I found this recipe on RecipeZaar and made just a couple changes. It turned out amazing and then it got better every day. Here it is:
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup crisco oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup flaked coconut
1/4 cup chopped walnuts
1 (20 ounce) can crushed pineapple, juice pressed out - only used 3/4 of total
FROSTING
1 (8 ounce) package cream cheese, slightly softened
1/4 cup butter, softened
1 1/4 cup powdered sugar
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease AND flour a pie pan and loaf pan.
2) Mix flour, baking soda, baking powder, salt and cinnamon; make well in center.
3) In another bowl, beat eggs with fork, mix in oil and vanilla, then add sugar and blend well.
Mix with wooden spoon or spatula until smooth.
4) Slowly mix in the wet contents with the flour until incorporated.
5) Stir in carrots, coconut, walnuts and pineapple. Pour into pie and loaf pan and bake for about
40 minutes. Don't panic, the centre will sink a little.
6) While baking, make frosting: Cream the butter and cream cheese until smooth (used mini food chopper with mixing attachment); add the sugar and mix until creamy.
7) Let cake cool once cooked then ice the cake.
Next time, I could try it all in one 13 x 9 pan and bake for 45 minutes as per original recipe. However, made this way..it was a hit!
Monday, November 16, 2009
Friday, November 6, 2009
Halibut With Parmesean, Panko and Almond Crust - YUM!
This dish has to be made again. It was wonderful!
1 large pack of halibut from Costco
1/2 cup almonds, ground in processor
1/2 cup panko crumbs, italian style
1/4 cup parmesean cheese
3/4 cup flour seasoned with Lawry's salt and pepper in a plate for dredging
1 egg, beaten with 1 tbsp water in wide bowl
1 tbsp butter and 1 tbsp vegetable oil
Cut halibut into same size serving pieces.
Mix almonds, panko and parmesean in processor then add to plate for dredging. Set aside.
Heat up butter and oil over med-hi heat.
Dip halibut in egg then dredge through flour.
Add halibut to butter and sear for ~ 1.5 minute. Flip and sear other side for the same time.
Take halibut out of pan and coat each piece in almond/panko mixture.
Cover broiler pan with foil and PAM spray.
Place coated halibuts on broiler pan and place under pre-heated broiler for 4 - 5 minutes.
Serve immediately.
This was delicious cold the next day with a little bit of dijon mustard to dip.
1 large pack of halibut from Costco
1/2 cup almonds, ground in processor
1/2 cup panko crumbs, italian style
1/4 cup parmesean cheese
3/4 cup flour seasoned with Lawry's salt and pepper in a plate for dredging
1 egg, beaten with 1 tbsp water in wide bowl
1 tbsp butter and 1 tbsp vegetable oil
Cut halibut into same size serving pieces.
Mix almonds, panko and parmesean in processor then add to plate for dredging. Set aside.
Heat up butter and oil over med-hi heat.
Dip halibut in egg then dredge through flour.
Add halibut to butter and sear for ~ 1.5 minute. Flip and sear other side for the same time.
Take halibut out of pan and coat each piece in almond/panko mixture.
Cover broiler pan with foil and PAM spray.
Place coated halibuts on broiler pan and place under pre-heated broiler for 4 - 5 minutes.
Serve immediately.
This was delicious cold the next day with a little bit of dijon mustard to dip.
Crab Salad Take 1
I made crab salad today and am planning on perfecting the recipe. Here is my first try:
1 8oz pakcage of imitation crab, rinsed and drained
1/2 cup of Fage non-fat yogurt
1 tsp old bay seasoning
~ 1 tsp curry powder
~ 1 tsp dijon mustard
2 green onion, finely chopped
1 tbsp red onion, finely chopped
pinch of garlic powder
pinch of lawry's season salt
Mixed all ingredients except crab together in bowl, then added shredded crab meat. Let site in refrigerator for an hour minimum.
Update: Tried this the next day and put WAY too much curry powder! Also, need to add a little bit of light mayo to lessen then tang. Perhaps, 1/3 c yogurt and 2 tbsp mayo. Add a touch of horseradish.
1 8oz pakcage of imitation crab, rinsed and drained
1/2 cup of Fage non-fat yogurt
1 tsp old bay seasoning
~ 1 tsp curry powder
~ 1 tsp dijon mustard
2 green onion, finely chopped
1 tbsp red onion, finely chopped
pinch of garlic powder
pinch of lawry's season salt
Mixed all ingredients except crab together in bowl, then added shredded crab meat. Let site in refrigerator for an hour minimum.
Update: Tried this the next day and put WAY too much curry powder! Also, need to add a little bit of light mayo to lessen then tang. Perhaps, 1/3 c yogurt and 2 tbsp mayo. Add a touch of horseradish.
Monday, August 17, 2009
Easy and Yummy Fruit Crubmle Pie
This recipe may be used for any fruit or berry pie....or so it seems so far. I have made one blueberry/ strawberry pie and one pear/strawberry pie, and so far they have both turned out great!
