Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
I am a big Mark Bittman fan. He makes so much sense. He leaves a recipe open to interpretation so if you don't have one ingredient, he lets you know what else you can use and still get a top notch dish.
His book, Food Matters, is a gem. The recipes are interesting and calls for some unusual combinations that work. The variety is fantastic and in his usual manner, he clarifies for the reader.
There used to be a group that cooked from Mark Bittman. I wish it still existed. This is one chef that is fun and easy to cook from. Check out his videos online. I am using Mark as my Potluck choice for this month.
The idea of a tomato crisp is quite appealing but this one called for too much topping and while I would make it again, I would cut the topping in half.
Savory Tomato Crisp ---- From The Food Matters Cookbook by Mark Bittman (p. 423) (adapted slightly to make gluten-free)
3 tablespoons olive oil,
3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and black pepper to taste
1 cup bread crumbs, gluten-free (I used potato chip crumbs)
1 cup rolled oats - gluten-free
1/2 chopped walnuts
1 tablespoon minced garlic
1/2 cup grated Parmesan
1 tablespoon melted butter
1. Grease an 8- or 9-inch square or round baking dish or a deep pie plate with oil; heat the oven to 375 degrees.
2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently and let the mixture sit. In another bowl, combine the bread crumbs, pecans, garlic, cheese, 3 tablespoons oil, and butter, sprinkle with salt and pepper, and stir until thoroughly mixed.
3. Toss the tomato mixture again and transfer it to the prepared baking dish. Sprinkle with the bread crumb topping. Bake until the crisp is as dark as you like on top and bubbly underneath, 45 to 55 minutes. Let cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I