Plum Cake

Plum cake is a Christmas tradition in my family. I think it tastes even better the next day.

Beat together:

• 2 c self rising flour (or flour + 1/2 tsp. soda)
• 2 c sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup vegatable or soy oil
• 3 eggs
• 2 jars plum baby food (sm. size)

Grease a bunt pan, pour mixture in and bake at 325° F for 1 1/4 hours, or until pick comes out clean.

Icing: Mix powdered sugar and lemon juice to desired consistency and ice while cake is cooling. For maximum moist and sugary deliciousness, poke small holes in the top of the cake before icing to allow icing to seep in.

Cheese, Onion and Bread Souffle

This recipe is from Real Simple. It's not! But it's a fun use for old bread - savory, fluffly, hot, delicious!

Ingredients:
2 Tbs. butter, plus more for the dish
10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into ½-inch pieces
2 cups hot milk
1 small onion, sliced
4 eggs, separated
7 ounces Swiss cheese, grated
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 pinch ground nutmeg
1 pinch ground cayenne pepper

Preheat oven to 400° F. Butter a 2 - 2 ½ quart soufflé dish; set aside. Place bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed.

Melt the 2 Tbs. of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake until golden and firm, 45-50 min.

Roasted Sweet Potatoes

I don't actually know the difference between sweet potatoes and yams, but according to my mom, who's perfected this recipe over many years, YAMS are more delicious.

• Scrub yams and poke holes using a fork
• Place yams on a cookie sheet lined with aluminum foil
• Cook at 400°F until yams are soft (about an hour)

Serve with brown sugar and butter.

Roasted Red Potatoes

Great for entertaining! Prep work can be done in advance. Cook duration and temp. can be adjusted to optimize for timing with very little oversight. Dish retains heat well and can be kept in a warm oven for a while without drying out.

New potatoes are low in starch and best during spring and early summer. The goal is to get the potatoes soft on the inside and crisp on the outside. They should have a golden brown color and subtle herb-i-ness that optimizes their natural flavor.

Ingredients:
4 lb. red new potatoes, cut into 6ths (about 25 potatoes)
1/3 cup olive oil
1 Tbs. chopped fresh rosemary (heaping)
1 Tbs. chopped fresh thyme (heaping)
Salt and freshly ground pepper, to taste

Directions:

Wash potatoes, cut out any bad spots, then cut into evenly sized pieces. (Tip: Cut each potato in half, then cut each half 2 more times along a diagonal. Quartering smaller potatoes is probably sufficient.)

In a bowl, combine the potatoes, olive oil, rosemary, thyme, salt and pepper and stir to coat potatoes evenly. Transfer to 1-2 large pans or cookie sheets that have been lined with foil (shinny side up). Potatoes should be evenly spread out.

Preheat oven to 400°F.

Roast until the potatoes are tender, golden brown and crisp, about 1 hour. Check on potatoes 30 min into cooking and use a fork to toss any that are sticking.

Variation: Cook at 400°F for first 30 min (potatoes will be soft, but not crisp), then reduce heat and continue roasting to ensure potatoes are ready when the rest of the meal is. I've gone as low as 200°F to extend the last 5-10% of cooking over 20-30 min.

Tomato and Goat Cheese Tart

Ingredients:
Flour for the work surface
1 sheet puff-pastry dough, thawed according to package directions
4 plum tomatoes, sliced 1/4 inch thick
1 clove garlic, finely chopped
6 sprigs fresh thyme, leaves only
2 teaspoons olive oil
2 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 3-ounce package goat cheese
Fresh basil (optional)

The tomato mixture can be prepared up to a couple hours in advance. I find the longer the tomatoes marinate, the more intense the flavor.

In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar, salt, and pepper. Cover and set in the fridge.

Pre-heat oven to 375° F.

Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.

Transfer the tomato mixture to the pastry; overlap tomatoes slightly and leave a 1/2-inch border. Use a slotted spoon to ensure excess liquid stays in the bowl. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, about 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

Chunky, Spicy Tomato Soup

This quick recipe makes a low fat, low calorie soup that tastes like good ole comfort food...with a little kick. And chances are, you already have all the ingredients in your pantry!

Makes 4-6 servings. Or, get some fresh bread and turn it into a meal for 2. Great after a long day!

Ingredients
3 Tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans low sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes (reduce quantity to make less spicy)
3/4 cup of any small pasta (i.e., pastina)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Warm the olive oil in a large soup pot over medium heat. Add the carrots, onion, and garlic and saute until soft, about 4 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10-15 minutes, or until noodles are cooked and soup is desired consistency.

Butternut Squash Risotto

Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. In this easier-than-average risotto, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.

Ingredients:

7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.