Tuesday, July 30, 2013

Spinach with Sesame Dressing

Our Donna Hay group usually leaves the fifth week of a month free or we do our own thing.  This month, Kayte invited any of us, who would like to cook this spinach dish with her.  The dish is easy to make and it mainly spinach so how could I pass it up?

I used baby spinach instead of "the momma spinach" so my spinach was much shorter than shown in Donna's book.  It looked beautiful with long strips of spinach

The recipe comes from Modern Classics 1 by Donna Hay.  There are very few ingredients and yet it tastes great.  This makes a lovely side dish.   I also placed it under a piece of salmon and served it as an appetizer.

I am not sure how many of the members made this recipe but be assured, they will have something interesting on their blogs so if you have a minute, drop in on Gaye, Margaret,  Sarah and Kayte .   

I thought you might be interested in what we plan to make in August.  If you like what you see, join with us in cooking the Donna Hay way.

August 7 - Green Curry Chicken with Sweet Potato in Off the Shelf, page 134
August 14 -  Pear, Rocket, and Bleu Cheese Salad in Modern Classics 1, page 52
August 21 -  Honey Cakes in Off the Shelf, page 170
August 28 -   Artichoke and Feta Tarts with Tomato Salad   

This is linked to Garden Fare Saturdays     Weekend Potluck

Monday, July 29, 2013

Peppers and Dogs

We are not hot dog eaters but, in the summer, there is always a package in the freezer for last minute barbecues, just like there is chopped meat and chicken cutlets.  With some potatoes and salad, we can throw a  party together in minutes.

Today, I found three packages with a total of 4 hot dogs in the freezer.  Time for a new package and to get rid of these.  So for dinner, we had hot dogs (in place of sausages) and bell peppers.  I stuffed a gluten free hot dog roll with lots of caramelized onions, three different colored peppers, seasoning and of course, the hot dog.  My hubby was about to get the mustard but I strongly suggested not to.  The vegetables blended with the seasoning and added enough flavor that we would not want the mustard to dilute it.  We ate it with a green salad with tomatoes from the garden and we were perfectly content.  Don't forget the glass or orange juice.

Peppers and Dogs (the hot dogs were chicken dogs)


2 tablespoons of olive oil

1 large, very large sweet onion, thin sliced (used a mandolin)

one half of 3 different peppers (I used orange, yellow and green.)

mixture of your making - Italian seasoning, a few twists of garlic from the grinder, a few twists of black pepper, one twist of hot red pepper from the grinder, a little basil.


Heat 1 tablespoon of olive oil in a large skillet.  Add the onions and cook until they start to caramelize (approx. 10  minutes).   

Remove the onions from the pan and add the second tablespoon of olive oil.

Slice your bell peppers into thin strips and put them into the pan and cook until they start to brown in small areas. (they look grilled)

Remove from skillet and add to the onions.

Place the hot dogs or sausages, if you are fortunate enough to have them in the house, in the skillet.  If the come completely cooked, just put the flame on medium high and cook them until they darken, just a few minutes.

Put the vegetables back in the skillet and add the seasoning.  Mix it all together to make sure the vegetables are hot and cook for two additional minutes.

Open up those rolls and place in the hot dog on one side and then take a generous amount of the bell pepper mixture and place it on the other side.

Close that roll and take a big bite and enjoy every one of those bites.
Linked at some of the following:  Simple Supper Tuesday     Tasty Tuesdays    Real Food Forager
Tuesday’s Table    Simply Sugar and Gluten Free   Naptime Creations   The Gathering Spot
Game Day Goodies    Traditional Tuesdays     Two Cup Tuesday    See Ya in the Gumbo    Hearth and Soul     My Sweet and Savory    Full Plate Thursday      Frugal Food Thursday    Showcase Your Talent

Menu Plan Monday

This week is being dedicated to school.  There is lots of prep work to do and it would be nice to get some of the more technical paper work, out of the way, and leave the more interesting planning for right before school starts.

I am hoping the week's recipes are more exciting then the paper work. They certainly sound interesting to me.

Sunday - wedding

Monday - Sausage and Peppers

Tuesday - Baked Spaghetti

Wednesday - Vegetable Lasagna

Thursday - Salmon Corn Cakes

Friday - Chicken and Cabbage

Saturday - Chulent

Check out Menu Plan Monday for lots of great ideas.

Friday, July 26, 2013

Brussels Sprouts in Onion Honey Sauce

I should call this, "My Love Affair with Brussels Sprouts," but that would be unfair to bok choy and spinach.  Spinach is the best in my opinion.  I have made three recipes with a bit of sweet added to the vegetable it makes a major difference.

Brussels Sprouts in Onion Honey Sauce


12- 15 brussels sprouts
1 tablespoon olive oil
1 large white onion, quartered and sliced thin
1/4 cup vegetable broth
2 garlic cloves, finely minced
1 1/2 tablespoons honey
1  tablespoon Dijon mustard 

1  1/2 tablespoons cider vinegar, start with 3 then add more if desired
salt and pepper


Boil brussels sprouts for 7 - 10 minutes or until tender.

