My Sweet and Savory

A Pretty Shade of Green - Ellie Krieger CEiMB

2012-02-02T22:26:00.000-05:00

To be part of CEiMB, Craving Ellie In My Belly, I plan to cook something from her cookbooks or on the Internet, weekly. This week, I chose a favorite of mine, one I have never made, this way. The avocado Creme that you put on top is a wonderful topping that I can see using in many ways. I would like it with salmon or on a salad. I will have to see what I can find to use it with, as time goes by.

Cheesy Broccoli Stuffed Potato Skins with Avocado Creme - adapted from Ellie Krieger

Ingredients
3 large Idaho potatoes, scrubbed and dried
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 2 cups)
Cooking spray (olive oil)
3/4 cup grated Pepper Jack

Avocado Creme:

2 scallions, thinly sliced, greens reserved

1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 teaspoon salt

Method:

Preheat oven to 400 degrees F.

Bake large potatoes for one hour.

Spray both inside and outside of potatoes with oil. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside.

Spray a nonstick pan with cooking spray. Set aside

In the meanwhile:

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. (It took at least 1 minute.)

Toss the broccoli with cheese and spoon filling evenly among potatoes.

Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.

Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens.

Linked to Fit and Fabulous Fridays

Linky Thoughts - Guacamole compliments of Judee

2012-01-31T23:04:00.000-05:00

Is it shameful, to eat a dish of guacamole, all by yourself? I hope not, because that is what I did tonight. I did cut the recipe in half but I finished off this yummy guacamole before anyone else, even saw it. Fortunately, hubby does not like avocados, so there was no guilt involved.

I put him to work, cutting up cukes and tomatoes for his salad. While he did that, I mashed up the avocado and slapped his hand when he attempted to take my cut-up tomatoes. OK, I didn't really slap him but I protected my tomatoes and he only got a small piece.

This recipe comes from Judee's blog and she was my incentive to use that avocado. Thanks Judee. Go on over and check out her other recipes.

Guacamole adapted from Gluten Free A-Z blog

Ingredients:

2 ripe avocados (I used one)
1 pkg. cherry tomatoes, washed and dried and chopped into quarters (about ten cherry tomatoes for half the recipe.)
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1 drop hot pepper sauce
Method:

Peel and cut up avocado into a bowl. Add tomatoes and garlic powder . Squeeze in lemon juice and mash with fork to desired consistency. (Judee likes it chunky and so do I.)
Now dig in and enjoy every bite.

I used my ice cream scoop to make two balls of the guacamole and I served it on a bed of lettuce.

It is time for Let's Do Brunch and I would like to discuss the future of it, with you. I am finding that Let's Do Brunch and Meatless Mondays are too similar, the difference being, one has meat dishes and the other doesn't. I don't think, there is a need for two so similar.

I have been thinking of some other ideas but nothing is finalized. I would like to hear from you and to know what do you want to see here. Should I continue "Brunch"? Should I start a different kind of linky. Should I post some cooking ideas and more recipes? Or, is there something else, you would like to see here.

Please do share.

The linky is on this post and please link up anything at all, of interest, articles, recipes, projects, what you are up to, problems, modern day issues, anything at all. We can do this until we make a decision. Thanks for the thoughts, I hope you will share and whatever you want to link up, including of course, your RECIPES.
Linked to Tuesdays At The Table

Avocado Tomato Soup

2012-01-31T18:30:00.000-05:00

I had the day off, today, and I had great plans but in the middle of the day, I had a dentist appointment. It is hard to accomplish too much when you are based near the dentist. I ended up running some errands and cooking. I surprised my husband with a nice dinner, not my after school rush meals. I made a three course meal and was happy with myself and hubby was happier. We could not do this daily or we would be putting on pounds, daily, also.

I wanted to make soup and I took one look, in the refrigerator and then in the cupboard, and made the decision, this would be a "clean it up" effort. My method of creating these recipes is to take everything I could possibly use and place it on the counter. This is one of those times, I wish I had taken a picture.

On the counter was a container of cooked potato cubes and tomatoes, an almost empty red pepper dip, a few different partially used packages of cheese, shallots, an open organic vegetable broth, and miscellaneous vegetables & seasonings.

Avocado Tomato Soup

Ingredients:

1 tablespoon olive oil
2 shallots, chopped
1/2 red pepper, chopped,
2 cups potatoes and chopped tomatoes
1 teaspoon red pepper dip
2 cups water
2 cups milk
1/2 cup heavy cream
2 cups organic vegetable broth
1 cup pepperjack cheese
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
1 avocado, cut into fourths

Method:

In a medium skillet, heat olive oil and gently cook scallions and peppers for about 4 minutes.

In a 4 quart saucepan, place all liquids and potatoes and tomatoes. Heat and add seasonings, red pepper dip and simmer for 30 minutes.

Add cooked shallots and red pepper, the avocado and the cheese. (Use any cheese you like. The pepperjack is spicy and gave an added boost to the soup.)

Using an immersion blender or regular blender (break it down to 2 cups for the regular blender), blend all ingredients. Make it as smooth or "lumpy", as you like.

Place back in saucepan and heat it until it is hot enough to serve.

*** This is one of my best soups. I had some leftover but not any more and I am the soup gobbler.

My Meatless Mondays - Blueberry Crumb(less) Muffins

2012-01-29T16:00:00.000-05:00

I did not make the crumb topping but did put cinnamon sugar on top.

