BIZZY BAKES

 My husband loves soup, in the winter, to put it mildly.  Other than nut cake, he asks only for soup, any kind of soup.  I love to make soup so this is truly a labor of love.   I rarely cook with lentil and wasn't sure how well it would go over with hubby.  Indeed, it was a great success.   I added t he turkey to the recipe and in my opinion, this turned it, into a " souper soup".   Classic Lentil Soup  - adapted fr om Mark Bittman Makes: 4 servings   I ngredients: 1 cup dried lentils, washed and picked over 1 bay leaf Several sprigs fresh thyme or a few pinches dried 1 carrot, thin sliced 1 celery stalk, cut into 1/2-inch dice 4 cups vegetable stock or water, or more as needed Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 1 onion, chopped 1 teaspoon minced garlic 1 1/2 cups sli vered tur key  Method: 1. Put the lentils

I will not be posting, this week, since we are making a wedding and busy is the key word.  I plan to join my Blogger Friends, next Sunday.

This is a combo cake which means, I borrowed a little from here and a little from there to make it.  My husband gave it an A so I thank the various recipes that brought me to this point. Pecan Coffee Cake Ingredients : 2  eggs 1 cup coconut milk 3 cups gluten-free flour mixture 1 1/2 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup Canola oil 2/3 cup chopped pecans Topping: 1 cup gluten-free flour 1/2 cup sugar 1 tablespoon cinnamon 1/2 cup chopped pecans 2 tablespoons oil or until moist 1 teaspoon vanilla extract   Method: Preheat oven to 350 degrees.  Grease grease a 13 x 9 inch baking dish.  Beat eggs and coconut milk in a small bowl.  Set aside Combine flour, sugar, baking powder, and salt.  Stir in oil. stir in egg mixture, beating until just combined. Pour batter into prepared pan, sprinkle with topping. bake for 45-50 minutes. Looking back: Couponing and Cooking made this perfect salad which I would love to have in front of me. This is so

It seems like a long time since I posted for the Secret Recipe Club .  I enjoy it a great deal and when I don't have a blog to search through looking for my pick of a recipe, I am looking forward to my next assignment. A s pe cial thank you to Suzanne, leader of Team B.  I can't imagine the logisti cs that go into scheduling our secret recipe blogs. This month, lucky me g ot Amy's Cooking Adventures .  Yes, A my has wonderful recipes but  I am in love with are her two adorable sons.  It must be a delight to cook for these two darlings. Amy , like me, did not have extensive experience cooking in the kitchen, as a child and in fact, she was already a Mom before she discovered her desire to make healthier and more appealing f ood, for the family.  If you visit , you will tell by her photos, she has accomplished this. I selected her Crispy Baked Sweet Potato Fries.  I had difficulty making the crust and that may be because I had to sub in sweet potato chip crumbs f or

As my love for vegetables grows, my love for bok choy explodes.  I pick up some, almost every time, I go to the store and try to make sure, I have some for the Sabbath.  It is an easy vegetable to work with and it adds an element of specialness to any dish. This morning, I looked at my Bok Choy and wondered what to do with it.  Rarely, do I make it the star of the dish since it accommodates to almost everything else, I find in my kitchen.  Today, I happened upon a dish at Simply Recipes from 2007 and I decided to revive it. Baby Bok Choy with Cashews  adapted Ingredients:  1 tablespoon olive oil 1 cup chopped  onions,  1/2 teaspoon minced garlic 3 baby bok choy,  1/2 teaspoon dark sesame oil 1/2 cup chopped, roasted,  cashews   Method:  Chop stalks of bok choy and slice leaves, leaving big pieces.  Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then chopped bok choy. Sprinkle with sesame oil. Cook the baby bok choy until it cooks

Have you lost something in your refrigerator.  I can't understand how I manage to accomplish this but I do.  This time is was a large container of plain yogurt.  Actually, there were two of them.  These are not the little individual container that can get pushed behind a bigger item.  These are really big. When, I cleaned off the shelves, I found both of them, hiding behind milk and orange juice containers.  I am not sure how I am going to finish them off, other than to make smoothies, which is not a bad idea.  I did use about a cup tonight as a sauce for my salmon.  I baked it on the fish, mixed with chili sauce and spice.  Yummy meal. Salmon in Chili Yogurt Sauce Ingredients: 2 slices salmon fillet 3/4 cup plain yogurt 1/4 cup chili sauce 1/2 teaspoon seasoning of choice (I used a meat rub) Method: Preheat oven to 400 degrees. Line cookie sheet with aluminum foil.  Spray with olive oil, lightly. Mix chili sauce, seasoning and yogurt. Spread on the salmo

There is something special about baked goods made without flour. I saw this recipe on Creative Kitchen , a blog that has not only many terrific recipes but also, interesting ideas. I made this recipe from that blog and I think, it has topped, all other chocolate cookies, at least for now. I am always looking for new favorites and it is going to take a lot to be better than this full flavored chocolate chewy cookie. Flourless Chocolate Brownie Cookies (adapted - the only change I made was to bake these for less time) Ingredients: 3 cups powdered sugar 2/3 cup unsweetened Dutch-processed cocoa powder 1/4 teaspoon sea salt 3 large egg whites, at room temperature 1 tablespoon vanilla extract 2 cups semi-sweet chocolate chips Method: Preheat oven to 350.  Cover cookie sheets with parchment paper. In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Whisk in egg whites until just moistened.  Add in chocolate chips. Spoon thick fudgy batter onto cookie sheets in

I think, my being sick, has produced the best meals.  Last night, I checked to see what was leftover and as proven previously, I knew spinach and mushrooms were a winning combination.  All I needed was a few eggs and we would be in business. Ingredients: 1 tablespoon olive oil 1 large onion, thin sliced 1 cup mushrooms, sliced 1 -2 cups chopped fresh spinach 6 - 8 eggs 3/4 cup sliced small tomatoes 1/4 cup prepared dill dip Method: Preheat oven to 350 degrees. Heat oil in 10 inch skillet.  Add onions and mushrooms and cook for 6 minutes. Add spinach and cook for an additional minute, mixing everything together. Beat eggs  with dill dip and pour over mushroom mixture. Top with tomatoes, gently pushing them into the eggs. Cook for about 2 minutes until edges are  firm. Place skillet in oven and cook at 350 degrees for 20 minutes or until it is firm. Eat and enjoy.

Usually when I roast onions, I roast them with other vegetables. Roasted vegetables are always liked and I find that the onions are a great favorite. People come back for more and even pick them out of the mixed veggies. Garlic is not popular in our house. I love it. My husband does not. This time, I wanted that garlic flavor so I asked him, if he would bypass the onion dish and he, of course, said that he would. While hubby is not the most global eater, he is usually a doll when I want to make something he can't eat. I should mention that it is not only that he does not like the taste of garlic; he gets sick if he eats it. I can put a little garlic powder into a dish but it is really so little, it does not affect the taste. That, he handles. If I put a lot in, even if he is not aware of it, he does have a reaction. At this point, I just don't use it unless I make a separate plate without the garlic. As a result, I don't have garlic in my kitchen. I keep ga

  I apologize for not getting the Recipe Box online, last week.  I am making a wedding for my daughter, at the end of the month, and until then, I am going to do my best, to post daily.  I hope you will understand if I use some other ideas for the daily post. Help me out by sharing some of your first recipes for 2013 or last ones for 2012.