Friday, March 30, 2012

Putting Corn Dish Together

In my plight to use up everything, I must get rid of, I end up with some good recipes, quite unexpectedly.  That is what happened today when I found myself staring at a bag of frozen corn with about a cup of corn in it.  What was I going to do with just a cup of corn?

The answer was obvious - build on it until I would have enough for a serving dish, a small one, though.  Adding was easy because it was based on what was available in my kitchen.  There was a partially cut red pepper, on my counter so I chopped about a one inch slice into tiny pieces and threw that in with the corn.  Also, sitting on my counter, forlorn and alone was half a small onion which was chopped and added to the corn.  You guessed it, there was also a half of a zucchini that graced this dish.

Looking at my counter again, a bottle of balsamic vinegar sat there with about 1/4 of an inch of  liquid.  Throw it in.  Better add some sugar to modify the flavor of the vinegar.  I tasted it and I must have put in too much sugar and had to find something to change the taste.  Hmm, soy sauce should do it.  Soy sauce is good with anything and it did the trick, once again.  Top with chopped dill.

That is how we built a corn dish.

I will do my best to re-create this but just throw it all together and it will, most likely, be just fine.

Corn-Zucchini Surprise


1 cup defrosted corn kernels
1 piece of red pepper, chopped small
1/2 zucchini, chopped
1/2 small onion, diced
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 teaspoons soy sauce

In a medium sized pot, mix all ingredients together and heat .  You could caramelize the onion first, if you choose.

The zucchini does not to be cooked well for eating but if you want everything cooked, I would microwave this for about 2 minutes, tops.

Whatever is done, this was a good surprise which we like, really like.

Linked to Sweet and Simple Sunday

Wednesday, March 28, 2012

Bake with Bizzy - Cheesy Mock Crab Wontons

Wonton Warrior is a little jealous of Eggbert the Egg Roll Wrapper.  It seems his recipe got more peeks than the warrior's.  Since Wonton Warrior was the first to challenge Bizzy for his blog,  he thinks he has privileges, just for him.  Puff Pastry Pal, Phyllo Phil (who we have not yet met), Patty Pie Crust (another new comer) and Eggbert just don't agree.  Bizzy for sure doesn't and is thinking about locking Wonton Warrior, out of this blog.  

No!  I love making the wonton recipes.  We can't let this happen.  I know.  I will share a wonton recipe with you, to keep him happy and hope, he doesn't read this.

This is incredibly tasty and melds into the wonton wrapper.  Meld- not melt.

*****It looks like, I did not take a picture of these.  Please, click over to, if you want to see what they look like.  I am sorry.****

It is hard to believe, anyone could forget to take photos.  I don't go into the kitchen without my camera.  It is habit.  I will puzzle this one out.

Cheesy Mock Crab Wontons (adapted from

 2 cups oil for frying
2 (8 ounce) packages whipped cream cheese
1 (12 ounce) package imitation crab meat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon garlic powder
3 tablespoons Worcestershire sauce
1 bunch scallions, finely chopped
1 (14 ounce) package wonton wrappers

Heat oil in a large, heavy saucepan until it is almost boiling. Keep an eye on it.

In a medium bowl, mix together cream cheese, imitation crab meat, soy sauce, sesame oil, garlic, Worcestershire sauce and scallions.

Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.

Place some water in a small bowl. Using the fingers, spread water over two edges of the wonton wrappers. Fold into triangles and press to seal edges. Use a fork and crimp.

In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

Our Bake with Bizzy stars certainly do have photos and I am going to share some, with you.

I simply love these.  Saveur Sweet Orange Buns from

Dark Chocolate Truffle Cake from The Kitchen Cookie. We know, we want to bite into this cake but I could leave it on my table, for its beauty.

Now for a savory dish and what a dish, this is. This is from Cook Lisa Cook and it is called Loaded Potato and Buffalo Chicken Casserole.

Now, it is your turn and as usual, I can't wait to see what you have to inspire us, with. Please do link up.

