BIZZY BAKES

Campanelle  al Salmone I made this dish, this week, to eat after the fast last Sunday. I did not have enough tomatoes and yet, it formed a light coating on the pasta (I used a different shape than suggested) and salmon. This is a fabulous dish which I enjoyed immensely. This is the kind of recipe which keeps you busy step following step. That does not mean it is difficult. It simply is a steady stream of small moves. The ingredients are simple and the only thing, I did not have in the house was the cream. Tomatoes, garlic, olive oil, red pepper flakes, salmon, pasta, cream and basil make up this dish that magically goes together. This is for our group who is cooking from Thirty Minute Pasta by Giuliano Hazan. To see what the other ladies made check out Kayte , Margaret , Peggy , Glennis .     Treasure Box Tuesda y    H earth and Soul Hop       Tuesday’s Table                  Fat Tuesday                Weekend Potluck           What' d You Do  This Weekend      

Made today....... Made in April..... This is Catch Up week at EwE, Eating with Ellie.  I look forward to these days and this is only the second one we have which makes me  sillier than I thought I was.  What did I do?  I made this yummy dish for each of the  catch-up days.  You can tell, I was well aware when I missed this the first time around. It is one o'clock in the morning and I am not going to make something, at the last minute.  Perhaps, if I had found out, earlier in the day. Actually, I made this for my youngest granddaughter who has gotten fussy with her eating.  She loves pasta and this was a way to make it healthier.  She does love vegetables but they are not filling enough alone.  For breakfast, she filled herself with broccoli and broccoli and broccoli.  She was so happy eating.  I made eggs which she pushed away.  I even offered her some crackers while I figured out what to do and she pushed those away too.  I made this for her dinner but it ended that M

This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert. This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds. Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth. It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.   Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - my suggestion is vanilla. Dig spoon through the layer

The photo is without the dressing. I bought crystallized ginger for a specific recipe.  I remember being pleased with the results and wondered why it took me so long to add this to my cupboard.  Unfortunately, I forgot about the ginger and have not used it enough.  When I made this salad which called for raisins, I decided that the crystallized ginger could only make it better.  Success. In the past, I have found cucumber salad can get very boring and I have tried different dressings to make it more interesting.  The little bit of ginger made a difference and next time, I would like to add a little bit more. Cucumber Salad with Crystallized Ginger Ingredients : 4 Persian Cucumbers, thin sliced 1 small red onion, thin sliced handful of yellow raisins 1/4 cup chopped crystallized ginger Dressing: 1 tablespoon olive oil 1/2  cup apple cider vinegar 1/2 teaspoon salt 1 tablespoon sugar 1/4 teaspoon black pepper 1 teaspoon dried dill Method: Co

This is the week's menu for me and for Menu Plan Monday  is diversified.  Sunday was a 25 hour fast and after such a fast, I am not hungry.  I eat something but don't yearn for more.  We all fast differently.  I want water or juice.  Other want pasta or steak.  Our normal fast breaker is something like cheesy eggs. It is light but filling enough.   I had my bowl of pasta with salmon after 9 and I am not at all hungry now, almost 1 AM.  I think, I should be.  Anyway, it is difficult to select a menu when nothing really tempts me.  Maybe the roasted veggies ---- just a little. I have done the best I can.  Note, none of the food is heavy.  In a few days, I am pretty sure, I will  be looking for some additional fat.  In the meanwhile, I am going to enjoy this. Sunday - a fast day.....ended the fast with pasta and salmon Monday - Baked Potatoes with Yogurt Tuesday - Zucchini and Potato Bake Wednesday - Roasted Pistachio and Honey Yogurt - Hay Thursday - Pasta Fagioli

When I first came across this recipe, I thought it would have chunks of apple inside of the muffin but the apple referred to the apple sauce.  For the future, I think, I would put in either pieces of apple or another fruit.  A small amount of nuts would work as well. My granddaughter loves this muffin and she completely finishes it.  It is a joy to see her eat something I made for her. Carrot Apple Muffins Ingredients: 1 1/4 cups flour 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon  baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 cup grated carrots 1/2 cup unsweetened apple sauce 2 large eggs, lightly beaten 1/4 cup Rice Milk 1/4 cup canola  oil 1 teaspoon real vanilla extract Method: Preheat oven to 350°F.  Grease and flour a 12-cup standard muffin tin or use muffin papers. Set aside.  In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.  In a separate bowl,

