Apple Cake

Apple Cake
From SmittenKitchen.com

I sprinkled powdered sugar on top. Christian ate this every morning for breakfast.

6 apples, I used Gala apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups white whole wheat flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Chicken Noodle Soup

Chicken Noodle Soup
Adapted from Country Living Magazine

Chicken noodle soup is a classic. In other words, it can sometimes be boring. This is a quick and delicious variation. Use whatever noodles you like best.

2 tablespoons extra-virgin olive oil
3 leeks, white and light-green parts only, cut crosswise into 1/3-inch pieces with rings intact
Kosher salt
Freshly ground pepper
8 cups chicken broth (maybe a few more)
1 clove garlic, smashed
1 1/2 cups noodles (use as much or as little as you want)
3 cups sliced roast chicken (can roast yourself, use leftovers, or buy it roasted)
2 cups frozen peas, thawed
2 tablespoons finely chopped fresh dill

In a 12-inch skillet over medium-high heat, heat oil. Once hot, carefully add leeks in a single layer, so rings don't unravel. Reduce heat to medium or medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.

Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 9 to 12 minutes (Depends on the type you use. I used whole-wheat shells). Discard garlic.

Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.

Linguine in Saffron Cream Sauce

This is so good I made it three times in one week. First with scallops, then with shrimp, then plain as a side dish. I also made it once with Smart Balance butter and it came out just as delicious as with regular.

Linguine in a Saffron Cream Sauce

For the Saffron sauce:
1/3 cup finely minced shallots
1/2 cup dry white wine
2 tablespoons heavy cream
1 stick cold butter, cut into pieces
1 pinch saffron threads
1 teaspoon fresh lemon juice
Salt and white pepper to taste

Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 8 - 10 minutes.

Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.

Salad with Warm Goat Cheese

Salads are so much better with a crunch! This is one of my favorite light lunches/dinners. The goat cheese is so creamy and lemony - it tastes so much better this way than simply crumbled. This recipe is originally from Barefoot Contessa, so I included her dressing recipe. When I make it, I just put a salad together with whatever vinaigrette I have on hand or I'll dress it with just olive oil, salt and pepper.



Salad with Warm Goat Cheese

1 (11-ounce) log plain or herbed Montrachet
4 extra-large egg whites, beaten with 1 tablespoon water
Panko bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil

Enough mixed salad greens for 6 servings

Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a plate and chill them for at least 15 minutes in the fridge.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.