BIZZY BAKES

Three cheers for Gaye!!!! Gaye selected Shrimp Creole on page 184 on Weeknight Wonders. Shrimp, not being an option for a kosher cook, I substituted chunks of chicken. I was fortunate to find two cooked chicken breasts in my freezer and cut them up and we had a fabulous creole with them. I cut the amount of canned tomatoes down also. I thought it would be a soup, if I used the recommended amount. Hubby commented on how much he liked it twice. That is a really good sign. I agree with him. It was tasty and had everything needed for a meal in the dish. You can check what our other members made by going to Eating with Ellie website. Eating with Ellie is a group of cooks who enjoy Ellie's healthy and yummy recipes. There are no requirements to participate. Just link up the choice for the week. The book we are using, Weeknight Wonders, has a diversity of recipes and the real challenge is selecting with so many good choices. Linked to:         ...

   Margaret Selected  Asian Chicken and Vegetable in Foil Packets page 143  in Weeknight Wonders.  It is chicken cutlets topped with veggies and sauce made in aluminum foil packets.  I love the results but did not enjoy cooking in aluminum foil.  I think, it just made it messier.  I served this with rice and used some of the sauce and vegetables to mix in the rice. I would have enjoyed broccoli added to the vegetables or in place of the green bell pepper.  Actually, carrots, cauliflower, zucchini, peas, beans or squash would be good additions to the recipe (not all of them),  I would like sweet potatoes on top of the chicken as well .  This lends itself to be a versatile dish. Check out E ating with Ellie  to see what the other members did with their Asian Chicken and Vegetables.  You might want to see what we are making in the near future and if it appeals to you, feel free to join us. Weekend Potluck   ...

These turned out to be better than the best roasted veggies, we have had, in the past.  I think, the Balsamic had something to do with this.  I, also had never used  eggplant in roasted vegetables before either. I owe an apology to someone but I don't remember where I got this recipe.  I did so much cooking for the first days of Passover and used many books and recipes from the Internet, I am confused about this particular one.  If this is your recipe, please let me know, so I can give you credit. Crispy Roasted Vegetables Ingredients: 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 yellow pepper, chunked 1 orange pepper, chunked 3 small zucchini , sliced down the middle and then cut into one inch pieces 1 eggplant, peeled and cut into chunks 1 tablespoon dried parsley cooking oil spray salt and pepper to taste 1/2 teaspoon onion powder Method:  Preheat oven to 425 degrees F. Pour olive oil and balsam...

I found this wonderful recipe on Bon Appetit , a blog, not the magazine.,  Go take a look and see for yourself. I knew it would be a hit and even though, I was missing some of the ingredients, I went ahead and put it together. What a success!!!! It was easy to make and delicious to eat. For the original recipe, go to the source and get all the details. Of course, it doesn't hurt that this is a recipe, originally from Nigella Lawson, one of my favorites. What I like about her is the way she writes her books, with cute phrases, hints and interesting pieces of information.  It is like reading a novel with fantastic recipes included. This recipe is from a few years ago and I see that she has a new recipe for this salad that looks interesting too.  It is on Food Network. Peanut Butter Noodle Salad adapted from Nigella Lawson Ingredients: Dressing  2 tablespoons olive oil 1 tablespoon sesame Oil 1 teaspoon garlic flavore...

Easy to make Cute and a Bit Different Delicious Bell Pepper Frames Ingredients: Spray cooking oil 4 slices of  red pepper, no seeds 4 eggs 1/2 cup Mexican cheese salt and pepper to taste Method: Clean out one or two red bell peppers and cut off both top and bottoms. Slice about 1/4 inch pieces completely intact. Spray skillet with oil and cook both sides of pepper rings until slightly blackened. Drop egg into the center of each pepper frame and cook until it sets. Sprinkle salt and pepper to taste. Sprinkle shredded Mexican cheese on top and cook for another 2 minutes or to doneness you prefer in an egg. Eat and enjoy. Linked to:                     Full Plate  Thursday          F oodie Friday with the Seaman Mom        Weekend Social Link Part y                 W ee...

