I've mentioned my lemon obsession...my lime obsession goes hand in hand.
Lime Rickey Cake
From King Arthur Flour
Cake:
1 cup butter, room temp
2 cups sugar
1 teaspoon salt
4 large eggs, room temp
2 teaspoons baking powder
3 cups flour
1 cup milk, room temp
1-2 tablespoons finely grated rind of limes, or 1/2 tsp lime oil (get this at specialty baking stores)
Glaze:
1/3 cup freshly squeezed lime juice
2/3 cup sugar, superfine preferred
Preheat the oven to 350. Lightly grease a 9x13 pan.
Place, sugar, salt, baking powder, and flour in the bowl of a mixer. Turn on mixer for just a few seconds to combine. Add butter, and run mixer until mixture resembles moist crumbs. In a separate bowl, whisk together milk, eggs, and lime rind. (One of the secrets to a fluffy cake is to have all of your liquids at room temperature, so let the milk and eggs sit out for an hour or so before assembling your cake.) Add all but 1/2 cup of the milk/eggs to the flour mixture and run mixer for 90 seconds, scraping once. Add the remaining liquid and run mixer for an additional minute, scraping once.
Spoon batter into prepared pan, smoothing top with a spatula.
Bake the cake for 25-33 minutes, or until the top is starting to brown and a toothpick inserted into the center comes out clean.
While cake is baking, whisk together lime juice and sugar for the glaze. When you remove the cake from the oven, set it to cool on a rack. Use a skewer or fork to poke the top all over. Don't poke all the way to the bottom of the pan- just about halfway down.
Brush the glaze onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.
Let cool and serve with raspberries, strawberries, whipped cream, or vanilla ice cream.
Does this sound delicious but you are feeling lazy? Try this: Make a white cake mix but substitute margarita mix for the water in the recipe. Follow the recipe on the box, and then make the glaze with the same ratio of margarita mix to sugar and glaze your cake the same way this recipe indicates. My gym partner swear this is delicious.
Monday, June 28, 2010
Wednesday, June 23, 2010
Penne with Sausage and Peas
We had this for dinner last night, and I have to say that I thought it was delicious just because it was so simple tasting. I also made several substitutions and changes to the original recipe, and it seems to be one that is easy to vary based on the ingredients you have on hand.
Penne with Sausage and Peas
12 ounces whole wheat penne pasta
2 T olive oil
12 ounces fully cooked roasted garlic chicken sausage, sliced on the diagonal
2 cloves garlic, chopped
1 pound tomatoes, seeded and chopped
1/4 teaspoon salt
1/2 cup chicken broth
1 cup frozen peas
2 T freshly grated Parmesan cheese
Cook pasta according to package directions, except add the frozen peas during the last 2 or 3 minutes of cooking. Drain.
Heat 1 T of the oil in a large skillet over medium heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove to plate.
Heat remaining 1 T oil in the same skillet. Add the garlic and cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. (I used a pint of my home-bottled tomatoes and reduced the chicken broth by half. I also put in a couple of teaspoons of Italian herb blend.) Stir in chicken broth, sausage, and noodles/peas and heat through. Top with parmesan.
Know what else would be delicious? If you put a little splash of heavy cream in this at the end. Oh, and quintupled the cheese.
Penne with Sausage and Peas
12 ounces whole wheat penne pasta
2 T olive oil
12 ounces fully cooked roasted garlic chicken sausage, sliced on the diagonal
2 cloves garlic, chopped
1 pound tomatoes, seeded and chopped
1/4 teaspoon salt
1/2 cup chicken broth
1 cup frozen peas
2 T freshly grated Parmesan cheese
Cook pasta according to package directions, except add the frozen peas during the last 2 or 3 minutes of cooking. Drain.
Heat 1 T of the oil in a large skillet over medium heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove to plate.
Heat remaining 1 T oil in the same skillet. Add the garlic and cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. (I used a pint of my home-bottled tomatoes and reduced the chicken broth by half. I also put in a couple of teaspoons of Italian herb blend.) Stir in chicken broth, sausage, and noodles/peas and heat through. Top with parmesan.
Know what else would be delicious? If you put a little splash of heavy cream in this at the end. Oh, and quintupled the cheese.