Foodie Friday Linky       Friday Food      Fabulous Friday

Monday, March 26, 2012

Cinnamon Wonton Cookies

Have you ever been surprised by a visitor?  Has a niece or nephew or grandchild ever stopped by, unexpectedly?  Your closest friend invites herself to dinner and you have no dessert.

You have choices:

  • Take time and go to the store and buy something - did I say buy?  We are foodies?  Are we allowed to buy?  Seriously, we are and we should realize that rather than beat ourselves down, doing more than possible in less time than needed, we must buy dessert or anything else, that is needed.
  • Frantically, try to make a strawberry shortcake or chocolate mousse.  After all, if you are going to do, you want to do it right, no shortcuts, no mixes,-------complicated and fantastic but draining on you.
  • Make wonton cookies or pie shell cookies.  Decorate them or serve them with a dip.  Takes little time and little effort.  Crunchy flavored crisps.
Cinnamon Wonton Cookies

20 wontons
1/2 cup sugar
1 - 3 teaspoons cinnamon (I like it heavy)
spray cooking oil

Preheat oven to 400 degrees F.
Cut each wonton into two triangles.
Place on cookie sheets in a single layer.
In a small bowl or a cup, mix the cinnamon and sugar.
Sprinkle cinnamon-sugar on triangles.
Spray lightly with cooking oil.
Bake for 6 minutes until golden.

Take a bite.

There is no reason you could not dip these in melted chocolate or sprinkle sprinkles on these cookies.  Your imagination must be your guide.

Linked to:
Tea Party Tuesdays    Hearth and Soul    Totally Tasty Tuesdays (Mandy's Recipe Box),
 Talent Show Tuesday (Chef in Training),     Trick or Treat Tuesday (Inside BruCrew Life), 

Egbert The Egg Roll Guy Joins In

It is getting crowded, in my house, with Wonton Warrior, Puff Pastry Pal and now, Egbert The Egg Roll Guy.  I have run out of bedrooms for them to sleep in.  You do know how "bizzy", I am and who has time to clean up after these three?

Wonton Warrior is into everything.  He has no favorites.  He pulls out the sausage as quickly as he empties the chocolates.  He loves savory and sweet and yes, even sour.  He will go from a deli roll to a chocolate marshmallow treat.  Give him any food and he wraps it up with wontons.  The mess he leaves........groan.

Puff Pastry Pal is worse.  He leaves crumbs wherever he goes.  Take out his creations from the oven and immediately, everything is covered with little bits of the pastry.  Out comes the broom but it is Bizzy who cleans up.  I have to give it to PPP, though.  Last night, he made this unbelievable Peanut Butter Concoction - little cups filled with three layers of goodness.

Now, joining us is Egbert, the Egg Roll guy.  Egbert seems a bit unusual.  When I looked in, today, he was cooking one real American dish and one Mexican dish, both in egg rolls.  What is he thinking?  Would you like to see something Egbert made?  Let me check with Bizzy and see if I can reveal one of his creations.

Mexican Egg Rolls (compliments of Egbert and Bizzy) (inspired by Annie Eats)

The beauty of wrappers is that they know no boundaries.  We may think of egg rolls as Oriental but take that egg roll wrapper and see what you can do.  These have a Mexican flair to them.  Serve them with salsa for a real treat.


1 cups frozen corn, thawed
1 cups frozen spinach, rinsed and drained (I put the spinach in a towel and squeeze to get out the water.)
1 cup mashed potatoes
1 onion, chopped
1 cups shredded Cheddar (I used white Cheddar)
an outside slice of the spicy mozzarella - where all the hot stuff is (Otherwise use spices such as chili, cumin, cayenne pepper.)
12 egg roll wrappers
1 egg, beaten, mixed with 1 teaspoon of water for egg wash


Preheat oven to 425 degrees.  Put wrapper to the side.

Combine all other ingredients in a medium bowl.  Mix them to blend.

With brush, cover the outside 1/4 inch of the square with egg wash.  It helps the pieces stay together.

Put about two tablespoons filling on the wrapper and then go here for easy and good directions how to fold them up, properly.  I found out, I did it incorrectly, after the fact.  Watching this, I see how much nicer they look when rolled correctly.

