BIZZY BAKES

I mention, in another post, I am cooking lots of side dishes.  We really don't ever run out of sides.  There are those from veggies, rice, quinoa, pasta, greens and bread.  The combinations are endless.   The book, I found the recipe in has been on my shelf since 1994.  There are a whole series of 365 Ways books highlighting different areas of cooking.  This one is right for me since it is vegetarian.  Although, I am not a vegetarian, a good share of my cooking is purely veggies.  The more we eat, the more we like our vegetables. Why don't children like vegetables?  It makes no sense to me.  Guessing, the parents are to blame.  A lot of the child's choices have to do with what is put in front of her or him as a baby.  (Is that why I like chocolate?) On the other hand, there are some inborn preferences.  It happens my youngest child does not like bananas and has not offered it to her baby.  My husband lov...

After making two giant pots of chicken soup, I had lots of soup vegetables, left over. Rather than throw them out, I put them in the refrigerator, hoping I would think of something to do with them. My husband is the hero and suggested patties and offered to get the muffin tins, for me. Silly me asked him which he wanted, vegetable pancakes or muffins and he started to say the pancakes until I frowned and said, “They’re fried.” Muffins of a sort is what we got and they were definitely baked. I am going to do my best to re-create this recipe . It was one of those that I put ingredients in, as I thought of them. Soup Veggi Muffins Ingredients: About 3 cups of assorted soup vegetables – carrots, onions, sweet potato, turnip, celery and parsnip. 1 cup potato starch 1 cup ground walnuts (no seasoning since the soup had plenty) 2 eggs (add more potato starch if you think the mixture is too wet.) 1-2 teaspoons dried parsley to sprinkle on top or if you have fresh parsley, please us...

My plans for this week are to get in as many vegetables as possible.  With the fresh produce surrounding us, I want to use it.  We are waiting for our own tomatoes to ripen.  There is nothing like a tomato just picked from the vine.  It has such amazing flavor unlike what sells in the store during the year. Sunday - Leftovers Monday - Pasta with Grilled Tomatoes and Zucchini Pesto  Tuesday - Inside Out Lasagna Wednesday - Salmon and Eggplant Curry Thursday - Garden Pizza Friday - Pastrami Meatballs Saturday - Hash Brown Omelet Please check out Menu Plan Monday f or wonderful ideas to put on your table.

To continue on in my"use it up" approach to cooking that package of lox (smoked salmon) was just sitting in the refrigerator not being pursued. It is not that we don't like it; we most certainly do. It is that, thankfully, the refrigerator and cupboard are full and there is always something delicious to make. I decided, it was the turn of the smoked salmon to be created with. Actually, Cooking Light did the creating. I was more like a sub-contractor, doing the detail work to make it better. I added the red bell pepper and spinach to the mix and used sour cream instead of whipping cream. I also did not use butter and only used olive oil. We have lots of chives in the garden so that became part of this soup. Whatever I did and whatever the recipe said, the results were astounding. My husband who has been for stopping soup until next Fall, could not stop raving. Smoked Salmon Chowder (adapted from Cooking Light) Ingredients: 1 tablespoon oil 2 medium potatoes,...

My  apologies.  There were two more blogger's recipes to be featured and they seem to have disappeared. I will try to straighten it out. There are a few staples of Passover and they are called potatoes, potatoes, and potatoes.  Then you look again and you see egg, eggs, eggs and onions.  Everything else, in my opinion, is secondary.  As a result, I have already made several potato recipes and I love them.  Yep, I am a potato fan. This recipe probably is like a knish filling made in a muffin tin.  It makes nice individual size servings which would be loved by any child or adult. Knish in a Cup Ingredients:  1 tablespoon olive oil 3 cups mashed potatoes (4 large potatoes) 2 eggs 3/4 cup potato starch salt and pepper to taste 3/4 cup onions, chopped 3/4 cup red pepper, chopped small 3/4 cup carrots, chopped small. Method: Preheat oven to375 degrees. Mix mashed potatoes with eggs, potato starch, salt & pepper. In ...