Thursday, October 31, 2013

Lemon Cake - Ina Fridays

The month does fly by.  I can't believe, it is time to post another Ina recipe but I am happy about it.  I always find a number of recipes, I want to make, and it happened again, this time.  There was a coffeecake and an orange cake which I knew my hubby would love and of course, there was chocolate for me.  I decided on the lemon because I had lemons in the house and I love the fragrance of the zest.

Lemon Cake (adapted from Ina Garten)

Ingredients :
7 ounces oil
2  cups granulated sugar,
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup freshly squeezed lemon juice 
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. 

Mix the oil  and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl.
 In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Instead of an icing, I sifted some confectioners' sugar on top.

This is not a fancy cake but it is the kind of cake, hubby enjoys.  He was happy to see two loaves on the counter.

Check out our other dessert makers.
Anshie @ Spice Roots

Barbara @ Moveable Feasts

Alyce @

Chaya @ Bizzy Bakes

Linda @ Tumbleweed Contessa

Martha @ Simple Nourished Living

Minnie @ The Lady 8 Home

Mireya @ My Healthy Eating Habits

Nancy @ My Picadillo

Ria @ Ria’s Collection

Rocky Mountain Woman @ Rocky Mountain Woman

Veronica@ My Catholic Kitchen

Wednesday, October 30, 2013

fried mozzarella and red pepper finger sandwiches - Donna Hay

This week, the I Heart Cooking Club made sandwiches but not your traditional sandwiches. If you look at the linkys, you will find a yummy variety, some you might not have thought of making but will now.  What is your Sandwich Sensation?

I chose Donna Hay, the present chef's Fried Mozzalrella and Red Pepper Finger Sandwiches. Actually, instead of red pepper, the recipe called for an olive tapenade. We like roasted pepper dip so much more than olive that I subbed this in and I am glad about this decision.

If you make French Toast, you will know how easy this was to make.  Spread the dip on the bread.  Cover it with a slice of cheese.  Mix the egg,milk and black pepper (I added a little parsley.) and dip and fry in a little butter.  Oh, you also dip it into Parmesan cheese.  It flowed easily and it was scrumptious.
fried mozzarella and red pepper finger sandwiches    (adapted)

8 slices gluten-free challah, crusts removed 

1 tablespoon store-bought or homemade roasted pepper dip

4 slices of mozzarella, sliced

1 tablespoon butter

1 tablespoon olive oil 

4 eggs

½ cup  milk

cracked black pepper

1/4 cup Parmesan


Spread 4 slices of bread with the roasted red pepper dip and top with the Mozzarella cheese. Sandwich with remaining bread and cut each sandwich into 2. 

Melt the butter and heat oil in a large non-stick frying pan over medium heat. 

Place the eggs, milk and pepper in a bowl and whisk to combine. 

Dip the sandwiches in the egg mixture and then press into the parmesan. 

Cook, in batches, for 1–2 minutes each side or until the bread is golden and the cheese is melted. 

Eat and enjoy.

Makes 8.

IHCC Donna Hay Badge resized 
Linked to Full Plate Thursdays

Tuesday, October 29, 2013

banana, hazelnut and chocolate bread - WWDH

It is Donna Hay time again and I selected this week's recipe, this interesting bread.  I have to be honest, I made this weeks ago and I have completely forgotten what it is like.  I hope, I can find the photos.  I hope the other bakers liked it.  I will learn NOT to be so organized.

I hope this is the bread.

banana, hazelnut and chocolate bread  (adapted)
  • 125g butter, softened
  • 1 cup  brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups mashed banana
  • ½ cup  toasted hazelnuts, chopped
  • 1 cup  chopped dark chocolate
  • 1¾ cups  plain (all-purpose) flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅓ cup  maple syrup

Sunday, October 27, 2013

My Meatless Mondays - Cheesy Potato Soup

***You are right.  This is not My Sweet and Savory which is going to take a vacation while I put my efforts here.  For at least a while, you will find My Meatless Mondays, located here.***

It has gotten a lot colder in NewYork and that signals soup weather.  At the first sign of cold, hubby starts muttering, "Soup, soup, soup, " which becomes his mantra for the entire winter and actually until hot weather is a reality, which means after Spring.  It is a good thing, soup is easy to make and that I enjoy making different combinations.

Tonight, as you could guess, if you know our weather, the mantra was repeated often until I got myself into the kitchen and started making soup.  I must put a disclaimer here.  My husband is not at all demanding although I make him sound that way.  He vacuums, throws in a wash, empties the dishwasher and is always there, when I need him.  It is my pleasure  to provide food he wants.

When I started cooking, I was not sure what direction to take.  I had some chicken soup, in the refrigerator from the Sabbath (Shabbos).  When, I suggested it, hubby did not look elated despite the fact, he loves chicken soup.  I called upon my intuitive self and said, "cheese" and the smiles arrived.

