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Tag Archives: 3/20/13

Carrot Cake with Cream Cheese Frosting

carrot cake with cream cheese frostingCommunity meeting training dinner, 3/20/13

Carrots don’t make it health food, but they do add some vitamins.

Cake:

  • 3/4 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups grated carrots (from 5-6 large carrots)

Frosting:

  • 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners sugar

Cake:
Preheat oven to 350. Grease a 9×13 pan.

In a large bowl, combine oil, white sugar, and brown sugar. Mix well. Add eggs, applesauce, and vanilla, and mix thoroughly to combine.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Add this flour mixture to the wet ingredients in the other bowl and stir until just combined. Add carrots and mix to combine.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

Frosting:
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.

Serves 24.

Simple Cornbread (with less fat!)

Committee meeting working lunch, 9/6/12
Community meeting dinners: served with sausage and root vegetable stew, pork chili

This lower-fat cornbread is moist and flavorful – you’ll never have to go back to the butter-heavy cornbread of the past.

  • 1 cup flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain nonfat yogurt (or use vanilla and omit sugar)
  • 1/4 cup sugar (omit if using vanilla yogurt)
  • 2 eggs

Preheat oven to 400. Grease an 8×8” pan.

In a large bowl, combine flour, cornmeal, baking soda, and salt. Mix thoroughly. In a separate medium bowl, combine yogurt, sugar, and eggs, mixing well. Add the yogurt mixture to the flour mixture and stir until just combined.

Pour batter into prepared pan and bake 20-25 minutes, until the bread is lightly browned and springs back when gently poked in the center.

Pork and White Bean Chili
Adapted from Bon Appétit

Committee meeting working lunch, 8/16/12
Community meeting training dinner, 3/20/13

This simple meal is hearty and filling. As a bonus, it tastes even better as leftovers.

  • 1 tablespoon canola, vegetable or olive oil
  • 1 pound ground pork
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 jalapeno pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 cup beef or chicken stock, or liquid from cooking beans, or water
  • 3 large tomatoes, roughly chopped OR 1 14.5-ounce can diced tomatoes
  • 3 cups cooked white beans (from 1 cup dry beans) OR 2 cans white beans

In a large pot, heat oil. Add ground pork and cook until lightly browned and cooked through. Remove cooked pork to a plate or bowl. To the now-empty pot, add onion, carrots, and jalapeno. Cook on medium heat, stirring occasionally, until softened, 8-10 minutes. Add chili powder, cumin, and oregano and cook one minute, stirring.

Add stock/bean liquid/water, tomatoes, and beans. Return cooked pork to the pot. Bring to a boil, then reduce heat to a simmer and cook for 30-40 minutes. Spoon into bowls and serve.

Serves 8.

All the ingredients in bold are things you can grow in your own garden.

Spring Greens and Vegetables Salad with Vinaigrette

Community training dinner, 5/21/12

This salad uses the earliest spring vegetables that are easy to grow in your own garden: lettuce, turnips, radishes, and scallions. This salad is very light and bright-tasting, perfect for spring.

Vinaigrette Dressing:

  • 2 tablespoons lemon juice, white wine vinegar, or 1 tablespoon of each
  • 1 clove garlic, chopped
  • 1 large pinch salt
  • black pepper, to taste
  • 3 tablespoons olive, vegetable, or canola oil

Salad:

  • 8 oz lettuce or other salad greens, washed and dried
  • 4 radishes, thinly sliced
  • 2 turnips, thinly sliced
  • 1 bunch scallions, sliced (about 1/2 cup)
  • 1/2 cup parsley leaves (optional)
  • 3 oz feta cheese (optional)

Make dressing: use a whisk or fork to mix together lemon juice/vinegar, garlic, salt, and pepper. Add oil and mix thoroughly. This will separate out as it sits because oil and vinegar do not like to mix. You can whisk or shake it again before you use it.

Toss salad: Combine lettuce, radishes, turnips, scallions, parsley (if using) and feta (if using) in a large bowl. Add dressing and toss to combine.

Serves 6.

 

VARIATION: Spring Greens and Vegetables Salad with Creamy Dressing

Community meeting training dinner, 3/20/2013

Instead of the vinaigrette, use this creamy dressing from the roasted sweet potato salad, and skip the feta cheese.

Dressing:

  • 1 clove garlic
  • large pinch salt
  • ¼ cup plain yogurt (or substitute low-fat sour cream if plain yogurt is unavailable, or omit and make changes noted below – do not use vanilla yogurt)
  • 2 teaspoons lemon or lime juice (increase to 4 teaspoons if omitting yogurt)
  • ½ teaspoon mild chili powder
  • 2 teaspoons vegetable, canola, or olive oil (increase to 2 tablespoons if omitting yogurt)

Dressing: Finely mince the garlic. Add a large pinch of salt to the garlic on the cutting board and continue to mince, then use the side of your knife to grind the salted garlic into a paste. Get it as smooth as you can, but don’t worry if there are still some larger pieces. Scrape the garlic paste into a small bowl. Add yogurt, lemon juice, and chili powder and mix well with a fork. Add oil and mix well.