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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

One Pot Pasta Alla Puttanesca (Vegan)

I'm playing catch-up here with all these pasta recipes. At this point, you may be thinking that I eat pasta every day. I don't!

This one is pretty awesome, especially since it's a one pot meal. Shannon (yup.. it's vegan) suggested that we use whole wheat pasta since it thickens the sauce.

Be sure any canned products you use come in BPA free cans. If you can find these items in glass jars that would be better.


One Pot Pasta Alla Puttanesca
Adapted from yup.. it's vegan!
Makes 4-6 servings

Ingredients
12 oz whole wheat pasta
  • 2 oz sliced black olives (I used Kalamata - that's what I had)
  • 1 14-oz can artichoke hearts, rinsed, drained, and chopped
  • 3/4 cups cooked chickpeas
  • 2 tablespoons capers
  • 1/2 large onion, minced
  • 2 cloves garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  red pepper flakes (or to taste)
  • 1/2 teaspoon black pepper
  • salt if needed
  • 3 cups vegetable broth
Directions
  1. Place the pasta in a large pot.
  2. Add the rest of the ingredients, except the broth to the pot. Do not mix. The pasta is on the bottom for a reason.
  3. Pour the broth over everything. The pasta is on the bottom of the pot so it can soak up the broth. If you mix it, some of the pasta may not have enough liquid covering it to cook properly.
  4. Cover the pot and bring to a boil. Reduce to medium-low and place the lid on the pot. You can stir after a few minutes. Keep your eye on it so it doesn't run out of liquid. Cook for about 10 minutes or until the pasta is cooked through.

Comments

  1. Oh man, this looks so good. I can't wait to try this with gluten-free pasta--printing it out and pinning it!

    ReplyDelete

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