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 have not made flounder or sole in actual years. There is no real reason other than we love salmon and I gravitate toward it when I am fish shopping. I broke the mold, so to speak, and bought some flounder and rediscovered the fish. I made it with a simple corn flake crumb and Parmesan coating and served it with my spinach-cauliflower quiche and we had a wonderful dinner. It was light but we walked away not feeling hungry.
Corn Flake Breaded Flounder Fillets
4 flounder fillets
1 cup corn flake crumbs
1/3 cup Parmesan Cheese
1/8th teaspoon black pepper
1 egg beaten
2 tablespoons of milk
Place a piece of parchment paper on a cookie sheet.
Mix egg and milk in a shallow bowl.
In a plastic bag, mix corn flake crumbs, Parmesan and black pepper.
Place one fillet at a time into egg mixture and then place in bag and move bag around until fillet is coated.
Repeat with remaining fillets.
Place fillets on cookie sheet and bake at 400 degrees for 15 - 20 minutes.
The idea for this recipe came from the latest Rachel Ray magazine which I altered. The original recipe called for 10 eggs as starters so the amount was my first change. I made a topping of sour cream and brown sugar which is not in the Rachel's recipe.
I grew up, eating sour cream and bananas, topped with sugar and when I saw this recipe, I could taste that childhood favorite as if I was truly eating it. This is something, I had completely forgotten about. If asked what my favorites from the past were, I would not have come close to anything like this. Actually, I don't like plain bananas although I do like them baked or cooked.
Banana- Chocolate Chip Bread Pudding
3 small bananas, sliced
1 cup milk
2 ounces cream cheese
2 teaspoons pure vanilla extract
4- 6 ounces of challah, cubed
6 ounces chocolate chips
3 tablespoons sour cream
1/3 cup brown sugar
Preheat oven to 350 degrees.
Place eggs, milk and room temperature cream cheese in a large bowl and whisk together. Add vanilla extract.
Add cubed challah to the liquid along with the chocolate chips.
Place in a greased 9 x 13 baking pan.
Mix sour cream and brown sugar and spread on top of banana-bread mixture.
Chicken Pad Thai for our WwDH group was a delicious treat. Thanks Margaret.
It seemed a lot went wrong, for me, with this recipe. First, I looked it up online instead of in the book, only to find later, the recipe is different. I stayed with the online recipe borrowing a few ingredients from the original recipe from Modern Classics 1, chosen by Margaret. It is not that different. Some of the vegetables are different and the sauce definitely has differing ingredients. Mine was ketchup and chicken stock which I used and added lime juice and soy sauce. It turned out to be, only by luck, a good sauce.
Problem # 2 was that the eggs got stuck to the pan and I had to scrape them off in bits and pieces instead of as strips. That did not change the taste though. The third problem was in slicing the chicken, in some strange way, I missed cutting some pieces thin enough and had to do a recut, at the last minutes.
Despite all this, we had a good dinner, approved by hubby.
I love corn, especially when it is creamy in texture or when it is fresh off the stalk. I know, one is overcooked and the other almost raw. It doesn't matter. Corn is good. Growing your own corn is a treat. Going out, at the last minute to pick it and then drop it into boiling water for just a few minutes and ending with the sweetest corn in the world is well worth the gardening.
4 cups thawed corn kernels
4 large eggs
3/4 cup whipping cream
1/2 cup whole milk
1/3 cup honey or sugar
1/4 cup oil
2 tablespoons gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon parsley
Preheat oven to 350°F.
Grease a square pan with spray cooking oil.
Blend all ingredients, except for two cups of the corn, in food processor until almost smooth.
Pour into prepared dish.
Bake pudding for 45 minutes. It should be turning golden brown and be firm.
There are no words to write about this cookie. Just look at it. It is easy to make since it starts with a mix (no, I don't use mixes........ except this time). It turned out to be the yummiest cookie and I think I will make it again, very soon......like tomorrow. And YES, I had grandchildren over today. Who else can I bake chocolate for?
Chocolate Chip Brownie Cookie
1 package. Duncan Hines fudge brownie mix
1/4 cup oil
1 3/4 cup semi-sweet chocolate pieces
Preheat oven to 350 degrees.
Cover cookie sheets with parchment paper.
In large bowl combine the brownie mix, eggs and oil.
Beat with a spoon about 50 strokes.
Stir in the chocolate pieces. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. I use a cookie scoop.
Bake at 350 degrees for 8 to 10 minutes.
Cookies are soft to the touch. Cool slightly before removing from cookie sheets.
4 cookie sheets worth.
