Thursday, June 28, 2012

Vegetable Salad with Lime Dressing - Rick Bayless

Kudos to Louise who hosts our annual picnic which has the best food in Foodie Land.  Louise has an amazing blog, Months of Edible Creations , one of the most interesting ones around.  If you ever have time to be fascinated, hop over there and read about some of the special days and more important, the special foods that are highlighted, each day.  Pick up tidbits, tales and recipes and most important, fun and enjoyment.

My gratitude to Louise for this picnic that you are all invited to, with or without a recipe.  Come and eat our food.  I hope you enjoy this salad from Rick Bayless.

This salad calls for a little more prep work than other salads, I make.  It has tons of vegetables and could be eaten as a main dish although, I served it with grilled chicken from Ellie Krieger.

Vegetable Salad with Lime Dressing     Serves 6   Adapted from Rick Bayless

I advise doing some of the prep work in advance.  There is a lot of chopping and slicing and if you do it, the day before, this will not be time consuming.

The amount of each vegetable is variable.  I used what I had, in the house, and divided it up, according to how much I had.  I would leave out the potatoes, next time, and I would add more beets.

Ingredients:  (I am putting stars next to the vegetables, I used.  I want to leave the other choices for you to decide from.

About 2 cups (total) of any or all of the following
*Carrots, peeled and sliced diagonally 1/8 inch thick
*Small boiling potatoes like the red-skinned ones, sliced 1/8 inch thick
*Beets, peeled and sliced 1/8 inch thick

About 2 cups (total) of any or all of the following
*Green beans, ends snipped and cut in half
Peas, fresh or (defrosted) frozen

About 2 cups (total) of any or all of the following
*Radishes, stem-and root-ends removed, slices paper-thin
*Cucumbers, peeled, seeded (if desired) and sliced 1/8 inch thick
*Tomatoes, cored and chopped

3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper

Spinach to cover platter bottom(1 1/2 cups)
1 hard-boiled egg, sliced or riced or diced :)
3 thin slice of red onion, broken into rings

1. Microwave potatoes, carrots and beets until cooked.  Cook beets in a separate dish to avoid red potatoes.

2. The dressing. A few minutes before serving, whisk together dressing ingredients.  Add to vegetables except sliced radishes, cucumbers and red onion slices.

3. Garnish and presentation.  Line plate with spinach.  In the middle, pour vegetables with dressing.  Surround it with sliced vegetables.  Top with riced hard boiled egg.

I had put aside a smidge of dressing which I drizzled on top.

I’m going on a picnic and we are bringing:
A - Artichokes Steamed and Dressed with Mayonnaise
B - Baked Beans
C - Cauliflower Tabbouleh
D - Dunkin' Donuts
E - Eggplant Casserole
F - Frosty Summber Salad with Cranberry, Pineapple and Beets
G -Goat Cheese Mixed green Salad with Cocoa Nibs
H - Halibut and Salsa Verde
I - Iced Coffee Two Ways
J - Jubilee Sandwich
K - Key Lime and Ambarella Juice
L - Limoncello Biscotti
M - Mini Meringue Kisses
N - Nougat Brownies
O - Ozark Pudding
P - Paletas de Chabacano y Manzanilla
Q - Quinoa Salad
S - Strawberry and Kiwi Chocolate Tart
T - Thai Fish Cakes in Pita Pockets
U - Udon Salad with Honey Sesame Lime Dressing

V - Vegetable Salad with Lime Dressing - Rick Bayless

Linked to Friday Favorites                Mix it Up Monday              Inspire me Monday                    My Meatless Mondays           Jam’s Corner

Tuesday, June 26, 2012

The Recipe Box # 3 - My Lunch Project

I am a bit scared that I am in hot water. As you know, I started my Lunch Project to avoid falling into the rut of just grabbing something, for a major meal, lunch. Yesterday was a great success and I enjoyed my tomato dish. Today, I had an even more enjoyable dish, which I will share with you, but this one is not as healthy. I am weighing it out in my mind, one piece of bread without crust, 1/2 cup cheese, onion, 1 potato, 2 eggs, 1 slice of lox and a little milk. Tell me, it is not sinful. Absolutely no additional fat, noting the word additional, and no additional salt, again that word, was included. What if I do this, everyday?