I made this potato soup which is both filling and warming.  I was tempted to blend in spinach, but I already made a spinach soup, this week.

Cheesy Potato Soup


3 large potatoes, peeled and chunked
1 very large onion, quartered
1/4 teaspoon black pepper
1 teaspoon dill
3 cups organic vegetable broth
1 cup water (optional)
2 handfuls of Mexican cheese blend


Heat a pot of water to boiling.   Add potatoes and onions.

Cook until fork tender.

Drain and add seasoning, broth and optional water.

Using an immersion blender or a stand blender, blend this to consistency, you desire.  I like it ever-so-slightly lumpy and others like it smooth as cream. 

Add the cheese and blend again. 

Ladle into soup bowls and add a little cheese on top.  Swirl cheese to make pretty, if you like.

Eat and enjoy.

Looking back:
Oreo Icebox Cake from Simply Sweet Home - I really want to run to the kitchen and make it but I don't have the ingredients.
Oreo Ice Box Cake

Chocolate Macaroons from Food Forager.  I am always looking for gluten-free items and these are grain free and yummy looking.
Post image for Recipe: Chocolate Macaroons from Go Grain Free
These Ogre Iceballs come from the Pink Recipe Box.  They are adorable. 
Ogre Eyeballs |

How about these Apple Filled Cupcakes with Butter Cream Icing from Simple Living and Eating, one of my favorite blogs.
Apple Filled Cupcakes with Butter Cream Frosting: Simple Living and Eating
Note- this week has been all desserts.  I couldn't help myself.  I am in the mood for sweets.
Now, it is your turn.  Please share with us by linking below.

Thursday, October 24, 2013

Cranberry Oatmeal Walnut Cake - THB

The latest bake for THB, the Home Bakers is Cranberry-Oatmeal-Walnut Cake, selected by Kit from I-Lost In Austen.  The recipe is on her blog.  She made these huge muffins.  What a treat!

I made mine gluten-free so I never know how to compare it to those are baking with "real" flour.  This cake called for a full one and a half cups of oats.  All in all, it was not sweet enough for my taste.  Some of the bakers used dried cranberries which are sweeter and had a better cake.  The fresh cranberries are quite tart and even hubby commented on it.

Hop on over here. to see what the other bakers have made.

Wednesday, October 23, 2013

Turkey Meatballs in Tomato Sauce - Nigella

I won Nigella Kitchen when it first came out and I was really excited about this particular prize. Nigella inspires me and this book inspires me even more. She has many helpful hints throughout the book and I find myself learning new techniques and better methods. The recipes appeal to me and I see how I go back to many of them, over and over again.

I have a list of recipes, from Nigella Kitchen that I want to make and hopefully, I will be sharing them with you. Right now, I am going to share her meatball recipe which I made, recently.

Turkey Meatballs in Tomato Sauce


For the sauce:
1 onion, peeled
1 celery stalk
2 tablespoons olive oil
1/2 teaspoon dried thyme
2 x 14 ounce cans diced tomatoes
3 1/3 cups (2 full cans) water
1 teaspoon sugar
1 teaspoon kosher salt
Pepper, to taste
For the meatballs:
1 pound ground turkey
1 egg
3 tablespoons potato chip crumbs
2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme


Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture. (I chopped but I had to leave Nigella's wording here. Who says "blitz to a mush"? Is that an English expression? I love it."

Warm the oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.

Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.

Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.

When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.

Drop these gently into the simmering sauce; I try to let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.

Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.

The above is almost word to word from her recipe. I made minor changes but I wanted the wording to stay intact. She is delightful and I love reading her recipes and the way she words her sentences.

This is Potluck Week at IHCC where we can choose any of the past chefs or of course, the present choice, Donna Hay.  I chose these meatballs from Nigella.

Tuesday, October 22, 2013

Chicken and Roasted Capsicum Pasta - WWDH

We were excited to hear that Barilla is now selling gluten-free pasta but it has not arrived at our local stores.  Ronzoni has and tonight, I used their penne, for the first time.   Barillas has many shapes, as well.    I am not sure but I think that the Ronzoni penne which I used tonight is better than the brands, I have cooked with.  I want to make more dishes and also to use Barilla.

I am not sure how to do a taste test using the four brands I have access to.  Too much eating.

See full product line 
 Tonight, I cooked this dish using roasted red and orange peppers, penne pasta, roasted tomatoes, and shredded chicken.  The minimal sauce was made of oil, vinegar, tomato paste, oregano, basil, sugar, black pepper and salt.  I thought I would want additional sauce but it was fine, coating the pasta and nothing more.  Hubby and I both enjoyed this and hubby had seconds.  I would make this again.