Speaking of weird experiences, (we weren't but it was a way to start), this was really weird for me and has gotten more so, as I follow up, on this recipe. I made these, Friday afternoon, when in a hurry so I grabbed a bag of gluten-free flour mixture instead of making my own. I had gotten a delivery, in the morning, and it was just sitting there, tempting me, to take advantage of the shortcut, so I did.

All went well, I mixed the ingredients to add to the flour, baking powder, salt, spices and liquids and happily I got it all, into my muffin tins. Yeah, muffins on the way.

My husband walked in and saw the mix bag, on the counter, and asked me, what I was using pizza mix for.......................

Do you know the twilight zone feeling (for those of you old enough to know what I am referring to)? I was there. My feet were on the floor but I felt completely disconnected. What pizza mix was he talking about? Who was using pizza mix? What was his problem? Men!

Then, I looked at the package which clearly said, "pizza mix" and was ready to shed a few tears. I looked into the oven and there were muffins, growing and growing and I thought, my new baking mixture for cakes was going to be pizza mix.

Hubby and I waited for the muffins to be completed and sure enough, muffins, we had. I thought they were huge but tonight, reading other people's blogs who have made the muffin, I discovered that one of the bakers made 18 muffins instead of 12.

Now, I want to know why there are mixes for pizza, for cakes, for muffins, for brownies and others. I buy two kinds, the all-purpose which is basically the same as my own mix and the pizza mix. The contents are different but frankly, I don't see that the difference is going to make much of a difference without the added yeast.

Tonight, we had pizza from the same mix and it was delicious. It is also delicious in blueberry muffins, a good piece of information to remember.

Did I tell you the wonderful recipe is from Nick Malgieri and his book, the Modern Baker? I baked it originally here for the Modern Baker Challenge. They are now baking cookies which I will be sharing in Bizzy Bakes. I made my first tonight and will post it, later in the week. You might want to join the Modern Baker Challenge. You get to pick what recipes in a particular category, you want to bake. There are so many good choices, I am not sure where to go next. I am thinking of making some of the bar cookies.

Time to leave my Blueberry Pizza Muffins......

I can't wait to share some of last week's My Meatless Monday dishes. There were so may good ones linked up.

Above - Sweet Potatoes, Curry and Quinoa from The Hypthyroid Athlete's Kitchen. This is a complete meal in a bowl but we are making it our main dish and this is what we are serving with it.

Mustard Leaf Curry from Discover Lifestyle

Easy Weekend Pesto Pasta from Tales of the T's

Here is our bread for the meal.

Banana Bran Honey Bread - from My Judy the Foodie

Now for dessert:

Is this beautiful enough for you. I can imagine the taste. This is from Annie's Home and is Layered Peppermint Cheesecake.

or, if you just want one cookie, here it is.

Yin Yang Cookies from Just Call Me Maria

Linked to Southern Fairy Tale Your Recipe, My Kitchen Muffin Mondays

Mop It Up Mondays Party Crazy Sweet Tuesdays

I am full, just looking at all this good eating. I am sure by Monday, I will be hungry again so please link up so I and all our wonderful readers will have lots of choices to select from and add to their own list of recipes.

Spicy Fried Rice with Cashews

2012-01-26T20:15:00.000-05:00

CEiMB is joining together to make fried rice but as far as I am concerned, this is far from the "traditional fried rice, I am used to. I love the rice in almost any version but Ellie Krieger has really come up with the most delicious recipe.

I could eat this every week and I think, it would take, quite a while, for me to get sick of it. Another Ellie success.....

I was out of peanuts so I used cashews but frankly, I like cashews and I tolerate peanuts. Note, I did not say peanut butter - just peanuts...... For a change, I followed the recipe almost to the word, other than the peanuts. The recipe is quick to make except for cutting up the chicken. Next time, I would cook and cut the chicken, earlier in the day. Also, I suggest chopping the onions and red peppers ahead of time. Then, you are basically putting it all together and the cooking is fast.

Spicy Fried Rice with Cashews - adapted from Ellie Krieger

Ingredients:

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers , diced (about 2)
1 cup onion , diced
1/4 cup green onion , thinly sliced and divided
2 tablespoons fresh ginger , peeled and minced
4 cups brown rice , cooked and cold
2 cups chicken , cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts , drained and chopped
1/3 cup dry-roasted unsalted peanuts (I used cashews)

Method:

Combine first 4 ingredients in a small bowl; stir well with a whisk.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender.

Add ginger and garlic; stir-fry 1 minute.

Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently.

Add soy sauce mixture; cook 2 minutes more, tossing to coat.

Sprinkle with remaining 2 tablespoons green onions and cashews.

I plan to find all kind of excuses to use this sauce. It was just wonderful.

Stop over at CEiMB and see who else is eating spicy fried rice. If you would like to join in, with us, leave a message there or with any of the members. It is a great group of foodies who welcome you.

Linked to Gallery of Favorites Show Your Stuff See Ya in the Gumbo Things that Make you Say Mmmmmm This week's Cravings Five Dollar Dinner Challenge Tuesday’s Tasty Tidbits

Cookbooks Sundays

Let's Do Brunch - Baked Eggs on Mac & Cheese

2012-01-24T15:00:00.000-05:00

I was looking through my old photos and came across these photos. I never posted this and it is a little different and a lot - delicious. Take two of your favorite dishes and put them together and what do you get? Baked eggs on macaroni and cheese. What a fabulous combination!

I am not going to write a recipe here. Make your favorite mac and cheese and drop as many eggs as necessary on top. Pop in the oven at 350 degrees F and bake for about 30 minutes, I took this out when I knew the mac and cheese was cooked through and the eggs looked cooked "enough".

