BIZZY BAKES

I was looking for a dish to round out my Shabbos meal on Friday night.  I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices.  We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner.  I wanted something to complete the meal and make sure, there was something for every one.  Rice sounded right. This makes a pretty dish and a neutral one.  While it definitely has flavor, it seems to go with almost any other food.  It served its purpose since it did a disappearing act. This is a Cooking Light recipe and I have been fortunate with their recipes.  I get their magazine and always find a few new recipes to test.  Many go on the roster for future meals. Baked Rice with Butternut Squash (adapted from Cooking Light September 2002) Ingredients: 1 24 ounce bag of frozen butternut squash cubes 2 cups fat-free, less-sodium vegetable broth 1 cup water 1 teas...

Glennis selected Grilled Tandoori Chicken Breasts from Weeknight Wonders - page 137. I think the world of Glennis. In the short time, I have known her, she has been a positive force and a happy voice within our group. Please explain to me how this lovely woman sent us out to grill in a temperature of only a few degrees. I do forgive her though since this was a fabulous dish and we both ate every bite and wanted more. I served it with a spicy quinoa dish with red bell pepper. They went well together. I did have to make a major change since the recipe called for yogurt and as a kosher cook, I don't use dairy and meat together.  Thanks to Tofutti sour cream - I had a good substitute. This recipe had mostly spices mixed in with the Tofutti sour cream.  It marinated for a short while and then was grilled.  Another easy dish that was not time consuming. Do check out what the other Ellie cooks have made and if there were any changes.   Eating with Ellie has al...

Pasta with Pumpkin and Sage Butter - Adapted from Donna Hay This week, our Donna Hay group made a simple pasta dish, selected by Margaret .  I did not have pumpkin but I did have butternut squash which I subbed in.  I also did not have fresh sage but I did have some dried sage to take its place. I am not sure how I would rate this dish.  We enjoyed it and I would make it again but it would not go on my must haves.  I think, I would have liked another element, caramelized onions of a green vegetable.   This only had butter, sage, pasta, Parmesan and squash and other than browning the butter and cooking the pasta, it went together with ease and did not take long at all.  I did not have to cook the squash; I bought a bag of frozen cubes and that really made this a snap. Please go on over to the Wednesday with Donna Hay page and see what everyone else did with this dish and whey they thought of it. Weekend Potluck       See Ya ...

At first, I was making a plain spinach kugel but when peering in the refrigerator, I saw a little chimchurri dip left.  We do not waste if we can help it so into the kugel, it went.  I have no idea what chimchurri tastes like so it is hard for me to evaluate the dish.  I know, I liked it. Chimchurri Spinach Kugel Ingredients: 4 - 6  cups fresh baby spinach 1 teaspoon of olive oil 1 large onion, diced 1/4 cup chimchurri dip (store bought)1 tablespoon flour 2 eggs (I think 3 might have worked better) 1 teaspoon onion powder salt and pepper to taste 1/4 teaspoon nutmeg Method: Saute onion in heated olive oil.   In a large bowl, place spinach and add cooked onions. Add chimchurri dip, flour, eggs, nutmeg, onion powder, salt and pepper, Mix all ingredients together, mixing well. Bake at 350 degrees for 30 - 45 minutes.  It should be dry when you put a knife into it. Eat and enjoy. Linked to:    See Ya at the Gumbo ...

Usually when I am looking for a recipe, I check out Epicurious, Allrecipes, Food Network, Eating Well of any of those generalized and wonderful sites.  In reality, it is a lot more fun to check blogs that are new to me.  Not only do I get a new recipe, I get a new blog to view and possibly a new online friend. This time, I came across, Gimme some Oven  , written by an upbeat blogger Ali who wants to make cooking easy, healthy and delicious.  She not only enjoys cooking, she enjoys people and puts the two together.  She sounds delightful and I think you might like to meet her. Potato Soup Ingredients: 3 tablespoons butter 1 cup diced  yellow onion 1/4 cup gluten-free flour 2 cups vegetable stock 2 cups milk, warmed 1 1/2 pounds potatoes, peeled  and diced 1 cup shredded sharp cheddar cheese 1/2 cup sour cream salt and pepper to taste 2 handfuls of baby spinach, sliced 1 shredded carrot Method: Place butter in a large soup pot .   Ad...

This is one of those throw it together recipes, using what is found, in the cupboard and refrigerator. As you may have noticed, I make many of these, and usually am pleasantly surprised by the good results. Penne with Broccoli and Apples Ingredients: 16 ounce box of gluten-free penne pasta 1 box frozen broccoli, chopped 1 apples, peeled and diced 1 cup shredded or diced Monterey Jack cheese 1/4 cup sliced almonds Method: Cook penne according to package directions. Three minutes before draining, add broccoli to the pot and finish cooking.  You can also cook the broccoli separately or microwave it. Drain.  Replace in saucepan. Add the cheese and mix through the penne and broccoli. Add the apples and almonds and heat for another minute or two. I didn't add milk but I think a half cup of coconut milk would be a great addition. Add milk after the cheese and mix in.  Eat and enjoy.   See Ya at the Gumbo    ...

It is common for me, it bread chicken with different nuts, but not peanuts, which of course, are not really nuts. This was my first attempt and a very successful one at that.     I find good recipes in a variety of places and I think, I am the most successful with Cooking Light. Usually, healthy recipes run rampant and they don't lack for taste and appeal.  I was thinking that I could have mixed the honey and mustard with peanut butter and coated the chicken with that combination and then breaded it in the tortilla crumbs. The best part of this recipe is that it is baked and there is no grease to contend with. Peanut Chicken (adapted from Cooking Light) Ingredients: 2 tablespoons honey 2 tablespoons Dijon mustard 1/3 cup peanuts 1 cup tortilla chips, crushed 4 chicken breast cutlets  Cooking spray Method: Preheat oven to 500°. Combine honey and mustard in a small bowl; stir well. Place peanuts and tortilla ch...