Usually, I place 12 cookies on a sheet so my estimation is 48 yummy cookies for children and adults.
I love to cook and bake with chocolate. I like to eat chocolate. I am the only one in the house that eats chocolate. Knowing this, hopefully, you understand that I don't dare make too much chocolate. When school starts, I bake for my class and then I can again open the door to chocolate. They don't leave a crumb for me to be concerned about.
This pie is one of those that have layers of delicious ingredients. First a Mock Oreo pie crust. Then a cream cheese/whipped topping layer, then a bit of peanut butter and chocolate chips followed by the CHOCOLATE layer and some crumbs for the top. Fortunately, I have grandchildren coming for the weekend. I also have cookies and brownies. Grandma'sprerogative......
I use a cream filled cookie like Oreos but a different brand. For the sake of ease, I will call it Oreo, for this recipe.
Oreo Pie Crust 2 1/2 cups Oreo or substitute cream filled cookie crumbs (Pulse in food processor)
3 tablespoons of margarine
I melted the margarine in the Pyrex pie plate in my microwave. I added the cookie crumbs, in the pan and pressed them in to form the crust.
Creamy filling: ( I cut the ingredients in half. This is half.) 4 ounces cream cheese
2 tablespoons sugar
6 ounces whipped topping
1/2 teaspoon vanilla
Beat the cream cheese, sugar and vanilla.
Gently add the whipped topping and mix. (Do not use beaters)
Place this carefully on top of pie crust.
I warmed up 1/3 cup of peanut butter and spread it in the middle over the cream.
Top peanut butter which should cover 3/4 of surface with a sprinkling of chocolate chips.
Mix one package of instant chocolate pudding with 1 cup of milk. This will be thick. When it is mixed well, mix in remaining whipped topping (I think it is 6 ounces) I am referring to something like Cool Whip which comes in a tub, not the kind you have to beat although I see no reason for not doing the work ourselves. Spread on top of the pie.
Take extra cookie crumbs and sprinkle on top of pie. You can use chocolate chip (miniature) or chocolate sprinkles or anything that appeals to you.
Tonight feels cold and in need of something warm and creamy. I went to my old blog, My Sweet and Savory and found this delicious soup. The words below are from my original printing. I did make some changes tonight which are reflected in the recipe. I could have had a dozen bowls of this soup. It was not filling. It has a wonderful taste to it, combination of spinach and parsley with that spurt of sour cream and Mexican cheese. Why don't I make this more often? Below is from My Sweet and Savory:
I have been a fan of Mark Bittman for years and I never tire of reading his column in the New York Times. Even my husband, who is a foodie, only because he eats, follows that column. I used to belong to a group that cooked Bittman recipes, weekly and we never had a problem finding new ones that most of us loved. Mark has made changes in his cooking style and now can be looked at as a healthy chef. I was thrilled with his article on four kinds of soup and the freedom we have to make changes, all we want. Yes, we all know we can change recipes and am pretty sure that a lot of us do that automatically. Mark makes it easier with his options. I have found ingredients, I had not thought to put together, until Mark listed it as an option.
Mark Bittman’s Creamy Spinach Soup (adapted)
1 large onion, thin sliced
2 cups water
2 cups vegetable broth
pinch of black pepper
1 package fresh spinach (about 1 pound)
1/2 cup parsley leaves
1 cup Greek style yogurt (I did not have any plain yogurt so I subbed in sour cream)
1 cup Mexican cheese
Place 1 sliced onion, 2 cups water, 2 cups broth and pepper in a pot over high heat.
Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes.
Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes.
Add 1 cup sour cream and Mexican cheese and purée, using immersion blender.
Eat and enjoy. This is scrumptious and I have a feeling, I could eat it daily. It is quick and easy to make and warms you up. Linked to
Apple kugels are a favorite in our home which meant, to me, I had to make one for the Improv Cooking Challenge which this month is featuring apple and cinnamon. I must admit that apple and cinnamon are two ingredients that often are found together and it was easy not to push for creativity. When this kugel is so delicious, why go exotic? I can't wait to see how some of our creative members use their apple and cinnamon.
Lesa Roemke from Edesia's Notebook's leads this group and you can reach her on her blog, if you would like to join in. Apple Kugel - Improv Apples and Cinnamon Ingredients:
1/2 cup potato starch (you can sub in brown rice flour mix rather than potato starch)
2 cups sugar
1 teaspoon pure vanilla extract (gluten-free)
10 ounces oil
1 tablespoon cinnamon
3 tablespoons sugar
Preheat oven 350 degrees F.
