Carrot Pineapple Cake

We made this for Levi's first birthday and it was really good.  I received many compliments from those that were there.

Here is the original recipe: http://allrecipes.com//Recipe/carrot-pineapple-cake-i/Detail.aspx

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1 1/4 cups white sugar (I made it again using only 1 cup sugar and you couldn't tell I reduced it more)
• 1/2 cup vegetable oil and 1/2 cup applesauce (you could maybe even do 1/3 C. oil and 2/3 C. applesauce)
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. 

Cream cheese frosting:

8 ounces cream cheese softened (I used Neufchatel)
1 Tablespoon sour cream
4 Tablespoons unsalted butter softened
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar

Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.  Makes about 2 cups.

Quinoa with Veggies

I got this recipe from Allrecipes.com.  Trevor, Levi, and I really liked it.  Calvin still doesn't like quinoa.  Anyone have any ideas on how to get a 2-year-old to like it? :0)

Quinoa with veggies

1 cup quinoa
2 cups water

3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

I also added:
1 zucchini, slice thin
3 carrots, peeled and sliced thin

1. (I rinse the quinoa first through a mesh strainer.)  Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, set aside.  Note: I just cooked our quinoa in our rice cooker and it worked great.
2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, carrots, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Nice simple recipe but tasted good!  This also seems like a pretty versatile recipe that can use any vegetables you like.

Stir-Fried Curried Tofu with Coconut Sauce

If you aren't a fan of tofu, you could probably use chicken.  We serve this over brown rice.

Sauce:
2/3 C. coconut milk
6 Tbsp. low-sodium vegetable broth (I just use water and add a little extra salt)
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. red pepper flakes

Stir-Fry:
3 garlic cloves, minced
3 green onions, sliced thin
1 Tbsp. grated ginger
1 Tbsp. warm water
1 1/2 tsp. curry powder
1 (14-oz) package firm or extra-firm tofu, patted dry and cut into small cubes
salt and pepper
1 large red onion, chopped
1 red bell pepper, stemmed, seeded, and cut into small pieces (I use green pepper if the red are expensive)
2-3 carrots, peeled and sliced thin
12 ounces snow peas, strings removed (I usually use 1 cup frozen peas because they are cheaper)

For the sauce: Whisk together all of the sauce ingredients.

For the stir-fry:  Combine the garlic, green onion, ginger, water, curry powder, and set aside.

Toss the tofu with salt and pepper to taste.  Heat 1 Tbsp. oil in a skillet with the tofu on high heat and cook, stirring often, until lightly browned on several sides, about 4 minutes.  Transfer the tofu to a bowl.

Add the onions, carrots, and bell pepper to the skillet and heat over medium heat until they begin to soften.  Add the garlic mixture.  Cook until fragrant, about 30 seconds.  Return the tofu to the skillet.  Whisk the sauce to recombine, then add it to the skillet.  Toss until all the ingredients are well coated with the sauce.  Add the frozen peas and cook until heated through.  Salt and pepper to taste.

Homemade Refried Beans

I'm usually not a fan of canned refried beans, but these are really good when they are homemade!

3 (15.5 oz.) cans red kidney beans, drained and rinsed (I use dried beans)
1 C. water
2-3 Tbsp. olive oil
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced
salt
2 garlic cloves, minced
1 tsp. cumin
1/4 C. minced fresh cilantro

Process the beans and water in a food processor until smooth, about 30 seconds.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Add the onion, jalapeno, and 1/2 tsp. salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cumin and cook until fragrant, about 15 seconds.  Stir in the pureed beans and cook until the beans are thickened, about 10 minutes.  Stir in the cilantro.  Season with salt to taste.

Be sure to store them in an airtight container otherwise they will dry out.  You could probably just add some water, though, if they do dry out a little.

Whole Wheat Cornbread

I've made this a couple times now and I think it's a good recipe.  It doesn't have too much sugar or oil in it either which I like.  Here's the link to the original recipe.  I cut the recipe in half and used a 9x9 pan instead of a 9x13.

1 C. whole wheat flour
1 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
1/4 C. honey
1/8 C. oil
1 C. milk
1 egg

Preheat oven to 375 degrees.

Mix together flour, cornmeal, baking powder, salt.  Add the honey, oil, milk, and egg.  Mix just enough to moisten the batter.  Pour into a greased 8- or 9-inch baking pan.

