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...

Last week I missed posting my weekly Donna Hay recipe but I did make it.  The schedule came out that this was due before the holiday of Shavuos and my priority was cooking for the holiday.  Actually, I ended up using this dressing for one of the holiday meals. Although, this is behind schedule, I want you to see it because it is delicious.  I didn't have time to make the potatoes as suggested.  I had made some baked potato knishes and I used this dressing on them.  Yummy. In my opinion, this would be great on meat, fish, vegetables or as a salad dressing. Kayte is the brilliant lady who chose Hot Potato Mustard Dressing from Off the Shelf on page 143. Check out what Kayte and the other members made at Wednesday with Donna Hay. Linked to:    Treasure Box Tuesda y    H earth and Soul Hop       Tuesday’s Table           Weekend Potluck           What' d You Do ...

Standing in the aisle of the local store, I spotted an English cucumber, actually a number of them.  I did not like the seedy cukes before, I discovered the English cucumber.  Now, I adore this much nicer variety.  The other day, I did not have a green in the house except for one cucumber.  I cut it up with some cherry tomatoes and feta cheese and a little vinegar and it was wonderful. This salad is also easy and good.  Simple Salad    adapted from Eating Well Ingredients: 1 English cucumber, sliced 1/4 cup seasoned rice vinegar 1 teaspoon sugar 1/4 teaspoon salt 2 tablespoons toasted sesame seeds Method: Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.  To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a smal...