Lightly grease a cookie sheet with cooking spray.  Place sealed egg rolls on the sheet, seam side down.  Spray the tops of egg rolls with spray.

Bake until light brown -15 minutes.  Turn once.

Serve with salsa.  I didn't have but I can imagine how much better these would be with the extra flavor.

Linked to  Show Me What You Got      $5 Dinner Challenge    Tea Party Tuesdays     Hearth and Soul      Totally Tasty Tuesdays (Mandy's Recipe Box),    Talent Show Tuesday (Chef in Training), 

Sunday, March 25, 2012

Muffin Mondays - Corn Pudding Muffins

Brette Sember of Martha and Me recently wrote a book, called the Muffin Tin Cookbook.  It contains 200 recipes for minis.  Knowing how I love making miniature anything, you can imagine how fast I jumped, to review this book.

It is filled with recipes, you would not imagine being made in a muffin tin but sure enough, they work beautifully.  So far, I have made a few and look forward to making more.  On my list of "to makes" is Savory Cheesecakes, Sloppy Joe Cupcakes, Turkey Cranberry Cups, Savory Noodle Kugel,  Mini Ice Cream Cakes and Ravioli Lasagna.  Those are for starters.  Getting hungry?

I decided to make two for the Sabbath, Corn Pudding and Savory Carrot "cakes".  We liked both of these and now, I would like to try a sweet carrot cake recipe, as well.

The corn pudding and I became best friends, after one bite, and I wished I had made more of them.  Although, I made a minor change or two, I am going to share Brette's original recipe with you.  I did not have canned creamed corn so I used frozen corn and added a tablespoon of "cream" to the recipe.  I also did not make mine dairy and used substitutes for the milk and cream.

Corn Pudding in Muffin Tins  Adapted from The Muffin Tin Cookbook  (9 corn puddings)


1 8.5 ounce canned corn pudding
1 egg
2/3 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
1/4 cup flour ( I used gluten-free)
1 tablespoon melted unsalted butter
1/2 cup skim milk
1/2 cup heavy cream
1/8 teaspoon chopped red bell pepper  (I used about 1/4 of a cup)
1/2 shallot chopped

Preheat oven to 325 degrees F and prepare 9 regular muffins cup with silicone liners. (I don't have silicone liners so I sprayed my muffin cups.)
Whisk all ingredients together well and divide among cups.
Place in 1/2 inch hot water in a roasting pan and set the muffin.
Bake for 1 hour, or until custard is completely set.

These were tasty and went quickly.  Everyone at the table liked them.  That translates to success.

As far as the book goes:
I liked that the nutritional analysis was located, on the same place, for each page.  I am all for easy to use methods.
Brette gave some hints, at the beginning of the book, that helped me, right away.
The recipes are divided by subject, in the contents, and again made the book, easy to use.
The variety of recipes was plentiful and it is easy to make a list for the future with so many enticing recipes.

I would have liked photos with the recipes, rather than in the middle of the book.  I am a visual cook and do better when I see what I am aiming for.

This is my savory carrot cake, below.

Tea Party Tuesdays                    Gluten Free Wednesdays      
Totally Tasty Tuesdays (Mandy's Recipe Box),
 Talent Show Tuesday (Chef in Training), 
Trick or Treat Tuesday (Inside BruCrew Life), 

Deli Sandwich-Wonton Style

Yes, I did look up all kinds of recipes to keep Wonton Warrior happy but when it came down to making these, my "creativity" won.  Perhaps, it was my appetite that inspired me.  I had turkey pastrami in the refrigerator and pickles and mustard....the makings of a deli sandwich.  No bread, though so what was I going to do....make deli wontons. 
Another thought..... You know how thick, those wonderful deli sandwiches are, too thick to bite into neatly.  Something is always falling out you take more than you should and you have a coleslaw mustache or perhaps one from the mustard or ketchup.  If the mustache should look like this, don't worry about it.  Keep it.