Ingredients:
1 Marie Calendar's Deep Dish Pie Crust - frozen
Filling:
1/4+ cup brown sugar (or splenda or mix of both)
2 tbsp cornstarch
1 tbsp lemon juice
1/2 cup water
cinnamon
4 cups berries
Toppings
1/2 cup brown sugar
1/2 cup flour
cinnamon/ allspice
3 tbsp butter melted
Preheat oven to 400. Once heated, add frozen pie crust fo 8 minutes. Take out then lower heat to 375.
In a small saucepan, mix all filling ingredients except berries and heat on medium heat stirring constantly. Once thickened, turn off heat and mix in berries until covered.
Make topping by mixing ingredients together until resembles large crumbles. Add ontop of filling until fully covered.
Bake for 45-50 minutes. Let stand before serving otherwise it will spill out.
If making with pear, harder fruit, slice thinly and then add to cornstarch mixture and keep on the heat to let it cook a bit before adding to the pie crust.
Ingredients:
1 Marie Calendar's Deep Dish Pie Crust - frozen
Filling:
1/4+ cup brown sugar (or splenda or mix of both)
2 tbsp cornstarch
1 tbsp lemon juice
1/2 cup water
cinnamon
4 cups berries
Toppings
1/2 cup brown sugar
1/2 cup flour
cinnamon/ allspice
3 tbsp butter melted
Preheat oven to 400. Once heated, add frozen pie crust fo 8 minutes. Take out then lower heat to 375.
In a small saucepan, mix all filling ingredients except berries and heat on medium heat stirring constantly. Once thickened, turn off heat and mix in berries until covered.
Make topping by mixing ingredients together until resembles large crumbles. Add ontop of filling until fully covered.
Bake for 45-50 minutes. Let stand before serving otherwise it will spill out.
If making with pear, harder fruit, slice thinly and then add to cornstarch mixture and keep on the heat to let it cook a bit before adding to the pie crust.
Tuesday, August 4, 2009
Bucca Di Beppo Lemon Chicken and Warm Spinach and Tomato Salad
Last night I re-created this Bucca di Beppo meal that Scott and I love. The salad turned out exactly like the restaurant but the chicken turned out a bit too lemony for our taste. Although I will definitely be making the chicken again, this time with less lemon juice. I did change up the sauce a bit by adding mushrooms and sun-dried tomatoes. This dish took quite a bit of work because I do not have a large enough pan to cook 3 chicken breasts thus had to use two separate ones. Next time I will need to use a large pan or just make 2 breasts.
Ingredients:
Salad:
red onion thinly sliced
vine ripened tomates cut into eighths (or roma tomato cut into quarters)
spinach
2 Tbsp pecans or walnuts chopped
2 Tbsp goat cheese crumbled
Dressing:
3 Tbsp balsamic vinegar
1 clove garlic minced
2 tsp brown sugar
1/4 cup olive oil
1. Heat small pot to med-hi.
2. Wisk dressing ingredients together then add to small pot with tomatoes and onions.
3. Heat for approximately 5 minutes until tomatoes are tender.
4. Place spinach on a plate, pour tomato mixture over greens, then add nuts and cheese to serve.
Ingredients:
Lawry's season salt
pepper
oregano
1 cup flour
3 chicken breasts
3/8 cup olive oil
3/8 cup white wine
less than 1/2 cup lemon
4-5 Tbsp unsalted butter softened
crimini mushrooms sliced
sun-dried tomatos in oil
small handful of drained capers
1. Heat oil in a saute pan on med-hi heat.
2. Season chicken with lawry's, pepper, garlic powder and oregano.
3. In a separate plate, mix flour, season salt, pepper. Dip chicken into flour mixture, shake off excess and then add to pan. Turn heat to medium.
4. Saute chicken on one side for 6 minutes until well browned.
5. Turn over chicken and then saute for 6 more minutes. Take chicken out of pan onto plate and cover to keep warm and continue last bit of cooking.
6. Deglase pan with wine and lemon juice and reduce by about half. Add mushrooms, sun-dried tomotoes and capers and simmer for a few more minutes.
7. Add 1 Tbsp butter at at time, using a spatula to work into sauce. Once thickened, add chicken to sauce then serve over cooked rice or pasta.
Will need to play with the amount of lemon to add to sauce to taste, but otherwise, it turned out quite tasty!
Ingredients:
Salad:
red onion thinly sliced
vine ripened tomates cut into eighths (or roma tomato cut into quarters)
spinach
2 Tbsp pecans or walnuts chopped
2 Tbsp goat cheese crumbled
Dressing:
3 Tbsp balsamic vinegar
1 clove garlic minced
2 tsp brown sugar
1/4 cup olive oil
1. Heat small pot to med-hi.
2. Wisk dressing ingredients together then add to small pot with tomatoes and onions.
3. Heat for approximately 5 minutes until tomatoes are tender.
4. Place spinach on a plate, pour tomato mixture over greens, then add nuts and cheese to serve.
Ingredients:
Lawry's season salt
pepper
oregano
1 cup flour
3 chicken breasts
3/8 cup olive oil
3/8 cup white wine
less than 1/2 cup lemon
4-5 Tbsp unsalted butter softened
crimini mushrooms sliced
sun-dried tomatos in oil
small handful of drained capers
1. Heat oil in a saute pan on med-hi heat.
2. Season chicken with lawry's, pepper, garlic powder and oregano.
3. In a separate plate, mix flour, season salt, pepper. Dip chicken into flour mixture, shake off excess and then add to pan. Turn heat to medium.
