BIZZY BAKES

I was not interested in the Fine Cooking magazine, that is until I looked at their 2007 cookbook.  I have had the book for a while but there were always other books that I wanted to cook from.  It has sat on the bookshelf for much too long. I had bought both yellow  squash and zucchini which I used for this recipe plus other vegetables, we like. I must have used more of the spice than I thought because it was quite spicy. I thought it was fine though. This makes a colorful dish for the table. It doesn’t always happen but I like when the table is attractive because of the food. This is a dish that lights up the area. Southwestern Squash Sauté 3 tablespoons olive oil 1 medium onion, diced salt to taste 1 medium red bell pepper, cored, seeded and diced 3 small or two medium zucchini and/or summer squash, cut into 1/2-inch dice 1 cup corn kernels (mine were frozen but canned or fresh can be used) Freshly ground black pepper, to taste 1/2 teaspoon ground c...

This is an old recipe for me but I realized how I could use it for Passover.  While the Pesach cookbooks have fabulous recipes, I feel more grounded with some of the recipes from our daily lives.  The truth is, there are many that can be eaten all year round including Pesach. This is one of those. Spanish Bell Pepper Saute   adapted from In a Vegetarian Kitchen 4 to 6 servings 1 tablespoon olive oil 1 medium onion, chopped 1 medium red bell peppers, cut into 2-inch strips 1 medium green bell pepper, cut into 2-inch strips 1 medium yellow bell pepper, cut into 2-inch strips 1/4 cup dry white wine 1 teaspoon cumin 1/4 teaspoon cayenne 1/2 teaspoon balsamic vinegar 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips 2 medium firm, ripe tomatoes 2 to 3 tablespoons minced fresh parsley, optional Salt and freshly ground pepper to taste    Heat the oil in a large skillet. Add the onion and sauté over medium heat until i...

I don't remember much about food from my childhood other than it was always on the table when it was "supposed" to be.  I kind of remember, chicken a green vegetable and a potato.  There were variation but the theme stayed the same, meat, carb and green vegetable.  Meatballs, rice and peas.  Oh yes, peas and green beans were the green vegetables, we usually had although I also remember creamed spinach.  Never even saw a zucchini until after I was married. We eat differently nowadays and are more adventurous with food, probably because of blogging.  Yet, my memories of my childhood food is a positive one.  Something about it was nurturing and loving.  Perhaps, because Mom was a Stay At Home Mom.  It was great knowing that I would come home from school and Mom was there, waiting for me. My oldest children at a SAHM and my younger did not.  I wish I could see the differences in them because of it.  That is, if there were difference...