BIZZY BAKES

Memories of childhood have lots to do with mashed potatoes. If I did not feel well, I got mashed potatoes and I felt better or so I told myself. I don't have strong memories of food and my childhood but oh how I remember potatoes. I still like almost any kind of potato but it is the mashed that bring back the memories. I guess, I sat on the sofa and ate them, when unwell. I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes. So, here I am remembering and making mashed potatoes. These are light and tender. Memories are funny.  Some are vivid, some are dim and others are gone which means they are not memories.  My hubby and I have different times that we remember clearly.  I assume this is related to the importance of the incidents to each of us. Mashed Potato L ove Ingredients 2 1/2 pounds potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon chopped onion 8 ounces re...

One never needs an excuse to make mashed potatoes, the ultimate comfort food, in my opinion.  Adding spinach just makes it even more tempting.  Mashed potatoes goes with anything. I remember as a child, when I didn't feel well, my mother made mashed potatoes and carrots.  For years, I say that I should make it and I don't.  I think, although I loved it, it brings back memories of being under the weather. Mashed Potatoes and Spinach Ingredients: 4 potatoes, peeled 1⁄2 cup sour cream 3 tablespoons  butter 1/2 teaspoon salt 1⁄2 teaspoon black pepper 3 cups Baby Spinach  Method: Cut potatoes into quarters. Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 - 20 minutes. In a small saucepan place sour cream, butter and pepper and bring to a simmer. Drain potatoes. Mash potatoes. Stir spinach into warm cream sauce, Mash potatoe...

This is not diet food but it is so good that it should be used for a spluge if you are counting calories.  I grew up loving mashed potatoes but I never made them as rich as this recipe did and I am guessing that there are many more with more fats added.  I did cut back on the butter and used a half of a stick instead of a full one.  For me, that seemed like way too much but for this one time, it was well worth  it.  Even hubby who usually does not appreciate much fat in a dish loved this one. Cheesy, Creamy, Yummy Mashed Potatoes (adapted from Nancy Fuller of Food Network) Ingredients: 3 poundst potatoes, peeled and cut into chunks 4 tablespoons  butter 1/2 cup milk Salt and freshly ground pepper 1 cup shredded cheddar or a little more Method: Place the potatoes in a large pot and cover with water.  Bring to a boil over high heat, then reduce to simmer.  Cook until the potatoes are fork tender, 2...

Shepherd's Pie is an annual feature on our Pesach menu.  It calls for very few ingredients and is quite filling.  This is a family favorite. Traditional Shepherd’s Pie Ingredients: 3 tablespoons oil 3 pounds ground beef 2 medium onions, chopped 4 tablespoons parsley, chopped 1/2 cup bell pepper (any color diced) 1 can tomato paste (I had some sauce from stuffed cabbage which I used in place of tomato paste) 6 potatoes, cooked and mashed 1/4 - 1/2 cup vegetable broth Method: Heat oil in a large skillet.  Add ground meat, onion, tomato paste, parsley, and a dash of salt and pepper in a pot.  Cook until meat has browned. Stir and break up meat so that the pieces are small. While these are cooking, boil whole potatoes in water until soft. Then peel and mash. Add bell pepper and broth to potatoes.  (You can add shredded carrots or shredded zucchini as well) In  2 - 3 quart casserole, laye...

When I make salads, I tend to stay away from macaroni salad, cole slaw and potato salad.  Maybe, that is because, they are the only salads, other than tossed salads, I had - growing up.  I can't say that I don't like them.  I usually do.   With all the new style salads with fruits and vegetables that were not popular when I was a child, I am inspired to be more creative.  I do like cabbage so cole slaw does show its head at times but rarely potato salad and almost never, macaroni salad. This is a hearty salad and despite my hesitation, it is really good. Mom's Potato Salad Ingredients: 4 medium potatoes, peeled 2/3 cup mayonnaise  (I tend to cut down on mayo and use less than this.) 1/2 cup frozen pea  2/3 cup shredded carrots 6 hard boiled eggs 3 half and half pickles 1/4 cup Dijon mustard salt and pepper to taste Method: Peel potatoes and cut in halves Place in a large pot filled with boiling water. Cook for about ...

Usually when I am looking for a recipe, I check out Epicurious, Allrecipes, Food Network, Eating Well of any of those generalized and wonderful sites.  In reality, it is a lot more fun to check blogs that are new to me.  Not only do I get a new recipe, I get a new blog to view and possibly a new online friend. This time, I came across, Gimme some Oven  , written by an upbeat blogger Ali who wants to make cooking easy, healthy and delicious.  She not only enjoys cooking, she enjoys people and puts the two together.  She sounds delightful and I think you might like to meet her. Potato Soup Ingredients: 3 tablespoons butter 1 cup diced  yellow onion 1/4 cup gluten-free flour 2 cups vegetable stock 2 cups milk, warmed 1 1/2 pounds potatoes, peeled  and diced 1 cup shredded sharp cheddar cheese 1/2 cup sour cream salt and pepper to taste 2 handfuls of baby spinach, sliced 1 shredded carrot Method: Place butter in a large soup pot .   Ad...

This is another of the dishes, I made for my impromtu brunch.  It was easy to make.  It was tasty and disappeared from the serving platter quickly. Cheesy Potatoes Ingredients: 20 small potatoes 1 tablespoon olive oil 1  onion, finely chopped salt and pepper to taste 1 1/2 cups shredded cheddar cheese  Method: Preheat oven to 425 degrees. Spray a round shallow baking dish or ten inch pie pan. Cut the potatoes into thin slices and place in the baking dish. In a small saucepan, heat olive oil. Add onion, salt, pepper and cook until onion is translucent. Pour onions over potatoes. Cover, and bake for 45 minutes, or until potatoes are tender. Remove from oven and sprinkle with cheese. Return to oven and bake for another 5 minutes. Eat and enjoy. Linked to:   See Ya at the Gumbo                     Treasure Box Tuesda y        ...

