Tag: egg

Honey Orange Walnut Cake- Great for Rosh Hashanah

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

1 ¼ cup white whole-wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

¾ cup raw sugar
1/3 cup extra light olive oil
1 egg
¾ cup 1% milk
1 teaspoon vanilla extract
1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

1 cup honey
¼ cup water
¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Herbed Ricotta and Potato Gnocchi

1 one pound russet potato
½ cup whole milk ricotta cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon fresh ground nutmeg
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh chives
1 egg, beaten
½ cup freshly ground Pecorino Romano
1 cup plus more flour

Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.

Marinara Sauce

1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
Salt
Pepper

Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.

Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese

Gluten Free Pasta Bake

I wanted to experiment with gluten free pasta. I actually went shopping for lasagna noodles but couldn’t find the gluten free variety. The store had run out of them, due to their popularity. I instead bought some penne and planned on layering my dish like a lasagna using penne instead lasagna noodles. It turned out delicious!!

½ pound gluten free penne (lasagna sheets will be great as well)

Cook 2 minutes short of package instructions. Drain and keep aside making sure
pasta doesn’t stick together.

2 tablespoons extra virgin olive oil
1 small medium yellow onion, chopped
3 garlic cloves, chopped
1 yellow squash, chopped
2 small zucchini, chopped
1 yellow pepper, chopped
2 cups tomato sauce
Salt

Heat a wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the squash, zucchini and pepper. Saute on medium heat until the vegetables are golden brown (careful not to overcook them). Add the tomato sauce and salt. Bring to a boil and simmer for 3 to 4 minutes. Check for seasonings and keep aside.

Ricotta Filling

1 cup low fat ricotta cheese
2 garlic cloves
1 cup basil
½ cup parsley
1 teaspoon salt
1 egg, beaten
½ cup shredded cheese

Preheat oven to 350 F degrees.

Place the garlic, basil and parsley in a food processor and process till chopped well. Place the ricotta in a medium bowl. Transfer the chopped herbs, salt and egg to the ricotta cheese. Mix well.

Layer like a lasagna starting with the vegetable mixture (divide into 3 parts). Top with half the pasta. Place half of the ricotta filling. Repeat the layering. Top with cheese and bake for 30 minutes.

Shrimp Cake Sandwich with Chili Lime Sauce

Great recipe for the warm days coming our way…

12 medium shrimp, deveined and cleaned with tails off
2 green onions, chopped
½ yellow pepper, chopped
2 tablespoons chives, chopped
Juice of one lime
1 egg, beaten
1½ cups panko breadcrumbs
Salt
2 tablespoons olive oil
2 tablespoons butter

Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.

Chili Lime Sauce

¼ cup mayonnaise
2 tablespoons yogurt
1 teaspoon chipotle powder
1 teaspoon salt
Juice of one lime

Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.

Chinese Style Chicken and Broccoli

Much better than take out…

1 pound chicken breast, cut into 1 inch pieces

Marinade

One egg white, beaten
2 teaspoons corn starch
1 teaspoon rice vinegar
1 teaspoon dark soy sauce
3 garlic cloves, grated
1 inch ginger, grated

Add the egg white to a small bowl. Beat well and add the cornstarch. Continue beating until incorporated. Add the vinegar, soy sauce, garlic and ginger. Mix well and transfer to a medium bowl with the chicken. Mix well and marinate for an hour in the fridge.

Sauce

½ cup orange juice
2 tablespoons black bean sauce

Mix the two ingredients together and keep aside.

4 tablespoons extra light olive oil
1 bunch broccoli, cut into florets, about 3 cups
1 medium yellow onion, sliced

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 minutes. Add the broccoli florets and sauté for another minute. Cover with lid and lower heat to medium and cook for 2 to 3 minutes. Take out of pan and add the remaining 2 tablespoons oil and reheat pan. Add the marinated chicken and sauté on high heat for a minute. Add the orange sauce and bring to a boil. Add the broccoli and onion and mix well. Cook with lid on for another 2 to 4 minutes or till the chicken is cooked through. Check for seasonings and serve with brown rice.

Paneer Cheese Burgers with Cilantro Mayo

Everyone loves burgers- it is one of my family’s favorite things to eat… especially if they are homemade- your guests and you won’t miss meat at all!! These burgers are made with paneer (Indian cheese) and are packed with protein and flavor…

1 pound paneer, grated
2 eggs, beaten
½ cup cilantro, chopped
¼ cup dill, chopped
¼ cup mint, chopped
3 green onions, chopped
3 garlic cloves,
1 cup grilled or regular frozen corn, chopped
1 to 2 teaspoons salt
1 teaspoon garam masala

Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.

1 tablespoon butter
2 tablespoons olive oil
6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato, arugula and cilantro mayo.

Cilantro Mayonnaise

¼ cup mayonnaise
¼ cup plain yogurt
Juice of half a lime
1 teaspoon salt
1 teaspoon garam masala
¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

Cherry Almond Duffins

Dessert number 3! Use fresh or frozen cherries for this one… yummy!

¾ cup raw sugar
1 large egg
1½ cups white whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup extra light olive oil
1 cup 1% milk
2 teaspoons almond extract
1 cup pitted fresh or frozen cherries, chopped

Topping

1 tablespoon butter, melted
½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.

In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.

Divide batter evenly into the muffin cups, filling about ½ full.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.

Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

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