I named the cake "happy" due to the wholesome ingredients-hemp seed, fresh picked apples and almond butter that went into it. As usual, I adjust the ingredients so that each serving has 2 teaspoons or less of added sugar and 1 or 2 servings of healthy fats. Half the flour is whole grain. Here is my creation:
Apple Almond Butter Cake
(Serves 10)
Cake
In mixing bowl, beat eggs and sugar.
2 eggs
1/4 cup sugar
In a separate bowl, mix hemp meal, flours, baking powder, baking soda and spices.
1/4 cup hemp seed meal
3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamon
1/4 teaspoon baking soda
Blend olive oil, zest, molasses and applesauce in a measuring cup.
2 teaspoon lemon zest
2 tablespoon olive oil
1 tablespoon molasses
1/3 cup unsweetened applesauce
Alternately add dry, then liquid ingredients to the egg-sugar mix. Stir only until blended.
Pour batter into an 8-inch springform pan greased with a vegetable oil spray.
Top with sauteed apple-almond mix. (See below)
Topping
In a saucepan, melt buttery spread. Stir in sugar. Add apples and almond butter. Stir well. Saute for 10 minutes. Stir in vanilla.
2 tablespoon Earth Balance Buttery Spread
2 tablespoon brown sugar
1/4 cup almond butter (all almonds, with no added salt or sugar)
4 apples, peeled and diced (3 cups total cut fruit)
1 teaspoon pure vanilla
Evenly pour over batter.
Bake at 325 F. for 45 minutes.
Cool in pan 20 minutes.
Cut in 10 servings when ready to serve.
Did you know West Virginia is the 9th largest apple producing state?
Find the fresh picked apples now at your local farms and markets. These
are only .75/pound at WVU Farms. . . crispy, delicious and without a
blemish!
My chili con carne with spaghetti squash features local beef and squash. The recipe appears in this month's Food Network magazine.
Chili with Spaghetti Squash
(Chili Serves 4)
Place squash sections face down in a large bowl of water. Microwave for 10 minutes. Carefully remove from water. Remove pulp strands with fork.
1 medium spaghetti squash, seeded and cut in 4-6 inch sections (mine was enough for 6 servings)
Saute shallots and garlic in a non-stick saucepan. Add ground beef. Crumble and brown. Stir in tomato paste and spices.
2 tablespoon shallots, diced
1 garlic clove, crushed
6 ounce ground beef
1 tablespoon tomato paste
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teachoon oregano
Add tomatoes, water and black eyed peas (or beans) to meat mixture. Bring to a boil. Cover and simmer for 15 minutes.
1 15 ounce can diced tomatoes, without salt
1 cup black eyed peas, frozen, without salt
3/4 cup water
Place chili in serving bowls. Garnish with spaghetti squash pulp and shredded cheese.
1 reduced fat cheddar cheese stick, shredded (for 2 servings)
The squash was grown and purchased at Klotz farm store. The meat was purchased and beef raised by Working H Farm. Both stores are located on Friendsville (Md) Road, just off Rt. 68 near Deep Creek.
A fruit and grain porridge on this cool and dark morning was a comforting meal to start a beautiful fall day. I buy amaranth, a whole grain, at the local co-op. Adding a local pear and fresh cranberries provided that fall flair.
Amaranth Porridge
(1 serving)
On stove top, combine amaranth, milk, spice, pear and dates in a non-stick pan.
1/4 cup amaranth
3/4 cup skim milk
1/8 teaspoon five spice powder
1 Asian pear, diced
2 dates, chopped fine
Bring to a simmer. Cook 20 minutes, stirring frequently, until thick.
In a separate pan, simmer cranberries, water and sugar for 15 minutes. (I buy extra packs of fresh cranberries during the winter and freeze to have on hand when they are not available in the stores).
2 tablespoon fresh cranberries
1/4 cup water
1 teaspoon sugar
Pour porridge in a bowl. Top with cranberries, pecans and a little milk.
2 tablespoon toasted pecans
1/4 cup skim milk
This meal provided high quality protein, fiber, calcium, vitamins and good fats. This will get me through my late morning water aerobics class!
The preparation for this Multigrain Chicken Picnic was minimal. Last night, tired from a 90th birthday celebration for my Mom, I baked a chicken breast and prepared one packet of a Minute Maid Multigrain Medley to cool overnight in the refrigerator. This morning, I sliced the chicken breast thinly with an electric knife, microwaved an ear of corn and put together this salad platter.
Multigrain Chicken Platter
(Grain medley serves 4; Chicken Breast serves 2)
Sprinkle chicken breast with Mrs. Dash. Bake at 325 F. for 20-30 minutes, until internal temperature reaches 165 F.
Cool overnight in the refrigerator.