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...

This has become my favorite potato dish.  Since, I love potatoes in almost all manner of presentation, the statement says a lot.  I have made them more than once, at this point, and I season them differently each time.  Last time, onion powder and rosemary proved itself in this dish. Although this is coated in oil, the potato, itself did not feel or taste greasy.  The crispness of skin is what made it heavenly. I am thinking of using this method for stuffed potatoes, cooking them first and then stuffing them and baking for a little while longer until the cheese melts and veggies are heated through. Crispy Roasted Potatoes - adapted from About Com Ingredients: 15 baby red potatoes 1/4 cup olive oil 1/4 teaspoon salt 1/2 teaspoon black pepper chopped fresh parsley  Method: In a large pot, cover baby potatoes with water and bring to a boil.  Simmer just until slightly firm.  Drain and cool immediately, and set ...

I only discovered parsnips about four years ago.  I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup.  Finally, one day, I roasted them with some other vegetables and found they are delicious. It was no big deal to put this together and enjoy it thoroughly. Parsnips and Potatoes Ingredients: 2 tablespoons unsalted butter 2 tablespoons olive oil 2 large parsnips, peeled and sliced thin 3 large shallots, thinly sliced 2 cups low-sodium vegetable broth 1 teaspoon chopped thyme 1/2 teaspoon freshly ground pepper In a large, deep skillet, melt 2 tablespoons of the butter in the oil.  Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.  Add potatoes and cook for another 6 minute. Add the shallots and cook, stirring, until softened, about 2 minutes.  Add the broth and thyme and bring to a boil. Season with salt and pepper, cover ...

This is a way to make more of your mashed potatoes.  I love mashed potatoes, pure and simple but then, I also love them mixed with all kinds of vegetables, in kugels, bakes, potato balls and of course, these patties.  They are easy to make. Mashed Potato Patties Ingredients: 4 large potatoes, peeled and quartered 1 cup carrots, chunked 2 tablespoons olive oil 1 onion, diced 1 cup (8 ounces)  sour cream 1/4 cup milk 1 teaspoon onion powder 1/3 cup green pepper, chopped 1/3 cup red pepper, chopped 1 teaspoon salt Method: Preheat oven to 350 degrees.  Cover a cookie sheet with parchment paper.  Put aside. Fill a large pot 2/3 of the way up with cold water.   Add to water potatoes and carrots. Bring to boil and cook for up to 20 minutes or until soft and cooked through. While vegetables are cooking, heat oil in a skillet. Add onions and cook for 10 minutes, stirring occasionally. Add bell ...

This is pure indulgence.  Mashed potatoes with the works.  This is not for a diet and I don't suggest having something this "naughty" often.  For the holidays, indulgence is a little bit of the whole.  It is my time to bake and cook what I don't usually make.  All I can say is that these potatoes are yummy. Onion and Leek Mashed Potatoes  (no dairy) Ingredients: 5 pound(s)  potatoes, peeled and cut into 1-inch chunks 3 large leeks, chopped 1/2 stick margarine (1/4 cup) 1 3/4 cup(s) Rice Milk, warmed 1 container(s) (8 ounces) Tofutti sour cream Method: In 6-quart saucepan, place potatoes, 1 1/2 teaspoons salt, and enough water to cover potatoes. Set aside. In nonstick 12-inch skillet, melt margarine over medium heat.  Add leeks and onions and cook 20 minutes or until golden, stirring occasionally.  Meanwhile, heat saucepot of potatoes to boiling over high heat.  Reduce heat to low; cover and ...

Crispy Sage Potatoes with Fried Eggs - adapted from Donna Hay This recipe got my attention right away.  I love potatoes and I love eggs and together, they are doubly good.  I am being repetitive but this is yet another easy recipe from Donna Hay.  She has a way of putting food together that tastes good.  It is not fancy but it works. Check out the other Donna cooks and see what they have made. Gaye               Sarah             Margaret Linked to  Totally Talented Tuesday            Waste Not Want Not Wednesday               Fresh Foods Wednesdays       What's Cooking Wednesday       Wonderfully Creative Wednesdays  

I have made a stuffed zucchini before with cheese as part of the filling and we loved it.  I decided to give it another try, this time filling it with potatoes and onions.  I think that this might be even better and I look forward to making it again. I realized that zucchini makes a good base for just about anything.  Fill it with rice or quinoa, different vegetables, sauces, cheese or chopped meat.  Make a pizza zucchini with tomato sauce and mozzarella and some Parmesan.  Have fun and enjoy. Potato Stuffed Zucchini Ingredients: 2 medium zucchini 1 cup chopped peeled boiled potato 2 teaspoons olive oil 1 large onion, chopped Method: Preheat oven to 400 degrees. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Heat oil in a small skillet and add onions.  Cook for about 5 minutes.  I turned my burner on a higher flame than usual a...

Today was a fast day and it went well for us. After I fast, I don't feel hungry until I start eating and my husband is just the opposite.  He is like a lion tracking  his prey right to the kitchen table.  We have both learned not to eat too much right away and that works beautifully. Potatoes are a comfort food in almost any form and following a fast that is what we want.  We also enjoy eggs which makes this a double treat.  I do yearn for orange juice after fasting and for me, that is the first thing I take. I decided to print up material for my class for the upcoming year.  In the middle, I ran out of toner.  It is little things like this that frustrate me.  It is a good lesson for me.  Today is a remembrance of very sad moments in Jewish history and I wonder how I could have been even the least frustrated with such a minor incident. I don't think I am alone in dealing with big issues better than little ones.  I have analyzed...