Sloppy Joes
Some nights you just need an easy dinner- nothing fancy, requiring only the ingredients you have on hand, and something the kids will eat. Tonight the answer was:
Sloppy Joes
1 pound lean ground beef
1 small onion, diced
1 green pepper, diced
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and pepper to taste
In a large skillet over medium heat, brown the ground beef, onion, and green pepper. Drain off liquids.
Add remaining ingredients, along with about 1/2 cup water, let simmer for 15-30 minutes over low heat until thickened slightly. Serve on rolls or buns.
Sloppy Joes
1 pound lean ground beef
1 small onion, diced
1 green pepper, diced
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and pepper to taste
In a large skillet over medium heat, brown the ground beef, onion, and green pepper. Drain off liquids.
Add remaining ingredients, along with about 1/2 cup water, let simmer for 15-30 minutes over low heat until thickened slightly. Serve on rolls or buns.
Sunday, June 20, 2010
Lone Star Steak and Pasta
Lone Star Steak and Pasta
16 oz pasta, cooked according to package directions (you could easily substitute rice if that's what your family likes)
1 lb boneless top sirloin steak, about 1 " thick
2 T oil
1/4 cup fresh lime juice
1 can diced tomatoes with green chiles, undrained
1 can black beans, drained and rinsed
1 green pepper, chopped
1 cup frozen corn, thawed
1/4 cup sliced green onion
1/2 cup loosely packed cilantro leaves
2 cloves garlic, finely chopped
1/2 tsp cumin
1 tsp salt
Trim fat from meat. Cut steak lengthwise in half, then crosswise into 1/8" strips.
Heat 1 T oil in skillet over medium high heat. Add half of the steak, saute 1-2 minutes until lightly browned. Remove to a plate, then repeat with remaining oil and meat, also removing second batch to the plate.
In the same skillet, add remaining ingredients. Simmer for 6 to 8 minutes until onions and pepper are slightly tender. (I hold the cilantro out until the very end.) Add meat and any accumulated juices to skillet and cook for 1 or 2 minutes until heated through.
Serve over pasta or rice, garnish with sour cream or chopped fresh tomato if desired.
16 oz pasta, cooked according to package directions (you could easily substitute rice if that's what your family likes)
1 lb boneless top sirloin steak, about 1 " thick
2 T oil
1/4 cup fresh lime juice
1 can diced tomatoes with green chiles, undrained
1 can black beans, drained and rinsed
1 green pepper, chopped
1 cup frozen corn, thawed
1/4 cup sliced green onion
1/2 cup loosely packed cilantro leaves
2 cloves garlic, finely chopped
1/2 tsp cumin
1 tsp salt
Trim fat from meat. Cut steak lengthwise in half, then crosswise into 1/8" strips.
Heat 1 T oil in skillet over medium high heat. Add half of the steak, saute 1-2 minutes until lightly browned. Remove to a plate, then repeat with remaining oil and meat, also removing second batch to the plate.
In the same skillet, add remaining ingredients. Simmer for 6 to 8 minutes until onions and pepper are slightly tender. (I hold the cilantro out until the very end.) Add meat and any accumulated juices to skillet and cook for 1 or 2 minutes until heated through.
Serve over pasta or rice, garnish with sour cream or chopped fresh tomato if desired.
Rice Pudding
Speaking of leftover rice, here's what my family likes for me to make with it...rice pudding.
I love this recipe, because many rice pudding recipes require you to cook the raw rice in the milk and spices, and this one uses leftover rice. Frankly, rice pudding is not something I plan ahead for, so this recipe is a winner.
Rice Pudding
2 cups cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins
1 T butter
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
In a medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar, cinnamon, nutmeg, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, then add raisins. In a separate bowl whisk together 1/2 cup milk and egg. Carefully whisk about 1/2 cup of hot rice mixture into milk and egg, then whisk that back into the sauce pan. Cook 2 minutes more, whisking constantly- mixture should just hit a boil. Remove from heat, stir in butter and vanilla. Serve warm.
I love this recipe, because many rice pudding recipes require you to cook the raw rice in the milk and spices, and this one uses leftover rice. Frankly, rice pudding is not something I plan ahead for, so this recipe is a winner.
