Lemon Loaf Cake

Lemons were on sale this week so I tried this not-too-sweet cake with lots of lemon zing! Pucker up! 

Ingredients:

1 3/4 cups flour, sifted

2 tsps baking powder

1/4 tsp salt

3/4 cup butter, at room temperature

3/4 cup sugar

2/3 cup milk

2 large eggs

zest and juice of 1 lemon

Syrup:

1 tbsp sugar

1 tbsp water

zest and juice of 1 lemon

Glaze:

1/2 cup icing sugar

zest of 1 lemon

1 tbsp lemon juice

Start by oiling a 9 X 5" loaf pan and lining it with parchment paper. Set aside.

Sift the flour and add the baking powder and salt.

In a large mixer bowl cream the butter and sugar together until it turns light yellow. Add the eggs, one at a time, then add 1/2 the milk and 1/2 the flour. Once combined add the rest of the milk and flour along with the zest and lemon juice. Spoon into prepared pan.

Bake at 325°F for 60-65 minutes or until a cake tester comes out clean.

Add the syrup ingredients to a small saucepan and warm to melt the sugar. When the cake is baked, leave it in the pan and poke it through to the bottom several times with a skewer. Pour the warm syrup over letting it absorb into the cake.

Cool 20 minutes then remove from the pan, take the parchment off and let cool completely on a rack.

When the cake is cooled mix up the glaze ingredients and drizzle over the top. You can sprinkle more lemon zest on top before it sets.

Then go ahead and enjoy a slice!

Original recipe from: lovefoodies.com

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Eats Like a Meal Soup

With the weather turning warm, why soup you ask? Because it's easy, yummy and nutritious. Get a spoon and dig in!  

Ingredients:

1 tbsp olive oil

2 medium onions, diced

1 large carrot, sliced or diced

1 sprig of fresh rosemary

1 bay leaf

798 ml (28 oz) can diced tomatoes

900 ml (1 qt) broth (vegetable, chicken or beef)

540 ml (19 oz) canned kidney beans, drained

1 tsp dry parsley

1 tsp dry oregano

1 cup pasta shells

salt and pepper to taste

Heat oil in the bottom of a large pot, add the onions and sauté until translucent or just lightly golden. Add the carrot, rosemary, bay leaf, diced tomatoes, broth, kidney beans, parsley and oregano. Bring to a boil, then reduce and simmer for about 1 hour.

While the soup simmers, cook the pasta and drain.

Check to see that the carrots are tender then add the cooked shells. Taste for salt and pepper, remove the bay leaf and rosemary stem and serve.

Makes 4-6 servings

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Crispy Pork Cutlets

These were just da bomb! Tender pork cutlets with a light and crispy coating... all they needed was a little applesauce on the side to be awesome! 

Ingredients:

6 pork loin slices

2 tbsp flour

1/4 tsp basil

1 tbsp parmesan 

1 tbsp mixed small seeds and grains (optional)

1 egg

1 tbsp water

1/2 cup bread crumbs

vegetable oil for frying

Take the slices of pork loin and pat them dry with paper towels. Then place between two pieces of waxed paper, or better yet, saved waxed cereal bag from your box of cereal, and use a meat hammer to make the cutlets evenly thin. If there is any fat, snip a couple of times with scissors so the meat doesn't curl up when cooked.

Mix the flour, basil, parmesan (and seeds) together and dredge each cutlet. Then whisk together the egg and water. Dip each cutlet into the egg and water before gently shaking in a bag with bread crumbs to coat. Brush any remaining egg on top and sprinkle remaining flour/seed mixture on top. Gently press to adhere. If you are not using seeds this last step is not needed.

Place the cutlets on a rack on a baking sheet and refrigerate for 30 - 60 minutes.

Heat 1/4" of vegetable oil on medium to medium high in a large frying pan. Take 2 or 3 pieces of meat at a time and fry 2 minutes per side. Keep them warm while frying the others on a baking sheet in a 200°F oven.

Makes 6 succulent servings

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Chocolate Chow Mein Nests

Made it through the ice storm that took out our electricity for 4 days! Luckily we had a campstove and BBQ for cooking and could whip up these no-bake cookies for Easter.

Ingredients:

300 g (about 10 oz) chocolate chips 

2 cups dry chow mein noodles 

a handful of peanuts or cashews

Cadbury mini eggs

Ideally, melt the chocolate chips in a bowl in the microwave or in a double boiler. (Or very gently in a pot on a propane campstove). Whichever method you choose, heat on low to medium temperature until almost completely melted. Remove from heat and stir until smooth and every bit has melted.

Dump the chow mein noodles and melted chocolate into a large bowl and stir to coat. Throw in a handful of nuts and stir some more.

Take large spoonfuls and drop onto a parchment lined cookie sheet. Sprinkle with chocolate mini eggs then allow to set. If the fridge isn't out because of a power failure pop the tray in there for a quick set.

Boom, done!

Makes 8-10 large cookie nests

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Slow Cooker Asian Spiced Chicken and Beans

This slow cooker favourite is loaded with protein and fiber along with great taste! Up the nutrients with a serving of brown rice. 

Ingredients:

1 - 19 oz can (540 ml) red kidney beans, drained

1 lb boneless, skinless chicken breasts, cut into 1/2 " cubes

3 large carrots, diagonally sliced

3 tsps minced garlic

3 tsps minced ginger root

1 3/4 cups chicken broth

2 tbsps cornstarch

1/2 tsp red pepper flakes

3 tbsps soya sauce

3 tbsps ponzu sauce

green onions to garnish

Stir together the kidney beans, chicken, carrots, garlic, ginger, red pepper flakes and 1 1/4 cups chicken broth in slow cooker. Cover and cook on low 5 1/2 hours.