I guess, I will just have to look into our Recipe Box and find some healthy recipes to make but I still want some indulgent ones for those days I NEED to indulge myself, yeah sure. Please leave both, some to give me comfort and some to keep me healthy. You are the greatest.

Since I eat only kosher food, I can't have milk and meat at the same meal, and certainly not, in the same dish. That is the reason, I subbed in the smoked salmon.)

Now here is my decadent lunch.

Cheesy Luncheon Treat (I cut this recipe down for one person. This is for 4.)


· 5 medium potatoes, shredded fine (I shredded the potato right into the casserole.)

· 1 slice of lox (smoked Salmon) (the original recipe use a lot of sausage)(For 4 people, I suggest, 4 slices.)

· 4 slices day-old white bread, cubed small

· 6 large eggs

· 1 small onion, diced

· 3/4 cup milk

· 2 -3 cups shredded cheddar cheese


 Heat oven to 350 degrees.

Peel & finely shred potatoes.

Spray 9X13 glass pan with cooking spray.

Working in layers, start with the potatoes, press evenly in bottom of pan & sprinkle with 1/4 of the cheese.

Next add the onion evenly across first layer & sprinkle with 1/4 cheese.

Place bread cubes evenly across the onion layer & sprinkle with 1/4 cheese.

In med bowl mix scramble the eggs with the milk.

Pour mixture evenly over bread layer & press lightly with spatula to help soak bread.

Sprinkle with remaining cheese.

Bake uncovered 35 minutes or until firm in 350 degree oven.

I had to cover it for the last fifteen minutes. The photo of the full casserole was taken 15 minutes before it completely cooked.

I covered it and put it back in the oven to bake more.

Now, the fun part. Let's look at our Recipe Box and see what stunning recipes, we have, to share. I should add stunning and delicious. I have been pinning all the featured recipes and plan to continue. I hope you get traffic from this.

Thanks to those of you who gave me suggestions for selecting the features. I am going to start off this way. I will share the most popular (most clicks) with you and then pick out some recipes, I think you would love. I can't pick a personal favorite since I always have more of those than I could possibly feature. We have amazing cooks here. Thanks for sharing your talents with us.

Stuffed Crescent Rolls from Bibi's Culinary Journey

Potato Buttermilk Bread from Don't Waste the Crumbs

                      Pineapple Carrot Cupcakes from Lady Behind the Curtain

The above three recipes tied - having the most clicks.

Mrs. Fox has done it again with this Quinoa Salad. I am not sure if I was sold because of the quinoa or the avocado.

Jam's Corner produced Potato Soup with such a golden color

I honestly can't wait to see what you are bringing to help fill our Recipe Box. Already, it is getting heavier.

Monday, June 25, 2012

Feta Stuffed Tomatoes

I have made a decision which I am going to work with, this summer. Can you sense my hesitancy? My decision is to make myself a decent lunch, each day, Monday through Thursday. Usually, those are days, I will plan as I go along. 

Since the teaching year is over, I will, in some way, divide my days between pleasure activities, prep work for next year and appointments that I want to fit in.  Eating is part of each of these days and my normal way of handling this, in the summer, is to eat anything, on hand, at the particular moment, I have time to eat.

My plans are to change this.  I am just not sure, my actions will keep up with these standards.  I will share some of my good meals with you.  Cheer me on, please.  

For lunch today, I had something delicious, feta stuffed tomato.  Feta hold its own in flavor and the flavor shone through but it was tempered with the onions and parsley.  It came together with the most delicious taste and I am going to look for ways to use feta cheese, in other recipes, combining it with different spices.

I have no idea where this recipe comes from.  I found it, in several places, the same ingredients and instructions.  Yummily and are an example of two of these sites.