Rice Pudding
2 cups cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins
1 T butter
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
In a medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar, cinnamon, nutmeg, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, then add raisins. In a separate bowl whisk together 1/2 cup milk and egg. Carefully whisk about 1/2 cup of hot rice mixture into milk and egg, then whisk that back into the sauce pan. Cook 2 minutes more, whisking constantly- mixture should just hit a boil. Remove from heat, stir in butter and vanilla. Serve warm.
Pineapple Fried Rice
Leftover rice...what a quandary. Here's one thing I make with mine.
Pineapple Fried Rice
1 T vegetable oil
1 lb. shrimp or chicken (if using chicken, bite sized pieces; if using shrimp, peeled and deveined)
1 large red bell pepped, diced
1 medium onion, diced
2 garlic cloves, chopped
1 red or green chile, diced
2 large eggs, beaten
2 cups cooked rice
2 T EACH fish sauce, soy sauce, and lime juice
1 1/2 cups diced fresh pineapple
1/2 cup torn cilantro leaves
1/2 cup dry roasted peanuts or cashews
Heat oil in large skillet over medium high heat, add shrimp or chicken and stir fry until cooked through (For chicken, remember the rules for successful browning: the pan must be hot before you add the meat, don't crowd the meat in the pan, and turn infrequently). Remove meat to a plate. To the same skillet add pepper, onion, garlic, chile. Stir fry 3 minutes or until onion is translucent. Push vegetables to the sides of the pan, then pour eggs in the center of the pan. Scramble them a little, then mix with the veggies. Stir in rice, separating grains with the back of a spoon, and stir fry two minutes. Add fish sauce, soy sauce (I subbed teriyaki), and lime juice, cook for 2 minutes. Return meat to skillet, add pineapple and cilantro, then heat through. Sprinkle with nuts before serving.
Pineapple Fried Rice
1 T vegetable oil
1 lb. shrimp or chicken (if using chicken, bite sized pieces; if using shrimp, peeled and deveined)
1 large red bell pepped, diced
1 medium onion, diced
2 garlic cloves, chopped
1 red or green chile, diced
2 large eggs, beaten
2 cups cooked rice
2 T EACH fish sauce, soy sauce, and lime juice
1 1/2 cups diced fresh pineapple
1/2 cup torn cilantro leaves
1/2 cup dry roasted peanuts or cashews
Heat oil in large skillet over medium high heat, add shrimp or chicken and stir fry until cooked through (For chicken, remember the rules for successful browning: the pan must be hot before you add the meat, don't crowd the meat in the pan, and turn infrequently). Remove meat to a plate. To the same skillet add pepper, onion, garlic, chile. Stir fry 3 minutes or until onion is translucent. Push vegetables to the sides of the pan, then pour eggs in the center of the pan. Scramble them a little, then mix with the veggies. Stir in rice, separating grains with the back of a spoon, and stir fry two minutes. Add fish sauce, soy sauce (I subbed teriyaki), and lime juice, cook for 2 minutes. Return meat to skillet, add pineapple and cilantro, then heat through. Sprinkle with nuts before serving.
Sunday, June 13, 2010
Chicken Pot Pie
My friend Janet told me how to make this chicken pot pie, but since there was never any actual recipe, it's quite possible I have polluted this with my own cooking ideas to the point where Janet might say to herself, "That is not my chicken pot pie AT ALL!" But, it is definitely a favorite here.
Chicken Pot Pie
(makes 3 9-inch pies, or one 9x13 pan)
Prepared pie crust dough, either store bought or homemade.
(Here is my favorite recipe.)
4 potatoes, peeled and diced
1 package poultry gravy mix
1 can cream of chicken soup
2 chicken breasts, cooked and cubed
1 lb frozen mixed vegetables
salt and pepper to taste
Preheat oven to 375. Place the potatoes in a large saucepan, and add just enough water to cover them by a 1/2 inch. Bring to a boil and let simmer for 5 or 10 minutes. Do not cook these until soft because you will be baking them again in the pie, and you don't want mush. The potatoes should still be firm and a little crisp still in the centers. DO NOT DRAIN. Turn the heat to low, and whisk in poultry gravy mix and cream of chicken soup. Whisk until smooth, then add mixed vegetables, chicken, and seasonings. If you like, you can saute a little bit of onion and celery in a separate pan, and add them at this point. Don't worry about heating this mixture all the way through, because it will be baking for almost an hour.
