Showing posts from May, 2011

Spinach Stuffed Tomatoes

I made these for the first time, about a year ago, and these became popular with the family.  The spark of the tomato and the shagginess of the spinach worked together, in taste and appearance.  It is also a light and healthy dish. If you would also like to get your calcium with the tomatoes and spinach, add some Ricotta to the spinach or top the whole thing with shredded cheese, mozzarella, Parmesan or your favorite,  I recently found a Munster with olives that is wonderful to flavor a dish.  I bet that would be good. For the following event, go here and here . Spinach Stuffed Tomatoes   In all fairness, I came across this recipe, in several places, each one unique but similar.  I am not sure who to credit it but the Food Geeks’ recipe is on  the paper, I had when I was making it.  I will share the changes, as I go along.  Visit them.  They have some really interesting recipes.  I plan to return there. Baked Spinach Stuffed Tomatoes       adapted 2 servings  Ingredients: 2 tomato

Lemony Rice

Sometimes, I amaze myself.  I have been cooking for the next Jewish holiday, which starts the eve of The Tuesday after next.  Although, I like fresh food on the holidays, it was necessary to change our normal pre-holiday schedule, since I am going for minor surgery.  I have no idea if I will be up to doing everything necessary.  This comes down to freezing the meals, now. I just did not have it in me to cook all day.  I had other things to do and I busied myself with errands and phone calls and the wash.   We did not have big plans for today and at the last minute changed from the barbecue, we planned to a simple meal of potatoes and eggs.  I was craving potatoes, not hot dogs and hamburgers. I decided, I had better do some cooking so out came the lentils, the rice, the quinoa and some chicken breasts.  I ended up making lentil latkes and lentil pancakes, quinoa, and two rice dishes.  The chicken was turned into a Polynesian dish and will go well with one of the rice dishes or the

Lentil Patties

I go on cooking sprees. This afternoon, I pulled out the quinoa and the orange lentils.  I have this wonderful book which seems to be sitting around forever.  I pick it up, occasionally, get excited about the recipes and put it down without making anything.  There is no rationale behind this.  I really have wanted to use this book.  I bet, I have had it for twenty years.  It is called 365 Ways to Cook Vegetarian.  If you should own it, take a look and you will find a gold mine.  It is part of a series - 365 Ways To.... I think, I didn't follow through with the recipes because I only became a real veggie lover, recently.  The first time, I have had a lentil, knowingly (not in a restaurant or someone's home) was within the past two years.  The book has some interesting lentil recipes. The recipe, I used, is found on page 66 and is called Lentil Patties with Coconut Relish.  If you have read my blog for any length of time, you probably know, I change recipes around and sometimes,

Cheesecake Factory Cheesecake

The Jewish holiday of Shevuot is  coming and one of the delicious foods, we eat is cheesecake.  From home to home, we find different kinds of cheesecakes, some plain, others elaborate.  I plan to make a fancier one but then, I revert back to a nice plain cheesecake, rich in flavor and creaminess.  This year, I made the Cheesecake Factory cake.  It has a nut crust made with three different nuts which is yummy.  It needs more crust so that it is thicker but it is good.  I didn't want to cut the cake so I don't  know what the filling tastes like.  I was going to slice strawberries and put them on top but I decided to make a nut topping.  I took some cinnamon, sugar and nuts and sprinkled the combination on top. Tia from Buttercream Barbie posts a monthly list of Copy Cat recipes.  This is for her. Cheesecake Factory Cheesecake  ( adapted ) Ingredients:  Servings:  8 Crust: ·        1/4 cup of each, finely chopped pecans , walnuts and almonds 3/4 cup finely choppe

Praline Apple Bread

I got Southern Living for a year and this recipe made my subscription worthwhile.  It has everything good, in it.  It is the perfect quick bread for my husband. A  moist sour cream bread with pecans and apples. This does not imply that I have not gotten lots of good recipes from Southern Living.  I found wonderful dishes to make.  The recipes appear to be relatively easy and ingredients quickly located.  Recently, I am finding Eating Well and Cooking Light to have more of the recipes, I am looking for. I am slowly working my way through my magazines.  One year, I went on a spree, ordering subscriptions to every foodie magazine, I could find.  It is taking me way more than  a year to make a dent in these.  I enjoy reading them and inevitably find recipes in each and every one.  I am torn between magazines and books, both which line the shelves. Praline Apple Bread – adapted from Southern Living – September 2009 Ingredients:   1 and 1/2 cups pecans, divided into 1/2 cup and one cup, cho

Sweet-Spicy Glazed Salmon

  I have been making salmon, once a week, for almost two years without repeating a recipe.  I am not saying, there are not similar recipes but I have searched, each week to find new ones.  The biggest problem, we are having, it that we like so many of these recipes and don't get repeats.  Maybe, it is time to make a different chicken recipe, each week. This week, we had this sweet and spicy glazed salmon and it was one of the best (how often do I say this?).  I found the recipe on My Recipes and I made almost no changes.  Sweet-Spicy Glazed Salmon Ingredients 2 tablespoons dark brown sugar 3/4 tablespoon low-sodium soy sauce 2 teaspoons Chinese-style hot mustard 1 teaspoon garlic rice vinegar 2  salmon fillets Cooking spray 1/4 teaspoon salt 1/4 teaspoon  black pepper Preparation Preheat oven to 425°. Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pe