Eating with Ellie: Shotgun Wedding Soup

28 01 2015

This post will prove beyond all doubt…I am not a photographer!  I don’t have the right setting to try to make my pictures perfect, and I really don’t have the time to get crazy about that.  It’s cook and take some snapshots, or well…nevermind.  I’ll cook and we’ll leave it at that!  Having said that….trying to get a decent shot was the hardest aspect of this dish!!Featured image

I made the full recipe of Ellie Krieger’s Shotgun Wedding Soup…I wish I knew why!  It was way too much for just the two of us.  I thought maybe that there was only 8 cups of broth would make the batch on the smallish side…but I neglected to take into consideration 1/2 pound of meat and eggs…and some cheese…and a lot of baby spinach.  I’d been warned a half batch as a lot…silly me.  That’s okay…. I love this kind of dish for lunch.  Or a small serving with something else for dinner…there’s an idea!!

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Again…this Weeknight Wonder recipe went together super fast.  It had a nice flavor and a wonderful aroma.  I just couldn’t get a good picture without the flash dancing off the little bit of oil that came to the top of the bowl.  So…you don’t really get to see just how pretty it was…the delicate yellow against the emerald green of the spinach.  I’m sorry.  It really was pretty.  You’ll have to trust me on that part.  Margaret made a great selection!

I followed the recipe almost to the letter…I wasn’t absolutely strict about measurements.  I decided my eggs weren’t quite large enough…or I was a little heavy handed with the parsley…or maybe the parmesan…so I added a small egg and then it looked fluid enough.  I found my mouth wanted some kind of Italian seasoning though.  I’m not sure if I wanted a bit of oregano in the broth or in the meat.  But…messing with the meat might change the delicate texture.  I’ll have to play with a much smaller batch to see what I think in the end!  We had the soup with a big side salad, but a side of pasta would be pretty yummy too.

Next week we have Peggy’s choice… Penne with Grape Tomatoes, Spinach, and Toasted Garlic.   And I have the whole week with only one job.  Time for catch-up cooking!!

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Eating with Ellie: Shrimp with Spinach, Garlic and Smoked Paprika

20 01 2015

This week’s recipe is Kayte’s choice….Shrimp with Spinach, Garlic and Smoked Paprika from Ellie Krieger’s Weeknight Wonders.  Reading the recipe, it sounded Spanish, and tapa-ish to me, so I hunted through recipes until I found a side dish to go with.  You see, this is actually a salad, and the recipe serves 4…usually.  With the addition of Greek Lemon Roasted Potatoes, the Spanish thing took a backseat, but these Mediterranean flavors blended really well.  We were decidedly pleased, and would love to find this as a restaurant offering.

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With only a few ingredients, this recipe goes together fast!  This is a recipe where you want to make sure you have everything together before you heat your pan.  You must prepare your mise en place….(in my best Julia Child voice)!  Especially the seasonings.  You’ll appreciate it so very much when you get rolling.  If you’re going to take pictures while you’re cooking, make sure the camera is at the ready when you finish cooking the garlic.  I almost blew it!

I made one minor change to the recipe.  Rather than using cayenne with the smoked paprika, I used a sprinkling of chipotle chili powder.  That let me continue the smoky theme, but added a tiny bit of warmth to the dish.  I elected to use a stove-top wok as my cooking vessel.  It gave me a great puddle of oil that made it easy to remove the garlic slices.

DSCN3951This recipe disappeared from our plates almost as fast as it came together.  It was seriously tasty.  The shrimp were sweet and succulent, having cooked only a few minutes.  The spinach was nice along side…just a little tiny bit of mild bitterness to foil the sweetness of the shrimp (and the potatoes were the perfect lemony tang to play along).

DSCN3957Next week, Margaret has selected Shotgun Wedding Soup as our recipe.  It looks interesting and it’s another quick fix recipe.  I can hardly wait until my copy of Weeknight Wonders arrives!  I’ve missed cooking like this…and having recipes that are good, reasonably healthy and FAST are right in line with what I can manage right now.  These recipes remind me of cooking through Giuliano Hazan’s Thirty Minute Pasta.  I still grab that cookbook frequently!





It’s Been a Long, Long Time….

18 01 2015

I don’t want to confess that I remember that song…  *giggle*

Oh my GOSH it’s been a long time since I’ve posted!!  Which is not to say I haven’ t been having food adventures, but I haven’t posted about them.  Another day we’ll talk about fermented foods….particularly the world’s best dill pickles and an incredible blueberry-cabbage kraut that has amazing immunity powers…  No…those are for another day.

I’ve recently caught up with a cooking buddy from back in the days of Whisk Wednesdays….Kayte… She has two little groups going and I’m in need of cooking inspiration and discipline!  Eating with Ellie is a cousin of Craving Ellie in my Belly from the same span of time in history.  I didn’t get involved with that group…but always enjoyed Kayte’s blog posts.  Ellie Krieger’s most recent cookbook, Weeknight Wonders, is right up my alley: healthy dishes that literally go together in minutes.   The second group is Wednesdays with Donna Hay.  Her recipes look fun and a bit more challenging.  We’ll see how the time parameters go….  There are some of her recipes that are already calling my name loudly and clearly!!