Feta Stuffed Tomatoes (for 1 or 2)


1 tomato (save the pulp)
1 ounce feta cheese
1 tablespoon taco chip crumbs

1 tablespoon chopped fresh parsley
1 tablespoon chopped scallions
1 teaspoon olive oil (the recipe I took this from called for two tablespoons but I could see no reason for it and I am avoiding fats, when possible.

Cut a large tomato in half, horizontally.  Scoop out pulp and place in small bowl.  
Keeping tomato half intact, discard seeds.  Chop the pulp.
Add to the pulp, feta cheese, taco chip crumbs, scallions, parsley and olive oil.
Mix together and spoon into tomato shells.  Place on  a cookie sheet with parchment paper (or not).  
Bake at 350 degrees F. for 15 minutes.

Yummy eating!   

Linked to these wonderful blogs: Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party 
Tastetastic Thursday     Sweet Treats and Swanky Stuff    Pennywise Platter Thursday    Frugal food thursdays      Tastetastic Thursday (A little nosh),       Full Plate Thursday

Please check out the above blogs for tons of recipes.

Sunday, June 24, 2012

Chicken Stir Fry

My Cherry Almond Muffins from last week are sitting in for this week's Muffin Mondays.

Most of my stir fries are vegetable but once in a while, we have chicken, which I do love to eat.   Almost, every time, I make a stir-fry, I add soy sauce (gluten-free soy sauce).

Sidebar:  When one is gluten-free; her thinking is a little different.  Every item gets checked and still, I find when I re-check it, at home, I can make a mistake.  Hopefully, I catch all the mistakes.  It is not funny for someone who is gluten-free to eat a "mistake".

I protect my husband by doing a massive shopping at Passover time.  That is when you can get gluten-free soy sauce and Worcestershire sauce gluten-free, with ease.  I do see these, in the store, during the year but before Passover, they are massive quantities.  There are a whole bunch of goodies, I buy.  Sure, I can make my own but I love getting ready made blintzes and I can use them in a blintze souffle, something I don't want to  do to my own homemade.

I don't buy this to use on the holiday.  They sell everything from cereal to cookies to pasta and trust me, it is usually terrible to eat.  Cookies, I bake.  Pasta, we don't have for 8 days----gee.  Cereal falls off our menu.  If I can make it better than the big companies, I don't want their's.

I made this recipe, about three years ago on Comfy Cook and it was yummy then.  I think, it is yummier, this time round.

Chicken Stir Fry


3 cutlets, halved

2 tablespoons cornstarch

2 tablespoons soy sauce 

2 tablespoons olive oil

1/2 cup carrots

1/2 cup cauliflower

1/2 cup broccoli

1/4 cup onion, cut into smaller pieces

1/2 cup chopped celery

1 cup vegetable broth


Cut chicken into one half strips.

Place into a resealable plastic bag.

Add cornstarch to chicken in bag and shake to coat.

Combine soy sauce and ginger and add to plastic bag. Shake well.

Refrigerate for 30 minutes

Remove from refrigerator.  Throw out the marinade.

In a large skillet, heat two tablespoons of oil.

Stir-fry chicken until no longer pink, about three to five minutes.

Remove and keep warm.

Add remaining oil and stir-fry the vegetables for three minutes or until crisp tender.

Add vegetable broth.

Return chicken to pan and cook and stir until thickened.

Eat and know that it is yummy.

Linked to Food on Friday

Melt Blueberry Cake

Melt sent me two containers of their product and I made delicious blueberry mini cakes with it. It is creamy and easy to work with.

This is the Melt promise.

