Archive for February, 2015

Yogurt Pound Cake



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.


Orange Glazed Swordfish




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.

Oscar Cookies



If you’re having an Oscar party this Sunday, Eleni’s of New York can add a great touch to it, with these cool sugar cookies.

Sugar Lime Cookies




2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter (softened)
1 1/2 cups white sugar
1 egg
1/2 tsp. vanilla extract
Zest of one large lime (finely minced)
3 tbsp. lime juice
1/2 cup sugar for rolling cookies

1. Preheat oven to 350 degrees.

2. Line cookie sheets with parchment paper.

3. In a small bowl, mix together flour, baking soda, baking powder and salt. Set aside.

4. Using a mixer, beat together the butter and sugar until smooth.

5. Beat in egg, vanilla extract, lime juice and lime zest.

6. Gradually blend in the dry ingredients.

7. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

8. Bake 8 to 10 minutes or until lightly browned.

9.  Remove to cool on wire racks.
















Cooking With Mr. C.’s Lentil Soup


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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

olive oil


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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