CHOCOLATE CHIP COFFEE CAKE: An Old Favorite!

coffee cake3 textMy mother used to love to buy lady’s club cookbooks. You know the ones – they’re made up of the members favorite recipes. Once I left home, she would buy them for me, too. This was years before the internet. Back then, we had to rely on cookbooks, magazines, and recipes passed on from friends and family.

Chocolate Chip Coffee Cake became an instant favorite of mine. Not only is it delicious, but it’s made in a bundt pan, which makes serving easy.

I feel obligated to disclose that back when I was very young and could afford the calories, I would top my serving of Chocolate Chip Coffee Cake with vanilla ice cream, followed by chocolate sauce. Amazing!!!

CHOCOLATE CHIP COFFEE CAKE

  • 1/2 cup + 1 T butter at room temperature, divided
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups + 1 T all-purpose flour,  divided
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips (I use Nestle’s)
  • 1/3 cup dark or light brown sugar (I use dark)
  • 1/4 cup powdered sugar
  • 1/2 cup walnuts, chopped & lightly toasted
  • 2 tsp cinnamon

Preheat oven to 350º Fahrenheit.

Prepare the bundt pan by melting 1 T butter and stirring in 1 T flour. lemon cake11Using a pastry brush, paint flour/butter thoroughly on bundt pan – getting into all the crevices. coffee cake8In an electric mixer, cream together 1/2 cup butter and granulated sugar for 3 minutes (don’t cut this time short).chocolate chip cookies5 Beat in eggs and vanilla. coffee cake9In a separate bowl, combine the 2 cups of flour, baking soda, baking powder, and salt.bundt2 On low speed of mixer, beat in 1/2 of sour cream (don’t worry about being exact). coffee cake10Beat in 1/2 of flour mixture, then beat in remaining sour cream, followed by remaining flour. Stir in chocolate chips. (The picture below shows vanilla being added now – I forgot to add it earlier with the eggs.)coffee cake11In a separate bowl, combine brown sugar, powdered sugar, walnuts, and cinnamon. coffee cake5Spoon half of batter on bottom of bundt pan, gently spreading it out evenly.coffee cake4Sprinkle on half of brown sugar mixture, then spoon on remaining batter, spreading it evenly. Finally, sprinkle on remaining brown sugar mixture. coffee cake6Bake at 350º F for 45-60 minutes, until toothpick comes out clean (it’s okay for there to be chocolate from the chips).coffee cake7 When done, remove from oven and let cake sit in pan for 20 minutes before removing to a wire rack to completely cool. coffee cake1Sprinkle on powdered sugar, if desired.

 

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BELIZEAN RICE AND BEANS: A One-Pot Wonder!

Belezian rice and beans textThis is probably the easiest meal you’ll ever make. Simply chop the onion, cilantro, and red pepper, then throw everything into the pot and cook for 30 minutes.

This recipe is a lovely combination of subtle flavors. Try not to leave out any of the spices – I know most are only 1/8 tsp, but they’re important for the overall effect.

NOTE: Belizean Rice & Beans is super good topped with Avocado Sauce!

BELIZEAN RICE AND BEANS – makes about 5 cups

  • 1  15-oz can pinto beans, including liquid
  • 1 cup onions, chopped
  • 2 T fresh cilantro, chopped
  • 4 T butter
  • 1  15-oz can coconut milk (or 1/2 cup powdered coconut milk plus enough water to make 15 oz)
  • 1 cup uncooked long-grain white rice
  • 1 red pepper, chopped
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/8 tsp chili powder
  • 1/8 tsp celery seed
  • 1/8 tsp coriander
  • 1/8 tsp nutmeg
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder

Mix all ingredients in a 2-quart saucepan. Belezian rice and beans3Bring to boil, then reduce heat to simmer. Cover and cook over low heat for a total of 30 minutes. At first, stir now and then – until it’s been cooking for about 20 minutes. At this point most of the liquid will have been absorbed into the rice. Stir more often now to prevent burning. If all the liquid has been incorporated before the 30 minutes is up, turn off the heat and let the covered pot sit on the hot burner. This is to make sure the rice is completely cooked. belezian rice and beans2Eat as is, or do something crazy (like I do) and serve as an open faced sandwich on a homemade English Muffin or arepa, topped with avocado. Yummmm!

