Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Peanut Butter and Jelly Bars - Ina's Garden
Ina's Garden opened, officially two weeks ago, with a nice crowd linking up. This is the first time, we have given out the recipe ahead of time, so others can join us, making the same recipe. As a group, we are overflowing with ideas. We want to hear what you think, as well as welcoming your suggestions and questions.
This is our second time linking to Ina's Garden and it is an exciting time for all the hosts,
We are presently posting twice a month. On the first Thursday of the month, we cook a recipe, together with all of you who would like to join, in the fun. On the third Thursday, we all cook from a themed topic. For example, our first one is Pasta with Pizazz which means we are looking into all of Ina's wonderful pasta recipes. I have made her mac and cheese with tomatoes which was very good. I am looking forward to locating more of Ina's pasta recipes.
You can find her recipes in her many cookbooks and online. We would love for you, to join us.
Peanut Butter and Jelly Bars (recipe is on Chunklet's blog)
Like the orange loaf, from two weeks ago, I baked this before Passover and it is but a dim memory, at this point. All, I do remember, is that this was a good cookie and brought memories of the PB & J sandwiches, I had as a child. Mom always had Welch's grape jelly, in the house and I brought to school, either this or cream cheese and jelly. I loved those sandwiches and they sound pretty good, to me, right now. I can recreate the taste of these combinations.
Hopefully, by the time, we post our pasta recipes, I will be able to sound intelligent about what went into making my pasta. I am looking forward to that. I find this to be totally enjoyable.
I hope you will join us and enjoy yourself, as we do.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I