BIZZY BAKES

I bought the Kitchn cookbook after being impressed with the site, The Kitchn .  I did not get far into the recipe pages when two dishes jumped out at me, Sweet Potato and Caramelized Onion Hash with Baked Eggs and Morning Egg Bake with Turkey, Red Peppers and Spinach. I do not like the name of either recipe - much too long and specific but they did get my attention.  I think, in general, cooks have started listing too many ingredients in the titles of recipes, and that includes me. I made the latter without the turkey and had a pretty and tasty dish in front of me. I also cut the recipe way back to accommodate my needs. Morning Egg Bake Ingredients: olive oil 3 eggs 1/3 cup of milk salt to taste freshly ground black pepper 1/3 cup Parmesan 1 1/2 ounces goat cheese 2 ounces chopped baby spinach 1/2 red pepper, chopped Method: Preheat oven to 350 degrees. Spray a 6 inch square pan. In a medium sized bowl, beat eggs and add in mil...

I adore Peggy for selecting this  Spinach, Herb, and Goat Cheese Frittata  found on page 228  of Weeknight Wonders.  For me, this was a week day lunch and it could have been a treat for breakfast as well.  Since, I was making this just for one person and that person is me, I didn't completely follow the recipe and I used only two eggs and no egg whites. I  ran out of fresh spinach and subbed in frozen spinach.  I had just cut a red onion for something else so I used that in place of leeks or yellow onions. I think the secret ingredient was the goat cheese because its tangy taste lit up the whole frittata.  It was delicious and I would make this again and would be happy to try sliced bell peppers instead of spinach or maybe I would use both.   I love this recipe and recommend it to you egg lovers.Check out the other cooks and see how their frittatas turned out at Eating with Ellie. Linked to Full Plate Thursday     ...

I was at Kim's blog, Stirring the Pot and saw a photo of this wonderful recipe. Like everyone else who looked at it, I wanted to get into that kitchen and make it. I did just that, just not at that moment. It took me one whole day to make it happen. I love hard boiled yolks but I am not crazy about the whites of the egg.  I was a bit hesitant about that and I didn't love the whites in the finish dish but the sauce was delicious and almost negated the whites.  I would like to try this with vegetables.  I could see a spinach gratin being delicious. I seem to be getting back to  I Heart Cooking Club and I hope, I can keep committed.  With summer vacation coming, I just may be able to get back to this and other fun blogging activities. It has been a hard two years for our family and what I need the most is a nice normal life and blogging is part of "normal" for me. Jacques Pepin is not a chef I know a lot about and I am excited to learn more about h...

I have discovered that using cabbage in unusual ways results in making delicious dishes.  I decided to look up recipes for cabbage pancakes and found many.  Two appealed to me, the one below and another that was a partial potato latke and a partial cabbage latke combined.  I hope to make it also. These pancakes were delicious and served with a little soy sauce mixed with a bit of honey, even better. Cabbage Pancakes (adapted from Healthy Recipes) Ingredients Pancakes: 16 0unces shredded coleslaw 1 red onion, sliced 2 tablespoons gluten-free flour 4 large eggs 1 tablespoon reduced-sodium soy sauce ¼ teaspoon black pepper 1 tablespoon minced garlic olive oil for frying Method: Heat a large skillet (I have a huge electric skillet, I used ).  Add olive oil. Scoop the mixture into the griddle with an ice cream scoop .  Flatten with a spatula. Cook 3-4 minutes on each side, until browned on both s...

This week,  for Eating with Ellie , I got to choose the recipe and I couldn't resist these Japanese Style Savory Vegetable Pancakes with Chicken.  I am not sure why she calls them vegetable pancakes with chicken.  Once there is chicken, we no longer consider them vegetable or at least, I don't. I loved these.  The taste and the texture were pleasing.  they were good with or without the sauce which was easy to make. I did sub in chicken for the shrimp which is not kosher, therefore not allowed for us.  I cut two cutlets into small pieces (one half inch) and browned them in a little olive oil.  I added them to the rest of the ingredients at the end. Japanese Style Savory Vegetable Pancakes with Chicken - adapted ingredients. This has 2 chicken cutlets 1 bag of shredded cabbage 4 large scallions, chopped 2 medium carrots, shredded eggs gluten-free flour low sodium soy sauce toasted sesame oil oil for cooking the pancakes For the sauce:...

I made something similar to this, in the past, but the meatballs had rice in them and the seasoning was different.   I am sure, I am not the only one who does not want to repeat recipes but after a certain amount of time, without even knowing it, finds it has to happen.  I found out about this one, when I went to get my photo and saw a picture and grabbed it.  My mistake  of course, was that it was a different soup.  Below is the photo and you probably can see, why I confused them.  If you look closely, you can see the rice in the meatballs and even the way, I broke the egg down is different. Italian Egg Drop Soup - adapted from Rachel Ray Ingredients: 4 cups vegetable  broth 1 pound ground turkey Salt and pepper 1/8 teaspoon nutmeg 3 tablespoons grated onion 1/2 cup corn flake crumbs 4 eggs, divided ( 1 & 3) 2 tablespoons  parsley, finely chopped 1 bunch scallions, very thinly sliced 1 tables...

I must make a confession.  When I see the words, "goat cheese" in a recipe, I almost always make it.  Goat cheese has a delicious flavor and it seems to improve every dish,it is incorporated in.  It certainly worked well with this frittata. Originally, I was using a dish from a magazine but by the time I finished cooking it, there was no real resemblance to the original.  I used spinach instead of asparagus, added in smoked salmon, baked instead of broil, added onion. While this is a frittata which was the original, I can't imagine much else about it that is the same. Hubby and I both ooohed and ahhhed over this.   Veggie Frittata Starring Goat Cheese Ingredients: 2 - 3 cups spinach 1 medium onion, sliced 1 teaspoon chives 1 teaspoon dill 1/4 teaspoon freshly ground black pepper 6 large eggs, lightly beaten 1 teaspoon olive oil 2 ounces soft goat cheese, cut in slices 1 cup smoked salmon, shredded Method: Prehea...

