Wednesday, December 7, 2011
Friday, November 18, 2011
Friday, November 11, 2011
Share Your Recipes - November 10, 2011
A new week - a new linky. What have you made recently from Ellie Krieger's recipes? Please link up.
Friday, November 4, 2011
November 3rd Linky
I apologize for being late in putting this up. I will attempt to put up a new one, each week on Thursday. It will be like old times.
I am finding tons of recipes from Ellie's new book and I plan on making as many as possible. Looking forward to seeing what you are cooking.
Friday, October 28, 2011
Tuesday, October 4, 2011
Ellie's Linky
Have you cooked something from Ellie Krieger?
What about baking? Baked an Ellie recipe?
This is the place to share your recipes, Ellie stories, what you have learned from her or anything Ellie related. You can now add your photos, as well
We are looking forward to what you are up to so join us here at CEiMB, Craving Ellie in My Belly. We think you will find recipes you would like to make.
Perhaps, we can start off by linking up one of our older recipes that was a great success.
Leave any questions or comments below.
What about baking? Baked an Ellie recipe?
This is the place to share your recipes, Ellie stories, what you have learned from her or anything Ellie related. You can now add your photos, as well
We are looking forward to what you are up to so join us here at CEiMB, Craving Ellie in My Belly. We think you will find recipes you would like to make.
Perhaps, we can start off by linking up one of our older recipes that was a great success.
Leave any questions or comments below.
Thursday, September 29, 2011
CEinMB is getting an update.
It would be a shame for CEinMB to disappear. There are just too many good recipes of Ellie's we want to make. So we are revamping.
CEinMB is now a "Freedom of Choice" Cooking club. You may choose any recipe of Ellie's you would like be it from one of her cookbooks (she has 3 and one more coming in October) or from the internet. Just cook, blog, and leave your link on Fridays. There will be a place for it posted (hopefully) by Thursday evening.
That's it. No Stress! No deciding if you like someone else's pick of the week. It's your choice. Period.
So let's get cooking - again!!!
CEinMB is now a "Freedom of Choice" Cooking club. You may choose any recipe of Ellie's you would like be it from one of her cookbooks (she has 3 and one more coming in October) or from the internet. Just cook, blog, and leave your link on Fridays. There will be a place for it posted (hopefully) by Thursday evening.
That's it. No Stress! No deciding if you like someone else's pick of the week. It's your choice. Period.
So let's get cooking - again!!!
Thursday, August 11, 2011
LYL for Greek Sandwiches.
Just the spread alone is good, let alone on a sandwich!! You know what to do!!
Friday, July 29, 2011
Line Up for August
The recipes for August are:
August 11, 2011 - Jennifer of The Rookie Baker picked Greek Salad Pitas with Feta Spread and Turkey on page 80 of So Easy
August 25, 2011 - Sarah of Sarah's Kitchen Adventure chose Saffron Chicken, Lemon, and Green Bean Salad on page 112 of The Food You Crave
Thursday, July 14, 2011
Thursday, June 30, 2011
Facebook, New Rules and July Recipes
Craving Ellie in My Belly is now offically on Facebook and can be found here!
From July 2011 on, we will now have bi-weekly recipes. Also if you can't get your hands on an ingredient or need to use up other ingredients, you're allowed to sub the recipe. Summer is here, as is vacation season which is why I have also asked the people up for picking a recipe in August and September to pick one and post those picks as soon as possible so no-one had to miss out on recipes because of vacation if they don't want to.
Now on to this month's recipes:
July 14, 2011 - Liz of This Chihuahua Wears Pearls chose Stir-Fried Chinese Cabbage with Tofu on page 221 of Small Changes, Big Results (recipe below)
July 28, 2011 - Danica of Danica's Daily picked Soba Noodle/Veggie Salad with Chicken Satay on pages 139 and of The Food you Crave
Stir-Fried Chinese Cabbage with Tofu
3 small bunches bok choy (about 1 pound)
2 tablespoons canola oil
1 tablespoon peeled and grated ginger
3 garlic cloves, minced
1/3 cup chopped scallion
1 pound cooked, marinated tofu cubes (recipe to follow or buy store-bought)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame seeds
Cut 1 inch off the bottom of bok choy and wash the separated stalks. Chop the bok choy crosswise into 1/2-inch-wide strips.
Heat the oil in a wok or large deep skillet over a medium flame. Add the ginger and garlic and cook for 15 seconds, stirring constantly. Add the scallion and bok choy. Raise the heat to high and cook, stirring occasionally, for five minutes.
