Express Apple Cake

Apple cake anyone?  This one is great for a quick brunch or dessert!

Makes 8-10 servings

4 eggs
1 envelope of vanilla sugar
1 cup cane sugar
1 cup all purpose flour
1 Tbsp orange peel
1 tsp baking soda
1 tsp baking powder (Click here for a recipe for corn-free baking powder)
½ cup vegetable oil
3 apples, peeled and thickly sliced

Preheat oven to 300 degrees F.

With an electric mixer, mix eggs and both sugars until the mixture becomes lightly yellow. Gradually add flour while continuously mixing at low speed.

Add baking soda, baking powder, orange peel, and oil. Mix well. Arrange apple slices on top.

Grease the bottom of a large spring form pan. Pour the mixture into the spring form. Bake for about 50-60 minutes.

Serve warm by the slice. Try it a la mode!

Unexpected GMO Products

The term GM foods or GMOs (genetically-modified organisms) is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques. These plants have been modified in the laboratory to enhance desired traits, such as increased resistance to herbicides or improved nutritional content. The enhancement of desired traits has traditionally been undertaken through breeding, but conventional plant breeding methods can be very time consuming and are often not very accurate  (www.csa.com).

Genetically modifying food leads to changes of a plant’s DNA and may lead to unintended and undesirable health effects.

Corn is one of the top genetically modified (GM) crops. Research shows that GM giant Monsanto corn is linked to organ failure in rats.  Researches wrote:

"Effects were mostly concentrated in kidney and liver function, the two major diet detoxification organs, but in detail differed with each GM type. In addition, some effects on heart, adrenal, spleen and blood cells were also frequently noted. As there normally exists sex differences in liver and kidney metabolism, the highly statistically significant disturbances in the function of these organs, seen between male and female rats, cannot be dismissed as biologically insignificant as has been proposed by others. We therefore conclude that our data strongly suggests that these GM maize varieties induce a state of hepatorenal toxicity.... These substances have never before been an integral part of the human or animal diet and therefore their health consequences for those who consume them, especially over long time periods are currently unknown."

Other varieties of GM corn may also pose health risk.

Considering that corn can be a hidden ingredient of many of the foods we consume everyday, we must be vigilant about ingredient list as well as do our own research.

Did you know that table salt, baking powder, and even medications could contain GM corn?

1. Table salt: Iodized salt contains cornstarch to help iodine particles adhere to salt crystals. You don’t even see cornstarch on the ingredient list…


2. Baking powder: It contains cornstarch! You may find baking soda with potato or wheat starch in a local specialty store.


3. Medications: Yes, even medicines contain corn derivatives. If you want an alternative, inquire at your local compounding pharmacy and be ready to pay the price.

Recipe for cornstarch-free homemade baking powder

Ingredients:

1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon potato starch

Mix all ingredients until well combined. Use immediately or store in an air-tight container.

Yield: 1 tablespoon of baking powder

Orange Biscotti

Great served with coffee for dessert or breakfast.

2 cups all-purpose flour

¾ cup sugar

1 tsp. vanilla

1 tsp. baking powder (click for the recipe for corn-free baking powder)

3 eggs

2 tablespoons orange zest

Preheat oven to 325 degrees F.

In a large bowl, mix flour, sugar, baking powder, and vanilla. 

In a separate bowl, blend eggs and orange zest. Add to other ingredients and mix well. Divide dough in two and shape into 2 wide loaves. Place on a cookie sheet. Bake for 35 minutes. 

Slice into long biscotti cookies and let cool on wire rack.

TIP

Add dried cranberries for a sweet treat. 

Speedy Apple Carrot Salad

This is a new take on traditional slaw. Instead of cabbage, try apples!

Makes 2-4 servings

3 carrots
2 apples (Empire or Granny Smith)
3-4 teaspoons sugar
lemon juice
1 tablespoon Sassy Sour Cream* (optional)

Shred carrots and apples or slice them in strips. Sprinkle with lemon juice to prevent from turning brown. Add sugar to taste. 

Curry Bean Stew

This fragrant, hearty dish is great on its own or spooned over rice or potatoes.