I make my pot pies with just a single crust on top because frankly, the calories in a double crust pie alarm me. At this point, then, I divide the filling equally between three pie plates, or I dump it all into a rectangular baking dish if I'm feeding a crowd.
Roll out the pie dough to fit whatever pan you are using. Don't worry if it isn't perfect; this is a rustic and homey dish so don't drive yourself crazy here. Cut a few little slits for vents.
Sometimes I make little cutouts for the top.
This one was going to my dad, so it got an extra special decoration.
At this point, you could wrap these well in saran wrap and tinfoil, and freeze for later- that's usually what I do with 2 of my pies, and then cook one for that night.
Chicken Pot Pie
(makes 3 9-inch pies, or one 9x13 pan)
Prepared pie crust dough, either store bought or homemade.
(Here is my favorite recipe.)
4 potatoes, peeled and diced
1 package poultry gravy mix
1 can cream of chicken soup
2 chicken breasts, cooked and cubed
1 lb frozen mixed vegetables
salt and pepper to taste
Preheat oven to 375. Place the potatoes in a large saucepan, and add just enough water to cover them by a 1/2 inch. Bring to a boil and let simmer for 5 or 10 minutes. Do not cook these until soft because you will be baking them again in the pie, and you don't want mush. The potatoes should still be firm and a little crisp still in the centers. DO NOT DRAIN. Turn the heat to low, and whisk in poultry gravy mix and cream of chicken soup. Whisk until smooth, then add mixed vegetables, chicken, and seasonings. If you like, you can saute a little bit of onion and celery in a separate pan, and add them at this point. Don't worry about heating this mixture all the way through, because it will be baking for almost an hour.
I make my pot pies with just a single crust on top because frankly, the calories in a double crust pie alarm me. At this point, then, I divide the filling equally between three pie plates, or I dump it all into a rectangular baking dish if I'm feeding a crowd.
Roll out the pie dough to fit whatever pan you are using. Don't worry if it isn't perfect; this is a rustic and homey dish so don't drive yourself crazy here. Cut a few little slits for vents.
Sometimes I make little cutouts for the top.
This one was going to my dad, so it got an extra special decoration.
At this point, you could wrap these well in saran wrap and tinfoil, and freeze for later- that's usually what I do with 2 of my pies, and then cook one for that night.
Bake at 375 for 45-60 minutes, until the top is golden brown. The frozen pot pies can go straight from freezer to oven, just bake them at 300 and for more like 75 minutes.
Banana Pina Colada Muffins
Banana Pina Colada Muffins
(from King Arthur Flour)
1/2 cup (1 stick) butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2-3/4 teaspoon coconut flavoring/extract
1 1/2 cups mashed bananas (about 3 bananas)
1/4 cup honey
2 large eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups flour (I used whole wheat pastry flour)
3/4 to 1 cup diced dried pineapple (do not use canned- it is too juicy for these muffins)
1/3 cup shredded coconut
Preheat oven to 350. Line a 12 cup muffin pan with muffin cups, and grease if desired.
In a large bowl, beat together the butter, sugar, vanilla, and coconut flavor.
Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups; sprinkle each muffin with coconut.
Bake the muffins for 25-28 minutes. Remove muffins from pan and serve warm or room temperature.
A note from me: I had some freeze dried pineapple in my food storage, so I rehydrated a little for this recipe. I measured out the 3/4 cup of pineapple, and then I poured just enough orange juice over it to cover it, and let it soak while I assembled the rest of the muffin batter. When the time came to add in the pineapple, I drained off the remaining OJ and added the pineapple as directed. I also made 8 mini-loaves instead of 12 muffins.
