Upside Down Strawberry Rhubarb Cake

Chipmunks and Oranges

Lemon Cupcakes with Orange Buttercream

Birthday cupcakes attempt that still makes me laugh. Those bees look slightly drunk but E loved them. 

(recipe forthcoming)

Kale: Raw Attempts

I decided on a large bag of kale on a recent shopping trip, in an attempt for healthy eating. I decided to keep it raw, so that mostly meant smoothies. I was surprised that it was much better then I thought.

Option 1

2 cups of kale leaves 
1 banana
1 cup passion fruit juice

Option 2

1 cup of kale leaves
1/2 banana
1 peeled apple
1 cup water

Option 3

1 cup of kale leaves
Juice from one pomegranate
2 persian cucumbers
2 cup water

My favorites were 1 and 3 - I will keep trying more. These are great!

Mushroom Risotto with Poached Egg

Long cold day. I wanted something comforting, and no other proteins in the fridge except for eggs. I will have to keep this combo in mind - huge success with E and hubby!

1 onion
1 box of portabella mushrooms, sliced

2 cups arborio rice
6-8 cups vegetable or chicken stock
1-2 tablespoons butter
1 cup of parm cheese 

In a heavy pan, heat olive oil and add chopped onion. When starting to turn translucent, add in the mushrooms and cook about 7 minutes on medium heat, or until

Most liquid is gone. Toss in the rice and toast it for about 2 minutes. Start adding the heated! stock one ladel at a time, stirring carefully, each time cooking off the liquid before adding more. Keep going about 15 minutes. The rice should release its starch and start to get softer. Keep tasting until it gets to the 'al dente' state you prefer continuing the stock addition process until ready. Remove from heat and stir in the cheese.

Serve with a poached egg on top and some avocado slices. I used some fresh herbs too - mostly sage.


Tom Yum Soup

1 chicken breast quarter/skinless, bone in
2 quarts of water
2 tbsp sliced, peeled ginger
1 red chilli pepper, sliced and seedless 
2 tbsp fish sauce
2-3 stalks of lemongrass, chopped into pieces to fit your pot (easy to remove)
2 tsp sugar
5 shiitakes, sliced
1 lb raw shrimp, peeled
2 tomatoes
2 limes
3 scallions, chopped into 1/2 lengths
1/2 bunch of cilantro, chopped

Place chicken in a pot with 1 of the lemongrass stalks and water; bring to a boil. Reduce heat and simmer for 10 minutes removing anything that floats to the top of the stock.

Add the rest of the lemongrass, ginger (in a sash) and chilli. Let simmer another 15 minutes. Remove the chicken to cool.

Keep going with the stock, adding fish sauce, sugar and mushrooms. Cook for 2-3 minutes and add your shrimp. Watch your soup, as soon as shrimp are opaque, remove the pot from the stove. Remove the lemongrass and the sash of ginger from the soup. Debone and chop up your chicken into bite sized pieces and add back to the soup. Season while still hot with scallions, lime juice and cilantro. Taste to see if more salt is needed or more spice. I usually just add a bit of sriracha or chilli oil at the end if the soup needs more kick.


Semolina Cake

This cake makes me think of childhood. It must be the farina, hot cereal association...but much more grown up.


1 c farina
1 c sour cream
3/4 c sugar
3 eggs
1 tsp baking powder
1 c flour 
Orange extract 


1 c water
1/2 c sugar
4 tbsp butter
Juice from one lemon

Mix sour cream and farina and let stand for about 1 hour. Mix eggs and sugar, add in the sour cream mixture and orange extract. Mix in baking powder and flour until uniform.  The texture should be like pancake batter.

Preheat oven to 350f. Butter and flour a 9" baking pan, and pour in the dough. Bake for 45 minutes or until a toothpick comes out clean.

Heat all ingredients of the glaze until they come together and remove from heat just before boiling.

Run a knife on the inside of the pan and remove the cake onto a rack. Place a platter under the rack, and soak with glaze while the cake is still hot. Let cool completely before slicing. 

Serve with whipped cream.