What you don’t know could kill you . . . Okay, possibly make you really sick!
Even with the rise in temperatures, we still have some baking going on around here. Hey, that’s why we got the air conditioning system fixed, right! Don’t want to waste cool air on a summer day!
We are huge fans of cinnamon and spice and if we can put all that into one cake, we’ve put in a good day’s work. This makes a small, 8x8x2 inch cake so there is enough for a surprise dessert and a slice or two for whoever gets up first in the morning.
1/4 cup softened butter
1/2 cup brown sugar
1/4 cup all-purpose flour*
1 teaspoon vanilla extract
1/2 cup roughly chopped walnuts
Combine all the ingredients in a bowl until the mixture is crumbly but mixed. Scatter over cake before putting it in the oven.
Cinnamon Crumb Top Cake
1/3 cup softened butter
1 cup granulated sugar
2 large eggs
1 cup all-purpose flour*
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup whole milk
1/2 cup finely chopped walnuts
Finely shredded zest of one orange
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Vegetable oil spray a square 8x8x2 inch baking pan.
Combine the butter, sugar and eggs in a mixing bowl. Beat together until mixture is light and fluffy. Blend together the flour, baking powder, cinnamon, and nutmeg. Add to butter mixture, stir in lightly, and then add remaining ingredients (except the nuts!) and beat until just smooth. Fold in the nuts and smooth into prepared pan. Sprinkle over the topping mixture and bake approximately 30 minutes or until done. Let cool a bit before servings.
*If you are gluten-free, King Arthur’s Cup for Cup Gluten-Free flour blend would probably work well in this recipe. Although I haven’t tried it yet, the success I’ve had with other recipes using the King Arthur’s blend were successful.
We enjoy salads in our family and are always trying out new combinations, dressings, and vegetables. The latest (pictured above) is the easiest yet most popular one yet . . . very few leftovers!
The Dressing is easy and most people will have the ingredients already around the house.
Peanut Butter Thai Dressing
1/2 cup creamy peanut butter
4 tablespoons sesame oil
4 tablespoons soy sauce
4 tablespoons rice vinegar
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon chili flakes
Juice of three or four limes
Dressing a little too thick for you? Just thin with adding a bit of water.
Combine all the ingredients in a container you can seal and mix until smooth. Refrigerate until needed. It keeps well for a day or two.
1 cup shredded carrots
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 1/2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup sliced cauliflower
1 cup broccoli broken down into small florets
1/4 – 1/2 cup chopped, fresh cilantro
1/2 cup finely sliced green onion (used the white and green part)
1/2 cup sliced almonds
Prepare all your vegetables (You can add/substitute for other favorites) in a large serving bowl. When ready to serve, drizzle the dressing generously over the top of the salad ingredient and toss to coat evenly.
When we have guests, I like to bring the bowl to the table before using the dressing so everyone can see the pretty variety of salad ingredients and then
toss with the dressing just before everyone helps themselves.
We try to avoid too many carbs so often serve this with Cashew Chicken or a Spicy Beef stir fry. With all the produce and the rich dressing, no one misses a
side of rice . . . although no stopping you if you want to add that to the dinner plate, too!
The best part of a Chinese meal has always been the crunchy noodles for munching or dipping in the hot mustard or spicy tomato sauce. Have been on a gluten-free menu for almost five years now, that hasn’t been happening. I realized that Google can find just about anything in the world so ran this request through the search and about two links down . . . SUCCESS! The recipe was simple, the preparation very easy, and I now have a surprise for my hardworking husband when he gets home from work this evening.
OH? Uh, what? You said that YOU wanted the recipe?
My Last-Minute Recipe for Potato Cakes
About 3 cups of cold, mashed potatoes
1 cup of grated cheddar cheese
1/4 cup grated Swiss cheese
1 teaspoon onion powder
Tablespoon freshly chopped parsley (optional)
Salt and pepper to taste
Preheat over to 375 degrees.
Place all the ingredients in a large mixing bowl and mix thoroughly. Use your hands because I won’t tell!
Line a baking sheet with parchment paper. I use an ice cream scoop to divide the mixture into even mounds directly on parchment paper.
Freshly grated Romano or Parmesan Cheese
Grate about a tablespoon of your chose cheese on top of each mound of potato. Dust with the onion and garlic. With the bottom of a glass, press down to about 1/2-inch thick.
