Thursday, August 27, 2015

Spaghetti with a Savory Onion Sauce

Each week, I skim through the pages and each week, there is a recipe that I stop for, this Spaghetti with a Savory Onion Sauce.  Then I continue, to check the ingredients and keep on turning pages.  The reason is that this calls for anchovies and I don't want to use anchovies and it seems to me that would be a major ingredient with all the flavor it brings to a dish.  In trying to be true to this recipe and others that call for anchovies, I have lost the opportunity to enjoy them,

I looked online for a similar recipe by Hazan and I found it here.  This makes a larger quantity and does NOT have anchovies.  Otherwise with minor exceptions, the recipes are almost the same.  Since the ingredients are the same, I decided to make the one from the book without the anchovies.

There are differences in the steps to the final dish, the reason most likely being the thirty- minute guideline.  The one on has the onions sauteing for almost 45 minutes; the book called for 15.  The fat to fry the onions in on was a combination of butter and olive oil and the book called for olive oil.  Both used parsley, white wine, Parmesan, black peper and salt.

The end result was a solid dish I was proud to put on the table.  I love the caramelized onion in the mix and it was a refreshing change from a tomato sauce.

I can't wait to see what  Kayte, Margaret, Peggy, Glennis have made this week.

Wednesday, August 26, 2015

Mulled Cider Sweet Potatoes

Before I fill you in on this recipe, I must share these were supposed to be mashed.  I wasn't in the mood for sweet mashed potatoes and I knew the flavor would be the same, so I left the potatoes in chunks.

These mulled cider sweet potatoes were selected by Peggy and they are too easy to make and delicious.  I guess the hardest part was peeling the potatoes.  Added to the potatoes were butter (it was optional and I opted out.) maple syrup and spices.

You can probably imagine the taste.  Of course, I think you almost can't go wrong with any sweet potato recipe.

Do check out EwE page and see what the other cooks have made.  We do  not print the recipes from our group and we think that you would like having this book, Weeknight Wonders in your own  home.

Linked to: Waste Not Want Not Wednesday          Full Plate Thursday 

Tuesday, August 25, 2015

Pumpkin,(Squash) Caramelized Onion, and Feta Gratin

In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin.  This week, Gaye selected this intriguing recipe for our group, WwDH to make.  When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash.

My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word.  The recipe called for chopped squash or pumpkin, but I had no idea what the size was.  Was it more diced like chop or a bigger one?  I guessed and easily lived with the decision.  I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine.

Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores.  I simply caramelized the onions and ended up burning some, in the process.

The recipe called for flaked almonds, another product, I have no knowledge of.  I used sliver almonds guessing this was the same item.  I also don't know what pouring cream is and used some heavy cream.

There was also feta cheese and this is the first time, I noted feta melting.  That may be because I usually use feta in cold salads.

I think, I stayed true to the recipe despite my confusion over some of the ingredients.  The final dish was good, but I would have liked it better with a teaspoon of honey in it.   It missed the sweet element.

Please do take a look at our page and see what the others have done with this recipe.  Feel free to cook with us at any time.  Just add your link to the page.

Sunday, August 23, 2015

Mashed Potato Love

Memories of childhood have lots to do with mashed potatoes. If I did not feel well, I got mashed potatoes and I felt better or so I told myself. I don't have strong memories of food and my childhood but oh how I remember potatoes. I still like almost any kind of potato but it is the mashed that bring back the memories.

I guess, I sat on the sofa and ate them, when unwell. I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes.

So, here I am remembering and making mashed potatoes. These are light and tender.

Memories are funny.  Some are vivid, some are dim and others are gone which means they are not memories.  My hubby and I have different times that we remember clearly.  I assume this is related to the importance of the incidents to each of us.


2 1/2 pounds potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon chopped onion

8 ounces reduced-fat ricotta cheese

1 cup reduced-fat sour cream

1/8 teaspoon garlic powder

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 egg

2 tablespoons Panko or Cornflake crumbs


Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.

Mash potatoes with butter and onion until small lumps of potato remain; set aside.

In a mixing bowl, beat ricotta cheese, sour cream, garlic powder, rosemary and pepper until smooth.

Fold egg into cheese mixture. 

Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with  crumbs. Fill with potato mixture; smooth tops.

Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. 

Cool for 15 minutes. 

Loosen potato from sides of muffins cups; invert onto a baking sheet to remove.

Eat and enjoy.

