BIZZY BAKES

I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays.  I look at my photos and unfortunately, in some cases, I have no idea what they are.  Kugels and casseroles have similar looks.  I am guessing, this is a cabbage casserole but I am not sure.   What I am sure of is that it was delicious and went quickly.  I am finding more and more ways to make cabbage.  It is a versatile vegetable and mixes with many other ingredients.  Forget only using it for cole slaw.  It is a multi-"talented" veggie. Cabbage Casserole   (adapted) 1/4    cup butter  1  bag shredded cabbage (green or white) 1   large  onion, finely chopped 3/4  cup milk 2   eggs, lightly beaten 1 cup panko crumbs 1/2   teaspoon salt 1/4  teaspoon black pepper Method: Preheat oven to 325 degrees F. Sp...

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...

The photo is without the dressing. I bought crystallized ginger for a specific recipe.  I remember being pleased with the results and wondered why it took me so long to add this to my cupboard.  Unfortunately, I forgot about the ginger and have not used it enough.  When I made this salad which called for raisins, I decided that the crystallized ginger could only make it better.  Success. In the past, I have found cucumber salad can get very boring and I have tried different dressings to make it more interesting.  The little bit of ginger made a difference and next time, I would like to add a little bit more. Cucumber Salad with Crystallized Ginger Ingredients : 4 Persian Cucumbers, thin sliced 1 small red onion, thin sliced handful of yellow raisins 1/4 cup chopped crystallized ginger Dressing: 1 tablespoon olive oil 1/2  cup apple cider vinegar 1/2 teaspoon salt 1 tablespoon sugar 1/4 teaspoon black pepper 1 teaspoon ...

Pastrami cures the ills of the  world.  Give it to the enemy and he will convert to your side.  Recently, I have made a few dishes with pastrami and they became instantaneous successes.  I have a feeling, no matter what was with the pastrami, had no significance other than to showcase the meat. This is the kind of recipe, you can add other items to.  Celery would give it a crunch.  Pasta would turn it into a meal.  The pastrami will  be the star, no matter what one adds. Pastrami and Greens Ingredients: 1/2 pound sliced pastrami (sliced pieces into about 1/2 inch pieces) 1 bag romaine lettuce 2 carrots (shredded) 1 small red onion, sliced thin Dressing: 1/4 cup mayonnaise 1/2 teaspoon dried tarragon 1/4 cup hot sauce 1/8 cup olive oil 1 tablespoon lemon juice 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Method: In a large bowl. place romaine, carrots, celery and green onions. ...

This photo is from another soup.  I forgot to take one after it was blended.  The second photo is a true one.  This looks just like it though. My husband is having difficulty swallowing and is on a creamy liquid diet.  I have been playing around with different foods.  The easiest is soup, any kind, due to the wonderful immersion blender.  I use it for many foods but I use it the most in soups to thicken them or smooth them out.  This time, I used some of our basic veggies to make this soup.  Usually, I go to spinach or broccoli or butternut squash.  This is what we had in the "olden days." Creamy Vegetable Soup Ingredients: 6 carrots, peeled, 1/2-inch chunks 1 large onion, quartered 2 celery stalks, 1/2-inch chunks 1 zucchini, chunked 3 medium Yukon Gold potatoes chunked 3 cups vegetable stock 2 cups water 1 teaspoon basil 1/4 teaspoon red pepper flakes salt to taste pepper to taste spices ...

Eat and enjoy I may not be a meat eater, but don't tempt me with sausage. Granted, this is turkey sausage but, in my innocence, I can't tell the difference between the beef sausage and the turkey sausage. I think, it is due to the nature of the sausage, the spices and the manner, it is cooked. I should admit, I enjoy meat, when I do eat it. I, simply, do not have any desire to eat it. People talk about steak and I would prefer a burger. Beef stew and meat loaf don't tempt me at all. Again, I eat them when presented and it is not a chore to eat them. It is most likely, I have trained myself to reject meat when I am selecting food for the week. It actually brings out negative feelings. I could give up beef tomorrow but I would not say the same about poultry. This is an easy dish to make and it is rich in flavor. For us, it is a good change of pace. Pan Roasted Sausage and Vegetables Ingredients: 8 red new potatoes, cut in wedges Olive oil spray 1/...

I did make cauliflower rice once before and I remember it was good but it obviously did not make a strong impression, long term,  I ventured into it again, optimistic and excited, to find my hubby doesn't like cauliflower.  All these years and that never surfaced.  Perhaps, at times, he is overly polite but this time, he made himself clear and pushed the cauliflower rice to the side and left it there. I am still glad that I made it and will make it for company in the future.  I made a version of fried rice, making a stir fry and adding pieces of eggs.  I loved it but I love cauliflower and often make it for myself for lunch and eat it with a little bit of butter and Parmesan. Cauliflower "Rice" Stir Fry (adapted from Whole Living ) Ingredients: 3 cups cauliflower florets 2 tablespoons olive oil, divided 1 sliced red onion, divided 1/4 cup Vegetable Broth 1tablespoon minced fresh ginger 1 thinly sliced small red bell pepper 1/4 tea...

