Practically Perfect Pound Cake

A simple recipe I got from Todays Parent magazine June 2008.  In my younger days I would have had this with whipping cream and seasonal berries, but sadly today I just eat it with seasonal berries.  It is still yummy.

2 cups (500 ml) all-purpose flour (do yourself a favour and only buy unbleached)
1 tsp (5 ml) baking powder
pinch salt (I usually leave this out)
1 cup (250 ml) sugar
3/4 cup (175 ml) unsalted butter, softened
3 eggs
2 tsp (10 ml) vanilla
1/2 cup (125 ml) milk

Preheat the oven to 325 F.  Grease a 9 x 5 in loaf pan.

In a bowl, stir together the flour, baking powder and salt.  Set aside for the time being.

Then in a large bowl, with an electric mixer, beat together the sugar and butter until creamy and light.  Add the eggs, one at a time, beating well after each egg and scraping down the sides occasionally.  Continue beating the mixture for 2 or 3 minutes after all the eggs have been added.  Beat in the vanilla, then add the flour mixture in 2 or 3 additions, alternately with the milk, beating until the batter is just smooth.  Dump into the prepared loaf pan and smooth the top.  Bake for 70 to 80 minutes or until a toothpick poked into the centre of the cake comes out clean.

Let cool in the pan for 10 minutes, then remove to a rack and let cool completely.

Makes 1 loaf

Sweet Potato Biscuits

A nice moist biscuit that goes with just about anything. I got the recipe from a Today's Parent magazine but changed it up with the Greek yogurt and Spelt flour

1 large sweet potato
2 tbsp (30 ml) raw, shelled sunflower seeds
3/4 cup whole wheat flour
1/2 cup spelt flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter, cut into small pieces
1/3 cup plain greek yogurt
2 eggs

Preheat oven to 400F.  Prick sweet potato once with a fork and bake directly on the middle rack of your oven for 1 hour and 15 minutes or until collapsed and very soft inside.  (Slip a sheet of aluminum foil on the rack below to catch gooey drips.) While the oven is on toast seeds on a small baking sheet for 5 minutes.  Or microwave sweet potato on high for about 7 minutes, then toast seeds by microwaving on a plate, in a single layer, for 1 minute, stirring a few times.

Increase oven temperature to 425 F.  In a large bowl, whisk together both types of flour, sugar, baking powder and salt.  Cut in butter using a pastry blender, or two knives, until the mixture resembles coarse crumbs.  In a small bowl, mash slightly cooled sweet potato until smooth; measure out 34 cup and stir into the flour mixture with the buttermilk, mixing until dough just comes together, add 1 egg.

Turn the dough out onto a lightly floured work surface (I used the Spelt flour here too) and knead gently 6 times or until the dough is smooth and uniform.  Roll dough out into a 10 in. diameter circle about 1/2 inch thick.  Using a 3 inch cookie cutter, press out 10 to 12 biscuits and arrange on baking sheet lined with parchment paper.  Brush with beaten egg and sprinkle with toasted seeds.  Bake on the middle rack for 13 to 15 minutes or until golden brown on the bottom.  Serve hot.

Makes 10 to 12 biscuits.

Cool Berry Mint Smoothie

Love this smoothie, lots of Berry Power!

2 whole ripe bananas, broken into large pieces
1 cup (250 ml) blueberries
1/2 cup (125 ml) raspberries
1 cup (250 ml) cranberry juice cocktail
2 tsp (10 ml) chopped fresh mint

Garnish
Mint Sprigs

1.  Add all the ingredients to a blender and puree until smooth.  Chill mixture in fridge until cold and serve garnished with mint sprigs.

Serves 4

Singapore Noodles with Burnished Barbecue Chicken

Vegetables, noodles and chicken you can't go wrong with this one!  The flavour will vary with the amount and type of curry you use.  I used a Japanese Curry powder that I had made for a previous recipe, but use what you enjoy.  Make sure you prep by chopping all vegetables prior to cooking.  This would also work well with a chow mein noodle.  Got this from the Food and Drink Summer 2011 book.

Chicken
1/3 cup (80 ml) reduced sodium soy sauce
2 tbsp (30 ml) vegetable oil
2 tsp (10 ml) pureed ginger root
8 boneless skinless chicken breasts, each about 8 oz (250 g)
1/4 cup (60 ml) honey

Noodles
12 oz (375 g) rice  vermicelli
hot water
3 tbsp (45 ml) vegetable oil
4 eggs, beaten
6 carrots, thinly sliced on the diagonal
4 stalks celery, thinly sliced on the diagonal
2 onions, thinly sliced
6 cloves garlic, minced
2 sweet red peppers, thinly sliced
2 tbsp (30 ml) minced ginger root
1/3 cup (80 ml) Indian yellow curry paste
2 tbsp (30 ml) reduced sodium soy sauce
1 tbsp (15 ml) Asian hot chili sauce
Chopped fresh cilantro
Lime wedges

