Wow - how time flies when you are having fun. Can't believe it's been 3 weeks since I posted a blog. I love what I am doing - so sometimes sitting down at the computer instead of cooking is challenging. Here's something I really enjoy - I am sharing a picture of some of my favorite assistants at Cooks Warehouse. Not only are the unfailing efficient and thoughtful, they are some of the most fun people to be around! And in the spirit of really wonderful folks, here's a fast and easy delicious dessert recipe to share with some of your favorite "peeps":

Refreshing Lemon Cake
The Cake:
1 Cup All-Purpose Flour
½ Cup Whole Wheat Pastry Flour
2 Tsp Baking Powder
2 Tsp Lemon Zest
½ Cup Nonfat Greek Yogurt
1 Cup Sugar
3 Large Eggs
½ Cup Canola Oil

The Glaze:
1/3 Cup Fresh Lemon Juice
¼ Cup Powdered Sugar

Step One
Preheat the oven to 350F. Spray an 8-inch springform pan with nonstick cooking spray and line the bottom of the pan with a parchment round - coat with nonstick spray.
Step Two
Place the flour, baking powder, and zest in a bowl, stir to combine.
Step Three
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour mixture to the yogurt mixture, then add the oil and stir to incorporate.
Step Four
Pour the batter into your prepared pan. Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake for 15 minutes.
Step Five
Run a knife around the edge of the pan, and remove it from the pan. With a toothpick poke holes all over the top. Combine the ingredients for the glaze and pour slowly over the cake. Cool completely before serving.

Unexpected Gifts

It’s been a pink week for me! On Tuesday, I arrived to teach a private class at Cooks Warehouse and a present was waiting for me. The Brookhaven team knows me well - A “Glam Box” of Pink Lipsticks and Glosses were the perfect fun surprise! So in the spirit of unexpected gifts, fun and laughter, here’s one of my favorite desserts. So Fast, Easy, and Delicious, it's a gift to you AND your family or guests.
Grilled Bananas with Pecans and Cinnamon
4 Ripe Bananas

¼ Cup Dark Brown Sugar
2 TB Cinnamon, plus more for garnish
1/2 Gallon Vanilla or Ginger
Ice Cream or Yogurt

1/2 Cup Pecans, Chopped and 
Roasted
Step One
Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. In a small bowl, combine the brown sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
Step Two
Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin darkens and easily pulls away from the bananas. When done, place on a plate, and while still warm, dollop with a scoop of Vanilla Ice Cream, sprinkle with roasted Pecans and cinnamon. Serve Immediately.

Sweets for the Sweet - Valentine Truffles

February is a wonderful month for those of us who love chocolate. Yeah! I would much rather a box of homemade candies than ones that are purchased, wouldn't you? I am sharing my super easy and delicious chocolate truffle recipe, so you can pass on the love, too. The truffles are not health food, but a real treat made with all natural ingredients and no preservatives or artificial flavors. One unctuous dark sweet can take care of a whole lot of chocolate craving.

This recipe is so easy, your children can make them with you. If you are sharing with the little ones, just substitute any fruit juice for the 2 TB of raspberry liqueur. I love dark chocolate, and like rolling the truffles in cocoa powder, but if you can switch it up, by rolling them in chopped toasted nuts or coconut.

Dark Chocolate Raspberry Truffles

8 ounces Bittersweet Chocolate (at least 70% Choc Liquor), chopped finely
¾ Cup Heavy Whipping Cream
2 TB Unsalted Butter
2 TB Raspberry Liqueur
½ Cup Unsweetened Cocoa Powder

Step One
Place the chocolate in a bowl and set aside. Heat the cream and the butter on the stovetop until it comes to a boil. Immediately remove it from the heat and pour it over the chopped chocolate. Let it stand for about 5 minutes to soften the chocolate, then whisk the chocolate and the cream mixture together. Be patient, it will get smooth. Add the liqueur.

Step Two
Pour the mixture in a 9 x12” pan and cover it really well with plastic wrap. (Fats like butter and cream pick up off odors in the frig very easily, so you really want it well covered.) Place the pan in the frig for at least 8 hours, or overnight – or until it firms up.

