Vegetarian Pho

 

INGREDIENTS

Soup

Two 3-inch cinnamon sticks

3 Frontier whole cloves

2 star anise

1 large white onion*, peeled and quartered

4-inch piece of fresh ginger*, peeled and halved lengthwise

4 cups (32 ounces) vegetable stock or broth

4 cups water usually it uses 8 cups stock/broth... since combining with water make sure to use salt!

2 tablespoons reduced-sodium tamari or soy sauce

6 ounces (one large handful) rice noodles

1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice

5 ounces thinly sliced shiitake mushrooms

Salt

Garnishes

Mung bean sprouts

Sprigs of fresh basil (use Thai basil if you can find it) or cilantro

Sprigs of fresh mint

Thinly sliced green onions (mostly green parts)

Very thinly sliced fresh jalapeño (omit if sensitive to spice)

Small wedges of lime

INSTRUCTIONS

• Pot 1 "30 MINUTES" Warm a medium soup pot or Dutch oven over medium heat. 
• Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. 
• Add the onion, ginger, vegetable stock, water and tamari. 
• Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. 
• Simmer for 30 minutes to give the flavors time to meld.
• Pot 2 In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
• Pot 3 To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.  Or maybe I can use Pot 2 for this part once the noodles have been strained and set aside.
• Back to Pot 1 Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
• Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.

NOTES 

*FOR EVEN MORE FLAVOR: Char your onions and ginger before adding them to the pot. If you go this route, just slice the onion in half (instead of quarters), and don’t peel the ginger. You have a few options on how to char them—you can supposedly char them with metal tongs over a gas flame (I don’t have gas, so I couldn’t try this), or broil them, cut sides down, on a baking sheet, or—the most reliable method—roast them, cut sides down, on a baking sheet, on the upper rack in a 500 degree Fahrenheit oven for 15 to 20 minutes.

**Receipt from Cookie + Kate

Vitamix Wild Rice Soup

INGREDIENTS
2 tbsp butter
1 cup sliced mushrooms
1/4 cup chopped onions
2 tbsp flour
1/2 tsp salt
1/8 tsp black pepper
1 cup cooked wild rice, divided use
1/4 sliced almonds, divided use
1 cup chicken broth
1 cup half and half
1/3 cup fresh parsley
6 ounces cooked chicken, diced
1-2 tbsp dry sherry

DIRECTIONS
1. In a small skillet, melt butter.  Saute mushrooms and onions (5-6 minutes).
2. Add flour, salt, and pepper. Continue cooking, stirring, to create roux (1 minute).
3. Add onion mixture, half of rice, half of almonds, chicken broth, and half and half to the Vitamix and secure lid.
4. Select Hot Soup program.  Start machine and allow to complete cycle.
5. Select Variable 2. Start machine and remove lid plug. Drop in remaining rice, almonds, parsley, chicken and sherry.  Blend 5 more seconds.  Serve immediately.

Makes 4 cups.

COMMENTS
A little too blended, thick and creamy for my liking. Also even though it's a quick soup to make, it requires a lot of clean up because of the prep for the mushrooms, onions, rice and chicken.

Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4

Ready in 30 minutes

Recipe from Paint + Tofu

INGREDIENTS:
1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

Sauce:
5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger
.

INSTRUCTIONS:

1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

Grandma's 5-Minute Passover Chocolate Cake

Combine all ingredients and refrigerate until ready to serve:

1 Cup Red Wine

1 Cup Sugar

4 Tablespoons Cocoa

1 Cup Butter

2 Egg Yellows

Splash of Cognac

Roasted Sweet Potato and Farro Salad

• Prep Time20 minutes
• Total Time1 hour
• Serves4

Ingredients

• • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup semi-pearled farro (about 7 ounces)
  • Grated zest and juice of 1 lemon
  • 1/2 cup lightly packed fresh dill, chopped
  • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish

Directions

1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Note

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.

From Martha Stewart's December 2013 Magazine.

Recipe is a little dry. Maybe need to add butter or olive oil to lemon garlic sauce. 

Ingredients
1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean (such as edamame)
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels (raw, from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

Directions
1.  In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

2.  In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.


MAKE AHEAD The salad can be refrigerated for up to 8 hours and eaten over the course of a week! 

Beet & Citrus Salad

Yield: 8 to 10 servings * Hands-on: 30 minutes * Total: 2.5 hrs

Ingredients:
3 medium-size fresh beets
3 Ruby Red grapefruit
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups loosely packed arugula
1/4 cup coarsely chopped pistachios

Preparation:
1. Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.

