BIZZY BAKES

This is a way to make more of your mashed potatoes.  I love mashed potatoes, pure and simple but then, I also love them mixed with all kinds of vegetables, in kugels, bakes, potato balls and of course, these patties.  They are easy to make. Mashed Potato Patties Ingredients: 4 large potatoes, peeled and quartered 1 cup carrots, chunked 2 tablespoons olive oil 1 onion, diced 1 cup (8 ounces)  sour cream 1/4 cup milk 1 teaspoon onion powder 1/3 cup green pepper, chopped 1/3 cup red pepper, chopped 1 teaspoon salt Method: Preheat oven to 350 degrees.  Cover a cookie sheet with parchment paper.  Put aside. Fill a large pot 2/3 of the way up with cold water.   Add to water potatoes and carrots. Bring to boil and cook for up to 20 minutes or until soft and cooked through. While vegetables are cooking, heat oil in a skillet. Add onions and cook for 10 minutes, stirring occasionally. Add bell ...

I now keep two cans of salmon in the cupboard to be used as a miracle worker when I am at a loss what to make for a meal.  I took them out to make the following recipe from one of my favorite chefs, Ellie Krieger. Herbed Salmon Croquettes adapted from adapted from Ellie Krieger Method: 1 cup Gluten-free crumbs 1 small onion, minced 1/2 teaspoon garlic powder 2 cans salmon, drained of any excess liquid 1 teaspoon Dijon mustard 1 /2 celery stalk, very finely diced 2 large egg whites 3 Tablespoons chopped fresh parsley 2 Tablespoons chopped fresh dill  1/4 teaspoon freshly ground black pepper olive oil cooking spray Procedure: Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes. In a large bowl combine 1 cup of the Gluten-free bread crumbs, the onion mixture, salmon, mustard, c...

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 ...

Often, we have salmon instead of gefilte fish for the fish course on Sabbath night. I look for those not made with matzah meal and this week, it turned out, I could only find salmon gefilte fish. It is a little more expensive but it is tastier.  One of my sons was coming with his family and I know he likes when I make patties out of the frozen loaf so I planned to do so with the salmon gefilte fish. Jamie from Joy of Kosher has an interesting recipe on here site and I made a few changes to make it gluten-free and I baked it instead of frying and it was delicious. I think, we will be indulging in these loaves more often. This is cheaper than salmon fillets as well. Gefilte Fish Cakes (Joy of Kosher)  Adapted Serving : 8 Ingredients: 1 loaf frozen salmon gefilte fish, defrosted (22-ounce)  ½ cup diced red bell pepper 1 small red onion, diced 2 celery stalks, diced ½ cup light mayonnaise 4 tablespoons drieddill ¼ teaspoon freshly ground black pepper 1 egg 1 cup c...

I made leek patties for the Rosh Ha Shana table and just had to transform the recipe into one with spinach, as well. Spinach Patties Ingredients: 3 cups fresh spinach (microwave for a minute so it crumbles) 2/3 cup gluten-free corn flake crumbs 2 eggs salt and black pepper to taste 1 teaspoon herbs de provence seasoning (I love this and add it to almost everything) oil for cooking Method: Mix all ingredients together in a large bowl. Heat oil in a large skillet.  I did not use a lot of oil, just enough to coat the pan. Cook one side for about 2 minutes until browned.   Turn over and cook other side until brown. Serve plain or with any sauce.  I had some roasted pepper sauce to use with these.  Sour cream would be good as well. Eat and please do enjoy.

I am excited about participating in Little Thumb s Up.  Each month, these is a chosen ingredient and we can link up as often as we have recipes with this ingredient .  Zoe from Bake for Happy Kid s and Doreen from my little favourite DIY have orgaznized this group. If you are interested, do link up your corn recipes.     W hen I saw this in Taste of Home, I knew I had to make it.  It has my favorite foods in it, I am more and more excited about having potato flakes in my kitchen.  I bought them to use as a coating and now, I find more and more ways, to add them to dishes.  I use them to thicken soups and add a little potato flavor.  It does not take a lot to accomplish this.  I spice them for a breading or mix them with taco chips or corn meal.  Kudos .  Loaded Cheddar Corn Potato Patties   ( adapted from Taste of Home) Ingredients : 2 cups mashed potato flakes 1/3 cup cornmeal 1/2 teaspoon garlic powder - f...

