BIZZY BAKES

This is the season to use pumpkin in our recipes.  No, I am not tired of pumpkin after October.  For a squash lover, I think pumpkin is a sure-sell.  Of course, you can use real pumpkin but I was out to save time.  I find that most recipes using canned pumpkin are fast and easy.  This one is delicious too. Diana Rattray About.com   (adapted) Cinnamon Pumpkin Bars Ingredients: 1 1/2 cups gluten-free flour mix 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 2 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg                                                                    ...

Potatoes have always been a comfort food, in my family. When, I was a child and did not feel well, my mother would make me mashed potatoes. They were like a bit of sunshine casting its rays over me. As an adult, when I see a potato recipe, chances are, I am going to make it. When Paula Deen shared this recipe, it went with me, into the kitchen and turned into these Golden Potato Cakes. They come with the sunshine built inside. They definitely make me feel better. Golden Potato Cakes ----- Paula Deen (adapted) Ingredients: 6 cups cubed (1-inch) Yukon gold potatoes , peeled and cut into large chunks 1/2 cup potato chip crumbs (Ground in food processor) 1 egg, beaten 1/2 cup shredded Cheddar 1/2 cup chopped scallions 1/4 cup light sour cream salt and pepper to taste 3 tablespoons olive oil (I try to use less.)   Method: Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer about 12 minute...

The title of this recipe is what got my attention. Having made and liked gazpacho, putting it into a pasta dish, made sense and was appealing. "Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite." Wikipedia Gazpacho Pasta - Rachel Ray (some modifications made) Serves 4  See the video here. Ingredients: 1 pint grape tomatoes 1 medium zucchini, cut into small cubes (In retrospect, I should have made the pieces a little bigger.) 2 tablespoons olive oil, black pepper 1 pound gluten-free penne 2 stalks celery , roughly chopped 1 cup flat-leaf parsley leaves (two large handfuls) 1/2 cup almonds, toasted A few dashes of hot sauce Method: Pre-heat the oven to 400ºF and place a large pot of water ov...

  This month, Chinese Food is the theme for our recipes for Kosher Connection.  This is not authentic fried rice but I think it still fits the category.  This is Ellie Krieger's Spicy Fried Rice with Peanuts and it is good, even better than my more traditional recipes for the rice.  For those of you who do not know how much respect, I have for Ellie's dishes, let me say right now, I have found her food to be healthy and tasty and hubby loves anything I make from her books.  He does not know they are Ellie recipes but when I make one, he always comments on how good it is. I have made this recipe a number of times with minor changes, each time, such as leaving out chicken, this time.  I already had a chicken dish made and saw no reason to add it to the rice.  This was part of a Chanukah meal. I have this posted on My Sweet and Savory with Cashews in place of the peanuts. Spicy Fried Rice with Peanuts - adapted from Ellie Krieger (Comfort Food ...

Since, I make salmon almost weekly, I like to experiment.  This week, I made a simple dish, pouring Sweet Vidalia Onion Dressing over the salmon fillets and sprinkling crumbs made from sweet potato chips plus some oregano from the garden.  Different and good. Baked Onion Salmon with Sweet Potato Crumbs Ingredients: 3 salmon fillets 3 tablespoons Sweet Vidalia Onion Dressing 2 teaspoons sweet potato crumbs (from chips) 1 teaspoon fresh chopped oregano Method: Preheat oven to 350 degrees. Pour some water on the bottom of a baking dish or spray with cooking oil. Place salmon fillets in pan and pour dressing over the salmon.  I did not cover them but drizzed over about 2/3 of the fillets. Sprinkle crumbs on top. Bake for 15 minutes. Sprinkle oregano on top and serve. linked to Inspire me Monday

Soup was so good for us, last night, that I dared making it, for a second night in a row.  Usually, I would not do this.  Soup is filling but hubby gets hungry after a while and I can't say I blame him.  Last night's Avocado-Spinach soup can be found here. I have had a craving for potato soup for days.  The truth is, I almost always have a craving for something-potato and I restrain myself.  Tonight, I played it differently. Actually, this morning, I put the soup up in a crockpot.  I made it very plain until I got home and tasted it and then I quickly made some additions. It turned out to be a great soup, not just a good one.   Creamy Potato Carrot Soup Ingredients: 1 tablespoon olive oil 1 large onion, sliced thick 4 potatoes, chunked 1 orange bell pepper, sliced 2 cups organic vegetable soup 2 cups water 2 carrots, shredded or thin sliced (I added these in the afternoon) 2 tablespoons chimichurri aioli (It’s an Argentinean ...