Now, it is your turn. What did you bring to the table, last week. I can answer that with one phrase.......Lot's Of Good Stuff and Plenty of Good Eatin'

Where do I start?

Parmesan Chips from Atelier Cecelia Rosslee

Maple Pecan Cinnamon Buns from Just Call Me Maria

Debbie Does Dinner Healthy and Low Fat made these Jalopeno Poppper Potatoes

Happy Birthday Ambreen!

Here is what Ambreen shared with us and what I plan to make, in a little while.

Peanut Butter Chocolate Microwave Cake from Simply Sweet and Savory

Now, it is your turn. Bring lots of good food to celebrate Ambreen's birthday and go visit all our contributors who keep us eating so beautifully.

Linked to Tuesday’s Tasty Tidbits Your Cozy Home Party Bake With Bizzy Hearth and Soul Frugal Food Thursday! Lady Behind the Curtain Tastastic Thursdays Full Plate Thursdays The Newlyweds Food Linky

My Meatless Mondays - Cheese & Red Pepper Latkes

2012-01-22T14:30:00.000-05:00

Saturday night, I usually make something different, casual and hopefully appealing. That might mean pizza or pasta or pancakes Tonight, I made a brand new recipe, Cheese and Red Pepper Latkes. There is no way, this was not going to be good but also it was going to be unhealthy.

Despite the last fact, I made the pancakes as described and now, I know how to do this without so much fat and I bet, it will turn out just as good. I hope to make these again soon and I will share my makeover with you, when this happens.

This is the original recipe with a few modifications. You can find it online, here.

Cheese & Red Pepper Latkes Recipe adapted -- Yield: 12 Servings

Ingredients:
2 large onions, finely chopped
2 medium sweet red peppers, finely chopped

1 tablespoon red pepper dip
1 teaspoon garlic powder
1 teaspoon ground black pepper
3 large Idaho potatoes, peeled and shredded
1cup grated Parmesan cheese
1-1/2 cups shredded Mexican mix
1 cup gluten-free flour mixture
3/4 cup sour cream
3/4 cup olive oil
Minced fresh parsley

Method:

In a large skillet, saute onions and red peppers in butter until tender. Add garlic and pepper; cook 1 minute longer.

Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and mix well.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten.

Fry in batches until golden brown on both sides, using remaining oil as needed.

Drain on paper towels. Sprinkle with parsley. Yield: 3 dozen.

Time to look back at a few of the submissions, last week, for My Meatless Mondays. Thanks for your support and more important, for these great ideas for meatless dishes.

Lettuce Soup with Goat Cheese Croutons from Galley Kitchen

How about some Rich, Buttery Crackers to have with the lettuce soup, from http://raisingdieter.blogspot.com/2012/01/rich-buttery-crackersyum.html

After our soup with crackers, let's have Eggplant Parmesan from Kosher Cookbook.

Our side dish comes from Beyond The Peel, Kabocha Squash Gnocchi.

We need dessert and I am not sure how to make a decision on that. Such punishment for me having to pick two tempting dishes. The first is Peanut Butter Cup Truffles from Suburban Prarie Homemaker

Our second dessert is a light version of Banana Pudding from Imitation by Design.

What a meal, we are having. Let's see what our meal will be, next week? Please link up below and thanks. Linked to Cook Book Sundays Gallery of Favorites Frugal Antics of a Harried Homemaker Tuesday’s Tasty Tidbits

Seasonal Inspiration Your Cozy Home Party

Baked Lemon Salmon in Sour Cream Sauce - Improv

2012-01-19T12:39:00.000-05:00

Today is the third Thursday and the Improv group, organized by Kristin of Frugal Antics of A Harried Housewife, is sharing recipes with lemon and sour cream. Of course, my first reaction was a baked dessert but I decided, I wanted to change my ways, so to speak. I am thrilled that I did. This is a delicious way to make salmon. The dill added to the lemon and sour cream give it additional life.

Baked Lemon Salmon in Sour Cream Sauce
Ingredients:

4 salmon fillets
2 tablespoons fresh lemon juice
1 tablespoon very finely minced onion
1/4 teaspoon salt
dash pepper
1/4 cup sour cream
1/2 teaspoon fresh chopped dill
1/2 teaspoon additional lemon juice

Method:

Place salmon in a buttered baking dish.

Combine lemon juice and onion.
Sprinkle a little over salmon fillets.

Season with pepper.

Bake at 350° for about 20 minutes, or until fish flakes easily.

Remove from oven.
Mix lemon juice and sour cream and spread sour cream over salmon.
Sprinkle with fresh dill.
Return to the oven for 3 minutes.
Serve with a green salad, cucumbers or tomatoes.

Linked to Gallery of favorites Fish Blog Hop Fat Tuesdays

Eggplant Lasagna

2012-01-19T11:32:00.000-05:00

The most important requirement for my dinner was that it be easy, really easy. I have school work to do and can't spend time, in the kitchen, this morning. I knew, eggplant was on the menu, for dinner and I thought about making a stew, which is probably the easiest way to make this. The problem is, I don't like eggplant that is cooked in liquid.

I wanted to make an eggplant lasagna for a while, using eggplant slices, in place of the noodles. I ended up making this, in the morning, and I will finish cooking it, after work. I took shortcuts throughout. It looks yummy and it is tempting, to just take one piece.

I made up, this recipes, as I went along, using whatever, I could find, in my kitchen. Of course, that means, leaving out other ingredients that might fit into the recipe. The challenge, at least to me, is to do what I can with what I already have, and that is what I did, in this case.

