BIZZY BAKES

In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin.  This week, Gaye selected this intriguing recipe for our group, WwDH to make.  When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash. My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word.  The recipe called for chopped squash or pumpkin, but I had no idea what the size was.  Was it more diced like chop or a bigger one?  I guessed and easily lived with the decision.  I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine. Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores.  I simply caramelized the onions and ended up burning some, in the process. The recipe called for flaked almon...

This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert. This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds. Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth. It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.   Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - ...

Salads are a delight in the summer with the high temperature and humidity.  It nice to change them around by adding ingredients, you might not expect to find.  I have been putting strawberries into salads for years but not blueberries.  I admit, I hesitated, not knowing if they would be accepted.  They turned out to be a wonderful addition to the salad. Greens with Fruits and Nuts Ingredients: 8 ounces mixed greens of choice 1/2 cup strawberries 3/4 cup blueberries 2 tablespoons chopped pecans 1/2 cup slivered almonds Dressing - 1 1/2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1/2 teaspoon honey 1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper Method: In a bowl, place all makings of salad except dressing. In a separate container, mix the salad dressing ingredients.  I usually put the salad dressing ingredients into my mini food processor and mix them together so the...

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.

In  my pre-Passover shopping,  I made   sure to buy two mangoes.  What a perfect fruit for Pesach. (Passover)   I had no idea what I would make with them but I knew they would be used.  One of them went to this sweet and enjoyable recipe.     Mango and Almond Sweet Potatoes Ingredients: 2 large sweet potatoes 1/2 cup brown sugar  1  teaspoon cinnamon  1 mango  1/8 cup margarine 1/2 cup almonds, sliced Method: Preheat oven to 350 F.  Grease a baking dish - medium size. Peel sweet potatoes and cut into chunks.  Add chunks to a pot of boiling water and cook for 15 minutes. Combine brown sugar and cinnamon. Add the brown sugar and cinnamon to mangoes and sweet potatoes in baking dish.    Bake for 20 minutes at 350 degrees. Top with sliced almonds and bake for an additional 20 minutes. This is a yummy dish.   Linked to:...

This title tells what I made but not what the group made.  The correct dish is  White Fish with Pine Nut Brown Butte r .  Ok, mine is  fish and has the butter but my changes were major.   When I ran out of pine nuts, a few months ago, I did not replace them because of the price.  That is where the almonds come in; they are my replacement in this recipe.  I was planning on picking up white fish in the store but it has been so cold, I opted out of facing the ice and freezing temperature and settled for salmon which was already, in the house. I admit, I am not at all sorry, because I love salmon and almonds are as good as pine nuts, in my opinion.  This quick dish was delightful.  It was mild flavored and on spinach, it seemed perfect. The ingredients were few, butter, almonds, lemon juice, salmon and spinach.  I added a little water when I put the spinach in the pan, for the last two minutes.   It came together easily a...

I have been breading food with nuts since I found out my husband had celiac.  Sometimes, I mix them with corn meal, sometimes with corn flake crumbs, sometimes with GF bread crumbs, sometimes with chips, or whatever, I can turn into crumbs.  With a little seasoning, I have a tasty coating. I did not pound the cutlets down but left them plump.  We like them that way.  For this recipe, I thought it would work and it did.  Certainly, if you prefer thin cutlets, pound away. Rachel's recipe called for frying these in a shallow pan.  I opted out and baked them in the oven.  We just don't need the extra fat in our diet. Nutty Chicken Cutlets   (adapted from Rachel Ray) Ingredients: 3 boneless, skinless chicken breasts,  Salt and pepper About 1/2 cup  almond crumbs 1 cup regular, whole wheat or gluten-free panko 1 teaspoon thyme 1 tablespoon parsley Flour, for dredging 2 eggs, beaten spray oil Method: Preh...

I have been enjoying experimenting with side dishes recently and I hope to share them with you.  this is an apple-sweet potato dish and I think that apples added to almost any dish is a plus.  When I came across this recipe and saw the word, "apples", I was sold.  The orange juice added a nice flavor the remaining ingredients and we liked this dish. Apple-Sweet Potato Bake ( adapted from Southern Living - November 2004 ) Ingredients: 4 medium-size sweet potatoes 2 Granny Smith apples, peeled and thinly sliced 1 1/2 cups orange juice 1/2 cup granulated sugar 1/4 cup firmly packed  brown sugar 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg                                                                                 ...

This is another way, I used my strawberries.  Actually, I had three good salads to serve and we ate all three.  I have posted the Asian slaw and I have no photo of the chopped vegetable salad which had a delicious dressing.  I guess, I have to make it again. Both spinach and strawberries are food that can be added to so many dishes.  When I buy spinach in bulk, I usually take two cups out and throw them into my main dish and it always makes it better. Do you have a food that you use to change recipes on a whim? Strawberry Spinach Salad  adapted from Taste of Home Ingredients:  1/4 cup olive oil 1/4 cup sugar 3 tablespoons white or balsamic vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon sesame seeds 1 tablespoon chopped onion 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 package (9 ounces) fresh spinach, trimmed 4 cups fresh strawberries, sliced 1/4 cup chop...