Linked to: Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend     Waste Not Want Not Wednesday              Full Plate Thursday 

Thursday, August 20, 2015

Tagliatelle with Peas -- Thirty Minute Pasta

Melting Goat Cheese

 I  have found that I like to add vegetables or different cheeses to Hazan's recipes.  I find his dishes simplistic but they have the flavor and texture.  I just, at times, want  a little more, maybe a tomato, zucchini, Ricotta or Feta.  As I go through the book, I take advantage  of his flexible recipes and make them more intact with my family.

You can see the original recipe here.

Tagliatelle with Peas adapted from Giuliano Hazan’s Thirty Minute Pasta


 1 tablespoon olive oil
1 cup frozen peas  
1/2 orange pepper, sliced
2 tablespoons Parmesan
2 ounces goat cheese, chopped
Freshly ground black pepper
8 ounces left over small pastas (using up pasta in house)


Fill a pot for the pasta with about  4 quarts of water, place over high heat, and bring to a boil.

In a skillet, add peas and bell pepper to the olive oil and season generously with salt and pepper. Stir the peas and bell pepper well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender. 

When the peas are tender, remove from the heat, take out about half the peas and puree them.  I use my mini food processor.

Put the pureed peas back in the pan with the whole peas.

Add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente.

After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.When the pasta is done, drain well, toss with the sauce, and serve at once. 

I topped this with Parmesan and sliced some goat cheese and microwaved for 90 seconds to melt the goat cheese.

Eat and Enjoy.

Linked to:  Full Plate Thursday    This is How We Roll        Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend  

Wednesday, August 19, 2015

Two Minute Mango Coconut Sorbet

I am proud of myself.  I selected this week's recipe for Eating with Ellie (EwE).  I loved this and it could not be easier.  Two minutes is really two minutes.  It is called Two-Minute Mango Coconut Sorbet.

The recipe has four simple ingredients, frozen mango (I am sure fresh mango can be used), honey, basil and coconut milk.  Into the blender and zap, you have a frosty refreshing scrumptious dessert, breakfast, snack or whatever you want whenever you want it.  I could sit down to these, particularly in the hot weather at any time.

I made mine while the mango was still partially frozen so it came out icy cold but it can be frozen or it can be put in the refrigerator.  In my opinion, icy is better.

I liked this more than I have liked any dessert in a long time and that includes chocolate.  I am sure, you could make this with any fruit if you are not a mango fan.  Peaches to blueberries should work.

Only a little honey is used and I would guess this changes with the fruit of choice.  This had just the right sweetness, not cloying but subtle and present.

To see what others thought of this and how their' s turned out, check our page.   I love Ellie.  We are using her book, Weeknight Wonders and most of these dishes are just that.

This is linked to: Full Plate Thursday    This is How We Roll        Food on Friday   Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend  

Sunday, August 16, 2015

Peanut Butter Brownie Squares

The proof that this was a yummy dessert is that it disappeared quickly.  Do people like peanut butter as much as chocolate?

Peanut butter is an interesting spread.  I put some on a cracker for my granddaughter who pushed it away.  Then, I gave her a spoonful of peanut butter which she loved and wanted more.  I happen to agree with her.  There is nothing like a spoonful of peanut butter, rich and creamy and delicious.

I grew up on cream cheese and jelly sandwiches but I have a feeling others went the peanut butter and jelly route.  Did I miss out?

Childhood memories of strange and delicious foods.  I used to take a sandwich maker which was a metal mold on the end of a long pole that you put in a sandwich and hold over the fire.  I used to put apple sauce between two pieces of white bread and "cook" it and it was out of this world.  Who would have thought....?

Peanut Butter Brownie Squares  A Duncan Hines recipe


1 package Brownie Mix or your own recipe for fudgy brownies

Water, oil and eggs called for on brownie mix package (for cake-like brownies)
1½ cups confectioners' sugar
⅓ cup creamy peanut butter
¼ cup plus 2 tablespoons rice milk
3 tablespoons softened butter, divided
⅓ cup semi-sweet chocolate chips


Preheat oven to 350°F. Grease 13x9-inch baking pan.

Combine brownie mix, water, oil and eggs in large bowl with wooden spoon until blended. 

Spread into prepared pan.

Bake 21 to 23 minutes or until toothpick inserted 1-inch from edge comes out clean.

Cool 10 minutes on wire rack.

Combine confectioner’s sugar, peanut butter, milk and 2 tablespoons butter in medium bowl. 

Beat with an electric mixer at medium speed 2 minutes or until light and fluffy. 

Spread evenly over warm brownies.

Place chocolate chips and remaining 1 tablespoon butter in microwave-safe bowl. 

