BIZZY BAKES

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 ...

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 was brought over from My Sweet and Savory.  This was originally posted on March 6, 2012.  This makes me realize how long I have been cooking with the ladies of WWDH.  If you like Donna's recipes, please do join us for our weekly get together, right here, online. I made this recipe, pretty much, as stated.  I eliminated the bacon but you should add it, if you are bacon eaters.  I also added 1 tablespoon tomato dip to the eggs.  I am not sure why this was such a delicious omelet.  It might be the glaze, put on the tomatoes before roasting or it might have been the extras in the eggs.  All, I know, hubby was a happy eater and I think, I liked it even more than he did.  I was sorry, I did not make more than the four eggs for two people.  I am not a big eater but this was delicious and light. It was easy to make.  I put the tomatoes in the dressing and stuck it in the oven while, I beat the eggs and cooked the omelet. ...

When I saw that the choice for this week in WWDH was paella, I immediately cringed since I knew what was coming, and I was correct.  Mussels, Clams, Prawns and Sausage, none of which are kosher.  Actually, sausage is kosher but it can't be cooked with fish and shell fish is definitely prohibited in a kosher diet. When I joined the group, Wednesdays with Donna Hay, I made the decision to at least attempt to modify recipes so that we could eat them and in most cases, it is not difficult to accomplish.  When pork is used, I use chicken or turkey.  When fish is used, I sub in salm on or a white fish such as flounder or sole.  Easy to do..... Donna went all out using so many shellfish and the only course of action I had was to ignore them completely and use vegetables and sausage with the rice.   I also decided to look up what a paella should really be and was happy to find the following at Wise Geek . "Almost anything can be used in a paella, and it is...

Food of the World is cooking French this month.  Time to pull out my limited French vocabulary which makes me question, "What does Lyonnaise mean?"  I looked it up and I will gladly share this with you. From Wikipedia: Lyonnaise may refer to: A person, or, "in the style of (something)", from Lyon, France (also: Lyonnais). An adjective, meaning "cooked with onions" or "with caramelized onions", as in "potatoes lyonnaise", "sauce lyonnaise", or "cardons à la lyonnaise". A colloquial name for an official form of the game of pétanque, in France, also called sport-boules, jeu national, or la boule lyonnaise. A silverplate cutlery pattern, also called "Eastlake", which debuted in 1879 manufactured by at least four different companies: Holmes and Edwards, Toronto Silverplate, Aurora Plate and James W. Tufts. In some examples, the bird in the pattern design is exchanged for a squirrel. Lyon...

My husband was describing what he wanted for lunch and it sounded good.  Basically, it was potatoes, eggs and cheese.  I started on my merry way, frying the potatoes and realized it was going to take too long so I poured out the potatoes and oil into a baking dish and put it, into the microwave and that changed everything.  I ended up baking this in the oven with Mexican spices and a Mexican cheese blend and voila, I had lunch as asked but different. Baked Mexican Omelet Ingredients: 2 - 3 medium potatoes ( peeled and sliced in two directions so you have what looks like French Fries. ) 2 teaspoons of olive oil 1 teaspoon parsley 1/2 teaspoon Mexican chili (spice) 1/2 cup Mexican cheese blend 5 Egg Beaters Method: Heat oil in large skillet and put potato pieces in skillet.  Cook until lightly browned and cooked through OR take them out  partially cooked , place in a greased baking pan,  and microwave for 2 -3 minutes until cooked through. ...

We have vegetables coming out of our ears, Passover time, and I don't object, in the least. I had a lot of odd and end vegetables and put them together to make these latkes. This is from last year and was posted on Chaya's Comfy Cook. I plan to bring over the recipes there appropriate for the holiday, coming up, so soon. Vegetable Pancakes Ingredients: 1 zucchini, cut into chunks 4 scallions. cut into pieces 1 sweet potato, peeled and  cut into chunks 1 turnip, peeled and cut into chunks 4 baby carrots 2 slices of bell peppers, cut into 1 inch pieces fresh parsley 2 eggs 1/4 cup potato starch, more or less 1/4 teaspoon ground black pepper Olive oil spray for greasing the pan olive oil to cook in Method: Shred vegetables in food processor. Mix together the vegetables, onion, egg, and 1/4 cup of the potato starch. Sprinkle with salt and pepper. (I added this in the food processor.) Add a little more potato starch if the mixture isn’t holding together. Put a litt...

