May 17, 2011 § Leave a comment
I know you can’t see it, but there is actually an orange and lemon yogurt cake under all of the fresh berries and homemade whip cream. Citrus zest intensifies this cake’s wonderful flavor and makes your house smell like a citrus grove on a warm day. The aroma of lemon and orange completely fill your home as the cake is baking…it’s a great way to relieve stress.
The bottom line is that this is a very easy recipe that gives you a deliciously light and moist cake for breakfast, with tea or coffee, or for dessert with berries and cream.
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 extra-large eggs
- 1 tbsp. citrus zest (both lemon and orange)
- 1/2 tsp. pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed citrus juice (use the juice from the orange and lemon that you zested)
1. Preheat the oven to 350 º. Butter and flour a standard loaf pan. Sift together the flour, baking powder, and salt into a bowl.
2. In a large bowl, whisk together the yogurt, sugar, eggs, lemon and orange zest and juice, and the vanilla.
3. Slowly whisk the dry ingredients into the wet ingredients (a little at a time). Fold the vegetable oil into the batter making sure it has been incorporated throughout.
4. pour the batter into the buttered and floured loaf pan and put it into the oven for 50-60 minutes, or until a cake tester inserted into the middle of the loaf comes out clean.
5. While the cake is baking, you can make the topping for the yogurt cake. Put 1/4 cup low-fat cottage cheese in a bowl. Sweeten the cottage cheese by adding sugar to taste. Then add 1/4 – 1/3 cup homemade whip cream. Fold the whip cream into the cottage cheese to keep the topping light and fluffy.
6. When the cake is done, cool it on a wire rack for 10-20 minutes. After 10-10 minutes, carefully take the cake out of the pan and allow it to cool completely through. Serve with mixed berries and whipped topping. I think a mixture strawberries, blueberries, blackberries, and raspberries go really well with the cake.
May 11, 2011 § Leave a comment
Citrus is at its prime in the late winter and spring. Now that it feels like summer is finally starting to come to Southern California, citrus will slowly start to disappear from your local farmers’ market. I have been thinking of how I can use citrus zest, so I can still have the sweet, tart, and fresh flavors of citrus in the things I eat. I decided to try to make scones using orange zest. I wanted to pair the orange flavor with cherries and almonds. I result was a delicious flakey breakfast scone.
- 2 cups all-purpose flour (plus more for your work surface)
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1 tbs. baking powder
- 1/2 tsp. coarse salt
- 1/2 cup cold unsalted butter (cut into small pieces and chilled in the fridge)
- 1/2 cup cold buttermilk (plus 2-3 tbs. for brushing the tops of the scones)
- 1 tbs. finely grated orange zest
- 1/4 cup fresh squeezed orange juice
- 1 large egg yolk
- 1/4 cup toasted slivered almonds
- 1/4 cup dried Bing cherries
- 2-3 tbs. sanding sugar (for sprinkling on the tops of the scones)
1. Preheat your oven to 400º. You will need to put the ones in the lower third of your oven, so you might need to move your oven racks around. In a food processor, place the flour, granulated sugar, baking power, salt, and butter.
2. Pulse until the butter is incorporated into the flour and is about the size of a pea. Empty the flour and butter mixture into a large bowl.
3. With a fork or wooden spoon, make a well in the center of the dry ingredients. To the well, add the buttermilk, orange zest, orange juice, egg yolk, cherries, and toasted almonds (make sure you toast them on the stove and let them cool before you add them into the batter). Stir just to incorporate all the ingredients. Do not over stir the batter.
4. Turn out the dough onto a lightly floured surface. Knead the dough several times. make sure the dough is not sticky.
5. Use a rolling-pin to shape the dough into a 7″ x 7″ square. Cut the dough into 9 squares. Cut each square in half diagonally. Brush the tops of the scones with buttermilk and sprinkle them with sanding sugar.
6. Put the scones in the oven for 15-20 minutes or until golden. Make sure you rotate the pan half way through baking. Cool on a wire rack. Serve with honey almond butter and/or cherry jam.
April 24, 2011 § Leave a comment
I went to the Framers’ Market this week to look at the seasonal vegetables and to let them decide what I was going to eat. Everything looked so great, but I finally decided on butternut squash, beets, and some chard. When I started putting everything away, my cat, Hank, was very curious of the new smells that I brought home. It took him a good 20 minutes of exploring, batting, and sniffing to finally lose interest and go back to his cat nap on the sofa.
I decided to use the butternut squash in a salad and it turned out really well. It was a great fusion of winter vegetables meeting spring greens. The mustard dressing I made was a great contrast to the sweet butternut squash and cranberries. I hope you this salad helps you look back on this winter and say hello to spring all in one bite.
- 2 medium butternut squash (4 to 6 pounds total)
- 6 tbs. unsalted butter (melted)
- 1/4 cup packed light brown sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup dried cranberries
- 1/2 cup walnuts
1. Preheat your oven to 400º F. Cut off and discard both ends of the butternut squash. Peel the squash and cut them in half, lengthwise. Remove the seeds form the center of the squash (you can either roast these like pumpkin seeds or throw them away). Dice up both butternut squash into 1 1/2 inch cubes. Try to make the pieces as uniform as possible, so they all cook at the same rate.
2. Place the diced butternut squash onto a large a roasting/baking sheet. Make sure the baking sheet has sides. Add the melted butter, brown sugar, salt, and pepper to the baking sheet. Use you hands to toss all of the ingredients on the sheet together. Make sure you spread the squash into a single layer on the sheet. Roast the squash for 30 minutes in the oven.
