BIZZY BAKES

This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine,  Jun/Jul 2015 on page 88. I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to.  This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts.  Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture. I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli.  I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper.  Pulled together with olive oil, it made a delicious side. Check out what others cooke...

This week, I made Broccoli Soup with Beans and Pasta.  This is the easiest recipe, the perfect one to make when you come home from work, with little impetus to fuss, in the kitchen.  It has few ingredients and is from the book, "Thirty Minute Pasta" by Giuliano Hazan.  This is my contribution to our group of cooking ladies who weekly attempt to make a recipe from this book.  The recipes are generally easy, yet delicious. Check out the blogs of these ladies  Kayte , Margaret , Peggy , Glennis  to see what they have made this week.

The clue to success - add pastrami .  I have been using pastrami recently, a meat, I rarely use because of the high salt content.  I seem to be craving it.  I see the word in print and I must make the recipe.   I make a dish and see pastrami as an added ingredient that will enrich the original recipe.  I am enjoying eating this but frankly, I have to crack down on myself and stop adding it to so many dishes.  In the meanwhile, I highly recommend the taste. Broccoli Saute Ingredients:  2 tablespoons olive oil 1 large onion, sliced and halved 2 cups pastrami, sliced in strips  1 teaspoon minced garlic  1 large bag frozen broccoli  Method: Heat oil in a large skillet.  Add onions and sauté till golden and crispy, about 15 minutes.  Remove from skillet and place on paper towels.  Add pastrami and garlic to the skillet and sauté 3–5 minutes.  Add broccoli and s...

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           ...

I did make cauliflower rice once before and I remember it was good but it obviously did not make a strong impression, long term,  I ventured into it again, optimistic and excited, to find my hubby doesn't like cauliflower.  All these years and that never surfaced.  Perhaps, at times, he is overly polite but this time, he made himself clear and pushed the cauliflower rice to the side and left it there. I am still glad that I made it and will make it for company in the future.  I made a version of fried rice, making a stir fry and adding pieces of eggs.  I loved it but I love cauliflower and often make it for myself for lunch and eat it with a little bit of butter and Parmesan. Cauliflower "Rice" Stir Fry (adapted from Whole Living ) Ingredients: 3 cups cauliflower florets 2 tablespoons olive oil, divided 1 sliced red onion, divided 1/4 cup Vegetable Broth 1tablespoon minced fresh ginger 1 thinly sliced small red bell pepper 1/4 tea...

I mention, in another post, I am cooking lots of side dishes.  We really don't ever run out of sides.  There are those from veggies, rice, quinoa, pasta, greens and bread.  The combinations are endless.   The book, I found the recipe in has been on my shelf since 1994.  There are a whole series of 365 Ways books highlighting different areas of cooking.  This one is right for me since it is vegetarian.  Although, I am not a vegetarian, a good share of my cooking is purely veggies.  The more we eat, the more we like our vegetables. Why don't children like vegetables?  It makes no sense to me.  Guessing, the parents are to blame.  A lot of the child's choices have to do with what is put in front of her or him as a baby.  (Is that why I like chocolate?) On the other hand, there are some inborn preferences.  It happens my youngest child does not like bananas and has not offered it to her baby.  My husband lov...

I found out, at the last minute, I was having two families over for Sunday morning brunch.  I pondered what to make and threw out the idea of omelets, pancakes, French Toast and waffles.  My thoughts generated to a potato bar or hash browns and that just did not feel right. I did what a smart cook does who has no patience to start pulling out cookbooks.  I went to the Internet and came up with a few recipes that motivated me to get into the kitchen.  I thought broccoli quiche, potato casserole, blueberry muffins and bagels, lox and cream cheese.  that should fill us all up. Crustless Broccoli and Cheese Quiche  adapted from  Cooking Light JULY 2003 Ingredients: 2 teaspoons olive oil 1/2 cup vertically sliced onion 3 - 5 cups broccoli florets Cooking spray 1 1/4 cups 1% low-fat milk 1 cup (4 ounces) shredded Mozzarella 2 tablespoons chopped fresh parsley 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ...

This week, Margaret chose Hokkien Noodles with Sesame Chicken from New Food Fast by Donna Hay for out WwDH. Of course, I had no clue as to what Hokkien noodles were so I went to one of my favorite sites, Wise Geek, to find out. " Hokkien noodles are round egg noodles that are usually of medium thickness. Often packaged and sold in refrigerated packages in ethnic food shops and health food stores, these noodles are favorite options for inclusion in stir fried dishes as well as in several varieties of soups and entrees seasoned with mixtures of meats, fish, and vegetables. Dishes that make use of Hokkien noodles are found all over the world, with some of the most popular recipes originating in Malaysia, Singapore, and China." I have to admit that I used Sesame Chicken which I made for Friday night since the recipe was similar and I had it left over and it made no sense to duplicate my efforts.  Tonight, I altered the seasonings lightly, added broccoli and noodles and ...

