BIZZY BAKES

This recipe is from Mark Bittman's The Food Matters and I found it online in the New York Times in his column.  Mark Bittman is one of my favorites because of his straightforward recipes with their many options.  Often, when I use a recipe from a particular chef, the results don't sound like the original recipe, at all.  With Mark Bittman, I end up using his choices and I end up with a recipe, I can credit to the author with honesty.  Too often, the recipe is so far afield, there is no point in saying more than it was inspired by So and So. The changes I made in this recipe was using less olive oil omitting the parsley.  Otherwise, I did not improvise.  I felt no need to.  As much as I enjoy experim enting, there are times, I like to let the book to the talking and follow the recipe. Mark Bittman’s Apple Slaw 2 tablespoons olive oil 1 heaping teaspoon Dijon mustard 1 tablespoon lemon juice 1 tablespoon honey 2 cups...

Cheese is floating on the surface Tonight feels cold and in need of something warm and creamy.  I went to my old blog, My Sweet and Savory and found this delicious soup.   The words below are from my original printing.  I did make some changes tonight which are reflected in the recipe.  I could have had a dozen bowls of this soup.  It was not filling.  It has a wonderful taste to it, combination of spinach and parsley with that spurt of sour cream and Mexican cheese.  Why don't I  make this more often? Below is from My Sweet and Savory: I have been a fan of Mark Bittman for years and I never tire of reading his column in the New York Times. Even my husband, who is a foodie, only because he eats, follows that  column. I used to belong to a group that cooked Bittman recipes, weekly and we never  had a problem finding new ones that most of us loved. Mark has made changes in his cooking style and now can be looked at as ...

Cassoulet with Lots of Vegetables - Food of the World The name of this recipe appealed to me, immediately, because I thought, it had no meat in it. I was wrong. It calls for a choice Italian sausage, bone-in pork chops, comfit duck legs or duck breasts. No, no, Mr. Bittman - not for me and I don't believe we missed anything without the meat.  Of course, I found out, after the fact that a cassoulet usually does have meat in it. I like what Mark does put into it - that is Mark Bittman, the author of Food Matters. I left out the meat and will ask, "Who needed it?" This totally vegetable dish was filled with flavor and we cleaned our dishes. We like this cassoulet and I would be happy to make this again. It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a soup by adding some organic vegetable brot...

I love Mark Bittman.  I have three of his cookbooks and without a doubt, I can find answers for all my cooking questions, in one of them.  I, also find the recipes, I want to make.  This time, I used The Food Matters Cookbook.   I had four mangoes, in the house, and nothing planned for them so I looked up mangoes in the book and there was a crisp, waiting to be made. I have made many types of crisps but never a mango crisp.  This was a happy recipe.  You can sub in other fruits in the recipe.  I am going to add blueberries to the mango, next time, I make it. Mango Crisp adapted from Mark Bittman’s The Food Matters Cook Book Ingredients: 4 tablespoons (1/2 stick) margarine, softened, plus more for greasing the pan. 2 tablespoons Canola oil 1 cup brown sugar 1/2 cup shredded, unsweetened coconut 1 tablespoon lemon or lime juice 1/2 teaspoon cinnamon 1/2 cup gluten-free flour mixture 1/2 cup rolled oats (old fashioned, not quick cooking) pinch of...

This week, I am posting on Sunday because tomorrow is the Secret Recipe Club reveal. This week's muffin is rather plain in that it is a walnut muffin. The norm is to add fruit to it but knowing hubby loves nuts, I made it more nutty and kept it simple. This is a Mark Bittman recipe and he gives a number of variations to choose from. I added cinnamon to mine. The recipe is from How to Cook Everything - Mark Bittman and I was fortunate to find it online. This is with my changes. You can find the original and the variations here . Nutty Muffins Adapted 3 tablespoons Canola oil 2 cups gluten-free flour mixture 1/4 cup sugar 1/2 teaspoon salt 3 teaspoons baking powder 1 egg 1 cup Rice Dream, plus more if needed 1. Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like. 2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and oil in another bowl. Make a well in the center of the dry ingredients and pour th...

   As comfort foods stand, my guess is that mac and cheese are on the top of the list.  One of the best macaroni and cheese recipes, I have had, was one from Paula Deen (I am sure I cut back on the butter.).  She has a mac and cheese with sliced tomatoes on top which was creamy and benefited from the tomato taste. Bittman comes through with flying colors and I topped this with a Nigella Lawson recipe which could only bring it over the top.  The curried tomatoes even beats Paula's sliced tomatoes and we also have peas.  You never knew these vegetables could taste so good until the three of us, Mark, Nigella and Bizzy got cyber together and made this fantastic recipe. Baked Macaroni and Cheese  ( adapted from Mark Bittman ) Makes 4 to 6 servings Time: About 45 minutes Ingredients: Salt 21/2 cups milk (low-fat is fine) 1 pound elbow, shell, ziti, or other cut pasta 3 tablespoons margarine 3 tablespoons rice flour 11/2 cups ...