Slice thinly with an electric knife.
1-6 ounce chicken breast, boneless, skinless
Mrs. Dash
Prepare according to package directions.
1 pack Minute Maid Multigrain Medley
Add parsley, basil oil, vinegar, zucchini and corn to grain medley. Stir.
1/3 cup parsley, chopped
1 tablespoon basil
1 tablespoon walnut oil
1 tablespoon apple cider vinegar
1-4 inch piece zucchini, quartered and sliced thinly
1 ear of corn, cooked and cut off the cob
Mix lime juice and honey. Pour some over chicken breast slices and remaining over grain medley.
Juice of 1 lime
1 teaspoon of honey
Prior to eating, arrange spinach, chicken and grain medley on plates. Garnish with tomatoes, pepper and lime wedges.
1/2 lime, wedged
1/3 cup grape tomatoes, quartered
1 cup spinach leaves
1 mini red pepper, seeded and cut in rings
1/4 cup Parmesan cheese, sliced
I did not realize we were expecting cool fall temperatures today, thus I did not have a soup planned. So I heated my homemade applesauce, stored in in the thermos so we could enjoy on our picnic.
Today's' picnic was at Prickett's Fort in nearby Fairmont, WV. It turned into a very pretty day.
The fort has an heirloom garden.
We spotted 3 herons at one time on the creek.
Have a great week!
The celebration was for Mom's 90th birthday. The buffet and dessert tables had good food for young and old. The daughters all brought food. Here are recipes for my contributions:
Warm Sun-Dried Tomato & Feta Dip
(2 cups)
1 cup garbanzo beans, cooked without salt
1 cup chopped fresh basil
1/2 cup sun dried tomatoes (not packed in oil)
1/2 cup feta
3/4 cup mozzarella cheese
2 cups tomato sauce, no added salt
1 3/4 teaspoon Italian seasoning
In a food processor, puree tomato sauce, Italian seasoning and garbanzo beans until smooth. Add basil and sun dried tomato and pulse until broken but still visible. Add 1/3 cup of feta and 1/2 cup of mozzarella (reserving the remaining cheese for later). Pulse once more to combine. Transfer mixture to oven proof baking dishes. (I brought my crock-pot to the party). Top with remaining cheese. Bake until hot and bubbly. Recipe inspired by Vegetables Accidentally.
Pesto Pasta Salad
(8 servings)
Combine all of the pesto ingredients in a food processor and puree until smooth.
Pesto
2 cups spinach
1 cup basil
1/4 cup walnut oil
1/2 cup toasted almonds
2 garlic cloves, chopped
1/4 cup reserved pasta water
Cook pasta as per package directions.
1 pound whole wheat penne pasta
Drain pasta and add pesto. Mix thoroughly.
Mix in vegetables.
1 medium zucchini, quartered and sliced thinly
1 medium yellow squash, quartered and sliced thinly
8 mini colorful sweet peppers, seeded and sliced in rings
1 pint cherry tomatoes, halved
We had cake and coffee, but most importantly-great people to share and celebrate a good life.
The North African paste baked on and served with the wild cod gave our Friday seafood a unique flair. The Chermoula has cilantro, garlic, honey, olive oil, all spice, tomato paste and vinegar. It was good hot and cold. The recipe was inspired by Bon Appetit.
Chermoula Cod
(Serves 2)
Mix finely chopped cilantro, pepper and garlic with spices.
1/3 cup cilantro leaves, chopped
1 banana pepper, diced (from my container garden)
2 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon olive oil
1 teaspoon paprika
1/2 teaspoon honey
1/4 teaspoon allspice
1 tablespoon wine vinegar
2-4 ounce cod loins pieces
Press 3/4 of the cilantro mix (the Chermoula) on top of the fish.
Scoop tomatoes on and around fish.
1 cup grape tomatoes (1/2 cup halved, 1/2 cup whole)
Bake at 300 F. for 20 minutes.
Happy Friday!
Asian Pears, grown at WVU Farms, spices and walnuts gave a wakening flavor and texture to my breakfast. The recipe was inspired by Cooking Light.
Chai & Pear Oatmeal
(Serves 1)
Bring milk to a boil on stove top. Add oatmeal. Simmer for 5 minutes.
1/2 cup oatmeal
3/4 cup skim milk
In another saucepan, greased slightly with an olive oil spray, saute pears for 3 minutes. Stir in honey.
1 pear, cored and sliced
1 teaspoon honey
Stir spices into cooked oatmeal.
1/8 teaspoon cardamom
1/8 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon ginger
Pour oatmeal into a bowl. Top with pears and toasted walnuts.
1 tablespoon toasted walnuts
I ate mine with a side dish of Greek (nonfat) yogurt to increase the high quality protein.