Thursday, June 10, 2010
Fabulous French Toast
I am a tiny bit anal about food storage. I like it well at hand and organized, and I firmly believe that food storage should only consist of things you will ACTUALLY EAT. In fact, while I do store wheat, almost all of my food storage flour is white, because I think that should the day ever come when I have to actually consume wheat berries for breakfast, lunch, and dinner, a slice of white bread on the plate next to it is going to taste like heaven. However, I do have a few items that mystify me a little bit. Evaporated milk is one of them. I have had exactly TWO recipes that use evaporated milk, and I tried a third this morning. It was a hit.
Fabulous French Toast
2/3 cup evaporated milk
1/3 cup flour (don't pack it in)
1/3 cup sugar
1/2 tsp vanilla
1/4 tsp salt
dash of cinnamon
Whisk together all ingredients (it will look like a thin pancake batter). Dip slices of bread in milk mixture and cook on a greased hot griddle until brown on each side.
Fabulous French Toast
2/3 cup evaporated milk
1/3 cup flour (don't pack it in)
1/3 cup sugar
1/2 tsp vanilla
1/4 tsp salt
dash of cinnamon
Whisk together all ingredients (it will look like a thin pancake batter). Dip slices of bread in milk mixture and cook on a greased hot griddle until brown on each side.
Chicken Tikka Masala
This recipe comes from one of my favorite cooking sites, Mel's Kitchen Cafe. I am rarely disappointed by her recipes, and this one was another winner. I have modified the cooking instructions a little because I made mine in the crock pot.
Here is the link to her original instructions if you want to make this on the stove top.
Chicken Tikka Masala
Note: This recipe requires that the chicken marinates overnight.
Masala Marinade:
1 cup plain low-fat yogurt (I used Greek nonfat)
2 garlic cloves, minced
1 T finely grated fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4 teaspoon ground cardamom (I left this out)
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon EACH salt and pepper
2 pounds chicken breast, cut into bite size pieces
Combine all of this in a glass or stainless steel bowl (some of these spices will stain plastic). I actually used a gallon sized Ziploc bag. Refrigerate overnight.
The next day, put the following in your crockpot:
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 1/2 tablespoons garam masala
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper (leave this out if you don't like spicy things, or substitute paprika both here and in the marinade)
28 oz. crushed tomatoes
16 oz. tomato sauce
1 teaspoon sugar
Marinated chicken
Cook on low for 6 hours or high for 4.
Before serving stir in:
1 cup heavy cream (I subbed fat free half and half)
1/2 cup cilantro, chopped.
Serve over rice.
You'll notice that Mel's recipe has ground almonds in it...I left those out for the same reason I substituted the heavy cream: I don't like wearing fat pants.
Here is the link to her original instructions if you want to make this on the stove top.
Chicken Tikka Masala
Note: This recipe requires that the chicken marinates overnight.
Masala Marinade:
1 cup plain low-fat yogurt (I used Greek nonfat)
2 garlic cloves, minced
1 T finely grated fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4 teaspoon ground cardamom (I left this out)
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon EACH salt and pepper
2 pounds chicken breast, cut into bite size pieces
Combine all of this in a glass or stainless steel bowl (some of these spices will stain plastic). I actually used a gallon sized Ziploc bag. Refrigerate overnight.
The next day, put the following in your crockpot:
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 1/2 tablespoons garam masala
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper (leave this out if you don't like spicy things, or substitute paprika both here and in the marinade)
28 oz. crushed tomatoes
16 oz. tomato sauce
1 teaspoon sugar
Marinated chicken
Cook on low for 6 hours or high for 4.
Before serving stir in:
1 cup heavy cream (I subbed fat free half and half)
1/2 cup cilantro, chopped.
Serve over rice.
You'll notice that Mel's recipe has ground almonds in it...I left those out for the same reason I substituted the heavy cream: I don't like wearing fat pants.
Tuesday, June 08, 2010
Turkey Pitas
I might need to add ground turkey to my list of things I am obsessed with...
Turkey Pitas
6 oz. plain nonfat yogurt (I used Greek, of course)
1/2 cup finely diced cucumber
1 tsp dill
1 lb. lean ground turkey
2 oz. crumbled feta cheese
1 1/2 tsp. ground coriander
4-5 pita halves or flatbreads
thinly sliced tomato and red onion
Prepare outdoor grill at medium heat.
