BIZZY BAKES

It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.

This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine,  Jun/Jul 2015 on page 88. I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to.  This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts.  Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture. I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli.  I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper.  Pulled together with olive oil, it made a delicious side. Check out what others cooke...

This is a dessert week for the WwDH bakers.  We made  Chocolate, Banana, and Coconut Muffins.  I skipped the coconut because my grandchildren were visiting and they don't like coconut.  Instead, chocolate chips made a major difference to them. These were easy to make and my little granddaughter loves them.  She took one bite and gave a sigh of satisfaction.  The older grandkids enjoyed them as well. Check out the other Donna Hay members and  H earth and Soul Hop       Tuesday’s Table            What' d You Do  This Weekend               see their cupcakes.

I am recovering from the Jewish holidays and I am not really back blogging but I did bake this cake from Donna Hay for  my company.  I took some chocolate nutty candy and put it in the food processor and dropped it in globs on top of the cake.  I also added some caramel chips to the batter.  I figured this would appeal more to the children than a plain cake. The "Wednesdays with Donna Hay" group baked this, this week and I am taking bets, they found it as easy as I did to make. Peggy selected this and it is from Off the Shelf.  Thanks Peg. To see what the others did with this recipe, check out our page  .

For me, this is one of the best recipes, we have had, so far.  The Eggplant, Ricotta and Parmesan Bake was chosen by Margaret for our Wednesday with Donna Hay group.  I knew originally when I saw the ingredients, I would love this.  It is my kind of dish.  Even if you are not a fan of eggplant, it is well disguised and I think most people who like a cheesy kind of dish, would enjoy it. The ingredients include eggplant, ricotta, parmesan, eggs, cream and basil.  They seem to be made for each other.  I finished this by myself over several days.  You can find the recipe here .  You can see what others have done with this recipe here.    Foodie Friends Friday                  Foodie Friday at Rattlebridge      This is How We Roll

In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin.  This week, Gaye selected this intriguing recipe for our group, WwDH to make.  When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash. My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word.  The recipe called for chopped squash or pumpkin, but I had no idea what the size was.  Was it more diced like chop or a bigger one?  I guessed and easily lived with the decision.  I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine. Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores.  I simply caramelized the onions and ended up burning some, in the process. The recipe called for flaked almon...

This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert. This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds. Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth. It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.   Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - ...

This week was my turn to pick the recipe, we are cooking, in Wednesdays with Donna Hay (WwDH).  I knew, I was going to love these from the very first.  I did not disappoint myself.  These were yummy.  Of course, loving spinach and ricotta to start with, helps my admiration for this dish. The recipe was easier than I had thought.  There was no need to roll the dough.  The recipe called for it as it came.  I unfolded it and cut it in half.  I am thinking that it could have been cut into thirds and made a better looking "pie".  It did not call for many ingredients and I had them all on hand, except for the puff pastry. It is a matter of mixing all the ingredients together, plopping this down on the dough and folding it.  Even I, who panics when I deal with pastry dough, relaxed through this. I made half the recipe which gives one two generous pastries.  It was easy to gobble one down.  I can hope, I was more refined than...

When cooking some recipes, I marvel at their simplicity.  I marvel additionally when I taste a super result.  This is one of those recipes.  One sweet potato adorned with sesame oil and vegetable oil (I used olive oil), topped with sea salt and baked in a 400 degree oven results in a terrific side dish. This is  Margaret's pick for this week's Wednesdays with Donna Hay.  Bless her, this was a quick treat.  If it took 5 minutes preparation time, I would call it an exaggeration. Donna has pages of her books (in this case - New Food Fast - page 134) that have tons of quick recipes that work.  They are appetizing and a dream when in a hurry. Check our page, Wednesdays with Donna Hay , and see the results of the other charming cooks. Linked to Tuesday's table           Waste Not Want Not Wednesday           Lou Lou Girls                  ...