"Our Promise
Let’s face it:  when it comes to nutrition, nowhere is there more confusion than around eating fat. From low-fat, high-carb diet fads to the launch of hydrogenated oils into our food supply, and the associated vilification of naturally saturated fats, its understandable why so many of us are still confused about what to eat and how to cook for our families.
We are very proud of our flagship product, Rich & Creamy Melt® Organic, a butter alternative that is truly delicious. We now also carry a delicious Honey butter alternative that is organically sweetened and contains all of the goodness of our original flagship product, Rich & Creamy Melt®. These products contain the perfect organic blend of the healthiest fats that supports healthy weight when replacing other fats in your daily diet. Each serving of Melt® & Honey Melt® Organic deliver an ideal combination of healthful saturated, polyunsaturated, and monounsaturated fats for optimal nutrient content and absorption, weight management, thyroid function, heart health, and digestive health. Melt® Organic is certified organic and kosher, and is soy free, Trans fat free, and gluten free. Our products do not contain artificial ingredients of any kind and they never will. Our ingredients are Eco-social, Fair Trade, and non-GMO.
It is our promise to you that each food product we develop is based on the real deal when it comes to dietary fats and oils. We have lived through the “school of hard knocks” and uncovered the benefits of certain plant-based fats on reversing personal health conditions and improving the health of our families. With the almost deafening noise of misinformation about dietary fats and oils, we work closely with experts who specialize in lipids (fats) chemistry and are generating the latest scientific research. As a result, we deliver the highest quality food products with our promise of authentic deliciousness."
Check out the Melt site for additional information and Enjoy.

Friday, June 22, 2012

Aging Gracefully

I am not sure where I got this.  It was on someone's Face Book page.  It is interesting that I had a chat with a friend, this morning about later years and how important it is, if one has the health to pull it off, to work or be involved in charity or hobbies, grandchildren or social groups and even the Internet.  Living can only get better in later years.

I thank God that my health allows me to be active in life and hopefully with His help, I want to do this until my very last day.

Thursday, June 21, 2012

Maple Cherry Berry Smoothie

I think, this is going to be a summer of smoothies.  They hit the spot on a hot day and they are relatively healthy, depending on what you put into it.

Maple Cherry Berry Smoothie                                                                               

2 cups plain yogurt
2 tablespoons maple syrup
1 cup blueberries
1 cup cherries

1 cup ice cubes
1 tablespoon sugar (optional)


Put all ingredients, except ice cubes in the blender.  Blend on low and put up to high when ingredients have turned one color.  Blend on high for another 30 seconds.

Add ice cubes and blend until they have disappeared.

Now, drink hearty.

Linked to Whole Food Wednesdays     Scrumptious Sunday Link Party      Sweets for a Saturday (Sweet as Sugar 

Recipe Box - Week 2

Veggie Delight

I had no name for this dish, I put together, this evening.  I am finding it difficult to follow recipes from cookbooks or online.  Almost always, I take the recipe, in another direction.  That is what happened, today.  I pulled out a few cookbooks, found a recipe for roasted cubes of vegetables in a tomato sauce and covered with cheese.  It had veggies, I had in the house and the idea of roasting vegetables with a cheese topping intrigued me.

I ended up slicing the veggies thinly on the mandolin and separately putting piles of them, in a baking dish.  I then dropped some spicy cheese on top, well spaced out.  It was delicious.


1 zucchini
1 yellow squash
2 carrots
1 mini red pepper
1 mini yellow pepper
1 mini orange pepper
1/4 green pepper
spray olive oil
3 slices from a twisted spicy mozzarella roll
1/4 teaspoon black pepper
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil (my basil is returning)


Preheat oven to 450 degrees F.
Spray a ten inch round baking pan with olive oil.
Layer vegetables, each in its own pile around the pan.  Carrots ended in the middle of my baking pan.
Top, widely spaced, small pieces of cheese.  I tried shredding it and it didn't work.  It was too soft.
Spray olive oil on top of the dish, lightly.
Roast slices, checking at 10 minutes and every few minutes until cheese has turned golden brown.
Remove and enjoy.  

*The seasoning can be varied to whatever  you like.  Garlic and rosemary.....Italian seasoning.....Chili powder for a spicier version.....this is up to taste.  

Hi, I must admit, I excited about this new linky. I am going to start a Recipe Box on Pin It for as many photos, as possible, at least those that are featured. I was amazed at the variety of dishes, we got, last week and it was hard to choose those to be featured. For this week, I am going to to share those that got the most clicks. I am open to suggestions as to what is the best and most fair way, to do this, in the future. Please leave suggestions. I need your help.

