BIZZY BAKES

Over the years, I have made many kind of muffins but not enough of the savory ones.  When I came across this recipe in "The Best of the Family Table", I jumped to make them.  The recipes in this book come from a weekly magazine, called Mispacha which means Family.  One section in it is dedicated to cooking and recipes and I have found that there are some original and tasty ones there. Cabbage is one of those veggies that I think, you either love or hate.  I love it in almost any form.  It is great in salads, soups, baked goods, side dishes and mains.  It can be mixed with a variety of other ingredients. Cabbage is a cruciferous vegetable.  I included a list from the World's Healthiest Foods .  Sometimes it is hard to understand how vegetables are related, certainly not by taste or crunchiness.  I read that originally cruciferous veggies were chosen by their appearance of a cross (crucifix) but that has been changing. Cruciferous Veget...

These bundts are not the small ones but the ones that are the size of muffins.  I used a recipe for muffins and the time for baking was a bit too long for this size. Everyday Baking is a book for everyone's library.  Many recipes take no longer than 30 minutes baking time.  If you are like me, time is of the essence and knowing something will be ready in a short time, means last minute guests can get a yummy treat. The selection of bakes is well rounded and appealing. I have not come across a recipe in which I didn't have the ingredients.  It is an accessible cookbook.  There is a chewy cherry chocolate chip cookie that is on my list and I am giving this serious thought for my grandkids.  After that, I have plans for an easy caramel banana galette followed by lemon scented blueberry cupcakes.  Yes, I could go on and on.  You will have to trust that there are recipes for everyone. Banana Mini Bundts -   Cooking Light     ...

Recently, I made hubby a zucchini corn bread and since then, there has been a daily call for corn bread with some kind of vegetable.   Better Homes and Garden s has this wonderful recipe with carrots and red pepper.  I think the zucchini bread still wins but this was also very good. Garden Veggie Corn Bread Ingredients: Nonstick cooking spray 1 cup yellow cornmeal 3/4 cup white gluten-free brown rice mixture 2 tablespoons snipped fresh chives 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 eggs 1 cup Rice Milk 2 tablespoons honey 3/4 cup coarsely diced carrots (2 to 3 small) 1/2 cup finely chopped red sweet pepper Method: Preheat oven to 400 degrees F.  Spray 9 inch square pan with cooking oil. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt. In a medium bowl whisk together eggs, milk, and honey.  Add egg mixture al...

When Allrecipes came out with a new magazine, about a year ago, I was excited to see what it was going to be like and immediately subscribed.  I was not disappointed.  I have found several dishes to make in each edition. When I look for a recipe online, I tend to end up in Allrecipes despite the plethora of sites with tons of recipes.  I am not sure if it is because they have such a great variety of recipes or that their recipes tend to be doable.  I am not sure that there is a time, I could not fine, what I was looking for. This month, one of the themes was zucchini and each zucchini dish looked better than the one before.  I plan to make almost every one of them, particulalry the zucchini cornbread casserole and the stuffed zucchini. There were several topics of interest and the one that was the most fun was, "A Day at the Fair", with its Deep Fried Oreos, Fried Cheese Curds, and Funnel Cakes, just as starters.  OK, you know, I don't usually fr...

I am impressed at the number of books, Donna Hay, has written. I have been reading two of her books with great pleasure.  I have been putting stickies on the recipes I like and I found a number that sound like something for our table. For my first recipe (not my first Donna Hay recipe), I chose a simple corn cake from Modern Classic, Book 1. The book has many photos and they are plated nicely and feel comfortable. Some books beautify their dishes and the surrounding area so, it feels like it doesn't belong in my house. Her food is often on a plain white background and stands out beautifully, simple in design. I was interested in these corn cakes because they have Cheddar cheese in them. I usually make mine without any dairy products. It also has bacon which I can't use because I am kosher. I substituted some olive oil to cook the corn cakes in. I did not like, the set-up of the recipe, since the flour and baking powder were separated by several ingredients and I ended ...