In large skillet, heat olive oil and saute onions for 7-9 minutes.  Add garlic and saute for another 2 minutes. Stir intermittently.

 Add the broth, raise the heat to high and cook for approximately 4 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar,and pepper to taste. Reduce heat and simmer for 10 minutes. Liquid will almost all evaporate.

 Remove from heat and allow to sit for 10-15 minutes.  

Linked to some of the followingSimple Supper Tuesday     Tasty Tuesdays
Real Food Forager    Tuesday’s Table    Simply Sugar and Gluten Free   Naptime Creations
The Gathering Spot    Traditional Tuesdays     Two Cup Tuesday     See Ya in the Gumbo
Hearth and Soul     My Sweet and Savory     Real Food Wednesdays    Allergy-Free Wednesdays
Fresh Foods Wednesdays      Gluten-Free Wednesdays       Whole Foods Wednesday

Thursday, July 25, 2013

Yanka's Ukrainian Meatball-Spinach Soup

I  did not expect to enjoy cooking from the Ukraine as much as I am.  I also made this soup with trepidation.  I first had to take into consideration the hot weather which is not soup weather.  Hubby and I had decided, other than cold soups, hot soups would wait until the Fall to be served in our house.  I have even taken a break from making the weekly Sabbath chicken soup.

Secondly, meatball soups have never attracted me.  Meatballs in water ...... ugh.  How I did change my mind and hubby's response was, "Don't lose this recipe.  It is the best......"

This soup sang in your mouth.  I am not even sure what flavors were coming through.  They just blended into a wondrous concoction.  This would be a five star recipe.

Yanka's Ukrainian Meatball-Spinach Soup

2 large eggs
2/3 cup long-grain white rice
1 pound ground lean beef 

 1/2 cup finely chopped onion
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon dried oregano
About 1/8 teaspoon pepper
About 1/4 cup brown rice flour
1 pint organic vegetable broth plus 1 cup of water
1 package fresh baby spinach leaves , rinsed and drained


Combine rice, beef, onion, lemon peel, lemon juice, oregano, and 1/8 teaspoon pepper. Mix well.

Put flour on a plate. Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess. Set balls slightly apart on a sheet of waxed paper.

In a 5- to 6-quart pan over high heat, bring broth to a boil. Add meatballs, reduce heat, and simmer about 15 minutes.

Add spinach leaves and stir gently until wilted, about 5 minutes. In a small bowl, beat with a fork egg to blend. Pour into soup, stirring. Ladle soup into wide bowls. Add salt and pepper to taste. 

Eat and enjoy.

adapted from Sunset  MARCH 2001

Wednesday, July 24, 2013

Fried Rice - The Curtis Stone Way

This month, Cook Like a Star is cooking recipes from Curtis Stone.  Just click on Curtis Stone recipes and you will find many good sounding recipes. Also, Curtis has written a number of cook books and these too are listed on his site.
We would love to have you join us. Contact Zoe from Bake for Happy Kids. This month's hosts are Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.

Show me a fried rice recipe and you will find me in the kitchen.  This is probably my favorite way to make and eat rice.  I have discovered over the years, tricks to make fried rice a little different.  I was curious to find out if Curtis had a trick of his own.

Fried Rice

Serves 4

Ingredients :

2 3/4 cups water
1 1/2 cups uncooked long grain white rice, rinsed, drained
4 tablespoonsl canola oil, divided
2 large eggs, beaten to blend
4 small carrots (about 4 ounces total), peeled and finely diced
Salt and freshly ground black pepper
3/4 cup thinly sliced green onions
1/3 cupreduced-sodium soy sauce
1 teaspoon toasted sesame oil

Method :

Combine the water, rice, and 1/4 teaspoon of salt in a rice cooker and cook according to the manufacturer's instructions.

Let rice cool and put in the refrigerator.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the eggs and stir with a fork for about 30 seconds or until just cooked.

Remove the eggs from the skillet and set aside on a plate.

Heat the remaining 3 tablespoons of olive oil in the pan over medium-high heat.

Add the carrots and stir fry for 2 minutes.

Add the cold rice and stir fry for 2 minutes or until heated through.

Season with salt and pepper.

Stir in the eggs and 3/4 of the green onions.

Add the soy sauce and sesame oil and continue to stir fry for 1 minute.

Transfer the rice to a bowl and sprinkle with the remaining green onions.

Eat and enjoy.

Tuesday, July 23, 2013

Brussels Spruts with Lemon, Garlic and Almonds -Donna Hay

Hey hey, Donna Hay.  It is WwDH and I love cooking her recipes, more each week.  I selected this week's recipe and you might just notice, more and more of my recipes feature brussels sprouts.  I completely forgot to put the almonds on this dish.  Please picture it with almonds.