Step Three
Place the cocoa powder on a plate. Remove the chocolate from the frig. Using a teaspoon, scrape the chocolate mixture into a small ball and place it in the cocoa mixture. Roll it around until it is coated, and then place on another plate. At this point you can return them to the frig, or serve them right away.

Veggie Overload!

A "terrific" trio of Angela, Shayna and me, (she said modestly:), presented a fun class at Cancer Wellness at Piedmont last week. Soup and Yoga was a wonderful morning of yoga - followed by three yummy soups. We enjoyed Lighten Up Seafood Gumbo, Sweet and Sour Green Tea Soup, and this fantastic recipe for Veggie Overload Soup that can be served warm or cold:

(I know it looks like a lot of ingredients - it is. But its so good! And it keeps for 4 - 5 days in the frig and for 3 months in the freezer)

Veggie Overload

1 TB Olive Oil
2 Cups Sliced Leeks
1/2 Cup Sliced Celery
½ Cup Sliced Fennel
4 Grated Garlic Cloves
4 Cups Chopped Broccoli
4 Cups Spinach
2 Cups Shelled Edamame (or Lima Beans)
2 Cups Green Peas (or Blackeyed Peas)
¼ Tsp Smoked Paprika
½ Tsp Cumin
6 - 8 Cups Vegetable Broth – or Light Chicken Broth
3 Cups Water
½ Cup Cooked Brown Rice
2 – 4 TB Lemon Juice (to taste)
½ Tsp Kosher or Sea Salt, plus more to taste
½ Tsp Freshly Cracked Black Pepper, plus more to taste

For Garnish:
Fresh Tomato Salsa - 1 Cup Fresh Tomatoes finely chopped and tossed with 1/2 Tsp of Lemon juice, 1 Tsp of Olive Oil, I TB of Chopped Cilantro and salt and pepper to taste
No Fat Greek Yogurt

Step One
Heat the oil in a stockpot. Add the leek, celery and fennel. Sauté 4 - 5 minutes or until tender. Stir in the garlic and cook 1 minute. Add broccoli, spinach, edamame, peas, rice, paprika, and cumin. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 30 minutes or until vegetables are soft. Add the brown rice to the soup.

Step Two
Process about ¼ of the soup at a time in a food processor or blender, place in a large bowl. Stir in the lemon juice, salt and pepper. Garnish with a TB of Greek Yogurt topped with the fresh tomato salsa

Pressure With Flair!

A group of fun folks gathered last week to take my "Pressure With Flair" class at Cooks Warehouse. They made a fantastic dinner, including Italian Red Pepper and Cauliflower Soup, Chili Verde Pork with Corn Tortillas and ended the evening with luscious Coconut Bread Pudding with Caramelized Pineapples. (And I mean luscious!) Here's the recipe for you to try it too!

Coconut Bread Pudding with Caramelized Pineapples
1 TB Unsalted Butter, Softened

1 (16 oz) Can Cream of Coconut)
1 Cup Half and Half
3 Large Eggs, Beaten
½ Cup Unsalted Butter, Melted
¾ Cup Sugar
1 TB Dark Rum
½ Tsp Grated Nutmeg

1 Cored Pineapple, Chopped
1 ½ Cup Toasted Coconut*, divided
8 Cups (1”) Cubed French or Italian Bread
1 Recipe Pineapple Sauce**

Step One
Butter 1 (8”) Round Baking Pan.

Step Two
Place the next 7 ingredients in a bowl and stir to combine well. Add the pineapple and 1 cup of the toasted coconut. Place the bread in a large bowl and pir the mixture over the bread. Let sit for 15 – 30 minutes, tossing to coat the bread, well. Spoon the mixture into the prepared pan.

Step Three
Pour 1 ½ cups water in the pressure cooker, and prepare the harness. Place the pan in the harness and lower into the cooker. Secure the lid and over high head, develop pressure to medium. Reduce the heat to medium and cook for 12 minutes.

Step Four
Release the pressure according to the cooker’s directions. Remove the pudding and sprinkle the remaining coconut over the top. Serve the pudding warm or chilled with the pineapple sauce.

