ChefUptothePlate

Food, Nutrition and Cooking


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Can you top this?

Cooked Topping for Salad, or fish, or chicken

Olive oil cooking spray

1 pint grape or cherry tomatoes, halved

1 onion sliced into thin slices

2-3 cloves garlic, minced

1 cup corn kernels

Spray large skillet with cooking spray and heat on med-high heat. Saute tomatoes and onions until they soften, add garlic and corn kernels and continue to cook until corn kernels have a slightly roasted look. The entire cooking time is less than 5 minutes.

Serve warm or cold on top of mixed greens, kale, fish, chicken

Enjoy! Makes about 3 cups. IMG_2306 (1).JPG

 

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It’s a cake walk

Olive Oil Cake

2 cups all purpose flour

1 3/4 cup granulated sugar

1/2 t baking soda

1/2 t baking powder

1 t kosher salt

1 cup extra virgin olive oil

1/4 cup Cointreau or triple sec

1/4 orange juiceIMG_2303.JPG

1 1/2 T orange zest

3 eggs (or 3/4 cup egg substitute)

1 1/4 cup unsweetened vanilla almond milk

Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.

Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.

Pour the batter into the prepared pan and bake 1 hour. Let  cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.

This cake can be frozen. Let thaw completely before serving.

The cake is very dense and rich. Serves at least 16 people.