BIZZY BAKES

Sweet Potato and Rice With Caramelized Onions, Sausage and Eggs A while back, I made a Mediterraean potato and rice dish.  When I came across another recipe for a sweet potato hash with onions, sausage and eggs, I decided to use the leftovers from this dish and add the topping.  Obviously, I had to transform the recipe completely.  If you are interested in the bottom part of the casserole, it can be found here. The top section is delicious and I could see it being made as a stand alone.  Combining the two is the best of all worlds. Ingredients for Sausage layer: 2 large onions, sliced thin 1 tablespoon margarine 4 Italian sweet turkey sausages, sliced 4 eggs Method: Preheat oven to 450 degrees F. Melt margarine in large skillet.  Add onions and cook on a medium heat for about 30 minutes.  Mix them, every few minutes and take care that they don't burn.  ( I tend to forget about them and you know what happens.) In another skillet, brown sausage slices for about te

I have discovered the parsnip and I am using it in a dozen different ways.  Parsnips go into my chicken soup but that has been the extent of my use of them. When I saw this recipe in the Rachel Ray magazine, I decided, with trepidation, to make this.  Actually, the recipe was for a puree but I made it more like mashed potatoes. Sweet Parsnips and Carrots Ingredients: 1 pound carrots, peeled and thinly sliced 1 pound parsnips, peeled and thinly sliced 1 turnip, sliced 1/4 red pepper, chopped 3 slices (1/4 inch thick) peeled fresh ginger 2 tablespoons light brown sugar 1 tablespoon olive oil chives Method: In a large saucepan, combine the carrots, parsnips, turnip, ginger & brown sugar. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes Drain the vegetables. Add the olive oil and mash everything together. Place in a serving dish and top with the chives . This ma

Cheese changes any dish which is why I love it so much.  Cheese makes food creamy, tasty, stringy & delicious.  I tend to add cheese to recipes to turn them into "love recipes" rather than "like recipes." This Veggie Cheese Soup from the Taste of Home Comfort Food Diet is a perfect example.  You really won't recognize my soup from the original other than we both use vegetables but I know mine is good and I am sure theirs is equally as good.  For their recipe, check here.   For mine, keep reading. Ingredients: 1 medium onion, chopped 1 celery rib, chopped 1 large potato, cut into 1/2-inch cubes 2-3/4 cups water 1 tablespoon cornstarch 1/4 cup cold water 2 cups organic vegetable broth 1 cup broccoli pieces 1 cup spinach 1 cup corn kernels 4 ounces Cheddar, cubed (Use any favorite cheese that melts.) 4 ounces Gouda, shredded or sliced thin Method: In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion i

I am attempting to use up my nut supply.  I buy nuts in large Costco bags and freeze some of them, while I make hubby happy with nutty baked goods.  This week, I made him two nutty desserts, both muffin recipes but one as a coffee cake.  I doubled the nuts in both recipes so if you make this and don't adore nuts, cut them in half and you are back to the original recipe. I was excited about this recipe because it has mangoes and I leave some of the mango attached to the pit, for me.  Mango is such a treat.  This also has banana, my husband's favorite fruit but one he does not like in baked goods.  I used a banana that was not overly ripe, hoping it would not be so filled with flavor.  I think it worked since he did not pick up the banana flavor and it served its purpose in the batter. Mango Nut Muffins   (allrecipes.com) Ingredients : 2 cups gluten-free flour mixture 1 cup sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 eggs, lightly beat

Our beloved Dorie has this recipe on the page where she talks about the fabulous TWD, Tuesdays with Dorie.  It is the last recipe, the group baked together when they completed the book, Baking From My Home to Yours. To me, this book is a must in every home.  The beginning baker and the advanced baker can tackle recipes from it.  It is a book to grow with, to entertain with, to love with.  Dorie has been our capable leader and we truly admire and love her. I do miss TWD and I try to cook with French Fridays, as often as possible, but it is not the same, for me.  I can't make a commitment to Fridays because I am cooking for our Sabbath.  While, the recipes are enchanting and appealing, too many of them are not kosher which means changing the recipes.  I hate to change Dorie's recipes. I do want to share with you, these little Kids' Thumbprints.  I apologize for the photo but it is not a recent one.  It is before my new camera which makes a difference in the lig

