German Chocolate Cake

Adapted from Simple Healthy Tasty

1 1/2 cups soft wheat flour
1/4 cup baking cocoa
1 tsp baking powder
1 cup sucanat
1/2 t salt
5 tbsp oil
1 tbsp apple cider vinegar
1 cup cold water

Preheat oven to 350'F.

Mix flour, cocoa, baking powder, sucanat, and salt in a mixing bowl.  Make three deep holes in the mixture.  Pour oil in one, vinegar in another and vanilla in the last.  Pour water over all of it.  Mix well.

Pour into 9"x9" pan and bake for 30 minutes.  Cupcakes for 15 minutes.

Salmon Patties

12-14 oz canned salmon
2 eggs
1/4 cup bread crumbs
1 tsp Old Bay seasoning
1/2 tsp dried dill
1/2 tsp onion powder
2 tbsp olive oil

Mix all ingredients together in a medium bowl.  Form mixture into 5 or 6 patties.

Heat oil in a frying pan over medium heat.  Fry patties about 5 minutes on each side.  Serve with Dill Sauce.

Dill Sauce
1/4 cup mayonaise
1/4 tsp onion powder
1 tsp lemon juice
1 tsp pickle juice
1/2 tsp dried dill
1/4 tsp garlic salt

Combine all ingredients together and serve over Salmon Patties or fish sticks.


Torta Caprese

a.k.a Flourless Chocolate Cake
Adapted from Food Lovers Odyssey

9 oz good quality dark chocolate, chopped into small pieces (I didn't have dark chocolate, only semi sweet.  So I decreased the amount of sugar to 1 cup.)
1 cup butter
¼ cup cocoa powder
1 tbsp almond extract
1 ¼ cup granulated sugar
1 ½ cups ground blanched and toasted almonds (see instructions below)
6 eggs, room temperature

Preheat an oven to 310° and line the bottom of a 9-inch spring-form pan with parchment paper.

Slowly melt the chocolate and butter over a double-boiler.  In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined.  Add the ground almonds and whisk until combined.  Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.

Pour the mixture into the spring-form pan.  Make sure the mixture is level and smooth on top.  Bake for 50-60 minutes.  Cool and serve with chocolate spirals or shavings and powdered sugar.  Serve with gelato or whipped cream.

Blanch:  Boil some water and add desired amount of almonds.  Let almonds sit in water for 30 seconds.  Drain almonds and place on paper towels.  Pinch the almond at the fat end and the almond should pop right out!  Get the kids involved.  It was lots of fun!

Toast:  Heat oven to 350°.  Place almonds in a single layer on a baking sheet.  Bake for 5 minute intervals stirring in between, until almonds are blonde to light brown in color.  They will smell divine!

Grind:  Pulse almonds in blender until somewhat fine in texture.


Vegetable Frittata

I didn't measure any of the ingredients for this.  I just added what looked good.  So be creative and make this to your family's tastes!  Here's my best guess:

6 eggs
3/4 cup pureed spinach (I had it on hand but 10 oz frozen chopped spinach, thawed and throughly drained would work just as well.)  :)
2 tbsp olive oil
2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe.  My kids don't like it, so it was more for a bit of flavor.  So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese

Preheat oven to 350'F.

Beat eggs and spinach together in a bowl.  Set aside.

In a large oven-safe skillet, heat olive oil over medium high heat.  Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes.  Add red pepper, mushrooms, chilis and oregano.  Continue to saute until potatoes are tender about 10 minutes more.  Season with salt and pepper.  Add olives and mix together.  Level vegetables in pan and gently pour egg mixture over top.

Cook frittata for 30 minutes or until egg is set.  Top with tomato and cheese.  Serve with a side of pasta al olio and a green salad.

Pasta al Olio

A simple dish of cooked and drained pasta, usually spaghetti or farfalle, tossed with a few tablespoons of olive oil, salt and pepper and maybe a bit of basil or Italian seasoning.  If you want take it up a notch, add some sauteed onion, garlic and crushed red pepper and cook until onion is carmelized.  Fantabulous!!!


Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from Food.com

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.


Pot Roast alla Napolitano

2 1/2 - 3 lb pot roast
2 15 oz cans diced tomatoes
6 oz tomato paste
1 small carrot, shredded
5 medium carrots, 1" chunks
1 small onion, chopped
2 bay leaves
2 cloves garlic, sliced
1 tsp salt
1/4 tsp pepper
3 cups water
16 oz penne pasta

Combine all ingredients except pasta in slow cooker.  Cook on high 5-6 hours.

Cook pasta according to package directions.  Remove roast and carrots to serving plate.  Serve sauce over pasta.

Tuscan Soup

Adapted from Allrecipes.com

12 oz Italian sausage
8 cups water
2 tbsp vegetable broth powder
2 tbsp onion soup mix
4 large potatoes, cubed
salt and pepper to taste
1 bunch fresh spinach, washed and chopped
8 oz penne pasta

Brown sausage in frying pan.  In large pot, combine sausage, water, broth powder, soup mix and potatoes.  Cook on medium heat until potatoes are just tender, about 20-30 minutes.  Season with salt and pepper.

Meanwhile cook pasta according to package directions, until al dente.  Drain.

Add spinach and pasta to soup.  Continue cooking until spinach is lightly cooked, about 5-10 minutes more.
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