Microwave on High 1 minute or until melted; stir until smooth. 

Drizzle over peanut butter. Chill in refrigerator until chocolate is set.

Eat and enjoy.

Hearth and Soul Hop        Full Plate Thursday    This is How We Roll         Hearth and Soul Hop     Tuesday’s Table            Weekend Potluck        What'd You Do  This Weekend  

Friday, August 14, 2015

Morning Egg Bake

I bought the Kitchn cookbook after being impressed with the site, The Kitchn.  I did not get far into the recipe pages when two dishes jumped out at me, Sweet Potato and Caramelized Onion Hash with Baked Eggs and Morning Egg Bake with Turkey, Red Peppers and Spinach.

I do not like the name of either recipe - much too long and specific but they did get my attention.  I think, in general, cooks have started listing too many ingredients in the titles of recipes, and that includes me.

I made the latter without the turkey and had a pretty and tasty dish in front of me. I also cut the recipe way back to accommodate my needs.

Morning Egg Bake


olive oil
3 eggs
1/3 cup of milk
salt to taste
freshly ground black pepper
1/3 cup Parmesan
1 1/2 ounces goat cheese
2 ounces chopped baby spinach
1/2 red pepper, chopped


Preheat oven to 350 degrees.

Spray a 6 inch square pan.

In a medium sized bowl, beat eggs and add in milk, salt and black pepper.

Mix Parmesan and goat cheese into egg mixture.

Spread spinach in prepared pan.

Sprinkle red pepper pieces over spinach.

Pour egg  mixture into spinach and sprinkle a little additional Parmesan on top.

Spray olive oil on top.

Bake at 350 degrees for 45 minutes.  It should be puffed and golden and dry when a sharp knife is inserted.

Eat and enjoy.

Linked to: 

Wednesday, August 12, 2015

Spirals wiith Sausage and Zucchini - Hazan

I found the recipe online so I am posting it this week.  This is from Guiliani Hazan't book, Thirty Minute Pasta which a few of us cook from weekly. The more I am using this book, I am finding its strengths and weaknesses.  For me, the book is a challenge because so many recipes are not kosher.  They either use pork or bacon or ham or there is a milk product and meat in a recipe.  When I remove or replace the item, the recipe, in some cases becomes a duplicate of another recipe in the book.  In fact, this recipe is made with ricotta, elsewhere in the book.  There are still plenty of recipes to make and then, there are those I modify to make the recipe work for us.  

In fact, in this one, I removed Parmesan which I could not use with the sausage in the recipe.  I also did not use the pork sausage which was called for.  The other ingredients worked so I am paralleling the recipe - "almost."

Fusilli alla Salsiccia e Zucchini adapted from Cookstr

½ medium yellow onion
3 tablespoons olive oil
8 ounces plain chicken or beef sausage 
12 ounces zucchini
1 pound fresh tomatoes
1 pound fusilli 


 Fill a large pot with water and cook it until boiling.  Drop in pasta and cook according to package directions.

Peel and chop the onion. 
Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. 

Sauté until the onion just begins to turn a rich, golden color, about 5 minutes.

While the onion is sautéing, remove the casing from the sausage and break it up into pieces. 

When the onion is ready, add the sausage to the pan. 

Break the sausage up into small pieces with a wooden spoon and cook, stirring often, until the sausage is lightly browned, about 2 to 3 minutes.

While the sausage is cooking, wash the zucchini. 

Remove the ends, cut into quarters lengthwise, and then cut across into ½-inch chunks. 

When the sausage has lightly browned, add the zucchini. 

Season lightly with salt and cook until the zucchini begins to brown and is mostly tender, 6 to 8 minutes.

While the zucchini is cooking, peel the tomatoes and coarsely chop them. 

When the zucchini is ready, add the tomatoes, season lightly with salt, and cook until most of the liquid the tomatoes release has evaporated, 8 to 10 minutes.

Add hot pasta to zucchini-tomato mixture.

If anything is not hot, cook for a minute or two and then serve.

Eat and enjoy.

.To see what the other ladies made check out KayteMargaretPeggyGlennis.

Linked to: Waste Not Want Not Wednesday      What's Cooking Wednesday       Full Plate Thursday        Showcase Your Talent Thursday    This is How We Roll      Foodie Friends Friday        Foodie Friday at Rattlebridge    Hearth and Soul Hop        Fat Tuesday   

Corn and Quinoa with Sausage

This week, in Eating with Ellie, Margaret selected Corn and Quinoa with Sausage found on page 158 in Weeknight Wonders.  I was thrilled when I saw this on our list.  Corn and sausage always appeal to me and quinoa is not far behind.  All three sounded like a winning recipe and in fact, it was.