Check out the other Donna Hay cooks and see what they have made.
Gaye, Margaret, Sarah and Kayte  

Tonight's dish was chosen by Margaret and I admire her choice.

Linked to  Sweet and Savoury Sunday

Thursday, October 17, 2013

Crispy Sage Potatoes with Fried Eggs

IHCC Donna Hay Badge resized 
This week, the Donna Hay cooks at I Heart Cooking Clubs are making breakfast dishes.  Instead of using my books, I went online and looked up breakfast recipes and found too many.  I printed several, knowing I could not make them all, but wanting to.

I don't think Donna Hay had ever failed me with her easy recipes and good combination of ingredients.  I knew, beforehand, I would love this recipe.  It has potatoes and eggs.  What could go wrong?  My hand slipped and it was a little too spicy but even my hubby who avoids spices, liked this.

This was another "late coming home" night and I rushed in, took off my shoes, dropped the groceries on the table and took out a frying pan.  In the middle, I realized I had forgotten to stop at another store so I turned off the stove and ran to do my errand.  I was late.

Hubby ran late which meant that I actually had dinner ready as he walked in the door.  Good timing.

crispy sage potatoes with fried eggs


2 tablespoons olive oil
400g  (starchy) potatoes, peeled and chopped
½ teaspoon dried chili flakes
sea salt and cracked black pepper
8 sage leaves
(I had no fresh sage but did have dried sage and used that,)
4 eggs


Heat the oil in a large non-stick frying pan over medium heat. Add the potato, chilli, salt and pepper and cook for 4–5 minutes. Add the sage and cook for a further 4–5 minutes or until potatoes are tender and golden. Move the potato to the sides and crack the eggs into the middle. Cook for 3–4 minutes or until the eggs are just set. Drizzle with Worcestershire sauce to serve. Serves 2.

Although, I made this for dinner, it is a breakfast recipe and if I had been on top of my game and cooked my Donna recipe earlier in the week, we would have had this, in the morning. I will just have to make it again.

Now, I want to make the French Toast and then I have some breads on the list.  Donna is going to keep me busy.

Linked to Full Plate Thursdays       Foodie Friday      Real Food Wednesdays

Tuesday, October 15, 2013

Garlic Chickpeas with Cumin Fried Fish - WWDH

While our group is called Wednesdays with Donna Hay, I cook on Tuesdays and usually post on Tuesday, as well.  I guess that is being prepared.

This week, Kayte has chosen what I considered an unusual dish but when we sat down to eat, we found it to be a nicely balanced meal.  I used salmon instead of the white fish called for only because that is what I have in the house.

As usual, this was an easy dish to prepare and as I rushed in the house, later than planned for, I still had plenty of time to get dinner on the table, on time.  I had planned to serve it with a salad but found I had no greens so substituted cucumber slices.

Check with  Gaye, Margaret, Sarah and Kayte 
to see what they have done with this dish.  Kayte will have the recipe on here blog.

Linked to Foodie Friday

Monday, October 14, 2013

German Apple Cake

We adore apples in anything, apple crumble, crisp, pie, pancakes, cakes, muffins, cupcakes, etc.  Apples have a nice sweetness and a crisp crunch.  It is a gift of the Fall.  

When I was choosing recipes, for the SRC, I had come down to two, I wanted to make which I did.  I posted the soup as my choice for the SRC but I also made the German Apple Cake which hubby could not stop raving about.

German Apple Cake adapted from Jenny's Cookbook Makes 16 slices Gluten-free


2 large eggs
½ cup canola oil
½ cup Tofutti sour cream
1 cup brown sugar
1 cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla
2 cups gluten-free flour
1 teaspoon baking soda
4 medium apples, peeled, cored and diced


Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).

Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.

Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.

Fold in apples by hand, then, spread the batter into the prepared pan.

Bake for 45 minutes or until a tester comes out clean. 

Eat and enjoy.

Lentil Soup - SRC

By now you know, I love Secret Recipe Club Reveals, and it is that time again.  I had such fun exploring my assigned blog, Jenny's Cookbook.  She has a plethora of wonderful looking dishes and I ended up selecting two.  It was hard enough to get down to just two and I hope to get back there and make some more.  Thanks Jenny for offering such a great selection.

 I made another lentil soup, a few days ago and both hubby and I loved it so I decided to try another one and we love this one, even more.

Lentil Soup  (adapted from Jenny's Cookbook)


1 onion diced
1 large carrot diced
2 celery stalks diced
1 teaspoon olive oil
1 1/2 cups dry lentils
1 tsp paprika
1/2 tsp cumin
1 tsp dry dill
1 tsp chili powder
salt & pepper to taste
5 cups water
1 19oz can diced canned tomatoes with juice
1 cup chopped fresh parsley


Cook the vegetables in oil until they're tender. Stir in lentils to coat and stir in spices.

