STRAWBERRY ORANGE SAUCE OR JAM

 This will be a favorite forever.  The orange with the strawberries has a nice fresh zing.  This is a low sugar frozen jam but is thick and rich.  I have made strawberry short cake with it several times.  I am going to include the lovely semolina cake which I am using for the base.  I see it as a cake filling or a cheesecake topping, on waffles or with Dutch pancakes and it is all ready in the freezer. 

1.  Zest 1 orange to make 1 T. and squeeze the juice to make ½ C. in a glass bowl.   Add 1 teaspoon of unflavored gelatin and heat in the microwave for 30 seconds.  Stir well to dissolve the gelatin.

2.  Add ½ to 2/3 Cup of sugar (to taste) to the juice and stir well.

2.  Wash and remove the stems of 1 quart of strawberries slice a bit   and chop coarsely in a food processor to make 2 cups.

3.  Mix the strawberries with the juice mixture and stir in 1 heaping tablespoon of ultra gel.  (Walmart and other markets sell it or Kitchen Kneads in Ogden)  It is the stuff they thicken instant pudding with.  Stir well for one minute to dissolve everything.  Chill and eat or freeze for later use.  A big package of strawberries from Costco makes 4 batches and you can make them all at one time in a large bowl.  It makes 6 pints.

Semolina Cake

Semolina is a wheat product they use to make pasta and is not easy to find.  I buy it at Kitchen Kneads in Ogden.  It has a course texture like cornmeal.  It makes a sturdy, moist  cake and so easy to put together.  This recipe makes one layer but could be easily doubled for 2 or for a 9x13 pan.  This is a perfect cake for shortcake but I see it in a trifle or other times when you need a sturdy cake. 

1. Heat 1 cup of very hot water but not boiling.   If your tap water is quite hot it may be enough.  You don’t want to cook it just soften.   Add ½ cup semolina, stir well and let sit for 10 minutes.

2.  Stir in and beat until smooth:

            1/4 c. melted butter

            1 T. vegetable oil

            ½ C. Greek yogurt (I never use non fat)

            ½ C. sugar

             Scant 1/2 tsp.  salt

            1 egg.

            ¾ C. flour

            1 tsp. baking powder

            Generous 1/4 tsp. baking soda

            1 tsp. vanilla or lemon zest or orange zest

3.  Pour into a well sprayed sprayed 8 in. cake pan or spring form.  Bake at 350 for 20- 25 minutes  

 I made this cake once and forgot the melted butter sitting in the microwave and the cake was still moist and delicious so if you are cutting fats and want to take a risk it won't disappoint. 

                       

TOMATO SOUP - lightened

This is a tomato soup recipe from Pioneer Woman that I make often for my lunch.   I love cream and butter but sometimes a little is even better than a lot.  I halved the butter and cream but the soup was rich and creamy  and I didn't miss the added fat.  The cooking sherry is optional but it really adds sparkle to this soup.  It is sold on the market condiment shelves so I feel fine using it.

1 small onion chopped or 3 T. dry onion flakes

2 T. butter

2 -  14 oz. cans of diced tomatoes

4 cups of water and 1 can of tomato sauce or 1- 46 oz. bottle of tomato juice.

2 T. chicken base without MSG (I like Costcos 'better than bullion') or just add salt to taste. 

1 C. cooking sherry, optional but delicious

¼ C. chopped basil or 2 T. dried or more to taste
2 T. of sugar to taste.  (2 was plenty for me but PW used 6)

3/4-1 C. whipping cream with ½ C. water or milk and 3 T. Flour, mixed

Fresh ground pepper 

Cook the onion in the butter until it starts to barely brown (even the dry flakes).  Add the diced tomatoes and chop with an immersion blender a little.  Add everything else except the cream mixture and simmer for 20 minutes. Add 1/3 cup orzo or broken spaghetti if desired and simmer 5 minutes.  Add the Cream and simmer 5 minutes more.  Sprinkle each serving with Parmesan cheese and serve.  Makes 4 generous bowls.

