BIZZY BAKES

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...

Potatoes have become a mainstay of Passover.  Potatoes are versatile and can be used in probably hundreds of ways.   Some people moan and groan about how many potatoes they "have to" eat because there is nothing else.  Huh?  Fortunately, there is a plethora of vegetables to cook and be creative with. How many different squash are there?  What about root veggies?  Although, we do not eat beans and peas, there are many other greens,  Kale is big of recent times and spinach and bok choy as a few examples. Eggplant, carrots, radishes, lettuce, parsnips, turnips.........need I say more?  If you are a vegetable eater, the opportunities to make the holiday one of good eating, is endless. I love potatoes and have no desire to run away from them.  I like sweet potatoes and use them throughout the year.  For the potato avoiders butternut squash is a good substitute.  This is an easy and yummy side to make on Pesach or any other day. ...

I now keep two cans of salmon in the cupboard to be used as a miracle worker when I am at a loss what to make for a meal.  I took them out to make the following recipe from one of my favorite chefs, Ellie Krieger. Herbed Salmon Croquettes adapted from adapted from Ellie Krieger Method: 1 cup Gluten-free crumbs 1 small onion, minced 1/2 teaspoon garlic powder 2 cans salmon, drained of any excess liquid 1 teaspoon Dijon mustard 1 /2 celery stalk, very finely diced 2 large egg whites 3 Tablespoons chopped fresh parsley 2 Tablespoons chopped fresh dill  1/4 teaspoon freshly ground black pepper olive oil cooking spray Procedure: Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes. In a large bowl combine 1 cup of the Gluten-free bread crumbs, the onion mixture, salmon, mustard, c...

When Allrecipes came out with a new magazine, about a year ago, I was excited to see what it was going to be like and immediately subscribed.  I was not disappointed.  I have found several dishes to make in each edition. When I look for a recipe online, I tend to end up in Allrecipes despite the plethora of sites with tons of recipes.  I am not sure if it is because they have such a great variety of recipes or that their recipes tend to be doable.  I am not sure that there is a time, I could not fine, what I was looking for. This month, one of the themes was zucchini and each zucchini dish looked better than the one before.  I plan to make almost every one of them, particulalry the zucchini cornbread casserole and the stuffed zucchini. There were several topics of interest and the one that was the most fun was, "A Day at the Fair", with its Deep Fried Oreos, Fried Cheese Curds, and Funnel Cakes, just as starters.  OK, you know, I don't usually fr...

With the non-stop cooking, I completely forgot to post this delicious recipe.  This is one of my favorites.  The cheddar brought the corn fritters to a whole new level. I do apologize.  I have no time to write this worthy recipe up as it should be.  Check out my Donna Hay sisters and learn about this special treat . Gaye , M argaret , Sarah and Kayte

Joy of Kosher had this for the recipe of the day, yesterday and since I did not have plans for dinner, I decided to take advantage of this intriguing recipe.  How often do we make pancakes from pasta? I made a lot of changes and in the end, I probably had a different recipe, completely.  I did not have olives, gruyere, green onions, tarragon Crispy  Pasta Cakes Ingredients : 2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces 2 cups grated zucchini  2 cups baby spinach, chopped 3/4 cup cheese mixture (I think any cheese that melts would work) 1 small onion, diced 2 eggs, beaten 1 Tablespoon sorghum flour 1/4 teaspoon Kosher salt black pepper pepper to taste 1 tablespoon olive oil Method:  In a large mixing bowl, combine spaghetti, spinach, zucchini,  cheese, onion, egg and flour.  Season with salt and black pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.   Scoop approxima...

