Coconut Cake

I made this cake for. Easter last year.  It was a huge hit.  Unfortunately I didn't take a photo.  Guess I will have to make it again.  I found the recipe in Bon Appetit magazine and it was credited to The Shubox Cafe in Cedar Grove, New Jersey.  It reminded me of a coconut cake we had down in Charleston a few years ago.

2 3/4 C. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 C. sugar
1 C. (2 sticks) unsalted butter, room temperature
1 C. canned sweetened cream of coconut
4 large eggs, separated
1 tsp. vanilla
1 C. buttermilk
Pinch of salt

Preheat oven to 350 degrees.  Butter and flour 2 9 inch cake pans.  Whisk flour, baking powder, baking soda, and 1/2 tsp. salt in a medium bowl to blend.  Using an electric mixer, beat sugar, butter, and sweetened cream of coconut in a large bowl until fluffy.  Beat in egg yolks and vanilla extract.  On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry.  Fold beaten egg whites into batter.

Divide cake batter between prepared pans.  Bake cakes until tester inserted into center comes out clean, about 45 minutes.  Cool cakes in pans on racks 10 minutes.  Run small sharp knife around pans to loosen cakes.  Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate.  Spread 1 cup cream cheese frosting (recipe below) over cake layer. Sprinkle 1 cup sweetened shredded coconut over the cake layer.  Top with second cake layer.  Spread remaining frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing into sides to adhere.  Cake can be prepared 1 day in advance.  Cover and refrigerate.  Let stand at room temperature for 2 hours before serving.

2 8oz. packages cream cheese
1/2 C. butter at room temperature
2 C. powdered sugar
1/2 C. sweetened cream of coconut
1 tsp. vanilla

Beat cream cheese in medium bowl until fluffy.  Add butter and beat to blend.  Add sugar, sweetened cream of coconut and vanilla; beat until well blended.

Pork Tenderloin with Mushrooms and Onions

This is another quick and easy main dish from Cooking Light.  I love all different kinds of mushrooms so I may do a variety of mushrooms when I make this.

2 tbsp. canola oil
1 pork tenderloin, trimmed
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
12oz. sliced shitake mushroom caps
3 C. frozen pearl onions, thawed
2 tbsp. chopped fresh thyme

Heat oil in a large high sided skillet over medium heat.  Sprinkle pork with salt and pepper.  Add pork to pan; cook, turning occasionally, until browned on all sides and a meat thermometer inserted into the thickest portion registers 145 degrees; about 15 minutes.  Remove pork from pan; keep warm.

Add mushrooms, onions, thyme, remaining salt and pepper to pan; cook, stirring and scraping pan to loosen browned bits from bottom of pan, until vegetables are soft, about 7 minutes. Cut pork crosswise into thin slices; serve with mushrooms and onions.

Serves 4--243 calories, 9.8g. fat, 27g. protein, 12g. carbohydrates, 2g. fiber, 74mg. cholesterol, 560mg. sodium, 25mg. calcium

Sausage Ragu Over Polenta

I found this in the January/February 2017 issue of Cooking Light.  It would be a welcomed addition to our winter rotation.   It only takes 25 minutes to make so it could be made after work.

1 tbsp. olive oil

12oz. bulk pork Italian sausage

1/2 tsp. black pepper

2 C. coarsely chopped onion

1 1/2 C. coarsely chopped carrot

3 garlic cloves, chopped

3 1/2 C. water, divided

1 15oz. can unsalted tomato sauce

2/3 C. quick cooking polenta

1/4 C. grated Parmesan cheese

1/4 C. chopped fresh flat leaf parsley

Heat oil in a large skillet over medium high heat.  Add sausage, cook 5 minutes or until browned, stirring to crumble.  Stir in pepper.  Remove sausage mixture to a bowl with a slotted spoon.  Remove pan fro heat, do not wipe our pan.

Combine onion, carrot, and garlic on a cutting board; finely chop.  Return pan to medium high heat.  Add onion mixture to pan; cook 5 to 7 minutes or until tender.  Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.

