BIZZY BAKES

Corn is good in anything.  Fresh from the garden corn on the cob is the best.  Corn kugel, soup, salad, side are all delicious.  Corn with black beans is a treat.  I really like corn and don't use it enough.  I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious.  I do have leftovers and I plan to use my immersion blender to make it smoother. Corn Chowder 2 tablespoons olive oil 1 large onion, chopped 1/2 cup celery, chopped 2 small red potatoes, chopped 2 cups sweet corn (fresh or frozen) 2 cups low-sodium vegetable broth 1 can lite coconut milk 1 tablespoon chopped fresh parsley 2 cups fresh baby spinach  Heat oil in large, heavy saucepan over medium heat.  Add onion and celery, and sauté 5 minutes, or until soft. Add potatoes and corn and cook 10 minutes, stirring frequently.  Add broth, and bring to a boil. Reduce heat to medium-...

I have stopped buying cookbooks.  I certainly have enough and as much as I enjoy reading them, there is a limit to how many I can cook from.  Temptation always rears its head when I see a new cookbook but I proudly say, I have been behaving and have not purchased a new cookbook recently and I plan to keep it this way except for.......................................... A new cookbook recently came out and I wanted it.  Each time, I came across it online, I almost bought it but thankfully, I caught myself and stopped myself.  The book is called Cooking Inspired by Estee Kafra and I worked it out, in my mind, that it was not meant to be mine. At my school, we get Chanukah presents from the parents.  Usually the class chips in and gives us money.  This year, besides those nice green bills, a few parents gave me individual gifts, one nicer than the next.  The best one turned out to be.......you guessed it......... Cooking Inspired.  That is an ...

I have learned to love using coconut milk in recipes.  It has a subtle flavor that I like better than Rice Dream.  In the recipe below, I cut down on the tomato sauce I used.  It was too much and not necessary.  If you want to serve this with pasta, then the extra sauce, will come in handy. Curried Coconut Chicken adapted from All Recipes Yield ---- 2- 3 servings Ingredients:  1 pound chicken pieces 1/2 teaspoon salt and pepper, or to taste 2 teaspoons olive oil 1 teaspoon curry powder 1/2 onion, thinly sliced about 4 ounces of coconut milk 2/3 cup diced tomatoes  (either fresh or canned) 1/3 cup Marinara sauce 1 tablespoons brown sugar Method: Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and cook 1 minute more.  Add chicken, tossing lightly to coat with curry and oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicke...

Wednesday has arrived and with it, another delicious meal thanks to Donna Hay.  This week's dish is Green Curry Chicken with Sweet Potato from Off the Shelf.  The chicken is cooked in curry paste, coconut cream and broth with cilantro and lime flavoring.  Doesn't that sound mouthwatering?  I owe thanks to Gaye who made the selection. I did not to get to make mine on Tuesday night, which is what I usually do, to ensure posting on time.  I cooked this morning but it is for dinner tonight and I have not tasted it yet.  I am looking forward to it.  The flavors in this dish sounds appealing and the dish looks good. I made a few substitutions.  I didn't have curry paste but I have some wonderful Indian curry powder which I used.  Instead of coconut cream which I have never seen, in the stores, I used coconut milk.  I did not have kaffir leaves so I used lime juice. I topped it with some chives from my garden. I plan to make quinoa to...

Coconut Curried Brussels Sprouts & Bok Choy   Ingredients: 1 tablespoon olive oil 1 teaspoon minced garlic 3 baby bok choy (slice stems and divide leaves into three parts) 2 cups brussels sprouts 1 cup coconut milk 1 teaspoon curry powder 2 teaspoons honey Method: Preheat oven to 350 degrees F. Cook garlic in olive oil for 1 minute.  Add the chopped bok choy stems and cook for about 3 minutes. Place brussels sprouts, covered with water in microwave and cook for 4 - 5 minutes. Add the bok choy leaves and cooked brussels sprouts to skillet. Cook for an additional 2 minutes. Add coconut milk, honey and curry powder to vegetables and mix thoroughly. Place in a baking dish and cook at 350 degrees for ten minutes. Eat and enjo y, Linked to:  Real Food Forager   Traditional Tuesdays @ Cooking Traditional Foods The Gathering Spot Hearth and Soul My Sweet and Savory Real Food Wednesday

I usually cook for my Donna Hay group on Tuesdays so I can post it on Wednesdays. I fell behind, this week, but I am getting it out on Wednesdays. It is surprising that I am late in doing this since I look forward to cooking Donna recipes. Almost everything has turned out to be yummy and nothing has been difficult. A win-win situation. This week is no exception. Lemon Chicken Pasta is shredded chicken mixed with spaghetti, garlic, red pepper, shredded chicken breast, lemon juice, lemon zest, basil , salt, pepper, and Parmesan cheese . I added sliced onions and I had a little coconut milk in the refrigerator and could not help myself. I added it to the mix and it made it perfect. We do not serve cheese with meat so I left out the Parmesan. This is Gaye’s pick  so take a peek at her wonderful site. Margaret and Kate are the other two members and they welcome you to their  just as wonderful sites.   Margaret   Kayte The recipe ...

    Sometime, we find recipes that are total winners and this one turned out to be  just that.  I was checking out The Tasty Alternative , a site that caters to those who are on special diets, such as gluten-free, dairy free or sugar-free.  There are wonderful recipes and beautiful photos and I am betting you will want to visit. I wasn't sure what to expect from the recipe.  I know that it looked good and has sweet potatoes which I love.  The added apricots and coconut milk were other  incentives to make the dish.  Honey finalized my decision. I followed my gut and it lead me in the right direction.  If I had been cerebral about this, I would have mentioned that I could not see how the beans fit into the recipe, but they did.  Everything blended to make a slightly sweet temptation. Sweet Potato Medley Ingredients:  1 cup sliced  onion 2 cups peeled and shredded sweet potatoes  1 can garbanzo beans 1 ...