If you like to read, you will recognize yourself.....

Photo: Our favorite is #4. What is yours? (Source: http://bit.ly/1r7viUb.)

Does this pertain only to cookbooks?

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Thai Chicken San Choy Bau

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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.
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Recipe Box - Week 2

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Veggie Delight I had no name for this dish, I put together, this evening.  I am finding it difficult to follow recipes from cookbooks or online.  Almost always, I take the recipe, in another direction.  That is what happened, today.  I pulled out a few cookbooks, found a recipe for roasted cubes of vegetables in a tomato sauce and covered with cheese.  It had veggies, I had in the house and the idea of roasting vegetables with a cheese topping intrigued me. I ended up slicing the veggies thinly on the mandolin and separately putting piles of them, in a baking dish.  I then dropped some spicy cheese on top, well spaced out.  It was delicious. Ingredients: 1 zucchini 1 yellow squash 2 carrots 1 mini red pepper 1 mini yellow pepper 1 mini orange pepper 1/4 green pepper spray olive oil 3 slices from a twisted spicy mozzarella roll 1/4 teaspoon black pepper 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil (my basil is re...
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Baked Rice with Butternut Squash

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I was looking for a dish to round out my Shabbos meal on Friday night.  I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices.  We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner.  I wanted something to complete the meal and make sure, there was something for every one.  Rice sounded right. This makes a pretty dish and a neutral one.  While it definitely has flavor, it seems to go with almost any other food.  It served its purpose since it did a disappearing act. This is a Cooking Light recipe and I have been fortunate with their recipes.  I get their magazine and always find a few new recipes to test.  Many go on the roster for future meals. Baked Rice with Butternut Squash (adapted from Cooking Light September 2002) Ingredients: 1 24 ounce bag of frozen butternut squash cubes 2 cups fat-free, less-sodium vegetable broth 1 cup water 1 teas...
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