BIZZY BAKES

These are the Ultimate Veggie Burgers.    Although there are no nuts present, there is a nuttiness to the taste of this "burger". Ultimate Veggie Burgers ( adapted from Susie Fishbein ) Ingredients: 3/4 cup carrot, shredded (I used food processor to shred) 3/4 cup sweet potato, shredded (1/2 sweet potato shredded in food processor) 1/4 cup water 1` 1/2 cup cooked brown rice (I used the mix in the photo) 8 crimini mushrooms, stems – trimmed (I was out of mushrooms so I skipped them.) 1/3 cup raw sunflower seeds 1/4 cup soy flour (or any flour – I had soy closest to me.) 1 heaping vegetable comsume powder (Don’t have and didn’t sub) zest of one lemon 2 very leafy basil stems from my garden (No, you do not have to get it from my garden.  I am just so proud.) 3 sprigs oregano (ditto) 1/2 cup white beans, rinsed and drained 2 eggs 1 teaspoon fine sea salt 1/2 teaspoon ground black pepper 3 tablespoons olive oil (I used safflo...

There are  certain vegetables, I purchase without any plans for them such as mushrooms and eggplant.  I usually have them on hand and decide what to do with them, as I am cooking. This time, I also had some spinach in the refrigerator.  It was not enough to make a full casserole for company but enough for the two of us to enjoy.  I suggest adding garlic to this recipe.  I didn't because of hubby's reaction to it but it would enhance the whole dish. I buy spinach, usually two pounds at a time and spread it out in many dishes.  It is amazing how some greenery makes a dish look better as well as adding flavor.  What I used in this dish was those last two cups from the large package. Kale is even better because it maintains a shape and does not shrink down to very little.  I don't like cleaning kale though and I like the taste of spinach better so you will find more spinach in this blog. Dairy Spinach and Mushroom s  Ingredien...

I think mushrooms are deceptive.  They aren't pretty.  They don't have a romantic fragrance.  They just sit there or are chopped up, hiding in a greater dish.  Yet, this simple dish is simple in its success.  It is a quick and easy dish to throw together any time, you have mushrooms and don't know what to do with them   Roasted Mushrooms 1 pound baby mushrooms, washed and pat dry. 1 tablespoon grated onions 1/4 teaspoon thyme 1/8 teaspoon garlic powder 1/8 cup olive oil  In a medium size baking dish, toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Eat and enjoy. Linked to:  Weekend Potluck         Foodie Friday      Saturday Night Fever        See Ya at the Gumbo       Real Food Recipe Round Up        ...

I made a few mistakes with this recipe.  I made my bottom layer too shallow so the mushroom mixture was almost on the bottom of the pan.  I should have used a larger, flatter pan.  This comes out like a corn bread rather than a kugel which the original recipe called it.  Check it out on Joy of Kosher. Sliced and warm, it is a nice bit of bread.  For a kugel, I don't see it. Layered Mushroom Bread Ingredients 10 - 12 oz. mushrooms, chopped,  1 cup onion, chopped 1 tablespoon olive oil 2 cups yellow cornmeal 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup rice milk 1 cup Tofutti sour cream 2 eggs, beaten 3 tablespoons olive oil Method: Preheat oven to 450 degrees. Grease 9 in round baking dish.  Heat the oil in a large skillet.  Saute the mushrooms and onions  for about 20 minutes, until soft.  While the mushrooms are cooking prepare the cornbread mixture. In a ...

A dish, I very much like is eggplant and pasta with sauce and it serves like spaghetti and meatballs with the eggplant chunks subbing for the meatballs.  I decided to apply this idea to a new dish, quinoa with eggplant and mushrooms and served it on the Sabbath. Quinoa and Eggplant Ingredients: 2 cups cooked quinoa 1 small eggplant peeled and chopped into 1/2 inch pieces 1 cup mushrooms, slice (baby bella) olive oil 1/4 cup soy sauce 1 tablespoon miso Method: Heat 1 - 2 tablespoons oil in large skillet.   Add eggplant and cook, mixed on a regular basis, for about 6 minutes. Add sliced mushrooms and cook for another 4 minutes. Add soy sauce and miso to the skillet and mix well. Place in a baking dish, sprayed with oil and bake at 350 degrees for 2o minutes. Eat and enjoy.

As you may remember, spinach is a veggie, I throw into many dishes and even more so, like them to shine, pretty much on their own.  Voila - this quiche. Mushroom and Spinach Quiche Ingredients: 1 onion, thin sliced 11/2 cups thin sliced mushroom caps 2 - 3 cups fresh baby spinach 3 eggs 1 cup milk 1 teaspoon honey Dijon mustard 1/8 teaspoon black pepper 1 1/2 cups grated Mozzarella cheese 3/4 cup gluten-free panko crumbs or cornflake crumbs Method: Spray a shallow dish or pie pan. Preheat oven to 350 degrees. Heat oil in large skillet over medium heat.  Add onion, and cook, stirring for 5 minutes.  Add mushrooms and cover. Cook  4 minutes, stirring occasionally.  Stir in spinach and cover, and cook 2 to 3 minutes, or until spinach is wilted. Whisk eggs in mixing bowl. Add milk, mustard, pepper and salt to the eggs. Sprinkle 1/4 cup grated cheese over bottom of baking pan.. Bake 2 ...

