Orange Cake

I have baked this cake countless time and it has never gone wrong. This is great cake to serve as a trifle in Martini glass or ice cream bowl. Layers goes something like.. 1^st cake at the bottom, then 4 tbsp of juice of fresh orange, 2nd layer ..Fresh Oranges cut into half’s,  3^nd layer pecans and wall nuts and fat free whipping cream in-between layers..oh! I am sure you know where I am going with this..Let your creative juices flow.

 Here is The Orange cake Recipe:

·         Tbsp ( 1 stick ) sweet butter at room temperature. Want a little less fat..Substitute 4 Tbsp with any margarine base. ( Optional)

·         2 eggs separated

·         Zest of 2 Oranges. Peel them as you peel apple and then grind in coffee grinder or chopper.

·         1 ½ cup unbleached all purpose flour
3      3/4 cup granulated sugar

·         1 ½ tsp baking powder

·         ¼ tsp baking soda

·         ¼ tsp salt

·         ½ cup Orange juice fresh (best flavor ) or from container will do.

Pre heat Oven to 350 degree. Grease 10 inch Bundt pan or a square one will do.

Cream butter and sugar beating until light.  Add egg yolks and orange zest and mix again.

Sift the flour with baking powder Baking soda and salt and mix.  Add dry ingredient alternately with the Orange juice to the batter. ( If the batter feels too thick, add little more Orange juice. I did add ¼ of a cup extra.)

Grease Bundt pan and pour batter. Bake for 30-35 minutes

Cool for 10 minutes before removing it.  Pour Orange glaze on top.  serves 8 to 10 portions.

For  the Glaze

¼ cup Orange juice

¼ cup granulated sugar.

Combine Orange juice and sugar in a sauce pan and simmer for 10 minutes while stir occasionally. I try to make it look like a syrup or a little thicker.  

Cajun Jambalaya

 Who doesn’t love, One pot meal and now that I purchased Cajun spices, why not use it before I tuck it in some corner of my pantry where it would lay  until expires. Vegans get creative. This is quite a versatile recipe..have fun with it!

• 1/2 lb. shrimp, cleaned with tails removed
• 1/2 tsp cayenne pepper
• 1 Tbs oregano (dried)
• 1 tsp thyme (dried)
• The Recipe requires 1/4 lb Andouille sausage (chicken variety would do) sliced into rounds. I used Italian spicy Sausages instead.
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 plum tomatoes, chopped
• 3 cups fat-free chicken stock..yes did use stock for this one. Maybe next time I wont. :-)
• 2 bay leaves
• 1 tsp Tabasco sauce, plus more to taste
• 1 cup uncooked brown rice
• 1 cup okra, sliced into rounds
• 2 tsp fresh basil, chopped
• salt and pepper
• store bought Cajun spices
• I did see Cajun jambalaya seasoning but then I wanted to finish what I have.
• 1/3 tsp chili powder optional

In a bowl, combine the shrimp, cayenne, oregano, and thyme And tsp of Cajun spices. Toss to coat. set aside.

Set a heavy pot over high heat and add the andouille./Italian sausages. Cook for several minutes, until the andouille begins to brown and crisp on the outside edges. Add the onion, pepper, celery, and garlic. Cook 3-4 minutes to allow the vegetables to soften. Add the tomatoes, stock, bay leaves and Tabasco and 2 tsp of Cajun spices and chili powder.  Slowly stir in the rice. Bring to a simmer and cook for 10 minutes. Add the shrimp (along with any remaining seasonings from the bowl) and okra.( I stir fry  okra separately in a pan cause its gooey ). Cook another 5-10 minutes, until the shrimp is cooked through and the rice is tender. Stir in the basil  salt and pepper( you can add this with rice too). Serve with additional Tabasco so each diner can adjust the amount of spice to suit their taste.

Fettuccini Alfredo that won’t block your Arteries .

