Sunday, August 23, 2009

Grandmoms Strawberry Cake

This recipe is so so simple and yummy. If you know me personally, you know how much I adored both my grandmom's growing up, and spent a lot of time baking with my grandmom egan. (i would go to her house for weeks at a time in the summers and on weekends, and she taught me everything - home made apple sauce, etc -so yummy) Thinking back, I feel like she brought this cake to almost every family gathering because everyone loved it so much. It's one of my brothers Pat's favorites, so I made it this past weekend for his birthday.

- White or Yellow Cake
- 1 package strawberry jello (i use sugar free)
- 1 tub cool whip (again, i use light)
- 1 bag frozen stawberries, or fresh with some sugar to create a syrup-y liquid with the berries

- Prepare any white or yellow cake (box or homemade... I just use a box for quickness)
- Let cake cool on racks. Once cool, poke lots of holes over top of cake with fork
- Prepare strawberry jello, and pour over cake to absorb. (i keep cake on cooling rack, on top of a baking sheet lined with foil for this part)
- Allow cake to cool/absorb jellow liquid
- Thaw a bag of frozen strawberries and a tub of cool whip... mix together, and thats your frosting!! Frozen stawberries work well bc when they thaw, there is the juice... to use fresh, i would just chop up, add a little sugar and put in fridge a few hours... the sugar mixed with the strawberries will create natural juices.

Sunday, August 9, 2009

Eggplant Rolls with Spicey Tomato Sauce


1 garlic clove, minced
1/4 tsp dried hot red pepper flaked
7 tbls olive oil
1 1/2 lb plum tomatoes
1/2 tsp sugar
1 (1 1/4 lb) eggplant
12.5 oz ricotta (i used part skim)
1.5 oz finely grated parmigiano-reggiano
3 tbls finely chopped fresh basil (i used about 1 tbls dried basil)
1/4 tsp black pepper


Make sauce:
Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.

Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot.

Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.

Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rolls:
Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

Serves: 4 entrees, or 8 appetizers.

Recipe from: Gourmet

Nutrition Facts

User Entered Recipe

4 Servings

Amount Per Serving
Calories 401.5
Total Fat 31.6 g
Saturated Fat 7.9 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 19.6 g
Cholesterol 28.7 mg
Sodium 712.9 mg
Potassium 692.6 mg
Total Carbohydrate

Saturday, August 8, 2009

Fresh Corn & Tomato Salad

A few years ago my good friend Gabby got me a new cookbook for a bday, or xmas, or something. It is definitely one of my favorite books, and I absolutely love this recipe... so easy and everyone seems to always love it!

Fresh Corn and Tomato Salad
12 large ears of white corn
7 tbls olive oil
2 tbls finely chopped garlic
1 cup packed julienned fresh basil
10 Roma tomatoes, chopped
3 tbls balsamic vinegar
salt and peppa, to taste

Cut the tops of the corn kernels off the cob with a sharp knife and put into a bowl. Heat 2 tbls of the olive oil in each of 2 large skillets. Add 1/2 of the garlic and 1/2 of the corn to each skillet.

Sautee for 5 min, or until corn is tender. Remove from heat. Add 1/2 of the basil to each skillet and mix well. Spoon the corn mixture into 2 large bowls. Cool slightly, stirring occasionally. Add 1/2 the remaining olive oil, 1/2 of the tomatoes, 1/2 of the vinegar and 1/2 of the basil to each bowl and mix gently. Season with salt and pepper. Chill covered, for 3-8 hours. Serves 10

* I subsituted roma for grape tomatoes. Some people have asked me why you need to use two skillets... i think bc this recipe makes so much, for even coverage/cooking. can easily be halved.

Recipe from: California Sol Food

Nutrition Facts

User Entered Recipe

10 Servings

Amount Per Serving
Calories 127.0
Total Fat 10.0 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.1 g
Cholesterol 0.0 mg
Sodium 15.1 mg
Potassium 325.3 mg
Total Carbohydrate 9.6 g
Dietary Fiber 1.8 g
Sugars 0.5 g
Protein 1.7 g

Vitamin A 17.5 %
Vitamin B-12 0.0 %
Vitamin B-6 6.4 %
Vitamin C 23.4 %
Vitamin D 0.0 %
Vitamin E 8.2 %
Calcium 1.2 %
Copper 5.4 %
Folate 6.5 %
Iron 4.1 %
Magnesium 5.1 %
Manganese 10.1 %
Niacin 5.2 %
Pantothenic Acid 4.3 %
Phosphorus 4.6 %
Riboflavin 4.2 %
Selenium 1.2 %
Thiamin 7.0 %
Zinc 1.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.