Bake for approximately 15-20 minutes or until starting to get golden around the edges.
*These go well with a meal having a beef gravy and are a nice change from baked potatoes.
When my firstborn was getting to the age where he could try different foods, he instinctively knew the difference between broccoli and a crispy, deep-friend pork rind . . . he chose the pork rind! From that moment on, I became a secret agent in the kitchen for getting healthy food into my children without letting on that even one vitamin gave it’s life for the meal at hand.
Macaroni and cheese was pretty popular for Fridays as the children would eat it and the budget could afford it. However, the vegetable escorting the mac & cheese to the table was often ignored. Steamed cauliflower to the rescue! No, it wasn’t in plain sight otherwise I wouldn’t have a story to share here. Nope, I steamed it until tender, pureed it, and then mixed it in with the cheese sauce. A two-fold benefit as it reduced the amount (and expense!) of the cheese and added some nutrients and fiber to the dish. Cauliflower also goes nicely undercover mixed into mashed potatoes, too.
Finely-grated and steamed carrots found a home in my meatloaf. The children loved the brown, crusty exterior of the meatloaf and the juicy interior. This manner of vegetable subterfuge went on for a long time until my older son found a suspicious bit of bright orange in his serving and immediately set off the sibling alarm that Mom was trying to poison them with carrots! To this day, however, they never found out that I was browning finely-diced carrots and onions and mixing them into what I called hamburger pizza sauce topping for pizza dinners.
The older they got, the sneakier I had to be. The smoothie fad came to the rescue. They loved a thick, icy smoothie and with the bonus of a straw, they felt I was earning a good mother badge. We used lots of different fruits and, still unbeknownst to them to this day, a few vegetables fell into the mix. Their peach and citrus often included carrot! When I made a very berry strawberry smoothie, a tomato or two often found it’s way into the drink. They loved the idea of a smoothie that was bright green and never quite realized that kale or spinach had come into play.
Perhaps, the infusion of secret vegetables into their growing systems, gave them a grownup disposition towards vegetables. These days, we practically have to fight for a serving of vegetables for ourselves at the dinner table. Eggplant has even become a popular ingredient to the dinner meal. And if you really want to witness a confrontation, watch them descend upon a platter of oven-roasted Kale.
In case we come up short on our Lenten intentions, we have always abstained from meat on both Wednesdays and Fridays in Lent. Needless to say, requiring two meatless meals and two meatless lunches for my husband’s work lunch every week often has it challenges. There have been some days when I’ve managed to come up with something from nothing for dinner!
This past Wednesday, I was busy sewing and didn’t want to spare the hour or more to go shopping for fish for dinner. Since it was payday week and we hadn’t done our pay day shopping, I went through the refrigerator and cleared out all the vegetables on hand and made vegetable stew. My basic recipe:
Lenten Vegetable Stew
2 cans of diced tomatoes with the liquid
1 large onion, chopped
4 garlic buds, smashed and diced
4 peeled and thinly sliced carrots
3 stalks of celery, thinly sliced
1 cup thinly slice cabbage
1 large bunch of Kale
Sliced mushroom if you have them
1 red bell pepper, diced
4 cups chicken broth or equivalent in bullion cubes or bullion paste
2 teaspoons salt or to taste
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Saute the onions and garlic until limp and softened. Add everything EXCEPT the cabbage and Kale to your soup pot, bring to a boil and turn down to simmer, covered for about 15 minutes or so or until the vegetables are almost tender. Add the cabbage and Kale and continue cooking until they are done. Serve!
1 cup flour (You can substitute King Arthur’s gluten-free flour with good results)
1/2 cup grated sharp cheddar
1/4 teaspoon mustard powder
1/4 teaspoon baking powder
salt and pepper to taste
Mix together everything except the eggs to incorporate. Add one egg and mix in. You are looking for a soft but not runny dough so depending on the dryness of the day you might or might not need the second egg. Mix well. The dumpling should hold their shape.
Bring another pot of salted water to a boil and then turn down to simmer and drop in your small spoonfuls of dumpling batter and gently simmer until they are cooked through. Drain and place them on top of bowls of your hot soup. For an extra zip to the dish, you can dust them with grated Parmesan cheese.