BIZZY BAKES

The first time, I went through Ellie's book, "Weeknight Wonders", this soup was on my list of first choices for our cooking group, Eating with Ellie .  It sounded so right and so healthy.  Go to our site for more information. This is a blended soup and mine was rather thick and lumpy.  I added some more broth but it remained thick.  I thought about it and this made it more into a meal than a course and I left it bumpy and lumpy.  It was not a mistake.   It is another easy recipe. Toast the cashew, mix the ingredients, blend them together and cook them. Top with carrots and cashews. A snap....... Sarah selected this soup for the group and I give three cheers for her good taste in soup. Savory Carrot Cashew Soup is a soup, I think you would enjoy, so give it a try. Whimsy Wednesday                   Waste Not Want Not Wednesday           Lou Lou Girls    ...

I know that I have posted a number of stir fries (or  frys) recently but the seasoning in this one was different and we liked it.  I also added extra cashews.  Could not resist them after they were toasted.  Instead of asparagus, I used a combination of extra veggies, I had on hand, green beans, red bell pepper, broccoli and carrots.   We don't use oyster sauce so I added more soy sauce to take its place.  The same applies to fish sauce.  You can find the original recipe here . Chicken Stir Fry 1/2 cup raw cashews 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 tablespoons soy sauce 2 tablespoons oil 1/2 cup  low-sodium vegetable broth 2 cups vegetables of choice 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/8 teaspoon cayenne pepper 1/2 cup chopped basil 1/4 cup chopped chives Freshly ground black pepper Preheat the oven to 350°.  Spread the cashews in ...

As my love for vegetables grows, my love for bok choy explodes.  I pick up some, almost every time, I go to the store and try to make sure, I have some for the Sabbath.  It is an easy vegetable to work with and it adds an element of specialness to any dish. This morning, I looked at my Bok Choy and wondered what to do with it.  Rarely, do I make it the star of the dish since it accommodates to almost everything else, I find in my kitchen.  Today, I happened upon a dish at Simply Recipes from 2007 and I decided to revive it. Baby Bok Choy with Cashews  adapted Ingredients:  1 tablespoon olive oil 1 cup chopped  onions,  1/2 teaspoon minced garlic 3 baby bok choy,  1/2 teaspoon dark sesame oil 1/2 cup chopped, roasted,  cashews   Method:  Chop stalks of bok choy and slice leaves, leaving big pieces.  Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then chopped bok choy. S...

I knew my husband was going to love this week's Donna Hay's recipe because it is a stir fry and so far, none have failed, for us.  This is supposed to be a beef stir fry and I had planned to make it with beef.  I thought, I had meat in the freezer but I only found chicken cutlets.  Since, I had just come from the grocery, and had no intentions of  returning, chicken it would be.  I am willing to bet that the chicken is as delicious as beef.  Of course, I am a poultry eater, not much of a beef eater which just may be the reason, my freezer was devoid of meat.   Chicken and cashew stir-fry was really a quick, easy and delicious recipe (QED).  I did sub in a red pepper in place of the red chillies which hubby would hate.  The snow peas were crisp and added a slight crunch to the dish, which was welcome.  Cashews also added crunch and were so very good although, I did burn a few by turning around, for a moment. Those that blackened partial...

This is the first time, I am participating in The Secret Recipe Club and I must share that it was fun and enjoyable.  The blog, I was fortunate enough, to have is All Day I Dream About Food and I found many recipes to make.  I should have waited to select mine because there are a few new ones that are "must makes" and hopefully, I will get to them.  Check out the beautiful photos. All I can say is that Carolyn has a beautiful blog and she writes with charm and intelligence.  Since, this is a new blog for me, I am thrilled to have found it and I am sure, I will be visiting often and I am even more sure, I will be making more of her recipes. My gratitude to Amanda of Amanda's Cookin , another fantastic blog who started this and works really hard to keep it going.  I know, I speak for everyone when I share how much appreciation, I have for her creation of the Secret Recipe Club. When push came to shove, I decided to make a dish, I love and that we would be e...

I had forgotten that I had bought almond butter, last year, and was excited to see cashew butter, on sale for Pesach.  Made this very easy recipe with the butter and we have a new cookie for Pesach. Cashew Butter Cookies Ingredients: 1 cup cashew butter  (Mix well - the oil went to the top of the bottle) 3/4 cup packed brown sugar 1  egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda pinch of salt Method: Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, beat all ingredients until smooth. Shape into 1-inch balls and place on baking sheet. Space the cookies about1 1/2 inches apart.   Mine did not spread out a great deal. Bake for 10-12 minutes at 350 F. They look rather tall and after standing, this did not change. Cool for a few minutes before removing from baking pan. Linked to Potluck Sundays