Since we do not eat dairy meals following meat meals (six hour separation), I decided to make this quiche without cheese.  I love cheese and look for excuses to put it into almost any dish which is why I was surprised about the yummy results of this "pareve" quiche.  Although, it had 5 eggs, it did not taste eggy.  I only used some fresh parsley and a bit of Worcestershire sauce to season it; yet it was flavorful.  This one should be seen again at our home soon. This is one of the many recipes I have made after searching the cupboards and refrigerator.  I found a half of a bell pepper, a container of mushrooms, some broccoli left over from another dish and onions are always at home in my house.  When I looked for seasoning, I opened the cupboard and the first item, my hand touched was the Worcestershire sauce.  The choice of parsley came down to what was left from my picking herbs in the garden.  I bring some in every few days and they stay be...

This is another Donna Hay recipe from My Sweet and Savory.  I was going through a bok choy stage, putting it into one dish after another.  That period came to an end but I still like bok choy and should use it more often. .  This should have been a no brainer since I made a similar recipe, not too long ago.  I was captivated by using bok choy in a stir fry.  In that one, the bok choy was sliced into small pieces.  Here, we used it quartered.  I was correct, making this went smoothly and I was able to enjoy my dinner, without a hitch. It was the before I got bok choy into my kitchen that was interesting.  Both my hubby and my daughter called from the grocery, last Friday, asking me if I wanted anything.  I told hubby about the bok choy.   Shortly after, he returned the call to tell me, the store had no bok choy and should he go searching other stores.  No problem, I figured, I would ask my daughter to pick it up.  She gla...

Continuing the theme of using what I have on hand, I made this dish because I had a package of chicken cutlets, in the freezer and mushrooms in the refrigerator.  I bought the mushrooms without a plan, knowing I would adjust my cooking to use them.  Chicken cutlets are usually in the freezer.  I buy a family pack and break it down into several smaller packages with two - three cutlets in each. We used to eat chickens cut into quarters and suddenly our taste changed and we only like the cutlets.  I am not even sure how it happened.  Both ways provide versatility.  I guess the major difference is that the chicken pieces take longer to cook. I have made many changes in what I cook and what we eat since I began blogging.  I use fresh herbs when possible. I try new foods such as kale, leeks and purple sweet potatoes. We cut back on beef. We eat tons more vegetables. I became more aware of how much hubby does not like spice in recipes and d...

I should give this blog s new name.  It has become a blog to answer the question, "What do I do with the ..._________________ on the shelf or in the freezer or refrigerator.  No matter my plans, no matter the recipe, I tend to spot a box of something that I want to use up and the recipe changes, on the spot. As a result, my cupboards are clearing out and my refrigerator is neater than usual.  My upright freezer is a dream to use with its designated shelves that are remaining in good order. I had bought mushrooms for another recipe which I decided not to make.  This meant a package of beautiful mushrooms with no where to go.  Waste not - want not.  I had to use the mushrooms and I had a desire for potatoes.  Now I have mushrooms and potatoes and there are always onions around .  I pulled a large one out and came across the recipe below which was now going to happen. This is another easy recipe if you don't mind mashing potatoes and browning ...

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...

I got my first issue of Allrecipes and did I ever have fun.  Is there anyone else who subscribed to the new magazine.  There is a section, this month on savory pies and I wanted to make all five of them.  In the end, I combined two and made a third with a different vegetable. Their choices are Broccoli Cheese Pie, Tangy Tomato Tart, Sweet Onion Pie,  Asparagus Pie and Granny's Italian Zucchini Pie.  Some of the crusts were not traditional which was great for me.  I am always looking for alternatives to avoid flour and crusts with lots of fat. My first masterpiece was a combination of the Broccoli and Tomato.  I used the crust from the broccoli which had cheese in it with tomato for the vegetable. Dilly Tomato Pie with Cheese Crust 3 tomatoes, sliced thin 1 cup shredded Cheddar cheese  (I mistakenly used the wrong measuring cup and ended up with an extra one half cup - it certainly came out beautifully so if the dough does not feel right, ...

 I can call this a comedy of errors or a tragedy but considering, we ate a delicious pie, we can laugh at a major tribulation.  Yes, it was major.  You clean out my oven and you will agree with me. I was thrilled when I came across this because it had a gluten-free crust so thank you the Local Beet.  I spent a lot of time preparing this although now that I see how it all fits together, I probably can do this in half the time, next time.  The potatoes need to be boiled, the onions and mushrooms fried, the spinach and brussels sprouts microwaved or cooked on the stove.  There was mixing ingredients for the crust and for the filling. I am sure, it sounds busy but not tragic and indeed it was busy and fun.  Everything was going smoothly.  I first baked the crust, then filled it and baked it again.  Still, all is well. The timer went off and I opened the oven and pulled out the rack.  I have no idea how this happened but the rack ...