Eggplant Lasagna

Ingredients:

2 eggplant (peeled and sliced in 1/4 inch pieces)
2 - 3 cups tomato sauce (I used some thick and delicious tomato soup, I had in the refrigerator)
1 container (16 ounces) Ricotta cheese
1 - 2 cups mozzarella (I had the twisted flavored mozzarella which I used.)
1/2 cup Parmesan
(Feel free to add sliced onions or tomatoes with the eggplant, if you like)

Method:

Place parchment paper on a cookie sheet. Use two cookie sheets or do as I did and run it through two times. Spread out slices from one eggplant on the sheet. (One eggplant filled a cookie sheet.)

Place in broiler and broil for 5 - 6 minutes until it slightly crisps up.

Remove from oven and place in a large baking dish. I didn't have one big enough so I added layers. I had enough for 1 1/2 layers from 1 eggplant so I figured on 3 layers, total.

Cover lightly with Ricotta cheese, sauce and start over again, eggplant, Ricotta and sauce.

After three layers, place mozzarella on top and bake at 350 degrees for 25 minutes.

Top with Parmesan and cook for another 20 minutes.

Linked to Pennywise Platter Thursday Full Plate Thursdays Newlyweds Recipe Linky
Gallery of Favorites Friday Food

Let's Do Brunch

2012-01-17T18:23:00.000-05:00

Please link up your baked goods at Bake with Bizzy. Thanks.

April of the 21st Century Housewife is not able to continue sharing Let's Do Brunch. Looking at the positive side, I am happy for the time, she was able to be here and add her insights and ideas. If you ever need a partner, April is the gal. Since, we began working together (and we have worked on more than one project), she has been supportive and inventive. She has also put in time and hard work. I will miss her insights and participation. I hope you will continue to visit her and support her in her activities.

Now, to last week........

Pineapple Avocado Salsa - (I tend to swoon over avocado) from Mrs Happy Homemaker.

Asian Vegetable and Rice Fritatta from Premeditated Leftovers which I hope to make very soon.

Merry Spring Rolls from A farm in my heart -- for happy eating.

And for dessert, these Marbled Brownies from Trilogy Edibles.

I am excited about what is coming this next week.

Meatless Mondays - Sweet Crockpot Root Veggie Soup

2012-01-15T16:30:00.000-05:00

Going through a recent Woman's Day magazine, I was pleasantly surprised to come across a few recipes, I want to make. The first recipe that grabbed my attention was one for sweet potato soup. Not leaving recipes the way they are presented, this became an Autumn Root Vegetable Soup, with parsnip, turnip, carrots, onion, and sweet potato. The sweet potato gave this mixture, a subtle sweet taste which is delicious.

Sweet Crockpot Root Veggie Soup (adapted)

Ingredients:
2 onions, chopped
2 medium carrots, cut into 1-in. pieces
2 sweet potatoes, cut into 2-in. pieces
1 turnip, cut into 6 pieces
1 parsnip, cut into inch pieces
1 tablespoon(s) grated fresh ginger
1 tablespoon(s) mild curry powder
1 teaspoon cinnamon
1/4 teaspoon black pepper

Method:
In a 3-qt slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, ¼ tsp pepper and 4 cups water.

Cook, covered, until the vegetables are very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using an immersion blender, purée the soup.

Top with the almonds and dollop with the yogurt, if desired.

Tips from Woman's Day --- Freeze the soup for up to 3 months. T haw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat for about 15 minutes.

/> Cranberry Pecan Salad with Strawberry Vinaigrette from Hezzi-D' Books and Cooks

3 Minute Lentil Bocconcini Salad from Beyond the Peel

Vanilla Toffee Ice Cream from Gluten Free Pantry

Black Forest Cupcakes from Gloria of Canela Kitchen

Linked to Sunday Night Soup Night Real Food Wednesdays We are That Family Trick or Treat Tuesday Cast Party Wednesday Whole Food Wednesdays Pennywise Platter Thursday

Baked Breaded Zucchini

2012-01-13T15:29:00.000-05:00

I feel accomplished when I don't fry when the food could be fried. These zucchini rounds were breaded and baked and are delicious. A smidge of oil is used when I spray the tops of the rounds, when on the baking sheet.

Baked Breaded Zucchini

Ingredients:

1 egg, beaten
2 zucchini, peeled and sliced about 1/4 inch thick
1 cup seasoned breading (I used Rice Chex with curry powder - 1/2 teaspoon curry powder)
Spray cooking olive oil

Method:
Preheat oven to 400 degrees
Put egg in a shallow bowl. Mix crumbs and seasoning and place in a shallow soup bowl.
Take each zucchini slice and dip into egg and then into breading.
Place on baking sheet and spray olive oil lightly on top of zucchini.
Bake for 20 minutes, until cooked through but not squishy.
You can add salt and pepper, if you like it spicier.

Linked to Friday Food Trick or Treat Tuesday

Three C Pudding

2012-01-12T22:23:00.000-05:00

This recipe had its ups and downs. I had come across a recipe, in one of my magazines, for a corn-cheese pudding. I looked forward to making it, since corn is a favorite, in the family.

