Saturday, February 22, 2014

Aunt Sue’s Famous Pound Cake


Got this off facebook

Ingredients

6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions

Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Thursday, February 6, 2014

Vege Pasta

Ingredients
1 lb whole wheat pasta ( cooked and drained)
6 cups vegetable stock
2 garlic cloves
1 -2 tablespoon olive oil
1/2 cup carrot, sliced
1 cup cauliflower
1 cup broccoli
1 cup kale, chopped
2 tablespoons basil, minced
2 tablespoons olive oil
salt and pepper
1/2 cup pine nuts
Directions
While pasta is cooking in vegetable stock, place 1 tablespoon olive oil in a large skillet with garlic and vegetables. Stir gently and cover to steam for 10-15 minutes or until vegetables are to desired tenderness. You may need to add some of the vegetable stock from the pasta pot periodically to prevent the veggies from scorching.
Drain pasta when done and place in a large bowl. Add steamed veggies, pine nuts, basil, olive oil, salt and pepper. Toss gently to mix. Serve with grated (vegan) parmesan cheese if desired.

Tuesday, February 4, 2014

Teriyaki salmon with wasabi avocado dressing


I got the idea for this dish from Valli Little's Quick Smart Cook. A few changes and this dish emerged.

Marinade (for 24 hrs) two boned fillets of salmon with skin on in a mixture of soy, mirin and lime juice.

Combine 1 avacado, juice of one lemon/lime and wasabi to taste
Blend to form a smooth paste.

Cook the fish, beware it will burn easily!

Serve with white rice flavoured with Japanese peppers.

Monday, February 3, 2014

Curried Cauiflower and kale


INGREDIENTS:
1 small head of cauliflower, cut into 1/2 inch florets 
1 bunch of kale, cut into ribbons, probably 2-3 cups 
1/2 red onion, minced 
1 1/2 Cups lentils 
2 Tablespoons oil 
2 Tablespoons curry powder (or to your tastes) 
1/2 Tablespoon paprika (I like hot spanish paprika) 
1/2 Tablespoon whole coriander seeds (lightly toasted and ground), or you can use ground coriander 
Pinch of salt 
Flat Bread Recipe (Recipe from Once Upon a Plate) 
9 ounces (about 2 cups) all-purpose flour 
1/2 Teaspoon salt 
2 Teaspoons sugar 
1 Cup whole milk 
2 Tablespoons vegetable oil 
Scallions, diced (optional) 

Helpful Equipment: 
Pizza stone and peel (for the bread) 
DIRECTIONS:
1) For dough, combine flour, salt, and sugar in a bowl. Add oil and then slowly add milk until dough comes together in a ball.

2) Knead it on a lightly floured surface for about 8 minutes until it is soft and smooth.

3) Add ball of dough to a lightly oiled bowl and give it a turn to coat the ball. Cover it loosely with plastic wrap and let it rest at room temperature for an hour or so.

4) Cut up the cauliflower (cut off all of the greens around the stalk and then just start working through the head of cauliflower, cutting off each floret evenly).

5) Cut the kale into small ribbons. Take each leaf of kale and, using a knife, cut out the center vein which is very hard, leaving two leaves which you can then cut into kale ribbons.

6) Once dough has rested, cut it into 5 even pieces.

7) Heat pizza stone in a 500 degree oven (if you have a broiler, use that).

8) Roll out each piece of dough until it’s very thin and then top it with some diced scallion. Slide the naan off peel and onto stone and let it cook for 3-5 minutes depending on your oven. If you don’t have a pizza stone, you can bake these just on a normal sheet pan. They’ll still be good, but probably just not as crunchy on the exterior.
9) Cook lentils according to the package directions (Most likely this means adding 2 cups of water for every cup of lentils into a large pot and getting it boiling) adding spices half way through the cooking process.

10) Heat a few tablespoons of oil in a large pan and add cauliflower. Cook florets over medium-high heat for about 10-15 minutes until the florets start to brown a bit.

11) Add onions and cook them until they are translucent – probably another 5 minutes.

12) Add kale along with a pinch of salt. Cook this for just a few more minutes until the kale starts to wilt.

13) Add all veggies to the lentil pot and stir everything together and season with other spices.

14) Stir it well and let it sit for a minute or two just to let all the flavors mingle.

15) Serve it up next to the flat bread!