I have cooked cauliflower so using it raw, in a salad, is new to me.  The clean crisp bite was a pleasure to eat with the other ingredients, it is a sure winner.  It comes from Taste of Home magazine - October-November 2005.  The original recipe included a pound of bacon which I did not use.  While, I would guess that the bacon would make it even more crispy and tasty, it was just fine without it.  I also eliminated the cheese.  It just did not seem to need it. Cauliflower Salad Ingredients: 1 medium head cauliflower, broken into florets  1 medium red pepper, chopped  1 medium onion, chopped  1/2 cup mayonnaise  2 teaspoons honey Method: In a large salad bowl, combine the cauliflower, bell pepper and onion.  Combine the mayonnaise and sugar.  Spoon over cauliflower mixture and toss to coat.  Cover and refrigerate before serving.  Eat and enjoy. linked to...

I don't make corn in any form enough.  Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole.  The best is fresh corn, straight from the garden, hardly cooked at all.  The natural sweetness of the corn shines in the fresh picked vegetable. When we had our garden, corn was our favorite crop.  When it was in season, it was nightly a  treat, for us.  I would have the water boiling before it was picked and shucked.  What a delight. Now, it has become an afterthought after the more healthy vegetables, such as broccoli and spinach.  This recipe inspired me to get out that corn and enjoy. Curried Corn Soup Ingredients: 4 tablespoons unsalted butter or olive oil 1 red onion, thin sliced 1 stalk celery, finely chopped 1 large carrot, finely chopped 2 tablespoons finely chopped peeled ginger 1 clove garlic, finely chopped 2 teaspoons fresh thyme, chopped 1 1/2 tea...

   Margaret Selected  Asian Chicken and Vegetable in Foil Packets page 143  in Weeknight Wonders.  It is chicken cutlets topped with veggies and sauce made in aluminum foil packets.  I love the results but did not enjoy cooking in aluminum foil.  I think, it just made it messier.  I served this with rice and used some of the sauce and vegetables to mix in the rice. I would have enjoyed broccoli added to the vegetables or in place of the green bell pepper.  Actually, carrots, cauliflower, zucchini, peas, beans or squash would be good additions to the recipe (not all of them),  I would like sweet potatoes on top of the chicken as well .  This lends itself to be a versatile dish. Check out E ating with Ellie  to see what the other members did with their Asian Chicken and Vegetables.  You might want to see what we are making in the near future and if it appeals to you, feel free to join us. Weekend Potluck   ...

I don't think this tastes like cabbage.   We didn't expect to love this but we did.  I shouldn't be surprised since I was brought up on a sweet and peppery cabbage and noodle dish which has always been a favorite.  I don't love cole slaw but I do like it and I really enjoy stuffed cabbage.  I think, other people's taste is getting to me.  Bottom line - people took a piece with trepidation and then took another with enthusiasm. Cabbage Kugel - adapted from Culinary Kosher Ingredients: 2 tablespoons olive oil 1 bag shredded cabbage 1 carrot, shredded 1 very large onion, diced salt and pepper to taste 1 tablespoon sugar 3 eggs, slightly beaten  1/4 cup olive oil 1/4 cup potato starch  Method: Heat olive oil in a large skillet. Add onion and cook for about ten minutes until soft and golden. Add shredded carrot and shredded cabbage.  Mix together and cook for an additional ten minutes. Add ...

As I cook for the holiday, I am attempting to get some of the recipes here, for you so that if you are looking for new recipes, you will have choices.  Since, I am one of the biggest mini-fans, this is one of my favorite kugels in mini form. Potato Kugelettes Ingredients: 1 onion 2 potatoes 2 eggs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons potato starch 1 tablespoon oil paprika spray cooking oil Method: Preheat oven to 400 degrees. Grease 6 cups of muffin tin. Chop onion fine. You can use a food processor but I find they get mushy. Shred potatoes and combine with onions. The potatoes, I do shred in food processor. Add eggs and dry ingredients. Mix well. Fill muffin tins almost to top. Top with paprika and spray with cooking oil. Bake 400 degree for 20 minutes. Linked to:   Waste Not Want Not Wednesdays

I try to stay away from processed meats and salt so why use sausage?  I am going to stick to the old adage "All things in moderation and moderation in all things".  We have sausage a few times a year because it is so good but honestly, I usually put it in the freezer and forget about it until I clean the freezer or when I see a really good recipe using sausage. The idea of potatoes and sausage and of course onions and spinach seemed to be too good a combination so I put it together and we had a hearty soup. Potato Sausage Soup Ingredients: 1 tablespoon olive oil 3 sweet sausages, diced 1 onion, chopped 1 teaspoon dried basil 1/8 teaspoon red pepper flakes  1 teaspoon herbs de provence   salt and pepper, to taste 2 cups chicken broth (from the freezer - mine) 3 Idaho potatoes or potato of choice 2 cups baby spinach, rough chopped 1 cup Rice Milk Method: Heat oil in a large saucepan.   Add sausage and cook unt...

I was looking for a dish to round out my Shabbos meal on Friday night.  I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices.  We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner.  I wanted something to complete the meal and make sure, there was something for every one.  Rice sounded right. This makes a pretty dish and a neutral one.  While it definitely has flavor, it seems to go with almost any other food.  It served its purpose since it did a disappearing act. This is a Cooking Light recipe and I have been fortunate with their recipes.  I get their magazine and always find a few new recipes to test.  Many go on the roster for future meals. Baked Rice with Butternut Squash (adapted from Cooking Light September 2002) Ingredients: 1 24 ounce bag of frozen butternut squash cubes 2 cups fat-free, less-sodium vegetable broth 1 cup water 1 teas...