The procedures went quickly although, you do have to prepare by cooking the quinoa and frying up the sausage and vegetables.  I did both at the same time to speed the process and the whole thing, did not take long.  Quinoa cooks much more quickly than rice which is why I have been choosing it for recipes above the brown rice, I used to cook, so much of the time.

The sausage gives this a great flavor as does the cilantro.  I expected this to be a favorite and I was not disappointed.

Let's find out what the other ladies did with this recipe at our site.

Waste Not Want Not Wednesday             Creative Munster                         What's Cooking Wednesday     Full Plate Thursday        Showcase Your Talent Thursday              This is How We Roll      Foodie Friends Friday        Foodie Friday at Rattlebridge    

Tuesday, August 11, 2015

Peach and Almond Galette

This week for Wednesdays With Donna Hay, Peggy chose Pear and Almond Galettes from the book, Off the Shelf, located on page 160.  This is not the season for pears so I used peaches.

This is an easy recipe, using puff pastry for the galette crust.  I have made several Donna Hay recipes, making use of puff pastry and it is a pleasure to get through a recipe quickly and easily.   

It made a nice dessert with the peachy flavor.  I am sure pear would work as well.  To find out......... check out our page and see what the other gals have done with this recipe.

Broccoli Kugel

Taking request for dishes is lots of fun.  Sometimes, it results in a brand new dish that I have not experienced and sometimes, it is an old favorite which I have not made in a long time.  Either way, I usually turn out enjoying something with new flavors or old flavors remembered.

This time is is broccoli kugel, a simple recipe which tastes so much richer than expected.

Broccoli Kugel


1 large bag frozen broccoli florets 
4 eggs, beaten
3/4 cup mayonnaise
1 onion, chopped
` teaspoon garlic powder
1/2 teaspoon salt
1/4 cup brown rice or AP flour


Preheat oven to 350 degrees.

Spray a 9 x 14 pan with cooking oil.

Boil water and cook broccoli until soft enough to mash.

Using a food processor, mix eggs, mayonnaise, broccoli and onion.

Add seasonings.

Pour into prepared pan and bake for 43 minutes or until knife inserted in center, comes out clean.

Eat and enjoy.

Linked to: Waste Not Want Not Wednesday             Creative Munster                         What's Cooking Wednesday 

 Full Plate Thursday        Showcase Your Talent Thursday               This is How We Roll       

Monday, August 10, 2015

Broccoli Saute

The clue to success - add pastrami.  I have been using pastrami recently, a meat, I rarely use because of the high salt content.  I seem to be craving it.  I see the word in print and I must make the recipe.   I make a dish and see pastrami as an added ingredient that will enrich the original recipe.  I am enjoying eating this but frankly, I have to crack down on myself and stop adding it to so many dishes.  In the meanwhile, I highly recommend the taste.

Broccoli Saute


2 tablespoons olive oil

1 large onion, sliced and halved

2 cups pastrami, sliced in strips 
1 teaspoon minced garlic 
1 large bag frozen broccoli 


Heat oil in a large skillet. 

Add onions and sauté till golden and crispy, about 15 minutes. 

Remove from skillet and place on paper towels. 

Add pastrami and garlic to the skillet and sauté 3–5 minutes. 

Add broccoli and sauté another 5–7 minutes. 

Before serving, sprinkle with onions.

Eat and enjoy.

Linked to:  Lou Lou Girls              Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend       Waste Not Want Not Wednesday             Creative Munster                         What's Cooking Wednesday 
 Full Plate Thursday        Showcase Your Talent Thursday               This is How We Roll       

Sunday, August 9, 2015

Chewy Chunky Blondie

This is a recipe, I took from my old blog, My Sweet and Savory.  I plan to make these for Shabbos and hope to post a new and better photo of the blondies.

I have not made Dories' baked goods in a while and I love her recipes.  When I saw this, I decided that I could not wait any longer to indulge myself so hopefully, in a day or two, these will exist again in our house.  They are for my wonderful grandson and his wife who are joining on this Shabbos.

Here is a photo of the new blondies.  Instead of covering the whole blondie with chocolate. I dropped spatters over it.

Chewy Chunkie Blondies   - From Baking from My Home to Yours - Dorie Greenspan page 109 (adapted slightly)


2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon bakiing soda
1/2 teaspoon salt
2 sticks margarine at room temperature (8 ounces)
1 1/2 cup light brown sugar (I use Brownulated)
1/2 cup sugar
2 eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate chunks
3 ounces chocolate chips (semi-sweet)
3/4 cup butterscotch chips
1 cup coarsely walnuts


Preheat oven to 325 degrees.

