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.
Potato Kugel with Pastrami
I have a cookbook called Chic made simple by Esther Deutch. It is a beautiful book but I have not made very much from it. I had noted, in the past, this recipe for potato kugel with pastrami included in it.
My hubby is the potato kugel maker. He does a great job and is a willing kugel maker so I happily turn this over to him. This time, I encouraged him to try this recipe. He was hesitant because we seem to have a winner in ours by baking it at a very high temperature. We get this white inside which was not touched the brown that potatoes can change to.
This recipe is made at a lower temperature and we were both dubious about how well it would turn out. I decided it would be worth a try. Unfortunately, my photo looks almost green and that is not the color it was. It came out as white inside as our original recipe except where the pastrami is.
Before, I share the recipe, let me tell you a little about Chic. The photos are amazing and if you want to see ways to display foods like the professionals, these photos are just that. One of the aims of the book is to make your life easier yet making your cooking better.
"Esther Deutsch knows that when it comes to cooking we want it all: fabulous food made with fresh, accessible ingredients, recipes that are simple enough for the novice, fast enough for the busy cook, and impressive enough for the most accomplished. That's a tall order but one that she ably serves up in this engaging cookbook packed with :" Amazon
My personal favorites are Cheese Truffles, No Bake Cheesecake Mousse, Smoked Turkey and Chicken Salad with Creamy Avocado Dressing and Roasted Portabello Mushroom Soup.
Pastrami Potato Kugelettes
5 potatoes, peeled and grated
5 eggs, beaten
1⁄2 small onion, grated
1 teaspoon sugar (we have never used sugar before but we followed the direction and I have no idea what it did to the kugel but we could not taste it.)
1 scant tablespoon kosher salt
fresh black pepper to taste
1⁄4 cup oil
1⁄2 pound deli pastrami, cut into thin strips or pieces
Preheat oven to 350 degrees.
In a bowl, combine the grated potatoes, beaten eggs, grated onion, sugar, salt and black pepper.
Add the oil and pastrami and mix until well combined.
Pour into a greased 9-inch casserole. Bake until top is crispy and golden, about 1 1⁄2 to 2 hours. Serve warm.
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
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. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I