Eating with Ellie: Japanese-style savory pancakes with shrimp~

11 02 2015

Chaya selected this week’s recipe….Japanese-style savory pancakes with shrimp, found on page 183 of Weeknight Wonders.  What a hit at my house!

EwE-Japanesepancakes2This recipe is reminiscent of egg foo young in that it makes a battered vegetable pancake…but there are no bean sprouts nor is it heavily eggy.  It was more like a fritter in that regard.  However, without regard, this is quick and tasty…pretty much a weeknight wonder!

EwE-Japanesepancakes1I made a half-batch for the two of us as a “snacky” kind of dinner.  We had eaten lunch rather late, so we weren’t really very hungry….even so we ate every bite.   Cabbage, onions, carrots and garlic come together with bits of shrimp held together with a whole wheat pancake batter that was very light.  Hubby found these utterly wonderful and told me not to lose track of this recipe, as he “could eat a mess of these!”  The recipe also had a sauce to brush on top…very simple…ketchup, soy and Worcestershire sauce stirred together.  Next time…a few drops of toasted sesame oil will go into the sauce as well.  I’d also like to try Ponzu (a lemony soy sauce) or hoisin sauce with these.  Definitely a “keeper” recipe!

If you’d like to join us cooking Ellie Krieger’s Weeknight Wonders, please visit our blog page and jump on in!!





Wednesdays with Donna Hay: Dukkah Roasted Chicken

11 02 2015

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Our Donna Hay recipe of the week was selected by Gaye and is Dukkah roasted chicken with couscous and tahini yoghurt (p54 Donna Hay Magazine Dec/Jan 15).   For some reason I didn’t have coriander leaves (cilantro, as it’s known here in California), so I roasted potatoes “hassleback” style instead of making the couscous.  We really enjoyed this…the spice mixture is quite flavorful!

The Dukkah came first…it’s an Egyptian spice mixture made of ground nuts (I used cashews and pistachios) and seeds (sesame, coriander, cumin, fennel, peppercorns) all toasted and ground together.  I was tickled with the aromas from the toasting seeds…oh my!!  Super aromatic!!  Rather than roasting a whole spatchcocked (cut to lie flat by removing the backbone) chicken, I used two bone-in chicken breasts and we had plenty left over.  I did make the tahini and yogurt sauce to go with the chicken….  I don’t know that I have an opinion about that one way or the other.  It was “okay.”  The chicken was simply the star of the show.  We also had a salad on the side, to round out the meal.

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If you’d like to cook along with us, please visit our blog page, Wednesdays with Donna Hay.  Our cooking schedule is on the right sidebar, and these ladies are wonderful about sharing the harder to find recipes.  Donna Hay is in Australia….and I’m pretty excited about the recipes I’ve found on her web page!!