Even without the almonds, I liked this simple dish.  It balances with most other foods.  It took almost no time to make and I would like to make it often since it is easy and we like it.
I have been making lots of brussels sprouts but the last two were sweet, one with maple syrup and now I have one coping up with honey.  This last one is absolutely delicious.  Who would have thought that the sprouts would be good sweet and of course they are tasty as a savory vegetable, such as this one.

Spinach Pakura with Mango Chutney

The Joy of Kosher site is filled with recipes that work.  They are usually easy to make and so far, every one, I have made has proven to be delicious.  Although the site is kosher, anyone can find recipes there.

Spinach Pakura (adapted from Joy of Kosher)

Ingredients :

2 cups chopped fresh spinach
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup brown rice flour 

1 teaspoon turmeric
1 teaspoon garam masala
1 green chili (optional)
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup oil for frying


Mix all ingredients except for the oil in a bowl, add water just enough to moisten. The batter should turn sticky.

 Heat oil over high heat in a large skillet. Spoon tablespoonfuls of the batter into the hot oil, flatten with fork. When browned, flip over and cook the other side until brown. Remove to a plate covered with paper towels.

 Serve pakora with chutney of choice.  I used a mango chutney and it was scrumptious with the patties.

To make the patties, I used my tablespoon cookie scoop.

Mango Chutney  (adapted from Simply Recipes)

Ingredients :

1/2 cup sugar
1/4 cup distilled white vinegar 

2 mangoes cut into small pieces
1 medium onion, chopped 
1/4 cup golden raisins
1 garlic clove, minced
1/8 teaspoon dry mustard
1/4 teaspoon hot sauce

Method :

Combine sugar and vinegar in a saucepan.
 Bring to a boil and stir until sugar dissolves.

Add remaining ingredients and simmer, uncovered, until  slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Serve with Spinach Pakura.

Linked to:         

Real Food Forager
Tuesday’s Table

Simply Sugar and Gluten Free
Naptime Creations
The Gathering Spot
Traditional Tuesdays
Hearth and Soul

Monday, July 22, 2013

All C's - Kosher Connection

This is a special month for Kosher Connections, a group of kosher cooks, who share, once a month on a specified kind of recipe. For our anniversary, we are doing something a little different and we are exchanging blogs to cook from. The choice of what we cook is open to each of the members.

I was given a most exciting cook, Melinda from Kitchen Tested. She describes her food as adventurous, original and experimental and this is an apt description. I had the most fun, going through her recipes, one more unique than the other. I just have to share a few of the titles. You can go over and find out more.  Go on, click on one of these titles and have fun.
Hot Dog Burger
Strawberry-Jalapeño BBQ Sauce Chicken Wings & BBQ Cauliflower Cream Sauce
Brown Sugar Infused Miracle Noodles with Chicken
Sweet Corn Vichyssoise
Blood Orange Jalapeño Olive Oil Cake
Chocolate Banana Cake Mix Biscotti
Vegan Speculoos Ice Cream

As you probably know, I am not the most adventurous cook.  Foods like bok choy or fennel are new to me.  I love incorporating all the new flavors and textures but at this point, I play it relatively safe.  I found a few recipes that were just right for me, one being good ole chocolate chip cookies and the other a creamed corn.  Each was a success.

I thought that I had Pepper Jack cheese but when I looked, it was Monterey Jack which I am sure was just as good.

Pepper Jack Creamed Corn (adapted)(Monterey Jack)

Ingredients :

2 tablespoons olive oil
1 medium yellow onion, chopped
½ red bell pepper (around ½ cup), chopped
3 cups fresh or frozen yellow corn kernels
½ cup heavy cream
1 teaspoon sugar
½ cup Monterey Jack cheese, shredded


Heat oil in saucepan over medium-low heat. Add chopped onion and red bell pepper and sauté until soft, around 5 minutes. 

Stir in the corn, cream and sugar and cook until the mixture has thickened, stirring occasionally, for 10 minutes. Make sure the cream doesn’t boil.

Eat and  enjoy and then have some of these chocolate chip cookies.

Classic Chocolate Chip Cookie (adapted slightly)
makes 2-3 dozen cookies

1 cup vegetable shortening margarine (I have no shortening in my house)
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups + 4 tablespoons gluten-freee flour
12 oz (one bag) chocolate chips


Preheat oven to 375 degrees F.

Line two cookie sheets with parchment paper.

Using paddle attachment of stand mixer, mix margarine, sugars and vanilla until creamy (3 minutes)

Add eggs and mix well.  Add salt and baking soda and mix again.

Add the flour, one cup at a time and mix until flour is not visible (about 1 minute).

Stir the chocolate chips in by hand.

Use a large cookie scoop and drop cookies 2 inches apart on baking sheet. (large scoop is equal to 1 tablespoon)

Bake for 8 - 10 minutes. For freezing instructions, go on over to Kitchen Tested, for directions. 

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! 

 Go on over to  www.joyofkosher.com to enter. Linked to