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                        Happ...

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...

This is a way to make more of your mashed potatoes.  I love mashed potatoes, pure and simple but then, I also love them mixed with all kinds of vegetables, in kugels, bakes, potato balls and of course, these patties.  They are easy to make. Mashed Potato Patties Ingredients: 4 large potatoes, peeled and quartered 1 cup carrots, chunked 2 tablespoons olive oil 1 onion, diced 1 cup (8 ounces)  sour cream 1/4 cup milk 1 teaspoon onion powder 1/3 cup green pepper, chopped 1/3 cup red pepper, chopped 1 teaspoon salt Method: Preheat oven to 350 degrees.  Cover a cookie sheet with parchment paper.  Put aside. Fill a large pot 2/3 of the way up with cold water.   Add to water potatoes and carrots. Bring to boil and cook for up to 20 minutes or until soft and cooked through. While vegetables are cooking, heat oil in a skillet. Add onions and cook for 10 minutes, stirring occasionally. Add bell ...

I had some extra stew and threw in some spinach to make a meal for that night.  The rest, I froze for the upcoming Jewish holidays. Sausage Stew Ingredients: 8 to 10 medium potatoes, cut into 1-1/2-inch pieces 2 large white onions, quartered 1 large green pepper, cut into 1-inch pieces 1 large sweet red pepper, cut into 1-inch pieces 2 pounds sausage, cut into 1-inch slices 1/4 cup olive oil 1 tablespoon dried basil 2 teaspoons salt 1 teaspoon pepper Method: Place potatoes in a  roasting pan.  Add onions, peppers and sausage; toss gently.  Combine oil, basil, salt and pepper.  Pour over the eat and vegetables; toss well. Cover and bake at 350° for 45 minutes or until potatoes are tender Originally published as Creamy Sausage Stew in Country Woman January/February 1995, p29 Linked to:   Treasure Box Tuesday        Two Cup Tuesday         In and Out of the Kitchen   ...

This is the first Friday of the month and that means, INA FRIDAYS.......Wow!  This month is main dishes and I looked through many of Ina's delicious recipes until I came upon this Chili.  I had just baked some cutlets and wanted to make a sauce for them but it was more fun turning them into chili. You can make this as spicy as you want.  Since hubby does not enjoy spicy, I used a mild salsa.  Go ahead and choose a spicy one.  Add more red pepper flakes or cayenne.  Follow your instincts on this one. This month, the theme is main dishes.  I am going to include the monthly themes and I do hope, you would like to  join us.  Just link up.   APPETIZERS/DRINKS:  April, August, December SALADS/SOUPS/SIDES:  May, September, January MAIN COURSES:  June, October, February DESSERTS/OTHER:  July, November, March Today is the day after a Jewish holiday and here I am cooking for the Sab...

It has been a long while since I participated in the Improv Cooking Challenge and I hope, I remember what we are supposed to do.  We will find out together.  Thanks Kristen for your welcome back and your leadership in the Improv Challenge.  You can find Kristen at the Frugal Antics of a Harried Homemaker. I don't think that I am a citrus person but in truth when I use any citrus flavor I enjoy the food.  Therefore, at first, when I heard that it was Lemon and Lime, I was not excited.  Adding to this, I found this out on Monday and had to come up with something, all in the middle of report cards, company, babysitting for my precious granddaughter and life in general.  I did come up with an interesting cake which I still plan to make.  It used a lemon-lime soda in the ingredients and that sounds like fun. I ended up with a salmon and vegetable dish with the main flavors as lemon and lime although I added a little orange juice as well.  The r...

