Friday, April 24, 2015

Blintz Brunch Bake

This was a super treat without the work of making crepes and filling them and frying them,  This is much easier to make and does not call for any frying.  A rich baked recipe is just what we want.  Delicious.

Blintz Brunch Bake (adapted from Kraft Recipes)


2 packages (8 oz. each) Cream Cheese, softened
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
¾ cup sugar, divided
3 tablespoons lemon juice
1 cup gluten free flour (I used brown rice flour)
¾ cup butter melted I melted butter in the microwave and forgot about it. It did not need it. Mine turned out perfect without it.
¼ cup milk
1 tablespoon Baking Powder


Prehear oven to 350°F. 

Beat cream cheese, ricotta, 2 eggs, 1/4 cup sugar, lemon juice in large bowl with mixer until blended. 

Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended.

Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with cream cheese mixture, then remaining batter. 

Bake 45 minutes or until center is set.

I sprinkled some brown sugar on top before baking.

Wednesday, April 22, 2015

Asian Chicken and Vegetable in Foil Packets - Ellie Krieger

  Margaret Selected Asian Chicken and Vegetable in Foil Packets page 143 in Weeknight Wonders.  It is chicken cutlets topped with veggies and sauce made in aluminum foil packets.  I love the results but did not enjoy cooking in aluminum foil.  I think, it just made it messier.  I served this with rice and used some of the sauce and vegetables to mix in the rice.

I would have enjoyed broccoli added to the vegetables or in place of the green bell pepper.  Actually, carrots, cauliflower, zucchini, peas, beans or squash would be good additions to the recipe (not all of them),  I would like sweet potatoes on top of the chicken as well .  This lends itself to be a versatile dish.
Check out Eating with Ellie to see what the other members did with their Asian Chicken and Vegetables.  You might want to see what we are making in the near future and if it appeals to you, feel free to join us.

Tuesday, April 21, 2015

(Green Olive) Baked Chicken - Donna Hay

Oh, the silly things we do.......  We don't usually eat olives.  We don't particularly like them.  I had a bottle for the longest time and I never opened it so finally, I gave it away, right before I looked at what we would be cooking this month.  The result - no olives in this dish.

I find, there is a lot to laugh at, in cooking, serving and eating.  Over the years, I bet, we all have stories that we still giggle over.  Just the other day, I followed a recipe to make a baked blintz.  I put the butter in the microwave to melt and only remembered it after the blintz was almost done baking.  What a wonderful mistake.  I can not imagine that dish being any better than it was and now, I know not to add more fat to this recipe.

Hopefully, I will get that blintz blogged real soon.  It is scrumptious,

Tonight we made this yummy baked chicken in a flavored mixture of deliciousness.  I let mine marinade for a while which made it even tastier.  Without the olives, we still had a yummy chicken.  Another easy to make recipe from Donna Hay and the gals at WwDH.

Check Wednesdays with Donna Hay to see what the others made and what we be cooking in the near future.  Thanks to Peggy for such a wonderful selection.  You can find the recipe online and of course, in one of Donna's books, Off the Shelf.

Monday Peeks

25 Fabulous Macaroni and Cheese Recipes --- If you or anyone in your family like Mac and Cheese, here are several different and delicious ways to make it.  For a change of pace that your family will love, pick one and see what happens.
Sinfully Rich Macaroni & Cheese, Italian Style        Fancy Blue Cheese and Walnut Mac and Cheese            Garlic, Bacon, and Beer Macaroni and Cheese
For these and many more, stop off at Buzz Feed Community.

Golden Beet in Citrus Sauce at Gluten-Free A-Z.  Beets often, don't have a good reputation, but they are delicious and easy to make and this recipe sounds like it could change any negative ideas about beets.  Visit Judee to find out how to make it. 
Sarah is a member of our Wednesdays with Donna Hay group and each week, she turns our recipes into something even better by ricing vegetables of making noodles out of veggies.  Take a look at her 
Zucchini noodles with Rocket, Lemon and Capers.  If that is right for you, check out some of her other recipes for more ideas how to turn starches into vegetables for a lighter, healthier meal.


We must have a dessert and this one is easy and it does look yummy.  It is a simple no bake cookie from Annie's Home.

And my very own Monday Peek is Cabbage Kugel. We are  used to potato and lukshen kugels but not too many people make cabbage kugel and they don't know what they are missing out on.  I suggest, you try it.


Monday, April 20, 2015

Fish Salad

Kosher Jews do not eat shellfish such as crab, lobster and shrimp.  There is a faux fish made for each of these and perhaps for other prohibited shellfish.  I doubt, they taste the same or even similar, but they are good.

When these first came to my awareness, I did not want to buy them.  I was uncomfortable with the idea.  Gradually, I realized, if they are allowed and made from fish we do eat, why not try them.  I did and I liked the fish.  I particularly like to take the fake shrimp and add some butter and garlic to it. It is delicious.

