Apple Oven Cake

On weekends, I really enjoy making breakfast. I put on the coffee and start whipping something up. My latest things are muffins (I've begun experimenting with all sorts of versions) and this, an Apple Oven Cake. I made it this morning and thought I'd share it with you. It's really tasty and is especially nice in the fall when apples are "in", but since apples are always "in" around here, you could really make it year-round.

It's super easy and quick, and delicious! I think you'll get hooked on it, too.

Apple Oven Cake

3 Tbsp. butter

1/4 cup packed light brown sugar

1/8 tsp. cinnamon

1 sweet apple, such as Fuji, peeled and sliced

3 large eggs

1/4 tsp. salt

1/2 cup each flour and milk

powdered sugar

Preheat oven to 425. Melt butter in a 12 inch ovenproof frying pan over high heat (pictured in the recipe was a cast iron skillet, so if you have one of those, you may want to use it). Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.

Meanwhile, in a blender, whirl together eggs, salt, flour and milk. Pour egg mixture into pan (over the apples and brown sugar) and bake until puffed and brown, about 15 minutes. Sprinkle with powdered sugar. Serve right from the pan.

Says: "Serves 6" (um! more like 3). Each serving has 189 calories, 5g protein, 9g fat, 23g carb, 203mg sodium, and 124mg chol.

Recipe courtesy of Sunset Magazine, Oct 2009.

Salads for Summer

Summer is here - and you know what that means: time to make salads! I am a salad fiend and have enjoyed eating them since I was a kidlet. Nothing is more refreshing on a hot summer day.

Here are some of the ones I make frequently. In fact I'm making the lentil salad tonight and serving it along side falafels in pita with shallot yogurt, feta, roasted peppers, eggplant dip, and dolma (stuffed grape leaves).

Egyptian Lentil Salad

2 cups green lentils
6 cups water
2 whole garlic cloves, peeled
2 bay leaves
1 cup thickly sliced green onions (incl. tops)
1 small hot green chile such as a jalapeno pepper, seeded and finely chopped
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. grated lime peel
2 Tbsp lime juice
3 large cloves garlic, minced or pressed
1 tsp. ground cumin
salt
2 Tbsp. finely chopped cilantro or parlsley

Rinse lentils, sort and discard any foreign material. Drain well. In a 4 qt. sauce pan, combine lentils, water, 2 garlic cloves, and the bay leaves. Bring to a boil over high heat. Cover, reduce heat, and simmer until lentils are tender (about 25-30 min). Drain, then discard the garlic and bay leaves. Let lentils cool for 15-20 min.

Transfer to a large bowl and mix lightly with onions and chile. In a jar with a tight-fitting lid, combine oil, vinegar, lime peel and juice, minced garlic, and cumin. Cover, shake well, and pour over lentils. Stir mixture lightly. Season to taste with salt. Cover and let stand at room temperature until flavors are blended (about an hour). If made ahead, cover and refrigerate until the next day but bring to room temp. before serving. Garnish with cilantro or parsley. Makes 4 entree servings or 8 side dish servings.

Pairs well with grilled sausages and a good beer.

Green Bean and Fingerling Potato Medley

For about 4 servings
Fingerling potatoes, approximately 3-4 per person (try to get them all about the same size)
Green beans, enough for the number of people you are cooking for
1 clove garlic, minced
3 green onions, sliced thinly

For the dressing:
2 Tbsp. white wine vinegar
zest of 1 lemon, and the juice of that lemon
salt and pepper
fresh lemon thyme if you can get it, otherwise regular thyme, to taste
mix the above, then add 1/2 cup extra virgin olive oil

Fill a large pot with enough water to cover all the potatoes but do not yet add them to the water. When it comes to a boil, add salt, then the potatoes. I cooked mine for about 7-8 minutes.

While the potatoes are boiling, trim the green beans, prepare the dressing and mince the garlic and onions. Set aside.

When the potatoes are done, take them out of the water and place them into a large mixing bowl. For simplicity's sake, in the same boiling water the potatoes were in, add the green beans. Blanch for approx 5-6 minutes. Do not overcook the beans. They will lose all flavor. When done, rinse under cold water to stop the cooking process and preserve the vibrant green of the beans. The best way to do this really is to "shock" them in a bowl filled with ice water.

Add cooked green beans to the potatoes in the bowl, then the vinaigrette, garlic and green onions. Give it a stir, taste for seasoning. Enjoy either warm or at room temperature.

Pairs well with just about anything, especially roasted or BBQ'd chicken, and a glass of Pinot Grigio or other crisp white wine.

Pork Tenderloin with whole grain mustard sauce

Lest you think I am vegetarian, I'd better get a meat recipe in here! With all the veggies, photos of veggies, souffles and the like, it was looking a bit vegetarian around here. Not that that's bad.....heaven knows, most of us aren't eating enough of them! In fact, the cookbooks I've acquired recently are vegetarian because I needed some inspiration to make more interesting veggie dishes.

Pork is a strange ingredient for me to select for my first meat recipe, because I'm not really a pork eater. I made this mostly for my husband and a friend who was coming over for dinner Saturday night. They both loved it. Super easy. Try it sometime.

It's Pork Tenderloin in a zesty Dijon Mustard Sauce over Egg Noodles. The noodles soak up the sauce which is really key to this recipe. I also prepared steamed broccoli alongside it.

Pork Tenderloin with whole grain mustard sauce

2 cups uncooked medium egg noodles
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup dry white wine
3 tablespoons whole-grain Dijon mustard
2 tablespoons water
2 teaspoons cornstarch

Cook noodles according to package directions, drain.
While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Recipe courtesy of Cooking Light Magazine, October 2001.

Serves 3-4.