**Pineapple Sauce

¼ Cup Unsalted Butter
¾ Cup Brown Sugar
1 Cored Pineapple, Chopped
3 ¼ Cups Pineapple Juice, divided
Zest of 1 Orange
Zest of 1 Lime
1 TB plus 2 Tsp Cornstarch
Combine the remaining ¼ cup of juice and the cornstarch together in a small bowl. In a saucepan, combine the butter, sugar, pineapple, 3 cups of juice and zests. Bring to a boil. Add the cornstarch mixture to the pineapple mixture and cook and stir until thickened.

**To Toast the Coconut
Place on a baking sheet and toast at 350F for 5 – 7 minutes or until beginning to brown.

A Gift of Lemon Sunshine

My friend Susan brought me a treasure the other day – Meyer Lemons from her brother-in-laws tree in Florida. I love all lemons, but the Meyer is my favorite. Especially in January when the cold seems never ending when the bright color and taste seem to fend off winter blahs. Meyer's have tender orange-y peels, wonderful floral aromas, and all the delicious flavor of a lemon without the puckery tang of regular lemons. In the early 1900’s Frank Meyer discovered the fruit – believed to be a cross between a lemon and a mandarin orange.

To celebrate Meyer Lemon season that runs from December to about April, here are 4 of my favorite ways to use them. Don’t have Meyer Lemons? These recipes work super with any lemon:

Winter Kale and Garlic
1 LB of Kale (1 prepackaged, chopped bag – if you can’t find the bag, strip the leaves from the center ribs and slice them into thin ribbons,)
1 TB Olive Oil
4 Garlic Cloves, Grated or Minced
1 Tsp Red Pepper Flakes
1 Tsp Anchovy Paste*
½ Cup Light Chicken or Vegetable Broth
2 - 4 TB Lemon Juice
1 TB Grated Lemon Zest
Kosher or Sea Salt and Freshly Cracked Black Pepper to taste

Step One
Heat the oil in a large pot over medium heat. Sauté the garlic, pepper and anchovy paste for about 1 minute, stirring constantly.

Step Two
Add the kale, using tongs to stir it as it cooks. Add the broth and cover the pot. Turning the heat to low, allow the kale to steam for 5 – 7 minutes or until it is tender. Remove from the heat, add the lemon juice, zest, salt and pepper to taste and serve.

*Yes, anchovy paste! I promise it won’t taste fishy when you finish. If you don’t have the paste, just chop 1 anchovy finely.

Light and Luscious Lemon Vinaigrette with Baby Greens
2 TB Freshly Squeezed Lemon Juice
Zest of 1 Lemon
½ Tsp Dijon Mustard
½ Tsp Honey or Agave Syrup
¼ to ½ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper To Taste

Place all the ingredients in a jar and shake. Taste for salt and pepper. Toss with baby greens and serve.

Lemon Olive Oil
Make lemon olive oil by taking a cup of your favorite oil and heating it til just warm. Add the peel of 2 lemons to it, and let sit for an hour. Strain and place in a glass bottle. (Make sure to wash the outside of your lemons well, before peeling!)

Lemon Chicken Marinade
½ Cup Lemon Juice
2 TB Honey or Agave Syrup
2 TB Olive Oil
1 Garlic Clove, Grated
½ Cup Your Choice of Chopped Parsley, Thyme, Marjoram or Oregano or combination

10 – 15 minute dip in this marinade is all that is needed for a delicious lemony flavored entrée.

Romesco Sauce for the Holidays!

We had such a fun Spanish winetasting at the Greene's the other night - wish you were there:) The Romesco sauce was a big hit, and I promised to post the recipe to my blog. If you are not familiar with Romesco sauce, it is Spain's answer to Italy's red sauce. Delicious as a dip with seafood, pork, tenderloin or chicken, it can also play a starring role topping pasta. Whip up a batch for the holidays and watch it disappear!

Romesco Sauce
1 1/2 Cup Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper, plus more to taste
Up to 3/4 Cup Extra Virgin Olive Oil

Step One
On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.

Step Two
Cube the bread, and place in a bowl with the vinegar for 30 minutes.

Step Three
In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil as desired. (You can also just drizzle a little oil over the finished Romesco.) Taste for salt and pepper and serve.