My Sweet and Savory

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.

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.

My Meatless Mondays - Smoked Salmon Soup

2011-12-25T13:24:00.003-05:00

We had our family Chanukah party and I am happy to say that most of the food is gone. Since, we had the party as soon as the Sabbath was over, we had to make this an easy meal. With no prep time, bagels, cheese and lox was prefect. We had just enough time to make cheese latkes, served with maple syrup or delicious, plain.

We had out annual chocolate fondue spectacular, borrowing the fountain. There were all kinds of sweets, candy, cookies, cakes and lots of stuff to dip into the fondue.

Daughter-in-law 1 brought a scrumptious salad which could be my favorite dish, of the evening.

All in all, it was a success and now we are facing food again, for lunch. I figured that it had to sound good after all the eating, we have been doing. I am not sure what is better than potato soup with lox.

Smoked Salmon Potato Soup

Ingredients

1 ounce olive oil

1 chopped onion

4 large potatoes, diced

3cups vegetarian broth

3 cups milk

4 Tbs chopped fresh dill

1 teaspoon lemon juice

4 smoked salmon slices, chopped

salt and pepper to taste

Method:

Heat oil in a large saucepan.

Add the chopped onions and cook, stirring until softened. Add the diced potatoes and vegetable broth bring to the boil and then simmer gently for about 10 minutes or until the potatoes are cooked.

Using immersion blender, blend soup ingredients together making either a chunky or smooth soup, according to your taste.

Put back on the heat, add the milk, dill and lemon juice, reheat until hot.

Mix in the chopped salmon and season with black pepper.
This is just right for a cold day. The potatoes give the soup a heartiness. All the flavors blend together to make deliciousness.

For me, this is a delightful, warming soup for My Meatless Mondays. Let's see what we can find, from last week that will warm us up.

Let's start off with this Dairy Free Scalloped Potatoes from Tessa The Domestic Diva. I do love potatoes. (Gluten-free)

Garden Fresh Broccoli Pizza from The Adirondack Chick. Isn't it wonderful, we can make pizza that is fresh and exciting and gluten-free.

Look at this one, that pumpkin is filled with

Apple & Cinnamon Raisin Bread Pudding from Create With Joy.

Our dessert comes from Winnie's Blog and is Ginger Biscotti- Adorable and Delicious.

We are certainly well-fed this week. Please stop by some of our links. I am finding fabulous blogs behind the recipes.

If you have something to link up, this week, you are warmly invited to. Thanks for your support. I hope you all find new recipes for yourselves.

Linked to Friday Food Tuesday’s Tasty Tidbits REAL FOOD WEDNESDAY

Cheddar and Potato Latkes - Jamie Geller

2011-12-23T00:54:00.000-05:00

I really love Jamie Geller's energy and I wish I could breathe it in. Since, I can't do that, I can cook her recipes which are fun to make and delicious to eat.
I had heard about her first book for the bride who knew nothing, I was not interested. It just sounds to elementary for a woman, married several years. Blessed with grandchildren, for sure I am not the bride who knows nothing. So, I ignored the word about her book until her second book appeared.
I decided, I would purchase it, especially since it was on sale. The recipes are easy but not simplistic. They use ingredients, I have in my kitchen and there is a variety of recipes, that appeal to me and I think, will to others. Many of you may be saying, "It is kosher so it is not for me." The recipes apply to all of us. I grant you, there is no pork and kosher means not mixing meat and milk. I am not going into a discussion of what kosher means, now but I am saying, I like this book and I like Jamie's magazine.

You can find her recipes in several places on the Internet so find out for yourself. I am not selling these books and I don't know Jamie. Actually, I only wanted to share what I made for dinner. I got, slightly off track.

I was looking for a new latke recipe and I saw this one with cheddar cheese and I had to try it. I didn't bother to read the recipe until, I was making it, and was surprised the potatoes were cooked first and then mashed. I don't consider these latkes. I would call them potato cakes. Actually, I like them better than latkes and I love latkes.

Cheddar and Potato Latkes adapted from Jamie Geller

Ingredients:

2 medium Yukon gold potatoes (about 1 ½ pounds), unpeeled and cubed
1 cup shredded cheddar cheese
1 egg
1/4 cup ground potato chips (the recipe called for matzoh meal which my husband can't have.)
3 tablespoons fresh chopped chives (the last in the garden)
2 tablespoons cream cheese,
4 tablespoons canola

Method:

In a large saucepan, cover potatoes with water and bring to a boil. Reduce to a simmer and cook 15 minutes or until tender
When potatoes are tender, drain well and transfer to a large bowl. Mash with a potato masher leaving some lumps. Stir in cheese, egg,potato chips, chives and salt.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Jamie suggest serving with spiced apple sauce and I chose sour cream.