Salads are a delight in the summer with the high temperature and humidity.  It nice to change them around by adding ingredients, you might not expect to find.  I have been putting strawberries into salads for years but not blueberries.  I admit, I hesitated, not knowing if they would be accepted.  They turned out to be a wonderful addition to the salad. Greens with Fruits and Nuts Ingredients: 8 ounces mixed greens of choice 1/2 cup strawberries 3/4 cup blueberries 2 tablespoons chopped pecans 1/2 cup slivered almonds Dressing - 1 1/2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1/2 teaspoon honey 1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper Method: In a bowl, place all makings of salad except dressing. In a separate container, mix the salad dressing ingredients.  I usually put the salad dressing ingredients into my mini food processor and mix them together so the dressing is smooth.

Pastrami cures the ills of the  world.  Give it to the enemy and he will convert to your side.  Recently, I have made a few dishes with pastrami and they became instantaneous successes.  I have a feeling, no matter what was with the pastrami, had no significance other than to showcase the meat. This is the kind of recipe, you can add other items to.  Celery would give it a crunch.  Pasta would turn it into a meal.  The pastrami will  be the star, no matter what one adds. Pastrami and Greens Ingredients: 1/2 pound sliced pastrami (sliced pieces into about 1/2 inch pieces) 1 bag romaine lettuce 2 carrots (shredded) 1 small red onion, sliced thin Dressing: 1/4 cup mayonnaise 1/2 teaspoon dried tarragon 1/4 cup hot sauce 1/8 cup olive oil 1 tablespoon lemon juice 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Method: In a large bowl. place romaine, carrots, celery and green onions. In a small vessel, combine all of the d

This is another dish that lights up with pastrami, a simple broccoli and onion dish with the meat to brighten it.  I  suggest adding some rice or pasta to this and serving it as a main dish. Broccoli Pastrami Side  adapted from Kosher Scoop Ingredients: 2 tablespoons olive oil onion - 1 large, thinly sliced 8 ounces pastrami, cut into small pieces (1/2 inch) 1/2 teaspoon garlic frozen broccoli - 1 16-oz bag Method: Heat oil in a large skillet.  Add onions and sauté till golden -  about 15 minutes.  Remove from skillet and drain on paper towels.  Add pastrami  to the frying pan and sauté for 3–5 minutes. Add broccoli and sauté another 5–7 minutes.  Sprinkle with onions. Eat and enjoy Linked to:    Showcase Your Talent Thursday               Full Plate  Thursday         This is How We Roll            F oodie Friday           Foodie Friends Friday                  Foodie Friday at Rattlebridge                  Fat Tuesday              

Another week of cooking from,Thirty Minute Pasta, by Giuliano Hazan means another way of cooking pasta.  Noodle soup is hardly new to us but sharing the limelight with the peas is new to me.  Also, I was thinking of pasta in a more traditional way (meatballs and spaghetti, lasagna, mac and cheese) and I am happy to  be making soups and salads as well as casseroles. It turned out to be a comforting dish which is based on Rice and Peas and adapted into this delicious Noodles and Pea Soup.  Hazan made this into a real shortcut soup by using a bouillion cube added to water to make the soup.  If you have a good vegetable broth or frozen chicken soup or beef broth, I recommend using it to make an even better tasting soup.   I was not disappointed with the bouillion and I guess I chose one that had good flavor but that was simply luck. Hazan suggested cutting the noodles into smaller pieces but I saw no real purpose in doing that.  I prefer the full noodle.  The other ingredients wer

Sarah has chosen  Pacific Rim Salmon Burgers found on page 91 in Weeknight Wonders.  The more, I cook from this book, the happier I become.  The recipes work and they are healthy.  I have not had difficulty finding the ingredients and most recipes are NOT time consuming or difficult. This brings back memories of our original group, CEiMB, when week after week, I made dinner that both hubby and I loved.  It was three cheers for Wednesday nights which was Ellie's night. I was as excited then as I am now, to see what we were making, each week. If you have not cooked anything from Ellie Krieger and would like to get to know her style better, feel free to join us weekly.  There are no minimum requirements.  You will find us on our page and see what we are doing. These salmon burgers are nothing like any burger, I have had, in the past.  The salmon adds lots of flavor while soy sauce, garlic, scallions, red bell pepper, sesame oil and freshly ground black pepper being i