In a small bowl, combine yogurt, cucumber, and dill.
In a larger bowl, combine turkey, feta, coriander, 1/2 tsp each salt and pepper. Mix well and form into 4-5 patties, depending on the size of your appetites. Grill patties 12 to 13 minutes or just until meat loses its pink color throughout (165 degrees if you use a meat thermometer).
Serve turkey burgers in pitas, topped with yogurt sauce, sliced tomatoes, and sliced onions.
Turkey Pitas
6 oz. plain nonfat yogurt (I used Greek, of course)
1/2 cup finely diced cucumber
1 tsp dill
1 lb. lean ground turkey
2 oz. crumbled feta cheese
1 1/2 tsp. ground coriander
4-5 pita halves or flatbreads
thinly sliced tomato and red onion
Prepare outdoor grill at medium heat.
In a small bowl, combine yogurt, cucumber, and dill.
In a larger bowl, combine turkey, feta, coriander, 1/2 tsp each salt and pepper. Mix well and form into 4-5 patties, depending on the size of your appetites. Grill patties 12 to 13 minutes or just until meat loses its pink color throughout (165 degrees if you use a meat thermometer).
Serve turkey burgers in pitas, topped with yogurt sauce, sliced tomatoes, and sliced onions.
Sunday, June 06, 2010
Tres Leches Cake
I've had a little obsession with perfecting this cake, so I should start with saying, "Many thanks to those of you who have happily consumed so many different versions of this over the last little while!"
If you never have had Tres Leches Cake, the idea of pouring milk over a perfectly good cake may seem ridiculous, or maybe gross like a soggy bowl of cereal. Friends, you are mistaken.
Tres Leches Cake
CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup (1 stick) butter
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
MILKS:
2 cups whole milk (I have subbed both 2% milk or fat-free half and half with good results)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can exvaporated milk
TOPPINGS:
Whipped cream
Berries of your choice
Preheat oven to 350. Grease a 9x13 baking pan.
In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until mixture resembles moist crumbs (use a stand mixer or hand mixer for best results). Add eggs, one at a time, mixing thoroughly after each addition. Add extracts and let mixer run for another minute or so, scraping once. Pour batter into pan, spreading so it is evenly distributed. Bake for 30 minutes.
While cake is cooling, whisk together the three milks. Let cake cool for 5 or 10 minutes, pierce it 10 or 12 times with a fork, then pour the milk mixture over the still warm cake. Let cool completely, cover, and refrigerate until ready to serve (chill for at least 4 hours).
Serve topped with whipped cream and berries.
If you never have had Tres Leches Cake, the idea of pouring milk over a perfectly good cake may seem ridiculous, or maybe gross like a soggy bowl of cereal. Friends, you are mistaken.
Tres Leches Cake
CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup (1 stick) butter
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
MILKS:
2 cups whole milk (I have subbed both 2% milk or fat-free half and half with good results)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can exvaporated milk
TOPPINGS:
Whipped cream
Berries of your choice
Preheat oven to 350. Grease a 9x13 baking pan.
In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until mixture resembles moist crumbs (use a stand mixer or hand mixer for best results). Add eggs, one at a time, mixing thoroughly after each addition. Add extracts and let mixer run for another minute or so, scraping once. Pour batter into pan, spreading so it is evenly distributed. Bake for 30 minutes.
While cake is cooling, whisk together the three milks. Let cake cool for 5 or 10 minutes, pierce it 10 or 12 times with a fork, then pour the milk mixture over the still warm cake. Let cool completely, cover, and refrigerate until ready to serve (chill for at least 4 hours).
Serve topped with whipped cream and berries.
Saturday, June 05, 2010
Monterey Pasta Salad
This recipe comes from my sister-in-law Angie, who is a great cook! I had this pasta salad at my nephew's birthday party a few weeks back and could not stop thinking about it, so I bummed the recipe and am serving it tonight at my neighborhood party.
