Sunday, February 20, 2011

Light Spice Yogurt Cake

I know I just posted the lemon cake less than two weeks ago, but I made this for my class and everyone loved it and asked if it would be on the blog. So, by popular demand, I bring you very lightly spiced yogurt cake!

1 c flour
3/4 c sugar
1 t baking soda
1/8 t freshly grated nutmeg
1/4 t cinnamon
1/8 t salt
1 1/2 c yogurt
1 egg
1 t vanilla extract
1 t almond extract
1/4 c melted butter
cardamom syrup (recipe below)

cardamom syrup: in small bowl, mix 6 crushed cardamom pods with 1/4 c boiled water and 1/4 c sugar. Let sit 5-10 minutes. Strain through sieve, discard pods.

In a large bowl, mix dry ingredients. In a separate bowl, mix remaining ingredients. Add wet ingredients to dry, including the syrup. Stir until thoroughly combined. Pour into lightly greased loaf pan. Bake on 350 for 25 minutes, or until golden brown and inserted toothpick comes out clean.

Saturday, February 19, 2011

Really Delicious Hearty Breakfast

I love mushy food. I'm sure you've read that here before. So perfect breakfast on a day that I don't need to be anywhere at any time? Polenta, steamed kale and, of course, a poached egg. I don't know what those foods make you think. I know what I think:
mmm mushy, creamy polenta...
kale? The ultimate green leafy.
...and everyone knows poached eggs make EVERYTHING better!

Double the recipe for two people; I cooked for me and me alone!

1/2 c polenta, or any grind corn meal
1 c water
pinch salt
4 dino kale leaves, roughly chopped
medium saucepan full of boiling water
pinch salt
1 T vinegar (any kind, though probably not like balsamic)
1 egg
shredded cheddar cheese (optional)

In a small saucepan, bring 1 c water and pinch salt to boil. Slowly add polenta, whisking until incorporated. Lower heat to low. Stir every minute or so with wooden spoon. Cook until mixture pulls away from sides when stirred. Remove from heat, pour into serving bowl.
Blanche the kale in the medium pot of boiling water (quick dump in and slotted spoon out; no need for ice water); place kale on top of polenta in bowl. Bring water back to boil, add vinegar. Poach egg by cracking egg into small cup, bringing cup to water's surface, and quickly dumping egg into water.
Maintain slow boil, cooking for about 2-4 minutes, checking by pulling egg out of water with slotted spoon and gently tapping yolk with your finger to check done-ness. When done, remove egg from water and place on top of kale. Sprinkle with cheddar if using. Dig in!

Tuesday, February 8, 2011

Easy Lemon Yogurt Cake

I've been waking up early on the weekends. It's just in my blood at this point. I can't help it. And I enjoy it! I wake up, tip toe out of bed, and put something cheesy on Netflix. I make myself a cup of tea, cozy up on the couch, and I'm set. But this past Sunday I had a hankering for something sweet. Not french toast- too boring (if I'd had challah that would be a different story). Not pancakes (too similar to the Chinese scallion pancakes I made the night before). A quick look in the fridge told me what was possible. I had a quart of vanilla yogurt that was a week past its expiration. Now, you may read that line and think EW THROW IT OUT! But come on, everyone knows that for many things, the expiration date is actually a "sell by" date. Not a date on which the product will "expire". This applies especially to yogurt, which can be good for at least two weeks beyond said date. But anyway, it's just as good if you have fresher yogurt; yogurt-past-the-expiration-date is not a requirement for this recipe.

And yes, this satisfied my sweet tooth as a terrific early morning breakfast treat to enjoy as I vegged out on the couch. Reminiscent of my early days as a child in front of the television watching Mickey Mouse Club (those were the days...).

Lemon Yogurt Cake

1 c flour
1/2 c sugar
1/2 t baking powder
1/2 t salt
1 1/3 c yogurt
1/3 c oil
1 egg
1 t vanilla
zest and juice of 1 lemon

Mix dry ingredients in a large bowl. Add the rest of the ingredients and stir well until combined. Bake on 350 for 20-30 minutes, until golden brown on top and inserted toothpick comes out clean.
Cool in pan for 5-10 minutes, then on a cooling rack. Yum.