Kevin’s Pineapple Upside Down Cake

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!

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

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!

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!

Herb Roasted Potatoes With Baby Carrots

You can’t go wrong with Herb Roasted Potatoes because they are so easy to make and  taste so good. Make some on a cold day to warm up the house when the temperature drops!

Make a double batch so you have leftovers for lunch during the week!   You can add other veggies if you don’t have carrots.

4 large potatoes                                                                                                                                                                                                     1/4 cup olive oil
1 tsp. salt
1 tsp. black pepper
2 tbsp. herbs such thyme, parsley, rosemary, oregano, sage
3 cloves chopped garlic
1/2 med onion sliced
2 cups baby carrots

Preheat Oven to 400 degrees
*Cut the potatoes into even chunks and place in a bowl with the olive oil, salt, pepper, and garlic.

*Toss until the potatoes are well coated. Transfer the potatoes to a  baking pan  and spread out.

*Put the carrots and onions into the same bowl, toss and coat with more oil if needed and set aside.

*Roast in the oven for 45 minutes or until slightly browned.

*Flip the potatoes once or twice with a spatula during cooking, for even browning.

*For the last 15 to 20 Minutes add the baby carrots and onions, bake until tender.

*Remove the potatoes, carrots, and onions from the oven and transfer to a serving bowl. Toss and add
a drizzle of olive oil along with the herbs.

**Can be refrigerated for a couple of days or frozen.

Marino’s Fried Onion and Green Pepper Sandwich

This sandwich is named after my dad! He loved to make Fried Onion and Green Pepper Sandwiches! When he made this sandwich the whole house would smell so good with the aroma of fried garlic and onions!   I have always enjoyed eating this sandwich which brings back fond memories of my mom and dad cooking in the kitchen.  The sandwich has a  hint of garlic and a little bit of heat with the sweet taste of green  peppers smothered in olive oil. It  goes well with a glass of red wine and can be served for lunch or dinner.

Fried Onion and Green Pepper Sandwich

Green, Red and Hot Peppers From Susan T’s Garden

• 1 Green or red pepper
• 1 small onion sliced
• 1 clove of garlic chopped
• 1 small hot pepper whole
• Olive oil
• Italian Rolls

In a large fry pan cover the bottom with olive oil and bring the heat to medium.  Add  the whole hot pepper, the sliced onion, and the chopped garlic to the pan and fry until slightly brown.  Add more olive oil as needed.  Add the sliced green pepper and sauté a few minutes. Lower the heat and place the rolls on top of the onions and peppers to soften.   Remove the pan from heat and serve! If you are really into heat add the hot pepper to your sandwich or discard.  Goes great with a glass of red wine!  Buon Appetito!

Vegetarian Loco Moco

Aloha! When I was in the Army my husband and I were stationed in Hawaii. We loved eating the local foods and we would go out every weekend for breakfast before heading to the beach on the Island of Oahu. My husband would have the Loco Moco,  a  Hawaiian style dish, which is a  hamburger patty,  fried egg, and brown gravy on a bed of rice. There are many variations, but this version is the most popular. I came up with my own version of the Loco Moco which is a vegetarian patty topped with a fried egg and vegetarian brown gravy on a bed of  rice. Oh this is so Ono!  Mahalo!

• 2 Vegetarian Hamburger Patties
• 1 can vegetable broth
• 1 tbsp. corn starch
• 1 tbsp margarine
• soy sauce
• 2 eggs
• hot cooked white or brown rice

Rice:  Ahead of time cook rice according to package directions either stove top or in a rice cooker.  I like using a rice cooker your rice will be perfect every time.

Burgers: heat frying pan until hot and cook the veggie burgers. Once cooked place burgers on the side.

Gravy:  Pour the can of vegetable broth into the pan that the burgers were cooked in and bring to a boil, lower the heat to a simmer and add a couple of dashes of soy sauce.  In a bowl whisk the cornstarch with 1 tbsp. of water to make a smooth paste and slowly whisk in the  corn starch mixture until the gravy Is thick and smooth. Add the margarine and season with salt and pepper. Turn off the heat and cover to keep warm until ready for use.

Eggs: Traditionally, the eggs are sunny-side up, but you can flip your egg if desired. Salt and pepper the eggs.

Assemble your dish from bottom to top: 2 scoops rice, the burger, the egg and pour the gravy all over.

Mahalo!  Enjoy!

Broccoli Tofu Stir Fry

Here is a quick and easy dish to make when you are in a hurry to make dinner
Made with tofu, and broccoli with a hint of garlic.

Tofu Veggie Stir Fry

In a pan or wok lightly stir fry 2 cloves of garlic chopped
with tofu strips in olive oil until lightly browned
Add 2 cups broccoli cover and steam
Turn off burner and let sit for a few minutes
lightly season with salt and pepper.

Enjoy with your favorite beverage.  Red wine goes great with this dish.

