Posts Tagged ‘CEimB’

This week Pamela of Cookies with Boys hosts our weekly recipe with Craving Ellie In My Belly group.  The recipe is Pulled BBQ Chicken Sandwiches right off the web so you can click the link and make this one your self.  It’s good and it’s easy.  Not much cooking,  just mixing for this recipe.  Naturally, I had to find a chicken substitute and it was once again that old faithful “Quorn“. 

I had Ted and Teddy set up their own plates for photos.   I take no credit for the cosmetic success/failure of the following:

Teddy's BBQ Chicken Sandwich

Teddy's BBQ Chicken Sandwich


Ted said “How did I get pulled into this one?”  Guess he just likes eating and volunteering the occasional comment..no laboreous procedures please.

Ted's Mountain of a BBQ Chicken Sandwich

Ted's Mountain of a BBQ Chicken Sandwich


Joanne's BBQ Quorn Sandwich

Joanne's BBQ Quorn Sandwich

Should we take a vote? ____TEDDY _____ TED _____JOANNE (no pressure, but I AM the one who keeps this blog  😈  )

The ingredients:

canola oil, chopped onion, minced garlic, tomato sauce & paste *I used left over pasta sauce made the other day using fresh garden tomatoes from Ted’s brother Richard. So I omitted the tomato sauce, paste and water. Apple cider vinegar, molasses…lets talk about molasses


You hear the Gurus of health telling us to use blackstrap molasses over the other stuff, but what’s the difference between regular unsulphured molasses and blackstrap molasses?   Blackstrap molasses has more iron, calcium, and magnesium.  It is also a little less sweet since it is the result of the third boiling of the cane sugar syrup.  No sulphur dioxide has been added to either unsulphured or the blackstrap molasses.  The comparison between nutrition labels is as follows:

Unsulphured: Calories=60, Fat=0, Sodium=15mg, Potassium=150mg, Carbs=15g, Protein=0, Calcium=4%, Iron=4%, Magnesium 2%.

Blackstrap: Calories=60, Fat=0, Sodium=25mg, Potassium=240mg, Carbs=14g, Protein=0, Calcium=20%, Iron=25%, Magnesium25%.

Now back to the rest of the ingredients… black pepper, liquid smoke, ROTISSERIE CHICKEN, whole wheat rolls, and green leaf lettuce.  

The rotisserie chicken took all the credit in our house.  No recognition for Ellie Krieger and no recognition for Joanne.  A simple ..”that rotisserie chicken is always so good..really tender”.  Of course I chimed in  “but what about the flavor..you know I added the flavors to it”.  “Oh yeah. That’s good too”. 

The dinner was a success once again.  I really enjoyed my meatless version.  I should have added some hot chile pepper to my sauce but it was pretty good even without it. I did cut the molasses to only 1 TBS for my version.  Ted and Teddy loved the tender GROCERY STORE bird  as well as the sauce.

Good going Pam. Great pick for this week’s CEimB.  We like quick, weekday meals.

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Oh NO not again!  Two Carrot Cake posts within 7 days.  What can I say…just can’t get enough carrot cake.  To see the Carrot Cake WHOOPIE PIES, click HERE.  But don’t leave yet because this recipe by Ellie Krieger and a baking bloggers baDSC_0374ke-a-long (that would be my fellow CEimBers) is too good not to check out. 

This week Leanne of Enjoying My Favorite Things chose the recipe. Leanne, standing ovation!  This one deserves an extra round of applause.  We loved these little cuties.

Carrot cake is my favorite kind of cake.  I add pineapple and raisins and think of it as treasure.  Delicious. 

Here is the recipe with Apple Crumbles changes in..what else..ORANGE.  You can detect the courser texture of the wheat flour but it really doesn’t take anything away from this really tasty little cake.

Makes 12 cupcakes. Page 285 of The Food You Crave.