For the holidays, I look for new and interesting recipes that use the vegetables , available to me.  I discovered a new place for good solid recipes, The Kosher Channel .  This is an adaptation of a winter vegetable recipe.  I placed the words, Sukkot recipes, in my search engine and I was expecting certain sites to appear and they did and this one also did.   It is not that their recipes are strictly unique but they are good solid recipes which can be adapted easily, yet keep the true nature of the dish.  For example, my major change to this recipe was to use mashed potatoes instead of shredded tomatoes and to increase the quantity of potatoes. These are crispy on the outside and soft in the inside and delicious all over. Vegetable Potato Fritters Ingredients: 3 huge potatoes, peeled and mashed 2 zucchini, shredded (all the following vegetables went into the food processor. 2 carrots, peeled and finely shredded 2 parsnips, peeled and finely shredd...

Schedule I am a Brooklyn gal.  My middle name is Lox.  Lox is smoked salmon and I think, it is wonderful.  I know, most people eat lox in a bagel, maybe with cream cheese.  I do that too.  I also use lox in soups, salads, eggs and with vegetables.  When I came across this recipe, it had my name on it, Lox.  So, as Lox, I changed the recipe to add the smoked salmon to the egg mixture rather than on top of it. Latkes with Lox  -  Taste of Home  (adapted) Ingredients 2 cups  finely chopped scallions 1/4 cup  brown rice flour mixture or AP flour 1/2 teaspoon  coarsely ground pepper 4 eggs, lightly beaten 4 pounds  russet potatoes, peeled and shredded 1/4 cup  olive oil 4 ounces  lox olive oil Directions In a large bowl, combine the first five ingredients.  Stir in eggs until blended.  Add potatoes and lox; toss to coat. Heat 1 tablespoons oil in a large nons...

This is a recipe from Comfy Cook. Once in a while, I go back there and check out some of my older favorite recipes. I saw this one and thought, I should make it again. It is a clever idea and a new way to use spaghetti squash.   I love to turn food into fritters and/or muffins which is what I did with a spaghetti squash, sitting on the counter. I have mentioned that I generally have some kind of squash in the refrigerator or on the counter and decide what to do with it, after it is home. This is one of those squash. I was inspired when I saw Mark Bittman’s recipe. Here are the results.  Spaghetti Squash Fritters adapted from Mark Bittman  Ingredients:   1 small to medium spaghetti squash   2 eggs   1/2 cup brown rice flour   1/2 teaspoon black pepper   3/4 teaspoon ground nutmeg   1/2 teaspoon kosher salt   1/2 teaspoon cayenne   3 tablespoons honey or brown s...

This is an old post from Chaya's Comfy Cook which, as you can tell, I wrote during the week of Passover.  I can't wait to make these again.  If you are celebrating the holiday, this is a treat to serve and to eat. If this is not your holiday, I am pretty sure,  you would enjoy these delicious apple pancakes. Apple Fritters The last two days of the eight days of Passover are also holidays.  That means four festive meals with matzah, fish, soup, salads, meat or poultry, sides and desserts and whatever else, I may be forgetting.  I have decided to stay up tonight and get as much cooking done so I can rest tomorrow (ha!) and enjoy the holidays.  Let’s see how I do.  I also, want to make different recipes than I had for the first two days and Sabbath. I use a lot of apples during this holiday.  It is a versatile fruit.  I wanted to try banana fritters but the majority wants apples and even I like apples better than bananas. Apple Fri...

I love pancakes both sweet and savory.  Blueberry, apple, mango pancakes in their fruity glory are a treat to the palate.  While sausage, cheese, and smoked salmon are even more tempting.     Corn and Sausage Cakes with Tomato Topping   (This was adapted from Rachel Ray.) Ingredients: 1 cup fine-ground yellow cornmeal 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp sugar 2 eggs 2 cups Rice Milk with two teaspoons vinegar 2 Tbsp canola oil 4 sausages, sliced in 1/8 inch thickness 2 cups frozen corn, defrosted and drained 4 scallions, chopped 1/2 red pepper, chopped Topping: 1 cup roasted tomatoes 1 tablespoon sugar 1/2 onion, chopped Salt and pepper to taste Directions: Heat all ingredients for topping in a small saucepan and heat until boiling.  Lower temperature and let simmer for five minutes or until liquid dwindles away.  Put aside. Sausage: In large skillet, in one tablespoon oil, br...