Delicious and Healthy Banana Pancakes (it’s vegan)

I love pancakes and banana’s,  don’t you?  So why not blend the two together for a delicious and healthy breakfast that is vegan too!  My husband loves pancakes, as well and if he had his way he would eat them every day!   My cat Samantha tried to sneak a bite but I told her “not for kitty cat!”

Banana Pancakes

• 1 1/2 Cups of rice milk
• 2 bananas chopped
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 tsp salt

1. In a blender puree the banana and rice milk
2. add the flour, salt, and  baking powder
3. puree a few seconds more.
4. Let the batter stand for about 10 minutes.
5. Heat a large  non stick  skillet over med heat
6. lightly coat bottom of skillet with canola oil
7. pour batter in increments  into a 1/4 cup, then into the skillet.
8. Reduce heat to low
9. Cook pancakes until the underside is golden brown flip and cook few minutes more
10. Top with sliced banana’s  and maple syrup

Photo by: Susan T’s Kitchen

Banana Applesauce Muffins – Vegetarian

Who doesn’t love a nice warm muffin in the morning with a hot cup of coffee? These muffins are egg and dairy free! I substitute the milk with coconut milk, the eggs with applesauce and the oil with banana’s!  Enjoy.

Photo by: Susan T’s Kitchen

2 cups of flour
1 Tbsp baking powder
1/4 cup sugar
3/4 tsp salt
2 smashed banana’s
1 cup coconut milk
1/4 cup applesauce
1 tsp vanilla extract

1. Pre-heat oven to 400, line muffin pan with paper liners.
2. In Medium bowl combine flour, baking powder, sugar and salt.
3. In large bowl beat banana, coconut milk, applesauce and vanilla.
4. Add the flour mixture to the wet mixture and beat about 1 minute but do not over mix.
5. Spoon batter into muffin cups.
6. Bake for 18 to 20 minutes
7. lightly press muffin top, if it springs back remove from oven.
8. Transfer muffins to a rack to cool.

Photo by: Susan T’s Kitchen

Lasagna – Comforting Food

Lasagna is a tradition in our family. I grew up on my  Mother’s Home-made Lasagna which was always a treat. My mother learned how to make Lasagna from my Italian Grandmother and I learned from my mother. I was always in her kitchen helping out,and when  I think of my mother I make Lasagna, which is  my favorite comfort food. My mother was such  a great cook and I am my mother, after all!

Photo by: Susan T’s Kitchen

10 cups of Tomato Sauce http://wp.me/s2mJQm-1266

1 box of no boil lasagna noodles

4 cups of ricotta cheese

2 cups shredded mozzarella

1 cup freshly grated Parmesan

1 /2 cup fresh basil leaves

1/4 cup fine breadcrumbs

1/4 cup finely chopped onions

1/4 cup chopped fresh parsley

In large bowl mix ricotta, 1 cup shredded mozzarella, 1/4 cup bread crumbs, 1/4 cup onions, 1/4 cup parsley and 2 basil leaves chopped

Photo by: Susan T’s Kitchen

Preheat oven to 375

Spread 2 cups tomato sauce on the bottom of a 8 x 8 baking dish

(Don’t worry about using too much tomato sauce)

Place single layer of noodles side by side to cover the bottom

Photo by Susan T’s Kitchen

Add two spoonfuls of ricotta onto each noodle

Place a single layer of noodles on top of the ricotta

Spread 1 cup of tomato sauce on top of the noodles

Photo by: Susan T’s Kitchen

Repeat until you have finished 4 to 5 layers with the last layer noodles

Spread remaining tomato sauce and sprinkle with 1 cup mozzarella cheese, 1/4 cup parmesan and the Basil.

Photo by: Susan T’s Kitchen

Cover with foil and bake on middle rack in oven until noodles tender and bubbling.  approximately 30 to 45 minutes.

Photo by: Susan T’s Kitchen

Remove from oven and let cool 15-20 minutes.

Sprinkle with remaining parmesan cheese.

Photo by: Susan T’s Kitchen

Enjoy!

Leftovers can be refrigerated or frozen.2

Garlic Lemon Linquine with Italian Veggie Sausage

Photo by: Susan T’s Kitchen

• 1 box of whole – grain Linguine
• 5 cloves of garlic chopped
• 1/2 lemon
• Olive oil
• pepper to taste  ( no salt needed, the lemon replaces the need for salt)
• 2 or 3 vegetarian sausages sliced
• Freshly grated parmesan cheese

• In large pot of boiling water cook linguine according to package directions
• Meanwhile in a large fry pan, saute garlic in 2 tbsp of olive oil add more if needed
• Add sliced sausage cook until slightly brown
• set pan aside
• Drain pasta
• Add Cooked linguine to the garlic and sausage mixture
• Add 2 tbsp of oil and 2 tbsp of water, add more as needed
• Squeeze lemon juice onto the pasta, add pepper to taste
• Toss to coat the pasta
• Sprinkle freshly grated parmesan cheese