I usually make my chicken soup from scratch and this recipe goes against everything inside of me.  I make really good chicken soup, if I say so myself.  Regardless of this, I made Giada's recipe and it turned out to be a tasty dish.  Would I do it again?  I doubt it unless, I was really pressed for time. When I make chicken soup, I make a huge pot full, and freeze small containers.  When, I plan to use them, I remove one container, add about a quart of water, add some new vegetables and let it cook for a few hours.  It is amazing how much flavor, the vegetables add to the original soup.  Of course, it cooks down a bit but I always have enough and I can add water and it is still strong enough to maintain a good strong taste. Lemon Chicken Soup adapted from Giada De Laurentiis Ingredients 6 cups low-sodium organic vegetable broth 1/3 cup fresh lemon juice (about 2 lemons) 1 dried bay leaf 2 medium carrots, peeled and sliced into 1/4-inch pieces 2 cups diced cooked chicken,

Rice is a staple in many gluten-free homes.  It is versatile and can be made sweet or savory.  In my opinion, it is hard to ruin rice unless you burn it.  Even when cooked, if you don't like the taste, add some soy sauce or spices and it can be salvaged.  Rice Pilaf      adapted from Alton Green to be served with Rachel Ray's pepper steak Ingredients: 2 tablespoons margarine 1/2 onion, diced 1/2 red bell pepper, diced 2 pinches salt 2 cups brown rice 2 3/4 cups chicken broth 1 tablespoon orange zest 1 1/2 cups frozen green beans, thawed Golden raisins Method: In a heavy, wide, lidded pan, melt margarine over medium-low heat.  Add onion, red pepper , and  salt.  Sweat the onions and peppers until aromatic, stirring constantly.  Add the rice and stir to coat. Continue stirring until rice smells nutty.  Add vegetable broth, orange zest . Bring to a boil. Stir once, then cover pan.  Cook for 40 minutes.  Then

I have been baking and just could not find the time to post the results.  I have made and loved sour cream coffee cakes, for years and years.  I think, I made my first one, not too long, after I married Hubby.  Sour cream enhances the cake and the extra moisture only makes the texture better. I decided on the filling, as usual, because I had about a cup of dried blueberries in a plastic container, looking lonely, next to the full containers of other nuts and berries.  I also had two containers of pecan opened (oops) so pecans and blueberries became the stars of the day . Blueberry Pecan Sour Cream Coffee Cake  Ingredients: 1 cup oil 2 cups sugar 2 eggs 1 cup sour cream 1 teaspoon pure vanilla extract 2 cups gluten-free flour mixture or all purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup chopped pecans 1 cup dried blueberries Topping: 1/4 cup sugar 1 teaspoon cinnamon 1/2 cup chopped pecans Method: Preheat oven 350 degrees.  Grease 2 8 inch

It is time for Wednesdays with Donna Hay and we cooked the above title.  As usual, I was contrary and made some changes.  I used a red onion instead of a yellow one (For shame) and I used Mexican cheese because I had no blue cheese.  I was going to use feta but the date of my feta was old, very old....  What did I have left.....Mexican cheese. This is a brioche with caramelized onions, layered with sliced apple and cheese.  This is a phenomenal combination and I have to find other ways to use these three ingredients in different ways.   I treated myself to this, for lunch, and ended up with the best lunch, I have had, in ages.   Three of us are posting, this week, so go on over and see what the others made.  My battery died, as I was taking the photo, and I had to use one which takes weak photos.  This one isn't good to start with and without the better camera, I felt kind of stuck. Check the other Donna Hay Gals: (posted by Thursday)The recipe was chosen by  Kayte of Grand

There are times, we need a simple side dish, to set off heavier main dishes.  I find, other than green dishes, like broccoli, brussels sprouts, and green beans, carrots work. Carrots and Almonds Ingredients: 6 carrots, peeled and cut into thin pieces about an inch in length 1/2 cup almonds 1 teaspoon lemon juice 1/2 teaspoon fresh ginger 1 teaspoon sugar Method: Cook carrots in a large pot of water until tender, about 10 minutes. While carrots are cooking, mix together, lemon juice, ginger and sugar. Drain carrots and mix with lemon juice combo. You are done and ready to serve.  Presto. QED_ Quick, Easy Delicious Real Food Wednesdays     Allergy Free Wednesdays       Pennywise Platter

These are not your traditional muffins but I baked them in muffin cups and served them on a serving plate. They are my kind of muffins. My husband who is careful about how much he eats, ate 9 out of 12 of these. I have never seen him do anything like this, before. These turn out to be soft and creamy in the inside and crisp on the outside. Just right. I found this recipe on the  Yummy Life  and did change it, not because I would not have loved it, as it was originally made but because I like a stringier cheese than Parmesan in the recipe. To see the original recipe, please go on over to Monica's and enjoy yourselves. Cheesy Hash Brown Muffins 3-1/2 cups shredded potatoes, rinsed and squeezed dry in a towel 3 green onions, chopped (approx. 1/3 cup), both white and green parts 1/2 cup grated garlic mozzarella (Twisted) (chopped fine) 1 egg, beaten 1/2 teaspoon black pepper 1 teaspoon dill weed (chopped) 2 tablespoon olive oil Method: Preheat oven to 350 degrees. Coat 12 muf