Since I put in salty potato chips, I cut out the salt from the recipe. The chips added a wonderful flavor. I added cream cheese because I find it makes potatoes, creamier. These were tasty and would go well with meat, fish, poultry or a vegetarian meal. I recommend these.

Let's Do Brunch - Golden Latkes

2011-12-20T20:58:00.001-05:00

Tonight is the first night of Chanukah and I changed my planned meal to one of latkes with a salad with dill dressing.

It was a comedy of errors. First, I planned to make either cottage cheese or ricotta latkes which we serve with something sweet such as maple syrup or jelly. Then, I thought maybe, I should be traditional and make potato latkes. I could not come up with something to serve them with.

Next, I thought about every type of latke in my repertoire and thought about turning the ricotta latkes into carrot-ricotta latkes. No, I could make cheese latkes with apples. Yum, that sounded really good until, I decided to ask my husband what he wanted. Back to potato latkes..... Finally, I compromised on a Golden Latke recipe. Life is filled with compromise.

Ingredients:

1 pound potatoes
1/2 cup finely chopped onion
2 scallions, chopped
5 carrots
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 cup olive oilMethod:

Peel potatoes and carrots. Cut into smaller pieces to fit into food processor. In food processor, on shredder blade, put potatoes, carrots, and onion.

Put potato mixture into a bowl and add scallions and egg plus salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot . You should be able to fit 3-4 latkes in the pan.Reduce heat to moderate and cook until undersides are browned, about 4 minutes. Turn latkes over and cook until undersides are browned, about 4 minutes more. Transfer to paper towels to drain.

Add more oil to skillet as needed. Cook until all batter is used.

We eat them as cooked but you can keep them warm in the oven at about 200 degrees and serve them all together, which I will do with company.

Both hubby and I agreed that this combination latke is better than a potato latke.

I think these latkes will be delicious and I am adding them to our Brunch spread.

Before we add your yummy dishes, let's look at a few from, last week.

This one is what I want to eat, right now. I love hot tuna.

Please go over to April the 21st Century Housewife and see who she is featuring.

Tasty Tuna pot Pie from

Talking Dollars and Cents

Hide-a-Veggie, "Lighter" Macaroni and Cheese from

Little Mommy, Big Appetite

Crab Dip in a Bread Bowl from

What's Cooking Love?

Linked to Permanent Posies What's Cooking Wednesday Tastastic Thursdays
Now, it is your turn to jump right in.

My Meatless Mondays - Two Squash Delight

2011-12-19T21:00:00.000-05:00

I have found squash to be one of most versatile vegetables around. I love to buy acorn squash because there is the big decision of what to fill it with, awaiting me. The fun of cooking, for me, is those changes I make when cooking. What can I create that is a little more interesting or a little bit better?

The answer, this time, was waiting for me. Last time, I made butternut squash, I had a container of pieces left over. I decided to use these combined with an apple, cut into small pieces to fill the acorn halves.

Two Squash Delight

Ingredients:

1 acorn squash
1 cup butternut squash cubes
1 apple, cut into cubes - peeled
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

Method:

Make a slit on each side of the acorn squash. Microwave on high for 6 minutes until cooked, (if more time is needed, cook another minute or two).

Remove squash and cut in half. Remove seeds.

Fill with a mixture of apple and butternut squash. Sprinkle cinnamon sugar on top.

Bake at 350 degrees for 30 minutes.

Linked to the Gallery of Favorites Tuesdays at the Table Real Food Wednesdays

Some cookbooks are filled with recipes spotlighting meat and when I pull them out, I usually put them back without making something from them. Of course, they are great for desserts but since I rarely make desserts, the books usually ends collecting dust (not that I am not a great housekeeper - not a speck of dust, anywhere.....Oh yeah sure.)

I gravitate to those books that stress dairy, vegetable dishes, salads, soups and sides. They can have meat but just not a preponderance of meat recipes. With all these cookbooks, I still end up looking at the Internet, whether it be blogs or food sites and I think, the best recipes are to be found on blogs. (Do I hear cheering, in the background? The reason for this is simple. Foodies tend to make their mark on recipes with their subtle or not so subtle changes. These variations tend to bring forth the most interesting and delicious recipes. Thank you all for sharing on your blogs as well as here at My Meatless Mondays.

Let's take a quick look at last week's delicious dishes all gluten-free.

I am looking forward to seeing what you will bring to us , this week.

Baked Vegan Taquito

The Rice of Life

Pumpkin Bread

Delicious Obsessions

Gluten -Free Banana Almond Muffins

Fox in the Kitchen

Slightly Indulgent Tuesdays
Fat Tuesdays

Please link up below.