3. After 30 minutes, toss the squash and add the cranberries to the squash. Return the pan to the oven for another 20-25 minutes, until the squash has caramelize. While the butternut squash is finishing off in the oven, toast your walnuts in a pan on low heat. Keep a careful eye on the nuts, so they don’t burn.
4. When the squash has cooked, take the baking sheet out of the oven and allow the squash to cool off (but still be warm). While the squash is cooking, you can make the Dijon vinaigrette dressing or you can use a good quality store bought vinaigrette or honey mustard dressing on your salad. Plate the arugula first, then the butternut squash and cranberries, and then the roasted walnuts on top. Drizzle with Dijon vinaigrette.
- 1/3 cup champagne vinegar or red wine vinegar
- 4 tsp. whole seed Dijon mustard
- 1 cup and 3 tbs. olive oil
- 1 tbs. finely chopped shallot
- fresh ground pepper and salt to taste
April 20, 2011 § Leave a comment
On cold nights, I love eating a dessert that has a little bit of spice in it. The spice can be cinnamon, nutmeg, or a blend of pumpkin pie spice. All of these spices go well with a warm cup of coffee or a nice black tea with milk and honey. I found this recipe in the November 2008 edition of Bon Appetit, when I was going through my old cooking magazines, and adapted it. It calls for Chinese Five spice and, having never used this spice before, before was intrigued. I am glad that I took the chance of using this unfamiliar ingredient because this cake is delicious. It is great late at night or to slice and go for breakfast in the morning. This recipe makes a large Bundt cake, so it might be a good idea to share some of this moist cakey goodness with co-workers or friends.
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 3/4 cups almond flour
- 2 1/2 tsp. Chinese Five spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 cup packed golden brown sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup reduced fat Greek yogurt
- 1 cup toasted almonds (chopped)
- 1 cup halved fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup dried cranberries
- 1/3 cup powdered sugar
- 4 tsp (more or less to get the right consistency) orange juice
1. Preheat the oven to 350º F. Butter and flour a 12-cup Bundt pan. Whisk the first 9 dry ingredients in a medium bowl to blend.
2. Using an electric mixer, cream the butter and both sugars until pale, light, and fluffy. Add the eggs, one at a time, and beat until fully incorporated. Beat in the vanilla extract and then the Greek yogurt. After all of the wet ingredients are blended together, add the dry ingredients until just blended. Gently fold in the almonds and the cranberries.
3. Transfer the batter into the prepared cake pan. Bake the cake until a tester inserted near the center comes out clean (about an hour and 10 minutes). Cool the cake in the pan for 20 minutes and then turn the cake out onto a rack to cool completely.
4. To make the icing stir the powdered sugar in a bowl with 1 tsp of orange juice at a time. You want the icing to reach the consistency of heavy cream. When the icing is finished, and the cake is cooled, spoon the icing over the cake. To create a beautiful Bundt cake, make sure you allow the icing to drip down the sides. Let the icing set, about 30 minutes.
April 17, 2011 § 1 Comment
Nothing says comfort after a hard day at work than a warm bowl of creamy hot potato soup. It warms the body from the cold winter days and brightens the mood when the days seem so dark and long because the sun rises later and goes down earlier. It makes all your worries go away, if only for the short time you are finishing every last drop from the bowl.
- 4 lbs. of Yukon Gold potatoes (peel on and diced)
- 2 bulbs of fennel (thinly sliced)
- 3 leeks (thinly sliced and cleaned well)
- olive oil
- 2 boxes of vegetable broth
- 1/2 pint heavy whipping cream
- 1/2 cup Parmesan/Romano grated cheese
- salt and pepper
August 17, 2010 § 1 Comment
I love trying out new items from Trader Joe’s. I guess I take it as personal challenge to try to find different ways to use their new products. As I was wondering down the aisles of Culver City’s Trader Joe’s I stopped at the sauces section to take a quick look over the shelves. I saw, to my amazement, a green curry simmer sauce. This made me so excited. When I was in Hawaii, for my friend John and Bri’s wedding, I went out to a great Thai restaurant with a group of girl friends. I was lucky enough to have ordered a delicious green curry dish. This made me want to try to experiment with the green curry sauce from Trader Joe’s. Here is the first of hopefully many experiments with this sauce.
1. Heat up a wok to a medium high heat. Add about 1 tbsp. of olive oil. While the oil is heating up, cut the tofu into 1/2 inch thick rectangles. Put the tofu in the wok and cook it until it is browned on both sides. When the tofu is crispy, take the tofu out of the wok and put it on a plate. We will put the tofu back into the wok later.
2. Next, put the sliced bell pepper into the wok. Make sure you slice the peppers into thin pieces. Cook the bell peppers for about 5 minutes. Also start the water for the rice noodles.
3. While the bell peppers are cooking, cut up your zucchini. Cut the zucchini into halves and then into 1/4 inch half rounds. Cut the onion into thin strips. Put the zucchini and onion into the wok. Add in the crushed red peppers as well.
4. While the zucchini is cooking, put the rice noodles into the pot of boiling water and cook according to the package’s directions.
5. When the zucchini is about half way through cooking, add the tofu back into the wok, and add the green curry simmer sauce to the wok and reduce the heat to medium.
6. When the veggies have cooked (make sure the peppers still have a little bit of crispness to them) add the rice noodles to the wok. If you drain them make sure you do not rinse the noodles. Toss the noodles with the veggies and tofu. Let the curry sauce cover the noodles.
This noodle dish is extra special when topped with chopped peanuts. Make sure the peanuts are unsalted. You could also omit the noodles and just put the veggie green curry mixture over white rice. Try mixing in other veggies with the green curry sauce too. Next time, I want to try adding some carrots and mushrooms.