Kale Salad - A Little Nosh

Crustless Pizza - Bookcase Foodie

Pineapple Macaroons - The Traveling Spoon

Easiest Way to Cook Spaghetti Squash - Gluten Free A-Z

Crumb Cake with Peanut Butter and Chocolate - Something Sweet

Cheesy Sour Cream Enchiladas - RV Life and Food

If I could cook all of these and  have a feast, I would be a happy camper.  Let's see what we can put together, this week.  Thank you all for your support.  I hope you will continue to share with us and let us build a full Recipe Box.  Linked to   Allergy Free Wednesday  Real Food Wednesday   Pennywise Platter    
Whole Food Wednesday

Cherry Almond Mini Muffins - Improv

Improv is back with the best ingredients yet, cherry and almond. Both stand alone and together, a winning combo is created. Kristen from The Frugal Antics of a Harried Homemaker is the hard worker who organizes this monthly project and we appreciate her.

I made this recipe with blueberries previously in Bizzy Bakes and we loved it. We love it, even more, with cherries or I think we do. Both are so fantabulous, it is hard to tell. All, I know, this is the recipe my hubby calls for more of. It is from Levana Kirschenbaum and her new book, The Whole Foods Kosher Kitchen, a giant of a book and one for all cooks.

Cherry Almond Mini Muffins

Canola oil spray

2/3 cup Rice Dream

2 large eggs

2/3 Canola oil

1 cup sugar

2 cups cherries

1 cup old fashioned oats

3 cups gluten-free brown rice flour mixture

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup golden raisins

1/2 cup almonds

1 tablespoon cardamom

I topped with a teaspoon of cherry pie filling.


Preheat oven 375 degrees F.

Spray 18 muffin molds with oil spray.

Combine the Rice Dream, eggs, oil and sugar in a large bowl.

Combine oats, flour, baking powder, baking soda, salt and cardamom in a separate bowl.

Add dry mixture to wet mixture. Do not overmix but do mix so ingredients are well blended.

Add cherries, nuts and raisins.  Mix in gently.

Pour batter into greased muffins pans. Bake for 25 minutes or until golden.

Improv Challenge

Tuesday, June 19, 2012

Creamy Avocado Penne and Cheese - Avoroni Macacado

We may not eat much meat but we do eat too much cheese.  I am working on cutting down the cheese in various recipes and still keep the richness of the dish.  I applied this to my mac and cheese, yesterday.  Step one was to cut down the main cheese in the recipe.  The second step lit up like a light bulb in the middle of my mixing my ingredients.  Use an avocado to get the creaminess.

Creamy Avocado Penne and Cheese


1/2 pound gluten-free penne, cooked according to package directions
1 avocado, mashed
2 tablespoons cream cheese
1 cup Cheddar or Mexican mix, shredded
1 cup low fat milk
1/4 teaspoon black pepper


Preheat oven to 350 degrees F.
Drain and rinse penne.  Place in a large bowl.
In a small bowl, mash together cream cheese and avocado.  
Add milk and black pepper to the penne and mix.  Combine with avocado-cream cheese mixture.  Make sure the cream cheese coats the macaroni.
Transfer to greased 2 quart casserole.  Top with shredded cheese.
Bake for 20 minutes or until cheese browns.

Linked to Hearth and Soul Hop     Slightly Indulgent Tuesday            Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party

Sunday, June 17, 2012

Blueberry Oat Muffins - Muffin Mondays

I won a cookbook and what a cookbook, it is.  It is perfect for us, as we work on eating more healthily.  The Whole Foods Kosher Kitchen by Levana Kirschenbaum is a fabulous book with beautiful photos, clear instructions and the yummiest recipes.  I must note that you do not have to be kosher to love this book.  All recipes are for all of us.  
The Whole Foods Kosher Kitchen

There are about 350 pages in this book, each one filled with delicious recipes and good pointers.  There are beautiful photos but I would have liked more.

I won this book from Joy of Kosher, a site, I have enjoyed for a while.  Jamie is a young woman who has made her mark in the world of kosher cooking.  Her site has tons of recipes and I suggest you go over and see for yourself, how much fun you can have there.  These are Jamie's books and another one is in the making.
Back to Levana who has a warm approach to cooking,  I plan to write a review of this book after, I make more recipes.  Right now, I just made muffins, muffins that my husband has not stopped talking about.  I generally make muffins weekly and hubby is always pleased but this time, he was much more than pleased.  Maybe, it is the oats in the muffins. 

