BIZZY BAKES

When cooking some recipes, I marvel at their simplicity.  I marvel additionally when I taste a super result.  This is one of those recipes.  One sweet potato adorned with sesame oil and vegetable oil (I used olive oil), topped with sea salt and baked in a 400 degree oven results in a terrific side dish. This is  Margaret's pick for this week's Wednesdays with Donna Hay.  Bless her, this was a quick treat.  If it took 5 minutes preparation time, I would call it an exaggeration. Donna has pages of her books (in this case - New Food Fast - page 134) that have tons of quick recipes that work.  They are appetizing and a dream when in a hurry. Check our page, Wednesdays with Donna Hay , and see the results of the other charming cooks. Linked to Tuesday's table           Waste Not Want Not Wednesday           Lou Lou Girls                  ...

This photo is from another soup.  I forgot to take one after it was blended.  The second photo is a true one.  This looks just like it though. My husband is having difficulty swallowing and is on a creamy liquid diet.  I have been playing around with different foods.  The easiest is soup, any kind, due to the wonderful immersion blender.  I use it for many foods but I use it the most in soups to thicken them or smooth them out.  This time, I used some of our basic veggies to make this soup.  Usually, I go to spinach or broccoli or butternut squash.  This is what we had in the "olden days." Creamy Vegetable Soup Ingredients: 6 carrots, peeled, 1/2-inch chunks 1 large onion, quartered 2 celery stalks, 1/2-inch chunks 1 zucchini, chunked 3 medium Yukon Gold potatoes chunked 3 cups vegetable stock 2 cups water 1 teaspoon basil 1/4 teaspoon red pepper flakes salt to taste pepper to taste spices ...

Eat and enjoy I may not be a meat eater, but don't tempt me with sausage. Granted, this is turkey sausage but, in my innocence, I can't tell the difference between the beef sausage and the turkey sausage. I think, it is due to the nature of the sausage, the spices and the manner, it is cooked. I should admit, I enjoy meat, when I do eat it. I, simply, do not have any desire to eat it. People talk about steak and I would prefer a burger. Beef stew and meat loaf don't tempt me at all. Again, I eat them when presented and it is not a chore to eat them. It is most likely, I have trained myself to reject meat when I am selecting food for the week. It actually brings out negative feelings. I could give up beef tomorrow but I would not say the same about poultry. This is an easy dish to make and it is rich in flavor. For us, it is a good change of pace. Pan Roasted Sausage and Vegetables Ingredients: 8 red new potatoes, cut in wedges Olive oil spray 1/...

I love potatoes, all kinds of potatoes, made in a variety of ways.  My least favorite is potato salad because I like my potatoes hot.  Bake them, boil the, fry them or roast them, I love potatoes.   I grew up on potatoes and sour cream.  In our home, it was a comfort food.  It always appealed to me and I loved when Mom made it.  I also liked when she put both into borscht. This is a super easy dish to make but it tastes like a million dollars. It is almost embarrassing to post this but it tastes so good.  The plus is that it is made with half yogurt and half sour cream, cutting the calories.  I would guess, you could make it, totally with yogurt. Baked Potatoes with Yogurt and Sour Cream  -  Barefoot Contessa Back to Basics  Ingredients 4 Idaho russet baking potatoes  (I made 3.) 1/2 cup yogurt  ( I put a little more sour cream in than yogurt.  I didn't know what the yogurt would do to the so...

As I cook for the holiday, I am attempting to get some of the recipes here, for you so that if you are looking for new recipes, you will have choices.  Since, I am one of the biggest mini-fans, this is one of my favorite kugels in mini form. Potato Kugelettes Ingredients: 1 onion 2 potatoes 2 eggs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons potato starch 1 tablespoon oil paprika spray cooking oil Method: Preheat oven to 400 degrees. Grease 6 cups of muffin tin. Chop onion fine. You can use a food processor but I find they get mushy. Shred potatoes and combine with onions. The potatoes, I do shred in food processor. Add eggs and dry ingredients. Mix well. Fill muffin tins almost to top. Top with paprika and spray with cooking oil. Bake 400 degree for 20 minutes. Linked to:   Waste Not Want Not Wednesdays