Potatoes have always been a comfort food, in my family. When, I was a child and did not feel well, my mother would make me mashed potatoes. They were like a bit of sunshine casting its rays over me. As an adult, when I see a potato recipe, chances are, I am going to make it. When Paula Deen shared this recipe, it went with me, into the kitchen and turned into these Golden Potato Cakes. They come with the sunshine built inside. They definitely make me feel better. Golden Potato Cakes ----- Paula Deen (adapted) Ingredients: 6 cups cubed (1-inch) Yukon gold potatoes , peeled and cut into large chunks 1/2 cup potato chip crumbs (Ground in food processor) 1 egg, beaten 1/2 cup shredded Cheddar 1/2 cup chopped scallions 1/4 cup light sour cream salt and pepper to taste 3 tablespoons olive oil (I try to use less.)   Method: Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer about 12 minute...

When I make chicken soup, I always question, what to do with the chicken pieces.  Sometimes, I shred it all and freeze the pieces to add to some of the containers of soup, I also freeze.  Other times, I make a dish out of the chicken.  If I bake it with a sauce, it is good.  Other times, I shred the chicken and make patties. That is what I did, today, and I topped them with smoked paprika for added flavor.  Often, I shred the chicken in the food processor and I get more of a minced chicken.  I like to have a more meaty texture so this time, I took the bench scraper and used it and it made a decent texture. I have said it before and I am going to repeat myself.  I love this tool and use it, almost daily.  Have you ever spilled flour or sugar on the counter?  Sure, you have and if you really haven't, please don't tell me about it.  I spill much too often.  I use this scraper to pick up the sugar or whatever else and it gets eve...

For the holidays, I look for new and interesting recipes that use the vegetables , available to me.  I discovered a new place for good solid recipes, The Kosher Channel .  This is an adaptation of a winter vegetable recipe.  I placed the words, Sukkot recipes, in my search engine and I was expecting certain sites to appear and they did and this one also did.   It is not that their recipes are strictly unique but they are good solid recipes which can be adapted easily, yet keep the true nature of the dish.  For example, my major change to this recipe was to use mashed potatoes instead of shredded tomatoes and to increase the quantity of potatoes. These are crispy on the outside and soft in the inside and delicious all over. Vegetable Potato Fritters Ingredients: 3 huge potatoes, peeled and mashed 2 zucchini, shredded (all the following vegetables went into the food processor. 2 carrots, peeled and finely shredded 2 parsnips, peeled and finely shredd...

This is a recipe from this month's Food Network magazine.  I did not have a full pound of the sauerkraut and used what I did have which, I am guessing, is half the amount.  I was intrigued with the inclusion of the sauerkraut and had to make it out of curiosity.   Potato Cakes with a Surprise Ingredient (adapted from Food Network) Ingredients: 4 medium Yukon gold potatoes (about 3/4 pound total) 1/2 pound sauerkraut, drained, rinsed and squeezed dry 1/4 cup chopped fresh parsley 2 large eggs, lightly beaten 1 bunch scallions, thinly sliced Kosher salt and freshly ground pepper 2 tablespoons gluten-free flour (brown rice flour) 1 teaspoon extra-virgin olive oil, plus more for frying Method: Pierce the potatoes in a few places with a fork; microwave until slightly softened, about 4 minutes, then halve lengthwise. When cool enough to handle, put through a ricer.  You can grate it but the ricer makes work of it, in only a minute or two. Add the drained sauerkraut...

I wish I had taken a photo of the following: Last night hubby and I were going for a ride in his new car.  We don't buy new cars so this is really special for us.  It is a simple car, nothing extravagant but it is new with the odor that comes with a new car.  It looks almost sterile without anything personal in it, yet.  Wait until next week and I am sure it will have a "lived-in" feeling to it. This was the first time, I was getting a ride in it.  I still have no driven it.  My husband said, "Meet me in the car and we will take a ride."   Who could turn down this offer? Hubby went out to the car and I had to get something so I followed a few minutes later.  As I walk to the car, I see him with the phone, in his hand, sitting in the back seat.  I could not imagine what he was doing in the back but it did make sense that he was exploring. As I got near the car, he started to laugh.  He was locked in the car.  Ev...

/ It is time for Group A of the Secret Recipe Club to do it's reveal for November.  Thanks Amanda for creating this group and helping it continue to grow and grow and grow. Another month and lots of excitement as we reveal our recipes and the blogs, we have lifted these delicious recipes from.  I had a hard time.  I could have cooked through the blog, I was assigned and I think, I made a dent by making a few, besides these patties, which are delicious.  Each dish seemed perfect for our family.  Oh, you want to know who this is?  I will give a hint.  The person whose blog I have been assigned,  designed the badge above. You need another hint?  OK.  Look at this.   Just in case, you don't know who this lovely lady is, I will share with you, her blog is the fantastic  From Arepas to Zwetschgen .  She really has many recipes that are manageable, attractive and sound yummy.  Go and check this out and why not join ...