Food, Nutrition and Cooking


My Mother’s Carrot Cake

Carrot Cake
3/4 cup wheat germ
1 cup all purpose flour or whole wheat flour
1/2 t salt
1.5 t ground cinnamon
1/4 t ground nutmeg
3/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/4 t ground ginger
8 oz crushed pineapple and juice (canned)
2 eggs
1/2 cup canola oil
1 t vanilla
1.25 cups grated carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins

Preheat oven to 350 degrees F.

Mix everything together. Bake in a greased tube pan (bundt pan) for 45 minutes.

Let cool and enjoy

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Vacation Tuna

I call this post “Vacation Tuna” because whenever I taste it, I feel as if I am on vacation. It’s delicious on crusty bread or if you’d like to pulse the results in a food processor, it makes a great hors d’oeuvres spread. I have also used it as a topping for baked potatoes.

Tuna with Olives, Lemon and Capers

8 oz tuna packed in olive oil, partially drained. (I recommend Ortiz Bonito del Norte if you can get it)
small clove of garlic, minced
zest of ~ 1/2 lemon
Juice of about 1/3 lemon
1/8 cup finely chopped onion
1/8 cup green or black olives, chopped
1 T capers (chop if capers are large)

Mix all the ingredients together breaking up the tuna as you go. You can chop this more finely in the food processor if you wish. Makes enough for 2 large sandwiches.

Note: this recipe can easily be doubled or tripled. When doing so, I recommend using 1/3 tuna packed in oil and 2/3 in water.