Levana gives a muffin recipe with dozens of alternatives one has in making it.  That makes it fun.  You can stick to the recipe, as is or make some changes.  I left out the apples and used blueberries.

Levana's Muffins  (adjusted)

Canola oil spray
2/3 cup Rice Dream
2 large eggs
2/3 Canola oil
1 cup sugar
2 cups blueberries
1 cup old fashioned oats
3 cups gluten-free brown rice flour mixture
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup almonds
1 tablespoon cardamom  (I used slightly less)


Preheat oven 375 degrees F.
Spray 18 muffin molds with oil spray.
Combine the Rice Dream, eggs, oil and sugar in a large bowl.
Combine oats, flour, baking powder, baking soda, salt and cardamom in a separate bowl.
Add dry mixture to wet mixture.  Do not overmix but do mix so ingredients are well blended.
Pour batter into greased muffins pans.  Bake for 25 minutes or until a toothpick inserted in the center, comes out clean.

Skillet Spaghetti Squash

I am like a kid with spaghetti squash.  I enjoy pulling out the strands and seeing "almost" spaghetti strands.  You can do so much with this squash.  You can sub it in, in place of spaghetti.  You can mix it up with a sauce of any kind, mix it with vegetables, add some chopped meat or chicken or flake some fish into it.

I came across Paula Deen's recipe and decided to try it.

Skillet Spaghetti Squash    (adapted from Paula Deen)


1 spaghetti squash

1 tablespoon olive oil

1 medium onion, chopped

1/2 green pepper, sliced

1/2 red pepper, sliced

1 teaspoon sesame oil

2 tablespoons orange marmalade

1 tablespoon teriyaki sauce

1/4 teaspoon black pepper

Microwave spaghetti squash, cut in halves for about 7 minutes until you can pull out the strands with a fork.  (You can bake this in an oven for 40 minutes, if you prefer.)
While squash is cooking, put olive oil in a large skillet.  Add onions and cook  for about 6 minutes, until onions are translucent and start to brown. Add bell peppers and cook for another 3 minutes.  I left the peppers rather crisp.
Add sesame oil, teriyaki sauce, orange marmalade,  black pepper and if you would like, salt.  Cook until the marmalade melts and you can mix it throughout the squash.
Serve in bowls and enjoy.

Thanks Paula.

Friday, June 15, 2012

Creamy Cabbage with Apples

Cabbage is not pretty but it is good to eat, especially with apples.
I made this as a side dish for chicken.

Creamy Cabbage with Apples


1 teaspoon olive oil

1 large onion, chopped

salt and pepper to taste
1 tablespoon white sugar, or to taste
2 tablespoons cider vinegar
1 bag shredded green cabbage
2 large Granny Smith apples - peeled, cored and thickly sliced
1/2 cup vegetable broth
1 pinch nutmeg
1/2 cup sour cream


Heat olive oil over medium heat in a large, heavy-bottomed pot.

Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent.

Sprinkle in the sugar, then stir in the vinegar.

Add the cabbage, stirring well to combine.

Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes.

Stir in apples,and vegetable broth. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.

Eat and enjoy.

 This Week's cravings

Thursday, June 14, 2012

You are My Sunshine

Getting an award is huge to me.  I know one has to pass it on but one has to select, in whatever say, the person chooses to do it, and that means someone thought of me.  I don't take that for granted.  I know that I give a lot of thought to who I give awards to.  These are the questions, I ask myself.

Have I give the person an award before?
Is the person a new blogger?
Is the person new to me?
What is it that I like about the person's blog?
How do I make it meaningful to the receiver?

Since it is about three years that I have been blessed to receive and give awards, I have had the opportunity to ponder over this and I can only say to whoever I pass this along to, it is because I respect you and I like you.  In some cases, I simply want to get to know you better.  At this point, I have not decided who to share this with but that happens after I answer all the questions and I am more into the whole scene.

