BIZZY BAKES

Melting Goat Cheese  I  have found that I like to add vegetables or different cheeses to Hazan's recipes.  I find his dishes simplistic but they have the flavor and texture.  I just, at times, want  a little more, maybe a tomato, zucchini, Ricotta or Feta.  As I go through the book, I take advantage  of his flexible recipes and make them more intact with my family. You can see the original recipe here . T agliatelle with Peas adapted from  Giuliano Hazan’s Thirty Minute Pasta Ingredients:  1 tablespoon olive oil 1 cup frozen peas   1/2 orange pepper, sliced 2 tablespoons Parmesan 2 ounces goat cheese, chopped Salt Freshly ground black pepper 8 ounces left over small pastas ( using up pasta in house) Method: Fill a pot for the pasta with about  4  quarts of water, place over high heat, and bring to a boil. In a skillet, add peas and bell pepper to the olive oil and seas...

I adore Peggy for selecting this  Spinach, Herb, and Goat Cheese Frittata  found on page 228  of Weeknight Wonders.  For me, this was a week day lunch and it could have been a treat for breakfast as well.  Since, I was making this just for one person and that person is me, I didn't completely follow the recipe and I used only two eggs and no egg whites. I  ran out of fresh spinach and subbed in frozen spinach.  I had just cut a red onion for something else so I used that in place of leeks or yellow onions. I think the secret ingredient was the goat cheese because its tangy taste lit up the whole frittata.  It was delicious and I would make this again and would be happy to try sliced bell peppers instead of spinach or maybe I would use both.   I love this recipe and recommend it to you egg lovers.Check out the other cooks and see how their frittatas turned out at Eating with Ellie. Linked to Full Plate Thursday     ...

Goat-cheese is one of those words that get my attention every time.  Goat cheese has an enchanting flavor in its creamy frame.  Add it to salads, vegetables, muffins, breads and you have made a good dish - a great dish. I have a bunch of goat cheese recipes to try and I started with this one from Bev Cooks .  I added about a teaspoon of smoked salmon to each muffin, cut into small pieces for extra taste.  I used gluten-free flour and skipped the rosemary and used herbs de provence. This was easy to do and took little time.  It basically is mixing everything  (except the goat cheese)after chopping the onion.  This is my kind of cooking. Savory Goat Cheese Muffins Ingredients: 1 tablespoon butter 1/3 cup  chopped red onion 3/4 cup gluten-free flour 1/2 tablespoon baking powder 1  pinch coarse salt 1/2 cup milk 1 large egg 1 tablespoon  Greek plain yogurt 1 tablespoon herbs de provence 2 ounce softe...

I don't remember goat cheese being popular a decade ago and certainly not twenty years ago.  Today, goat cheese seems to be a buzz word for yummy.  At least, it is for me.  I see goat cheese and I have a new recipe to make.  I made this Mac and Cheese and it proved me right.  The tangy flavor of the cheese and the creaminess it brought to a simple mac and cheese made all the difference. I used to add some sour cream to mac and cheese recipes and it made the dish a lot creamier but it did not add the flavor, one gets from goat cheese. Creamy Goat Cheese Mac and Che ese Ingredients: 1⁄2 pound gluten-free macaroni (Elbows, Shells, Ziti) 2 tablespoons olive oil (or butter) 2 tablespoons brown rice flour or any other gluten-free flour of choice 2  cups milk fresh ground black pepper 1⁄3 cup packed grated parmesan cheese 1⁄3 cup goat cheese Method: Cook pasta according to package directions. In a medium saucepan, me...

POTATO------I love potatoes.   To me, potato is the ultimate comfort food.  Bake it, boil it, fry it, grill it, all are wonderful.  I had to make this recipe and of course, I love the dish.  Oh yes, I love goat cheese too. Potato, Zucchini, Goat Cheese and Cheddar Gratin Ingredients: 1 medium zucchini, sliced thin 4 medium potatoes, sliced thin 1 red onion, sliced thin 1 tablespoon olive oil 4 ounces plain goat cheese 2/3 cup white cheddar cheese 1/2 cup Italian Dressing Method: Preheat oven to 400°F. Pour olive oil in a casserole dish and spread to cover bottom. Layer potato, zucchini, red onion, goat cheese. Pour half of the dressing over this. Repeat layer. I had enough for a third layer of potatoes so put on another layer and cover that with Cheddar. Bake for 30 minutes.  Cover and bake for another 15-20 minutes. Eat and enjoy. Linked to:  Fresh Foods Wednesd...

****I have decided to move my Donna Hay posts here from My Sweet and Savory since I have put it to sleep.  I love my Donna recipes and want to share them with you.  There will be several new posts brought over and I do hope you make some of them.  Donna produces good recipes.*** Last night, I made my weekly Donna Hay recipe, selected by Margaret, Pasta with Tomato, Basil and Olives and it was another success.  It was also another easy to make recipe with lots of flavor. As usual, I made mine gluten-free using fettucini for the noodles.  I did not have black olives so I used my greens ones, stuffed with pimento. What I liked was that while the pasta was cooking, I could do everything else required for this recipe.  It all came together within fifteen minutes.  I chose the goat cheese over the Parmesan and I am glad, I did.  Goat cheese is one of our favorites and as it blended into the pasta, the dish just got better and better.