Do you think what I think when I order Fettuccine Alfredo in restaurants “ I need to starve to eat this dish today”  ..you bet I  starve.  The buxom calorie  numbers go something like this .. 604 calories per serving, with 19 g fat and 114 mg of cholesterol. Yes there is an option and yes it is  possible to eat finger licking yet healthy food and smitten all over.

Here is my and kids approved version...this I what I packed for my son for lunch this morning!!

• 1.      3 tbsp all-purpose flour
• 2.      1/4 tsp kosher salt
• 3.      3 pods of Garlic
• 4.      1/8 tsp freshly ground black pepper
• 5.      1 tsp dry Oregano
• 6.      1 tsp dry parsley ( ¼ bunch of fresh parsley can be added instead)
• 7.      1 1/2 C 2% milk.
• 8.      Low fat cream cheese optional  
• 9.      3/4 C grated Parmigiano-Reggiano cheese (about 3 oz)
• 10.  3  tsp olive oil s
• 11.  6 oz whole wheat fettuccine ( anti kids)
• 12.  4 C bite-size broccoli florets
• 13.  ¼ tsp Chili flakes Optional
• 14.  I also add 1 cup of cubed boneless chicken Or fresh spinach OR broccoli.

1. ·         In a medium saucepan, heat  3 tbsp of olive oil over medium heat. Add garlic and sauté until golden brown.  Add 3 Tbsp of flour and stir well so it dose not form into lumps. Don’t let it turn brown in color.  Add milk and cream cheese stir. Add black pepper  and chili flakes, oregano and parsley. Simmer for few minutes and then add cheese.
2. ·         On the side , heat 1 tbsp of olive oil add  2 chopped garlic pods,  chicken , salt, sprinkle oregano, parsley and fry till light brown in color.  Add it to the above mixture.
3. ·         Do  the same for Broccoli and spinach. You can either add it to the mixture of assemble with rest later.
4. Prepare pasta per package directions. Transfer pasta  to large serving bowl and toss with cheese sauce,  broccoli and spinach .

Cajun Pasta

An exceedingly yummy, pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. The basics spices for Cajun is like cayenne pepper (important!), paprika, white pepper and garlic or onion powder. And you can add Cajun extras to this dish—things like Andouille sausage, crawfish, or shrimp. Play with it…have fun!
Just remember: part of the deliciousness of this pasta dish is the spicy kick. So don’t wimp out on me, baby. The recipe follows: This time I have given an original recipe and decided to write the changes in brackets ( ) so you can make decision which one you want to go with.
The original recipe is from Pioneer women.

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• Recipe requires 2 cups Low Sodium Chicken Broth but I water was as good as broth ;-)
• 1/2 cup White Wine ( I did not add this )
• 1 cup Heavy Cream( I replaced with 2% milk and 3 Tbsp of corn starch)
• Cayenne Pepper To Taste( I added Indian red chilli flakes)
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste
• VEGANS: Do buy Veg burger. Cut into small pieces and shallow fry until golden brown and add it to the recipe.
• PS  I just bought Cajun spices mix( any brand is good) and it made my cooking a bit simpler.

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken( veg burger for vegans).  Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic, tomatoes. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth.( I just poured water 2 cups..hehe) Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in milk, stirring/whisking constantly. Add corn starch diluted in water. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. The mixture should look creamy thick and not liquidy.

Top with chopped fresh parsley and chow down!

Homemade Macroni Cheese.

So I just decided to make America’s favorite dish Macaroni Cheese from scratch and for some reason wanted Southern style dont ask me why. So I browsed and found some strange names as food titles like Cowboy food Cowgirl food..Marlboro man food..And all I wanted is a cow kid food oops I mean, my kid food… aren’t they they hardest to please!...Here is what I decided to try with few changes.

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
• 1/4 cup All-purpose Flour
• 2-1/2 cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, sharp cheddar or make your own mix and avoid Mozzarella.  Grated approx 4 cups.
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Seasoned Salt, More To Taste
• 1/2 teaspoon Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.