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup canola oil
  • 2/3 cup Dark Brown Sugar –Ellie uses 3/4 cup light brown sugar
  • 2 large eggs
  • 1/4 cup unsweetened applesauce – Ellie uses 1/2 cup
  • 1/4 cup crushed pineapple – my addition


  • 1/2 tsp vanilla extract
  • 2 cups shredded carrots, par-boil 5 minutes to soften – Ellie simply calls for finely shredded carrots and 1 1/2 cups.
  • 1/2 cup raisins – Ellie uses 1/4 cup finely chopped walnuts

Frosting:   4 oz Neufchatel cheese, softened (or reduced fat cream cheese), 3/4 cup confectioners sugar, 1/2 tsp finely grated lemon zest.   No messing with the frosting. It looked great to me. 

Directions: Preheat oven to 350 F.  Line muffin tins with paper liners.  In medium bowl, sift the flours, baking soda, salt and spices. In a large bowl, whisk oil, sugar, eggs to combine. Add applesauce, crushed pineapple, vanilla, carrots. *Drain those carrots after boiling, allow to cool then pat dry before adding to mix. Add dry ingredients to the wet and just stir to combine. Add raisins.

Pour batter into the cups and bake about 20 – 25 minutes.

To make the frosting, simply beat for 2 minutes the cream cheese, confectioners sugar, and lemon zest. 

Ted couldn’t wait until I iced them:


But when I did ice them…


We both took a bite, looked at each other with bulging eyes and said..

These are GOOD!”   😯



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This weeks CEimB recipe was picked by  Gabi of  The Feast Within blogsite.     It was a web based recipe from Ellie Krieger and can be found here:  Foodnetwork.com

Cobb Salad: Romaine, Baby spinach, Baby arugula, chicken, ham, egg, tomatoes, avocado, feta and cheddar cheese in home made dressing.

Cobb Salad: Romaine, Baby spinach, Baby arugula, chicken, ham, egg, tomatoes, avocado, feta and cheddar cheese in home made dressing.

Being that there was egg in this salad, that spurred conversation about an old favorite of my father’s:  Bombay Oyster.  A Bombay Oyster is a raw egg dropped into a glass with vinegar and salt and pepper.  Down the hatch it goes.  My response….”Dad – you can keep that recipe to your self“. 

I wasn’t going to participate in CEimB this week but decided..”oh what the hay!”   So I made 3 different salads. Why?  1. I don’t eat meat, hence had to find a sub for the chicken and the ham.  I also prefer not to eat egg yolks.  2.  My mother won’t eat eggs at all nor does she like blue or feta cheese.  3.  Ted and Dad eat everything.

This was going to be really easy, right? 1, 2, 3  and on the table.  Au contrair

Mum boiled the eggs earlier in the afternoon.   When I got home, I broiled a hickory ham steak with honey mustard (3 min. per side).  Ted diced the avocado, which was hard.  I think I picked up an unripe avocado.  Even with all that help, this meal seemed to take me F O R E V E R to get onto the table. 

Step 1:  Prepare the dressing.  olive oil, red wine vinegar (I used balsamic), lemon juice, dijon mustard (I used Sweet-hot), worcestershire sauce, garlic, salt and pepper.  I mixed this in a jar instead of a bowl and that way I could just give it a shake and chill until ready to use.

DSC_0228Step 2:  Slice up the ham. Toss away the fat and bone. Slice up the chicken.  Dissect the eggs.  Slice the tomatoes.  Re-dice the avocado (just being picky).  Grate cheddar cheese for Mum and Ted who prefer cheddar over feta. 

Step 3:  Pull apart the romaine lettuce so it was in semi bite size pieces then give it a wash and a whirl in the salad spinner. I added baby spinach and baby arugula because I couldn’t find watercress.


Salad spinner











Step 4:  Assemble every ones customized salad.

I added rosemary sticks for some crunch. 

My father's salad - with everything.

My father's salad - with everything.

My mother's salad: No egg. No Feta.

My mother's salad: No egg. No Feta.

My Salad with vegetarian turkey breast strips and no egg yolk just the white - a cherry tomato is stuck in the middle.

My Salad with vegetarian turkey breast strips and no egg yolk just the white - a cherry tomato is stuck in the middle.

Ted's Salad:  Same as Dad's but on a larger scale.

Ted's Salad: Same as Dad's but on a larger scale.

