Carrot Cakes
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
2 tablespoons oil
3/4 cup buttermilk
3/4 cup grated carrots
1/4 cup crushed pineapple, well drained
1/4 cup unsweetened shredded coconut
1/3 cup coarsely chopped nuts
1/4 cup currants
Lemon Glaze:
1 cup powdered (confectioner's) sugar
3 tablespoons lemon juicezest from
1 lemon
2 tablespoons chopped toasted walnuts or almond slices, for garnish
Serves 4 Preheat the toaster oven to 325° F.
To make the cake:
Mix the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. In a separate small bowl, whisk together the egg, oil, and buttermilk. Blend the liquid ingredients into the dry and stir just until mixed. Add the carrots, pineapple, coconut, nuts, and currants, and stir just until mixed in. Divide the batter among 4 mini Bundt cake pans (or smaller individual sized pans). Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
To make the lemon glaze:
While the cakes are baking, mix the powdered sugar lemon juice, and lemon zest together in a small bowl. Cover a cake rack with a tea towel or foil. When the cakes have finished baking, remove them from the toaster oven and allow them to cool in their pans. When they have cooled, pop them out of the pans and set them on the prepared rack. Drizzle the glaze evenly over the cakes. Allow the glaze to harden, about 5 minutes, then serve topped with the walnuts.
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Dr Weil's Vegetable Tofu Stir-Fry
Here's a Tofu recipe from Dr. Weil I'm going to try. I thought you'd like to try it too.
Ingredients:
1 pound firm tofu
8 cups sliced vegetables (we suggest yellow onions, carrots, peppers, mushrooms, celery, broccoli, asparagus, mung-bean sprouts, bamboo shoots)
1 tablespoon canola oil 2 cups cooked rice Sauce:
1/4 cup dry sherry
1/4 cup natural soy sauce (low sodium if you prefer)
2 cloves garlic, pressed
2 tablespoons light brown sugar
1 tablespoon finely chopped ginger root
1 teaspoon toasted sesame oil
1 teaspoon corn starch
Instructions:
1. Slice the tofu in 1/2 inch slices. Press between layered paper towels or clean kitchen towels to dry well. Cut slices into 1 inch cubes. Arrange on a plate with prepared vegetables, separated by variety.
2. Combine sauce ingredients except for cornstarch in a small bowl and stir until sugar is dissolved. Mix cornstarch with just enough cold water to dissolve in a custard cup or teacup (you'll use less than 2 tsp water.) Add to sauce, stir well and set aside.
3. Preheat a wok or large skillet. Add the canola oil and vegetables (add the sturdier vegetables first, adding the more tender ones like bean sprouts later) and cook over medium high heat until just crisp tender, stirring constantly.
4. Add the tofu and stir very carefully until the tofu is heated. Stir sauce and pour around edge of wok. Stir vegetables around in sauce as it thickens. Remove from heat as soon as sauce is thickened and serve over rice.
Nutritional Information Per serving:
351 calories 11 g total fat (1 g sat)0 mg cholesterol 49 g carbohydrate15 g protein 6 g fiber750 mg sodium
Save the earth. It's the only planet with chocolate.Labels: Recipes
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Chicken & Eggplant Soup
I've been down sick since Thursday evening so wanted something quick easy and good to eat that wouldn't upset my diet, I'm diabetic, and wouldn't upset my stomach, tired of running to the John barfing.
SO...
I made this the other night and love it. It was an experiment using eggplant in soup. I don't know why I never did it before it's great! Probably because I never had a half of an eggplant and nothing else that looked good, to a sicky, in the fridge. So here's my discovery. Hope you enjoy it as much as I did.
Chicken eggplant soup
Use the wings neck back strap, giblets and thighs from a whole chicken. You could use more but this was what I had left form another meal of chicken I roasted on the rotisserie. These parts were still raw and I wanted to use them before they went bad.
In a soup pot add everything at once.
The chicken pieces can be cut into smaller pieces if you like; I just left them so I'd have some chunks in my bowl besides the eggplant and celery.
About 2-3 quarts water
Chicken pieces
1 small eggplant cut into chunks skin on. (Cut thick slices then cut slices in half and those into large chunks)
4 stocks celery cut into about 2 inch chunks
1 small onion chunked
Add pinch basil, oregano, red chilies and season to taste with salt and fresh ground pepper.
Let simmer until meat falls off the bones.
If you want to mess with picking out the bones and shredding the chicken throughout, it's up to you. I just dished it up and picked the bones that were easy to get out; the rest I left there.
This is another good soup that is good cold too.
Simple, easy and good; that's the order of business right now.
Motivation, like bathing must be applied daily, and right now my motivation is running on autopilot. God I hate being ill.
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Roasted Acorn Squash & Carrot Soup
Serves 6 Preheat the oven to 375°F
2 small butternut squash (3 # seeded and halved)
4 carrots, peeled & cut into ½ “ pieces
1 onion, quartered
1 (T) tablespoon unsalted butter
1 (T) tablespoon light brown sugar
4 (C) cups chicken broth, preferably homemade
Kosher salt, freshly ground black pepper
1 (C) cup water
1/2 (t) teaspoon ground ginger
Pinch of: cayenne pepper & hot paprika
2 (T) tablespoons fresh chives, for garnish
Put squash halves; cut side up in a large roasting pan and distribute the carrots and onions around them. Dot with butter and sprinkle with brown sugar.
Pour 1 ( C ) broth over the vegetables. Salt & pepper to taste. Cover with foil and bake till squash is tender. Let cool in the pan until cool enough to handle.
Scoop squash flesh from the skins and transfer to a large soup pot. Discard skins.
Add carrots, onions, and any pan juices, water and the remaining 3 (C) broth into the soup pot. Bring to a boil over high heat, then reduce to medium stir in ginger and simmer uncovered about 15 minutes. Transfer soup to a blender or food processor; purée until smooth then return to the soup pot.
Processing in batches will make it easier to handle. You may want to reserve some pieces to chop and add to the creamed soup for eye appeal and something to chew.
At this stage the soup can be served or covered and refrigerated for up to a month. When ready to serve: bring soup to a gentle boil over medium-high heat stirring well. You may like to add some fresh cooked carrot and butternut squash pieces if you have puréed all the soup pot contents. Add seasonings to taste: salt, pepper, cayenne pepper, paprika, and garnish with chives and a pat of butter.
This is an excellent soup for any meal. I haven’t tried it cold yet, but it’s nummy warm with open-faced eggplant sandwiches.
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Cuervo Cookies
1 cup of water 1 tsp baking soda 1 cup of sugar
1 tsp salt 1 cup of brown sugar Lemon juice
4 large eggs 1 cup nuts 2 cups of dried fruit
1 bottle Jose Cuervo Tequila Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point it'sbest to make sure the Cuervo is still OK, try another cup just in case. Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuckin the cup of dried fruit, Pick the frigging fruit off floor. Mix on the turner.
If the fried druit gets stuck in the beaterers just! pry it loose with a drewscriver. Sample the Cuervo to check for
tonsisticity. Next, sift two cups of salt, or something. Check the Jose Cuervo. Now shift the lemon juice and strain
your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the
cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the
window, finish the Cose Juervo and make sure to put the stove in the dishwasher.Labels: Recipes
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