I have no idea how you like your sandwiches but feel free to add anything you want, that fits.  I wanted to add onions but a wonton is small and I could get in the three most important ingredients.  I have some egg roll wrappers and I am thinking, dreaming, imagining how good they would be with those larger deli sandwiches made egg roll wrapper-style
Deli Wontons


oil to cook in
20 wontons
1/4 pound deli meat of choice
a few tablespoons of yellow mustard (depends on how mustardy, you like it)
1 - 3 half sour pickles, sliced very thin


Put cooking oil in a deep skillet or pot that is not too high, on the sides.  Recommend depth is 3 inches but I can't use all that oil.  I seem to have success with about half that.  Heat but watch that it does not boil.  While it is heating, attend to wontons.

On a smooth surface, lay out 8 wontons.  With a pastry brush, brush mustard on wontons, leaving 1/2 inch around the edges, clear.

Take your finger or an implement and rub water on the clear part of wonton, about 1/4 inch.  (Some people use egg for this but I like the water.)

Place meat on mustard, again leaving that outer rim clear so you will be able to seal these.

Put the pickle slice on top of meat.  Cut to the right size so that it does not stick out.

To make triangles, fold over and bring the point of one corner, covering the food, to the diagonally opposite point.  Seal with your finger.  I generally take a fork and handle it like a pie crust with the fork tongs, to ensure it stays sealed.

Move these 8 to a greased cookie sheet or place it on parchment paper of sprayed aluminum foil.  (for greasing , I use spray cooking oil).  Do the same with remaining wontons, in groups of 8 or what is manageable for you.  

Please be careful when you place these into the hot oil.  I drop them in to oil that is slightly bubbling, poised to jump back, if the oil spatters.  With a slotted spoon, turn after 1 minute.  Cook for about another minute or until both sides are golden.

Yummy to eat. 
Linked to BWS tips button   Friday Favorites    Gallery of Favorites    Savory Sundays       See Ya in the Gumbo    Scrumptious Sunday Link Party     Mix it Up Monday     $5 Dinner Challenge     Totally Tasty Tuesdays (Mandy's Recipe Box),   Talent Show Tuesday (Chef in Training),  Trick or Treat Tuesday (Inside BruCrew Life),   

Friday, March 23, 2012

Creamy Broccoli Pasta

In my urgency to clear the house of leavened foodstuff, I must cook all our pasta.  I won't throw any away and my neighbors are all clearing their houses out, as well.  No one local, to give it to.  We are literally, being forced to eat pasta.  Oh, poor us.  (Evil Grin)

I particularly like this dish because it is light, despite the cream and the cheese.  I am sure, it has the calories but it does not leave one, bloated.  It has a subtle flavor and is enjoyable.

Creamy Broccoli Pasta


1 - 2 cups broccoli, chopped
8 ounces shells (pasta) (Gluten-free)
1/2 cup cream
1/4 cup cream cheese
salt and pepper to taste
1/2 teaspoon Mediterranean seasoning
1/2 teaspoon garlic powder


Cook pasta according to package directions.  Add broccoli, 3 minutes before pasta is cooked.
Put both pasta and broccoli in bowl.
In a small bowl, combine the remaining ingredients and mix with pasta.  If it is not warm enough, and you have a microwave, heat the dish, for a minute.
Serve and enjoy.

Linked to  GCC Recipe Swap                          Gluten Free Wednesdays      

Wednesday, March 21, 2012

Bake with Bizzy - Baked Beef Wontons

I looked through Chaya's Comfy Cook and found a recipe for baked wontons.  Since Wonton Warrior is on a rampage, I brought it over to share with you and the warrior.  

I am having great fun with my wontons and puffed pastry and I can't wait to share all the delicious recipes, I have created.  Once, you get started, it becomes easy to throw a few things together and voila, have good eating.  My only regret is that sometimes, I cook them in hot oil.  I drain them as much as possible and they don't taste at all greasy so I am hoping that the quick cooking in really hot oil, protects the person enjoying these dishes.

I remember these wontons and they were tasty. 

Baked Beef Wontons 


2 cups finely chopped cooked beef
1/3 cup shredded carrot
1 teaspoon cornstarch
1 tablespoon 
1 tablespoon soy sauce
1/2 teaspoons ground ginger
20 wonton wrappers
1 tablespoon olive oil
Plum or sweet-sour sauce


In a bowl, combine chopped beef and carrot .