I came home from work, looking forward to my corn dish and started to prepare it. Out came the corn, the cheese, the eggs ............ and I thought cauliflower. I had two half bags of frozen cauliflower, opened and waiting to be finished. Why not use cauliflower instead of corn. Gee, they both begin with C. I put the corn back into the freezer and took out the cauliflower bags. When I emptied the bag, there was less of the vegetable than I had expected. I thought and thought, what could I match cauliflower with. Hmm, I could take out the corn again or I have two zucchinis to use or there is a package of peas or and or and or. Nothing sounded right. I stood, looking into the refrigerator, deciding what kind of cheese, I wanted to use up and there it was, my vegetable, cabbage. I, also removed cottage cheese, Parmesan and goat cheese.

I have to admit, I stood there and stared at my table. Why didn't I take a picture? I started my cauliflower-cabbage recipe with the same first step as the corn recipe but that is about it, so I am not crediting Ms. Corn for this creation.

Cauliflower-Cabbage Cheese Pudding or the Three C Pudding

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cups frozen cauliflower, defrosted
1 cup leftover broccoli soup
1 tablespoon cornstarch
1 tablespoon sugar
1/8 teaspoon black pepper
4 ounces goat cheese
1 cup cottage cheese
3 eggs
1 teaspoon mixture of basil and chives (had some leftover from another recipe)
2 tablespoons fresh parsley, chopped
1/4 - 1/2 cup Parmesan

Method:
Preheat oven to 375 degrees. Spray a casserole with cooking oil.
Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes.
Add cabbage and cook for another 5 minutes. Mix cauliflower in.
Add soup and cornstarch and mix well.
Add sugar and black pepper with goat and cottage cheeses. Mix in eggs.
Mix in parsley, basil and chives. Mix all ingredients well.
Sprinkle Parmesan on top of casserole and bake for 35 minutes.

This turns out to be a nice combination. The top is slightly crisp and the inside is soft and creamy.

Linked to Friday Food Melt in Your Mouth Mondays

Zucchini Walnut Bread - CEiMB

2012-01-11T21:16:00.001-05:00

Some of you know of CEiMB Craving Ellie in My Belly, a group who cook and bake recipes of Ellie Krieger. Ellie is known for her healthy cooking and healthy living and most of us found not only were these dishes healthy, they were also delicious.

Our group has had a quiet time and we are now getting back to our cooking and fun. If you would like to join us, please let any of the members know and we will speak to Margaret, our fearless leader.

The group posts a particular recipe on the last Friday of the month. For the remainder of the month, the linky is open for all Ellie Krieger recipes. I am using Ellie's newest book, Comfort Food Fix. This is the second book, I am working from. You will find many recipes online,as well.

Tonight, I made a Zucchini-Walnut Bread with pecans instead of walnuts.

Zucchini-Walnut Bread servings: 8 (adapted)

Ingredients:

11/2 cups gluten-free flour mix
1/2 c sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 eggs
1 medium zucchini (6 oz), coarsely grated (about 1 1/4 cups)
1/3 c chopped walnuts (pecans)

Method:

Heat oven to 350. Coat 9" x 5" loaf pan with cooking spray.

Whisk together flours, sugar, cinnamon, baking soda, nutmeg, and 1/4 tsp salt in large bowl.

In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini.

Stir wet ingredients into dry ingredients, mixing just enough to combine. Stir in walnuts.

Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.

Eat hearty. This is linked to Frugal Follies Cookbook Sundays Sweets for Saturday

Linked to Sweet Indulgences Sunday

Let's Do Brunch - Sweet and Tangy Salmon

2012-01-10T19:42:00.001-05:00

Most people know that I like salmon and that I make it, on a regular basis. Most, even know, I make it differently, each and every time. A new cookbook, means to me, possibly a new salmon recipe.

Let me introduce you to the salmon recipes in my new book, The Bais Yaakov Cookbook.

Sweet and Tangy Salmon
Salmono Trio
Breaded Garlic Salmon
Salmon in Pink Cream Sauce
Blackened Salmon
Salmon and Vegetable Braid
Sweet and Sour Poached Salmon
Roasted Salmon and Cucumber Dill Sauce
Herbed Salmon with Spicy Brown Mustard Sauce
Honey Mustard Salmon
Maple Glazed Salmon

No, this is not a fish book. It is a book full of all kinds of recipes and so far, each of them has passed the test of "eating well." As far as salmon goes, I have made the Roasted Salmon and Cucumber Dill Sauce and for today, the Sweet and Tangy Salmon.

Years ago, we were all making chicken with an apricot jam, ketchup recipe and now, I have found something similar for salmon. Despite my luck with chicken, I queried the results with salmon. I didn't have to. This recipe may have been my best fish recipe, ever. Well...... maybe, last week's was the best ........ hmmmmm, maybe the one, I made on Chanukah........ Anyway, it is delicious.

Sweet and Tangy Salmon Adapted and the recipe is cut into thirds.....

Ingredients:

2 salmon fillets (I buy mine in Costco without the skin)
dash of ground black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons olive oil
2 teaspoons lemon juice
1 tablespoon apricot jam
1 teaspoon ketchup
1 teaspoon soy sauce
1 teaspoon duck sauce

Method:

Preheat oven to 400 degrees.

Rinse salmon fillets and pat dry.

Place fish into a greased square baking dish. Season with pepper, garlic and onion powders.

Mix the remaining ingredients (wet) in a small bowl.

Spread sauce over salmon and bake 10 minutes at 400 degrees covered.

Uncover and continue baking for another 10 minutes until tender and flaky.

If you are game for a new salmon recipe, I recommend this one. The sauce "communes" with the salmon. Yes, I know what word I just used. It is so fitting; it is a true communication between flavors.

Time to look back to last week's delicious dishes. Don't forget to go to April at the 21st Century Housewife to see who she has featured.

