Archive | November, 2013

Shells and Tomato Sauce with Black Olives

19 Nov

In a hurry for something good to eat.  All you need is some pasta and tomato sauce and you can whip this dish up in no time flat!

Shells and Tomato Sauce

Cook your pasta according to package directions
Top with hot tomato sauce, sliced black olives and freshly grated parmesan cheese.
Serve with Red Wine

See how simple that was!

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Kevin’s Pineapple Upside Down Cake

18 Nov

This cake is named after my husband  who likes to bake as much as I do!  His cake is made with no eggs and no dairy!   The eggs are replaced with applesauce and the dairy milk replaced with a non-diary beverage,  such as rice, almond, hemp or soy. Instead of using a traditional cake pan,  he likes to bake with a Cast Iron Skillet!   The cake is moist and so delicious!

Pineapple Upside Down Cake

Kevin’s Pineapple Upside Down Cake

 Ingredients

  • 1/4 cup margarine
  • 2/3  cup packed brown sugar
  • 9   slices pineapple in juice drained
  • 1 1/3  cups all-purpose flour
  • 3/4  cup sugar in the raw
  • 1/3  cup canola oil
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 cup non dairy milk (rice, almond, soy, hemp)
  • 1/4  cup applesauce (1/4 cup applesauce = 1 egg)

Directions

  • Heat oven to 350°F.  In a 10-inch  round cast iron pan, melt the margarine in the oven.
  • Sprinkle brown sugar evenly over  the melted  margarine.
  • Remove from the pan from the oven and  place on top of the stove. Arrange pineapple slices over the brown sugar.
  • In a medium bowl, beat the remaining ingredients with an electric mixer on low-speed for 30 seconds, scraping the bowl constantly.
  • Beat on high-speed for 3 minutes, scraping the bowl.
  • Pour the batter over pineapple and place the pan in the oven.
  •  Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  •  Remove from oven and immediately place a heat proof serving plate upside down over the pan.
  • Turn the plate and pan over and leave the pan over cake for a few minutes so that the brown sugar mixture can drizzle over cake.
  • Remove the pan  and serve warm. Put any leftovers in the fridge.

Garlic Orzo With Olive Oil

9 Nov

Orzo, is a small Italian pasta which is shaped like a grain of barley or rice.  This Orzo dish is prepared using  garlic, olive oil and herbs with a hint of lemon. Easy to make and so delicious. Serve with a salad and a glass of red wine!
Orzo

2 cups of cooked Orzo

3 tbsp. olive oil

3-4 cloves of garlic chopped

1 tsp cumin powder

2 tsp dried Italian herbs

2 sprigs fresh parsley leaves 1 chopped 1 for garnish

1 tsp lemon juice

pepper to taste

In a non stick pan add 2 tbsp. olive oil,  on medium heat sauté the garlic until slightly golden and then lower the heat.

Add the remaining olive oil and cumin, mix lightly.

Add the cooked Orzo, return the heat to medium and sauté mixing well. Add the Italian herbs, lemon juice, chopped parsley and pepper to taste. sauté for a few more minutes mixing lightly. Turn the heat off and remove the pan from the burner and allow flavors to settle for a few minutes.  Mix lightly once more, add more olive oil if needed, garnish and serve.

Enjoy!

Roasted Brussels Sprouts

4 Nov

Brussels Sprouts  are a sure hit with adults but the kids will love them too. No left overs here!

Brussels Sprouts contain vitamin A, C and dietary fiber.

https://susantskitchen.wordpress.com/

What you will need
2 cups of Brussels sprouts, rinsed, and halved lengthwise. Discard outer leaves.
1/4 cup of olive oil
salt and pepper
2 tablespoons of water
1/2 fresh cut lemon

Pre-heat oven to 375. Place Brussels Sprouts in a glass roasting pan lightly coated with oil.  Add the olive oil, water and fresh squeezed lemon.  Toss the sprouts to coat. Sprinkle salt and pepper to taste. Place dish in the oven and  roast for 15 minutes. Remove from the oven and flip them with a spatula. Place back into the oven and roast for 15 more minutes. Remove from oven and serve! Don’t! over cook.

Enjoy!

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