Alyce’s Lamb Shanks on Mashed Ginger Rutabaga and Next Day Lamb Stew

I like a pasta bowl for lamb shanks and sides…sit them up in the rutabagas to show them off.

 If you’re a bit unsure about lamb shanks… what they are or how to cook them, here’s the deal:  they’re pretty much like cooking a tiny pot roast on a big old bone.  Whatever treatment you’ve given beef chuck roast is probably going to work with lamb shanks–which are from way up on the lamb’s leg.  Since the meat is tough, it needs to be braised (cooked in liquid) and the braising liquid of choice is often wine, though it needn’t be.  A stiff stout would work, as would broth, tomatoes, cider and water…whatever floats your shanks.  Add root vegetables and/or onions, celery, garlic, and you’ve an entire meal.   Even just onions and wine with a bit of dried rosemary will give you something well worth eating.  Most recipes call for two lamb shanks per person; there isn’t a lot of meat on one.  I find that given the vegetables and sauce inevitably cooked with them that one is plenty.

I start  lamb shanks on top of the stove and finish them in the oven, cutting off about a 1/2 hour cooking time compared to all oven braising.   They can also be done totally on top of the stove, paring down the cooking time even more to about an hour total. Because I wanted a simple rutabaga mash as a base, I cooked the rutabaga separately stove top just like you would mashed potatoes, except I added fresh ginger and garlic to the cooking water.  You could certainly cook the rutabaga in the pot with the meat for ease of preparation; add them for the oven time only.  Or, if you wanted, you could mix up a bit of couscous (in place of the rutabaga)  while the lamb rests or even make a salad in place of green beans. I added potatoes mostly because I wanted them for the next day stew.  It won’t take much (and actually there are vegetables in the sauce) to finish this meal.  Then, there’s

way fast shanks in the microwave

If you’re interested in under an hour (really),  folks have also been microwaving lamb shanks with great success since 1989 thanks to THE NEW BASICS COOKBOOK (Workman, 1989) written by Silver Palate gurus Julee Rosso and Sheila Lukins. These shanks are done in 30 minutes.  Just for fun, here’s  the info for microwaving the shanks:  (And by the way, I microwave my chuck roasts for chimichangas.)

In a 2 qt microwave-safe casserole, cook 2T olive oil at full power for 2 minutes.  Stir in 1 cup chopped red bell pepper, 3/4 c chopped onion, 2 cloves minced garlic, 2 sprigs rosemary (1/2 t dried), 1/2 tsp salt, freshly ground black pepper, 3/4 cup dry red wine, and 1T tomato paste.  Cook, uncovered, 5 min.  Remove 1/2 of the vegetable mixture and set it aside.   Lightly oil 3 small lamb shanks with a bit more olive oil and sprinkle them with salt and pepper.  Arrange shanks in a triangle over the vegetables remaining in the casserole.  Cover, and cook for 20 min.  Turn the shanks and cook another 10 min.  Spoon the reserved vegetables over the shanks, cover, and cook 2 minutes.  Remove the casserole from the microwave, and let it stand for 5 minutes before serving.  Serves 2-3.

 Still a great all-purpose cookbook( above recipe courtesy THE NEW BASICS)

If you’d like to try them my way, do what Dave and I did:  put on some great music, pour yourself a glass of wine, and throw this in the oven to braise while you put your feet up and talk through the day.  While you can sure eat lamb shanks alone, they’re worth sharing.  And, wonder of wonders, if you didn’t eat the third lamb shank, you can make a beautiful stew next day…recipe down below.


While the French like Bordeaux with lamb, I am partial to a softer, rounder wine here like Burgundy (Oregon Pinot Noir to be exact; good French Burgundy is out of my price range generally speaking) or a (red) French Côtes du Rhône, which is a Grenache blend.  These wines, for my palate, compliment the softer, sweeter notes in the root vegetables. So, yes, you’ll need two bottles of wine for this meal.  One for you and one for the pot.  (Not a bad deal.)  Ask your wine shop about an inexpensive–under $15– Côtes du Rhône; there are lots of tasty values.  The Oregon Pinot will be pricier for the most part (though there are some $20-$30 bottles), but really worth it for a splurge or birthday.  These wines will be $40-$50 and up and are often cellared for several years before drinking.  So if you head toward the Pinot for you to drink, pick up something less expensive for the pot.  Which ones:  I love most Oregon Pinots, but have soft spots for PriveKen Wright and Sineann,

