BIZZY BAKES

I like the colors of this salad, the golds, greens and wine colored.  They make for a pretty plate to present. Spinach and Butternut Squash Salad with Nuts and Cranberries Ingredients: 2 cups butternut squash, peeled and cut into ½-inch cubes 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons brown sugar ½ cup walnuts 2 tablespoons red wine vinegar 2 teaspoons honey salt and pepper to taste 4 cups of baby spinach ½ cup dried cranberries Method: Roast or boil squash cubes.  I boiled them and some overcooked so I recommend roasting. Melt butter in a saucepan over medium heat.  Once the butter bubbles, stir in brown sugar, followed by walnuts.  Sauté nuts; stir frequently until coated with mixture, 6 minutes.  Remove from heat and allow to cool completely.  Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl.  Combine spinach, sq...

When my husband was diagnosed with celiac, we turned to rice to get through the transition.  At that time, there was very little available to the gluten-free consumer, unlike today where there is an abundance, in every store, in every aisle and probably on every shelf. Now, when looking for a filling dish, I turn to kasha, quinoa and rice and also pasta.  Now, there are many pastas available for this special diet.  When I first started cooking without gluten, there was one that I knew of and it was made of corn and was not very good, at least, compared to what is now in the market. Rice, while still a major part of our eating has taken a backseat to other choices such as vegetables.  Vegetables are not only safe for hubby to eat, they are good for us and delicious in many dishes.  You can see with the addition of more grains and vegetables, cooking became much more interesting. Of course, there are also different flour(s) available and baking mixes. ...

Summer is almost over and I am cramming in some delicious salads which can be served alone for lunch. This was a totally refreshing salad thanks to the cantelope.  Everything blended together and there was a subtle sweet taste.  Hubby had a gluten-free bagel with it but I ate it alone and it was enough. School will be starting soon so time together is a priority.  No matter how much I have to do, in the summer, it is still leisurely compared to the work year.  This dish goes along with the attitude. Melon-Goat Cheese Salad Ingredients : 3 cups romaine lettuce, cut into small pieces 1/2 cup cantelope, cut into small pieces 3 tablespoons dried cranberries 1/2 cup red onion, thinly sliced 2 - 3 ounces aged goat cheese, crumbled 1 teaspoon  honey 1 teaspoon lemon juice 1 teaspoon basil, chopped 1/8 teaspoon fresh ground pepper Place romaine, cantelope, cranberries, red onion and goat cheese in large bowl.   Sprinkle lemon juice and honey mixture o...

I have not gotten access to my blogs but I have found a back door, so to speak, which does get me here.  Of course, each time, I can't find it and search for a while before I have arrived here. The blog is like a little house with a front door and a back door.  Right now, the front door is locked and I at first, felt helpless as to what to do.  Actually, I still  feel pretty helpless.  I have written to Blogger and they are attempting to help me.  Hopefully, I will be able to come in through the front door again, soon. I am happy, we built this Blogger cottage with a back door though.  Can you imagine having no way in to your home or blog.  I could write a great story about the family who could not get into their home. I had been, in the middle of sharing some of Estee Kafra's recipes with you and then I ran into blog trouble and some complications in life in general.  Hoping to get back to myself and to changing this blog a bit. I...

This month, the Kosher Connection is recognizing the odd combination of Thanksgiving and Chanukah.  It is a once in a lifetime event that the two coincide and people are having a blast preparing food that covers both holidays.  The kosher cooks have their challenge to come up with appropriate food for the holiday.   I made Turkey-Mashed Potato Burgers with Cranberry Stuffing Cups.  That would cover the turkey, mashed potatoes, cranberry sauce and turkey.  As far as I am concerned, the burgers could have shared the honors with mashed sweet potatoes.   Cranberry Stuffing Cups - Gluten-Free Ingredients: 1/4 cup chopped onion 1/4 cup chopped celery 1 - 2 tablespoons oil 6 cups seasoned bread cubes (gluten-free challah or white bread) 1/2 cup dried cranberries ½ teaspoon dried thyme 1 egg, beaten 1 cup organic vegetable broth Salt and pepper to taste  Method: Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spra...

  Our latest baked treat from the The Home Bakers is a tasty cranberry pecan orange coffee cake which fits right in with my husband's preferences.  Nuts and fruit and coffee cake means it will disappear more quickly than usual. Maria from Box of Stolen Socks . selected the cake, this time, and she did a good job, doing this.   The cake was easy to put together and the fruit made it full bodied and moist.  I did use orange juice in place of the concentrate.  That with some zest and you recapture the orange flavor.  I am sure concentrate would have had a fuller flavor, though. For information about the Home bakers and to see the recipes, each member has baked, go over here.   We are using the book, Coffee Cakes, Simple Sweet and Savory by Lou Siebert Pappas.

Since, we have discovered gluten-free oats, I flex my muscles and look for recipes to make.  I used to make this with nuts rather than the oats.  This time, I did it like the recipe said, with oats.  I forgot to take a photo and when I remembered there was a messy scrap left.  I included it despite its condition. Apple Cranberry Crisp  adapted from Eating Well  INGREDIENTS For the Filling: 5 apples, peeled, 2/3 cup dried cranberries 1/2 cup apple   2 tablespoons fresh lemon juice 2 tablespoons brown rice gluten-free flour mixture 1 teaspoon cinnamon For the Topping: 1-1/2 cups gluten-free oats 1/2 cup gluten-free brown rice flour mixture 1/2 cup brown sugar 1/2 cup melted margarine 2 teaspoons cinnamon 1/2 teaspoon salt DIRECTIONS Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish. In a second mediu...