4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.

From Southern Living December 2013 Magazine.

Rosemary Chicken with Corn Quinoa

Ready in 40 minutes. Serves 4 or 5.

Chicken Ingredients:
4 skinned and boned chicken breasts (2 lb.)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil

Preparation:
Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.

Fresh Corn Quinoa Ingredients:
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
4 shallots or 2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded greens (such as chard)
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

Preparation:
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add corn kernels and shredded greens; cook 2 minutes or just until wilted. Add quinoa, basil, mint, and fresh lemon juice.

Recipe from Southern Living's September 2013 issue. See it here.

Pasta, Pancetta and Kidney Bean Soup (Pasta e Fagioli)

YIELD: Makes 2 quarts, serving 5  ACTIVE TIME: 25 minutes  TOTAL TIME: 35 minutes


IINGREDIENTS:
1 (28-ounce) can whole tomatoes packed in juice
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon butter
3 ounces pancetta or bacon, finely chopped (optional)
1 medium onion, finely diced (about 1 cup)
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1 quart low-sodium chicken broth
2 (15 ounce) cans dark red kidney beans
2 bay leaves
1 cup small pasta such as shells, ditali, or elbows
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
Pour the tomatoes into a medium bowl and using hands, squeeze each tomato through your fingers to break it up into small pieces (be careful, they can squirt). Set aside.

Heat olive oil and butter in a large saucepan over medium-high heat until butter is melted. If using pancetta, add to pan and cook, stirring constantly until fragrant, about 2 minutes. Reduce heat to medium and add onion, garlic, oregano, and red pepper flakes. Cook, stirring constantly until fragrant and softened but not browned, about 3 minutes. Add tomatoes and their juice, chicken broth, kidney beans, and bay leaves. Bring to a boil over high heat then reduce to a bare simmer. Cook for 20 minutes, adding pasta to soup for the last 5 to 10 minutes (depending on the package directions). Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table.

Original recipe from Serious Eats

Waffle Iron Hash Browns

Ingredients
5 medium to small potatoes, yields two full waffles.
Butter

Directions
Peel, shred, and squeeze out all liquid. Spread melted butter on waffle iron. Put shredded potatoes on waffle iron for about 20 minutes.

Spiced Beef Stew with Sweet Potatoes

Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme

Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.

Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?

Fried Rice with Shallots

I N G RE D I E N T S
3 tablespoons peanut oil, plus more for frying I used sesame oil as a substitute
3 shallots, thinly sliced (3/4 cup)
1/4 teaspoon ground turmeric
4 1/2 cups cold cooked jasmine rice (see Note)
Salt
1 cup frozen petite peas, thawed
Lime wedges, for serving

D I R E C T I O N S
In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
In a wok or large skillet, heat the 3 tablespoons of oil until shimmering. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and season with salt. Transfer the rice to a bowl and serve with lime wedges.

N O T E S
Published in Food & Wine's October 2012 issue.
Total time: 25 minutes; Serves 4

Sweet Potato Cauliflower Soup

Ingredients
1 large head cauliflower (the one I used was at least 7″ in diameter
olive oil for drizzling
Few dashes garam masala (optional)
3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
1 sweet onion, diced
2 cloves garlic
7 cups filtered water

Directions
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower on un-greased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring peeled & cut sweet potatoes, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Recipe from Manifest Vegan
Cook/Bake Time: 30, Prep Time 10, Ready in: 40

Stuffed Peppers, Southwest Style

Prep Time: 20, Cook Time: 30-40, Ready-in: 60 minutes

Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1 cup frozen corn
1/2 cup black beans, optional
1 4.5 ounce can chopped green chilies 
1/4 cup canned diced tomatoes or salsa  (optional to omit green chilies and double the quantity of salsa)
1 tsp cumin  
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed

Directions 
Preheat oven to 350 degrees. 
Prepare the rice according to the package. 

Meanwhile, in a large skillet over medium-high, heat the olive oil. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese. Add the green onion whites, cumin, paprika, and cayenne red pepper.

Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.  

Garnish with green onions and drizzle with salsa (if desired), and serve. 

Comments:
Adapted from Sunny Side Up.
Peppers were still fresh after 50 minutes in 350. Next time try 400 degrees. 
Definitely think a meat version would be better, but this was still very good. 