In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to beef mixture; toss to coat.

Spoon 1 teaspoon of filling in the center of each wonton wrapper. 

Moisten edges with water. Bring opposite points together; pinch to seal                                                                                   Place on greased baking sheets. Brush oil over wontons. 
Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

Time to look at what you baked, last week.

MJ's Kitchen always has interesting dishes and here is one that I love.  It is called Calabacitas Enchiladas.

Next, we have Cheddar buns that are unbelievable.  This is from Kitchen Flavours who is quite a baker.  Look how soft these buns are and at all the delicious little sparks of color inside.

How about Sweet Potato Chips with Rosemary Salt from one very smart baker, Galley Kitchen?  These are wonderful to eat and to make.

Sweet Potato Chips with Rosemary Salt 

We need some sweet food so look at this one. Carrot Cake Pie from Crazy for Crust.   This intrigues me.  I look at the photo and I can taste it.  Yummy.

This is linked to Hearth and Soul   Pennywise Platters   Frugal Food Thursdays  Full Plate Thursdays    Wednesday Cast Party   GCC Recipe Swap
Your turn.  Please join us.

Tuesday, March 20, 2012

Little Lasagna

Wonton Warrior is having a blast in Bizzy's kitchen.  I hope, he is not going to be angry at me for telling you, he is not the neatest cook.  I followed him around, wiping up spills, returning cheese to the refrigerator and washing dishes.  He is a bit lazy but he does know how to make magic with wontons.  

After, making lasagna, he made chocolate cream cheese dessert --- oh so yummy.

It was luck that I found an aluminum foil deep pan, the exact size of the wonton.  This is a pan, I must get a bunch of.  It made working with the wontons. a snap to use.

I made this, the way I make lasagna.  Next time, I will have the confidence to add some spinach to the mix.  

Little Lasagna

Ingredients:  For one little lasagna portion...

4 square wontons

1/3 cup Marinara sauce or any red pasta sauce

1 teaspoon Parmesan

2/3 cup cottage cheese or Ricotta

1/4 cup shredded Mozzarella (I used Mexican blend.)

1/2 small onion, chopped

1/4 teaspoon Italian seasoning

1/4 teaspoon sugar 

salt and pepper to taste


Separate 4 wontons from the rest in the package and line them up on a smooth surface.

Mix cottage cheese or Ricotta with Parmesan, chopped onion,  sugar, seasoning, salt and pepper.

Spoon 2 tablespoons of sauce on bottom of baking pan.  
1 wonton
2 tablespoons cottage cheese mixture
 1 tablespoon shredded cheese
1 wonton

There should be 4 layers, ending with wonton topped with sauce and shredded cheese.  You may find you will use different amounts of the ingredients.  If you like it more or less cheesy, add some.  The same with the sauce and onions....

Make it your own.

Linked to  Hearth and Soul

Monday, March 19, 2012

Chocolate Marshmallow Puff Pastry Tart

After making the Farmer's Country Tart, I had to try another similar recipe but this time a sweet one.  I am not sure which of these two, I like more.  Both were a success.  Both are easy to make.  Both make the best use of puff pastry.

Chocolate Marshmallow Puff Pastry Tart


1 strip puff pastry
1/4 cup whipped cream cheese or bar cream cheese
1/4 cup Nutella or Mock Nutella (I have another brand.)
1/2 cup Marshmallow Fluff or Marshmallow Creme


Preheat oven to 400 degrees F.

Cut a strip of puff pastry into 4 inch squares.  

With a knife, coat square with cream cheese.  On top of cream cheese, layer Nutella.  The top layer should be Marshmallow Fluff.

Use a knife to gently marbleize. 

Place on cookie sheet, sprayed lightly with cooking oil, and bake for 15 - 20 minutes.  When it turns golden brown, it is done.  Take a bite and you will smile.

* Sprinkle with powdered sugar or sprinkles, if you like.

