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Almond Bundt Cake

*** Note to LD: Do not make this again until you get a different bundt pan.

A longtime favorite from the can of Solo Almond Filling.

Cake

  • 1 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 1 can Solo Almond Cake and Pastry Filling
  • 2 1⁄4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄4 c. milk

Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan.

Cream butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.

Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

Almond Glaze Topping

  • 1 c. confectioners sugar
  • 1⁄4 tsp. almond extract
  • 2 TBS. light cream

To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Optional: top with fresh fruit and whipped cream.

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Brussels Sprouts in Garlic Butter

From http://www.geniuskitchen.com/recipe/brussels-sprouts-in-garlic-butter-21761#activity-feed.  Very easy and really good.

  • 15 Brussels sprouts, halved lengthwise
  • 1 1⁄2 tablespoons butter
  • 1 1⁄2 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife (I was using big sprouts, so it took about 20 minutes, but check every few minutes.). The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  5. Top with freshly grated parmesan and salt & pepper to taste.
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Baked Brown Rice

Adapted by LKD from https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197

If I have time, I like to soak the rice in water for a few hours before baking.

  • 1 cup brown rice, medium or short grain, rinsed well
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 cups water, boiling

Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Add oil and salt.

Pour boiling water over the rice, stir to combine, and cover the dish tightly. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork.

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Taco Seasoning

From https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

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Sweet Potato Fries (Spiralized)

Adapted by LKD from http://www.geniuskitchen.com/recipe/sweet-potato-fries-33993#activity-feed.

Ingredients

  • 2 medium to large sweet potatoes, peeled (choose ones the are fairly straight lengthwise)
  • 1 egg white
  • 1 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 450 degrees. Line half sheet pan with parchment paper or silicone sheet.
  2. Cut ends off one sweet potatoes and spiralize (orange blade). Cut spirals into manageable strands. Place in large bowl.
  3. In small bowl, beat egg white with a fork until foamy. Beat in spices. Pour half of egg white mixture over the sweet potato spirals and toss by hand to coat all strands. Dump onto sheet pan.
  4. Repeat with the other potato. Spread out the sweet potato strands evenly on the sheet pan.
  5. Bake until done, about 30 minutes, stirring/turning after 15 minutes and then every 8 minutes. Do not let them burn! Potatoes will end up crispy and golden brown in some parts, soft in other parts, but they are all delicious.
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Coconut-Curried Shrimp with Zucchini Noodles

Adapted by LKD from http://www.gdaysouffle.com/coconut-curried-shrimp-with-zucchini-noodles/.

Ingredients

  • 2 medium zucchinis, spiralized into thin noodles and then cut into manageable lengths
  • Salt
  • 1-2 shallots, diced
  • 2 garlic cloves, diced
  • 2 tbsp vegetable or olive oil
  • 1 tsp grated fresh ginger
  • 1 can (14 ounces) coconut milk, shaken well
  • 1 – 2 tbsp red curry paste (depending on taste)
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • Juice from 1 lime
  • 1 lb. large shrimp or prawns, peeled and deveined
  • Several fresh basil leaves to garnish

Instructions

  1. In a colander over a large bowl, toss noodles with about 1 tsp. salt. let sit while you prepare the rest of the recipe.
  2. Add oil to large frying pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
  3. Add the grated ginger and curry paste, stirring for a minute or two. Add coconut milk, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
  4. Add shrimp to the sauce and cook for several minutes until they are mostly pink in color.
  5. Add the zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
  6. Garnish each serving with a few fresh basil leaves.
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Spanish Pork Tenderloin Bites (Pinchos Morunos)

Note: I haven’t made this yet – just saving the recipe. From Milk Street Kitchen via http://suesseasonalpalate.com/2016/12/10/december-10-2016-pinchos-morunos/. You can prep the components of the dish earlier in the day. Cut the meat into cubes, cover with plastic wrap and make the spice blend and lemon honey mixture . An hour before serving, bring the meat out of the fridge and proceed with the recipe.

Ingredients

  • 1½ t ground coriander
  • 1½ t ground cumin
  • 1½ t smoked paprika
  • ¾ t each kosher salt and fresh ground pepper
  • 1 lb pork tenderloin, trimmed and cut into 1 to 1½ inch pieces
  • 1 T lemon juice plus lemon wedges for serving
  • 1 T honey
  • 1 large clove of garlic, finely grated
  • 2 T extra virgin olive oil
  • 1 T chopped fresh oregano

Directions

  1. Combine coriander, cumin, smoked paprika, salt and pepper in a medium bowl. Add the cubed pork to the bowl and toss to coat thoroughly until no dry rub remains. Let the pork sit at room temperature for 30 minutes and up to 1 hour.
  2. While the pork is sitting at room temperature, combine the lemon juice, honey and garlic in another bowl.
  3. In a large skillet over high heat, heat 1 tablespoon of the oil until smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs flip the meat over and continue to cook until browned on all sides, another 2-3 minutes.
  4. Take meat off the heat and pour the lemon juice and garlic mixture over the meat and toss until evenly coated. Transfer the meat to a serving platter.
  5. Drizzle the meat with the remaining olive oil, sprinkle with oregano and serve with lemon wedges.

 

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Buckwheat Waffles (Gluten-Free)

From https://cookieandkate.com/2015/gluten-free-buckwheat-waffles/

  • 1 cup buckwheat flour
  • 1 tablespoon sugar (I used coconut sugar)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups buttermilk, shaken (put 1 TBS. plus 3/4 tsp. white vinegar in a measuring cup, then add milk to make 1 1/4 cups)
  • ¼ cup (4 tablespoons) melted butter or coconut oil
  • 1 large egg

In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.

In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. Let the batter rest for 5 to 10 minutes (longer is OK).

Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter. Serve with maple syrup, almond butter and/or sliced banana on top.