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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

Bal's No-Butter Chicken

I love butter chicken don't you? It's my number one choice when we get Indian food for lunch at work. Each restaurant makes it differently too. There's one place nearby that makes it a little bit sweet, and really saucy. But all that cream ... yikes!

This version is made without cream, and it was so easy to prepare. It was also pretty delicious. Even my 6 year old loved it. You can serve it with rice, but I prefer to eat it with naan. I'm not the biggest fan of rice.

Still saucy without all the cream.

I love this little grater. It's perfect for ginger and garlic.

Bal's No Butter Chicken
Adapted from Cooking Channel
Makes 4 servings

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/4 cup plain yogurt (I used Balkan style)
  • 1/2 cup water
  1. Heat the oil in a large pan over medium-high heat. Saute the onion, garlic and ginger for about 4 minutes or until the onions start to turn golden.
  2. Add the tomato paste, brown sugar and all the spices. Mix well and cook for another 2 minutes. Add the chicken and stir well to coat with the tomato paste mixture.
  3. Stir in the yogurt and water and simmer for about 8 minutes or until the chicken is cooked through and the sauce has thickened.
  4. Serve with rice or naan.


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