Everyone was thrilled. We all enjoyed the dressing.  In fact, Ted said he would have liked more dressing for his breakfast in the morning. Considering his usual breakfast is a shake, waffles with peanut butter, and cereal, I was wondering just where that extra dressing would go, but then after asking my father to explain the Bombay Oyster thing, I decided it was best not to ask any more questions.
The three meat eaters loved the ham and chicken.  As I said, the avocado was hard and that was the only disappointment but I’m glad I made this dinner because it was a hit with all four of us.
Thanks to Gabi – super pick!

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This weeks CEimB is hosted by MrsBethorama at Supplicious.  You can find the recipe in the book, “The Food You Crave” by Ellie Krieger on page 167 or online at the Food Network

It was an interesting recipe.  I went about it with a lot of skepticism and kept the changes to a minimum.


The ingredient changes by Apple Crumbles are in RED.

  • 1/ 2 pkg. Udon Kamut pasta
  • 1 1/2 cups Broccoli Florets
  • 1 1/2 cups snow peas (untrimmed – whoops!)
  • 1 1/2 cups sugar snap peas (untrimmed, ah hem…whoops!)
  • 1/4 cup toasted, roasted, salted peanuts  (I toasted them in a toaster oven instead of a skillet)
  • 1/3 cup crunchy natural peanut butter
  • 3 TBS Tamari sauce

Soy Sauce BasicsTo start, we look at the components of soy sauce.

  • Soy sauce is a fermentation of soybeans, grain (usually wheat), water and salt. It is typically dark brown (though colors can vary greatly) and has a pleasant, earthy smell. The differences among soy sauces usually come from the varying proportions of soy beans to wheat, as well as added ingredients.
  • Tamari is a Japanese variation of soy sauce made for cooking, rather than for use as a condiment. It contains more soybeans and little or no wheat. It retains more flavors in cooking than soy sauce; and its rich, meaty flavor crosses over well in Western gravies, soups and sauces.
  • 3 TBS water
  • 2 TBS rice vinegar
  • 2 TBS lime juice
  • 1 shallot, chopped
  • 3/4 ” pc of fresh ginger, peeled and grated
  • 1 1/2 TBS dark brown sugar
  • 1/4 tsp red pepper flakes

The directions are easy:  Cook your noodles according to the package directions.  Steam the broccoli for 3 minutes then add the peas and steam for another 2 minutes. Drain and set aside.  Toast the nuts then chop.  Mix all the sauce ingredients….my sauce was pureed with an immersion blender  instead of a food processor. I hate cleaning that thing!  Mix some of the sauce with the noodles and put some in small bowls on the side if additional sauce is desired.  Serve with the vegetables as you like – mix them in or separately on the side.  Top with the chopped roasted nuts.

Ted’s comment:   “Ellie gets an A PLUS!”  Ted really likes peanut butter so this was an instant hit.

Joanne’s comment:  “Wow..this is really good.”  I like peanut butter but I’m not crazy over noodles. This recipe really did surprise me. 


The dish was so balanced between the sweetness of the sugar, the peanut butter, the zest from the lime, and finally, the hint of red pepper. 

We served this dish at room temperature.  I’m not sure whether this was suppose to be served piping hot or cold or what, but I have a feeling it would be very good any which way.



REMINDER…click on the image and leave a comment to win..

Old Bay Gift Bag Giveaway - Bloggers and Non-Bloggers

Old Bay Gift Bag Giveaway - Bloggers and Non-Bloggers

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This week’s CEimB recipe was right off the FoodNetwork site.  It was chosen by MacDuff of Lonely Sidecar.

The recipe is great for a weekend picnic type meal. Nothing fancy, just really good.  I used shrimp because I wasn’t going to rip apart a lobster.  I checked the price of simply lobster meat and almost fainted.  Forget it! I had a perfectly good pound of raw shrimp in my freezer screaming to be cleaned, cooked and tossed into a homemade dressing. 

I made my own rolls for this recipe using my trusty bread machine. 


They were wheat dinner rolls using 3/4 cup water, 1 TBS olive oil, 1 TBS brown sugar, 1/2 tsp salt, 1 TBS dry milk, 1/2 TBS dill, 1 1/2 cup bread flour, 3/4 cup wheat flour, 1 1/2 tsp Active Yeast.  Set bread maker to dough and after it has done it’s thing, scale the dough, portion out, let rise 2 hours and bake at 350 for 25 minutes. 



