Tuesday, October 27, 2015

Thai Chicken San Choy Bau

It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace.

Kayte selected this recipe from On the Shelf on page 124.  

I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce.

I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis.

Do check out the other cooks' dishes at our  Wednesday with Donna Hay site.

Monday, October 26, 2015

Cabbage Casserole

I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays.  I look at my photos and unfortunately, in some cases, I have no idea what they are.  Kugels and casseroles have similar looks.  I am guessing, this is a cabbage casserole but I am not sure.  

What I am sure of is that it was delicious and went quickly.  I am finding more and more ways to make cabbage.  It is a versatile vegetable and mixes with many other ingredients.  Forget only using it for cole slaw.  It is a multi-"talented" veggie.

Cabbage Casserole  (adapted)
  • 1/4   cup butter 
  • 1  bag shredded cabbage (green or white)
  • 1   large onion, finely chopped
  • 3/4 cup milk
  • 2  eggs, lightly beaten
  • 1 cup panko crumbs

  • 1/2  teaspoon salt
  • 1/4 teaspoon black pepper
Preheat oven to 325 degrees F. Spray with cooking oil a one quart casserole dish.
Melt  butter in large saucepan. 

Add cabbage and onion; cook over medium heat until softened, about 20 minutes.

 Stir in milk; bring to boiling. 

Lower heat to medium-low; simmer for 5 minutes. 

Remove from heat and cool slightly.
Gently stir in eggs. 

Add 1/2 cup Panko crumbs, salt and pepper. 

Pour into prepared casserole dish. 

Sprinkle with remaining panko crumbs.
Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

Eat and enjoy.

Wednesday, October 21, 2015

Roasted Brussels Sprouts (Broccoli) with Parmesan and Vincotto

This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine, Jun/Jul 2015 on page 88.

I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to.  This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts.  Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture.

I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli.  I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper.  Pulled together with olive oil, it made a delicious side.

Check out what others cooked at our site, Wednesdays with Donna Hay.

Honey Dijon Baked Salmon

I make salmon, so often, it is easy to confuse my recipes. We love salmon so I admit, it is hard for us to consider almost any salmon recipe, a failure. Some are not particularly good looking but tasty, they are. This one, my guests also loved, so it is probably a winning recipe.

It originated from Baked Dijon Salmon from allrecipes.com. I have been, recently, making lots of salmon with soy or Teriyaki sauce and as much as I love that, I wanted a real change. Honey and Mustard was the way to go. To me, a touch of sweetness is important for salmon. You can use brown sugar or agave, instead of the honey, if that is your choice. The idea is to have some sweetness.

This was a successful recipe but as I said, it is difficult to go wrong with salmon in our house. I plan to make this several times over.

Honey Dijon Baked Salmon


1 tablespoon olive oil
1 1/2 tablespoons honey
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
2 teaspoons chopped fresh parsley
2(4 ounce) fillets salmon
pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together olive oil, mustard, and honey. Set aside. 

In another bowl, mix together flax seed meal, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with pepper.

Linked to:    Hearth and Soul Hop             Waste Not Want Not Wednesday             Creative Munster 

Wednesday, October 14, 2015

Mini Pumpkin Jar Cakes

Peggy selected a unique recipe, Mini Pumpkin Jar Cakes found on page 291 in Weeknight Wonders.   This was easy or quick to make, and I used pumpkin pie spice in place of the various individual spices which made it even easier.

I ate it hot out of the microwave and it was yummy.  Check what the other members made at Eating with Ellie.

 Full Plate Thursday 

Tuesday, October 13, 2015

Chocolate, Banana and Coconut Muffins --- Donna Hay

This is a dessert week for the WwDH bakers.  We made  Chocolate, Banana, and Coconut Muffins.  I skipped the coconut because my grandchildren were visiting and they don't like coconut.  Instead, chocolate chips made a major difference to them.

These were easy to make and my little granddaughter loves them.  She took one bite and gave a sigh of satisfaction.  The older grandkids enjoyed them as well.

Check out the other Donna Hay members and 

Hearth and Soul Hop     Tuesday’s Table         What'd You Do  This Weekend           see their cupcakes.

Monday, October 12, 2015

Something Sweet

I am coming back to blogging slowly but surely.  It is hard not to have this as a daily discipline and then expect to jump in full force.  I couldn't do it.  I think, once I get a few days posted in a row, I will pick up the volume and hopefully fill you in on some wonderful dishes, I made over the holidays.

