BIZZY BAKES

There are many styles of seder plates, all holding the symbols to be used at the seder.  : There are six main Seder foods on the plate. They are: a roasted egg, a vegetable, parsley or celery, charoset, maror and a roasted lamb bone.    

I just joined this group, SRS-Secret Recipe Swap where one is given a blog and selects something from it, to bake or cook. Since this is my first month participating, I was excited about what blog, I would get and what kind of cooking, she did. I was pleased to discover "Sew, what's Cooking with Joan", is a particularly interesting blog with fabulous recipes as well as projects that are impressive.  I plan on returning here again and again.  I spotted many recipes to add to my "to do" list.  This is a busy time, in my life, so I could not take fill advantage of Joan's blog but, after the Jewish holidays, I hope to visit often. Pumpkin Bread adapted from Bobby Flay via Sew, What's Cooking with Joan? Ingredients: 4 tablespoons oil 1 3/4 cups gluten-free flour 1/2 teaspoon  salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground

This came in an email from Food Network. I love eggs and it satisfying to know (I hope) eggs are more healthy than thought previously.   "The United States Department of Agriculture (USDA) announced that cholesterol levels in eggs are lower than previously thought. After reviewing the nutrient composition of standard large eggs, the USDA results show the average amount of cholesterol in one large egg is 185 mg, 14% lower than previously recorded. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. The USDA analysis also revealed that a single large egg now contains 64% more Vitamin D than last reported in 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg remains the same – 6 grams of protein or 13% of the recommended daily value

This month, Kosher Connection is making desserts for Passover (Pesach).  I had planned to do this way before the holiday but had no time.  Here the deadline is due and my kitchen is not ready for Pesach but I have packed away all my baking and cooking wares.  My dilemma was how do I make this work. For those of you who don't prepare and celebrate this holiday, I am not sure, if you can understand the complexity of changing over one's kitchen. We literally pack up or shut down everything from the year and bring in different items, which we store from Pesach to Pesach.  I am fortunate, having an extra buffet that a relative gave us and I store myself there and do not go into that piece for the entire time between the annual holiday. I have already cleared out the cabinets, I will be using, and filled them with my Pesach pots and pans and gadgets, flatware, dishes, etc.  I purchased new spices and they are in place.  I got lots of potato starch and cocoa and suga

Joy of Kosher had this for the recipe of the day, yesterday and since I did not have plans for dinner, I decided to take advantage of this intriguing recipe.  How often do we make pancakes from pasta? I made a lot of changes and in the end, I probably had a different recipe, completely.  I did not have olives, gruyere, green onions, tarragon Crispy  Pasta Cakes Ingredients : 2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces 2 cups grated zucchini  2 cups baby spinach, chopped 3/4 cup cheese mixture (I think any cheese that melts would work) 1 small onion, diced 2 eggs, beaten 1 Tablespoon sorghum flour 1/4 teaspoon Kosher salt black pepper pepper to taste 1 tablespoon olive oil Method:  In a large mixing bowl, combine spaghetti, spinach, zucchini,  cheese, onion, egg and flour.  Season with salt and black pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.   Scoop approximately 1/4 cup of pasta mixture into pres

Three cheers for the SRC ( Secret Recipe Club) and the second Monday of the month.  It is time to share again an to thank the ladies behind the scenes, Suzanne and April and all the other hard workers, you can find on the SRC blog . When the name of my assigned blog is mailed to me, I open it with excitement.  I love getting new blogs although when I have gotten someone I know, it has been even more fun.  Questions run through my mind, "Will there be recipes that appeal to me?"  Such a silly question.  I have not yet found a blog without interesting and appealing recipes and yet, each month, I have a moment of fear. This month, absolutely was no problem.  Not true.  There was a problem.  I could not make a decision what to choose until I heard my husband, in the background, "Bake for me."  How could I turn him down?  So, I looked through Ashley's baked goods from her wonderful blog, Cheese Curd in Paradise.   Isn't that name perfect?  It has a

