BIZZY BAKES

The longer days necessitate more food on the Sabbath.  Our third meal of the day becomes more complex with lots of salads.  I made some new ones this week and this black bean salad was particularly good. Black Bean Salad With Lime-Cilantro Vinaigrette 1(15 ounce) can  black beans , drained and rinsed 2 cups of corn kernels 1⁄4 cup diced  red onion 2 red bell peppers , diced 1⁄2 cup  cilantro , chopped Vinaigrette 2 limes, zest of 2 tablespoons  fresh lime juice 2 tablespoons  extra virgin olive oil 2 garlic cloves , minced 1⁄8 teaspoon  cayenne pepper                     2 tablespoons  sugar 1 teaspoon  cumin 1/2 teaspoon salt Method: Combine all ingredients in a  large bowl and mix well. Toss with desired amount of dressing. Cover and chill for a few hours or overnight Linked to:   Real Food Recipe Round-Up      Treasure...

I shouldn't like chili because I don't usually like mixed meat and vegetable dished but this chili was very good.  I went back for seconds. Turkey Chili Ingredients: 1 pound lean ground turkey (lean) 28-ounce can no-salt-added crushed tomatoes 2 cups water 2 large onions, chopped 1 tablespoons chili powder 1 teaspoon paprika 1/4 teaspoon ground black pepper 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1/8 teaspoon ground red pepper (or more to taste) 2 teaspoons brown rice flour one 15-ounce can no-salt-added black beans, drained and rinsed 2 cups frozen corn kernels  Method: In a large skillet over medium-high heat, brown the turkey, stirring to break up the meat.  Drain the fat. My turkey had almost no fat. Add the tomatoes, water, onions, chili powder, paprika, black pepper, cumin, oregano, and red pepper. Mix thoroughly. Cover and simmer, stirring occasionally, 25 to 30 minutes. Stir in the flour, and cook, stirring, 2 minutes. Stir in the b...

For Passover, I bought vegetables by multiple pounds as I do every year.  The leftovers are the same as every year, as well and I find myself cooking according to what I am storing. I completely forgot about the sweet potatoes.  I knew, there are many potatoes, onions and carrots but for some reason, the sweet potatoes did not cross my mind until I asked my husband if he would want sweet potatoes or carrots, with dinner.  I figured the answer would be carrots since we have so many but he knew better and mentioned sweet potatoes which he had stashed away, not telling me. Fortunately, we appreciate sweet potatoes and I am sure, they will go quickly but we will be filling ourselves with carrots and sweet potatoes, this week. Lucky for me, I pulled out two excellent cookbooks to peruse and I am now ready to meet the challenge of Veggie Clean-Up. I bought an annual from many of the major magazines, over the past few years.  I have Fine Cooking, Taste of...

I put together a bunch of ingredients and ended up with a good-tasting dinner.  If you like vegetables, this is a good mix.  We took our first bit with trepidation.  Who knew what this was going to taste like.  The two of us finished the casserole which I believe speaks for the loaf.  I would like to use basically the same ingredients to make veggie burgers. Baked Vegetable Loaf Ingredients: 1 can  (15 ounces) black beans, rinsed and drained 1 medium red onion, chopped 1 small sweet yellow pepper, chopped 3/4 Shwarma seasoning 1 medium tomatoes, chopped 1/2 avocado, mashed 1/2 cup  shredded reduced-fat cheddar cheese 2 eggs 1/4 cup flour Method:  In a small bowl, mash black beans.  Add flour and eggs. Stir in the onion, yellow pepper, shwarma seasoning. Add tomato and avocado.  Mix in most of cheese, leaving a few tablespoons to sprinkle on top. Mix well.  Place in loaf pan. Sprinkle remaining cheese on top. ...