We are having an unusual Friday night meal (Sabbath meal).  Decisions, as what to make, were based on what I have, on hand.  These meals that come about because your fridge is full, are simply wonderful.   I have a huge squash, chicken cutlets, eggplant, rice and apples to use up.  This Mr. Food easy recipe is perfect for the cutlets.  I happen to have an opened bottle of Italian dressing (low-fat) sitting on the shelf, not being used.  Today, it will be a compliment to the breaded cutlets. It is more fun to meet the challenge of cleaning out cabinets and refrigerator than going to the store for the ingredients.  Fortunately for me, I usually have extras of many items so I can play the game with lots of ingredients. I tend to keep a filled kitchen.  I am not good about running to the store, in the middle of cooking.  I want to be able to reach into cabinets and find what I want.  As a result, I can end up with some unusual ingre...

Mark Bittman has been a favorite for quite a while.  I find his breezy style and openness to substitutions refreshing.  I make chicken once a week and this seemed like a good recipe for an interesting poultry dish. Parsley Roasted Chicken Cutlets - adapted from Mark Bittman  Ingredients: 1 teaspoon minced fresh parsley leaves, plus a little more for garnish 1 tablespoon olive oil 1/4 cup gluten-free flour. I used soy. salt and pepper to taste 2 boneless chicken cutlets, rinsed and patted dry 1/2 cup vegetable broth  Method: Preheat the oven to 450 F.  Mix together the parsley, salt, pepper and flour.  Heat a cast iron skillet with olive oil When it is hot, dredge the chicken in the  s easoned flour mixture. Add chicken to the pan, and brown for a minute or so on each side.    Add the vegetable broth and place the pan in the oven.   Roast the c...

During a visit to Mary's of One Perfect Bite , I came across this recipe although her's used whole wheat pasta while mine is gluten-free.  This does not change the recipe.  Each of followed the directions on our packages of pasta.  The rest of the meal should be the same except.......... Pesto originally was made in Genoa. Italy.  The traditional pesto is made up of basil, garlic, pine nuts, olive oil and Parmesan.  That was the first kind, I made.  To my surprise, I found pesto with a multitude of vegetables and nuts.  The word, pesto, comes from a pestle because it was made, using a pestle and mortar. A pesto is versatile and can be used in a multitude of ways.  I like it on a baked potato with some vegetables on top.  Then comes the pesto to pull it all together. Try it on pizza.  Nowadays, we see the many faces of pizza and no longer do we have a limited choice in toppings or sauces.  We see white pizza, red pizza and green p...

Taste and Create is actually overdue.  The funny part is that I made the recipe weeks ago but then forgot all about it.  My partner is Min from The Bad Girl's Kitchen .  You should check that site out and better still, you might like to join in Taste and Create.  Each month, we are given a partner and we cook from that blog. This time, I picked a chicken recipe and adapted it to my family's taste.  The recipe was for a Spicy Chicken but I cut down the spices for hubby.  I made several chicken recipes, at the time and I am not sure if this is the right photo.  I hate to admit that but I have a few that fit the part and for some reason, I did not label them.  Yep, I am falling down on the job. Spicy Chicken with Peppers and Parsley (adapted ) 1 1/2 pounds boneless, skinless chicken breast 1 Tbsp light Olive oil 1 small to medium onion, thinly sliced 2 red bell peppers, seeded and thinly sliced 2 Tbsp soy sauce 20 leaves fresh sweet parsley (Min ...