4. Saute chicken on one side for 6 minutes until well browned.
5. Turn over chicken and then saute for 6 more minutes. Take chicken out of pan onto plate and cover to keep warm and continue last bit of cooking.
6. Deglase pan with wine and lemon juice and reduce by about half. Add mushrooms, sun-dried tomotoes and capers and simmer for a few more minutes.
7. Add 1 Tbsp butter at at time, using a spatula to work into sauce. Once thickened, add chicken to sauce then serve over cooked rice or pasta.
Will need to play with the amount of lemon to add to sauce to taste, but otherwise, it turned out quite tasty!
Curry Quinoa - Seriously Restaurant Quality
Wow....this meal was amazing! I used the base recipe (actually just the measurements) from my cookingclub magazine and created a Curried Quinoa recipe that was incredibly delicious. This is a keeper!
Ingredients:
1 Tbsp coconut oil
1 sausage - Han's All Natural Spinach Fontina Cheese and Basil (can substitute for chicken)
1 can garbanzo beans (wrinsed with water)
1 cup yellow onion chopped
1 cup carrot grated
1 clove garlic minced
1 cup quinoa
1/4 cup Stone Ale Curry Mustard Grilling Sauce
1 cup coconut milk
1/2+ cup water
2 Tbps soy sauce
1 1/2 Tbsp green curry paste
2 Tbsp craisins (would have added much more but did not have enough)
1. In a small sauce pot, add coconut milk, curry mustard sauce, soy sauce, curry paste and water and heat to low simmer for 5 minutes to blend.
2. Meanwhile in large pot, heat oil on med-hi heat and add sausage (or chicken) and saute approximately 5 minutes.
3. Add onions and saute for 3 minutes.
4. Add garlic, carrots, garbanzo beans and saute for 2-3 minutes. Then add quinoa for 1 minute
5. Pour simmering curry sauce into quinoa mixture, mix in craisins, cover then turn heat to low and keep on very low simmer for 25 minutes.
6. Turn off heat and let sit for a few minutes. Serve either with chopped cilantro or green onion.
This turned out incredible. Next time, adding chopped fresh 3/4 cup pineapple in with the garlic and carrots (instead of craisins) will make it even more perfect.
Ingredients:
1 Tbsp coconut oil
1 sausage - Han's All Natural Spinach Fontina Cheese and Basil (can substitute for chicken)
1 can garbanzo beans (wrinsed with water)
1 cup yellow onion chopped
1 cup carrot grated
1 clove garlic minced
1 cup quinoa
1/4 cup Stone Ale Curry Mustard Grilling Sauce
1 cup coconut milk
1/2+ cup water
2 Tbps soy sauce
1 1/2 Tbsp green curry paste
2 Tbsp craisins (would have added much more but did not have enough)
1. In a small sauce pot, add coconut milk, curry mustard sauce, soy sauce, curry paste and water and heat to low simmer for 5 minutes to blend.
2. Meanwhile in large pot, heat oil on med-hi heat and add sausage (or chicken) and saute approximately 5 minutes.
3. Add onions and saute for 3 minutes.
4. Add garlic, carrots, garbanzo beans and saute for 2-3 minutes. Then add quinoa for 1 minute
5. Pour simmering curry sauce into quinoa mixture, mix in craisins, cover then turn heat to low and keep on very low simmer for 25 minutes.
6. Turn off heat and let sit for a few minutes. Serve either with chopped cilantro or green onion.
This turned out incredible. Next time, adding chopped fresh 3/4 cup pineapple in with the garlic and carrots (instead of craisins) will make it even more perfect.
Sunday, August 2, 2009
Perfect Hard Boiled Eggs
1. Fill pot with cold water
2. Add eggs
3. Add some salt
4. Bring to a rolling boil
5. Cover and take off heat and let sit for 25 minutes
6. Drain then place eggs in cold water
7. Keep cold until able to handle
8. Peel eggs
Egg Salad Recipe #1
7 eggs, 2 tbsp light may, 1 1/4 tbsp dijon mustard, 1 tsp cracked pepper, 1/2 tsp paprika.
Could add cayenne pepper, cumin, curry powder or small chopped pickle.
2. Add eggs
3. Add some salt
4. Bring to a rolling boil
5. Cover and take off heat and let sit for 25 minutes
6. Drain then place eggs in cold water
7. Keep cold until able to handle
8. Peel eggs
Egg Salad Recipe #1
7 eggs, 2 tbsp light may, 1 1/4 tbsp dijon mustard, 1 tsp cracked pepper, 1/2 tsp paprika.
Could add cayenne pepper, cumin, curry powder or small chopped pickle.
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