn't miss the butter at all and I can switch back and forth between the two recipes knowing that no one will be complaining.  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 there for the coming weeks.  Next week's recipe theme was chosen by Gaye and is Eggs-actly.  Please come and join us at any time, just leave the link to your post that week so that week so we know where to find you. 
  NOTE:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. You can also find her recipes at her site here and also here and she publishes a weekly recipe in the newspaper here and has recipes on her current tv show site here.  We know you will enjoy using Ellie's books again and again as we all do and that your money will be well spent.  :-)

Eating with Ellie: Melons, Melons, Everywhere - Golden Gazpacho

       The sixty-ninth recipe I made with the Eating with Ellie group is Golden Gazpacho, and can be found in Ellie Krieger's book Weeknight Wonders, on page 64.  The theme for the week was chosen by me: Melons, Melons, Everywhere.  

       Ingredient list:  yellow tomatoes, cantaloupe, cucumber, olive oil, sherry vinegar, salt, and white pepper. 

       Melon season is upon us, and we love melons of all sorts, so I timed choosing this theme carefully to arrive just at the peak of melon season in Indiana (I have no idea what Gaye is going to do with this living in Australia with her seasons being opposite of ours so I am eager to see what she chose to make this week).  It also happens to coincide with tomato and cucumber season so it was nice having very fresh ingredients this week, nicely ripe and ready. 

       You can make this gazpacho smooth or you can leave it a bit more chunky if you prefer by controlling how you whir it all up in the blender.  It is sort of like a fruit/vegetable smoothy and tastes fresh and clean.  I loved it and I will make it again, probably tomorrow as I have more of the ingredients just waiting on a designation.  Light, refreshing, cool, creamy, and it tastes like a special treat.  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 One Potato, Two Potato.  Please come and join us at any time, just leave the link to your post that week so we know where to find you. 

       NOTE:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. You can also find her recipes at her site here and also here and she publishes a weekly recipe in the newspaper here and has recipes on her current tv show site here.  We know you will enjoy using Ellie's books again and again as we all do and that your money will be well spent.  :-)

Eating with Ellie: It's Not Easy Being Green - Shaved Brussels Sprouts Salad with Hazelnuts and Dried Apricots

       The sixty-eighth recipe I made with the Eating with Ellie group is Shaved Brussels Sprouts Salad with Hazelnuts and Dried Apricots, and can be found in Ellie Krieger's book Weeknight Wonders, on page 31.  The theme for the week was chosen by Gaye: It Isn't Easy Being Green.  

       Ingredient list:  hazelnuts, Brussels Sprouts, olive oil, sherry vinegar, orange juice, Dijon, honey, salt, pepper, and dried apricots. 

       In keeping with the theme of it not "easy being green," I figured Brussels sprouts were definitely in that category as so many people say they don't like Brussels sprouts at all and will not eat them.  Ever.  I live with one of those people.  I happen to love Brussels sprouts so I knew even if I had to eat the whole salad by myself, it would be just fine.  That said, I served it up, called it "slaw" and Mark ate his whole serving declaring it delicious.  I waited until after he had finished to tell him it was shaved Brussels sprouts and not the cabbage he thought he was eating (which is another thing, how can one like cabbage and not Brussels sprouts as all they are is little bitty cabbages...just saying). 

       The dressing for the salad is light and flavorful, the nuts give it a pleasing little crunch, and the sweetness of the apricots are like little treasures buried in each bite.  Definitely a repeat, Brussels sprouts are so good for you! 

       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 Melons, Melons, Everywhere.  Please come and join us at any time, just leave the link to your post that week so we know where to find you. 

      NOTE:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  We know you will enjoy using Ellie's books again and again as we all do and that your money will be well spent.  :-)

Eating with Ellie: Eat Your Veggies - Garden Penne Bake

       The sixty-seventh recipe I made with the Eating with Ellie group is Garden Penne Bake, and can be found in Ellie Krieger's book You Have It Made, on page 283.  The theme for the week was chosen by Margaret: Eat Your Veggies.  

       Ingredient list:  penne pasta, garlic, olive oil, zucchini, mushrooms, tomatoes, carrot, basil, salt, pepper, marinara sauce, ricotta cheese, and mozzarella. 

       This recipe is definitely full of vegetables, and although it looks like a complete mess in the photo, it was tasty and delicious.  There are a lot of ingredients touching in this one, I'm not really too keen on that but my guys love that sort of thing so I might make it again for them if I happen to have a lot of vegetables on hand in season, which was this case this week.  For myself, you can line up all those veggies separately on a plate and I would happily eat them all, they really don't need much else other than their little selves.

       If you want to feed a crowd, this recipe is it, I made 1/4 of the recipe and it was a huge amount. We had enough for two other meals with this amount as we served it as a side with some sliced chicken. In this book, Ellie's recipes are all make ahead recipes if you choose, and she also gives instructions for freezing them and reheating them, which are nice features of the recipes in this book.

       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 It Isn't Easy Being Green.  Please come and join us at any time, just leave the link to your post that week so we know where to find you. 

       NOTE:  In our posts, we do not publish the recipes from Ellie Krieger's books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  We know you will enjoy using Ellie's books again and again, as we all do, and that your money will be well spent.  :-)

Eating with Ellie: Red, White, or Blue, It's Up To You - Muesli Parfaits

       The sixty-sixth recipe I made with the Eating with Ellie group is Muesli Parfaits, and can be found in Ellie Krieger's book So Easy, on page 36.  The theme for the week was chosen by me: Red, White, or Blue, It's Up To You in honor of Independence Day.  

       Ingredient list:  almonds, milk, yogurt, oats, honey, vanilla, and mixed berries. 

       Finding something red, white, or blue for this week was easy, Ellie has a lot of recipes in her books that are full of fresh fruit and veggies and encourages everyone to "eat the colors."  I settled on this recipe as it worked nicely for breakfast this time of year with all the fresh berries on hand this season.  You let the milk, oats, yogurt, honey, and vanilla sit overnight in the frig together and dress it all up with the almonds and berries in the morning, making for a quick assembly on a busy morning when you are in a rush to eat and get going.  I think this one will be a recipe that I keep on hand and eat often in the summer months and I am thinking the stone fruits and apples of later summer would be nice with this as well.  Filling and refreshing, this was a hit.  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 Eat Your Veggies.  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: The Color Purple - Grapes Simmered in Port Wine Sauce

       The sixty-fifth recipe I made with the Eating with Ellie group is Grapes Simmered in Port Wine Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 287. The theme for the week was chosen by Margaret: The Color Purple.  

       Ingredient list:  orange, ruby port wine, cinnamon stick, honey, grapes, and Greek yogurt. The theme was to pick something colored purple and I was thinking of eggplant (which Mark won't eat no matter how cleverly I try to disguise it) and purple grapes...I'm sure there are other purple things as well but those things came to mind as I remembered Ellie had a recipe for grapes in the dessert section of this book.  And, as luck would have it, I had all the ingredients on hand! 

       This is really simple and quick...you just simmer the wine, orange, cinnamon, and honey for the time it says, add the grapes, boil for the time it says, and let it rest for five minutes.  Even without the Greek yogurt topping, it all reminded me of Greek food: the wine, the orange flavor, the grapes, the honey, the cinnamon...definitely Greek flavors.  It was delicious.  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 Red, White, or Blue, It's Up To You.  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: 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.  :-)

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.  :-)

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.