On my ad-free cooking blog I only post recipes that people tell me they love – some are healthy, some are not, but they are all delicious! I record these recipes because I love to cook, and people tell me they appreciate looking at and trying out my recipes. Please write a comment if you have any thoughts about my posts so I know if I should keep experimenting with new recipes, documenting them, and paying to keep this blog advertisement-free. Thanks for the feedback! Enjoy!
Looking for ways to use up my bumper crop of arugula, I made up this easy pasta dish. You can easily substitute the arugula for fresh basil; just use a little less. It’s a super fast meal to prepare!
What you need:
Pasta (I used brown rice spaghetti by Tinkyada)
fresh lemon juice
parmesan (I use lactose-free l’Ancetre)
arugula or fresh basil
salt and pepper
What you do:
1. Cook the pasta in lots of water.
2. Squeeze lemon juice, about 1/2 a lemon per person. Mix it with a tablespoon or two of parmesan per person, a big drizzle or olive oil, and salt and pepper.
3. Chop arugula roughly and place in the bottom of a bowl. Place hot pasta on top of the arugula so the arugula wilts a tiny bit from the heat of the pasta. Pour the lemon mixture over top and mix it all up.
Mmmm, just in time for spring. You’ve got all that rhubarb coming up in your garden (or the grocery store!), and here’s the perfect recipe to utilize it. So moist, and the tangy rhubarb contrasts well with the sweet sugary-nutty topping. Either the people I work with are really really nice, or this cake is amazing – I think it’s both! Thanks guys!
What you need:
1/2 cup butter
1 & 1/2 cups brown sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt (not no-fat)
1 &1/2 cups rhubarb, cut into 1 cm chunks
for the topping:
1/2 cup chopped walnuts
1/2 cup white sugar
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon cardamom
What you do:
1. Preheat oven to 350 F.
2. Cream butter and brown sugar, then blend in egg.
3. Sift together flour, baking soda and salt.
4. Mix one-third of the flour mixture into the butter mixture by hand.
5. Add half the yogurt and mix until just incorporated.
6. Mix in one-third more of the flour, then the rest of the yogurt, then the rest of the flour. Mix until just combined or it will make a tough cake!
7. Add rhubarb, then pour into a buttered 9 x 13 inch pan, smoothing the top a little.
8. For the topping: melt the butter, then stir in white sugar, cinnamon, cardamom and walnuts. Spread this mixture over the top of the cake.
9. Bake for around 40 minutes, or until a toothpick inserted in the centre comes out clean.