Then turn slow cooker to high. Combine cornstarch with remaining chicken broth, soya and ponzu sauce. Make a well in center of slow cooker and add. Stir well then cover and cook 30 minutes.

Serve over rice garnished with sliced green onions.

Makes 5-6 servings.

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Sweet Pepper Meatballs

Meatballs aren't just for spaghetti! These pork meatballs are nicely seasoned and baked in a vibrant sweet pepper sauce. Serve over rice, couscous or mashed potatoes. 

Ingredients:

1 cup bread or Panko crumbs

1/4 cup milk

1 1/4 lbs ground pork

small onion, finely chopped or shredded

1/2 tsp oregano

1/2 tsp basil

1/4 tsp sage

1/2 tsp Montreal steak spice

1 egg

2 tbsps vegetable oil

Sweet Pepper Sauce:

1 tbsp vegetable oil

1 onion, diced

2 bell peppers, diced

3 or 4 mushrooms, sliced thick

1 tsp smoked paprika

1/4 tsp celery seed

1/4 cup tomato paste

1 tsp dry onion soup mix or beef stock powder

1 cup water

For the meatballs, combine bread crumbs and milk and let sit 5 minutes. Then add the pork, onion, oregano, basil, sage, steak spice and egg. Mix well. Take heaping tablespoons and form into balls. Place them on a tray and into the fridge while the sauce is prepared.

For the sauce, heat 1 tbsp oil in a medium skillet and add the onion, peppers and mushrooms. Cook until the onion is translucent. Stir in the paprika, celery seed, tomato paste, dry onion soup mix and water. Stir until combined and cook on medium heat 2-3 minutes then set aside.

In a large skillet, heat 2 tbsps oil and lightly brown the meatballs. You may have to work in batches. When done place the meatballs in an oiled 13 X 9" baking dish and spoon on the sweet pepper sauce.

Cover with foil and bake at 375°F for 35 minutes.

Makes 15 meatballs

Serve 2 or 3 meatballs per person.

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Blueberry Orange Babka

This not-too-sweet brioche bread is easy to make and can even be partially made ahead of time. Perfect for breakfast with a schmear of butter or cream cheese!  

Ingredients:

2 1/4 tsps instant yeast

1 cup milk, 105-110°F

1/3 cup sugar

1 egg, at room temperature

1 egg yolk, also at room temperature (reserve white for crumb top)

2 tsps fresh squeezed orange juice

3 tsps orange zest

3 - 3 1/2 cups flour

1 tsp salt

1/2 cup butter, at room temperature

Blueberry Filling:

1 cup fresh or frozen blueberries

1 1/2 tsps orange juice

1 1/2 tsps cornstarch

3 tbsps sugar

pinch of salt

Orange Crumb Topping:

1/2 cup flour

1/3 cup icing sugar

1/8 tsp salt

2 tsps orange zest

1/2 tsp orange juice

2 tbsps butter, melted

reserved egg white, at room temperature

Start with the blueberry filling. It can even be made a day or two ahead of time and kept in the fridge. Add blueberries and orange juice to a small saucepan. Combine the sugar, cornstarch and salt and add to the berries. Stir on medium heat until the juices start to release from the berries, then lower heat and keep simmering about 3 minutes until starting to thicken. Remove from heat and cool. It will thicken a little more once cooled.

For the dough...In a large bowl combine the warmed milk with 1 tsp sugar and yeast. Use a fork to mix then let sit 3-5 minutes to become foamy. 

Add egg, egg yolk, orange juice, orange zest and the rest of the 1/3 cup sugar. Using dough hook and on low speed, add flour 1 cup at a time, until you have added 3 cups. Then run on medium speed 3 minutes. The dough should come away from the sides of the bowl. If it doesn't start adding flour, 1 tablespoon at a time, until it does. You may only need 1 or 2 tablespoons, not the whole remaining 1/2 cup flour.

Sprinkle in the salt and run for 3 minutes.

Again on medium speed, add the butter in 4 or 5 additions, only adding more when the last addition is combined. This will only take about 5 minutes. There may be some that is not fully incorporated and that's ok.

Oil a large bowl. Take the dough (it will be soft), form a ball, oil it and place in the bowl. Cover bowl with plastic wrap and put in a warm place for about 1 hour or until doubled. OR at this point you can put it in the fridge overnight. It won't double in the fridge, but after shaping the loaves the rise will take 1 1/2 - 2 hours instead of 1 hour.

Oil 2 - 9 X 5" loaf pans, line with parchment (leave overhangs) and spray oil on the parchment too.

Turn the dough out onto a floured surface. Fold it over on itself 2 or 3 times, then knead by hand a few times. Cut in half and roll each half out to approximately 12 X 16" and 1/8" thick. Spread 1/2 the filling on each leaving a 1/2" border all around.

Roll up from the 12" side and pinch seams. Slice in half lengthwise and cross pieces over each other exposing the filling. Keep crossing to the end and carefully lift and place dough in pans.

Cover loosely with plastic wrap until doubled, about 1 hour. (Or if the dough had been in the fridge, 1 1/2 - 2 hours).

Make the crumb topping. Mix the flour, sugar, salt and zest together, rubbing the zest in with your fingers to release the oils. Add the orange juice and melted butter. Place in the fridge until ready to use.

When the babkas have doubled in size brush them with the reserved room temperature egg white. (This is the "glue" that helps keep the crumbs on!) Sprinkle the crumb topping on and gently press to adhere.

Bake at 350°F for 45-50 minutes or until an internal temperature of between 190 and 205°F is reached.

Cool on rack in pans for 15 minutes. Then, using the parchment overhangs, lift out of the pans remove paper and cool completely on rack before slicing.

Makes 2 loaves

And they freeze beautifully!

Adapted from: cinnamonshtick.com

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