Bring remaining 3 cups water to a boil in a medium saucepan.  Whisk in polenta.  Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon.  Stir in cheese.  Serve polenta with sausage mixture and parsley, if desired.  

Serves 4, calories-366, fat-12.7g., protein-21g., carbohydrates-37g., fiber-7g., cholesterol-32mg., sodium-667mg., calcium-121mg.

One Pot Spaghetti with Sausage

This would make a great weeknight supper.  A pasta dinner usually means dirty every pot in the house!

2 tbsp. olive oil
8 oz. sweet or hot Italian sausage
1 onion halved and thinly sliced
1 carrot, grated
4 cloves garlic, sliced
1 tbsp. tomato paste
10oz. spaghetti, broken in half
14oz. cherry tomatoes
Kosher salt and freshly cracked black pepper
2 tbsp. chopped fresh parsley

Heat 1 tbsp. oil in a large wide pot over medium high heat.  Add the sausage and cook, breaking meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes.  Drain fat.

Add the remaining oil and the onion to the skillet, cook; stirring occasionally, until the onion softens, about 5 minutes.  Stir in the carrot, garlic, and tomato paste and cook until the garlic softens; 1-2 minutes.

Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 tsp. salt, and a few grinds of pepper to the pot.  Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10-12 minutes.  Remove from heat and add the parsley; season with salt and pepper and toss.

Per serving: 490 calories, 17g. fat, 16mg. cholesterol, 498mg. sodium, 64g. carbs, 6g. fiber, 17g. protein

Pizza Soup

I found this in the 2017 Taste of Home Annual Recipe book.  It would be quick and easy to make for work lunches.

1lb. ground beef
1 small onion, chopped
1 C. sliced fresh mushrooms
1 medium green pepper, cut into strips
1 28oz. can diced tomatoes, untrained
1 C. beef broth
1 C. sliced pepperoni
1 tsp. dried basil
Shredded mozzarella cheese

In a large saucepan, cook the beef, onion, mushrooms, and green pepper over medium heat until the meat is no longer pink and vegetables are almost tender; drain.  Stir in the tomatoes, broth, pepperoni and basil.  Cook until heated through.  Ladle into ovenproof bowls; top with cheese.  Broil or microwave until cheese melts and is bubbly.

Slow Cooker Pork Pozole

I have wanted to try making pozole for a while.  I am looking forward to throwing this into the crockpot some winter morning soon and coming home from work to a delicious meal.

1 15.5oz. can hominy, rinsed and drained
1 14.5oz. can diced tomatoes, undrained
1 14.5oz. can diced tomatoes with green chilies, undrained
1 10oz. can green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. salt
1lb. boneless country style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

In a 3 or 4 quart slow cooker, combine the first 9 ingredients; add pork.  Cook, covered, on low 3-4 hours, or until pork is tender.

Remove pork from slow cooker; cut into bite sized pieces and return to slow cooker.  Serve with lime wedges, cilantro, and corn tortillas.

Spicy Peanut Chicken Chili

This recipe turned up in the December/January issue of Simple and Delicious.  I like spicy post chemo treatments more than I did before.  This will be something new to try after the holidays.
I may substitute cannellini beans when I make this.  They have Mexican rotisserie chickens at Caputo's.

1 15oz. can pinto beans, rinsed and drained
1 14.5oz. can Mexican diced tomatoes, undrained
1 14.5oz. can no salt added diced tomatoes, undrained
1 14oz. Can chicken broth
1 12oz. pkg. frozen Southwestern corn
3 tbsp.  creamy peanut butter
1 to 2 tbsp. minced chipotle in adobo
2 tsp. chili powder
1/2 tsp ground cinnamon
3 C. shredded rotisserie chicken
Sour cream optional

Place first 9 ingredients in a 6 at. stockpot; bring to a boil.  Reduce heat, simmer, covered, until flavors are blended; about 15 minutes. Serve with sour cream, if desired.