Grease either one 9 x 13 inch baking pan.
Beat eggs and sugar until fluffy.
Mix apples and eggs. Add vanilla, oil and potato starch and sugar. Mix well but gently
Balsamic and Tomato Roast Chicken - WwDH
This week, our Donna Hay group made a yummy chicken dish with sliced eggplant, covered by chicken breast, covered by tomato and finally by a yummy dressing with balsamic vinegar, brown sugar, oil, basil and black pepper. I found that the dressing did little for the chicken but lit up the eggplant.
I used canned chopped tomatoes while the recipe called for canned whole tomatoes. I like the idea of the tomato spreading over the top of the chicken.
This was all thrown together by layering and then put into a 400 degree oven covered for 20 - 25 minutes. I found, it needed additional time to cook and added another 8 minutes.
This is another easy and successful Donna Hay meal, selected by Gaye from Off The Shelf.
My husband described this soup well. He said that it had a peculiar taste and I thought, I was going to have to throw out the soup. Then, he said that despite this, he liked it and had two plates and is having the leftover soup for lunch, today. The blend of the turnip, apple and potato was unusual and I added a little salt and all of a sudden, everything blended nicely. I suggest a teaspoon of salt. I don't cook with salt for health reasons and those who want a more tasty dish, add the amount, they choose. It works well. I do like salt and compared to years ago, I use very little now. There are dishes, like this soup or plainish pasta or potatoes that need the salt.
Turnip, Apple and Potato Soup
2 tablespoons olive oil
2 parsnips, peeled and cubed
2 large potatoes, peeled and chopped
2 large apples, peeled and chopped
1 large onion, chopped
bunch of fresh herbs
Black Pepper to taste
3 cups of vegetable broth
2/3 cup sour cream and additional sour cream to swirl on top of each bowl of soup
In a large pot, add oil and onions and cook, mixing, for 10 minutes.
Add parsnips, potato, and apple and cook for 10 minutes.
Add broth and bring to a boil then reduce heat to a simmer.
Add herbs and partially cover, allowing to cook for about 30 minutes until all vegetables are fork tender.
Using an immersion blender, mix all the ingredients until smooth or slightly lumpy.
Add sour cream and blend for a few more seconds/
If the soup needs thinning, add water. Swirl sour cream on top of soup.
I have torn out a number of tempty recipes from a variety of magazines. I have become careful when doing this. I used to be indiscriminate about which recipes, I tore from their roots. If they looked good, why not? Now, I check the ingredients, the tools needed and the time the prep and cooking take. There is nothing more frustrating, nowadays, then thinking I am making some fabulous dish to find, I am missing something, I should have noted. If I don't have the ingredients or if they are not easy to get, I pass the recipe by. Granted, I am missing out on some goodies but the chances of my ever making them are slight. This week, I hope I have chosen wisely. Sunday: Potato Crusted Salmon from Joy of Kosher with Parmesan Herb Cauliflower from the Food Network Magazine Monday - Turnip, Apple and Potato Soup - Whisk magazine Tuesday - Donna Hay night - Balsamic and Tomato Roast Chicken Wednesday - Goat Cheese Mashed Potatoes from Food Network magazine Thursday - Pasta with Sundried Tomato Cream Sauce from Joy of Kosher with Zucchini Gratin from Eating Well Friday - Chunky Chicken Cacciatore from Taste of Home (has veggies and pasta so it is a meal in one) Shabbos - Chulent and Salads
I am back to using what is in the house for our meals. I looked around and found a bag of cabbage and used that as my basis for the following recipe. What goes with cabbage? Apples popped into mind. I like to shred some apples for cole slaw, sometimes and I am sure they will be good with cabbage. Now, what to do to make the recipe better and a little different which is when I thought of the butternut squash I had with no plans as to how to use it.
Sauteed Apples, Squash and Cabbage
1 tablespoon butter
1 - 2 tablespoons olive oil
4 large tart apples - peeled and cubed
2 cups cubed butternut squash, peeled
about 12 ounces of shredded cabbage
1/2 cup shredded carrot
2 tablespoons brown sugar
1/2 teaspoon cinnamon or 1/2 teaspoon five spice seasoning
1/2 teaspoon black pepper
In a large skillet or saucepan, melt butter over medium heat. Add the olive oil and heat together.
Add cabbage and carrots and mix together over medium heat until cabbage is coated.
Add the squash and apples and cook for 5 minutes.
Add seasoning and brown sugar. Mix in.
Transfer to a baking dish. Cover. Cook at 350 degrees F. for 20 minutes.