BIZZY BAKES

For Passover, I bought vegetables by multiple pounds as I do every year.  The leftovers are the same as every year, as well and I find myself cooking according to what I am storing. I completely forgot about the sweet potatoes.  I knew, there are many potatoes, onions and carrots but for some reason, the sweet potatoes did not cross my mind until I asked my husband if he would want sweet potatoes or carrots, with dinner.  I figured the answer would be carrots since we have so many but he knew better and mentioned sweet potatoes which he had stashed away, not telling me. Fortunately, we appreciate sweet potatoes and I am sure, they will go quickly but we will be filling ourselves with carrots and sweet potatoes, this week. Lucky for me, I pulled out two excellent cookbooks to peruse and I am now ready to meet the challenge of Veggie Clean-Up. I bought an annual from many of the major magazines, over the past few years.  I have Fine Cooking, Taste of Home, Betty Crocke

I apologize for the lengthy name of this recipe.  It is interesting but each descriptor seems necessary.  I wanted to stress the healthy aspect of being baked and the luxury part of being candied.  Do any of you have difficulty, naming recipes?  There is the tug to make it an interesting title so others will look at the recipe.  There is the equally compelling tug, to make it brief, not to bore anyone.  Should we tell it all in the title or just give a tease to the reader?  How many words make up a title with clarity? I know, there are no pat answers, for the questions but what guidelines can we make, to bring our readers, the titles they are looking for.   Do you want to know the recipe comes from Pioneer Woman or Ina Garten in the title? If you are using a food with many identities, do you want the butternut squash or Idaho potato in the title? Do you even look at the titles?  Is it the photos that grab your attention?  While, I am asking q

I got a new toy and I used it to make ribbons, today, and one of these were cucumber ribbons. This looks archaic, a machine or torture.  I guess that is what it is doing to the vegetables. You can see my cucumber salad with the pretty curls.  Cucumber ribbon salad   From Sophistomom   adapted 1 English cucumber 2 tablespoons rice vinegar 2 tablespoons mayonnaise pinch kosher salt 3 teaspoons sugar 1/4 teaspoon dry dill Cut in my new toy. Whisk remaining ingredients in a medium bowl, and add in the cucumber. Toss to coat. Scrumptious Sunday Link Party   Inspire me Monday        Homemaker Monday         

The ladies from CEiMB are making this wonderful side, this week.  Peggy of Pantry Revisited   selected it and the recipe will be on her blog.  CEiMB is a group of women (men are welcome) who cook the recipes of Ellie Krieger, a healthy cook who keeps the taste in her dishes.  Everyone is welcome to join us. What appealed to me, about this recipe, is that it is baked, not fried.  In this case, I don't think fried would be better.  The pancake crisped up, in the oven although, I had to leave it in, longer than stated, in the recipe from Ellie. I made some problems for myself.  The potato and zucchini are supposed to be shredded but since Hubby was almost home and very hungry so I put the two vegetables into my mini food processor.  It does not work as well as a full-sized food processor and I packed it too tightly.  Instead of shreds, I got chunks, chunks big enough to make trouble.  The pancakes came out and were great but there were occasional chunks of potato and zucchin