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.
Apple Cranberry Crisp
Since, we have discovered gluten-free oats, I flex my muscles and look for recipes to make. I used to make this with nuts rather than the oats. This time, I did it like the recipe said, with oats. I forgot to take a photo and when I remembered there was a messy scrap left. I included it despite its condition.
Apple Cranberry Crisp adapted from Eating Well
For the Filling:
5 apples, peeled,
2/3 cup dried cranberries
1/2 cup apple
2 tablespoons fresh lemon juice
2 tablespoons brown rice gluten-free flour mixture
1 teaspoon cinnamon
For the Topping:
1-1/2 cups gluten-free oats
1/2 cup gluten-free brown rice flour mixture
1/2 cup brown sugar
1/2 cup melted margarine
2 teaspoons cinnamon
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish.
In a second medium mixing bowl, combine all the topping ingredients. Cover the filling with the oat mixture.
Bake for 40 minutes or until the topping is lightly browned and the apples are tender.
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. 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
Veggie Delight I had no name for this dish, I put together, this evening. I am finding it difficult to follow recipes from cookbooks or online. Almost always, I take the recipe, in another direction. That is what happened, today. I pulled out a few cookbooks, found a recipe for roasted cubes of vegetables in a tomato sauce and covered with cheese. It had veggies, I had in the house and the idea of roasting vegetables with a cheese topping intrigued me. I ended up slicing the veggies thinly on the mandolin and separately putting piles of them, in a baking dish. I then dropped some spicy cheese on top, well spaced out. It was delicious. Ingredients: 1 zucchini 1 yellow squash 2 carrots 1 mini red pepper 1 mini yellow pepper 1 mini orange pepper 1/4 green pepper spray olive oil 3 slices from a twisted spicy mozzarella roll 1/4 teaspoon black pepper 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil (my basil is returning) Method: Preheat oven