Something Sweet is the name of a recently published book by Miriam Pascal who has a blog, the Overtime Cook.  I decided to use it for most of my holiday baking and it truly fit my needs. Miriam thinks like I do and prefers using oil to a less healthy margarine in many of her baked goods. The mousse, I made from the book, had no raw eggs, something I am diligent about not using.

The best part of the book for me was the recipes, Miriam chose to use.  I wanted to make almost all of them and I have made a good start already.  Some recipes, I baked were Peanut Butter and Banana Chocolate Chip Cake - a huge success with our guests, Snickerdoodle Bundt Cake, Fudgy Brownies, Pumpkin Crumb Cake, Pomegranate Cupcakes, Chocolate Chip Peanut Pie, Hot Gooey Caramel Pie, Egg Free Chocolate Mousse plus I made the Caramel Sauce and the Chocolate sauce, all which were top notch.

Do these make your mouth water?  I was not disappointed with any of the recipes and I am planning to be baking more for this Shabbos.  The dilemma, I have is which ones to choose.

I will be sharing a few of the recipes on this blog but this is a book, I think many of you would enjoy having  in your homes.  It is not fair to the author to reprint many recipes and as soon as I find out how many I am allowed to, I will share them with you.

My photos do not do justice to the recipes but here are a few baked delights we enjoyed.

Hearth and Soul Hop     Tuesday’s Table             What'd You Do  This Weekend           

Friday, October 9, 2015

Egg Noodles with Onions, Caraway, and Parsley

This week,  I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking.  Better late than never definitely is proven because this turned out to be a fantastic side dish.  The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.

I recommend this recipe, Egg Noodles with Onions, Caraway, and Parsley  from Weeknights Wonders by Ellie Krieger.  Check out our Eating with Ellie page to see what others have done with this recipe.

Wednesday, October 7, 2015

Simple Vanilla Cake (with Caramel Chips)

I am recovering from the Jewish holidays and I am not really back blogging but I did bake this cake from Donna Hay for  my company.  I took some chocolate nutty candy and put it in the food processor and dropped it in globs on top of the cake.  I also added some caramel chips to the batter.  I figured this would appeal more to the children than a plain cake.

The "Wednesdays with Donna Hay" group baked this, this week and I am taking bets, they found it as easy as I did to make. Peggy selected this and it is from Off the Shelf.  Thanks Peg.

To see what the others did with this recipe, check out our page .

Wednesday, September 30, 2015

Zucchini Pastrami Kugel

I was right when I said, I would not be able to post for a while.  I have cooked literally dozens of new dishes but had no time to blog.  I thought, I would get at least one here to prove I didn't forget you.

The holiday, we are celebrating is Succos and it is a time we eat and some sleep in the sukkah, a temporary structure covered with wood slats or branches or bamboo.  People decorate them with pictures and projects, the children make in school.

If you are interested in learning more about the holiday and its meaning, I found should fill you in.

Here is the inside of one which I found online. 

Some are fortunate and have a yard where they can build their sukkah which is relatively close to the kitchen.  Some live in apartment houses and have a shared sukkah outside meaning, all the food is taken from the floor they live on down several flights of stairs.  Since we do not use elevators on the holiday itself, it means carrying the food through the halls and on the staircases.

We have to walk through my house since we built ours on a porch located on the other side of the house from the kitchen.  We line up like a brigade, each carrying another dish.  Truthfully, it is fun and eating outside, singing and sharing is more fun.  You can hear the singing from sukkahs up and down the block.  It is the spirit of community.

 I did not even get pictures of a lot of my food and the ones I took were done hurriedly,  The zucchini pastrami kugel photo was taken after the first days of the holiday and I used leftovers for the picture.

Zucchini Pastrami Kugel


2  zucchini, sliced about a half inch wide
2 eggs 
1/4 cup matzo meal 
1 tablespoon mayonnaise 
2 tablespoons packaged dry onion soup mix 
1/4 - 1/2 pound pastrami, chopped


Preheat oven to 350°F. 

Grease an 8 inch square baking pan.

In medium saucepan boil zucchini for ten minutes until it softens. 

Using potato masher, mash.  

Add  remaining ingredients and continue to mash until all is mixed well.n

 Spoon into baking dish.

Add in pastrami and mix into zucchini mix and  bake for 40 minutes. 

Eat and enjoy.