Linked to Veggie Converter    Tuesday’s Tasty Tidbits   Trick or Treat Tuesday!
Crazy Sweet Tuesdays     Sweet Temptations   Mrs. Fox's Sweets     Muffin Top Blog Hop

Muffin - Mondays - Mashed Sweet Potato Muffins

As I believe I mentioned, last week, I have no plans to bake cakes, cookies, pizza or any other recipe with "chametz".*  Passover is coming and it is a holiday when we prepare for weeks by taking all the leavened products and food out of the house.  We do this  by using it up and doing a thorough cleaning of all areas that have had food, during the year. 

This is making your favorite sweet potato recipe and baking it in a muffin tin.  It was hard to retrieve the "muffins" from the tin.  Next time, I would add two eggs to hold them together and to puff them up.  Had this with a main course that had a strong taste and this was perfect to relieve the heat of the other dish.

*  "One of the last jobs of cleaning the house for Pesach is to get all chametz out of the kitchen. Of course, the first things to be removed are those that are obviously chametz – bread, pasta, cookies, crackers, pretzels etc. Other foods can be identified by simply reading the ingredient panel, which shows that breakfast cereal, soy sauce, fish sticks, licorice, candy and many other foods often have wheat or flour (chametz) listed prominently. But only the most astute readers realize that the vinegar in their ketchup, the vitamins in the rice or milk, and the flavor in their favorite snack may in fact contain chametz."  Rabbi Dovid Cohen
Mashed Sweet Potato Muffins


3 cups mashed sweet potatoes
2 tablespoons of Tofutti sour cream
1 tablespoon melted margarine
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1 tablespoon gluten-free flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 cup ground nuts 
I threw in 1 teaspoon of rolled oats GF
1 tablespoon oil


Preheat oven to 350 degrees.

Mix mashed sweet potatoes, sour cream, melted margarine and spices, by hand, in a large bowl.  

In a small bowl, combine topping ingredients except oil.  When well integrated, add the oil until it crumbles.   Sprinkle topping on muffins.

Bake at 350 degrees for 20 minutes.

Eat and enjoy.
See Ya in the Gumbo      $5 Dinner Challenge       Slightly Indulgent Tuesdays    Gluten Free Wednesdays   Muffin Mondays

Sunday, March 18, 2012

Puff Pastry Pal Joins up with Wonton Warrior

Wonton Warrior has invaded my house filled with passion and ambition.  Time to use up any leftover wonton wrappers, egg roll wrappers and puff pastry.  Along with him, was a new "friend", Puffed Pastry Pal.

If you remember Wonton Warrior, from the past, you know, he is capable of doing amazing things with those little wrappers, filling them with all kinds of goodies, both sweet and savory.  He started bossing me around, immediately, trying to find, what we have to use up.  I am ashamed to admit how much, I discovered.  

First, we raided the refrigerator and found 3 packages of cream cheese and 1 sour cream beside some Edam, Muenster and Mozzarella.  I didn't have to guess, to know what I would be cooking......something with cheese.

Wonton Warrior has this nasty habit of wanting to throw away perfectly good food and I had to keep slapping his hand, not to have my good food found, in the garbage pail.  So, there is only one pickle left.  Someone will eat it.  Oh, it has been there for two months??????  He didn't like my leftovers, either but they are so good.  What would I nosh on without leftovers?

I am proud to say, no mold, peeked from anywhere.  Don't tell the warrior, I cleaned the refrigerator, last week.  Wait, until he gets to the freezer.  That needs to be done.  What is he going to find?

This should make for an exciting week and some good eating.  Let's see how I began and hope Wonton Warrior will know his place and stay away from this blog.

Farmer's Breakfast Tart  (adapted from Pepperidge Farm)


1/2 of a puff pastry strip
1/4 cup sour cream
1/4 cup finely shredded sharp Cheddar cheese (about 1 ounce)
1 cup peeled and shredded  yellow potato
Ground black pepper
1 egg
1/4 cup chopped scallions


Heat the oven to 400°F.

Unfold the pastry sheet onto a baking sheet. Cut into squares.

