BIZZY BAKES

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 ...

I don't make corn in any form enough.  Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole.  The best is fresh corn, straight from the garden, hardly cooked at all.  The natural sweetness of the corn shines in the fresh picked vegetable. When we had our garden, corn was our favorite crop.  When it was in season, it was nightly a  treat, for us.  I would have the water boiling before it was picked and shucked.  What a delight. Now, it has become an afterthought after the more healthy vegetables, such as broccoli and spinach.  This recipe inspired me to get out that corn and enjoy. Curried Corn Soup Ingredients: 4 tablespoons unsalted butter or olive oil 1 red onion, thin sliced 1 stalk celery, finely chopped 1 large carrot, finely chopped 2 tablespoons finely chopped peeled ginger 1 clove garlic, finely chopped 2 teaspoons fresh thyme, chopped 1 1/2 tea...

We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often. I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good. In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.   Ginger Glazed Salmon Ingredients: 2 salmon fillets 1/4 cup cold water 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon chili sauce 1 teaspoon grated ginger 2 teaspoons gluten-free...

For years, I wanted to get crystallized ginger but didn't see it in any of the stores.  Whenever, I came across a recipe that called for it, I thought again to track it down but I guess, it was not that important.  The other day, I was in one of the local stores that I frequent on a regular basis and there on the shelf was the ginger.  I am wondering if it had been there all the time or if they just got it in. Oriental Rice with Crystallized Ginger 1 tablespoon olive oil 1 shallot, minced 1 tablespoon Crystallized Ginger, chopped fine 2 cups cooked brown rice Method: Heat oil in a skillet. Add shallot and cook for 3 minutes. Add the crystallized ginger and cook for another minute or 2. Stir occasionally. Add rice to the pan and mix all the ingredients. When everything is heated, it is ready to be served. Eat and enjoy. Treasure Box Tuesday        Two Cup Tuesday         In and Out of the Kitchen        ...

I have discovered the parsnip and I am using it in a dozen different ways.  Parsnips go into my chicken soup but that has been the extent of my use of them. When I saw this recipe in the Rachel Ray magazine, I decided, with trepidation, to make this.  Actually, the recipe was for a puree but I made it more like mashed potatoes. Sweet Parsnips and Carrots Ingredients: 1 pound carrots, peeled and thinly sliced 1 pound parsnips, peeled and thinly sliced 1 turnip, sliced 1/4 red pepper, chopped 3 slices (1/4 inch thick) peeled fresh ginger 2 tablespoons light brown sugar 1 tablespoon olive oil chives Method: In a large saucepan, combine the carrots, parsnips, turnip, ginger & brown sugar. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes Drain the vegetables. Add the olive oil and mash everything together. Place in a serving dish and top with the chives . ...

I just got a box of 9 mangoes, again, and again, I am delighted.  I love what mangoes add to any dish, whether as a salsa or cut up into pieces or sliced or mushed.  I use mangoes in sweet dishes as well as savory ones.  It seems to pair with anything because of its mild but clear flavor. I could easily see how carrots would work well with this fruit so this recipe came to be, in our home.  I did hesitate when I saw the ras el hanout.  I have never heard of it before.  I learned from my experience with garam masala that there are recipes for everything online and off I went to look.  Sure enough, I found several of them.  Amazingly, I had all the ingredients in the kitchen. Stir Fry Carrots With Mango and Ginger   (adapted from Yummily ) Ingredients: 2 tablespoons   olive oil 1 cup onion (chopped) 1 /2 teaspoon   ground ginger 6 carrots (sliced into rounds) 2 tablespoo...