Cozy Home Scenes has Baked Fish with Mango Salsa

Sausage Pockets from the Mrs. Happy Homemaker

Cinnamon Toast Rolls from Kitchen Bellicious

What will be on the Brunch table with my salmon? Please link below. If you have baked goods, I would love it, if you would link up at Bake with Bizzy.

My Meatless Mondays - Onion Kugel

2012-01-08T15:30:00.000-05:00

If you have sweet or savory baked goods, please link then to Bake with Bizzy. Check out the delicious recipes. already linked.

It is unusual for me to make two kugels, in one week, but I did just that, last week. I made an Apple-Cabbage Kugel, which is posted on Bizzy Bakes. This is my favorite of the two, which does not mean that the Onion Kugel was not terrific. It stands up for itself with just one taste.

When I make meatless meals, one of the sides becomes the star and I work around it. I made this, originally, to go with chicken but as a meatless meal, it would be the main food and I would serve it with an orange and a green vegetable. It could be sweet potato and green beans or peas and carrots.

Onion Kugel

Ingredients:

5 onions, grated and drained

2 tablespoons of an onion soup mix

1/4 cup olive oil

2/3 cup water

1 cup gluten-free flour mixture or all purpose flour

1 1/4 teaspoon baking powder

1/8 teaspoon salt

2 eggs

dash of black pepper

Directions:

Preheat oven to 350 degrees. Grease a pie pan.

Mix all of the ingredients together. Pour in to prepared pie pan.

Bake in a 350 degree oven until a toothpick comes clean (about 35-45 minutes.)

Enjoy.

Time to look back to last week and some great ideas for our meatless meals.

First, we have this this Black Bean and Roasted Vegetable Salad - Yum.

SUNDAY, 1 JANUARY 2012

Black Bean and Roasted Vegetable Salad GF SCD from Gluten-free, SCD and Veggie.

Now, we have this Sweet and Spicy Lentils with Harissa. I have learned to love anything with lentils. This is from Allergy Free Vintage Cookery.

Next is Lentil Stew with Creamed Corn from the Lovely Cupboard. Lentils and corn in one meal.....wow! I am hungry.

We must have dessert and here it is. Kristy made a Vegan Banana Cake and as usual, she made a beauty. This is from My Little Space.

We will finish up with a Green Smoothie from Sidetracked Sara

Linked to $5 Dinners

What meatless meals are you having. Please link below.

Thai Coconut Chicken Noodle Soup

2012-01-07T12:00:00.000-05:00

The Crazy Cooking Challenge has been around for a few months now and I am guessing that many of you have seen the above badge proudly appearing on a number of blogs. We are a group of cooks who all cook a version of the same recipe which must be found an another blogger's site.

I love looking at old and new blogs, searching for a recipe that I am pretty sure, we are going to love. This month, chicken noodle soup is the choice of recipe. This is the perfect weather for a nice warming soup and let's face it, chicken noodle soup is the ultimate of comfort food.

I am particularly excited about the recipe, I chose, because it is from one of my first blogger friends, Reeni from Cinnamon Girl Recipes. I was a brand new blogger and I have no idea how Reeni found me. All I know is, there she was, leaving a comment on my blog. She stuck around and became an "Official Helper" to me. Remember your first days and how little you knew. That was me, floundering with tons of questions and there was Reeni and one other delightful blogger, Jeri from Simply Sweet Home, answering them, no matter how insignificant, they may have been. Thanks to these two women, I got started with Chaya's Comfy Cook, a gluten-free blog.

I am thankful that Reeni and I are still friends and that I get the opportunity to visit one of the most stunning blogs with fabulous (and I mean this) recipes. Go and see for yourself. Reeni has changed her blog since I first started blogging and each change makes it a more meaningful and entertaining place to visit.

That is what I was doing, one day, visiting. I was not looking for my soup recipe. I was there to see what Reeni was up to and what recipe, I would print up. The recipe certainly had my name on it and yes, I made it and love it.

Thai Coconut Chicken Noodle Soup (adapted from

Cinnamon Girl Recipes)

Ingredients

1 (14 ounce) cans coconut milk
1/2 chicken
2 cups vegetable broth
2 carrots, shredded
2 tablespoons fresh ginger, minced or grated
1/2 cup fresh parsley, chopped
6 green onions, snipped with kitchen shears
2-3 tablespoons of soy sauce
zest and juice of 2 limes
8 ounces rice noodles

Instructions

To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes. Add the remaining coconut milk, broth, carrots, ginger, parsley, green onions, soy sauce and lime zest and half the juice. Season with a couple dashes of salt. Bring to a simmer and cook 30 minutes.
Meanwhile cook rice noodles according to package direction. Stir in remaining lime juice and taste. Add more salt or soy sauce if needed.
For serving add some of the cooked noodles to a bowl and ladle soup over top.

Reeni has some suggestions on her blog so go on over and see what else, you can do with this delicious soup.

Friday Favorite Finds

2012-01-06T11:44:00.000-05:00

Finding Joy in My Kitchen has a Friday linky, titled Friday Favorite Finds where we get the opportunity to share some of those wonderful recipes, we see during the week.

I have fun, traveling from blog to blog, finding recipes to make and admiring some of the photos, I see. The winning combination is the beautiful photo with the recipe that fits my family's "wants." If anything is proven, it is that pretty presentation attracts us and entices us to make the dish.

After all that, I wish, I had an eye for attractive presentation, in setting up for photos. It is frustrating to cook something that is super-delicious and not be able to make it so it calls your name.

Sigh. I love cooking and blogging so I don't let it get in my way. I do keep attempting to improve.