Using a sharp knife, score a 1 1/2-inch border around the edge of the squares. Prick the center of the pastry sheets thoroughly with a fork.

Stir the sour cream, cheese and potato in a medium bowl. 
Add scallions and the black pepper. Spread the potato mixture on the pastry sheet to the border. 

Bake for 15 minutes.   Remove from oven.

 Crack 1 egg into the center of each square of the potato mixture.

Bake for 10 minutes or until the eggs are softly set. Sprinkle with additional cheese, if you like.

I had packed too much of the potato mixture and my egg slipped off and cooked on the side.  It still tasted good but it was a lot nicer looking, sitting in the center of the pastry.

Friday, March 16, 2012

Bake with Bizzy - Sables by Dorie

Dorie can make me try new recipes.  I, usually reach some success with her recipes.  Over the years in Tuesdays with Dorie,  I expanded my horizons and although I am not a baker who has mastered pretty, my baked goods taste great.  If you are a fan of shortbread, I think you will like these buttery delights.

Sables    Baking with Dorie, from my Home to Yours.  

2 sticks {8 ounces} unsalted butter, at room temperature
1/2 c. sugar
1/4 c. confectioners' sugar, sifted
1/2 tsp. salt, preferably fine sea salt
2 large egg yolks, at room temperature
2 c. flour  (gluten-free, in my case)
decorating {coarse} sugar (used yellow and green)

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth and very creamy. Add the sugars and salt and beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in the eggs yolks, again beating until the mixture is homogeneous.

Turn off the mixer. Pour in the flour, drape a kitchen towel over he stand mixer to protect yourself from flying flour and pulse the mixer at low speed 5 times, a second or tow each time. Take a peek- if there is still a lot of lour on the surface of the dough, pulse a couple more times: if not remove the towel. Continuing at low speed, mix for about 0 seconds more, just until the flour disappears into the dough and the dough looks uni formally moist. If most of the flour is incorporated, but you've;e still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.} The dough will not clean the sides of the bowl, nor will it come together in a ball-and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft,moist,clumpy{rather than smooth} dough. Pinch it, and it will feel a little like Play-Dough.

Scrape the dough out onto a smooth work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long: it's easiest to work on a piece of plastic wrap and use the plastic to help form the log. Wrap the logs well and refrigerate them for at least 3 hours, preferably longer.{ The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months.}

Getting ready to bake:

Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Remove a log of dough from the refrigerator, unwrap it and place it o a piece of parchment paper or wax paper. Whisk the egg yolk until smooth, and brush some of the yolk all over the sides of the dough-this is the glue-then sprinkle the entire surface of the log with decorating sugar.

Trim the ends of the roll if they're ragged, and slice the log into 1/3 inch thick cookies. {You can make these as thick as 1/2 inch or as thin as-bit no thinner- than 1/4 inch." Place the rounds on the baking sheets, leaving an inch of space between them.

Bake one sheet at a time for 17 to 20 minutes, rotating the baking sheet at the midway point. When properly baked, the cookies will be light brown on the bottom, lightly golden around the edges and pale on the top: they may feel tender when you touch the top gently,a nd that's fine. Remove from the oven and let the cookies rest a minute or two before carefully lifting them onto a rack with a wide metal spatula to cool to room temperature.

Repeat with the remaining log of dough, making sure the baking sheets are cool before the second batch.

This recipe can be found on page 131 of Baking with Dorie, from my Home to Yours.  

Time to look back on last week's fabulous contributions and that word, fabulous, absolutely does fit.

Above is from My Sweet and Savory and is a delicious Roasted Tomato Omelet

As you can see, this is from the Rickett Chronicles and it is called Scooter's Spaghetti and is from our recent spaghetti challenge.  It sounds delicious.
Baked Mozzarella Sticks  from Aunt Nubby's Kitchen.  Each week, she shares a noteworthy recipe with us and I want to thank her.

This was love at first sight, Purple Sweet Potato Cake with Streusel from No Frills Recipes, a new favorite blog, for me.
There are many sweet treats that should be here, as well but I got so carried away with My Meatless Mondays, I put a cap on this group.