Cover with water and simmer until the lentils are tender. If it seems too thick add more water.  (
I did have to add water and added two cups.)

Add the can of tomatoes with their juices and stir. Add parsley and cook for another 5 or 10 minutes.

Serve with a squeeze of lemon.

Eat and enjoy!

Wednesday, October 9, 2013

Lentils, Lemon and Yogurt Soup - Donna Hay

Yeah, I am finally back with my Donna Hay Group, WWDH,  It feels good and the soup we made, this week, was delicious.  I was hesitant with the combo, Lentils, Lemon and Yogurt Soup with Spinach but I jumped right in and was rewarded with a creamy and warming soup.

This was yet another easy soup from Donna and with the addition of the spinach, it went right to the top of the list. Gaye selected this recipe and personally, I think, she has great taste.  Thanks Gaye.

See what my sisters in cooking have done, this week, with their soups. Gaye, Margaret, Sarah and Kayte.  Gaye will have the recipe on here blog.

See Ya in the Gumbo
Real Food Forager
Simply Sugar and Gluten Free
The Gathering Spot
Hearth and Soul
My Sweet and Savory

Tuesday, October 8, 2013

The Wedding

This is the location of my grandson's wedding.  It was held outside high up in the California mountains.  That is just one of the distant views.  It was majestic.

We flew to California, Thursday night, arriving in CA at 4:00 AM, our time, 1:00 AM, in California, to find a line of about 75 people waiting for cars and no cars available.  Yes, we had a reservation and so did everyone else.  The people working there, were rude, and would not give us the number of another car rental.  That was the start of an interesting few days.

We got ourselves to another car rental, got a car and went off to out hotel.  With GPS, this should have been easy but it took us to the wrong place.  When we finally located the right place, we did not see a hotel.  This must be one of the smaller hotels around since it didn't look much different than the stores surrounding it.

We checked in and then had to wait for one of the employees to move another car so we could park.  By now, it is closer to 5 AM than 4.  Tired, no not me...... OK, I lie.  

We planned on being there on the Sabbath when we do not use electric which means no elevators.  We had asked for a room on a low floor and that meant to the person who booked our room, walking up five flights, each time, we wanted to leave the hotel on the Sabbath.  Groan.

On the plus side, we found, we are in decent shape.

On Friday, we walked around exploring and had lots of fun.  It is interesting to see how different states are different, from traffic rules to the brand names.  We picked up some cheese and crackers for our room and except for the Sabbath, we existed on these, while we were there.  We didn't eat much at the wedding because we were having too much fun.

I wish I had a photo for this part of the trip.  Have you ever driven on the thin mountain roads without even protective rails?  That was the route to where the wedding was to take place.  Once, I got up there, I planned on staying forever.  

As each car rolled in the reaction was the same, relief in arriving in one piece and dread of going back down. 

When we arrived at the grounds where the wedding was to be held, it was brutally hot and everyone said, it would cool down.  Yep, it did just that and we were chilled.  Of course, we were enjoying ourselves, so much, it did not matter.

The bride was beautiful and the groom tall and handsome.  They looked so right together.  Their friends had enough enthusiasm for all of us and kept the party a joyous occasion.

Skipping to the end when most of us were moaning and groaning about going down the mountain trail.  Fortunately, we had enough drivers who were brave and protective.  I, for one, closed my eyes and made it down without too much fear.

I am going to0 make the rest of my grandkids put in writing that there will be no marriages on mountain tops.

Linked to Hearth and Soul

Tuesday, October 1, 2013

Skillet Corned Beef and Cabbage

After the holidays, leftovers are the main dishes, for a while.  Last night, I looked and found about one half pound of sliced corned beef, a package of cabbage and a bag of potatoes.  Throw it together and you have a modified corned beef and cabbage.

I have been eating yummy lunches from food that my daughter-in-law brought to us which made it so much easier on me.  Not only did she bring a lot of food, she brought tasty dishes that everyone loved.  Having a few pieces left of these has made three small meals for me.

Skillet Corned Beef and Cabbage

Ingredients :

2 tablespoons olive oil
1 onion, thin sliced
1 bag of shredded cabbage
1 cup water
4 medium potatoes, thin sliced
2 cups sliced corned beef, roughly chopped in 1 inch pieces


In a large skillet over medium heat, saute onions in olive oil.

When translucent,  add cabbage and stir.

Pour water over, cover and simmer gently on medium low for ten minutes.

Add potatoes and mix into cabbage and onions.

Cover and simmer for ten additional minutes.

Add more if necessary.

Sprinkle seasoning over cabbage and potatoes. Allow to simmer covered for an additional 10 minutes until cabbage is soft and potatoes are nearly cooked. 

Mix corned beef in and finish cooking until meat is hot and potatoes are cooked through.