‘Super-Moist Carrot Cake’

March 24, 2024 No comments
Recipe Courtesy of www.SallysBakingAddiction.com

Recipe Courtesy of www.SallysBakingAddiction.com

The first few words that come to mind when describing this homemade carrot cake are mmmmmmmm and oh my.  Aptly named super-moist carrot cake, every bit of this rich cake is just that– and also perfectly sweet and did I mention easy to make?  Studded with the classic, lovely combo of grated carrots, pecans and golden raisins, the warmth of spices here is remarkable as well.   Simply ground cinnamon and nutmeg, but the combination of all the cake’s ingredients really make it the best carrot cake I’ve ever tasted.  And of course, topped with a creamy, gooey cream cheese frosting flavored with vanilla just makes the cake that much better.

(To view this recipe, click on the following link: http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake/)

Greek Lamb Meatloaf

March 23, 2024 No comments

Greek Lamb Meatloaf

With lamb on the brain I decided to experiment with a Greek-inspired ground lamb meatloaf. (And boy I’m glad I did, the results were super flavorful!)  Into the ground lamb I added some chopped Kalamata olives, some crumbled feta cheese, dried oregano, and minced garlic.  The meatloaf gets its lovely moist texture from the addition of one egg, some Panko breadcrumbs and from the natural fat ratio of the lamb itself.  Lovely when served with a quick-and-easy Greek yogurt-based sauce studded with chopped, fresh dill and the bright flavor of lemon juice, a nice side dish idea for this hearty main dish would be some roasted potatoes and maybe a fresh cucumber and tomato salad.

(To view this recipe, click on the blue title of the blog post above*)

Roasted Haricots Verts with Olive Tapenade

March 22, 2024 No comments

Roasting thin French green beans helps them to retain their natural crunch while tenderizing them just slightly.  My favorite way to cook haricots verts, roasting requires little effort and is the ideal way to cook a number of veggies.  For this recipe, I topped the simple roasted haricots verts with a homemade olive tapenade: a coarse chop of mixed, pitted olives, garlic, crushed red pepper flakes, olive oil, vinegar and some fresh parsley.  Wonderful on its own, but this dish is made even lovelier when served over white wine-braised leeks.

(To view this recipe, click on the blue title of the blog post above*)

Kalamata Olive & Pine Nut-Crusted Rainbow Trout

March 21, 2024 No comments

Everything about this dish is inspired by classic flavors from the Mediterranean.  Flaky trout fillets are coated in a topping of fresh oregano, lemon zest, chopped black olives and buttery pine nuts, baked and then served over a colorful vegetable sauté of squash, Swiss chard and roasted cherry tomatoes.   A squeeze of lemon juice both on the cooked fish and on the veggie sauté adds a last minute ‘brightness’ to the entire dish.

(To view this recipe click on the blue title of the blog post above*)

‘Charred Orange-Chili Broccoli’

March 20, 2024 No comments

Recipe Courtesy of Cooking Light Magazine

This spicy, Asian-inspired sauce would be fantastic on just about any roasted veggies!  A sweet-yet-salty-yet-spicy sauce made stove top with chili sauce, soy sauce, fresh orange juice, sesame oil, and brown sugar, this warm sauce is poured over roasted broccoli florets and finished off with toasted sesame seeds for a touch of crunch. Try this sauce idea even in your next stir fry, or on a crunchy broccoli slaw as a vinaigrette idea.

‘Carrot-Asiago Bread’

March 19, 2024 No comments

Recipe Courtesy of www.MarthaStewart.com

Both the grated carrots and the sour cream in this savory quick bread, make for a very moist crumb.  And for the incredible flavor? Melted butter and salty Asiago cheese are the culprits on that front. Not only do you add tasty, grated Asiago cheese into the carrot bread’s batter, but you also sprinkle some on top of the bread (along with almonds) for a toasted crunchy exterior.  A wonderful quick bread that is a perfect accompaniment to a bowl of soup, or a light dinner or brunch menu.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521155/carrot-asiago-bread)

Raw Kale Salad with Crispy Prosciutto

March 18, 2024 No comments

This healthy raw kale salad becomes even more desirable with the decadent addition of crispy prosciutto, crunchy sunflower seeds and shaved Parmesan.  A simple Dijon mustard and lemon juice vinaigrette adds just the right amount of brightness to each-and-every bite; this is a lovely side salad but could easily be made into a main course salad with the addition of roasted chicken, pan-seared salmon or even a vegetarian main with slices of crisp apple, buttery pears, or protein-packed lentils or chickpeas.

(To view this recipe, click on the blue title of the blog post above*)

Baked Flounder with Walnut Romesco & Fried Capers

March 17, 2024 No comments

A Romesco sauce is a classic Spanish sauce predominately served with fish, that is a purée of roasted red pepper, raw almonds, breadcrumbs, sherry vinegar and garlic. Smoky from the roasted red peppers, a luxurious texture from the addition of bread crumbs, and just the right amount of rich acidity from the sherry vinegar, this sauce not only pairs well with your favorite fish, but also shellfish liked seared scallops or shrimp.  (In my opinion, the sauce works well on pork or even a grilled skirt steak, as well as a dip for crudités!)

My version of a traditional Romesco sauce leaves out the breadcrumbs, but subs in a touch of grated Parmesan cheese instead, and includes raw walnuts instead of almonds. Best when served at room temperature, this time I decided to dress up baked fillets of mild flounder that had been seasoned and topped with a touch of fresh dill.  And to finish the dish off?  A few briny fried capers for a touch of crunch and an extra ‘pop’ of salty flavor.

(To view this recipe, click on the blue title of the blog post above*)

‘Spaghetti Carbonara with Parma Ham’

March 16, 2024 No comments

Recipe Courtesy of Delicious Magazine

A classic bowl of Roman Pasta Carbonara always contains a handful of specific ingredients: pasta (obviously), bacon, eggs and cheese.  More often than not, specifically spaghetti is used, guanciale or pork cheek for the meat, and Parmesan for the cheese.  Such a simple and satisfying pasta dish and it seriously only takes about 5 minutes for it all to come together (once the pasta cooks of course)!

Here’s how you do it: you cook the meat with some minced garlic while you cook the al dente spaghetti noodles, then you stir into the cooked noodles the eggs mixed with the grated cheese, some black pepper and some pasta water to make the sauce thicken slightly. Next comes the cooked meat, garlic and sprinkling of chopped parsley. The egg-cheese-pasta water mixture makes for a creamy and naturally smooth sauce that is out-of-this-world tasty.  I liked this specific recipe from Delicious Magazine because it used slices of Parma ham instead of pancetta or guanciale, which is lighter on the grease and crisps up beautifully in the pan.

(To view this recipe, click on the following link: https://www.deliciousmagazine.co.uk/recipes/healthier-spaghetti-carbonara-with-parma-ham/ )

‘Vietnamese Grapefruit & Pork Salad’

March 15, 2024 No comments

Recipe Courtesy of Eating Well Magazine

The beauty of Vietnamese cuisine lies in its fresh ingredients, colorful combination of ingredients, and the complex flavor of its sweet-spicy-and-salty ingredients.  This salad first featured in Eating Well magazine is no exception.  Flavorful, tender pork tenderloin is sliced and served over a healthy salad made from watercress, cucumbers, sweet bell peppers, and carrots.  For the salty and crunchy component, roasted peanuts; for the spicy and sweet components, a dressing made from fish sauce, sugar, grapefruit and lime juices, and minced hot red chilies. All of this, plus tangy segments of the seasons best grapefruit. (Yum!) We couldn’t have loved this Vietnamese-inspired salad more, and hope you do as well.

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