Your turn.  When, I write this, each week, I fill up with joy.  I am touched that you choose to link up here.  Bake with Bizzy means a lot to me and I enjoy each and every contribution.

Thursday, March 15, 2012

Golden Potato Soup


Here we are again at the Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker and our ingredients are potato and cheese. Potato soup rocks. Potatoes rock. I love potatoes, especially with cheese.

Golden Potato Soup


1 medium onion, sliced

1 tablespoon olive oil

1 large potato

1 cup shredded Pepper Jack cheese

2 cups organic vegetable broth

1 cup milk (low fat)

1 tablespoon whipped cream cheese

1 teaspoon Dijon mustard

1/8 teaspoon black pepper

salt to taste

1/4 cup fresh dill

1 teaspoon garlic powder


Slice onions thinly.

 Peel and cut white potatoes in small pieces. Boil potatoes 15 – 20 minutes.

While potatoes are cooking, fry onions for five minutes.

Add vegetable broth to vegetables and let cook for five minutes.

Add milk, mustard and seasonings and cook until they are hot.

Add the cheese and allow it to melt and then blend it into the soup.

I have made this soup before and used a picture from a previous recipe.

Tuesday, March 13, 2012

Brown Rice Pilaf

I am not sure how much time, I will have, to cook new dishes before Passover (Pesach) so I am going to check out Chaya's Comfy Cook for some of my older recipes.  The photos are terrible but some of those recipes are the very  best.  I chose a rice pilaf for today.

This is the kind of dish, you can make over and over with slight changes and it adapts to all kinds of meals.

Rice Pilaf


1 Tablespoon olive oil
1 small onion, chopped
1/4 cup chopped celery
1-1/2 cups sliced mushrooms
3-1/2 cups vegetable broth
1 1/2 cups brown rice, uncooked
1/2 cup walnut pieces, toasted
2 tablespoons chopped fresh parsley


In a medium to large saucepan, add rice and water. When water boils, lower the flame and cook on low for 45 minutes.

Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.

Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally.

Stir into cooked rice; cover. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.  

Linked to Hearth and Soul     Real Food Wednesdays      Pennywise Platter Thursday

Monday, March 12, 2012

Spaghetti Frittata

Spaghetti Fritata (adapted from Ellie Krieger)

I only have kudos for Ellie, each and every time, I cook her recipes.  This time is no different.  I omitted the sauce and it was still delicious.  I, first had this posted on Chaya's Comfy Cook,

The egg puffed up nicely and the spinach and roasted peppers added the right flavor to the frittata.    I grew up on a dish, noodles and eggs, which is similar to this so  spaghetti in a frittata felt just right.  This is real comfort food although, if I had put the sauce in, I would not have called it, comfort food.  Food with tomato sauce does not fall into that category, as much as I like different sauces, using tomato, as a base.

Fortunately, I had bought a big bunch of fresh spinach and ended up, using it in a few dishes.  I also bought a lot of cilantro and threw that in every dish. 
 I did add some black pepper but I would vote for cayenne, next time.  I am developing, a real liking for it.
As a post-script, never having liked a lot of spice in my food, I bought a pepper cheese, the other day.  I took a bite and I felt that burn.  I was taken by surprise.  After the first bite, I was ready for it and I really enjoyed it.  I want to put that cheese in an omelet, just not for hubby.
Spaghetti Frittata So Easy – Ellie Krieger, page 100

5 large eggs (I used 3)
5 large egg whites (I used 2)
1 tablespoon olive oil
1 small onion, sliced thinly into half moons
5 cups baby spinach leaves (I used 2 – 3 cups)
1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked gluten-free spaghetti
1/3 cup grated Parmesan cheese


In a medium bowl, separate 2 of the egg whites, discarding the yolks. Add the remaining 3 whole eggs to the bowl with the whites and whisk to combine. Set aside.

I did not have a pan to put in the oven, so I fried it, very slowly.

 Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine.

Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. Sprinkle the top of the fritata with cheese and cook another 3 minutes.

Serve in wedges.       $5 Dinner Challenge    Hearth and Soul     Real Food Wednesdays     Pennywise Platter Thursday