BIZZY BAKES

I have a feeling that root vegetables have made it back into popularity big-time  over the  last decade. This includes those that I think were not so popular such  as parsnips and  turnips. You may have noticed that I am using parsnips often, these days. There is a  subtle but definitive flavor from them and it is one that  we like. Most often, they are one of the vegetables for my chicken soup but now I also make root vegetable soups and casseroles. T his time, I wanted to make a kugel with them and could not find exactly what I was looking for so I threw together a little bit of this and a little bit of that and made these  mini kugels that were great as well as adorable. Mini Root Vegetable Kugel Ingredients: (all vegetables should be peeled) 2 zucchini, grated 2 carrots, grated 1 large turnip, diced 2 parsnips, diced 1 huge onion, slice thin and then rough chopped 3 eggs salt and pepper to taste 2 tablespoons olive oil 1/4 cu

This week, Margaret selected a Vegetable Stir Fry to my delight.  We have had too much meat the past month with the Jewish holidays in full force. Another easy dish (you must be sick of being saying this) with flavor.  A little soy sauce, sugar and black pepper plus red chilis and basil (which I forgot) gave personality to this dish.  Tons of veggies make it a healthy choice.   This could be made with different vegetables and I am sure, still be good. Do check out our cooks and see what they thought of this dish. Gaye                          Sarah                    Margaret Linked to:   Weekend Potluck           Best of the Week       Weekend Retreat     Saturday Night Fever                        Happy Holiday Link Party      Sweet and Savory Sundays      Weekend Potluck      See Ya at the Gumbo   

We used to make quarter chicken for our Sabbath dinner on Friday nights.  One day, I got smart and questioned my husband as to why we were eating chicken parts when we preferred cutlets.  We both came up with the same answer, "This is what we have been doing for years and years and year."  We do fall into old habits and sometimes without thinking about it. I have to look around, quite often, and question myself on why I do a particular act and I am finding, there is no real reason other than I have done it that way "forever."  Many times, "forever" is the correct way and I make no changes but at times like this, I happily follow my heart and head and make the change which is why you see mostly cutlet recipes on this blog. Herbed Chicken Ingredients: 1 pound of chicken cutlets 1 large onion, sliced 1 - 2 tablespoons olive oil 1/2 cup gluten-free flour mixture 1/4 teaspoon dried basil 1 teaspoon Herbes de Pr

I only discovered parsnips about four years ago.  I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup.  Finally, one day, I roasted them with some other vegetables and found they are delicious. It was no big deal to put this together and enjoy it thoroughly. Parsnips and Potatoes Ingredients: 2 tablespoons unsalted butter 2 tablespoons olive oil 2 large parsnips, peeled and sliced thin 3 large shallots, thinly sliced 2 cups low-sodium vegetable broth 1 teaspoon chopped thyme 1/2 teaspoon freshly ground pepper In a large, deep skillet, melt 2 tablespoons of the butter in the oil.  Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.  Add potatoes and cook for another 6 minute. Add the shallots and cook, stirring, until softened, about 2 minutes.  Add the broth and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat

I am finally get back to planning meals for the week.  With the holidays, there was only planning those meals and fitting in good food in between (usually leftovers).  I only gained two pounds and have already lost it, I am happy to say. It is time for normal meals, not four course meals.  Sounds really good to me after all that eating. Sunday - Chicken, Spinach and Sweet Potato with apple fritters          Monday - Amish Cabbage Noodle Casserole Tuesday - Potato Soup with big tossed salad    Wednesday - Vegetable Stir Fry - Donna Hay Thursday - Pepper Steak and quinoa     Friday - Baked Chicken Cutlets, Roasted Rosemary Potatoes, Broccoli Kugel       Saturday - Chulent and salads     To find ideas for your cooking check out Menu Plan Monday.

Corn is good in anything.  Fresh from the garden corn on the cob is the best.  Corn kugel, soup, salad, side are all delicious.  Corn with black beans is a treat.  I really like corn and don't use it enough.  I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious.  I do have leftovers and I plan to use my immersion blender to make it smoother. Corn Chowder 2 tablespoons olive oil 1 large onion, chopped 1/2 cup celery, chopped 2 small red potatoes, chopped 2 cups sweet corn (fresh or frozen) 2 cups low-sodium vegetable broth 1 can lite coconut milk 1 tablespoon chopped fresh parsley 2 cups fresh baby spinach  Heat oil in large, heavy saucepan over medium heat.  Add onion and celery, and sauté 5 minutes, or until soft. Add potatoes and corn and cook 10 minutes, stirring frequently.  Add broth, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until veg

We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often. I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good. In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.   Ginger Glazed Salmon Ingredients: 2 salmon fillets 1/4 cup cold water 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon chili sauce 1 teaspoon grated ginger 2 teaspoons gluten-free s