Stir in the tofu, soy sauce, 1/4 cup water and cook, stirring occasionally, until the liquid is reduced slightly and the tofu is warmed, about 2 minutes. Sprinkle with sesame seeds.
Marinated Tofu
1 pound extra-firm tofu
2 tablespoons low-sodium soy sauce
1 tablespoon orange juice
2 teaspoons sesame oil
1 teaspoon canola oil
cooking spray
Slice the tofu into 1/2-inch-thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much of the water as possible. This should take about 3 paper towels and 2 minutes. Cut the tofu into cubes.
In a medium bowl, combine soy sauce, orange juice, sesame oil, and canola oil. Add the tofu cubes and toss gently. Cover and let the tofu marinate in the refrigerator for at least 30 minutes and up to 24 hours.
Preheat the oven to 450 degrees. Spray a large shallow baking dish with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25-30 minutes, or until golden brown.
From July 2011 on, we will now have bi-weekly recipes. Also if you can't get your hands on an ingredient or need to use up other ingredients, you're allowed to sub the recipe. Summer is here, as is vacation season which is why I have also asked the people up for picking a recipe in August and September to pick one and post those picks as soon as possible so no-one had to miss out on recipes because of vacation if they don't want to.
Now on to this month's recipes:
July 14, 2011 - Liz of This Chihuahua Wears Pearls chose Stir-Fried Chinese Cabbage with Tofu on page 221 of Small Changes, Big Results (recipe below)
3 small bunches bok choy (about 1 pound)
2 tablespoons canola oil
1 tablespoon peeled and grated ginger
3 garlic cloves, minced
1/3 cup chopped scallion
1 pound cooked, marinated tofu cubes (recipe to follow or buy store-bought)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame seeds
Cut 1 inch off the bottom of bok choy and wash the separated stalks. Chop the bok choy crosswise into 1/2-inch-wide strips.
Heat the oil in a wok or large deep skillet over a medium flame. Add the ginger and garlic and cook for 15 seconds, stirring constantly. Add the scallion and bok choy. Raise the heat to high and cook, stirring occasionally, for five minutes.
Stir in the tofu, soy sauce, 1/4 cup water and cook, stirring occasionally, until the liquid is reduced slightly and the tofu is warmed, about 2 minutes. Sprinkle with sesame seeds.
Marinated Tofu
1 pound extra-firm tofu
2 tablespoons low-sodium soy sauce
1 tablespoon orange juice
2 teaspoons sesame oil
1 teaspoon canola oil
cooking spray
Slice the tofu into 1/2-inch-thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much of the water as possible. This should take about 3 paper towels and 2 minutes. Cut the tofu into cubes.
In a medium bowl, combine soy sauce, orange juice, sesame oil, and canola oil. Add the tofu cubes and toss gently. Cover and let the tofu marinate in the refrigerator for at least 30 minutes and up to 24 hours.
Preheat the oven to 450 degrees. Spray a large shallow baking dish with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25-30 minutes, or until golden brown.
Wednesday, June 29, 2011
Tweet tweet....
We're live on Twitter and can be found @CEiMB :)
I'm also in the process of setting up a Facebook-account for Craving Ellie in My Belly, so updates on that will follow as soon as it's ready.
I'm also in the process of setting up a Facebook-account for Craving Ellie in My Belly, so updates on that will follow as soon as it's ready.
Thursday, June 23, 2011
LYL - Tuscan Roasted Chicken and Veggies
This was sooooo delicious! Can't wait to see all your posts and pictures!
P.S. As to next weeks recipe: Chicken Pepian. No such thing as tomatillos here.... Any suggestions on what else can be used?
P.S. As to next weeks recipe: Chicken Pepian. No such thing as tomatillos here.... Any suggestions on what else can be used?
Saturday, June 18, 2011
Thursday, June 9, 2011
Friday, June 3, 2011
Monday, May 30, 2011
June Recipes - Updated
5 June 2011 - Marthe of The Baking Bluefinger - Spicy Egg and Avocado Wrap (SE, pg. 31)
9 June 2011 - Joanne of Apple Crumbles - Apple-Pecan Muffins (TFYC, pg. 22)
16 June 2011 - Kayte of Grandma's Kitchen Table - Cinnamon Raisin Toast with Honey Walnut Spread (SE, pg.34)
23 June 2011 - Margaret of Tea and Scones - Tuscan Roasted Chicken and Veggies (TFYC, pg 210)
30 June 2011 - Bri of Yoshimi Vs. Motherhood - Chicken Pepian
Thursday, May 26, 2011
LYL: Lemon-Ginger Iced Tea with Berry Cubes
I'm out and about all week, so haven't been able to make this. Can't wait to see what you think of this iced tea!