Makes 2-4 servings

1 tablespoon olive oil
1 large onion, diced
1 Polish sausage, cubed
3 garlic cloves, minced
1 tablespoon curry powder
2 cans butter beans, drained
5 tablespoons ketchup
1 cup water
salt and pepper to taste

In a pot, heat oil over medium-high heat. Add onions and sausage, and cook stirring occasionally until onion turns golden brown. Add garlic and curry and cook until fragrant, about 20-30 seconds.  Add beans, ketchup, salt, pepper and water. Bring to a boil. Reduce heat to a simmer, cover, and cook about 15 minutes. Uncover and cook until sauce is slightly reduced, about 5 minutes.

Serve topped with cilantro or parsley.

Chicken Cutlets

Crispy and full of flavor, these chicken cutlets are lightning quick to prepare -- great for an easy meal after a long day at work.

Serves 2-4

4 chicken breasts
½ cup Italian dressing
1 egg white, beaten with a fork
1 bowl fine bread crumbs
salt and pepper
2 tablespoons vegetable oil (for frying)

Tenderize chicken breasts with a meat mallet. Then coat the cutlets with Italian dressing and refrigerate at least 1-2 hours. (You can leave these marinating overnight or all day while you're at work.)

Add salt and pepper to egg white. Dip each cutlet in egg white, then in crumbs. Fry in hot oil until done.


Serve with mashed potatoes sprinkled with dill or parsley.

Chicken-filled Baked Apple

You've heard of stuffed peppers, but what about stuffed apples? You'll love this combination!

Serves 2

2 large Granny Smith apples
1/2 pound of ground chicken (or turkey)
1/2 stalk of celery, peeled and finely chopped
salt and pepper, to taste
paprika, to taste
turmeric, to taste

Preheat oven to 375 F

Cut of the top of each apple to create a lid. Core apples without going through the bottoms. Scoop out enough apple to make a nice-sized pocket for the chicken filling. Discard (or nibble on!) leftover apple.

In a medium bowl, mix chicken, celery, and spices to taste. Stuff apples with the chicken mixture and replace the "lid." Place in a glass baking dish, and bake in preheated oven for 30 minutes.

Coconut Macaroons

These macaroons are super simple and so sweet and chewy. Dip them in dark chocolate for added flavor, or wrap them up for a quick gift idea.

3 cups shredded sweetened coconut
1 ½ tablespoon potato starch
2 eggs, lightly beaten
½ teaspoon vanilla extract

Preheat oven to 350 degrees F.

In a mixing bow, combine dry ingredients. Add the eggs and mix well. Let the mixture rest for 10 minutes.

Scoop the mixture with a teaspoon onto a baking sheet and form into round macaroons.

Bake in preheated oven for 10-15 minutes, or until golden brown.

Fresh Berries Spongecake

A light, fresh sponge cake for a brunch, potluck, or dessert. 

Cake
5 egg whites
5 egg yolks 
5 tablespoons all purpose flour 
1 tablespoon potato starch* 
5 tablespoons sugar 
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 tablespoon white vinegar
¼ teaspoon baking powder

Whipped cream
2 egg whites, at room temperature
2 tablespoons sugar
1/4 teaspoon cream of tartar

Garnish
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, sliced


Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla sugar (or extract) until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped cream:
In the mean time, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

When the cake is cooled, spread the whipped egg whites over the top of the cake and decorate with the fresh berries.

Enjoy!

Blueberry Trifles

After the holidays, it is nice to back away from rich desserts.  However, once in a while, it's okay to treat yourself, so here is my favorite recipe for blueberry trifles...  Enjoy!

Makes 4 single-serving trifles

The Cake

3 tablespoons all purpose flour 

1 tablespoon potato starch

¼ teaspoon baking powder (see my recipe for corn-free baking powder here)

2 egg whites
3 tablespoons granulated sugar 
1 teaspoon vanilla extract

2 egg yolks

1 tablespoon white vinegar

The Whipped Topping
1 egg white, at room temperature
1 tablespoon granulated sugar
1/4 teaspoon cream of tartar

The Garnish
¼ cup blueberries
allspice (or cinnamon)


Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla extract until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a greased spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped topping:
Once the cake is cooled and you're ready to layer the trifles, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

To assemble the dessert:
Cut the cake into two horizontal layers. With a glass turned upside down, cut circles out of the cake.

Place a thin circle of cake in the bottom of a glass, then add a layer of whipped topping and blueberries.  Repeat, until a top layer of cake is arranged on top of the glass as a lid.