I know that I have posted a number of stir fries (or  frys) recently but the seasoning in this one was different and we liked it.  I also added extra cashews.  Could not resist them after they were toasted.  Instead of asparagus, I used a combination of extra veggies, I had on hand, green beans, red bell pepper, broccoli and carrots.   We don't use oyster sauce so I added more soy sauce to take its place.  The same applies to fish sauce.  You can find the original recipe here . Chicken Stir Fry 1/2 cup raw cashews 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 tablespoons soy sauce 2 tablespoons oil 1/2 cup  low-sodium vegetable broth 2 cups vegetables of choice 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/8 teaspoon cayenne pepper 1/2 cup chopped basil 1/4 cup chopped chives Freshly ground black pepper Preheat the oven to 350°.  Spread the cashews in ...

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...

I made this because the name of the soup sounded so "weird".  I have made creamy broccoli soup for many years but never thought of adding apple to the soup.  Apple has such a clean flavor to it, I decided that if it didn't improve it, it certainly wouldn't harm it.  I made it for the upcoming Jewish holidays and I have not tasted it yet.  I will have to get back to you with a report on what the apple does, if anything.   Broccoli, Leek and Apple Soup (Adapted from Cookstr) Ingredients: 2 tablespoons olive oil 1 onion, thinly sliced 2 leeks (white and green parts) diced 2 Granny Smith apples 1 bunch broccoli, trimmed and cut into small dice (about 3  cups) 3  cups chicken or vegetable broth 2 potatoes, peeled and diced Pinch of cayenne pepper Kosher salt and freshly ground black pepper Fresh chives, for garnish Method: Heat the oil in a large soup pot over low heat.  Add the onion and leeks, cover, and cook ...

Broccoli is a favorite food in our home. It is rewarding to eat food, we enjoy and know we are getting health benefits from it. It is high in fiber, calcium rich and has Vitamins A and C. It is a fighter of cancer and other health hazards. It seems to me that the vegetables from the cabbage family such as broccoli, cauliflower, bok choy are quite a variety and from all of these, broccoli wins in the benefits department. Broccoli is another versatile vegetable. Broccoli does beautifully in a stir fry. It is delicious plain or with a little garlic and butter. I make a kugel out of it, sometimes mixing in cauliflower. I think broccoli is pretty and I love to steam it and add it to a salad. I make a mean broccoli cheese soup. I decided to make it simple although, just his week, I used broccoli in a number of dishes including a pasta dish, a salad and a stir fry. There is something about roasting vegetables that make them better than with any sauce. Double Sesame Broccoli...

Since I bought two rolls of polenta, I want to use them but I want to do something, I know we will like, with them. Since, we are vegetable aficionados, I decided vegetables of some kind, had to be involved. "Eating Well" comes through time and again with good, solid, healthy recipes so that is where I turned for an idea. With a name like, "Polenta and Vegetable Bake", I couldn't go wrong. If you have not made polenta or bought the rolls, I suggest you give them a try. They are versatile and I have a feeling, as I am more comfortable cooking with polenta, my imagination is going to be the drive that determines the recipes. Polenta and Vegetable Bake (adapted from Eating Well) Ingredients: 2 tablespoon olive oil 3 cups broccoli florets 1 small zucchini, finely diced 1/8 teaspoon ground pepper 1 1/2 cups marinara sauce 1/2 cup chopped fresh basil or oregano or cilantro 4 slices prepared polenta 1 1/2 cups shredded Mexican cheese, divided Method: ...

Stuffed Potatoes, both white and sweet potatoes are a treat for us.  I have made them for years but usually, I cop out and simply mash down a little on the potato while in the skin and the plop a vegetable and some cheese on top.  I microwave it and voila, there is a good stuffed potato. I decided to put more effort into these and see if it made a difference.  I scooped out most of the potato from the skin and mashed it with sour cream and some chopped broccoli and scallions plus a little red pepper and it became creamier and the whole potato when stuffed was different.  The creamier potatoes made it much  better and I am betting that this is the way, I will make these, from now on. Broccoli Stuffed Creamy Potatoes Ingredients: 5 medium potatoes 1/2 cup sour cream 2 cups of chopped broccoli 3 scallions, sliced 1 cup Cheddar cheese salt and pepper to taste Method: Wash potato skins well so they can be eaten too. In a 400 degree 0ven, bake pot...

Since we do not eat dairy meals following meat meals (six hour separation), I decided to make this quiche without cheese.  I love cheese and look for excuses to put it into almost any dish which is why I was surprised about the yummy results of this "pareve" quiche.  Although, it had 5 eggs, it did not taste eggy.  I only used some fresh parsley and a bit of Worcestershire sauce to season it; yet it was flavorful.  This one should be seen again at our home soon. This is one of the many recipes I have made after searching the cupboards and refrigerator.  I found a half of a bell pepper, a container of mushrooms, some broccoli left over from another dish and onions are always at home in my house.  When I looked for seasoning, I opened the cupboard and the first item, my hand touched was the Worcestershire sauce.  The choice of parsley came down to what was left from my picking herbs in the garden.  I bring some in every few days and they stay be...