I am a breakfast for dinner, lunch and brunch person and would be happy, eating omelets, pancakes, French toast and other breakfast treats, three times a day.  That would mean, missing out on too many other good foods, so I don't do it, but I certainly could. For lunch today, we had cottage cheese pancakes and I integrated black cherry jelly into the batter. That made delicious pancakes even better and we finished them, quickly with satisfaction. Pancakes are easy to make and most of my cottage cheese recipes are similar as is this one from Martha.  I think, I have better recipes and have to  locate them and compare. Black Cherry Cottage Cheese Pancakes (adapted from Martha Stewart) Ingredients : 3/4 cup sorghum  flour, (spooned and leveled) 1 tablespoon sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup low-fat (1 percent) cottage cheese 2/3 cup milk 1 egg 1 teaspoon vanilla extract 5 teaspoons oil Method: In a large bowl, stir together flour, sugar, bak

One of the foods, I keep, almost at all times, is a bag of baby carrots .  If you need a quick dish or have company, walking in the door, unexpectedly, grab that bag and you basically have a side dish, with a minimum of effort.  You can add a little brown sugar and cook for 25 minutes and it is done.  You can add some parsley and a little butter and there is another side.  Throw them into soups and salads.  Just keep that bag of baby carrots around and you will find something to do with them. Orange Spiced Baby Carrots   (adapted from CD Kitchen) Ingredients: 1/2 cup water 1/2 teaspoon vanilla extract 1/2 teaspoon nutmeg 1 teaspoon olive oil orange zest from 1 orange 1 pound baby carrots   Combine orange juice, water, and vanilla in a large saucepan.  Add carrots.  Cover and cook for about 20 minutes. Add vanilla, nutmeg and zest.   heat for an additional minute. eat and enjoy!

I love broccoli and I love broccoli with cheese, even more.  Mixing everything together was a true pleasure because I knew, I would adore the results and I did.  Hubby liked them but was not nearly as enthusiastic as I was. This was my lunch yesterday and it makes the perfect lunch or a side, at dinner or even first thing, in the morning.  The idea of baking them instead of frying made this all the more appealing Baked Cheesy Broccoli Patties Ingredients:  Spray olive oil 1 - 2 teaspoons olive oil 1/teaspoon garlic powder 1/2 onion, diced 1 small bag frozen broccoli  3/4 cup Tortilla crumbs 1/2 cup cheddar cheese 1/4 cup Parmesan 2 eggs, beaten pepper to taste   Method: Preheat the oven to 400 degrees. Spray with cooking oil a cookie sheet.   Saute onions in skillet until translucent. Chop frozen broccoli a little smaller.  It does not have to be tiny but not too chunky.   Place chopped broccoli in large bowl. Add the tortilla crumbs,  cheese, eggs, and pepper. M

This is not so much about a recipe but what my dreams are made of.  This is close to the perfect lunch for me except, I fo rgot to put in the avocado and that should be there. I have, literally, been craving salads and every excuse I have, I make one whether it be, on th e side , or in this case, my meal.  There is noth ing fabulous about this dish other than I l ove eve rything about it.   Romaine is healthier than the iceb erg, I used to eat, the tomatoes actually had flavor, the goat cheese, I simply love, the hard boiled eggs were a treat and the crunchy onions on top were a bonus.  I had made a Tha i dressing, Friday and had some left over so I topped my salad with this and I was happy.  I gue ss, it is easy to make me happy .

  This is another Operation Clean-Up recipe.  I have a few packages of chopped beef or turkey or chicken, in my freezer.  I took out the beef and then did my usual search.   Recently, on a Costco trip, we picked up a box of avocados and then I forgot about them. I had let them ripen and placed them in the refrigerator with a package of Bell peppers of all different colors.  I am wondering how I missed the avocados when I used up, all but one of the peppers (6). I have never done this before but I have, this past year, added avocado to many dishes so why not meat loaf.  I also don't usually add nuts to my meat dishes, at least not ground nuts but again, what should I do with a large container of ground walnuts.  You know! I should be embarrassed to admit what I used for the topping.  I keep instant mashed potatoes in the cabinet to use as a breading for hubby with celiac.  If you have not done this, I suggest, you try it.  It makes a delicious coating.    I had some left