Monterey Pasta Salad
16-24 oz. bowtie pasta
2 cups frozen corn, thawed
1 can olives, sliced
1 cucumber, peeled and cut into bite sized pieces
2-3 diced tomatoes
1 diced pepper, any color
diced red or green onion to taste
1 can black beans, drained and rinsed
4 oz. feta cheese
1/2 cup Italian dressing
1/2 cup mayo
1 T monterey steak seasoning
Cook noodles according to package directions. Drain and rinse with cold water. In a large mixing bowl, whisk together Italian dressing, mayo, and seasoning until smooth. Add pasta and all other ingredients and toss until thoroughly coated.
Monterey Pasta Salad
16-24 oz. bowtie pasta
2 cups frozen corn, thawed
1 can olives, sliced
1 cucumber, peeled and cut into bite sized pieces
2-3 diced tomatoes
1 diced pepper, any color
diced red or green onion to taste
1 can black beans, drained and rinsed
4 oz. feta cheese
1/2 cup Italian dressing
1/2 cup mayo
1 T monterey steak seasoning
Cook noodles according to package directions. Drain and rinse with cold water. In a large mixing bowl, whisk together Italian dressing, mayo, and seasoning until smooth. Add pasta and all other ingredients and toss until thoroughly coated.
Wednesday, June 02, 2010
Sesame Peanut Noodles
Yummy. That is all.
Sesame Peanut Noodles
Peanut Sauce:
1 1/2 inch fresh peeled ginger (I subbed 1 tsp dried)
2 garlic cloves
1/2 cup smooth or chunky peanut butter
1/4 cup tahini (It's sesame seed paste and is usually found by the peanut butter)
1/4 cup rice vinegar
3 T soy sauce
1 T hot chili oil (found by the Asian foods)
3-5 T sugar
1/4 cup warm water
Noodles:
1 lb pasta of your choice
1 small cucumber, cut into bite sized pieces
1 red pepper, bite sized pieces
4 green onions, thinly sliced
1 cup shredded carrots
1/2 cup chopped peanuts
For the peanut sauce: Mince ginger and garlice in a food processor (Finely dice if you lack a food processor). Add peanut butter, tahini, vinegar, soy sauce, hot chili oil, and sugar. Process until combined; add water, process until smooth.
Noodles: Cook noodles according to package directions. Drain and rinse with cold water.
To Serve: Toss noodles with peanut sauce. Mix in veggies, sprinkle with peanuts.
From your blog author: I grilled about a pound of chicken, thinly sliced it, and added it for an easy main dish. Also, I find the sauce is tastiest if you make it a few hours before you need it, so I made my sauce earlier in the day, chopped my veggies at the same time, and when the dinner rush hit, all I had to do was cook the noodles (whole wheat spaghetti for the curious) and throw it all together. Easy. I think next time I'm also going to throw a can of drained mandarin oranges in, because that would have been GOOD.
Sesame Peanut Noodles
Peanut Sauce:
1 1/2 inch fresh peeled ginger (I subbed 1 tsp dried)
2 garlic cloves
1/2 cup smooth or chunky peanut butter
1/4 cup tahini (It's sesame seed paste and is usually found by the peanut butter)
1/4 cup rice vinegar
3 T soy sauce
1 T hot chili oil (found by the Asian foods)
3-5 T sugar
1/4 cup warm water
Noodles:
1 lb pasta of your choice
1 small cucumber, cut into bite sized pieces
1 red pepper, bite sized pieces
4 green onions, thinly sliced
1 cup shredded carrots
1/2 cup chopped peanuts
For the peanut sauce: Mince ginger and garlice in a food processor (Finely dice if you lack a food processor). Add peanut butter, tahini, vinegar, soy sauce, hot chili oil, and sugar. Process until combined; add water, process until smooth.
Noodles: Cook noodles according to package directions. Drain and rinse with cold water.
To Serve: Toss noodles with peanut sauce. Mix in veggies, sprinkle with peanuts.
From your blog author: I grilled about a pound of chicken, thinly sliced it, and added it for an easy main dish. Also, I find the sauce is tastiest if you make it a few hours before you need it, so I made my sauce earlier in the day, chopped my veggies at the same time, and when the dinner rush hit, all I had to do was cook the noodles (whole wheat spaghetti for the curious) and throw it all together. Easy. I think next time I'm also going to throw a can of drained mandarin oranges in, because that would have been GOOD.
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