BIZZY BAKES

One never needs an excuse to make mashed potatoes, the ultimate comfort food, in my opinion.  Adding spinach just makes it even more tempting.  Mashed potatoes goes with anything. I remember as a child, when I didn't feel well, my mother made mashed potatoes and carrots.  For years, I say that I should make it and I don't.  I think, although I loved it, it brings back memories of being under the weather. Mashed Potatoes and Spinach Ingredients: 4 potatoes, peeled 1⁄2 cup sour cream 3 tablespoons  butter 1/2 teaspoon salt 1⁄2 teaspoon black pepper 3 cups Baby Spinach  Method: Cut potatoes into quarters. Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 - 20 minutes. In a small saucepan place sour cream, butter and pepper and bring to a simmer. Drain potatoes. Mash potatoes. Stir spinach into warm cream sauce, Mash potatoe...

As a child, I adored creamed spinach and as a child, my hubby deplored creamed spinach.  Over the years, I rarely make the dish for obvious reasons.  When I was planning one of my meals, I had a few particular vegetables to use up.  One was two containers of fresh baby spinach.  I was determined to make use of it and I reverted to the once beloved Creamed Spinach.  I have been checking Joy Bauer for almost all of my recipes.  I keep getting winners so why not take advantage of this good situation.   I am posting the recipes that I find online as well as in the book.  I think, it is unfair to print many recipes from a chef's book.  I would guess it is against the copyright law but I have not looked it up.  Once the recipe goes online, then unless it says differently, I would hope that using it online with credit given to the website would be appropriate. This recipe calls for garlic and normally, I eliminate garlic from all r...

Mushrooms Stroganoff  adapted from  Bon Appétit | June 1996 Ingredients: 1 tablespoon butter 2 large garlic cloves, chopped 1 large onion, thinly sliced 2 pounds mushrooms, sliced 1 tablespoon all-purpose flour 1/2 cup dry white wine 1 cup nonfat sour cream (I used Tofutti sour cream because it was being served with chicken and we do not have meat and dairy together) 1/4 teaspoon ground nutmeg 12 ounces linguine, freshly cooked Method: Melt butter in heavy large skillet oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes.  Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.  Reduce heat to medium. Add flour and stir 1 minute.  Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.  Mix in sour cream, then nutmeg.  Season mushroom mixture to taste with salt and pep...

could not wait until we made this soup.  First of all, we love soup, almost any kind will do.  Secondly, a creamy soup always wins in this house.  To top it off, including Spring veggies is a bonus.  I did leave out the asparagus since Hubby has had an aversion to them, since childhood.  Kayte selected this wonderful recipe and it comes from Modern Classics 1, page 18.  It called for only salt, pepper and parsley and I think it would benefit from another spice or two.  Otherwise, it was delicious. It amazes me, week after week, how easy it is to make Donna Hay's recipes, yet how good most of them are.  This soup took time to chop the vegetables and that is it.  The cooking of the soup was thickening the liquid with flour and butter and adding the cheese and vegetables plus spices.  In a few minutes, we had our soup. Prep time is where I find the pressure of cooking even though I find dicing and slicing restful.  It is a bless...

Cabbage is not pretty but it is good to eat, especially with apples. I made this as a side dish for chicken. C reamy Cabbage with Apples Ingredients: 1 teaspoon olive oil 1 large onion, chopped salt and pepper to taste 1 tablespoon white sugar, or to taste 2 tablespoons cider vinegar 1 bag shredded green cabbage 2 large Granny Smith apples - peeled, cored and thickly sliced 1/2 cup vegetable broth 1 pinch nutmeg 1/2 cup sour cream Method: Heat olive oil over medium heat in a large, heavy-bottomed pot. Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar. Add the cabbage, stirring well to combine. Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples,and vegetable broth. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stoc...