Travel back with me to see what I found, this past week.

Turkey Rice Porridge from Roti n Rice. You have to admit that turkey rice porridge does not necessarily make you think of a stunning picture but we have it here. What great presentation.

This is not food but it is stunning and I had to include it. This is from the Spicy RD blog.

Mexican Hot Chocolate is tempting me to go to the kitchen and make a warming cup. Cold weather has definitely set in. This is from My Creative Flavors.

With my hot chocolate, I want to have this Egg-Wrapped Quinoa Salad from Teczcape - an escape to food. I have admired this blog, for quite a while and if you like rice, you can find recipes and a cookbook of interest.

I don't have squash or I would be cooking this, right now. This is

Butternut squash chili with quinoa from Peaches and Donuts. With a blog name, like that, there can only be good food there.

This has been fun.

Cheesy Corn Cakes

2012-01-06T05:50:00.000-05:00

These are truly, the best corn cakes, I have ever had. I have made a variety of corn cakes, over the years, and loved them. Despite, how well, they all turned out, these were even better. I got this from the Internet and I can't find the recipe, at this moment. If anyone has seen it, please let me know. It was featured yesterday by a major site.

Cheesy Corn Cakes (adapted)

Makes about 3 dozen

Ingredients:

21/2 cups of frozen corn
2 eggs
3/4 cup milk
1 tablespoons olive oil
3/4 cup gluten-free flour
3/4 cup yellow cornmeal
1 cup smoked mozzarella cheese, grated
1 cup white Cheddar Cheese

2 tablespoons chopped chives
1 teaspoon white pepper

Method:

Mix the first four ingredients together.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/4 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked.

Turn and cook other sides 2 to 3 minutes.

Dilly Wiggles

2012-01-05T12:05:00.001-05:00

As I write this, I am attempting to come up with a name, for this dish. It came about because I had a cup of cottage cheese and some dill dip to use up. Anything leftover has to find a purpose. I added an egg and mixed it up and baked. I thought it was good but I am not sure what it is.

It is soft like a pudding and it wiggles even when just sitting still. It has the tangy flavor of the dill and the cottage cheese smooths out completely. I guess, it is Dilly Wiggles.

Dilly Wiggles

Ingredients:
1 cup cottage cheese
2 teaspoons store-bough dill dip
1 egg
dash of black pepper (You could use red pepper flakes for a bit of color and a little sting.)

Method:
Preheat oven to 350 degrees.
Mix all of the ingredients together.
Bake 20 - 30 minutes until is wiggly set and is browning. You will have to judge what wiggly set is. :)

I ate this as a light snack.

Linked to Things that Make You go Mmmmm.

Let's Do Brunch - Blueberry Cornmeal Pancakes

2012-01-03T23:33:00.000-05:00

I did it again. I thought Let's Do Brunch comes out tomorrow afternoon. As a result, I just posted the above recipe on Bizzy Bakes. I really don't like this photo and here I am, posting it, on two blogs. I just did not take any decent pictures and this is what I am left with. Please consider this my contribution to the lavish brunch table, I am counting on you to fill up to hide my contribution. It tastes good though.

Don't forget to go to April at the 21st Century Housewife to see who she has featured.

Veggie Converter did it again with these vegan Italian Sausage Crumbles. They could go with my pancakes.

Kristi proves how little we need meat. Of course, if you are a meat eater, I am not sure if even her sausage is going to convert you. Note the clever use of the word, "convert."

April doesn't know, her recipe for Pastry Wrapped Cream Cheese Appetizer is being featured. I just love it. She has a found a way to make what could be an overwhelming recipe, a doable method and it must be scrumptious.

Meringue Drop Cookies from Trilogy Edibles This is grandma's recipe. You should go over and read about this woman. It is a good read and these meringues have got to be a good eat.

Please add your brunch dish to the linky, below.

My Meatless Mondays - Hubby's Veggie Soup

2012-01-01T15:46:00.000-05:00

I have a cold which is keeping me less than at full speed so Hubby made a delicious vegetable soup which is magical. I must share it with you and just think, it is not chicken soup and it works.

Ta's Veggie's Soup (made in crockpot)

Ingredients:

1 15 ounce can diced tomatoes
3 cups water
2 medium potatoes, diced
2 celery ribs, sliced
2 carrots, sliced
1 medium onion, chopped
2 teaspoons fresh oregano
1/4 teaspoon black pepper
1/4 cup lentils

Method:

Hubby's method. Throw it all in the pot. Cover with additional water, if it is not covered, completely. Say a prayer. Turn pot on high and cook for 6 hours. Turn down heat to low and leave until ready to eat which was about an hour.

He gets bragging rights and deserves them.

Let's see what we can have with Hubby's Soup....

I love Michelle's Cheese Spread aka Mom's Cheese Ball. You will find this at Ms. enPlace. Michelle is full of love and humor and I know you will all enjoy her and her musings.

Next, we happily have Food Corner's Rainbow Cupcake. This is her version and different than the ones, I have seen. It is a beauty.

Then, we go to a main course, Pumpkin Black Bean Enchilada from Veggie Converter. If you want to learn how to cook without meat, this is the place to go for creative and tasty dishes.

Finally, Asparagus Risotto from Gluten Free Pantry. Check her out for good recipes and great health information.