Try this: 

 alyce’s lamb shanks with mashed ginger rutabaga, new potatoes, and lemon-crumbed green beans               serves 2-3

Raw lamb shank

Let them brown well on each side
  • 3-4 lamb shanks
  • 1/2 cup all-purpose flour
  • 1/2 t each kosher salt and freshly ground black pepper (plus extra for vegetables)
  • 4T olive oil, divided
  • 3 cups chopped onions
  • 2 stalks celery, with leaves, chopped
  • 4 large carrots, trimmed
  • 3 cloves garlic, whole
  • 1 750 ml bottle red wine; I like Cotes du Rhone
  • 2 cups chicken stock
  • 1 6 oz can tomato paste
  • 1t Herbes de Provence
  • 1 large sprig fresh rosemary
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Pinch crushed red pepper
  • 1 large rutabaga, trimmed and peeled
  • 6-8 small red potatoes  (No recipe given for steaming potatoes or beans.)
  • 2-3 cups fresh green beans
  • 1/4 cup fresh bread crumbs
  • 1t butter
  • 1/2 t grated lemon rind
  • 2t chopped fresh parsley

  1.  Mix flour with salt and pepper in a shallow, large bowl.  Place one shank at a time in the bowl and, using your hands, cover with the flour-salt-pepper mixture.  Repeat with remaining shanks.
  2. Meantime, heat over medium heat 2T of the olive oil in a heavy, oven-safe pot (you’ll need a lid or heavy-duty aluminum foil; this must be covered).  Place the shanks in the pot and let brown well–10 minutes.  Turn over and brown the other side.  Remove shanks from pan and set aside.
  3. Add remaining 2T olive oil, heat and add vegetables (onions, celery, carrots, garlic), sprinkle with a bit of salt and pepper, and saute briefly–5 minutes or so.  Add herbs–  bay, rosemary,  thyme, the tiny bit of crushed red pepper, and Herbes de Provence.  Pour in wine and chicken stock and bring to a boil.

 4.  Return lamb shanks to the pan. Reduce heat to a simmer.  Cover and cook on stovetop 30 minutes.  Preheat oven to 350 degrees Fahrenheit.
5.  Place covered pot in oven and bake another hour or so until meat is quite tender…maybe even coming off the bone if you like it like that.  (Meantime, make the rutabaga mash (see below for recipe) new potatoes and green beans–no recipe provided for these.  I do like a bit of bread crumbs with lemon and pepper on my beans.  What I do is throw a piece of great white baguette in the food processor and then toast those crumbs in a bit of butter and grated lemon peel.  When the beans are steamed and salted, and peppered, I top them with the lemon-crumb mixture)

Making a sauce and serving up:

1.  Remove the cooked shanks to a warm dish and cover.  Place back in oven to keep warm while you make the sauce and mash the rutabagas.



Cover and return to oven to keep warm while you make the sauce.

2.  In the pan you should have a 1/2 pot of lovely gravy with soft carrots, onions, and so on.   If you can do it, spoon off a bit of the fat and remove the small sticks leftover from the rosemary and thyme.  Taste and see if it needs seasoning.  If you have an immersion blender, haul out the power tools and blend this sauce a bit—as smooth as you’d like.  If no immersion blender, you can carefully transfer some of the sauce and veggies to a food processor or simply mash away with a potato masher.  Taste again and adjust seasoning if needed.
3.  In a large shallow bowl, place half of the rutabaga mash and carefully sit a lamb shank, bone up, in the mash, so that it stands at attention. Spoon a generous serving of sauce on meat and mash.  Repeat with the remaining serving(s).
4.  Add steamed potatoes and green beans, if serving.  Garnish with chopped parsley.
5.  Serve hot.  Let leftovers cool completely, cover well, and refrigerate 1-2 days until you make stew.

