I have been making this cake for a few years now. I like it because it is quite easy to make and a little different- the berries are cooked into a thick sauce by adding cornstarch and then poured over the cake batter. I love how the berries sink into the cake and spread through out, resulting in a very appealing looking dessert. The initial recipe called for blueberries, which are delicious in the cake. I used raspberries this time, I love the tang and the color they impart. I also switched the regular flour with white whole wheat flour and regular sugar with evaporated cane sugar. It makes me feel good to be able to use healthier ingredients and still make a delicious dessert!
I made this dessert for a barbecue this past weekend. It worked really well- we sat outside and enjoyed the food and drinks. I didn’t think the kids would want the cake, but they all enjoyed it with their vanilla ice cream.
Speaking of ice cream- I was planning to buy some creme fraiche or whipping cream to serve with the cake- but then I saw a television show about fromage blanc. It’s a french style cheese made out of non-fat milk. It is usually mixed with honey since it has an edge to it- like goat cheese. It is then served with fresh fruit. Until recently it was hard to find fromage blanc around here, but now it is available at some stores- I found it at Whole Foods. I bought a small tub and added a bit of honey and lemon zest. The honey gave it a subtle sweetness and the lemon zest off set the tanginess of the cheese really well.
I loved the idea of serving the non-fat cheese with the raspberry cake. The flavors went really well. Although the cake is healthy, it does have a stick of butter- so, I felt a lot better serving fromage blanc- it has the creaminess of whipping cream without the calories but most importantly it has a different flavor- which I love- it’s nice to experiment a little and surprise your guests.
A Southwestern Side Dish Recipe & Tips for a Stress Free Party: Roasted Poblano Pepper and Corn Salad
This is a very simple side dish to serve at summer barbecues. I made it with the chorizo burgers and chose the poblano peppers for their smoky flavor. The peppers are not very spicy, and once they are roasted and peeled- they are delicious!
I used fresh corn but frozen can be used as well- although in the summer, I would recommend fresh corn! The sour cream adds a nice creaminess to the salad without overpowering it- the subtle sourness goes very well with the sweet corn and the smoky pepper. The salad is extremely healthy- a bit of olive oil and low fat sour cream. I made a lot of it so I could have a little bit of the burger and the oven fries and fill up on the salad.
I like making simple and fast sides that can be done ahead of time. This one can be served room temperature- so it’s perfect. I made it in the afternoon for an evening barbecue. The key to having a successful barbecue or any other get together is getting everything done in advance. In this case I had the burgers ready in the fridge. All the sides were done and placed in a serving platter. I had all the plates, cups, napkins set outside in the afternoon- so I didn’t have to worry about anything once the guests arrived. The dessert was in the fridge and the plate of tortilla chips and guacamole was out. Another important thing to have out is a garbage can on the deck so people don’t have to go inside if they don’t want to. The one thing I do before my guests come- is- make sure my dishwasher is completely empty. It makes a big difference- I don’t have to do any extra hand washing and have plenty of space in the dishwasher. I am a lot more relaxed when my guests come and clean up is a cinch. The last and most important thing- have a few sips of wine before everyone comes- you relax and start having fun before they arrive!
This recipe is a keeper. The burger is extremely flavorful- I mixed some fresh chorizo to it. Chorizo is one of my all time favorite ingredients to use- it is pork sausage mixed with garlic, paprika and lots of other yummy things- depending on where you buy it. Adding chorizo is a great way to make a ordinary burger extremely special- you don’t have to do anything else except shape them up and throw them on the grill. My husband loves southwestern flavors- we had people coming over for a barbeque and he requested the meal to echo those flavors.. I immediately thought of guacamole and monterey jack cheese. I thought both things will be great as toppings for the burgers. I bought pepper jack cheese for the adults and the regular one for the kids. My daughter, of course, being the odd one out- doesn’t eat sandwiches- so she ate the burger on it’s own. I cooked corn on the cob for the kids since the corn salad had a bite to it. I had to make my favorite and staple, oven fries- they are always a hit. I love potatoes and love to cook them in a healthy way so I can eat lots of them! All the kids loved them- guess who doesn’t eat potatoes- yup, you guessed it- Sia!