Gallery of Favorites Sunday Night Soup Nights Five Dollar Dinners Hearth and Soul Real Food Wednesdays Link Party #15

Baked Nutty Brown Rice Balls

2011-12-30T15:09:00.000-05:00

I had two cups of leftover rice so I decided to mix some other ingredients in and bake myself brown rice balls. I knew right away, I wanted nuts and veggies, in this recipe so off I went to create. I did read a bunch of recipes for something similar bu when push came to shove, I used what was in my fridge and cabinets and did not worry about anything, I had read about.

Baked Nutty Brown Rice Balls

Ingredients:

2 c fully cooked and cooled brown rice

1/2 cup ground walnuts

1 carrot, shredded

1 zucchini, shredded

1 onion, shredded

1 teaspoon soy sauce

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup sliced green onions

1 beaten egg

1/4 cup flax seed meal

Method:

Preheat oven to 325 degrees.

Combine all of the above ingredients. Mine did not stick well so I suggest either another egg or a little bit of liquid, added.

Mix well.

Fill 18 mini muffin cups with rice mixture. I used a tablespoon cookie scoop to get approximately the same size balls.

Bake in a 325 degree oven for 23 minutes. They brown a little.

Remove from tins and serve. These have a nutty flavor to them.

One Baked Brown Rice Ball
Linked to Recipe of the Week, Lady Behind the Curtain

Pastrami Rice

2011-12-29T12:53:00.000-05:00

My husband gave me four new cookbooks for Chanukah. Since, I have sworn off purchasing any new cookbooks, this was a real treat. As foodies, I know, we can never have enough cookbooks but if reality would set in, many of us have many more than we can use. Yes, I am speaking for myself.

I am curious as to what others think about this collection, some of us have made, over the years. For me, actually, most of my books have been gathered in the past two years. When, I first was married, I got a few basic but good cookbooks that were a tremendous help to a new cook who was challenged making spaghetti.

I was definitely, the bride who knew nothing. My husband taught me the basics and was way ahead of me, in cooking, not that this says very much, for his abilities with food. I guess, we were two lost souls, on the highway of food.

Fortunately, I wanted to learn how to cook and used my basic cookbooks to make basic meals. I was quite proud of myself. I made the jump to baking and the next thing, I knew, I was making yeast breads and cakes. At that point, I cooked and baked almost everything.

Keep in mind, going back a few decades, food was not available, like today. You could not get very much in the way of shortcuts. I remember TV dinners, canned tomato sauce and Sara Lee and that is about it. I know, there must have been more than that but I didn't use any of it. I was more savvy than I have thought.

When, I look at cookbooks today, they do not resemble the cookbooks of the last generation. Many of the new cookbooks are what I would call, user-friendly. There is chit chat that gives background or explanation of the recipe. There are suggestions for variations and tips how to properly use methodology. The photos are far superior to what it used to be, if there were even photos.

Cookbooks are fun. Cookbooks are informative. Cookbooks are creative. Cookbooks open doors for us to walk through.

From the Bais Yaakov Cookbook, I found a recipe for Pastrami Orzo but since I do not have gluten-free orzo, I subbed in rice. We rarely have cold cuts in the house but, we bought some for company and I had about 1/2 pound remaining. When, I saw the recipe, I found my way to use it with some leftover rice, I also had.

There is something about how the egg coated the rice that made this a successful dish. It was kind of soft to eat. I am not sure that soft is the right word but the coating changed the feel of the rice. My husband said, "Put this recipe, somewhere, you can find it and make it again and again and again. " He really liked it and so did I.

Pastrami Rice (adapted)

Ingredients:
2 tablespoons canola oil
1 medium onion, diced
2 eggs, beaten or 2 eggbeaters
1 tablespoon soy sauce
1/4 pound pastrami, cut into small pieces
1 cup brown rice, cooked

Method:
Heat oil in large skillet over medium heat. Add onions and saute until a light brown color (15 minutes approx.)
Remove from heat and stream egg or egg beater into hot pan. Mix continually so that it does not scramble. (I had to put this back on a low heat so the egg would gently cook.) Add soy sauce to mixture.
Stir in pastrami and if you like salt, add here. The pastrami and soy sauce keep in salty enough, in my opinion.
Add rice and mix well. If it has cooled down, heat on a low heat for a minute or two until hot.

I made blueberry muffins to go with this rather than a more traditions salad or vegetable. Broccoli would be a good side dish with a little lemon juice and garlic.

Cooking Thursdays Simply Sweet Home Friday’s Favorites Gallery of Favorites
Food on Fridays
Foodie Friday
Fun with Food Friday
Groc ery Cart Challenge Recipe Swap Weekend Gourmet Blog Carnival
Found at Our Krazy Kitchen - Go on over.

Let's Do Brunch

2011-12-28T12:07:00.000-05:00

Having a week off from school, is a treat, but it muddles my thinking. As I went to sleep, last night, I thought to myself, set up, Let's Do Brunch, tomorrow afternoon for the next day (Thursday which I thought was Wednesday). Groan.

Have you ever lost track of time, like that? My husband and I are both off, which is unusual. For me, this week off, is unusual. My school closes in February and only gives two days off for Chanukah. This year, they reversed the times of vacations.

As a result of having hubby home, I am completely off my schedule. We are also eating meals at weird times buy we are eating well. I was going to include here, my husband's soup which turned out to be one of the best soups, I have had but because I am late, I am going to jump right in.

April did get set up on time and you should check to see who she has featured.

I have chosen to feature the following:

What's Cooking Love?

Big Bear's Wife Roasted Potato Swirls

Creamy Pumpkin Cereal - Tessa the Domestic Diva

Please show you forgive me for confusing the week by sharing your brunch recipes. I am kicking myself for such silliness.