Friday, May 20, 2011
Thursday, May 12, 2011
Saturday, May 7, 2011
LYL: Ellie's Whole Grain Spaghetti with Roasted Tomato and Almond Pesto.
Ellie's Choice was a tasty one. Did you like it?
Thursday, April 28, 2011
May Recipes
Here are the recipes for May, I'm sorry I haven't put them up earlier!
5 May 2011: Ellie's choice! Ellie Krieger picked Whole Grain Spaghetti with Roasted Tomato and Almond Pesto (recipe below)
12 May 2011: Sarah of Sarah's Kitchen Adventures chose Muesli Parfaits, pg. 36 of So Easy
19 May 2011: Chaya of Comfy Cook's Kosher Kitchen selected Peach Pie Smoothie
26 May 2011: Mary of Popsicles and Sandy Feet went for Lemon-Ginger Iced Tea with Berry Cubes
Recipe for May 5th:
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto
Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)
If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.
In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.
Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.
Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.
Makes 6 servings
Serving size: 1 ¼ cups
Prep time: 12 minutes
Cooking time: 36 minutes
5 May 2011: Ellie's choice! Ellie Krieger picked Whole Grain Spaghetti with Roasted Tomato and Almond Pesto (recipe below)
12 May 2011: Sarah of Sarah's Kitchen Adventures chose Muesli Parfaits, pg. 36 of So Easy
19 May 2011: Chaya of Comfy Cook's Kosher Kitchen selected Peach Pie Smoothie
26 May 2011: Mary of Popsicles and Sandy Feet went for Lemon-Ginger Iced Tea with Berry Cubes
Recipe for May 5th:
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto
Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)
If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.
In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.
Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.
Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.
Makes 6 servings
Serving size: 1 ¼ cups
Prep time: 12 minutes
Cooking time: 36 minutes
Friday, April 22, 2011
LYL - Wheat Berry Salad
Wheat Berries... now there's a first for me :)
Haven't been able to find them around here, but when I do....
Haven't been able to find them around here, but when I do....
Thursday, April 14, 2011
Thursday, April 7, 2011
LYL - Crispy Chicken Fingers with Honey-Mustard Sauce + Revised Line-Up April
These sound delicious!
A slight change in plans for the scheduled April recipes: the Waldorf Chicken Wraps had already been picked quite a while ago, I'm sorry I missed that! So Peggy chose a new recipe, here's the revised line-up for April:
7 April 2011: Jennifer of The Rookie Baker picked Crispy Chicken Fingers, pg. 200 of The Food You Crave
14 April 2011: Peggy of Pantry Revisited chose Tuna Noodle Casserole, pg. 191 of So Easy
21 April 2010: Leslie of Lethally Delicious selected Wheat Berry Salad
28 April 2010: Margaret of Tea and Scones went for Asian Noodle Bowl p. 161 of So Easy
A slight change in plans for the scheduled April recipes: the Waldorf Chicken Wraps had already been picked quite a while ago, I'm sorry I missed that! So Peggy chose a new recipe, here's the revised line-up for April:
7 April 2011: Jennifer of The Rookie Baker picked Crispy Chicken Fingers, pg. 200 of The Food You Crave
14 April 2011: Peggy of Pantry Revisited chose Tuna Noodle Casserole, pg. 191 of So Easy
21 April 2010: Leslie of Lethally Delicious selected Wheat Berry Salad
28 April 2010: Margaret of Tea and Scones went for Asian Noodle Bowl p. 161 of So Easy
Thursday, March 31, 2011
Sunday, March 27, 2011
April Recipes
Up to my ears in exams the next couple of weeks, so it must already be time for the April Line-Up, time goes by so fast!
7 April 2011: Jennifer of The Rookie Baker picked Crispy Chicken Fingers, pg. 200 of The Food You Crave
14 April 2011: Peggy of Pantry Revisited chose Waldorf Chicken Wrap, pg. 84 of So Easy
21 April 2010: Leslie of Lethally Delicious selected Wheat Berry Salad
28 April 2010: Margaret of Tea and Scones went for Asian Noodle Bowl p. 161 of So Easy
Thursday, March 24, 2011
Spring Clean-Up and Comment by Ellie!
Hey ladies,
Will bake the Blueberry CoffeeCake tonight, just wanted to let you know I will check the blogroll this weekend to see about non-active members. Not that I have been the most active member myself, but I do try.
