BIZZY BAKES

I don't make corn in any form enough.  Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole.  The best is fresh corn, straight from the garden, hardly cooked at all.  The natural sweetness of the corn shines in the fresh picked vegetable. When we had our garden, corn was our favorite crop.  When it was in season, it was nightly a  treat, for us.  I would have the water boiling before it was picked and shucked.  What a delight. Now, it has become an afterthought after the more healthy vegetables, such as broccoli and spinach.  This recipe inspired me to get out that corn and enjoy. Curried Corn Soup Ingredients: 4 tablespoons unsalted butter or olive oil 1 red onion, thin sliced 1 stalk celery, finely chopped 1 large carrot, finely chopped 2 tablespoons finely chopped peeled ginger 1 clove garlic, finely chopped 2 teaspoons fresh thyme, chopped 1 1/2 tea...

By now, you must know that I have found only success with the recipes in Joy Bauer's  book and those found on her website.    Although the recipes are online and that means we can and should make them, I believe in supporting those chefs that give my family such pleasure in eating.  Based on that I recommend her book, Slim and Scrumptious .  It is a wonderful addition to your cookbook library and I can always find a recipe that fits my needs and desires. C hicken and Vegetable Curry   adapted from Joy Bauer Ingredients: 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch chunks 1/4 teaspoon kosher salt 1 tablespoon olive oil 1 large onion, chopped 1 teaspoon turmeric 1 teaspoon minced fresh ginger 2 tablespoons curry powder 1 head cauliflower cut into 1-inch florets, stem discarded or 1 large bag of frozen cauliflower 1 (15-ounce) can chickpeas, rinsed and drained 1 (15-ounce) cans diced tomatoes, preferably no-salt-added Method...

Cooking Light and Eating Well are two of my favorite food magazines.  I appreciate their approach to healthy eating and their recipes seem to be perfect for me.  I go through one after another checking them off to make in the future. My introduction to Eating Well was winning in on one of the gluten-free sites.  From that day on, I kept res-subscribing and look forward to its arrival. The recipe, I made for dinner comes from an old Eating Well magazine, July/August 2009.  Since my lukewarm attitude toward eggplant has become an enthusiastic approach, I search for eggplant recipes and one with salmon could not be allowed to escape uncooked. Salmon and Eggplant Curry    ( adapted) Ingredients: 1 tablespoon olive oil  1 teaspoon curry powder 1 onion, chopped 1 medium eggplant, cut into 1/2-inch cubes 1 14-ounce can “lite” coconut milk 1 tablespoon soy sauce 1 tablespoon light brown sugar 2 skinned salmon fil...

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...

Curried Tomato Soup with Hard Boiled Eggs I chose not to hard boil the egg (or so I thought) and dropped it  into the soup to soft boil but I had made this in a slow cooker and I judged incorrectly so the egg hard-boiled without the shell. It was the best hard-boiled egg, I have ever eaten. It absorbed the flavors of the soup. The soup did well in a slow cooker. I put it up, before going to work, and left it on low. I came home to a cooked soup, to which I added the cauliflower and eggs. Potatoes, carrots and tomatoes all make this a success. Curried Tomato Soup with Hard-Boiled Eggs adapted from The Food Matters Cookbook by Mark Bittman Ingredients: 1 tablespoon cooking oil  1 onion, chopped 1 clove garlic, minced 1 tablespoon minced ginger 2 tablespoons curry powder 1 teaspoon cumin pinch of sugar 2 Yukon gold potatoes, peeled and chopped 1 carrot, chopped salt and black pepper 3 cups vegetable broth 1 cup light coconut milk 1 28 ounce can chopped tomat...

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 like making rice pilaf because they are easy to make, yet maintain a delicious flavor.  I usually cook mine in a broth but the alternative is to spice up the rice, in the pan and cook in water.  This recipe can be changed around, easily.  You could select any dried fruit, cranberries, apricots, apples or the nuts can be varied, pistachios, pecans, cashews, pine nuts. The option of fresh fruit is open, also, but should cooks with the rice for at least 15 minutes.  Add a little cinnamon or pumpkin pie spice.  If you like heat, chili powder or chili peppers should make a difference.  I put Mexican chili which I have been adding to some dishes and that works well. I like the almonds and raisins so I stayed with them. Curried Rice Pilaf  --- adapted from allrecipes.com Ingredients : 1/2 cup chopped green onions 1/4 teaspoon minced garlic 2 tablespoons olive oil 1 1/2 cups uncooked long grain rice 1/2 teaspoon curry powder 3 cups organi...

I admit it.  This did not call my name.  While, apples are marvelous, hash does not have enough oomph to its name.  When one thinks about it though, hash should be delicious.  Oops, I guess it depends on which definition you use. This is from Your Dictionary to chop (meat or vegetables) into small pieces for cooking INFORMAL  to make a mess or botch of; bungle Origin: Fr  hacher , to chop, mince: see  hachure noun a chopped mixture of cooked meat and vegetables, usually baked or browned a mixture, as of things used before in different forms; rehash a hodgepodge; muddle; mess I would prefer the chopped mixture to the muddle or mess.  Looking at it though, it does look messy.  The taste is far from messy and is a delight to taste.  This would make a good topping for salmon or chicken.  It would enhance rice or quinoa. Curried Apple Hash Amy  Traverso, author of the Apple Lover's Cookbook (adapted) Can ...