This dish is one of those casseroles that fills you up without the need of any other dish.  Although, I used it as a side dish, I can see making this as a main with a large salad or a green vegetable.  It has a light sweet taste to it and you can't help but dig in.   This came to me, when I was, shopping and saw some containers of chickpeas, in the refrigerated compartment.  I could eat this by the handful but decided to throw it into a dish that would benefit from its flavor.  Eating Well and Cooking Light always come through for me and not in a heavy handed way.  When, I spotted this recipe, I wanted to give it a try and I am glad that I did. I don't think chickpeas are used enough.  I plan to look for more ways to use them in side and main dishes.  Any recommendations for recipes are welcome. Mideastern Sweet Potatoes and Rice   (adapted from Eating Well) Ingredients: 1 tablespoon extra-virgin olive oil 3 medium onions, halved and thinly sliced (about 3 cups) 2 tea

The mind plays strange tricks which is what explains why I bought a cake mix to make cookies.  Actually, I pride myself on baking from scratch and I really do, almost all of the time.  I did not buy this mix to save time, rather to experiment.  It is fun to have a ready to go mix and then take it apart to make something else.   I used Duncan Hines cake mix and I would guess, you could use a different flavor and build cookies from it.  The recipe, I found was for cookie bars but I wanted cookies and I stuck with them.  I used the cookie bar recipe and adjusted, as I went along.  I don't know where the recipe comes from although it is not from Duncan Hines. If you are looking for some interesting recipes, check out the Duncan Hines site and probably the other major brands, as well. Butterscotch Cake Mix Cookies Ingredients: 1 package Duncan Hines Yellow Cake Mix 1/4 cup water 2 eggs 1/4 cup margarine or butter 1/4 cup brown sugar 1 cup butterscotch chips 1 cup wal

I knew my husband was going to love this week's Donna Hay's recipe because it is a stir fry and so far, none have failed, for us.  This is supposed to be a beef stir fry and I had planned to make it with beef.  I thought, I had meat in the freezer but I only found chicken cutlets.  Since, I had just come from the grocery, and had no intentions of  returning, chicken it would be.  I am willing to bet that the chicken is as delicious as beef.  Of course, I am a poultry eater, not much of a beef eater which just may be the reason, my freezer was devoid of meat.   Chicken and cashew stir-fry was really a quick, easy and delicious recipe (QED).  I did sub in a red pepper in place of the red chillies which hubby would hate.  The snow peas were crisp and added a slight crunch to the dish, which was welcome.  Cashews also added crunch and were so very good although, I did burn a few by turning around, for a moment. Those that blackened partially did not taste burnt so I am guessing,

I was baking cookies very happily and felt a rush of hunger.  Sitting on my kitchen table was Ellie Krieger's, latest book, so I did what comes naturally and looked through the pages until, I came to this cheesy dip, made from a simple Marinara sauce and mozzarella and Parmesan.  To make up for the fat in the cheese, I dipped cucumbers in it and it was scrumptious. You can find the recipe for this here.   If you are really, in a hurry, take out a bottle of marinara sauce, ready made and mix with the cheese and then microwave and you have a snack in minutes. For other CEiMB recipes, check here and please join us and link your Ellie recipes here. For Sure, this is a Quick, Easy and Delicious Recipe Cast Party Wednesday ,      Mix it Up Monday      Cookbook Sundays     Hearth and Soul

Each week, I look through books and Internet sites to decide which muffin, I am going to make, this week.  I had quite a few choices but this cheese won out.  The actual recipe came from About.com Southern Food and was called Ham and Cheddar Muffins - not for me.  Ham is forbidden when one is kosher but I had no problem eliminating it and making a highly flavored cheese muffin.  Actually, I did not use cheddar, called for,  but I used the four cheese Mexican mix, which is now being sold locally and is scrumptious. Mexican Cheese Muffins Ingredients : 1 1/4 cups gluten-free flour mixture 1/4 cup cornmeal 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 scallion, sliced thin 1/2 cup 4 cheese Mexican mix or any cheese of your liking 1 egg 1/4 cup oil Method: Preheat oven to 350 degrees F. Spray 12 muffin cups with olive oil. Mix all ingredients in a large bowl.  Mix only until dry ingredients are moistened.   Put batter into muffin cups about 3/4 the way up