BIZZY BAKES

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 ...

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...

I have no idea what people know about kosher eating.  To explain this recipe, I will share one fact with you.  Eating kosher means not mixing meat and dairy.  We don't serve both at the same meal and certainly, we do not cook with both. When Tofutti came out with a new product, a non dairy ricotta, I thought I would make something with meat and the tofutti.  I, already use the sour cream and cream cheese.  I made this dish with browned turkey and some good vegetables and the tofutti ricotta.  When, it came time to eat it, I found it very hard to do.  It just looked too real. Others that ate it said it was good so I will share that.  I still have some in the refrigerator and will most likely, taste it, later. Turkey and Faux Ricotta Wedges ( I found this online iFood TV . It is from the Better Homes and Garden New Dieters Cook Book. Ingredients: 3/4 pound ground turkey or turkey sausage 1 cup chopped fresh mushrooms 1/2 cup choppe...