Once in  a while, we find a recipe that everyone likes and wants again and this is an example.  I ate two good sized bowls before I shared with my  husband.  I wanted to hide the rest so he wouldn't find it but he did and then he ate his share of the soup.  Somewhere in the middle, I added water to the pot and stretched the soup.  I did not add more seasonings and the soup maintained its goodness,  We got another day out of it but hubby put it in the back of the refrigerator and he got even more.  I kept adding water and the goodness remained. I wonder if I had added water each day, the soup would have multiplied forever.  It would have been well worth it.  You can guess, we loved this soup and hubby is already asking me to make it again.  Let me quote: "If you would make this soup on a regular basis, you would not have to make any other soup, ever again." Sausage, Cabbage & Root Vegetable Soup  (adapted from Eatin...

I try to stay away from processed meats and salt so why use sausage?  I am going to stick to the old adage "All things in moderation and moderation in all things".  We have sausage a few times a year because it is so good but honestly, I usually put it in the freezer and forget about it until I clean the freezer or when I see a really good recipe using sausage. The idea of potatoes and sausage and of course onions and spinach seemed to be too good a combination so I put it together and we had a hearty soup. Potato Sausage Soup Ingredients: 1 tablespoon olive oil 3 sweet sausages, diced 1 onion, chopped 1 teaspoon dried basil 1/8 teaspoon red pepper flakes  1 teaspoon herbs de provence   salt and pepper, to taste 2 cups chicken broth (from the freezer - mine) 3 Idaho potatoes or potato of choice 2 cups baby spinach, rough chopped 1 cup Rice Milk Method: Heat oil in a large saucepan.   Add sausage and cook unt...

When, I first started blogging, I used a lot fewer ingredients than I use today, particularly in the area of produce.  I was a lettuce, tomato and cuke kind of person, of course using potatoes and onions.  I didn't use too much more.  I did buy lots of frozen vegetables such as broccoli and cauliflower and i still do. If you asked me about leeks, kabacha, bok choy, even garlic.  (I knew what garlic was but not what it looked like.)  We ate well despite these limitations. If you have followed the blog, you probably have seen my, praising a new vegetable that I just "discovered" and now use frequently.  This happens regularly.  Thanks to the groups I have cooked with and recipes with some of the exciting additions, I now call them friends.  Leeks is one of these - newish to our household and other than the dirt, it comes with, I love it.  Tonight's soup was great and I think the flavor was from the leek. All I know is, I made enough for...

T his is supposed to be a baked potato soup but due to limited time, I boiled the potatoes.  Other than that, I basically followed the instructions with a few minor modifications.  I left the directions for baking, thinking it might be a more interesting recipe.  Boiled potatoes worked out fine and we had a delicious soup.  I admit, I am a big fan of potato soup and have not met one, I didn't like. Baked Potato Soup -   adapted from Cooking Light September 2007 Ingredients: 3 baking potatoes  1/2 cup brown rice flour  4 cups 2% reduced-fat milk 1 cup reduced-fat shredded extra sharp cheddar cheese, divided 1 cup reduced-fat sour cream 3/4 cup chopped red onion, divided Topping: chopped red pepper, chopped red onion, shredded Cheddar (a small amount of each for each bowl of soup) Method: Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; co...

Ever since I discovered the delights of crispy potatoes, I have been trying different recipes, looking for the best.  This time it was a recipe by Curtis Stone.  This recipe held up to its name, "crispy roasted" and was soft inside the potato.  The recipe calls for garlic but because hubby gets sick from it, I had to omit it.  I suggest that it be included to give it even a fuller flavor. Crispy Roasted Potatoes 6 small red potatoes 1/3 cup olive oil 1 teaspoon thyme Kosher salt and freshly ground black pepper 2 teaspoons coarsely chopped fresh parsley, for garnish Method: Place the oven rack in the lower third of the oven then place a large, heavy baking sheet on the rack. Preheat the oven to 425°F. Cut the potatoes in half lengthwise. In a large bowl, toss the potatoes, oil, thyme. Season with salt and pepper. Remove the hot baking sheet from the oven and arrange the potatoes cut-side down and in a single layer on the baking sheet, scraping all of the oil...

