BIZZY BAKES

This week, in Eating with Ellie, Margaret selected Corn and Quinoa with Sausage found on page 158 in Weeknight Wonders.  I was thrilled when I saw this on our list.  Corn and sausage always appeal to me and quinoa is not far behind.  All three sounded like a winning recipe and in fact, it was. The procedures went quickly although, you do have to prepare by cooking the quinoa and frying up the sausage and vegetables.  I did both at the same time to speed the process and the whole thing, did not take long.  Quinoa cooks much more quickly than rice which is why I have been choosing it for recipes above the brown rice, I used to cook, so much of the time. The sausage gives this a great flavor as does the cilantro.  I expected this to be a favorite and I was not disappointed. Let's find out what the other ladies did with this recipe at our site. Waste Not Want Not Wednesday               Creative Munst...

I have a soft spot in my heart for Ellie Krieger. I like her dishes, easy to make and delicious to eat. Her food is not pretensious, neither is it plain. It simply tastes good. Roasted red peppers are delicious plain but mixed with a few other goodies, plain becomes powerful. Fettuccine with Creamy Red Pepper-Feta Sauce Ellie Krieger adapted Ingredients 2 tablespoons olive oil 1 small onion, chopped 1 8-ounce jar roasted red peppers, drained and chopped 1/2 cup organic vegetable broth (I use Imagine) 1 cup crumbled feta cheese or a 6-ounce block 1/2 pound gluten-free fettuccine dash black pepper 2 tablespoons chopped fresh parsely Method: Heat the oil in a heavy skillet over medium-high heat. Saute onion until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in a food processor withbroth and all but 2 tablespoons of the feta. Process until combined, about 30 seconds. Cook pasta according to pa...

Craving Ellie in My Belly - CEiMB Margaret of Tea and Scones   Tuscan Roasted Chicken and Veggies When I saw this was picked and who selected it, I knew, this was going to be a winner.  Margaret is someone I admire a great deal and trust whatever she chooses, to be delicious.  Check out her blog and you will understand why I say this. Ellie has come through, in the past, with her meat and poultry recipes and I was looking forward to eating this one.  I was not disappointed.  She highlighted tomatoes and zucchini as her vegetables of note.  As tomato lovers, this was fine. I actually have made this twice already.  That means, it is a successful recipe and I think it is one that most people would enjoy.  It is not elegant or elaborate.  It is simply good food with good flavor. In the Oven

This week, at Craving Ellie in My Belly, Ellie selected the recipe of the week.  This is exciting for all of us.  In the end, I almost did not make it because of my schedule and I was disappointed and then tonight, I realized, I could fit it in.  I am glad, I did.  Ellie's recipes are generally well accepted in our home and this one also was. I was sure, my husband, was not going to like this since he is not a great fan of roasted tomatoes but mixed with the Parmesan, basil and almonds, it turned into something much better and he even commented of the fine flavor of the dish.  Ellie has another success. This called for wheat spaghetti and I, of course, used brown rice pasta, to accommodate the needs of my husband.  I don't know, anymore, if food tastes better if it has gluten.  Of course, I do eat at outside events but I am not seeing a difference in the food.  I also did not use the garlic but used garlic rice vinegar in place of the wine vinega...

Since, I have closed down Chaya's Comfy Cook, I am moving my group recipes from Craving Ellie in My Belly  (CEiMB) .  For those of you, who are new to this group, we are cooking Ellie Krieger recipes from her two books, So Easy and The Food You Crave.  Ellie known for healthy eating and the group has found that most of her recipes are easy and delicious.  We make everything from main dishes, sides, salads, soup, to desserts, baked goods and drinks and anything I may have left out.  You might want to join in with us and if so, stop by the site and sign up.   The group is composed of the nicest people and there is an active core. This week, we made Asian Noodle Bowl.  I looked at the long list of ingredients and moaned but found out quickly, each was easy to locate and to work with.  The recipe calls for three items, I changed.  Instead of soba noodles or wheat spaghetti, I used gluten free  thin rice noodle (not the usual rice noodles bu...