I think this would be a great menu for fathers day. I will be posting a corn salad recipe tomorrow to round off the menu. I served a trifle for dessert and my husband made a sangria to go with the food. My husband loved it and I am thinking of making the meal again for him this coming Sunday- although knowing myself, I will tweak the recipes somehow so I can blog about them in the future. You can’t give a loved one a better gift than cooking them a delicious meal- I don’t like going out for such occasions- the restaurants are a zoo and serve subpar food. So, stay home, save money and cook a fabulous meal for your loved one.
My daughter loves dumplings! She really didn’t start eating them until I practically forced her to try them at several different occasions. Now, she wants to go eat dim sum every weekend. We go to a local Chinese restaurant to have the delicious dumplings. We sit down and the dumplings start coming our way immediately- we are literally done in 15 minutes- no joke! Sia covets everything stuffed with shrimp. My favorite is a chive dumpling- it is absolutely delicious. It is shaped like a fat disk and I can’t get enough of them.
Packing lunch for Sia has always been a challenge. She does not like/eat sandwiches. She likes proper food- that’s what I get for not giving her a sandwich when she was really young. Anyway, I am always struggling to come up with different ideas. Once she started eating dumplings- I began buying them from Trader Joes and Whole Foods. They come in all different varieties- some that include veggies in them as well. I cook a few for her and put them in her thermos- she loves it!
Sia has been asking me how they make the dumplings at the restaurant. I usually explain the procedure to her, but, I am not sure if it actually registers- the glazed look on her face is usually not a good sign. She kept wondering why we haven’t made them at home yet- I really didn’t have an answer for her- there really was no reason we couldn’t. Especially since I have watched many people use them to make dumplings on television as well as fresh raviolis! So, when I saw the wonton skins at the store the other day, I grabbed them. I decided to use all the leftover proteins I had in the fridge and make a wonton soup- which she loves; as well as the classic sauteed dumplings. Well, she was thrilled to be able to watch me put the dumplings together and most importantly, she loved the way they tasted-mission accomplished. I can’t wait to make my own raviolis now!
Once again, I got my inspiration from my favorite good looking chef, Jamie Oliver. I was watching his show about salads and he made a fabulous caesar salad with homemade roasted chicken and croutons. The chicken legs attached to thighs were roasted with rosemary, olive oil, salt and pepper. He tore a baguette into pieces and added them with the chicken and roasted the whole thing. His idea was to flavor the bread pieces with the chicken juices and use them as croutons in the salad- how brilliant it that? I decided to make a similar dish but used a ciabatta bread- sliced it and placed it at the bottom of the roast pan. I then placed the chicken pieces and rubbed a mixture of rosemary, salt, olive oil and pepper. I wanted to serve the chicken and bread as the main dish. I loved the idea of using full chicken legs- they are so much more flavorful than chicken breast; they are more forgiving in terms of cooking time; and most of all, they are a lot more reasonable than chicken breast. I am a big fan of dark meat chicken- my husband on the other hand, is a big skeptic. He enjoyed this dish but I could tell, he would have preferred white meat chicken. If you feel the same, go ahead and switch it for the breast pieces- I would get the bone-in pieces and would keep a good eye on the oven careful not to over cook. The roasted chicken pieces were juicy, flavorful and tender. The bread was amazingly delicious. We spread the sweet, soft, gooey roasted garlic cloves on top of the bread slices- it was out of this world. It had absorbed all the chicken goodness. We ate it with a warm chickpea salad and yes- my favorite- Malbec Rose.
I was itching to use anchovies in something. My husband thinks he doesn’t like them, but like a lot of people, he doesn’t realize that anchovies take on a very nutty and salty flavor when used in either a salad or a sauce. It adds an underlying flavor to the dish that is quite complex and hard to decipher. I decided to make a chickpea salad. I had a bag of baby spinach sitting in my fridge screaming to be used, so I paired it with the chickpeas. I sliced some shallots and melted 2 anchovy fillets with olive oil. I then added the canned chickpeas and baby spinach. Somehow using raw cumin didn’t seem right- I used roasted cumin instead. I always have it in my spice cabinet. It’s as simple as roasting nuts- either in a heavy frying pan or in the oven, till it is aromatic and dark brown. The roasted cumin has a very aromatic flavor- milder than raw cumin- almost more sophisticated. Well, all the flavors went really well together- it was a successful try and I will definitely make it again!