SPICY MACARONI SALAD: Nothing Bland About This!

spicy mac & cheese textWhen asked to attend a potluck, my Spicy Macaroni Salad is often specifically requested. Unlike the usual bland pasta salads, this recipe will wake up your mouth…in a good way!

It’s super easy to make and does well with being made in advance so the flavors have time to blend.

SPICY MACARONI SALAD

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 T lemon juice
  • 2 tsp salt
  • 2 tsp Dijon mustard
  • 1 tsp garlic, pressed or minced
  • 3/4 tsp ground black pepper
  • 1/8 tsp Tabasco (or other hot sauce)
  • 8 oz small elbow macaroni
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup scallions
  • 1/4 cup chopped parsley
  • 1 T dried dill (or 3 T fresh)

In a large bowl, whisk together the buttermilk, mayonnaise, lemon juice, salt, Dijon, garlic, pepper, and Tabasco. spicy mac & cheese1Stir the carrots, radishes, cucumber, scallions, parsley, and dill into the dressing. Mix well and chill.spicy mac & cheese2Cook pasta in salted water until just tender. Rinse with cold water to stop the cooking (don’t worry, it will continue to soften when mixed with the dressing) and drain. Mix into the dressing. Chill at least an hour to allow the flavors to penetrate the pasta.spicy mac & cheese3

 

AVOCADO SAUCE: Add A Creamy Tang To…Well, Everything!

AVOCADO SAUCE textAvocado Sauce is a quick and easy topping for tacos, salads, quesadillas, or anything else you want. As opposed to guacamole, which is usually chunkier, it’s meant to pour – thus covering more territory.

Queen of Freeze Bonus:  This sauce can be successfully frozen!!! So take advantage of avocados when they’re at bargain prices in the market (or if you’re lucky enough to have your own tree). Make up large batches (make sure you try the recipe first) and freeze in portion sized containers.

AVOCADO SAUCE

  • 8 oz tomatillos
  • 1 avocado
  • 1 jalapeño pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 T lime juice
  • 1 tsp garlic, pressed
  • 3/4 tsp salt

Remove and discard papery wrap from tomatillos. Wash thoroughly and cut into quarters. Place all ingredients in food processor.avocado sauce4Pulse until creamy – scraping down sides as needed.avocado sauce3 Adjust seasoning to your preference.

SWEET POTATO CORNBREAD – A New Tradition!

sweet potato cornbread textSWEET POTATO CORNBREAD

  • 1½ lbs sweet potato (either 1 big one or 2 smaller ones)
  • 7½ oz (1½ cups) fine grind cornmeal
  • 2½ oz (1/2 cup) all-purpose flour
  • 1¾ oz (1/4 cup) dark brown sugar
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1¾ tsp salt
  • 4 eggs
  • 1/2 cup milk (whole milk is best, but I’ve used nonfat)
  • 8 T + 1 T butter, divided

Preheat oven to 425º Fahrenheit.

Cook the sweet potato – either in the microwave or oven – until it’s easily pierced with a knife. (Don’t boil it – it’ll take on too much water.) Let cool enough to handle.sweet potato cornbread7 Split in half lengthwise. sweet potato cornbread6Scoop out the insides, measuring out 1½ to 1¾ cups, and mash. sweet potato cornbread8The skin and remaining insides are not going to be used.

In a medium bowl, beat the eggs. Whisk in the milk and mashed sweet potatoes. Melt 8 T butter, then whisk into the sweet potato batter. sweet potato cornbread1In a separate bowl combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. sweet potato cornbread9Pour the dry ingredients into the wet and gently mix together just until the flour is incorporated. (Don’t over-mix.) Over medium-high heat, melt remaining 1 T butter in a 10″ non-stick or cast iron skillet until bubbling. sweet potato cornbread2Pour in batter, spreading out evenly. Sweet potato cornbread3Bake at 425º F 25-30 minutes – until toothpick comes out clean.sweet potato cornbread4You can eat it plain, or top with butter, maple syrup, honey, etc.