I decided to make a faux crab meat salad.  The mock crab is fully cooked so all I had to do was cut it up into smaller pieces.  I added a few ingredients and had a nice fish salad.

Mock Crab Meat Salad


1 cup faux crab
2 tablespoons mayonnaise
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
2 tablespoons celery, chopped fine


Cut fish into small pieces, thick sliced.

Place fish in bowl and add celery.  Mix together.

Combine lemon juice, pepper and sugar with the mayonnaise and add to fish-celery mixture.

Mix well and serve.

This is a good salad on a hot day.  I found it to be cool and refreshing.

Eat and enjoy.

Friday, April 17, 2015

Silky Cauliflower Soup

Silky Cauliflower Soup adapted from David Lieberman


1 large bag frozen culiflower  (32 0unces)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 quart low-sodium vegetable broth
1/2 cup finely grated Parmesan
Salt and pepper to taste


Chop frozen cauliflower and put aside.

Heat the olive oil in a large saucepan over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. 

Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.  ( I left a few small pieces of cauliflower intact.)

Add the Parmesan and stir.

Season, to taste, with salt and black pepper. Keep warm until ready to serve.

I dropped in a few sliced spinach leaves for interest.

Eat and enjoy.

Linked to Weekend Potluck 

Thursday, April 16, 2015

Spicy Salmon with Caramelized Onions

I had a delicious chicken dish at a friend's home and decided then and there to make it.  When I was making salmon, last night, I thought about doing something similar with the fish.  In looking for a recipe with salmon and caramelized onions, I found this recipe, which is probably the best salmon, I have made.  The spices worked well together and the sweetness of the onions was icing on the cake.

Spicy Salmon with Caramelized Onions (allrecipes)


1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced


Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste.

Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

 Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat.

Stir in the onion, and cook until tender and golden brown, about 10 minutes.

Push onions to side and put salmon in pan.

Cook the salmon fillets in the hot skillet until golden   brown on each side, and no longer translucent in the center, about 6 minutes per side.

Pour the browned onions and olive oil over the salmon fillets to serve.

Eat and enjoy.

Linked to   Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    

Wednesday, April 15, 2015

Tuscan Kale Salad - Spinach Salad - Ellie Krieger

This week, for Eating With Ellie, Kayte chose a delightful salad, Tuscan Kale Salad, found in Ellie Krieger's book, Weeknight Wonders , a book, I love.  So far, every recipe was a success and was healthy and delicious to eat.  Page 41 is the page to find the recipe or here.

I did not have kale so I subbed in baby spinach and in place of pine nuts, I used almonds.  I followed the rest of the recipe and although this is an easy recipe, cutting the spinach into thin strips took some time.  It looked pretty this way.

You can check out what the other members did with this recipe by going to the Eating with Ellie website.  We welcome new members.  There are no requirements other than to love to cook and explore Ellie Krieger recipes.  Just make the week's recipe and add your link to the site's page.

Thank you Kayte for a wonderful choice.  I served it with spicy salmon with caramelized onions and mango rice.

Zucchini Carrot Bread

I love quick breads, yes because they are easy to make but more so, because they are usually delicious.

Zucchini Carrot Bread


3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 cups sugar
2 medium carrots, peeled and grated
2 medium zucchini, unpeeled and grated
1/2 cup canola oil
2 eggs

This recipe is on page 223 of Kosher Design Entertains.  It includes a delicious sounding streusel.


Preheat oven to 350 degrees F.

Lightly grease two loaf pans on the bottom and half-way up. You can use one 9 x 13 inch pan, if you would prefer.

In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and sea salt. Set aside.

In a separate bowl, combine sugar, carrots, zucchini, oil and eggs and stir.

Add flour mixture to zucchini mixture and stir until combine.

Bake uncovered for 1 hour.

  Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    

Monday, April 13, 2015

Traditional Shepherd's Pie

Shepherd's Pie is an annual feature on our Pesach menu.  It calls for very few ingredients and is quite filling.  This is a family favorite.


3 tablespoons oil

3 pounds ground beef

2 medium onions, chopped

4 tablespoons parsley, chopped

1/2 cup bell pepper (any color diced)

1 can tomato paste (I had some sauce from stuffed cabbage which I used in place of tomato paste)

6 potatoes, cooked and mashed

1/4 - 1/2 cup vegetable broth


Heat oil in a large skillet. 

Add ground meat, onion, tomato paste, parsley, and a dash of salt and pepper in a pot. 

Cook until meat has browned. Stir and break up meat so that the pieces are small.

While these are cooking, boil whole potatoes in water until soft. Then peel and mash.

Add bell pepper and broth to potatoes.  (You can add shredded carrots or shredded zucchini as well)

In  2 - 3 quart casserole, layer ground meat and potatoes.  

Sprinkle with paprika and bake at 350 degrees for 30 minutes. 

Eat and enjoy.

Linked to: Weekend Potluck