Two years ago, I started posting my lunch dishes which resulted in my making better and more interesting lunches.  Since my hubby and I are both home, this summer, I am planning to add some recipes to the page of lunch dishes above.  This is my first choice.  It was originally meant for a dinner dish but I had forgotten, we had a wedding on Monday night and I had no need to cook.  A great dinner became a great lunch. You could choose other vegetables in this dish such as spinach, red bell pepper or cauliflower.  You could add red pepper to any combination.  You could also flavor this with different spices.  I used basil because the original recipe called for it.  I can see it with oregano or parsley. Chives is a safe bet to be added at any time.   I was looking for ways to use my goat cheese and found a recipe that intrigued me at Food 52 .  I owe them for my inspiration.  I added broccoli to the corn.  I used sour cre...

This week, at WWDH, we are making this delicious "pie" with fresh spinach, onions, eggs, seasonings and of course a crust.   As you may have noticed, I adjust recipes to what I have at hand.   Actually, I went to the store to get phyllo dough and they were out and that leaves me without the necessary dough.It is rare when I don't have puffed pastry on hand so that became the new dough.  Instead of layering like with phyllo, I rolled it out and fit it to a baking pan.  The sides were really too high but that did not affect the taste. I did add a little garlic to the recipe and cut out the salt.  I did use dill and black pepper.  I had no fresh spinach but I did have frozen so I squeezed out the water and used it instead. To top off everything, I took the feta out of the refrigerator to find that it had expired at the beginning of September.  Now what?  That was easy.  I used the same amount of goat cheese which I microwaved to so...

Mac and Cheese is the ultimate comfort food, in my opinion, so when Hubby asked for it, for dinner, I didn't blink twice before I said, "Sure."   When, I came across a recipe using goat cheese, I couldn't resist.  I made a number of changes in this recipe and frankly as creamy as this was proved I made good choices. Sun Dried Tomato Mac and Goat Cheese (adapted) 1 cup low-fat milk 3/4 pound small shell shaped pasta   2 tablespoons olive oil 1 1/2 tablespoons brown rice flour 1  cup grated Gouda cheese  1 heaping tablespoon cream cheese 4 ounces  goat cheese black pepper, to taste 1/4 cup cilantro, chopped  1 cup sun dried tomatoes, snipped 1/2 cup  potato chip crumbs Method: Preheat the oven  to 400 degrees F.  Bring a large pot of water to boil and cook pasta according to package directions, cutting off  2 minutes.   Drain and rinse, keeping 1/4 cup of pasta water. Microwave milk for 45 seconds. In...

I am sorry, I have not been able to post, for the last three days.   Now that  the holiday is over, I hope to catch up and start posting daily and doing all the other fun activities like visiting your blogs and linking up.  I took this recipe from Chaya's Comfy Cook.  I remember, when I made this and how much we loved it.  I will have to make it again.  Right now, we are eating leftovers but I am sure, new food is on the horizon. Lemon Pasta with Norwegian Salmon (adapted from Salmon in Second s) For salmon: 1 salmon fillet 2 teaspoons olive oil 1 teaspoon rice vinegar 1 teaspoon garlic powder 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon fresh chives salt and pepper to taste For pasta: 8 ounces gluten-free pasta cooked according to package instructions 1 ounce goat cheese 1/2 cup cherry tomatoes, halved ¼ cup fresh parsley, chopped Method: In a large nonstick pan, heat olive oil on medium high heat. When oil shimmers, add salmon ...

I don't really like titles of recipes that go on and on with all the important ingredients but I am not sure, I can distinguish the dish, without some key words.  I played around with the title.  I tried Balsamic Quinoa Pasta but that was not accurate.  Balsamic vinegar is a minor flavor and did not belong in the title.  I wanted to stress the goat cheese and vegetables as main components.  At one point, I removed the vegetables from the title but Quinoa Pasta with Goat Cheese sounded sterile.  The heart of the recipe is a combination of the pasta and veggies but the goat cheese gives it the fullness of the flavor. Does anyone else stand on her/his head to get a title? How do you select a title?   Please share. Quinoa Pasta with Goat  Cheese & Vegetables  Ingredients: 12 ounces spaghetti type pasta (fettuccine) 1 tablespoon olive oil and 1 tablespoon oil from dried tomatoes 1 cup grape tomatoes, quartered 1/2 cup sun drie...

Keep me away from cookbooks!  Keep me away from Foodie magazines!  Keep me away from the food sites and blogs!  I fall too quickly and I fall hard.  I saw this recipe on food.com and that was it.  I became fixated with it and could not wait to make it.  Actually the recipe is called Goat Cheese Stuffed Zucchini Pancakes with Tomato Sauce.  I had little time to make these and was going to use one of my bottled tomato sauces rather than make one until I tasted one of these pancakes.  No way, was I diluting, their wonderful flavors with tomato sauce. That is like putting ketchup on a delicious dish.  I happened to have spinach in the house so subbed that for the zucchini.  I am sure, it would be just as delicious with zucchini or other vegetables. I am still falling for this dish and wish I had more.  These are put on the top of my list for side dishes, for vegetable dishes, for savory pancakes, for everything.  I love the...