This week was my turn to pick the recipe, we are cooking, in Wednesdays with Donna Hay (WwDH).  I knew, I was going to love these from the very first.  I did not disappoint myself.  These were yummy.  Of course, loving spinach and ricotta to start with, helps my admiration for this dish. The recipe was easier than I had thought.  There was no need to roll the dough.  The recipe called for it as it came.  I unfolded it and cut it in half.  I am thinking that it could have been cut into thirds and made a better looking "pie".  It did not call for many ingredients and I had them all on hand, except for the puff pastry. It is a matter of mixing all the ingredients together, plopping this down on the dough and folding it.  Even I, who panics when I deal with pastry dough, relaxed through this. I made half the recipe which gives one two generous pastries.  It was easy to gobble one down.  I can hope, I was more refined than gobbling but it felt that way. Do visit our si

There has been a major change in our lives, a very difficult one.  Over a year ago, my husband was diagnosed with ALS.  The first year went rather smoothly with only slurred speech but in the past months, there has been a big change.  He can't swallow and has a feeding tube.  His speech is unintelligible and his ability to breathe has changed although I am thankful, he is breathing on his own. I don't really have to say more.  We have no idea what tomorrow brings but fortunately, we are spiritual people and believe that God runs the world.  I don't have to understand everything; I do have to accept it. Granted this is a difficult one to handle but we are doing just that. We are blessed with wonderful children who are there for us.  We have the bonus of some married grandchildren who have stepped in to be there also. This plus good friends and neighbors gives us a strong support system. The little ones bring the most joy in their special way.  I get such joy when I se

I bought Kosher by Design Cooking Coach for my daughter when she got married and promptly borrowed it and still have it.  While it is filled with great tips and techniques, even better, it has dynamite recipes. I made a whole bunch of dishes from the book, last week, and loved each and every one of them.  This particular dish is better than I had expected.  It is comforting and filling and scrumptious.  The mixture of the sweet topping with a savory meat goes together beautifully and is a pleasure to eat. Turkey Shepherd’s Pie with Sweet Potato Topping (adapted from Susie Fishbein) Ingredients: water 6 large sweet potatoes, peeled, cut into 1⁄2-inch chunks 1⁄3 cup real maple syrup 1⁄2 teaspoon fine sea salt 1⁄8 teaspoon cayenne 1 tablespoon plus 2 teaspoons olive oil, divided 1 pounds ground turkey 1 pound ground beef 1 medium onion, peeled, cut into 1⁄4-inch dice 1/2 teaspoon garlic powder 1 teaspoons dried oregano 1⁄2 teaspoon ground sa

We eat gefilte fish at least twice, and sometimes three times on Shabbos (Sabbath).  Many years ago, I found a need to find ways to make it a little bit differently.  I started baking it, then I made patties, then I served it in a sauce and now I am making a completely different kind of patty. The original recipe from Kosher by Design, Cooking Coach calls it a faux crab cake and uses surimi imitation crab.  I could see no reason to do that.  I wanted gefilte fish.   Gefilte Fish Cakes  (adapted from Susie Fishbein) Ingredients: 1 roll of gefilte fish 1 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 eggs, lightly beaten 1/2 red bell pepper, minced 1/4 cup onion, minced 1 tablespoon Worcestershire sauce 1 dash Tabasco 1 tablespoon fresh parsley, chopped 1 teaspoon Old Bay seasoning  (I didn't have - added a spice mix from my shelf) Juice of 2 lemons 1 cup bread crumbs (used Panko) Method: Preheat oven to 375 degrees 

I thought Asian Cole Slaw sound different and yummy but now I am not sure.  The soy sauce turns it brownish so it looks like it has been sitting around for months.  The flavor  is good especially with peanut butter in the mix.  Unfortunately, people don't gravitate toward it. I would like to use this sauce again on something else.  It would be great with noodles or chicken or broccoli. Asian Cole Slaw Ingredients: 3 tablespoons Mirin 3 tablespoons  oil 2 tablespoons creamy peanut butter 1 1/2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon dried ginger 1/2 tablespoons minced garlic 3 cups thinly sliced green cabbage 1/2 red bell peppers, thinly sliced 1 carrots, shredded 1/2 teaspoon chopped cilantro Method: In a medium bowl, mix the Mirin, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. In a large bowl, mix the green cabbage, red bell pepper, carrot, and cilantro. Toss with the peanut butter mixture just before serving.