One of the most difficult choices, I have to make, is when we select our dishes for the upcoming months.  I guess, if this was really the most difficult, I would have a pretty easy life with little challenge and that certainly is not true. Regardless, picking recipes when there are so many wonderful ones to choose from and the desire to write down a dozen instead of one, can be frustrating.  It is a good frustration, knowing I will be making these dishes but until I get to that point, the road is bumpy. As the weeks go by and I make my choices and those of the other members, I am happy for these moments of indecision.  I get to eat tasty plates of goodness or at times a disappointing food which i can eliminate from future meals.  Either way, I feel like a winner. When I selected the pasta with smoked salmon and dill sauce, I thought it had cheese so when I got my ingredients together, I was surprised to find this was quite different than what I had expecte...

Last week I missed posting my weekly Donna Hay recipe but I did make it.  The schedule came out that this was due before the holiday of Shavuos and my priority was cooking for the holiday.  Actually, I ended up using this dressing for one of the holiday meals. Although, this is behind schedule, I want you to see it because it is delicious.  I didn't have time to make the potatoes as suggested.  I had made some baked potato knishes and I used this dressing on them.  Yummy. In my opinion, this would be great on meat, fish, vegetables or as a salad dressing. Kayte is the brilliant lady who chose Hot Potato Mustard Dressing from Off the Shelf on page 143. Check out what Kayte and the other members made at Wednesday with Donna Hay. Linked to:    Treasure Box Tuesda y    H earth and Soul Hop       Tuesday’s Table           Weekend Potluck           What' d You Do ...

This is Catch-Up week for the Wednesday with Donna Hay group.  This was quite a challenge for ma since there were many recipes I missed.  I did not belong to the group when it first started so there are a whole bunch of exciting recipes that preceded my participation.  Then in the two years, I have been cooking Donna Hay recipes, there were various times, I had to take a short leave and missed a number of additional recipes.   I was so confused with all the possibilities and this might seem a strange choice but I am fussy about carrots.  I don't like them in soup but in some salads, I find they add a nice crunch.  The dressing for this carrot recipe hit the spot. I did sub in red pepper in place of the spicier chili pepper out of respect to hubby who likes a "quiet" food - no snap, crackle or pop.  Despite the lack of the chili pepper, the dressing was delicious and the very thin carrots could be eaten by my one year old granddaughter.   Si...

Oh, the silly things we do.......  We don't usually eat olives.  We don't particularly like them.  I had a bottle for the longest time and I never opened it so finally, I gave it away, right before I looked at what we would be cooking this month.  The result - no olives in this dish. I find, there is a lot to laugh at, in cooking, serving and eating.  Over the years, I bet, we all have stories that we still giggle over.  Just the other day, I followed a recipe to make a baked blintz.  I put the butter in the microwave to melt and only remembered it after the blintz was almost done baking.  What a wonderful mistake.  I can not imagine that dish being any better than it was and now, I know not to add more fat to this recipe. Hopefully, I will get that blintz blogged real soon.  It is scrumptious, Tonight we made this yummy baked chicken in a flavored mixture of deliciousness.  I let mine marinade for a while which made it eve...

This week was my turn to select a recipe and I chose a Maple Glazed Chicken.  I have cooked chicken with honey and/or maple syrup before and it was always good.  I made this weeks ago to beat the Passover rush.  It amazes me how quickly these weeks before Passover go by.  There is so much to do and we tend to jump from one phase to another and still run our lives as usual.  Looking back each year, I wonder how it is done.  Yet, no matter what, it appears we pull it off.  We have had deaths in the family a week before Pesach and we finished in time.  We had children getting married close to Pesach and we thankfully pulled it off.   You will find the recipe online as well as a video showing Donna making it.  To see what others have done with their chicken, check Wednesdays with Donna Hay. Our group welcomes new members so if you are a fan of Donna's and would like to join us, just jump right in. Linked to:   Waste Not Want...

Cauliflower, Caramelised Onion and Fontina Thank you Gaye for selecting this week's WwDH recipe.  I could not get enough of it.  It is a different way of making cauliflower but one I plan to repeat many times. I did not have Fontina and subbed in a smoked cheese which worked beautifully.  I made caramelized onions and differed from the recipe by  layering the cauliflower, onions, cream and cheese.  It was rich in flavor.   This is another, easy to make recipe, from Donna Hay.   Go on over to Wednesdays With Donna Hay page and see what the other cooks are making.  Please feel free to join us and find yourself some delicious recipes which are easy to make.