This was the best chili we have had and hubby proudly made it.  It was light with the turkey and zucchini as major players.  The original recipe was to be more spicy but according to the chef, it should not be that way so out went the chilies and garlic. It is unusual for me to take a second plate but I did.  I was not full after one dish; it was really light.  the original recipe called for bulgar and we chose brown rice in place of this.  Hubby made it separately from the rest of the chili. This is a great dish for the colder weather and my reaction to hubby was, you can make this once a week, for the rest of the cool and cold weather. Turkey Chili Compliments of Hubby  ( adapted f rom Eating Well - Sept/Oct 2013) Ingredients: 1 pound lean ground turkey 1 large onion, diced 2 medium zucchini, diced (about 3 1/2 cups) 2 tablespoons dried oregano 4 teaspoons ground cumin 1/2 teaspoon black pepper, freshly ground 2 15-ounce cans no-salt-added white beans, rinsed 1 tables

I love orange squash and I think that almost everyone does.  Most people generate to Spaghetti Squash, Butternut Squash and Acorn Squash but my favorite is Kabocha.  his recipe was written using butternut but I turned to my beloved kabocha.  I think, it is a little sweeter although, I do not say this with certainty.  I like both. For those of you who have not had kabocha, if you try it, I think you will like it. “Kabocha” is a general term for squash in Japanese, but this Japanese squash also goes by the name ebisu, delica, hoka and Japanese squash or Japanese pumpkin. It has tender, sweet pumpkin flesh, but without the stringy fibers. It is available throughout the year. Serve it as you would pumpkin, sweet potato or butternut squash. kabsquash.jpg Mashed Kobacha Squash - Emeril Ingredients: l butternut squash 1 tablespoon  butter, softened 1/4 teaspoon salt 1 tablespoon heavy cream 2 teaspoons honey Method: Preheat the oven to 400 deg

The photo above is to show you the adorable patty pan squash in the rice dish. The dish is a result of my independence in cooking. There was a time that zucchini was an exotic vegetable, to me. I stuck to green beans, yellow potatoes, carrots and other basic vegetables. What do I mean by basic? The vegetables my Mom used to cook as did my Mother-in-Law. The joke in our house comes up when I make a new dish or use a new ingredient and the husband says, "My mother made it differently," meaning he never saw that dish, in his Mom's home. There are times, we struggle to remember the food we ate, as kids and get stuck at the vegetables above plus corn, chicken, ground beef and salads with tomatoes and iceberg lettuce. We come from another generation and the world was different. I was going to say, money was tighter but it is probably not true. My in-laws were comfortable (not at all rich - comfortable) and my parents struggled. Dad had a small business which meant sometimes,

Noodle Salad with Peanut Lime Vinaigrette (adapted from Food.com ) Ingredients: 1/2 pound cooked al dente and cooled thin pasta 2-4 scallions, chopped 1/3 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/2 green bell pepper, chopped roasted peanuts, chopped,save all for garnish 1 tablespoon sesame seed, with additional for garnish (optional) Peanut-Lime Vinaigrette 1/4 teaspoon ground ginger 1/4 teaspoon dried garlic 1/8 teaspoon chili powder 3 tablespoons fresh parsley leaves 1 1/2 tablespoons unsalted creamy peanut butter 1 tablespoon fresh lime juice 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons soy sauce 1 1/2 teaspoons light brown sugar 1/2 cup olive oil 1 teaspoon sesame oil salt and pepper to taste Method: To make dressing: In a food processor, process everything. Scrape into a bowl and wait for half an hour for the flavors to develop. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scalli

It seems my commitment to our Donna Hay group is upside down and backwards.  First, I could not find the cookbook.  I am not sure how to admit that it was in the bookcase but it was laying down rather than standing up.   What can I say? Then tonight, I made the most delicious butternut squash (pumpkin is what the recipe called for) and left out the chickpeas.  I can't explain this any more than explaining the "missing" cookbook.  Maybe, I really can.  The Jewish holidays just finished a few days ago after one month of holidays.  If I was not in shul or eating, I was cooking.  I felt as if I was on the fast track for a full month. On top of the above, the school year started and I am teaching a new grade which means additional preparation.  One more time taker was the marriage of my grandson which means shopping, planning and of course, attending.  Wonderful, wonderful but a bit more pressure. I think, I am making a new beginning now despite my mistaken soup. Th

I was disappointed with the look of my last chocolate cookie although it tasted great.  I decided to try another recipe for some of my grandchildren.  I made a chocolate truffle cookie and so far, I have only tasted one while it was warm.  It was unbelievable both texture wise and flavor. Chocolate Truffle Cookies (allrecipes.com) Ingredients: 4 (1 ounce) squares, unsweetened chocolate, chopped 1 cup semisweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 1/2 teaspoons pure vanilla extract  1/2 cup gluten-free flour mixture 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips Method: In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth.  Remove from heat and set aside to cool.  In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes.  Stir in the vanilla and the ch

For some reason, this is always a favorite.  I guess the reason is that it tastes yummy and it is a little different.  When I told my guests, we were having cauliflower popcorn, I heard 15 cheers.  Everyone was thrilled.  I think this particular recipe lived up to expectations. Popcorn Cauliflower Ingredients: 4 teaspoons sweetener of choice 2 teaspoons salt 1 teaspoon paprika 1 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 heads cauliflower, cut into bite-size pieces cooking spray Method: Preheat oven to 400 degrees F  Line a baking sheet with aluminum foil. Whisk sweetener, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl. Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture. Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes. Eat and enjoy. Link