This is another recipe brought over from My Sweet and Savory. This is when a kosher site runs into difficulties. This recipe was meant to be made with shrimp and we don't eat shell fish. Salmon may be a poor substitute but it was good. I found this to be an easy recipe which went quickly as I find most of Donna's recipes. I am going to share my recipe which of course, will be different from the other participants. Ingredients; Recipes: 1 tablespoon olive oil 1 large onion, sliced 1 clove garlic, chopped (more was called for in original recipe) 1 can diced tomatoes 1 cup white wine 1 cup vegetable broth 2 salmon fillet 2 tablespoons parsley black pepper Method: Heat a large skillet over medium heat and add oil, onions and garlic. Cook, stirring occasionally for about 8 minutes until onion are soft and golden. Add tomatoes, wine and broth. Simmer for 10 minutes until slightly thickened. Add salmon and cook for 5 minutes on each side or until cooked through. Add parsley...

It is good to be back.  Having been away from blogging since January, I came back with a different point of view as to what I expect from blogging and what I want to give to blogging.  This has changed greatly.  I am not sure why but I do know that before I had to take a break, I was thinking about how to change the blog and evaluating the time I put into it.  These changes may be a continuation of that or perhaps, having such a big change in my life caused me to re-prioritize. This time, I will not allow myself to feel pressured to get a recipe on the blog.  I had made up mandatory obligations for myself and if I ask why, I don't have a sensible answer.  I do have to meet my commitment to the groups I am in and that is my pleasure to do.  On the other hand, if for some reason, I can't accomplish this, I am not going to beat myself up.  Of course, this does not include any group where we cook from another blog.  That is not negotiab...

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...

I don't use two vegetables enough in my cooking.  They are corn and carrots.  I adore corn in almost any form from eating it almost raw to incorporating it, into a casserole.  Carrots, I do use, in soup and salads but not enough as the star of a dish.  In this recipe, the carrot is certainly the lead character in the loaf. This looks like a bread but it is not . It is a kugel which means it is closer to a pudding than anything else. If you look closely, you can see it is wet inside which is what it should be.  It can be made round, square or rectangular as well as in a loaf. Carrot Kugel Loaf - Source: The Kosher Palette - Serves: About 6 4 large carrots, mashed 1 cup gluten-free flour 3/4 cup honey 1-1/2 teaspoons baking powder 1/2 cup oil or apple sauce 2 large eggs 1 teaspoon pure vanilla extract cinnamon is optional (1/2 teaspoon) Method: Mash carrots. Preheat oven to 350°F. Coat a baking dish with non-stick cooking spray. Set aside. To th...

Time for another opportunity to cook in the Secret Recipe Club.   This was the brain child of Amanda from Amanda's Cookin'  and as I am sure you have seen, it has taken off like wildfire, presently with 4 different large groups. My recipe came from Cupcake Muffin .  I have been to Sara's blog a number of times before receiving her blog  to find my secret recipe.  She has a variety of recipes and they are just right for me.  This is such a good match.  I decided to check out a number of recipes so I could take a good look at what she is doing.  A number of times, I picked my recipe but talked myself into looking further.  When I got to this bread, I knew it was right.  After making a number of apple dishes, I was ready for pears and hubby loves pecans.  A match made in Heaven....   Thanks Sara. Pear-Pecan Spice Bread  (adapted from  The Kitchen Sink Recipes , original recipe  here ) (the only change I m...

The basic cornbread recipe, I used, is from Mark Bittman but I expanded upon it by turning it, into a glorious cheesy broccoli quick bread.  Cornbread is an easy dish to make and with a salad, is fulfilling.  Of course, it can be served with a meal, or for breakfast.  Also, as Mr. Bittman demonstrates, the variations seem endless. Cheesy  Cornbread:  ( Adapted from  Mark Bittman )  (gluten-free) Ingredients: 4 tablespoons  olive oil 1 1/2 cups cornmeal 1/2 cup brown rice flour mixture 1 1/2 teaspoons baking powder 1 teaspoon salt 1/4 to 1/2 cup sugar 2 eggs 1 1/4 cups milk, more if needed 2 sautéed shallots 10 ounces frozen broccoli 1 cup shredded cheese  (Monterey Jack) Method: Preheat oven to 375 degrees.  In small skillet, with one tablespoon of oil, cook shallots for 4 minutes. Meanwhile, combine dry ingredients in a bowl. M...