1. For the chicken, combine soy sauce, oil and ginger in a shallow dish or sealable plastic bag.  Add chicken and turn to coat.  Cover or seal bag and refrigerate for at least 4 hours or for up to 1 day.
2. Preheat barbecue to medium.
3. Remove chicken from marinade, discarding any excess.  Grill, covered and turning once, 5 to 6 minutes per side or until no longer pink inside.  Brush 1 side with honey, turn and grill for 1 minute.  Brush remaining side with honey, turn and grill for 1 minute or until well glazed.  Transfer to a bowl or cutting board and let cool slightly. Shred chicken into large pieces or slice thinly.  Keep warm.
4. Soak rice vermicelli in a large bowl of hot water for about 5 minutes until softened or according to package directions.  Drain and set aside.
5. Heat 1 tbsp (15 ml) of the oil over high heat in a large wok and swirl to coat.  Pour in eggs and fry without stirring until almost set.  Stir to break up eggs slightly and fry until just set, then transfer to a plate.  Add half of remaining oil to wok.  In 2 batches, stir-fry carrots, celery and onions for 3 to 4 minutes or until onions are softened.  Transfer to a bowl.  Add remaining oil between batches.  Add garlic, red peppers, ginger and curry paste to wok and stir-fry for 3 minutes or until peppers are tender.
6. Return carrot mixture to wok and add noodles, soy sauce and chili sauce.  Fry, stirring gently, but thoroughly, with 2 large spatulas, until noodles are well coated in spices and steaming hot.  Add eggs and stir just to combine.  Arrange noodles on a platter and add chicken.  Garnish with cilantro and lime wedges.  Serve extra chili sauce on the side.

Serves 10 to 12

Hearty Vegetable Soup

3 tbsp vegetable oil 45 ml
1 leek, white and light green part only, washed and cut lengthwise and thinly sliced
1 onion, diced
1 carrot, thinly sliced
1 stalk celery, sliced
1 1/12 cups chopped cabbage, about 3 large cabbage leaves 375 ml
1 jar (700 ml) Sun-Dried Tomato Pasta Sauce
2 1/2 cups vegetable or chicken stock 625 ml
1 1/2 cups canned chickpeas 375 ml
Salt and freshly ground pepper

• In a large saucepan, heat oil over medium heat.  Add leek, onion, carrot, celery and cabbage.  Cook, stirring, until the vegetables have softened, about 12 minutes.
• Stir in pasta sauce and stock. Bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.  Add chickpeas and cook for 2 to 3 minutes more.  Season with salt and pepper to taste.

Hearty Vegetable Soup

3 tbsp vegetable oil 45 ml
1 leek, white and light green part only, washed and cut lengthwise and thinly sliced
1 onion, diced
1 carrot, thinly sliced
1 stalk celery, sliced
1 1/12 cups chopped cabbage, about 3 large cabbage leaves 375 ml
1 jar (700 ml) Sun-Dried Tomato Pasta Sauce
2 1/2 cups vegetable or chicken stock 625 ml
1 1/2 cups canned chickpeas 375 ml
Salt and freshly ground pepper

• In a large saucepan, heat oil over medium heat.  Add leek, onion, carrot, celery and cabbage.  Cook, stirring, until the vegetables have softened, about 12 minutes.
• Stir in pasta sauce and stock. Bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.  Add chickpeas and cook for 2 to 3 minutes more.  Season with salt and pepper to taste.

Strawberry Parfaits

A fantastic summer dessert I found in Food and Drink Summer 2011.  For variety change up the fruit to whatever is in season.  The Lime Curd can be purchased but is fairly easy to make and definitely worth the effort.

5 to 6 cups (1.25 to 1.5 l) fresh strawberries
1 pkg (250 g) light cream cheese, softened
1/2 cup (125 ml) icing sugar
1 cup (250 ml) cold whipping cream
1 tsp (5 ml) pure vanilla extract
1 to 1 1/2 cups (250 to 375 ml ) lime curd
Zest of 1 lime

1. Set 4 large perfect berries aside for garnish.  Hull and slice remaining berries into bite size pieces; cover and refrigerate up to half a day.
2. Using an electric mixer; beat cheese with sugar until somewhat fluffy.  In another bowl, combine cream and vanilla; whip until stiff peaks form.  Fold 2 mixtures together; cover and refrigerate up to half a day.
3. When ready to serve, use parfait glasses or large wine glasses capable of holding 1 cup (250 ml).  (I used a martini glass).  Put sliced strawberries in bottom, top with a dollop of cream and 1 tbsp of lime curd.  Add another layer of berries and dollop of cream.  Decoratively spoon a bit of lime curd on top.  Slice reserved berries, hull intact, in half lengthwise, garnish parfait with strawberry half and a pinch of lime zest.

Makes 8 servings.

Lime Curd

This freezes well and as per the Food and Drink suggestion can be scooped like ice cream.  I have also made this with lemon, but I think any citrus would work.

1 large lime

3 eggs

1/2 cup sugar

1/4 cup (60 ml) butter, softened

Juice of 4 limes, about 3/4 cup (175 ml)

1.  Finely zest 1 large lime; set aside

2.  In a medium saucepan, whisk eggs, sugar and butter.  Stir in juice and zest; mixture may be lumpy.  Whisk constantly over low heat until mixture starts to thicken and turns lighter in colour, from 15 to 18 minutes.  Do not boil.  Remove from heat and place a piece of plastic directly on the surface of the curd. Refrigerate until cold for up to a week or freeze.

Makes 1 1/2 cups (375 ml)