Garnish the top with whipped cream, blueberries, and a sprinkle of allspice or cinnamon. Serve right away with tall tea spoons.

There will be some cake left over. Enjoy it with coffee, or spread preserves over it and have it for breakfast or a snack.

Tomato Parsley Salad

This fresh and flavorful salad was so good that I made it twice on the same day! It is great with pita chips, a toast, or as a side dish to any meal.

Serves 2

4 small red tomatoes, cut into quarters
¼ cup fresh parsley (may substitute with cilantro)
¼ cup green onions, diced
1 teaspoon dry dill
1 teaspoon olive oil
salt and pepper

Toss together tomatoes, green onions, parley, and olive oil. Add salt and pepper to taste. Mix well, and sprinkle with dill. Serve immediately.

Nutty Biscotti

If you've ever wanted to try your hand at making biscotti, this is the recipe for you. I once thought biscotti would be a chore to make, but honestly, it's one of the simplest cookie recipes you'll find. Simply mix, bake, and slice.

This recipe is similar to traditional Jewish Mandlebrot. Great with coffee or a cold glass of lactose-free milk.

Makes 25 cookies

1 cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
½ cup walnuts, crushed
sliced almonds, for garnish

Preheat oven to 325 degrees F.

In a large bowl, whisk together flour, sugar, and baking powder.

In a separate bowl, beat the eggs and vanilla extract until the yolks are combined with the whites. Add the eggs to the flour mixture and mix well.  Gently fold in walnuts.

Divide dough in two and shape into 2 loaves. Sprinkle the tops of the loaves with slice almonds. Bake on a cookie sheet for 35 minutes.

Let cool on a cooling rack for 20-30 minutes, then cut into 1-inch-thick biscotti cookies.

These cookies are great for breakfast or dessert. Serve with coffee or a cold glass of lactose-free milk.

Veggie Pita Sandwich

Fresh veggies, hummus, and pita bread make for a quick and flavorful meal. Mix and match with your favorite vegetables and hummus flavors. Pita bread also comes in whole wheat, if you prefer whole grains.

Makes 1 serving

1 pita bread, cut in half

hummus (your favorite flavor)

4 small vine-ripened tomatoes, sliced

½ cup green onions, diced

salt and pepper, to taste

Toast pita halves until just warm and fill with a couple tablespoons of hummus after they cool.  Arrange tomato slices and green onions on top of hummus. Season with salt and pepper to taste.

Banana Peach Fruit Salad

Simplicity and flavor rule in my kitchen!  This is one of my favorite recipes for a fruit salad.  It can be put together pronto on any busy day.

Makes 2 servings

2 ripe bananas, sliced

2 ripe peaches, pitted and cubed

ground all spice

Mix the fruit in a medium bowl.  Sprinkle with all spice.  Serve immediately.

Honey Salmon with Peas

Honey makes an incredible marinade for salmon. Pair with boiled potatoes and whole wheat rolls for a quick meal any night of the week.

Makes 4 servings

4 salmon filets, rinsed and patted dry
4 tablespoons honey
salt and pepper, to taste
1 tablespoon cooking oil
2 cups frozen peas

Spread honey on both sides of salmon. Sprinkle with salt and pepper, and set aside for 15 minutes.

Heat cooking oil in a frying pan over medium heat. Add the salmon and cover with a lid. Fry until the fish turns pink. Flip the strips over and let them fry, uncovered, until they are completely pink throughout.

Heat frozen peas in the microwave until warm.

Serve immediately.

Blueberry Flat Bread

Need a quick but healthy breakfast?  Enjoy this fruity flat bread or create your own cream cheese and fruit combo! 

Flat bread, toasted

Tofutti Cream Cheese

Blueberries

Cherry for garnish

Spread cream cheese on the flat bread. Arrange blueberries on top. Garnish with a cherry.

Homemade Corn-free Powdered Sugar

If you want to eliminate corn from cooking and baking, that might be tricky as corn is a hidden ingredient of many common products used in cooking, such as baking powder, powdered sugar, or even xanthan gum.

Here is a recipe for corn-free powdered sugar that you can make easily at home:

1 1/2 tablespoon potato or tapioca starch
1 cup sugar

Combine the sugar and starch in a blender and blend until powdered.

Store in an airtight container in a dark cool place.

Click here for a recipe for homemade corn-free baking powder