The shrimp were cleaned, deveined and tossed into some lemon juice while the saute pan heated up with about 1 TBS olive oil.  The shrimp were then salted and peppered, sprinkled with some Old Bay and tossed around in the saute pan to cook for about 3- 4 minutes total.

As for The Shrimp Rolls, this week’s CEimB recipe, it doesn’t get much easier.   The following is how I prepared our rolls but check out the other CEimB bloggers for their personal versions.


  • 1/2 cup Greek style yogurt + 2 more TBS *Ellie’s Recipe used 3 TBS of mayo.. I used 2 TBS yogurt plus 1 TBS mustard (next item below)
  • 1 TBS Sweet-Hot Mustard
  • 1 Celery stalk, chopped
  • 1 large green onion, chopped (used both green and white parts)
  • 3 sundried tomatoes packed in olive oil, chopped * This is an Apple Crumbles addition to the recipe.
  • 1 TBS lime juice
  • 1 lb raw shrimp – sauteed as indicated above, then cut up into bite size pieces * You could use lobster as an option over shrimp.
  • salt and pepper to taste
  • homemade wheat rolls *E.K’s recipe called for whole wheat hot dog buns.
  • 1 TBS EVOO

In a nut shell, the first six ingredients are mixed together. Add the shrimp and salt and pepper.  Chill until ready to serve.  In the meantime, drizzle a little olive oil on the inside of the bun and grill on higher heat just until the bread browns slightly.  Top with the chilled shrimp/lobster mix.

Our shrimp rolls were served with a side of spinach, cucumber pieces, sliced grape tomatoes and sliced yellow peppers with a little balsamic vinaigrette.  We each had about 2 TBS of red cabbage slaw and for a hot vegetable, we had oven roasted brussel sprouts.  


How did we like this recipe?  Ted thought it was great. Very tasty and he loved the hint of mustard.  He’s a fan.

I’m not a fan of “creamy”.  Sometimes creamy textures upset my stomach…I get a little nauseous.  So for this meal I carefully took a bite. Brain checked with stomach…”everything okay down there?”  “Think so”.  I took another bite and everything seemed fine.  I did think it needed something but not sure what.  Maybe some herb flavors or maybe spiciness? 

This was a great recipe for us to try because it certainly wouldn’t have been one I chose myself.  No regrets on this meal.  Great pick, MacDuff!

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This weeks CEimB recipe was chosen by Natalie of  Whats For Supper.  Make sure to check out Natalie’s blog for the complete recipe or go HERE for the link.

The first way to eat a Breakfast Cookie

The first way to eat a Breakfast Cookie

Since the title of the recipe is “Breakfast Cookies”, I made them for breakfast. Quick and easy. In 30 minutes the cookies were mixed, in the oven and my bowls and utensils were cleaned. 

There were a few changes and a couple of screw ups.  My changes and screw ups  resulted in a tasty, not too sweet cookie that was a bit dry for Ted but a good dunking treat for me.  

  • Reduced the butter to 1 TBS from 2
  • Used 2 TBS Natural Peanut Butter and no oil


  • No granulated sugar added
  • Used 1 large banana instead of baby food carrots (I have some frozen bananas in the freezer that need using up and this was a prime opportunity to use one of them.)*See Below.





  • Instead of 1/2 cup oats, I used 1 cup – This was an error. I don’t know whowhatwhenwhere, or why this even happened.  My only guess is that I always use 1 cup of oatmeal when making my favorite oatmeal cookies. I must have had a relapse from the present moment.
  • I added 2 scoops of Protein Powder to make it a breakfast POWER cookie.


  • I baked the cookies 16 minutes…another mistake.

*Do you save your over ripe bananas?  If you don’t want to waste left over bananas, you simply put the over ripe fruit in a freezer bag.  When you are ready to bake banana bread, cookies, or some other delicious goody, simply remove the banana(s) from the freezer and let defrost for an hour or so. Make sure you peel it over a bowl because once it defrosts, it is very mushy.

