BIZZY BAKES

Margaret has chosen Asparagus with Balsamic Butter form New Food Fast, found on page 134, for our recipe for this week in Wednesdays with Donna Hay. As you might remember, my hubby despises asparagus although, my daughter in law made a creamy asparagus soup which he did not know had asparagus and he loved it.  In all fairness, it did not taste at all like asparagus. When we got married, he told me no tuna, no chicken and no asparagus.  I could handle no tuna and no asparagus but no chicken, was just too much.  My only guess is that this comes from his mother who tended to burn food or undercook it.  I am not saying that this is the truth but hubby has mentioned it quite a few times so it probably is based on fact. I didn't make asparagus until last year when it came up in another group.  I enjoyed it and he tasted.  Now, I don't think it is worth the effort to insist on it and I substitute with another vegetable.  Tonight, I used green...

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...

I know that I have posted a number of stir fries (or  frys) recently but the seasoning in this one was different and we liked it.  I also added extra cashews.  Could not resist them after they were toasted.  Instead of asparagus, I used a combination of extra veggies, I had on hand, green beans, red bell pepper, broccoli and carrots.   We don't use oyster sauce so I added more soy sauce to take its place.  The same applies to fish sauce.  You can find the original recipe here . Chicken Stir Fry 1/2 cup raw cashews 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 tablespoons soy sauce 2 tablespoons oil 1/2 cup  low-sodium vegetable broth 2 cups vegetables of choice 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/8 teaspoon cayenne pepper 1/2 cup chopped basil 1/4 cup chopped chives Freshly ground black pepper Preheat the oven to 350°.  Spread the cashews in ...

This week, Margaret selected a Vegetable Stir Fry to my delight.  We have had too much meat the past month with the Jewish holidays in full force. Another easy dish (you must be sick of being saying this) with flavor.  A little soy sauce, sugar and black pepper plus red chilis and basil (which I forgot) gave personality to this dish.  Tons of veggies make it a healthy choice.   This could be made with different vegetables and I am sure, still be good. Do check out our cooks and see what they thought of this dish. Gaye                          Sarah                    Margaret Linked to:   Weekend Potluck           Best of the Week       Weekend Retreat     Saturday Night Fever                        Happ...

When my grandchildren come over, there are certain dishes, which they like so of course, I make them.  They love potato kugel, rice dishes and "fried" chicken.  I made this following rice dish, last week, for them and although it is good, it was missing something.....an oomph of some kind. Vegetable Fried Rice Ingredients: 4 cups raw brown rice, cooked and refrigerated 3 tablespoons olive oil 1 1/2 cups chopped onion 1 2 cups  chopped carrots 1 cup sliced mushrooms 1/2 cup chopped celery 1/2 cup green beans 4 eggs, lightly mixed 8 tablespoons low sodium soy sauce Method: In skillet fry an egg in 1 tablespoon olive oil.  Break it into small pieces as you cook it.  Remove and put aside. In a large skillet, saute vegetables in oil.  Add eggs, rice and soy sauce to vegetables and mix together.  Heat for a few minutes until everything is hot enough to eat. Eat and enjoy.  Sometimes, I make this with shredded chicken. Linked to...

  This week, WwDH made a side dish, selected by Kayte, Pine Nut Brown Butter with Steamed Green Beans.  This comes from the book Modern Classics 1 by Donna Hay and is found on page 86,  I think that Donna has a photo with each recipe which is a plus, as far as I am concerned.  I guess, it gives me a feeling of confidence that I did something according to the recipe. Although, when you see the photo, on the bottom of the page, you will doubt it is the same dish.  I made a small sampling of this dish and could not find a serving piece small enough, so I did second best and kind of crammed the beans and nuts into a very small baking dish.  See below. I added a little garlic to this, enough that my husband tasted it.  Rarely, does he pick up on the garlic taste.   One other change was that when I asked a loving husband to pick up the green beans, he came home with frozen beans.  They worked well and I happen to like them better ...

Rice is a staple in many gluten-free homes.  It is versatile and can be made sweet or savory.  In my opinion, it is hard to ruin rice unless you burn it.  Even when cooked, if you don't like the taste, add some soy sauce or spices and it can be salvaged.  Rice Pilaf      adapted from Alton Green to be served with Rachel Ray's pepper steak Ingredients: 2 tablespoons margarine 1/2 onion, diced 1/2 red bell pepper, diced 2 pinches salt 2 cups brown rice 2 3/4 cups chicken broth 1 tablespoon orange zest 1 1/2 cups frozen green beans, thawed Golden raisins Method: In a heavy, wide, lidded pan, melt margarine over medium-low heat.  Add onion, red pepper , and  salt.  Sweat the onions and peppers until aromatic, stirring constantly.  Add the rice and stir to coat. Continue stirring until rice smells nutty.  Add vegetable broth, orange zest . Bring to a boil. Stir once, the...