Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Strawberry Basil CousCous Salad

This is such a wonderful salad – perfect for summer picnics.

1 c couscous, prepared and cooled

1/3 c lemon juice

3 tbsp olive oil

Salt and pepper

2 c diced strawbeeries

1/2 c chopped basil

1/2 c feta, crumbled

Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.

Serves 8. 3 WW points.

Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Chocolate Malted Cake

This is a quick and easy cake!

Cake:

1/2 c sugar

1/2 c malted milk powder

1 c flour

6 tbsp unsweetened cocoa powder

1/4 tsp salt

1 1/2 tsp baking powder

2 eggs

3/4 c milk

6 tbsp butter, softened

1 tsp vanilla

Glaze:

8 oz semisweet chocolate chips

2 tbsp butter

3/4 c heavy cream

Preheat oven to 350. Spray a 9 inch baking pan.

Beat butter and sugar together until smooth. Add 1 egg at a time and beat until incorporated.

Combine dry ingredients in a bowl and whisk to combine.

Mixx 1/2 the flour and milk in the bowl and beat until combined. Add remaining and beat until smooth.

Pour into pan and bake for 25 – 35 minutes. Let cool and flip out of the pan.

Make the glaze:

Heat the cream over medium heat until it comes to a boil. Remove from heat and add butter and chips. Let stand 5 minutes and whisk until smooth.

Pour over cake.

Serves 10.

Spicy Shrimp Salad

This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!

1 tbsp+ Olive oil

1 lb cleaned, peeled and cooked shrimp or langoustines

Salt and peoper

1 c breadcrumbs

1 tsp old bay seasoning

1/2 c mayo

2 tbsp milk

1 tbsp hot sauce

20 oz lettuce greens

Capers to garnish

Combine mayo, milk and hot sauce and set aside.

Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.

Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.

Serves 4.

Grilled Peppers and Burrata

This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!

4 medium bell peppers, quartered

4 oz Burrata or mozzarella

3 tbsp minced herbs – basil, sage, chives, tarragon

Olive oil

Salt and pepper

Balsamic glaze

Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.

In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.

Serves 4.

Texas Sheet Cake

So the kids don’t like nuts so only 1/2 nuts! This is a family fav my Moms BFF was from Texas and shared the recipe with my Mom.

Cake

  • 2 sticks unsalted butter, plus more, room temperature, for pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsweetened natural cocoa powder
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract

Icing

  • 6 tablespoons unsalted butter
  • 3 tablespoons unsweetened natural cocoa powder
  • 6 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted
  • 1 cup finely chopped toasted pecans (4 ounces)
  • Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
  • Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
  • Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  • Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using.
  • Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

Peanut Sauce Tofu with Roasted Brocolli

This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.

1 (12- to 14-ounce) block of tofu (firm or extra firm)

1 lb of broccoli cut into florets

1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)

1/2 teaspoon ground ginger

2 tablespoons lime juice (or orange juice)

1 tablespoon soy sauce

2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)

1 tablespoon sweet chili sauce or sriracha

Preheat over to 425.

Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.

Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.

Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.

I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.

In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.

Earl Grey Tea Cake With Dark Chocolate and Orange Zest

This cake is from the NYT – it so light and magical – the orange zest, chocolate bits and early gray are a winning combination. I upped the cream cheese and cut the cake in half because I like frosting in the middle of my cake.

FOR THE FROSTING:

  • ¾ c heavy cream
  • 2 tsp loose Earl Grey tea
  • ¼ c confectioners’ sugar
  • 1 c cream cheese

FOR THE CAKE:

  • ½ cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
  • 1 ½ c all-purpose flour
  • 1 tbsp loose Earl Grey tea
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 c sugar
  • 2 tsp freshly grated orange zest
  • 2 large eggs, at room temperature
  • ½ c whole milk, at room temperature
  • ¼ c chopped dark chocolate

PREPARATION

  1. Prepare the frosting: In a small saucepan, bring 1/2 c heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  2. Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  3. In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely. Slice in half, flipping one half onto a plate.
  4. To finish the frosting, add cream cheese with confectioners sugar and best until light and airy. On low speed add the cream and beat slowly increasing the speed until smooth.
  5. Spread 1/3 the frosting on the first layer. Flip the second layer on top. Top the cake with the remaining frosting to serve.
  6. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

Buttermilk Caesar Dressing

Another winner from Eating Well! The served it on salmon. I just mixed up a batch for quick lunches. I would add anchovy paste next time.

1/2 c buttermilk

1/4 c greek yogurt

1/4 c parmesan cheese, grated

2 tbsp lemon juice

2 tsp Worcestershire sauce

2 tsp dijon

1 clove garlic

I’m a blender or small food processor combine all ingredients and pulse till combined.