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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

Quinoa & Black Bean Salad

This is my lunch for the next 2 days. I divided the salad into 2 glass containers and packaged the dressing separately. The sweetness of the raisins is actually really nice. You could also add corn kernels, chopped avocado, and cumin powder to change things up a bit. Cilantro would have been nice, but I didn't have any.


Quinoa & Black Bean Salad
Makes 2 servings

Ingredients
  • 1 cup cooked quinoa
  • 1 cup cooked black beans
  • 1/4 cup diced cucumber
  • 1/4 cup shredded carrot
  • 1 medium tomato, diced
  • 3 scallions, chopped
  • 1 tablespoon chopped fresh herbs (I used mint)
  • handful of raisins or dried currents
  • 2 lemons, juiced
  • 1 teaspoon avocado or olive oil
  • 1/2 teaspoon tomato paste
  • salt
  • pepper
  • chili sauce to taste
Directions
  1. Combine the quinoa, beans, cucumber, carrots, tomato, scallions, herbs and raisins with a fork. 
  2. Combine the lemon juice, oil, tomato paste, salt, pepper and chili sauce in a little jar and shake it.
  3. Refrigerate until ready to serve.
  4. Combine the salad with the dressing just before serving. 

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