Bake for 20-25 minutes or until golden brown and toothpick inserted in middle comes out clean.

White Turkey Chili

Still have some leftover turkey from Thanksgiving?  Here's a good way to use it up!

(So it's usually dark outside when I take these pictures so they don't turn out very good.  I don't claim to be a food artist. :0)

1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 jalapeno pepper, deseeded and minced (for a spicier chili you could probably add some seeds)
1  (4 oz.) can green chilies (mild)
1 tsp. ground cumin
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/4 tsp. pepper
1/2 tsp. salt
1 C. water
1 can white beans (I used the white beans from the cannery - 2 cups cooked)
2 C. cooked turkey (1/2 inch cubes)
1/8 C. cilantro, chopped
1/2 C. cheese (I omitted this and didn't miss it)

Saute onions in oil about 5 minutes or until onions start to get soft and translucent.  Add garlic, jalapenos, chilies, cumin, oregano, cayenne pepper, pepper, and salt.  Cook one minute.  Stir in water, beans, and turkey.  Bring to a boil.  Reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened.  Stir in cilantro.  To serve, ladle into bowls and top with cheese.  Serves 4.


When I made it, I didn't think it had enough water, so I added about 1/2 cup more. Then I was worried that I weakened the flavor so I added a little more cumin and salt to it.  It ended up being pretty spicy, so if you are not a spicy person then you might want to reduce the cayenne pepper amount.  I thought it tasted really good, though, and Calvin ate it once I convinced him to try it (he looked at it and thought he wouldn't like it).  I did omit the cilantro from Calvin's portion because he has an aversion to cilantro right now.  We served this with whole wheat cornbread.

Leah's Famous Chicken Korma (my version)

My sister--in-law, Leah, is a great cook and while the original recipe is amazing, this version is a little lighter and has more vegetables.  I'll include both the original recipe and then my changes in blue.  I hope I don't offend her by changing the recipe.

Boil 1 1/2 pounds (a couple) chicken breasts (boneless/skinless) in water flavored with curry powder and salt (I omit the salt). Do not boil to death. Just until barely done. Remove from water and cool. Then cut into big chunks and set aside.

1/3 C. oil (scant 1/4 C. oil)
3 C. chopped onions (2.5-3 onions)
2 Tbsp. chopped garlic
1 1/2 Tbsp. chopped fresh ginger
12 green cardamom pods
15 whole cloves
2 tsp. curry powder
4 bay leaves
2 tsp. ground coriander
1/4 tsp.+ cayenne pepper (the amount you use determines the heat of the Korma)
1 C. plain yogurt (You could probably sub. fat free plain yogurt)
2 tsp. salt (I usually do 1 tsp. and then add more to my own plate if I feel it needs it)
1/2 C. heavy cream (1/2 C. skim milk or half-and-half)
1 tsp. turmeric

1/2 head cauliflower, chopped into small pieces

3 large carrots, peeled and sliced thin

1 C. peas (I use frozen)

1. Heat oil and cook onions, cauliflower, carrots, garlic, and ginger until translucent and golden. 
2. Add cardamom pods, cloves, curry powder, bay leaves, and cook 5-10 minutes more.
3. Add coriander and cayenne pepper and cook for 30 seconds.
4. Add yogurt 1/4 cup at a time until mixture reduces (10-15 minutes)
5. Add chicken which has been cooked and cut.  Simmer until oil begins to separate on top.
6. Add cream (skim milk), turmeric, and peas.  Simmer until everything is heated through and the vegetables are cooked enough to your liking.

We usually serve this with brown rice, but Basmati rice would be more authentic.  Unless you like to live on the wild side, be sure to remove the cardamom pods, bay leaves, and cloves before eating them! :0)

Indian spices can get a little expensive, but the thing to realize is that they will last for many, many meals.  Where I live I found a little store that sells only Indian food called Madras Grocery and the spices are very reasonably priced (there are lots of these places in the Bay Area :0).  Also, you might try buying some of them in the bulk section of a place like Sprout's.

One more note:  After making this a few more times, I've realized that you need at least a little bit of fat.  So if you are concerned about fat content, I would choose either plain whole yogurt or half-and-half or something with a little bit of fat.  I have also know made this as a vegetarian curry with a whole head of cauliflower and more carrots omitting the chicken and it was really good!