I thank Jamie from Love Bakes Good Cakes  who gave me this with the homework that goes along with it.  Growl just a little.

I have a confession to make.  Jamie is really new to me but when we exchanged comments AT each other, I liked her.  When I went to her blog for the first time, I knew I really liked her and thought to myself, this is the kind of person, I would give an award to.  Honestly.  Then, I find in my mail a note that she had given me an award.  I am hoping, it is a great mind kind of moment.  (For those of you who have known me longer, you also know, I have never written anything like this.)

Thanks Jamie.  This means a lot to me and if it was all right, I would give this back to you, as one of my recipients to express my gratitude.  Yes, I love what you can do with wontons, also.

"The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: "Bloggers who positively and creatively inspire others in the blogoshere." The way the award works is this: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don't forget to copy and paste the award on your blog!"

Ten questions just for you:

1. Favorite color: It has been blue since I was a young child but I am thinking apricot has replaced it.

2. Favorite animal:  Never thought of having a favorite animal but ever since I heard the story of the cat who stayed with the abandoned baby, keeping her warm, until help came, I have decided on cats. Cats tend to love me and they give birth at my house even though they are not mine.  Sidebar:  A neighbor's cat jumped through a window and gave birth in our linen closet.  A stray cat saw me sitting on the stoop and came over to give birth.  Don't cats hide out when they birth their kittens?

3. Favorite number: 2, 3, 10, 18 ...... right, I don't have one.

4. Favorite drink: Water is what I drink the most.  Does that make it my favorite?  I don't like tea.  I drink coffee.  No soda.  No plain milk.  My calcium comes from cheese, lots and lots of cheese.

5. Facebook or Twitter: I am not avoiding the answers.  I rarely go on either of these.  Facebook is probably more than Twitter because I go to see the photos of family members and mostly, my grandchildren.  I use both for my blogging posts and not for personal use.  I rarely write anything there.  I am looking for ways to be more effective with Facebook.

6. Good Book or a Good Movie: It has to be books.  I love to read and have loved to read since I learned how.  When, I was a child, I decided to read every book in the public library from A to Z.  I never finished A.

7. My Passion: I could say family and friends which is true but I would rather take an interest.  My passion is teaching and more important my students.  My goal in teaching is to reach each child and work on pulling out his potential.  I firmly believe if the child is happy, the child will achieve more in school and in life.  This is not at the expense of teaching the material.  They go hand in hand.  A few minutes of caring means hours of sharing and in school sharing is learning.

8. Giving or getting presents: I am not a good giver or receiver.  I don't know how to select the right presents.  I get more joy from giving than from getting.  As much fun as it is to get a gift, I really want, there is something special about making another smile.

9. Favorite day of the year: One day?  The Jewish holidays are the most special.  Passover and Succos.  They are times for friends and family.  They are times of good food and tradition.  They are times of holiness.

10. Favorite flowers: roses.

I am joyously giving this to the following people:

Create With Joy - the name of the blog says it all.  It is a blog filled with joy and thoughts.

Winnie from Something Sweet has the best baking in Blogosphere and I am not slighting anyone else.  Many of you are fabulous.

Joyce from Kitchen Flavours is a baking buddy and  has introduced me to two new wonderful groups.  I owe her big time.

Anita from Aunt Nubby's Kitchen is a lady with class and style and you see it, in both her recipes and her photos.

ThatGirl from Paved With Good Intentions who has the cutest little one and I love her comments.

Mary from Living with Food Allergies and Celiac  which is a "stop in your tracks" name and she brings pure joy to it and helps anyone who is limited in food choices great ideas to make it easier. 

MJ from MJ's Kitchen - Look at the photo on  her blog and see that smile and you will know why I chose her.

Pam of Pam's Kitchen Corner who I've known for a while and from day one, have enjoyed getting to know her and reading her blog.  I don't get there enough, these days.
 Must change that, immediately.

 Zoe from Bake for Happy Kids - the name of the blog says it all.  I think, it is great when people pick a name that demonstrates such a positive attitude.  She is also a baking buddy.