CHICKEN SURPRISE

I named this Chicken Surprise because I was surprised at how good it is.  The recipe is said to come from a New Orleans restaurant and called Chicken Lazone. The original recipe used straight cream.   I used less chicken because I always like lots of sauce and I know from experience that I can use half the cream and and add water or milk and a little flour or use half and half in place of only cream..  We didn't miss the extra fat.  The chili powder was a surprise.  I thought it might have a little Mexican flare but not so.  The chili powder taste is not recognizable.  My picky husband liked it and I know this will be a quick go to for even dinner guests.The color is inviting and it couldn't be easier.

1.  2 large chicken breasts cut up into 3-4 pieces each and pounded a little until an even thickness. 

2.  Sprinkle each piece on both sides with seasoned salt, (preferably no MSG),  onion powder, garlic powder and chili powder.  Cover thoroughly with the spices. 

3.  Melt 1 T. butter with 1 T. olive oil in a large  non-stick frying pan.   Turn and brown completely on both sized.  This happens quickly.  Remove to a baking dish.

4.  Mix 1 C. whipping cream with 1 C. water (or use 2 C. half and half) and 2 T flour with ½ tsp. salt. Pour over the drippings and  stir until bubbly and thickened. Simmer for 20 minutes or put it in the crock pot and cook on high for 45 min or so or bake in the oven 350 for 1/2 hour to an hour.   You want the chicken to be tender but not falling apart.  It can also be make ahead and heated before the dinner but allow extra cooking time if cold.  Serve over, rice, noodles or mashed potatoes.   Serves 4-6

Browning - These were very large breasts so you might use 3 if not.

This was thicker than I wanted it a reduced the flour later

 

CURRIED CASHEW HUMMUS

I have vegetarian children who like hummus so I created this one with cashews instead of tahini because I usually have them on hand and never have tahini.  I always make a double batch when they come because they love it and so do I.   It has just a touch of curry and thus a very creamy mellow taste.  It is super simple.

1.  Grate 1 clove of garlic in a little frying pan with 1 T. olive oil until it starts to brown just a little. 

2.  Drain about half the water from a can of garbanzo beans.  Put it into a food processor  or blender.   You might need more of the liquid depending on the brand.  Walmart's brand has lots of beans and I use all but about 1 T. of the liquid.  

3.  Add the garlic with the oil, 1/4-1/2 tsp. curry powder to taste and 1/2 C. of salted cashews and some generous grates of black pepper.   Blend until smooth.

4.  Put into a bowl with some drizzles of olive oil and some celery leaves chopped fine if desired.   Serve with chips, crackers or veggies.

PINEAPPLE CAKE WITH BROILED COCONUT FROSTING

I took this cake to a Sunday dinner party yesterday and it was a hit.  The host hid the last two pieces so he could eat them later.  The basic cake came from here.  I took the advice from one of the comments and reduced the sugar by 1/2 C. and added 2 T. of coconut oil.  I think you could also add 2 T. of vegetable oil.  Reducing the sugar might affect the moistness of the cake so I was good with a little oil and it was perfect...a sturdy moist cake. 

The frosting reminds me of the broiled frosting I make for the oatmeal cake.  I made the cake on Saturday afternoon and by the next morning the top was hard and crystalized.  I am not sure if I cooked the syrup too long or if this is inevitable so before I served it I broiled it until it browned a little and the frosting revived in a different form.  I thought broiling it was the perfect topping.   This is a special cake and I know I will make often. 

Cake:  Hand stir the ingredients in a bowl and pour into a sprayed 9x13 Pan and bake 350 for 30 minutes or until the center is solid.

1 ½ C. white sugar mixed with 2 T. melted Coconut oil or vegetable oil

2 C. crushed pineapple (not quite a 20 oz. can)

2 eggs

2 C. flour
1/2 tsp. salt

1 teaspoon baking soda

Frosting:  Mix the ingredients in a medium sauce pan and boil on medium heat for 4 minutes until it starts to thicken

½ C. butter

1 C. sugar

¾ C. evaporated milk

Add:  1 C. sweetened shredded coconut

           1 C. chopped pecans or walnuts

            1 teaspoon vanilla

When the cake is baked poke holes in the top with a wooden spoon handle and spread the coconut frosting.  It can be eaten like this now but if you serve it later some crystallization may take place and harden the frosting.  Put the cake under a broiler for a few minutes and it will melt the frosting and brown the coconut.  Or you can do this right off.  I liked it broiled.  

Before broiling