Spray with cooking oil a 9 x 13 baking pan.

Place baking pan on a cookie sheet.

Whisk together, flour, baking powder, salt, and baking soda.

In large bowl, with a mixer, beat margarine until smooth and creamy.

Add brown and white sugars and beat until incorporated. (about 3 minutes)

Add eggs, one at a time. Beat one minute after each addition.

Reduce mixer speed to low and add dry ingredients. Mix only until they disappear into batter.

Using rubber spatula, stir in chips and nuts. (In place of coconut, I added some additional chopped nuts.)

Use spatula to scrape batter in prepared baking pan.

Bake for 40 minutes or until a knife inserted into center of blondies, comes out clean. They should pull away from the sides of the pan and be a honey gold in color.

Transfer pan to a rack and let cook for fifteen minutes.

Turn blondies out on another rack.

Let blondies cool to room temperature,

I added a step. When, I took the blondies out of the oven, I sprinkled the top with chocolate chips to cover, and spread them out, for an easy icing. They did not need the icing but I was bringing these to my students who love chocolate.

Makes about 32 bars.

What I like best about these is the chewiness with every bite. Opposed to a soft cake, this had a definite bite to it.

Linked to:  Lou Lou Girls              Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend   

Friday, August 7, 2015

Gooey Chocolate Puffs

No sugar on top of these
I have been having fun with puff pastry.  It turns out looking presentable and it is delicious.  I asked last week's Shabbos guests if their kids wanted chocolate and marshmallow or chocolate and peanut butter.  Both were approved so I ended up making both being a good hostess. I could have used peanut butter in the puffs instead of the marshmallow and I am not sure which would have been better.  These were good and I could not eat just one.

 Gooey Chocolate Pastry Puffs

1 package, frozen puff pastry

3/4 c. Nutella or other hazelnut chocolate spread
1 egg for egg wash


Preheat oven to 400°F.

Lightly flour a board or counter top and lightly roll out the thawed pastry dough slightly.

Divide according to lines on dough.  I used Pepperidge Farm.

 Brush water on the edges. 

On one half of the piece, spread about 1 tablespoon chocolate spread, leaving a small edge on all sides. 

Brush the tops with an egg wash and sprinkle granulated sugar on top.

Make two slits with a sharp knife through the top layer of pastry. 

Place on a cookie sheet lined with parchment paper.

Bake for about 20 minutes, or until golden brown and puffed.

These were too big for me so I sliced into smaller pieces.

The above cookies were made to come out in squares.  The sugar messed them up when I did not sprinkle it evenly.

Thursday, August 6, 2015

Linguine with Fresh Tomatoes, Basil and Mozzarella -

Linguine with Fresh Tomatoes, Basil and Mozzarella - Thirty Minute Pasta

I had someone doing some work in my house and decided to treat her to my weekly pasta four Thirty Minute Pasta Group based on the book of the same name by Giuliano Hazan.  I hurried to get the book and then searched through the many pages, I had marked.  I was thinking zucchini since it is in such abundance, presently. So are tomatoes and when I saw the combination of basil, mozzarella, tomato and pasta, I stayed with that recipe, found on page 93 of the book.

I forgot to include the basil  and added it after the picture was taken. It makes a difference in the taste of this dish.  Both of us ate and enjoyed this combination.

To see what the other ladies made check out Kayte, Margaret, Peggy, Glennis.

Linked to:  Lou Lou Girls              Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend           

Wednesday, August 5, 2015

Lemon-Tarragon Chicken with Squash Ribbons

This week's recipe was selected by Kayte and is called Lemon-Tarragon Chicken with Squash Ribbons.  I have been wanting to make zucchini ribbons for a while but you know how something can fall under the radar which this did.

It is so easy to do, I can't imagine why I waited.  I only used zucchini while the recipe called for both green and yellow squash,  Cooking for one means (to me) cutting back on some of the ingredients when it looks workable.  In this case, all I could see the yellow squash doing was adding color to the recipe which is nice but not a necessity.

It was a good dish, a little too lemony for me but easily edible.  I would make it again and change the flavor slightly.  This may not be a common citrus to use in such a recipe, but I think I would like orange.

You can share in everyone's results at our Eating with Ellie page.  Please join us.

Linked to:  Full Plate Thursday    Lou Lou Girls              Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend       Waste Not Want Not Wednesday