BIZZY BAKES

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 month, we took a trip to Greece for Food of the World.  If you have a Greek recipe, please join us and link up here . Wikipedia gives a short description. "Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Sounds pretty good to me. My first dish is this salad which is admirable in my humble opinion. You could add cucumber, zucchini and black olives but I was looking for a simple salad and I wanted to use some of my tomatoes. Greek Tomato Feta Salad 1 cup grape tomatoes 1/2 medium onion, chopped (red is preferable) 1/8 cup garlic rice vinegar  1/2 tablespoon  olive oil salt and black pepper to taste 1 tablespoon basil,  chopped 1/4 cup chopped fresh parsley leaves 1/4 - 1/3 cup   feta cheese Method:...

Better Homes and Gardens has a recipe, in this month's magazine for Spaghetti Squash with Tomatoes and Olives.  I had taken a quick look and missed the word squash.  There, I was with spaghetti boiling in the pot and I realized, my recipe had to change.  I did a pretty good "copycat" using the spaghetti and it was delicious.  It was so good, I want to try it with the spaghetti squash. Spaghetti Squash with Tomatoes and Olives  (adapted) Ingredients : 1 pou nd spaghetti 2 tablespoons olive oil 1 teaspoon minc ed garlic 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)* 1/2 cup pimiento-stuffed green olives, coarsely chopped 1/3 cup golden raisins 2  ounces feta cheese, crumbled (1/2 cup) ground black pepper Method: I n a large saucepan heat oil over medium heat. Add garlic and cook 1 minute. Add tomatoes; bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened, stirring occasion...

I have made a decision which I am going to work with, this summer. Can you sense my hesitancy? My decision is to make myself a decent lunch, each day, Monday through Thursday. Usually, those are days, I will plan as I go along.  Since the teaching year is over, I will, in some way, divide my days between pleasure activities, prep work for next year and appointments that I want to fit in.  Eating is part of each of these days and my normal way of handling this, in the summer, is to eat anything, on hand, at the particular moment, I have time to eat. My plans are to change this.  I am just not sure, my actions will keep up with these standards.  I will share some of my good meals with you.  Cheer me on, please.   For lunch today, I had something delicious, feta stuffed tomato.  Feta hold its own in flavor and the flavor shone through but it was tempered with the onions and parsley.  It came together with the most delicious taste and I am...