 

AJOBLANCO (ALMOND GAZPACHO): A Refreshing Change!

almond gazpacho textOne, generally, associates ‘gazpacho’ with the red, tomato based chilled soup. But there are other types, including ajoblanco – an almond based gazpacho.

As is typical with these chilled soups, they are easy to prepare. But for maximum flavor, they need to be refrigerated for several hours before serving…so plan ahead!

NOTE: This is a delicious soup, but a little is quite enough. It’s a very rich soup and not meant to be an entire meal.

AJOBLANCO – (ALMOND GAZPACHO) – makes 5½ cups

  • 3 slices good quality white sandwich bread
  • 2 cups water
  • 1¼ cups + 3 T blanched slivered almonds, divided
  • 1½ T sherry vinegar
  • 1 clove garlic
  • 3/4 tsp salt
  • pinch cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 1/8 tsp almond extract
  • 1 cups green grapes, sliced in half

Remove and discard crusts from bread. Place bread in medium sized bowl and cover with the 2 cups of water. Let soak for 5 minutes. almond gazpacho6While the bread is soaking, grind 1¼ cups almonds in a blender until they become a fine powder – about 30 seconds. almond gazpacho7Gently squeeze water out of bread back into the bowl (you’re going to use this water). almond gazpacho8Place the bread into the blender with the almonds. Set aside 1½ cups of the bread water for later. Into the blender, add the remaining water in bowl (NOT the 1½ cups you set aside), the vinegar, garlic, salt, and cayenne. Blend for 30 seconds. almond gazpacho9With blender running, slowly drizzle in the olive oil.almond gazpacho2 Pour in the 1½ cups bread water and run blender to mix.almond gazpacho3 Strain soup into a serving bowl. almond gazpacho4Into a small bowl combine 1 T of the strained soup with the almond extract. Then pour 1/2 tsp of this mixture into the soup (it enhances the almond flavor) and discard the rest (a little goes a long way). almond gazpacho5Correct for seasoning, if needed (I usually need more salt). Chill, at least, 3 hours – more is better. Toast remaining 3 T almonds in a dry skillet or toaster-oven.

To serve, ladle soup into small bowls and top with toasted almonds and grapes. If you like, you can drizzle on more olive oil – but I think that’s a bit too much richness.

GREEK POTATOES -A Lemony Wake Up Call!

GREEK POTATOES textOne of my favorite flavor combinations is lemon and garlic, so it’s no surprise that Greek Potatoes are a go-to side dish in our house. Not only is it delicious, but it’s super fast and easy to prepare. (It does take about 40 minutes to bake, but that’s hands-off.)

I highly recommend using a firm potato such as Yukon Gold or a red potato – the pieces will retain their shape. I’ve made this dish with russets, and they tend to kind of mash.

GREEK POTATOES – makes about 5 cups

  • 1½ lbs Yukon Gold or red potatoes
  • 1/4 cup lemon juice
  • 2½ T vegetable oil
  • 1/2 T olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried oregano
  • 1-3 cloves garlic, pressed (I use 2)
  • 1½ cups boiling water
  • about 2 T chopped parsley

Preheat oven to 475º Fahrenheit.

Chop unpeeled potatoes into chunks that are no smaller than 3/4″. (If they’re too small, you’ll lose the balance of a firm outside and creamy inside of each piece.)

Into a flat bottomed, high sided casserole dish combine the potatoes, lemon juice, vegetable oil, olive oil, salt, pepper, oregano, garlic, and boiling water.GREEK POTATOES3 Place in 475º F oven uncovered. Bake, stirring gently every 20 minutes, until almost all the water is evaporated. This will take about 40-60 minutes. There will still be oil remaining on the bottom.GREEK POTATOES2 Remove from oven and sprinkle on parsley. Serve while hot.