1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup of sugar
4 large eggs
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
Preheat the oven to 350 degrees.
1. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
2. Line the bottom with parchment paper. Grease and flour the pan.
3. Sift together the flour, baking powder, and salt into a bowl.
4. In another bowl, mix together the yogurt, 1 cup of sugar, eggs, and vanilla.
5. Whisk the dry ingredients into the wet ingredients.
6. Fold the vegetable oil into the batter, making sure it’s all well mixed.
7. Pour the batter into the prepared pan and bake for about 45 minutes, or until a cake tester placed in the center of the loaf comes out dry, not wet.
Let cool for at least 15 minutes before removing from the pan.
1 1/2 lb. swordfish steaks
1/2 cup fresh orange juice
1 tbsp. grated fresh ginger
2 tsp. sesame oil
2 tbsp. light soy sauce
1 tbsp. cornstarch
2 tbsp. water
1. In a shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 90 minutes.
2. Grill the swordfish (keep remaining marinade in bowl) for 6 to 7 minutes per side until the swordfish is opaque in the center.
3. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
I had a nice time having lunch and catching up with “The Americans” star Matthew Rhys today. Topics of conversation included movies, television, the upcoming Oscars, “The Americans” and of course food.
3 cups brown rice
3 cups vegetable stock
3 cups water
3 cups carrots (sliced very thin)
2 cups mushrooms (sliced)
1 cup leeks (sliced thin)
1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)
2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed) Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.
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1 cup dry lentils
2 medium sized carrots (diced)
2 medium sized celery stalks (diced)
1 medium size onion (diced)
3/4 lb. small red potatoes (cut into 1/2 in. pieces)
1 garlic clove (minced)
1 16 oz. can of Italian Style Stewed Tomatoes
8 cups chicken broth
1 tsp. salt
1 tsp. pepper
1 small head escarole ( about 1 lb.) (thinly sliced)
3 cups water
1. In a 5 quart pot, add 3 tbs. of olive oil. Over a medium heat, warm oil and add carrots, celery and onion. Cook until tender and stir occasionally. Add garlic and stir until garlic browns. Add salt and pepper.
2. Stir in stewed tomatoes (with the liquid), lentils, chicken broth, potatoes, and water. Stir with spoon. Heat to a boil. Reduce heat and cover. Simmer for 50 minutes. While soup is simmering (about 20 minutes in) add the shredded escarole. Stir escarole and continue to simmer. Add a pinch of salt if needed. You can serve with some grated cheese on top.
Serve hot. Serves 4-6 people
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