mashed ginger rutabaga   2 servings

Bring a 2-3 qt saucepan 1/2 full of water to a boil.  Add a 1″ piece of fresh ginger and 1 peeled garlic clove, as well as a generous pinch of salt and pepper.  Meantime, trim and peel one large rutabaga, which looks like a large turnip…with gnarly roots.  Just for fun, know that Brits call these babies swedes and Scots call them neeps just as they do turnips.  Cut the rutabaga into 1/2 inch pieces and add to the boiling water.  Cook until tender, about 20 minutes, and drain.  Remove garlic and ginger; discard.  Mash rutabaga well with a tablespoon of butter using a potato masher or a mixer.  Sprinkle with a bit of salt and pepper; taste and adjust seasoning. (Remember these vegetables will have a hearty sauce on them.)
Cut up the cooked new potatoes for the stew; they go in toward the end or they’ll disintegrate.
leftover lamb stew                    serves 4

  •  2T olive oil
  • 1 fennel bulb, trimmed, cored, and sliced into  1/4-1/2″ moons
  • 1/2 large turnip, peeled and diced
  • 3 large carrots, peeled and diced
  • 6 large mushrooms, quartered
  • 2 cups chicken broth
  • 1/2 cup water
  • Leftover lamb braising sauce
  • Leftover new potatoes, cut up
  • Leftover lamb, cut off the bone and chopped finely
  • 1/2 cup chopped parsley
  • Drop or two of hot sauce if needed
  • salt and pepper to taste
  1. To an 8 qt stock pot, add olive oil and heat over medium heat.  Add fennel, turnip, carrots and mushrooms.  Cook for 5-7 minutes until just softening and beginning to brown a bit.  
  2. Pour in broth, water, and braising sauce and bring to a boil.  Reduce heat and add potatoes,  and lamb.
  3. Let cook until vegetables are quite tender…20-30 minutes.  Taste and adjust seasoning, adding salt, pepper, or hot sauce as needed.
  4. Serve hot garnished with parsley and with some baguette for dunking.

two dog kitchen and what else I’ve been cooking:

   Pan-Roasted Brussel Sprouts and New Potatoes with Parmesan and Onions

I blogged this on my other blog, Dinner Place, The Solo Cook

When do we get to walk?  This computer stuff is getting old, Mom.
Testing a new bread machine.

Leftover grilled chicken with pomegranate seeds, berries and cabbage-spinach salad with sherry vinaigrette
Our Gab

Zabaglione…will make again and blog…

Chickadees, in bitter cold, grab seeds and break them with their beaks while standing on metal feeders.  Brr. You think you have food problems.

Sing a new song, and cook lamb!

50 Women Game-Changers Tracey Ryder and Carole Topalian, #32 – Sullivan’s Island Shrimp Bog

 Big bunch of bacon. (This is good.  I’m married to someone who eats anything with bacon.)  Next:  tons of onions.  Rice. Lots of shrimp, ahhh.  All cooked together in one lovely mess called a bog.  For those of us with no real connection to the south-eastern coastal states, a bog brings to mind cranberries in Maine or Wisconsin, even.  Or being stuck at work, as in:  “I’m all bogged down writing that article.”  But this bog, this “Sullivan’s Island Shrimp Bog,” is just what it sounds like:  mounds of steamed shrimp mixed up on top of a velvety oh-so-thick tomatoed, oniony, spicy rice–perfect for brunch or a lunch bunch.  If the words “comfort food” weren’t so over-used and so inappropriate (comfort food being food you had a gazillion times as a kid…), I’d call this comfort food extraordinaire.  Comfort food x100.

Just for fun, here’s the wikipedia definition of a bog:   A bog, quagmire or mire is a wetland that accumulates acidic peat, a deposit of dead plant material—often mosses or, in Arctic climates, lichens.

Food for thought, I’d say.  Read on:

From Gourmet Live’s 50 Women Food-Changers, #32 Tracey Ryder and Carole Topalian (of the Edible Communities magazines fame) comes this jambalaya or sopa seca-like dish that will be one of your go-tos for days like Super Bowl or Book Club Supper.  Or make it just for you; halved it was a beautiful supper for two with lovely lunch leftovers.

Tracey Ryder and Carole Topalian published the book Edible, A Celebration of Local Foods in 2010 after a long and successful career designing, writing, and publishing locavore food magazines…. (as well as lots of other impressive things)  Local peeps are familiar with the free edible TWIN CITIES.

In Tracey’s own words….