Other than ingredient changes, I followed the directions, adding the protein powder with the oats and baking on Silpat sheets instead of parchment.  Mixing entailed ditching the spoon and using clean hands since the batter was sticky and thick – probably due to doubling the oats.

The way we ate the cookies:

Crumbled the cookie over cooked oatmeal to add sweetness and crunch to morning steel cut oatmeal:


The second way to eat a breakfast cookie

Ted enjoyed the taste and therefore countered the dryness by pouring his protein drink over the cookie…see the pink cookie?


The Third way to eat a breakfast cookie - Ted's way

The best use for this cookie is to dunk it in milk, coffee or, my favorite dunking “juice”  = TEA

The Fourth Way - The Final Way - Joanne's Way to eat a breakfast cookie

The Fourth Way - The Final Way - Joanne's Way to eat a breakfast cookie

Thanks Natalie for a unique twist on our CEimB Thursday cooking adventures.

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Who else didn’t read the recipe before starting it with the intention of serving it the same night? 

On Saturday, a quick perusal of ingredients needed for this weeks CEimB recipe was done prior to grocery shopping.  I saw the whole wheat baguette required in the recipe and thought…”I’m not going to buy one. I’ll make it and really do a bang up job!”  Then I read the recipe this morning, before beginning my baguette. Major Whoops!  No homemade baguette of mine was going to lay soaking in eggs and milk and other stuff, unseen in all its golden crusted, delicate crumb glory (or so I imagined).  So I ditched the baguette idea and realized there wasn’t time to do the recipe tonight if I wanted to follow Ellie Kreiger’s “Vegetable Cheese Strata” page 26 of “The Food You Crave”.  The recipe was chosen this week by Jen of A Mid-Life Culinary Adventure.  You see, the recipe requires the egg mixture to sit over night, or 8 hours, after being poured on top of the cubed whole wheat baguette.  Quick thinking and personal preference turned this minor disaster into half a success. 


The recipe and original ingredients can be found at Jen’s blog.  In a nut shell, my ingredient changes were:

  • No bread of any kind.
  • Baby Bella Mushrooms were used
  • 4 Whole Eggs plus 1/2 cup EggBeaters
  • 2 cups “AllWhites” – 100% Liquid Egg Whites
  • No milk
  • 1 cup Non-Fat Greek Style Yogurt
  • 2 oz Shredded Mozzarella Cheese
  • 2 oz Crumbled Reduced Fat Feta

The result of these changes was a not so traditional Apple Crumbles frittata.  If you have ever wondered about the difference in egg dishes, omelet vs. frittata vs. strata vs..etc., click here to find out the “skinny”. 

Frittatas can often be found in the oven at Apple Crumbles.  The differences between this one and my usual frittata are as follows: 

  1. I never mix the cheese with the eggs. I put the cheese on top.  
  2. I rarely add yogurt or milk.  
  3. I never use egg whites, only EggBeaters and whole eggs.  
  4. The frittata goes into the oven in the stove top pan instead of being transferred to a 9 x 13 baking dish.    

The Results:

Very good in my opinion.  I had it at dinner, fresh from the oven.  Ted didn’t like it at all. He had it for breakfast, reheated.  He knew right away it wasn’t my typical frittata.  He said it was chewy, grainy and not as fluffy.  There was so much in this dish, it was surprising there was a lack of flavor and I think it was the amount of egg whites that was the turn off to the texture of this dish – or maybe reheating it did something scientifically funky to the mix?  It just didn’t have any pizazz.  It was a dish that needed a good side (such as fresh vegetable skewers) or a nice salsa to compliment.  DSCN1429

 One other point to mention, and I’m not sure if anyone else suffered “shrinkage“…who’s thinking of George on “Seinfeld” right now? 🙂   … my frittata came from the oven beautifully puffed up. About 10 minutes after sitting at the table it shrank away from the sides and flattened out all over.  This is a dish that needs to be presented immediately upon completion.  We have a lot of leftovers and it seems it will be up to me to make the best of them.  


 Good pick Jen.  Maybe I will try again using the bread, but will omit the mozzarella cheese and use less egg whites.

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