Lemon Yogurt Cake

http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

I doubled the recipe and make cupcakes and a loaf!

Broccoli Pesto

 

1 bunch broccoli, cut into 1-inch pieces (about 4 cups) 

1 box of pasta, such as fusilli

5 teaspoons extra-virgin olive oil

1/4 cup grated parmesan or romano cheese

1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 small garlic clove
roasted or sun-dried tomatoes

In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor.
Return water to a boil and cook pasta according to package instructions.
Reserve 2 cups pasta water; drain pasta and return to pot.

To food processor, add oil, grated cheese, lemon zest and juice and garlic.
Puree until smooth, about 2 minutes, scraping down side as needed.
Transfer pesto to pot with pasta.
Stir to coat, adding enough reserved pasta water to make a creamy sauce.
Top with tomatoes and grated cheese.

chickpea curry

1 cup white rice
2 teaspoons of evoo
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon ground ginger
4 teaspoons curry powder
2 cans low sodium chickpeas, rinsed and drained
1 cup cherry tomatoes, roasted in oven
2 cups broccoli, chopped into bite-size pieces

Cook rice according to instructions.
Cook oil over medium heat in a pot.
Add onion and cook, stirring occasionally for 10 minutes.
Add, garlic, ginger, curry powder and stir for about a minute.
Add chickpeas, broccoli and 2 cups water and bring to a boil.
Reduce heat to medium and simmer for about 8 minutes.
Stir in tomatoes and season with salt and pepper.

Serve over rice.
Add a squeeze of lime!

happy new year...of recipes!

The new year has me feeling ambitious and ready to mix things up in the kitchen. One of my resolutions is to make at least one new recipe a week and I thought I'd share the good ones on this blog. I also gave my blog a much needed makeover. Enjoy!

http://zeropinkgirl.blogspot.com/

Apple Oatmeal Muffins

1 1/2 cups all purpose flour
1 1/2 cup instant oats
1/2 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 cup applesauce
2/3 cup skim milk
1/4 cup sugar
2 tbsp oil
1 egg
1 cup finely chopped apple

Set oven to 400 degrees.

Mix dry ingredients in a large bowl.
Add remaining.
Batter should be lumpy.
Fill greased muffin cups 2/3 full with batter.

Bake for 20 minutes or until golden brown.

Makes one dozen.

Puff and Pretzel Nests

3 1/2 cups Kashi Puffs cereal
1 cup shredded coconut
1 cup broken pretzel sticks
2/3 coarsely chopped almonds
12 oz dark chocolate chips
1/2 cup almond butter
Cadbury Mini Eggs

In a large bowl, combine Kashi Puffs cereal, coconut, pretzels and almonds.

Microwave chocolate chips in 30 second intervals, stirring until totally melted. Add almond butter and microwave one more time. Stir until smooth.

Pour mixture over dry ingredients and mix until well combined.

Drop teaspoons onto wax paper and using your thumb, press in the center to create the look of a nest.

Place 3 mini eggs in the center of each.

Set in the refrigerator.

Fall Napkin Rings

all you need is acorn tops, pom poms and bakers twine!

using a hot glue gun, glue pom poms to acorn tops.
cut a 12 inch piece of twine.
tie one end to one acorn top and the other end to another acorn top.
tie around napkin and fasten with a bow.