Then, in 2002, we decided to launch our first magazine, Edible Ojai, which was very well received. From 2002 to 2004, we worked on a plan to expand and have multiple magazines, calling it Edible Communities. In the early stages of that plan, we thought we would do the additional magazines ourselves, perhaps up and down the California coast. Then, in January of 2004, Saveur magazine included Edible Ojai in their “Top 100” for the year and within a week of that issue hitting newsstands, we had calls from over 400 people asking us for an Edible magazine in their community. That is when we decided it would be better to change the model so that each magazine could be locally owned and operated by people in the communities we published in.
Edible Communities officially started in May 2004, with the launch of Edible Cape Cod. (courtesy Read more) ~~~~~~~~~~~~~~~~~~~~~~

Hence the eventual cookbook and hence our sweet bog recipe. Buy the stuff; make it soon!

by the way:  sullivan’s island is near charleston, south carolina

                          sullivan’s island shrimp bog : 6 servings        

   Cooks’s Note:   I halved this and made it in a 3.5 qt cast iron, lidded pot:  we couldn’t stop eating it.  There was plenty for two of us and probably enough left for tomorrow’s lunch if Dave doesn’t get up in the middle of the night and eat it.  fyi  I exactly halved the spices (as well as all else) and we found them perfect–a bit spicy without being too hot.  This is perky, bright and addictive.  Drink beer with this unless  you have a great off-dry riesling.


  • 1 1/2 cups long-grain white rice
  • 1/2 pound sliced bacon, finely chopped
  • 2 medium onions, finely chopped
  • 1 teaspoon kosher salt, plus more if needed
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper, plus more if needed
  • 1/4 teaspoon ground cayenne, plus more if needed
  • 2 1/4 cups chicken broth, plus more if needed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 pounds medium shrimp (40 count), shelled and deveined I used cooked shrimp in shells
  • 1/4 cup very finely chopped flat-leaf parsley leaves
  • 1 lemon, cut into 6 wedges
  1. In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
2.In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.
3.      Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.

Check out how the other bloggers are honoring the 50 Women Game-Changers:

Sue – The View from Great Island   
Taryn – Have Kitchen Will Feed
Susan –
The Spice Garden              
Heather – girlichef
Miranda of
Mangoes and Chutney 
 Mary – One Perfect Bite
Barbara –
Movable Feasts              
Jeanette – Healthy Living
Linda –
Ciao Chow Linda              
Linda A – There and Back Again
Martha –
Lines from Linderhof       
Mireya – My Healthy Eating Habits,
Veronica –
My Catholic Kitchen     
Annie Lovely Things
Nancy –
Claudia – Journey of an Italian Cook

Val – More Than Burnt Toast       
Joanne – Eats Well With Others
If you liked this recipe, you might like:

Two-Dog Kitchen and Around the ‘Hood return next post,friends.  But while the pups are off, listen to a great young singer I’m listening to tonight… Jeremy Anderson.  His new album is out (click on his name)  and he does all the tracks himself.  Sometimes 12!! He’s got some music on itunes, too.

 Sing a new song, make this shrimp and listen to Jeremy,

Chinese "BBQ" Pork, Five Heap Noodles, and Wine-Explosion Soup for Chinese New Year

Set your table before you begin cooking.

While I missed blogging Barbara Tropp a couple of weeks ago for “50 Women Game-Changers in Food” from Gourmet Live, it didn’t stop me from making some of her incredible food in honor of a good friend’s birthday and Chinese New Year.

I started out by spending a bit of cozy time with one of Barbara’s books, The Modern Art of Chinese Cooking, just to see what I thought I’d like to make.  The choices were myriad and luscious… but I couldn’t make all of them.  I did, however, want to keep reading forever; she wrote beautifully.  I decided on three separate dishes:  one a soup for a starter and the other two as a main course that could be eaten together, but that would also provide some great leftovers.  HA!  There were hardly any leftovers.  Do make extra pork; it’s a perfect cold snack.

Here’s the menu:

Soup:  Wine-Explosion Vegetable Chowder (page 452)–a filling soup silky strands of egg whites
Meat:  Northern-Style Chinese Roast Pork (page 205)–requires a day’s marinating, but worth it.
Noodles:  Five Heap Noodles (p 361)–I changed this up, but used the basic idea.

