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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

Lentil Stew

I adapted this from what was originally a Weight Watchers lentil soup recipe, but it turned out to be thick so I'm going to call it a stew.

I thought the raisins were interesting but I knew raisins and lentils would be good together because I like Adas Polowwhich also has lentils and raisins in it! Even my 4 year old loved this!

Use veggie broth to make this vegan.


Lentil Stew
Makes 4 servings

Ingredients
  • 1 medium shallot, finely diced  
  • 1 teaspoon cumin seeds    
  • 1 teaspoon olive oil  
  • 1 medium tomato, diced  
  • 1 cups dry green lentils, rinsed
  • 5 cups low sodium chicken broth    
  • 1 teaspoon salt  
  • 3/4 cup raisins  
  • 1 teaspoon dried mint leaves, crushed
  • juice of 1 lime
Directions
  1. In a nonstick pot, saute shallot and cumin seeds over medium heat until the shallots are slightly brown and the cumin is toasted.
  2. Add the tomato and lentils and stir to combine.
  3. Add all other ingredients except lime juice and simmer over medium heat until lentils are soft (20-30 minutes). If the liquid runs out before the lentils are cooked, you can add more. I like them with a bit of texture so I don't cook them until their mush, but it's up to you.
  4. Squeeze on some lime juice before serving.
  5. Serve with a nice salad.

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