It is good to be back.  Having been away from blogging since January, I came back with a different point of view as to what I expect from blogging and what I want to give to blogging.  This has changed greatly.  I am not sure why but I do know that before I had to take a break, I was thinking about how to change the blog and evaluating the time I put into it.  These changes may be a continuation of that or perhaps, having such a big change in my life caused me to re-prioritize. This time, I will not allow myself to feel pressured to get a recipe on the blog.  I had made up mandatory obligations for myself and if I ask why, I don't have a sensible answer.  I do have to meet my commitment to the groups I am in and that is my pleasure to do.  On the other hand, if for some reason, I can't accomplish this, I am not going to beat myself up.  Of course, this does not include any group where we cook from another blog.  That is not negotiab...

  I have been making apple rice dishes for eons and we love them all.  Recently, I tried a new recipe which we ended up preferring to any from the past.  For me, apples make any dish better. I find that rice is an excellent base to show off other food.   Add some vegetables or fruits and you have a new dish, one that is probably a success.  Mix in a juice or a sauce and it is apt to work.   Brown some onions and mushrooms and with a few changes, you will have fried rice.  Boil it. Bake it. Fry it. Rice is good and versatile. Make a pudding and you have a sweet treat. Do you have a favorite rice recipe? Please leave a comment, sharing it with us. Apple Almond Brown Rice - a very easy recipe   Ingredients: 2 cups brown rice (cooked in a combination of apple juice and water - half and half) 1 small onion, diced 1 tablespoon of olive oil 1 cup chopped apples 1/2 cup assorted nuts and dried fruit (almonds and golden raisi...

Improv is back with the best ingredients yet, cherry and almond. Both stand alone and together, a winning combo is created. Kristen from  The Frugal Antics of a Harried Homemake r is the hard worker who organizes this monthly project and we appreciate her. I made this recipe with blueberries previously in Bizzy Bakes and we loved it. We love it, even more, with cherries or I think we do. Both are so fantabulous, it is hard to tell. All, I know, this is the recipe my hubby calls for more of. It is from  Levana Kirschenbaum  and her new book, The Whole Foods Kosher Kitchen, a giant of a book and one for all cooks. Cherry Almond Mini Muffins Ingredients: Canola oil spray 2/3 cup Rice Dream 2 large eggs 2/3 Canola oil 1 cup sugar 2 cups cherries 1 cup old fashioned oats 3 cups gluten-free brown rice flour mixture 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup golden raisins 1/2 cup almonds 1 tablespoon cardamom I topped with a teaspoon ...

I like making rice pilaf because they are easy to make, yet maintain a delicious flavor.  I usually cook mine in a broth but the alternative is to spice up the rice, in the pan and cook in water.  This recipe can be changed around, easily.  You could select any dried fruit, cranberries, apricots, apples or the nuts can be varied, pistachios, pecans, cashews, pine nuts. The option of fresh fruit is open, also, but should cooks with the rice for at least 15 minutes.  Add a little cinnamon or pumpkin pie spice.  If you like heat, chili powder or chili peppers should make a difference.  I put Mexican chili which I have been adding to some dishes and that works well. I like the almonds and raisins so I stayed with them. Curried Rice Pilaf  --- adapted from allrecipes.com Ingredients : 1/2 cup chopped green onions 1/4 teaspoon minced garlic 2 tablespoons olive oil 1 1/2 cups uncooked long grain rice 1/2 teaspoon curry powder 3 cups organi...

This week, at French Fridays with Dorie , we made decadence in disguise, maybe not really in disguise, but that works for me.  I don't have to face the chocolate in this recipe. I don't use Nutella because it has dairy in it.  I do have a substitute for it which is chocolate with hazelnuts so it is most likely, the same.   One of my favorites in life is marmalade on toast so this was ahead of the game, before I started, and it was not because of the Nutella.  I did not have brioche but I did have challah so that is what I chose to use.  The combo of orange and chocolate is always good so I was delighted with the whole package, when I took that first bite. I didn't have hazelnuts so I subbed in almonds without hesitation.  This is a good recipe although not a great one.  I enjoyed it but my grandchildren would probably enjoy it, more.

I tend to be a cook that throws extras into dishes.  When, I saw this delightful dish, Mad Hatter Salad, I could not resist.  It is fun to have a bit of the mad hatter in each of  us.  I gather the idea is to be creative and add what you want to the salad and I did. Mad Hatter Salad  (adapted from All Recipes Ingredients 1 (16 ounce) package cabbage, shredded 1 cup carrots, shredded 8 green onions, chopped 1/2 red bell pepper, sliced thin 2 tablespoons olive oil 1 package frozen broccoli florets 1 cup pine nuts 1/4 cup slivered almonds 1/2 cup unsalted sunflower seeds 1/2 cup dried cranberries 1/2 cup white sugar 1/4 cup apple cider vinegar 1/2 cup vegetable oil 1 teaspoon soy sauce Directions In a large bowl, toss together the coleslaw mix, green onions and broccoli.  Set aside. In a large skillet over medium heat, cook the green onions, carrots and broccoli  for 5   minutes.  Add r...