Easy to make Cute and a Bit Different Delicious Bell Pepper Frames Ingredients: Spray cooking oil 4 slices of  red pepper, no seeds 4 eggs 1/2 cup Mexican cheese salt and pepper to taste Method: Clean out one or two red bell peppers and cut off both top and bottoms. Slice about 1/4 inch pieces completely intact. Spray skillet with oil and cook both sides of pepper rings until slightly blackened. Drop egg into the center of each pepper frame and cook until it sets. Sprinkle salt and pepper to taste. Sprinkle shredded Mexican cheese on top and cook for another 2 minutes or to doneness you prefer in an egg. Eat and enjoy. Linked to:                     Full Plate  Thursday          F oodie Friday with the Seaman Mom        Weekend Social Link Part y                 W ee...

Chicken Pad Thai for our WwDH group was a delicious treat.  Thanks Margaret. It seemed a lot went wrong, for me, with this recipe.  First, I looked it up online instead of in the book, only to find later, the recipe is different.  I stayed with the online recipe borrowing a few ingredients from the original recipe from Modern Classics 1, chosen by Margaret.  It is not that different.  Some of the vegetables are different and the sauce definitely has differing ingredients.  Mine was ketchup and chicken stock which I used and added lime juice and soy sauce.  It turned out to be, only by luck, a good sauce. Problem # 2 was that the eggs got stuck to the pan and I had to scrape them off in bits and pieces instead of as strips.  That did not change the taste though.  The third problem was in slicing the chicken, in some strange way, I missed cutting some pieces thin enough and had to do a recut, at the last minutes. Despite all this, we h...

With all the predictions of very cold weather, it is still fine here.  While, I have been yearning for hot soup, instead today, I did want a salad which was on the menu in our WwDH group.  I can't remember ever having this salad.  It is a treat with so many different ingredients.  I did leave out the olives because we are not much of an olive eating family. With green beans, tomatoes, tuna, potatoes, spinach and eggs, this was a potpourri of flavors.  The dressing was a simple one but just right for this mixture. Interesting use of words, in Science I am teaching my class the difference between a mixture, element and compound.  They will enjoy that I ate a mixture for lunch. I enjoyed this and can see making it again. Check out the other Donna Hay cooks. Gaye           Sarah            and       Margaret , Linked to Full Plate Thursday       Creative Munster...

Crispy Sage Potatoes with Fried Eggs - adapted from Donna Hay This recipe got my attention right away.  I love potatoes and I love eggs and together, they are doubly good.  I am being repetitive but this is yet another easy recipe from Donna Hay.  She has a way of putting food together that tastes good.  It is not fancy but it works. Check out the other Donna cooks and see what they have made. Gaye               Sarah             Margaret Linked to  Totally Talented Tuesday            Waste Not Want Not Wednesday               Fresh Foods Wednesdays       What's Cooking Wednesday       Wonderfully Creative Wednesdays  

There is something very special about making dishes in separate servings.  I think, the food looks better.  It is a lot easier to take a small dish rather than cutting something up. Of course, there is the "Cute" element.  The minute, something becomes a mini, it also seems to become cute.   The smaller the better.....  The name for this dish is based on "Cute" or perhaps, plain ole silliness.  As a result, we now have these little delightful dishes of cheese, spinach and eggs.  Spinach is a last minute addition but as far as I am concerned, it is a star of the dish. A side on minis.....I think, almost anything can be turned into a miniature of the original.  We already have in the mainstream, tarts, cupcakes, ice cream cups and the likes.  I have indulged in mini-meatloaves, mac and cheese, lasagnas and I think, you get the idea. Have fun.  Be creative.  Make minis. Spinni Minis Ingredien...

Today was a fast day and it went well for us. After I fast, I don't feel hungry until I start eating and my husband is just the opposite.  He is like a lion tracking  his prey right to the kitchen table.  We have both learned not to eat too much right away and that works beautifully. Potatoes are a comfort food in almost any form and following a fast that is what we want.  We also enjoy eggs which makes this a double treat.  I do yearn for orange juice after fasting and for me, that is the first thing I take. I decided to print up material for my class for the upcoming year.  In the middle, I ran out of toner.  It is little things like this that frustrate me.  It is a good lesson for me.  Today is a remembrance of very sad moments in Jewish history and I wonder how I could have been even the least frustrated with such a minor incident. I don't think I am alone in dealing with big issues better than little ones.  I have analyzed...

This was brought over from My Sweet and Savory.  This was originally posted on March 6, 2012.  This makes me realize how long I have been cooking with the ladies of WWDH.  If you like Donna's recipes, please do join us for our weekly get together, right here, online. I made this recipe, pretty much, as stated.  I eliminated the bacon but you should add it, if you are bacon eaters.  I also added 1 tablespoon tomato dip to the eggs.  I am not sure why this was such a delicious omelet.  It might be the glaze, put on the tomatoes before roasting or it might have been the extras in the eggs.  All, I know, hubby was a happy eater and I think, I liked it even more than he did.  I was sorry, I did not make more than the four eggs for two people.  I am not a big eater but this was delicious and light. It was easy to make.  I put the tomatoes in the dressing and stuck it in the oven while, I beat the eggs and cooked the omelet. ...