This week, was my turn to pick a recipe for our Donna Hay group, Wednesdays with Donna Hay.  My husband loves blueberry muffins and with the title of Too Easy Blueberry Muffins, how could I resist, making this my selection. In all honesty, I am not sure how this is easier than other blueberry muffins.  Sometimes, I add nutmeg to mine or nuts but generally, any kind of muffin takes little effort to make.  As Donna proclaimed, this also was a simple recipe. Today is a Jewish fast day preceding the holiday of Purim so I have not tasted the muffins but they look good enough to eat and I plan to have one when the fast is over. If you are a blueberry fan or simply like Donna Hay, join us by making the recipe and sharing your link HERE! You will also find the links for other participants. Next week, we will be making Sarah's choice a Breakfast Parfait. Sounds intriguing.

Pasta with Pumpkin and Sage Butter - Adapted from Donna Hay This week, our Donna Hay group made a simple pasta dish, selected by Margaret .  I did not have pumpkin but I did have butternut squash which I subbed in.  I also did not have fresh sage but I did have some dried sage to take its place. I am not sure how I would rate this dish.  We enjoyed it and I would make it again but it would not go on my must haves.  I think, I would have liked another element, caramelized onions of a green vegetable.   This only had butter, sage, pasta, Parmesan and squash and other than browning the butter and cooking the pasta, it went together with ease and did not take long at all.  I did not have to cook the squash; I bought a bag of frozen cubes and that really made this a snap. Please go on over to the Wednesday with Donna Hay page and see what everyone else did with this dish and whey they thought of it. Weekend Potluck       See Ya ...

This title tells what I made but not what the group made.  The correct dish is  White Fish with Pine Nut Brown Butte r .  Ok, mine is  fish and has the butter but my changes were major.   When I ran out of pine nuts, a few months ago, I did not replace them because of the price.  That is where the almonds come in; they are my replacement in this recipe.  I was planning on picking up white fish in the store but it has been so cold, I opted out of facing the ice and freezing temperature and settled for salmon which was already, in the house. I admit, I am not at all sorry, because I love salmon and almonds are as good as pine nuts, in my opinion.  This quick dish was delightful.  It was mild flavored and on spinach, it seemed perfect. The ingredients were few, butter, almonds, lemon juice, salmon and spinach.  I added a little water when I put the spinach in the pan, for the last two minutes.   It came together easily a...

Hey, Hey Donna Hay.....we are back with this lovely eggplant with tomato, basil and parmesan rissoto.  Sound good?  Well, it is. Margaret  chose this recipe and it is from one of Donna Hay's books,   New Food Fast. Hubby wasn't thrilled with eggplant and would have been happier eating only the risotto. I had no idea, he is not a fan of eggplant.  I love it, made in certain ways and  I make if often.  He has never said a word.  I am pretty sure, it does not fall into the same category as asparagus which he simply despises.  I think that it is more a "take it or leave it" dish. This was not my favorite way of making eggplant either so this dish is probably not going to be seen again.  I think, if you like risotto, this is worth a try.  The sauce was broth, wine and tomato puree and I liked that very much.  Lots of basil and a little black pepper and Parmesan seasoned the dish. The dish is a three pot dish, one for the ...

Tonight is a soup night for our Donna hay Group, chosen by Gaye.  For the rest of the gals, it is Chinese barbecue pork soup and for me it is Chinese Barbecue Chicken Soup with Noodles.  This turned out to be another easy recipe since it started with already cooked chicken broth, which we added some ingredients to, to give it a unique flavor.  I didn't like the ginger, we added but it not strong enough to ruin a good soup. I had to sub in for the green vegetables, meat and noodles but it still worked beautifully.  I cut large chunks of chicken as shown in the photo in Donna book, and ended up needing a knife to cut them smaller with.  Next time, I would cut them smaller. Please check out the other members and see how their soups turned out. Gaye     Kayte      Sarah       and       Margaret Thanks Gaye, this is a winner in our family. Linked to:    Foodie Friday      ...