If you’re not familiar with Barbara Tropp, take a little detour and read this.  Sadly, the world lost a top-flight Chinese scholar and chef way too early in life. Those who cook her recipes continue to share and pass on a bit of the knowledge of a cuisine to which she was forever lovingly enthusiastic and dedicated.  The patience of tone and inventive spirit in Barbara Tropp’s writing are unmatched and well worth the purchase of her books, the other of which is China Moon Cookbook.

Not having the time to blog the entire meal, I chose to write about the velvety and intriguing soup.  It’s the easiest to make and perhaps the most versatile.  I do encourage you to look up the pork and noodle recipes; the pork was so very fun and was unlike any I’d ever cooked. Cook’s Note:  In the pork recipe link, the oven temperatures are Celsius.   Here are some photos of the cooking pork and my noodle toppings:

Recipe called for hanging the pork from “S” hooks; I chose to use a rack over a rimmed baking sheet with water.  Sliced thinly, it can be served hot, at room temperature, or cold.

The noodles (first photo) had a light sauce stirred in a couple of hours before the meal, and then were served with variety of toppings at the table (see below), as well as extra sauce–a kind of DIY-Asian-Noodle Salad.  Barbara’s Five Heap Noodles are served at the center of a large platter/bowl, with the heaps dotting the edges of the serving  platter.

Cilantro, cucumber, radishes, grated and sliced carrots, steamed chopped green beans and asparagus–I chose my own vegetables.

Wine-Explosion Vegetable Chowder–rewritten a bit for my use

3/4 -1# fresh tomatoes, peeled and chopped, retaining liquid
7 large white mushrooms, cleaned well and sliced very thinly (keep stems)
2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4″ 
2 T peanut oil
2T sherry
5 1/2 cups chicken stock*
15 oz can creamed corn
4T cornstarch dissolved in 6T cold chicken stock
1 large egg white (I misread this and used a whole egg; it was delicious)
sugar and salt (yes, you might need them both)
2 oz good, sweet and smokey ham, coarsely minced

I had all of the soup ingredients prepped and in the frig that morning. 
*Including Chinese chicken stock I made in an hour from rotisserie chicken, ginger, onions, and pepper.

Making the soup:  Read everything well before starting!!

About 15 minutes before serving, assemble all of the ingredients within easy reach of the stovetop, and put individual soup bowls in a low oven to warm.

This is good practice for all Asian cooking.  Have everything cut, ready to go, and plates/bowls warmed or set on table. 

Heat a heavy non-aluminum stockpot over medium-high heat until hot enough to evaporate a bead of water on contact.  Add the oil, swirl to glaze the bottom of the pot, then heat until a bead of wine added to the the pot “explodes” in a sizzle.  Add the wine, allow only 1 second for it to explode in a fragrant hiss, then immediately add stock to capture the wine essence.  Bring to a boil, add tomatoes, mushrooms, and corn. Cook over moderate heat, stirring constantly, until mixture returns to a boil.  Do not increase the heat or stop stirring; it can burn. Reduce heat to maintain a steady simmer and add vegetables (beans.)  Simmer about 2-3 minutes for snow peasor 4 minutes for beans, stirring constantly until the vegetable is cooked but quite crisp.  It will cook more while you serve.

Taste the soup and add salt or sugar. (Store-bought tomatoes may need a bit of sugar or soup will be flat…”do not hesitate” to add it.)  Reduce the heat to low.  Stir the cornstarch mixture to recombine, then add it to the pot in a steady stream, stirring slowly for about 2 minutes until soup turns glossy and thick.  (This will be very obvious.)  Turn off heat.

Using a fork or chop sticks, beat the egg white with quick, light strokes just to break the gel.  It will froth a bit, but do not beat to a foam.  Holding it about 6 inches above the surface of the soup, add the egg white in a very thin, steady stream.  Stir gently once midway, and again when finished to bring the lacy threads to the surface.

Serve immediately, garnishing each bowl with a sprinkling of ham.  Or cover and serve the soup 1-4 hours later, when vegetables are no longer crisp, but the soup is deeper in flavor.

Leftovers keep well for a 4-5 days, refrigerated, or may be frozen.  Reheat in a heavy pot over medium heat, stirring frequently.