Roasted Broccoli, Asparagus and Grape Quinoa Salad

Makes 3 to 4 servings * Ready in 30 minutes

Original recipe posted on Dish Up Delights. Modified version below.

INGREDIENTS

• 2lb broccoli, (1lb cut) washed, dried and cut into florets
• 8 ounces large seedless grapes, washed and dried
• 1 asparagus bunch, cut into 1 or 2-inch pieces
• 1 tablespoon extra virgin olive oil
• 1/3 dry quinoa
• 3 handfuls baby arugula
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• 2 tablespoons roughly chopped roasted and salted pistachios (optional)

DIRECTIONS

• Boil 1 cup water and throw in quinoa. Boil per directions on the packaging (approximately 15 minutes).
• Preheat the oven to 400 degrees. Line a baking sheet with foil.
• Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.
• In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.
• Toss the dressing with the salad and combine well. Adjust the seasonings if necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Spring Salad with Warm Blackberry Dressing

A refreshing, sweet and savory salad.  Perfect for spring.

Serves 4; Ready In; 15 min; Cook Time 10 min

For the blackberry sauce (original recipe here):

12 oz. blackberries, rinsed and drained (2 packages)

¼ cup sugar

1 tbsp. cornstarch

1 tbsp. cold water

1/3 lemon freshly squeezed

lemon zest

Modified version of Paula Deen's Spinach & Berry Salad:

1 lb Baby Spinach Leaves, washed and fully dried

1/2 red onion, very thinly sliced

2 eggs, hard boiled and sliced

1/4 cup walnuts, toasted and chopped

1/4 cup fresh raspberries for garnish

1/8 cup fresh blackberries for garnish


Directions:

For the salad, combine in a large bowl the spinach, onion and egg together. Garnish with walnuts and fresh berries. 


To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Stir in the lemon juice and zest. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat and keep warm if desired.  The sauce will thicken slightly as it cools.


Serve immediately.

Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

Total prep & cook time 35 minutes

Ingredients
12 ounces uncooked casarecce pasta Penne pasta may be substituted.
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios Or any other nut you have in your pantry
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese

Preparation
1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

May give you garlic breath...
Barbara Lauterbach, Southern Living MARCH 2012 Issue.

Mocha-Apple Cake with Browned Butter Frosting

Double Layered

Recipe published in Southern Living's September 2011 issue. Find it here. Hag Samech & Shana Tova! 


Cake Ingredients
1 cup chopped pecans
1 cup sugar
1 cup canola oil
2 large eggs
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups peeled and diced Granny Smith apples (about 2 lb.)
2 (2.6-oz.) milk chocolate candy bars, chopped
Browned Butter Frosting


Cake Directions

• 1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
• 2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.
• 3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.
• Mocha-Apple Bundt Cake: Omit Browned Butter Frosting. Prepare batter as directed; spoon into a greased and floured 12-cup Bundt pan. Bake at 350º for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Browned Butter Frosting Ingredients
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Frosting Directions
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Comments: The cake batter is very thick and turns out similar to a cookie dough consistency.  Very interesting. Not my favorite cake, but definitely would make it again for the right occasion. Shocking realization that others don't agree - only received 2/5 stars on recipes.com. 

Orzo Salad

Yields 6 side servings or 4 meals. Ready in 20 minutes. 

Ingredients
* 1.5 cups whole wheat orzo
* cherry tomatoes, halved
* 1 zucchini, diced
* Spinach, chopped
* 1/2 or 1/3 red onion, thinly sliced
* Fresh mint, chopped
* dried basil
* Olive Oil
* Balsamic Vinegar
* Lemon


Directions
Boil orzo for approximately 10 minutes. Drain and cool. Combine cherry tomatoes, zucchini, chopped spinach, chopped mint, red onion in a bowl. Add Orzo. Sprinkle dried basil, olive oil, and balsamic vinegar and lemon.

Grilled Pear Arugala Salad

Optional: Add Salmon filets

Serves 3
Ingredients:
2 barlett pears, sliced
2/3 bag arugala salad mix
1/2 purple onion, thinly sliced
1/3 cup walnuts
1/3 cup yellow raisins
Balsamic vinaigrette dressing

Directions:
* Grill sliced pears on medium heat for approximately 5 minutes, 2.5 on each side. Remove and cool for 5 minutes
* Add all arugala, onion, walnuts and yellow raisins into a bowl and mix. Add grilled pears.
* Serve with balsamic vinaigrette dressing.