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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

Creamy Chickpea Pasta with Parmesan Cheese

Unfortunately when I was "adapting" the recipe, I added too much stock so it was a little soupy. I'll give you the recipe the way I made it, but maybe you should start with a cup of stock and if it doesn't blend well, add a bit more until it's a thick saucy consistency. I'm still posting the recipe, because even though it didn't turn out right, it was still incredibly delicious!
 
 


Creamy Chickpea Pasta with Parmesan Cheese
Makes 4 servings
 
Ingredients
  • 2 cups dry pasta
  • 2 cups of chickpeas, drained and rinsed 
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 cups chicken stock
  • 1/2 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons dried parsley (I didn't have fresh. Boo!)
  • salt
  • pepper
  • olive oil
Directions
  1. Cook the pasta according to package directions. Use any shape you like. Shells or any kind with ridges would work best to hold the sauce. Set aside.
  2. Cook the onions over medium heat in some olive oil until golden brown, about 5 minutes, then add the garlic. Cook another minute or two until the garlic turns golden. Be careful not to burn it. 
  3. Add some salt and pepper to taste along with the chickpeas then add the stock and bring to a simmer.
  4. Blend the mixture with 2 tablespoons of olive oil until smooth. Stir in the sour cream. 
  5. Toss the pasta with this fabulous sauce then add the cheese and parsley. If you have fresh it's better, but I didn't.
  6. This is where you might sprinkle on more cheese and bake it if you had time.  Otherwise, eat some and pack the rest for lunch! If there's anything left after that, serve it to your kids for dinner! I don't know about yours, but mine go crazy for pasta!
Tips:
  • Make it vegetarian by using vegetable stock!
 

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