We were excited to hear that Barilla is now selling gluten-free pasta but it has not arrived at our local stores.  Ronzoni has and tonight, I used their penne, for the first time.   Barillas has many shapes, as well.    I am not sure but I think that the Ronzoni penne which I used tonight is better than the brands, I have cooked with.  I want to make more dishes and also to use Barilla. I am not sure how to do a taste test using the four brands I have access to.  Too much eating.    Tonight, I cooked this dish using roasted red and orange peppers, penne pasta, roasted tomatoes, and shredded chicken.  The minimal sauce was made of oil, vinegar, tomato paste, oregano, basil, sugar, black pepper and salt.  I thought I would want additional sauce but it was fine, coating the pasta and nothing more.  Hubby and I both enjoyed this and hubby had seconds.  I would make this again. Check out the other Donn...

We are not hot dog eaters but, in the summer, there is always a package in the freezer for last minute barbecues, just like there is chopped meat and chicken cutlets.  With some potatoes and salad, we can throw a  party together in minutes. Today, I found three packages with a total of 4 hot dogs in the freezer.  Time for a new package and to get rid of these.  So for dinner, we had hot dogs (in place of sausages) and bell peppers.  I stuffed a gluten free hot dog roll with lots of caramelized onions, three different colored peppers, seasoning and of course, the hot dog.  My hubby was about to get the mustard but I strongly suggested not to.  The vegetables blended with the seasoning and added enough flavor that we would not want the mustard to dilute it.  We ate it with a green salad with tomatoes from the garden and we were perfectly content.  Don't forget the glass or orange juice. Peppers and Dogs ( the hot dogs were chicken dogs ) ...

 In my weekly menu, in the previous post, I listed this Chunky Dairy Ratatouille as one of the dairy meals, we would be eating this week.  I have made ratatouille many times but I don't remember using cheese.  It is such a good idea. It is a little like lasagna with no noodles but lots of veggies. I am tutoring, this summer, and unfortunately, the hour is just when I normally make dinner.  I know, I have to make adjustments and either cook, in the morning, which I like to do or prep before the student arrives and then cook, after he leaves. Since, I did not get to this, in the morning, I started preparing, an hour before my young man arrives.  Although, this is not a difficult recipe to make, the peeling and chopping was time consuming and with interruptions, I ran out of time.  I must improve my scheduling. Bottom line - this is a delicious dish and it was worth a bit of confusion. Originally, I was going to use the recipe from Joy of Kosher but ...

I am nor sure if this really is a dinner.  Living magazine, this month has a spread of plates with different combinations.  Each one tempted me so I decided to do my own thing, make what we like.  I can see making variations during the summer when we want lighter foods and sometimes cold food. I see this dish being determined by what you have in your house.  I had some  baby potatoes, a slice of salmon, bok choy, tomatoes, orange pepper, sweet jarred peppers, eggs and an open bag of frozen peas. This dish can be made without cooking but I wanted to use the salmon and some of the potatoes.  I have a new pan that proclaims (in its advertising), you do not need to grease the pan at all.  I made the salmon in this pan and it seems to be true.  I also boiled some eggs and microwaved those baby potatoes and the peas. While the salmon was cooking, I sliced the orange pepper, removed some sweet mild peppers from the jar, sliced tomatoes, bok cho...

One of the highlights of the month is the reveal of the Secret Recipe Club.  This highly successful group led by A pril brings you wonderful recipes chosen by a secret partner.  My group leader is Suzanne .  Thanks ladies for making this happen. I was super excited when I found out who my assigned blog was run by, the well-known and charming Miz Helen with the big and welcoming smile.  Many of you know, Miz Helen from her linky, Full Plate Thursdays but she has so much more, on her blog.  Check out her garden and then there is adorable Max.  You don't know Max?  Get over to Miz Helen's Country Cottage and find out. With apologies, I had to make some changes in the recipe, I chose.  I decided to make the quiche without the crust.  One of the ways, we have cut down on our calories and fat intakes is to eliminate pie crust from our diet with a possible few exceptions.  Also, being kosher meant not including both dairy and meat and ou...