I had to cook for another one of our kid-adult play/dinner dates. It had to be something we would all enjoy and of course it had to healthy. I had just finished watching something on television about Spain- and what is the first thing that comes to mind- well, okay, two things- sangrias and paellas, right?? Well, it does for me…
I thought I could make a kid friendly paella with chicken, mild sausages and shrimp. I really wanted to add chorizo instead of a mild sausage, but I wasn’t sure how the kids would react to it- Sia can handle it but I wasn’t sure of the others. I LOVE chorizo, in case you don’t know what it is- it’s either fresh or cured sausage, made out of pork and various spices. Either way it is full of flavor and delicious. I can make a meal out of lots of chorizo, some Manchego cheese and red wine- oh, and maybe some delicious olives- you don’t need another thing! Chorizo and paella remind me of our trip to Barcelona. We ate a great meal, 3 times a day for our entire trip. The wine, tapas, paellas, sangrias and most of all the flan. I had to have a flan everyday and it was good every time! That reminds me to post a flan recipe soon! Anyway, the paellas were delicious with all sorts of seafood, and meats added to them.
I of course needed to make it quite simple and straight forward- so I didn’t add any spice- just lots of flavor. Who doesn’t like chicken, sausage, shrimp and rice?? I added some frozen green peas to fulfill the vegetable quota and some red peppers to give it color. The arborio rice made the dish really creamy and the chicken broth and saffron added great flavor. Adding the shrimp at the last minute ensured perfectly cooked crustaceans. I was extremely happy with the way the dish turned out.
The kids ate the dish but a bit reluctantly- Sia wanted only the shrimp and sausage and the other kids were not too keen on the shrimp. Once they were told about the no dessert till the dinner was done policy- everyone ate their share. The adults enjoyed it with a Malbec Rose- my favorite wine for the summer!
A Simple Indian Vegetarian Recipe: Pink Lentils with Broccoli Rabe served with Basmati Rice and Mustard Seeds (Dal Chawal)
Sometimes you need to make the very simple foods to satisfy your nostalgic self. I was in the mood for ‘dal chawal’- which means lentils and rice. Growing up, ‘dal chawal’ meant that it was going to be a laid back meal that doesn’t take very long to cook. Depending on what lentils are used, they can be cooked in no time. The pink lentils fall under that category- you can cook these up in about 20 minutes. Now although it is a simple meal- it can be dressed up in many ways. The lentils can be cooked in different ways and can be topped with various concoctions (called the tempering). In this case, I kept it really simple- didn’t add any tempering and cooked everything in the lentils including garlic and chopped broccoli rabe. Yes, you read it correctly- I used broccoli rabe! Talk about fusion cuisine! I like to add vegetables to my lentil dishes to make them healthier- normally I add baby spinach. I was at the Indian grocery store and saw broccoli rabe there- most Indians cook broccoli rabe (because of it’s bitter and earthy flavor) with mustard greens and make a dish called ‘sarson ka saag’- sarson is mustard greens and saag is when any greens like spinach or mustard greens are blended to a smooth cream spinach like consistency. Sarson ka saag is eaten with roti made out of corn meal – it’s delicious! It’s mainly eaten in North India, in Punjab- that is where my parents come from and so my Mom makes the tastiest version of this dish- hands down! I digress- I decided to use broccoli rabe in my lentils instead of spinach since broccoli rabe is one of my favorite greens. Well, the dal (lentils) was delicious- my daughter ate it up not even realizing what was in it.
Another way to dress up ‘dal and chawal’ is by making the rice in different ways. I remember eating dal (lentils) with plain white rice- it does taste really good with just plain rice- but of course I had to do something different! I decided to cook the rice with mustard seeds and curry leaves- two of my favorite spices used in South Indian cooking.
Yogurt is usually served with all Indian meals- and this one was no different. Again, the yogurt can be dressed up in a variety of ways. I decided to chop some cucumbers and tomatoes and add it to the yogurt with some salt, cumin powder and dried mint. It makes a delicious raita.
Overall, the meal took me back years when I was a little girl and would eat ‘dal chawal’- but would not really enjoy it too much- thinking to myself- this is all I got?? Now, I crave it! It’s funny how things change as you get older and old flavors and memories hold a very special place in your heart. My daughter liked my dressed up ‘dal chawal’! My husband ate it like he hadn’t eaten the dish in years!