BIZZY BAKES

Last week, we posted for Ina Fridays and two of the members made this Roasted Eggplant Spread that was super appealing and I knew I was going to make it until I was midstream in the cooking and saw that I could skip the last step and have beautiful roasted vegetables.  Since I was cooking for the Sabbath dinner, this would work better and everyone loves roasted vegetables. Roasted Eggplant and Bell Peppe r adapted from Ina Garten Ingredients: 1 medium eggplant, peeled and cut into cubes 2 red bell peppers, cut into 1 inch pieces 1 red onion, cut into chunks 1 garlic clove, minced 2 tablespoons  olive oil 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste or sauce Method: Preheat the oven to 400 degrees F. Toss the vegetables in a large bowl with the garlic, olive oil and pepper.  Spread them on a baking sheet on parchment paper or aluminum foil.  Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once du...

I believe this is the fourth month of Ina Garten Fridays, started by the lovely and vivacious Alyce from  More Time at the Table .  We link, once a month, on the first Friday of the month.  This month, we are making appetizers, September is side dishes, October is main and November is dessert.  If you would like to join us, please contact Alyce at   More Time at the Table . Welcome to out newest member, Peggy from Pantry Revisited .  Go on over and say, "Hello!" I decided to make salmon and cut the steaks into smaller pieces, put them on delicious sesame spinach  and served with a flourish.  Delicious. Instead of grilling the salmon, I baked it and served it with some of the marinade. Asian Salmon - adapted from 2001, Barefoot Contessa Parties!, Ingredients: 2 salmon steaks For the marinade: 1 tablespoons Dijon mustard 2 tablespoons soy sauce 2 tablespoons  olive oil 1/4 teaspoon minced garlic Method: Preheat oven to 375 de...

Our Donna Hay group usually leaves the fifth week of a month free or we do our own thing.  This month, Kayte invited any of us, who would like to cook this spinach dish with her.  The dish is easy to make and it mainly spinach so how could I pass it up? I used baby spinach instead of "the momma spinach" so my spinach was much shorter than shown in Donna's book.  It looked beautiful with long strips of spinach The recipe comes from Modern Classics 1 by Donna Hay.  There are very few ingredients and yet it tastes great.  This makes a lovely side dish.   I also placed it under a piece of salmon and served it as an appetizer. I am not sure how many of the members made this recipe but be assured, they will have something interesting on their blogs so if you have a minute, drop in on  Gaye , M argaret ,   Sarah  and Kayte  .    I thought you might be interested in what we plan to make in August.  If you like w...

We are not hot dog eaters but, in the summer, there is always a package in the freezer for last minute barbecues, just like there is chopped meat and chicken cutlets.  With some potatoes and salad, we can throw a  party together in minutes. Today, I found three packages with a total of 4 hot dogs in the freezer.  Time for a new package and to get rid of these.  So for dinner, we had hot dogs (in place of sausages) and bell peppers.  I stuffed a gluten free hot dog roll with lots of caramelized onions, three different colored peppers, seasoning and of course, the hot dog.  My hubby was about to get the mustard but I strongly suggested not to.  The vegetables blended with the seasoning and added enough flavor that we would not want the mustard to dilute it.  We ate it with a green salad with tomatoes from the garden and we were perfectly content.  Don't forget the glass or orange juice. Peppers and Dogs ( the hot dogs were chicken dogs ) ...

This week is being dedicated to school.  There is lots of prep work to do and it would be nice to get some of the more technical paper work, out of the way, and leave the more interesting planning for right before school starts. I am hoping the week's recipes are more exciting then the paper work. They certainly sound interesting to me. Sunday - wedding Monday - Sausage and Peppers Tuesday - Baked Spaghetti Wednesday - Vegetable Lasagna Thursday - Salmon Corn Cakes Friday - Chicken and Cabbage Saturday - Chulent Check out Menu Plan Monday for lots of great ideas.

I should call this, "My Love Affair with Brussels Sprouts," but that would be unfair to bok choy and spinach.  Spinach is the best in my opinion.  I have made three recipes with a bit of sweet added to the vegetable it makes a major difference. Brussels Sprouts in Onion Honey Sauc e Ingredients: 12- 15 brussels sprouts 1 tablespoon olive oil 1 large white onion, quartered and sliced thin 1/4 cup vegetable broth 2 garlic cloves, finely minced 1 1/2 tablespoons honey 1  tablespoon Dijon mustard  1  1/2 tablespoons cider vinegar, start with 3 then add more if desired salt and pepper Method: Boil brussels sprouts for 7 - 10 minutes or until tender. In large skillet, heat olive oil and saute onions for 7-9 minutes.  Add garlic and saute for another 2 minutes. Stir intermittently.    Add the broth, raise the heat to high and cook for approximately 4 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar,and pe...

I  did not expect to enjoy cooking from the Ukraine as much as I am.  I also made this soup with trepidation.  I first had to take into consideration the hot weather which is not soup weather.  Hubby and I had decided, other than cold soups, hot soups would wait until the Fall to be served in our house.  I have even taken a break from making the weekly Sabbath chicken soup. Secondly, meatball soups have never attracted me.  Meatballs in water ...... ugh.  How I did change my mind and hubby's response was, "Don't lose this recipe.  It is the best......" This soup sang in your mouth.  I am not even sure what flavors were coming through.  They just blended into a wondrous concoction.  This would be a five star recipe. Yanka's Ukrainian Meatball-Spinach Soup 2 large eggs 2/3 cup long-grain white rice 1 pound ground lean beef   1/2 cup finely chopped onion 1/2 teaspoon grated lemon peel 2 tablespoons lemon juice...