Also: check out Ellie's comment at last weeks LYL for the Savory Chicken Salad! Maybe it would be fun if we have Ellie pick a recipe for us to make? Perhaps her favorite dish? We can always ask and see if she wants too. What do you guys think?
Take care,
Marthe
Will bake the Blueberry CoffeeCake tonight, just wanted to let you know I will check the blogroll this weekend to see about non-active members. Not that I have been the most active member myself, but I do try.
Also: check out Ellie's comment at last weeks LYL for the Savory Chicken Salad! Maybe it would be fun if we have Ellie pick a recipe for us to make? Perhaps her favorite dish? We can always ask and see if she wants too. What do you guys think?
Take care,
Marthe
Thursday, March 17, 2011
Thursday, March 10, 2011
Friday, March 4, 2011
LYL!! Banana Splits - not just for Kids anymore!!
Banana Splits with pineapple-brown sugar topping. GOOD STUFF!!
Thursday, February 24, 2011
LYL - L.O.V.E. Wrap
I'm late making this, probably taking it to work with me tomorrow. Curious to see what you think of this one!
Tuesday, February 22, 2011
Line Up for March
Here are the picks for March:
3 March 2011: Shandy of Pastry Heaven picked Banana Splits with Pineapple Brown Sugar Topping p 227. of So Easy
10 March 2011: Kayte of Grandma's Kitchen Table chose Aromatic Beef Stew with Butternut Squash, p. 176 of So Easy
17 March 2010: Danica of Danica's Daily selected Ellie's Savory Chinese Chicken Salad
24 March 2010: Bri of Yoshimi Vs. Motherhood chose Blueberry Coffee Cake
31 March 2010: Liz of The Not So Skinny Kitchen went for the Creamed Spinach, p. 175 of So Easy
Wednesday, February 16, 2011
LYL - Mocha Cake with Mocha Cream
Oh my gosh, I'm glad my coworkers ate the cake, otherwise I would have taken seconds (or thirds....)
Tuesday, February 15, 2011
Update on CEiMB
First of all I must apologize for the lack of updating during the last couple of months on CEiMB. I have been very busy, both at work and at home and was dealing with some personal issues. Another Ellie-ista stood in for me, but she has been dealing with personal issues herself lately.
Today I finally got around to updating the 'What's Cooking' in the left bar, the 'Completed Recipes' section and for the first time in months I've actually made this weeks pick (trust me: so should you! It's delicious, my colleagues say it's the best treat I ever brought into work!!!)
Also I plan on replying your emails today and send out an email to the persons who get to pick the recipes for March. Hopefully CEiMB will be running smoothly from now on!
P.S. Stay tuned, it looks like we'll have a giveaway coming up!
Take care,
Marthe
Today I finally got around to updating the 'What's Cooking' in the left bar, the 'Completed Recipes' section and for the first time in months I've actually made this weeks pick (trust me: so should you! It's delicious, my colleagues say it's the best treat I ever brought into work!!!)
Also I plan on replying your emails today and send out an email to the persons who get to pick the recipes for March. Hopefully CEiMB will be running smoothly from now on!
P.S. Stay tuned, it looks like we'll have a giveaway coming up!
Take care,
Marthe
Thursday, January 27, 2011
February Recipes
Looks like a great line-up to me, plus I really like the name of that Wrap Sandwich!!!
3 February: Lindsey of 71 Cookbooks picked Four Cheese Baked Penne (
3 February: Lindsey of 71 Cookbooks picked Four Cheese Baked Penne (
10 February: Sarah of Sarah's Kitchen Adventures selected Sesame Shrimp Fried Rice with Cabbage (SE: page 158)
17 February: Chaya of Chaya's Comfy Cook Blog chose Mocha Cake with Mocha Cream (TFYC: 282)
24 February: Joanne of Apple Crumbles went for L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad) (TFYC: 96)
Thursday, January 20, 2011
Vanilla Spice Oatmeal
Boy, talk about a good breakfast. Not only good for you, but just plain good.
Leave you Link, y'all.
Leave you Link, y'all.
Thursday, January 13, 2011
Walnut and Dried Cherry Bars
Lots of bakers snowed in. No groceries!! Don't worry - when you get a chance. They are good!!
Leave Your Link!!
Leave Your Link!!
Thursday, January 6, 2011
Beef and Mushroom Barley Soup
This sounds like the perfect winter soup, if only I could find some Barley!
Monday, January 3, 2011
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