I’ve cooked my first Eating with Ellie dish, and we’re beyond pleased.  Her Shrimp with Spinach, Garlic and Smoked Paprika is simply wonderful.  I served it with Greek Style Lemon Potatoes.  Add a glass of a dry white wine (Chardonnay, in my case) and you’ve got a wonderful little dinner for two.  *sigh*  That’s what I was looking for!!

More later when the camera is charged and the photos edited!!





Food Matters: Green Juice Challenge-Day 7 on Day 9~

9 05 2013

I’m sorry!  I had a couple of challenging days, days I should have juiced REGARDLESS!!  *Ü*  Sometimes my little tiny kitchen is just too small for everything I have going on.  Aside from that….we juiced 7 days with no problems!!  Today’s juice was the Boost Juice from Day 3.  I finally found a pineapple…and after a few extra days on the counter it was golden and ripe.  Juice time!

Boost Juice
Serves 1
• 1/4 medium pineapple
• 1 small handful alfalfa sprouts
• 1 small handful parsley
• 2 large kale leaves
• 1 large broccoli stem
• 1 oz shot of wheatgrass juice or 1 teaspoon of
wheatgrass powder (optional)
Adapted from Jason Vale

When I did my initial shopping for the GJC, I bought a “punnet” of live wheatgrass and let it double in height.  Tonight, I had almost enough for two 1 ounce shots.  It is what it is!  The best news is that our new wheatgrass growing kit arrived on Tuesday!  I love the kits that wheatgrasskits.com has…  Their soil gives the wheat grass a really nice flavor, and the minerals help boost the nutritional value.  I’ve purchased wheatgrass shots from various places, and I’ve bought wheatgrass to juice, but nothing compares to these kits!  Our first new tray of seeds has soaked and is in the initial stages of sprouting.  I hope my body can keep up with the energy!!

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Wheatgrass can be messy!  LOL!  I noticed the leaves were a little anemic in the center of the pot.  It was planted very thickly, so the center-most section didn’t see enough light to make chlorophyll.  It made for a tasty little juice, regardless.  Bruce commented that he really liked the way he felt immediately following drinking Boost.

Although the 7 days have come to a close, I feel we’ll continue juicing at least several days a week.  We still have one recipe to try, and we will.  Could be as soon as tomorrow… Tomorrow I might treat us to Watermelon Juice… Seriously yummy.





Food Matters: Green Juice Challenge-Day 6~

6 05 2013

I was juicing and cooking simultaneously tonight, and trying to photograph the ingredients before hand wasn’t working out well for me.

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I wasn’t sure what color the end result was going to be…  This juice is from Day 4, The Nutrient Express Juice.

The Nutrient Express Juice
Serves 1
• 1/2 punnet berries
• 1 small handful parsley
• 2-3 large kale leaves
• 1 large carrot
• 1 large celery stem
• 1 green apple (optional)
Berries to try: blackberries, blueberries, strawberries.
Other optional greens: romaine, spinach, chard and dandelion.
Adapted from Mike Adams

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It could be worse…as it is, it resembles split pea soup…but it didn’t taste anything like that!!  I continue to be amazed at how well the deep green greens (kale, chard…) blend so well with the fruits.  I had never used parsley much before, but I’ve used a lot this week…and I’d never had kale at all before.  So I’ve got at least 2 new veggies juiced during this challenge.  We gave this juice 2 awards…The Ugly Duckling…and The Tastiest.  By the way…the trick with the kale and alfalfa sprouts?  It worked the same way with parsley!!  I love learning new things!





Food Matters: Green Juice Challenge-Day 5~

5 05 2013

It’s Day 5, and I’m actually making the Day 5 recommendation – Make Juice Not War Green Drink:

Make Juice Not War Green Drink
Serves 1
• 1 small cucumber
• 1 large kale leaf
• 1 large handful of sprouts (sprouts to try – sweet pea, alfalfa, broccoli, sunflower etc)
• 1 celery stem
• 1 large broccoli stem
• 1/2 pear or green apple (optional)
Other optional greens: romaine, parsley, spinach and dandelion.
Adapted from Kris Carr

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Each night, I’ve doubled the ingredients so I have 2 servings.

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I made a fun discovery while trying to get the sprouts in the feeder tube…they go in quite easily if you roll the kale leaves around them…

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I almost got carried away with the alfalfa sprouts because I was having so much fun!

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Moments later we have a bright green juice with minimal sweetness.  This was good, but a little more apple wouldn’t hurt!  I’d like to try it with other sprouts.  I’ll work on that!





Food Matters: Green Juice Challenge-Day 4~

4 05 2013

I almost forgot to take pictures tonight! LOL! I put the juice in the freezer to chill while I finished the prep for supper. I was on my way to the table when I remembered I hadn’t taken a picture of the juice or the ingredients!
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Our juice of the day is from their Day 6, Food Matters Extreme Green Juice.

Food Matters
Extreme Green Juice
Serves 1

• 5 florets of broccoli
• 1-2 celery stems
• 1 small bunch parsley
• 1 green apple
From Food Matters the Recipe Book

The 5 florets was a bit of an odd measurement…I decided an entire head was good for 2 of us.  I was afraid the large quantity of parsley might be a bit overwhelming too, but it was really very good.  Bruce immediately pronounced it a keeper.

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