Lyndsey from the Tiny Skillet and two other blogs. Having all those blogs and still being upbeat surely deserves an award.  She is also a good cook. Go and see for yourself.

Look at this page and just imagine what SpellCheck did with it.  I am leaving the markings although I doubt that they will show up.  It is worth the try.

Thanks to all of you and congratulations on an award you surely deserve and thanks for bringing sunshine into the world.


Tuesday, June 12, 2012

New Linky - Recipe Box 1

Add your recipe to the RECIPE BOX LINKY by linking below.
I am closing Bake With Bizzy and opening the Recipe Box.
Help me fill it up with delicious dishes.  Anything food related is welcome.

Honey Almond Strawberry Salad

This is such a delicious salad, I thought it would be appropriate to open up my Recipe Box and find it.  I discovered on the linky, My Meatless Mondays and it is from The Vegetarian Casserole Queen.

I didn't have all the ingredients, on hand, but I was hungry so I altered it to fit what was in my kitchen.  I enjoyed this light meal and could have had a second plate.

I thought the star of this salad was the honey almond goat cheese.  It has a delicate flavor, yet it dominated the recipe.  I also love the cranberries with their chewiness.  Needless to say, strawberries are winners.  I would add mango to this recipe.

Strawberry Poppyseed Salad

1-1/2 cups spinach, torn into smaller pieces
1/2 cup diced strawberries
1/4 cup dried cranberries
1/8 cup honey almond goat cheese
1-1/2 tablespoon creamy poppyseed dressing  (below)


Place spinach in bowl.  Add strawberries, dried cranberries and goat cheese.  Toss together.
Add the dressing and lightly mix.

The dressing is a combination of 4 - 5 recipes, I found online. It is simple to put together.

Poppy Seed Dressing


1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon apple cider vinegar

1/2 teaspoon sweet and spicy mustard

1 tablespoon orange juice

1 teaspoon poppy seeds


Mix all ingredients in a jar or blend in a small food processor or do this by hand, making sure, it is well combined.

Please do link up and help me  get the Recipe Box started with your recipes which have proven themselves, time and again.

Linked to  Gluten Free Wednesdays           Trick or Treat Tuesday     Cast Party Wednesdays
 Cast Party Wednesdays                Allergy Free Wednesday  

Monday, June 11, 2012

Chocolate Chip Wontons - compliments of Wonton Warrior

Wonton Warrior has been a busy person, dictating to us, what kind of wontons to make and what other tricks there are for the use of wontons.  For example, sprinkle with a  little cinnamon and sugar and bake and you have delicate cookies.

When he said the word, chocolate, both Bizzy and I jumped for joy.  Chocolate can't be beat.  I found this recipe on Yummily and it has the most endearing name - Ridiculously Easy 4-Ingredient Chocolate Chip Wontons.  I made half the recipe and  should have made more.

I served these at the family barbecue and the first reaction of people was "Chocolate in a wonton?"  That makes sense since, wontons are more often found in soup than as a dessert.  I made them with Tofutti cream cheese but I recommend that you use real cream cheese.

Here are your four ingredients.

Chocolate Chip Wontons  half a recipe

4 ounces whipped cream cheese
1 1/2  tablespoons sugar
3/4 cup of chocolate chips
15 wonton wrappers

(plus water to seal wontons and powdered sugar to sprinkle on wontons, if  you choose)


Heat oil in pot or deep sided skillet.

Combine cream cheese and sugar and beat until smooth.  (Since I use whipped cream cheese, it is easy to do and I do it by hand.  The Tofutti cream cheese also needed no beaters.)  Stir in chocolate chips. 

Lay out about 6 wontons and put a tablespoon of mixture in the middle of each wrapper.  (For the round wontons, that is too much and it would ooze out.  I used more like a teaspoon.)

Wet edges of wontons with water and seal tightly.   Do a good job here.

Drop wontons into the hot oil (very carefully) and cook for about a minute until both sides are golden.  Drain on paper towels.

Dust with powdered sugar, if desired.  Enjoy!