Reblogged from Bookcase Foodie:

Kasha, like rice and quinoa are a backdrop for what else is with them.  Usually, I make kasha with pasta. (Kasha Varnekis).  This time, I had extra squash so I used it with the quinoa and it was set off, beautifully.  You can toast nuts and add them to quinoa with some onion and celery.  Experiment and see what you can come up with. Kasha with Butternut Squash Cubes Ingredients 1 cup coarse kasha (roasted buckwheat groats) 1 large egg, lightly beaten 2 cups boiling-hot water 3/4 teaspoon salt …

I have set up the new blog, Bizzy B. Bakes.   It is not necessarily gluten-free although, there will be some GF recipes. I have brought over some of the recipes from here and will continue to bring others, gradually.  I plan to make many of the first recipes again.  It is easy to lose a good recipe in the midst of the new items that come along.

Please come on over and visit and make any suggestions that you think would enrich the new blog.

Thanks to all of you who have participated here.  I am looking forward to seeing you again.  Welcome to all new foodies.

Join me here.

This recipe is a snap.  The dressing is a very few ingredients and there is flexibility as to how we put it together.  I am looking forward to checking out, other members of FFwD. I think, you would enjoy doing this, also.

Just imagine all these wonderful flavors mixed together plus the lemon juice which is in the dressing.  What about the textures?  This is a worthwhile salad to make.

Despite Popeye, I have met many people who despise spinach and I can’t understand why.  Is it the texture or the flavor?

Anyway, I was happy when Liz of  The Not So Skinny Kitchen chose Creamed Spinach as our weekly recipe for CEiMB, Craving Ellie with Our Belly.  http://cravingellieinmybelly.blogspot.com.  It is a dish of memories, good memories.

This creamed spinach was delicious and I enjoyed it as a side.  I would be glad to make it again.

For the recipe, stop at Liz’s blog and get it and many other delicious dishes.  If you go over to CEiMB, you will find the other members and where to locate their Popeye food.

It has been about a week since I have been able to link properly on Word Press which makes me think, it is time to leave and go over to Blogger or another group.  I apologize to all of you and wish I could do something about it.  Is anyone else having this difficulty on Word Press?

Cherry Ricotta Mousse(adapted from Tastes of Italia)

1/2 cup whipping cream

1. Using a small, dry skillet, lightly toast your almonds. (I forgot to do this but I did use the almonds, untoasted)
2. In a large bowl beat the ricotta and powdered sugar till combined.
3. In a medium bowl, whip your cream with the vanilla until soft peaks form.
4. Fold cream into the ricotta mixture.
5. Fold in your almonds and cherry jam
6. In a small pan or a microwaveable bowl, melt your chocolate.
7. Spoon ricotta mixture ramekins.
8. Drizzle with chocolate and serve. Or – cover with plastic wrap and store for 24 hours.

Linked to Sunday Brunch  http://www.veggieconverter.com/2011/03/homemade-vegetarian-chicken-nuggets.html

Linked to Hearth and Soul  http://jlhealthtulsa.blogspot.com/2011/03/hearth-and-soul-hop-volume-41.html

Tuesday Tasty Tidbits at Permanent Posies  http://permanentposies.com/2011/03/lemon-pasta-salad/

Slightly Indulgent Tuesdays – http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-

This Week’s Cravings – http://frommytinykitchen.blogspot.com/search/label/This%20Weeks%20Cravings

Tasty Tuesdays -          Good Cheap Eats

I watched the video of Ellie making this cake and even though this is an easy cake to make, it helped to watch it.  It was clear in my mind, what was going to happen and what needed to be done.  I did not have to check the recipe, often because I kept picturing Ellie preparing the batter.  If you have ever watched one of her videos, you would probably smile, as I did, watching how she measured ingredients, certainly not accurately, as good as her eye must be, for these thing.

My cake rose beautifully and was moist and tender.  The sour cream, most likely, deserves the credit.  My husband had a Cheshire Cat smile on his face, after he took the first bite.  He wants this cake again.  I would like to try another fruit, next time.  I see this as a cake with many possibilities.  I recommend, you give it a try.

Check at CEiMB for a list of the other foodies that baked this cake.  Bri will have the recipe on her blog and it is the book, So Easy by Ellie Krieger.