Cook’s Note:  With just a few variations (vegetable stock, no ham or egg), this makes a lovely and satisfying vegan soup.  As the noodles are totally vegan, if you put the two together, you’ll have a great vegetable meal. I am unable to find a link for Barbara’s noodles, but will continue to try to find one. I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara’s Five Heap sauce-with a bit of a twist- out of:  1T crushed sesame seeds,1T sesame oil,  2T peanut oil heated with  chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.  After adding the vegetables, I added toasted sesame seeds as garnish.  We liked the extra sauce at the table.

Loving kitchen helpers..

Two Dog Kitchen and Around the ‘Hood

Been a wee bit chilly around here….I’ve been making lots of soup and long-simmering dishes.  You’ll hear about some of them soon.

Snuggle time in St. Paul


Upcoming… Alyce’s Lamb Shanks on Mashed Rutabaga 

Also upcoming this Friday:  Sullivan’s Island Shrimp Bog 


 If you liked this, you might like:

  Basil Chicken Fried Rice

 Ham Fried Rice

Tofu Stir Fry

 Sing a new song,

Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31


 Lydia Walshin (The Perfect Pantry) often has great recipe links on fb.  One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette’s Healthy Living.  Jeanette’s recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I’m very fond.  The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort.  Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May.  I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay’s recipe for Ricotta, Chive, and Prosciutto Omelettes.  Thanks, fellow food bloggers, for the warm welcome.  I’m thrilled to be participating!

Donna Hay is Australia’s premier food editor and cookbook writer who began at the young age of 19 as a writer and food stylist.   By 25, she was the food editor for marie claire.  Since then, she’s published 18 award-winning cookbooks and now is the editor of the bi-monthly donna hay magazine with a circulation of nearly 400,000.  Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is a regular contributor to UK’s leading lifestyle magazine, Living etc.  Click here for a list of Donna’s recipes and menus and here for the magazine’s ipad app.

Before I began this blogging adventure, I had downloaded the magazine app for my ipad, which I keep in the kitchen unless I’m traveling.  The easy-to-use format of this beautiful app sold me as much as did the pictures that told such clear stories.  While looking at food photos, the reader can click and choose between reading the recipe (including photo, ingredients list, and story/directions) and cook mode, which with just a push of the finger takes you from the first bit of instructions to the last, page by page.  Right now, from what I can see, there are just a couple of issues available free.  Keep an eye out for more.

My ipad with the donna hay mag at center. Screensaver: Colorado kitchen!
While not a great photo, you get the idea of how fun this is to use.

Let’s cook… 

In the pan with the egg ring.  Watch carefully to avoid burning.

This very quick, light meal consists of a souffle omelet (one in which the eggs are separated and the whites are whipped to peaks before the yolks are gently folded back in) with a tiny taste of salad –the spinach–and a bit of salty Italian ham for garnish and kick.  Two eggs truly make two servings here. If you’re on South Beach, this will cook with just a bit of adjustment.

 ricotta, chive, and prosciutto omelettes by donna hay

Just add Chardonnay.

Next up: #32  Tracey Ryder and Carole Topalian

The gorgeous, intelligent locavores of the magazine world, Ryder and Topalian’s Edible series now numbers 60 editions, from Allegheny to WOW (southeast Michigan). And, despite the handicap of being free print mags, they actually make money!  (courtesy Gourmet Live)

Check out how the other bloggers are honoring the 50 Women Game-Changers:

Sue – The View from Great Island   
Taryn – Have Kitchen Will Feed
Susan –
The Spice Garden              
Heather – girlichef
Miranda of
Mangoes and Chutney 
 Mary – One Perfect Bite
Barbara –
Movable Feasts              
Jeanette – Healthy Living
Linda –
Ciao Chow Linda              
Linda A – There and Back Again
Martha –
Lines from Linderhof       
Mireya – My Healthy Eating Habits,
Veronica –
My Catholic Kitchen     
Annie Lovely Things
Nancy –
Claudia – Journey of an Italian Cook

Val – More Than Burnt Toast       
Joanne – Eats Well With Others

If you liked this recipe, you might like:

Herb-Spinach Egg White Omelet on the Dinner Place blog


How to make an omelet

Sing a new song, cook a new recipe….

All photos  by Alyce Morgan, copyright 2012-unless otherwise noted or obvious.
Donna Hay photo courtesy donna hay magazine.