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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Stuffed Peppers

I made Persian Style Spaghetti for my family tonight and since I'm not eating starch at the moment, I decided that stuffing the meat mixture into a pepper could be yummy. It actually worked out very well. I just sprinkled some grated parmesan on top and it tasted just as good as pasta!

You could probably stuff this meat mixture into other vegetables like eggplant or tomatoes.

Stuffed Peppers

Makes 6-8 servings

  • 6-8 sweet bell peppers (any colour)
  • 1 lb lean ground beef
  • 1 large onion diced
  • 1 red pepper diced
  • 2 celery stalks diced
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • salt
  • pepper
  1. Slice the top off the peppers (keeping the tops). Slice a very small amount off the bottom just so that the peppers stand up. Remove seeds. Rinse inside and out and set aside to dry.
  2. Sauté the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (a potato masher works better).
  3. Add the vegetables and keep cooking until meat is done.
  4. Add spices and stir well.
  5. Add tomato paste stirring well and cook another 2 minutes.
  6. Let the mixture cool slightly then stuff into dry peppers. Put the pepper tops back on (it's optional of course) and wrap each pepper in a double layer of foil or, line a glass baking dish in a double layer of foil and cover with more foil.
  7. Bake at 400F for 45 minutes or until the peppers are tender. Let cool for 10 minutes before serving.


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