Linked to Potluck Sunday http://www.mommyskitchen.net/2011/03/shrimp-cocktail-dip-potluck-sunday.html

At Home with Haley- http://athomewithhaley.blogspot.com/

Prarie Story -http://prairiestory.blogspot.com/search/label/Swap

The dressing was as good as expected.  I used sweet chili sauce which has a lot less bite than other chili sauces.  I also served it with the chicken warm and we did like that.  I was too tired to mince real ginger even though I have it and I used dried ginger.  Isn’t it interesting how a simple job can become too demanding when one is tired?  There are times, I see the word, “zest” and I groan.  Normally,  I enjoy zesting oranges and lemons but not when I am tired.

This meal was mostly mix and match.  Mix the dressing ingredients.  Mix the salad ingredients.   Cook the chicken.  Put it all together with toasted almonds.

Thanks to Danica of Danica’s Daily for picking this out.  I may sound lukewarm but I do think it is a good recipe.  Stop off at CEiMB and check out what other bloggers have done with this dish.  There are some pretty plates waiting for you.

Pan Roasted Potatoes and Onions

4 large potatoes, cut into chunks, about one half-inch

2 large onions, chunked into one half pieces

2 tablespoons olive oil

1 teaspoon sweet paprika (try hot paprika for a different taste)

salt and pepper to taste

1/2 teaspoon oregano or Italian seasoning

Method:

Heat oil in a large skillet.

Add potatoes to the skillet and coat all sides in the oil and then cook each side for about 20 minutes until cooked through.

Add onions, five minutes after the potatoes and coat and cook.

Sprinkle with paprika, oregano and salt & pepper.

Eat and Enjoy.

Linked to Dinner with Debbie

Ultimate Recipe Swap

Decidedly Healthy or Horridly Decadent

You may note that I added the lemon to the salmon, rather than the pasta.  You may want to do it the other way and add it to the pasta.  As far as I am concerned, it worked this way but the original recipe is different and I am sure it is excellent that way.

Salmon in Seconds is a nifty site.  If you like salmon, I suggest, you check it out.  There are some good solid recipes there and lots of other information.

Lemon Pasta with Norwegian Salmon (adapted from Salmon in Seconds)

For salmon:

1 salmon fillet

1 teaspoon  margarine

1 teaspoon olive oil

1 teaspoon rice vinegar

1 teaspoon garlic powder

1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon dried chives

salt and pepper to taste

For pasta:

8 ounces pasta cooked according to package instructions

1 ounce  goat cheese

1/2 cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

In a large nonstick pan, heat olive oil and butter on medium high heat.  When oil shimmers, add salmon and cook for 4 minutes.  Flip salmon and add garlic, rice vinegar, chives, lemon juice and zest and a pinch of salt and pepper to salmon fillet.  Cook 4 more minutes and remove salmon from the pan.  Add olive oil, tomatoes, and parsley to pan with 1 tablespoon of pasta water.

While salmon cooks, boil pasta in salted water for 3 minutes or until al dente.  Drain pasta and add to the pan with goat cheese.  Toss gently until cheese has melted.  Add salmon pieces to pasta and season with salt and pepper to taste before serving.

Eat and enjoy.

Norway was our destination, this month and for me, that is a dream because of the salmon.  By now, you know I make lots of salmon.  Salmon in a pasta dish is giving one, spurts of salmon, throughout the meals and that is delightful.

Ingredients:

• 1 pound package chicken cutlets

• 3 teaspoons Dijon mustard

• 2 tablespoons honey

• 1/2 cup chopped onion

• 1/4 cup chopped or 1/4 cup red bell pepper

• 1 teaspoon dried basil, crumbled

• 1 teaspoon sweet  paprika

• 1/4 teaspoon ground cinnamon

• 1 cup orange juice

• 1/2 cup pineapple juice

• 1/4 cup  brown sugar

Method:

1. Position rack in the center of the oven.

2. Preheat oven to 350F.

3. Mix together Dijon mustard, basil and honey.

4. Smear the chicken with this mixture.

5. Arrange chicken in a shallow roasting pan or baking dish just large enough to hold it in a single layer.

6. Sprinkle the pieces with finely chopped onions, bell peppers,  salt and freshly ground pepper to taste, half the basil, and 1/2 tsp each of cinnamon and paprika.

7. Pour orange and pineapple juice around the chicken.

8. Bake, basting once, for 30 minutes until the chicken is tender and golden.Add more orange juice or pineapple juice if the pan seems dry.

Linked to Full Plate Thursday Prarie Story I’m Loving It Foodie Friday