My husband described this soup well.  He said that it had a peculiar taste and I thought, I was going to have to throw out the soup.  Then, he said that despite this, he liked it and had two plates and is having the leftover soup for lunch, today. The blend of the turnip, apple and potato was unusual and I added a little salt and all of a sudden, everything blended nicely.  I suggest a teaspoon of salt. I don't cook with salt for health reasons and those who want a more tasty dish, add the amount, they choose.  It works well.  I do like salt and compared to years ago, I use very little now.  There are dishes, like this soup or plainish pasta or potatoes that need the salt. Turnip, Apple and Potato Soup Ingredients: 2 tablespoons olive oil 2 parsnips, peeled and cubed 2 large potatoes, peeled and chopped 2 large apples, peeled and chopped 1 large onion, chopped bunch of fresh herbs  Black Pepper to taste ...

There is nothing tastier than roasted vegetables.  Use any seasonings you like and make them as spicy as you prefer. Zucchini and Potato Bake Ingredients : 1 medium zucchini, quartered and cut into large pieces 6 small red potatoes, halved 1 large onion, sliced thickly 1 medium red bell pepper, chopped 1/8 cup olive oil 1/4 teaspoon black pepper 1 teaspoon onion powder pinch of cayenne Method: Preheat oven to 400 degrees F . In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, onion and olive oil.  Season with onion powder, cayenne and black pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly. Eat and enjoy. Linked to:   Saturday Night Fever       W eekend Bites       Weekend Social Link Part y            Foodie Friday    

Potato soup is an all-time favorite.  Everyone likes it.  My preference in a potato soup has sour cream included in the soup ingredients but this turned out to be rich and creamy and takes second place.  Not bad. Potato-Carrot Soup - adapted from Mr. Food 1 1/2 cup diced onion 1 tablespoon oil  1 tablespoon butter 4 cups large-diced potatoes 1 carrot, coarsely grated 2 cups water 1 cup vegetable broth (organic) 1/2 teaspoon pepper 1 teaspoon dried dill 3 cups milk 2 tablespoons chopped fresh parsley Method: In a large skillet, brown the onion in the butter.  Add the potatoes, carrot, water, broth, pepper and dill. Cook on low until potatoes are creamy, about 45 minutes.  Stir in the milk and parsley and continue cooking until mixture is heated through.  Remove about a cup of vegetables and put aside. Using an immersion blender or full sized blender, mix until you get the smoothness desire.   Add vegetables that were pu...

Corn is good in anything.  Fresh from the garden corn on the cob is the best.  Corn kugel, soup, salad, side are all delicious.  Corn with black beans is a treat.  I really like corn and don't use it enough.  I have forgotten where I found this recipe and I have altered it quite a bit but it turned out to be delicious.  I do have leftovers and I plan to use my immersion blender to make it smoother. Corn Chowder 2 tablespoons olive oil 1 large onion, chopped 1/2 cup celery, chopped 2 small red potatoes, chopped 2 cups sweet corn (fresh or frozen) 2 cups low-sodium vegetable broth 1 can lite coconut milk 1 tablespoon chopped fresh parsley 2 cups fresh baby spinach  Heat oil in large, heavy saucepan over medium heat.  Add onion and celery, and sauté 5 minutes, or until soft. Add potatoes and corn and cook 10 minutes, stirring frequently.  Add broth, and bring to a boil. Reduce heat to medium-...

I had some extra stew and threw in some spinach to make a meal for that night.  The rest, I froze for the upcoming Jewish holidays. Sausage Stew Ingredients: 8 to 10 medium potatoes, cut into 1-1/2-inch pieces 2 large white onions, quartered 1 large green pepper, cut into 1-inch pieces 1 large sweet red pepper, cut into 1-inch pieces 2 pounds sausage, cut into 1-inch slices 1/4 cup olive oil 1 tablespoon dried basil 2 teaspoons salt 1 teaspoon pepper Method: Place potatoes in a  roasting pan.  Add onions, peppers and sausage; toss gently.  Combine oil, basil, salt and pepper.  Pour over the eat and vegetables; toss well. Cover and bake at 350° for 45 minutes or until potatoes are tender Originally published as Creamy Sausage Stew in Country Woman January/February 1995, p29 Linked to:   Treasure Box Tuesday        Two Cup Tuesday         In and Out of the Kitchen   ...