Sunday, April 3, 2011

"Sunday Sharing What's For Dinner"

My daughter shared this recipe with me which she got off of the  website all of those foodies out there you will love this site...
 This is Jenna, the author of the website..
boy would I love her job...eating food and writing about it...and traveling around eating food and writing about it...right up there on my list of 
"What I would like to be when I 
grow up"
along with reading books for a living...
when you have a chance be sure to check out this site!...evidently not only did my daughter absolutely love it, but her husband, who desires bold, out of the box flavors, couldn't believe how much flavor a few simple ingredients was able to provide...

Penne with White Beans and Spinach
serves 4
3/4 lb dry penne pasta
1 T olive oil
2 garlic cloves, minced
1/4 cup sundried tomatoes, chopped
1 can cannellini beans, drained and rinsed
3 cups baby spinach
zest of one lemon
juice of two lemons
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup freshly grated parmesan cheese (or more to taste)
Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.
In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry.
And must not forget the yummy goodness at the end of a very satisfying meal...also from Jenna's website..
Anyways, this carrot cake is actually on the healthy side if I do say so myself. It features whole wheat flour and….carrots. Duh. The frosting features coconut and….butter. It’s glorious. So glorious in fact that now, at seven in the morning, I kinda sorta want to run to the store and buy mass quantities of carrots. What really sets this cake apart from the rest though is the crystallized ginger. It gives a spicy little chew to the cake and the flavor works really nicely with the cinnamon spice of the cake. If crystallized ginger ain’t your thing, I suppose you could sub in pineapple. Just don’t tell me about it because I’m a little obsessed with the ginger in this cake. Thanks.

Whole Wheat Walnut Ginger Carrot Cake
2 1/3 cup whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
1/2 cup canola oil
3/4 cup sugar
1/2 cup pure maple syrup
2 tsp vanilla
1/2 cup roughly chopped walnuts
1/4 cup chopped crystallized ginger
1 cup unsweetened shredded coconut
2 cups grated carrot
Heat oven to 350. Grease two 8 inch cake pans. Sift together flour, baking powder, baking soda, salt and spices. Set aside.
In another bowl, mix milk, sugar, maple syrup, canola oil and vanilla. Add dry ingredients to wet in batches. Mix together. Fold in coconut, carrots and walnuts.
Divide mixture between both cake pans and bake for 40-45 minutes.
Coconut Icing:
1/2 cup butter, softened
1/2 cup coconut milk
2-3 tsp vanilla
4 cups powdered sugar
2 cups unsweetened shredded coconut
Cream butter until light and fluffy. Add coconut milk and vanilla. Add powdered sugar and mix until smooth (use stand mixer and keep mixing for a solid 7 minutes). Add coconut and mix to combine.
Happy Susie Homemaker stuff..
So off I go to the store...and I am telling you if I forget the TP again..that will be 3 trips coming home with no husband is going to have a s**t fit, literally...why I chose to include that little bit of info, not sure, lets just blame it on early morning and not enough coffee my Mom in-law would say
 "Tee Hee"

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