Cake from a box

1 cake mix
1 6-serving instant pudding
1 c water
1/2 c oil
4 eggs

Mix together, pour into a well greased pan, bake according to cake mix directions.

Hey, or:

1 box chocolate cake
1 can cherry pie filling
3 eggs

blend and bake 350 x 1hour in a bundt pan

Focaccia

Recipe courtesy Anne Burrell

Prep Time:

20 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

30 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it withplastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy lookingfocaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Oh baby!

Via Kelly - something that Keith makes

Coconut Rice

2 c white or Jasmine rice
1 can coconut milk
water to top off the liquid to 4 cups for stove method, or to reach water-level in rice cooker
dash salt
1 T white vinegar
1 T sugar

Mix all ingredients well in the rice cooker, cook as usual.
Or simmer covered on stove for 15 minutes, turn off heat and allow to cook in its own heat for 5 more minutes.

Mac & Cheese

5 cups dry macaroni noodles

1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar

1 more cup of cheddar
1 large can diced tomatoes, drained
bacon bits

Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.

Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.

Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.

Bake 350 x 20 minutes or till bubbly.

Chocolate Frosting

Recipe adapted by Our Best Bites from Sugar Plum

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed 

Melt your chocolate chips if you haven't already and set aside to cool.

In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding.  Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. 

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.  If desired, add additional cocoa powder to taste, up to 4 tablespoons.  Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes. 

Storage:  Store unused frosting in fridge and bring to room temperature before using again.  If needed, beat with an electric beater before using.  

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

from Kelly

Steak Marinade:

• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Lemon zest from half a lemon
• 1 clove of garlic, minced
• 1/4 tsp dried oregano
• Sea salt and fresh cracked pepper, to taste

Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.

Tzatziki Sauce :

• 1 cucumber, peeled, seeded and diced
• 1/2 tsp sea salt
• 8 oz of Greek plain yogurt (I used non fat)
• 1/2 lemon, juice and zest
• 2 tsp fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.

Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.

Marinated Red Onions:

• 1/2 large red onion, sliced very thin
• 2 tbsp red wine vinegar
• 1 tbs olive oil
• 1 tsp white sugar
• Dash of red pepper flakes (more if you want them spicy)
• Sea salt, to taste

Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.

Other Ingredients:

• Whole wheat pita
• Romaine lettuce
• Grape tomatoes, sliced
• Feta cheese

Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.

Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.

Protein Power Greek Bowl

Protein Power Greek Bowl

From Oh She Glows

Adapted from The Coup Cookbook’s Greek Goddess.

Ingredients:

• 2 cups uncooked brown rice (or however much you want to make)
• 1.5-2 cups uncooked lentils (you need 4 cups cooked lentils)
• 1/2 red onion
• 4 garlic cloves, peeled and diced
• 1 red/yellow/orange pepper, thinly sliced
• 1 tomato, chopped
• 1 cup Tahini lemon garlic dressing
• 8-10 sundried tomatoes, sliced (optional)
• 2 large handfuls of mixed greens (or spinach)
• 1/2 cup parsley, chopped
• Lemon wedges and olives, for garnish (optional)
• Kosher salt and pepper, to taste (I think I used about 1/4-1/2 tsp kosher salt in the sauté)
• 1/2 tbsp olive oil for sautéing

Directions: Cook lentils and rice according to package directions, rinse with cold water, strain, and set aside. In a large skillet, add in the oil and heat to low-medium temperature. Now add in the onion, garlic, red pepper, salt, pepper, and optional sundried tomatoes. Sauté for about 5 minutes over low-medium heat. Now add in the cooked, drained, and rinsed 4 cups of lentils and stir well. Cook for another few minutes. Add in 1 cup of tahini lemon garlic dressing and stir well. Cook until it starts to bubble and then remove from heat. Add in 2 large handfuls of greens and parsley and stir well again. Portion cooked brown rice into the bowl(s) and then scoop the sauté lentil mixture overtop of the rice. Garnish with olives and a lemon wedge if preferred. Makes about 6 large portions.

Tahini Lemon Garlic Salad Dressing

This salad dressing is creamy and thick with a sharp, peppery quality. It is my new favourite! Use it on salad or even as a delicious dip for vegetables.

Ingredients:

• 1/4 cup tahini
• 1-2 garlic cloves
• 1/2 cup fresh lemon juice
• 1/4 cup nutritional yeast
• 1/2 cup extra virgin olive oil
• 1 tsp kosher salt
• Fresh ground black pepper, to taste

Directions: In a food processor, process all ingredients until smooth. Makes about 1.5 cups.