Chocolate Olive Oil Cake

This might just be the best chocolate cake we've ever eaten! And bonus ... it's made with heart-healthy fat! My non-dessert lover had 2 pieces!!

Ingredients:

6 tbsps cocoa powder

1/2 cup boiling water

2 tsps vanilla

3/4 cup flour (or 1 1/2 cups ground almonds for gluten-free)

1/2 tsp baking soda

pinch of salt

1 cup sugar

2/3 cup olive oil

3 eggs

zest of 1 orange (optional)

To start, sift the cocoa powder into a bowl and whisk with boiling water. Add the vanilla and set aside. In a small bowl combine flour, baking soda, salt and zest if using.

In a large mixer bowl beat the sugar, olive oil and eggs together for 2-3 minutes. Add the chocolate alternating with the flour mixture.

Scrape down the sides of the bowl with a spatula and mix until well combined.

Grease a 9" springform pan and line the bottom with parchment paper. Pour the batter in and bake in a 325°F oven for 40-45 minutes. Place a cookie sheet on the rack below the cake in case the batter leaks through a bit like mine did. 😡

It's done when a cake tester comes out mostly clean, no batter just some crumbs sticking to it.

Cool 10 minutes then run a thin knife around the side and remove the ring. Cool completely on rack.

If you like dust the top with icing sugar, either all over or use a stencil or doily to make an interesting pattern.

This cake doesn't need any frosting. It's a star all on it's own!

Original recipe from health.com

Pesto Beef Stir Fry

No other seasonings. All the flavourings needed are right there in the pesto! Store bought pesto is ok, but check out the easy homemade pesto recipe at the end of this post.

Ingredients:

3/4 lb inside round sandwich steak

2 tbsps olive oil

1 onion, sliced

1 red pepper, sliced

2 heaping tbsps pesto (store bought or homemade)

1/2 cup vegetable or beef broth

2 cups thick sliced mushrooms

Smear 2 tbsps pesto with thinly sliced beef that has been cut across the grain. Refrigerate for 4 or 5 hours.

When ready to cook heat olive oil in a large frying pan or wok. Add the onion, red pepper and mushrooms. Cook 3-5 minutes then remove to a plate.

Add the meat to the same fry pan. It will cook quickly... about 3 minutes.

Add the broth and bring to a boil. Simmer a few minutes until the broth is reduced.

Return the veggies to the pan and heat through 1-2 minutes.

Serves 2. Delicious with garlic mashed potatoes!

Homemade Kale Pesto

https://hotandcoldrunningmom.blogspot.com/2020/09/kale-pesto.html

Kale Pesto

 Kale is still going strong in the garden so ...

Ingredients:

3 kale leaves, roughly torn

1 cup chopped toasted walnuts

1/2 cup parmesan cheese

2 tsps minced garlic

2 tbsps lemon juice

1 tsp salt

1/2 tsp dry basil

1/2 cup light olive oil

handful of basil or lemon basil leaves if you have them

Toss the torn kale leaves and basil into a food processor. Add the rest of the ingredients and process 1-2 minutes.

Taste to see if more salt, parmesan or olive oil is needed. It's your personal preference to adjust.

Use as you would any pesto.

Try this Pesto Beef Stir Fry

https://hotandcoldrunningmom.blogspot.com/2020/09/pesto-beef-stir-fry.html

No Knead Jalapeño Cheese Bread

Flavour abounds in this homemade pizza bread! It is a little time consuming, but most of that time has the bread either resting to rise, baking or resting before being sliced. Not a lot of hands on work is required.

Ingredients:

2 - 2 1/2 cups whole wheat flour

1 cup white bread flour

2 cups shredded mozzarella

1/4 cup finely chopped sundried tomatoes

1 jalapeño, diced small

1 tsp dry basil

1 tsp dry oregano

1 tbsp salt

2 cups warm water (105°-110°F)

3 tsp instant yeast

1 tbsp tomato paste

1 jalapeno, cut in thin rings

Sprinkle yeast over warm water in a large bowl and let sit 5 minutes to activate. Then combine 2 cups whole wheat flour, bread flour, mozzarella, sundried tomatoes, diced jalapeño, basil, oregano and salt and add to the water along with the tomato paste. Add the extra 1/2 cup whole wheat flour as needed to make a soft dough.

Fold together with a spatula 8 times then cover and place somewhere warm for 1 hour to rise. I like to turn the oven on for 1 minute then turn it off to create a warm spot with no drafts.

After 1 hour fold the dough with a spatula again for 8 times then cover and rest 30 minutes on the counter. Preheat the oven to 450°F for 30 minutes along with the dutch oven and lid.

Next gently roll the dough out onto a well floured surface and fold the edges up and to the center 8 more times. Flip the ball of dough onto a large piece of parchment paper. Put thinly sliced jalapeño rings on top.

Remove the dutch oven and lid from the oven and using the parchment paper as handles, carefully lift the bread and place in the pot. Cover with lid and place back in the oven. You can have a small pot of water in the oven to create steam.

Bake at 450°F for 30 minutes, then remove the lid and bake another 20 minutes.

As soon as it's baked remove the bread from the dutch oven and parchment and cool on a rack.

Cool at least 1 hour before slicing.

Here are a few more pictures to get your mouth watering!

Blueberry and Lemon Cobbler

 A perfect lazy Sunday dessert! 

Ingredients:

2 1/2 cups blueberries (fresh or frozen)

2 tbsps lemon juice

1/4 cup sugar

1/2 cup flour

1/4 cup sugar

1/2 tsp baking powder

1/4 tsp salt

zest of 1 lemon

2 tbsps butter, melted

1/2 tsp vanilla

1/3 cup milk

Combine the blueberries, lemon juice and 1/4 cup sugar together. I used some fresh and some frozen wild berries in this one. Pour into an oiled 1.5 L (6 X 6") baking dish. Next mix the flour, 1/4 cup sugar, baking powder, salt and lemon zest together.

Stir melted butter, vanilla and milk into the dry ingredients then pour the batter over the berries.

Bake at 375°F for 40 minutes. You can broil the top a minute or two if you want it more golden.

Cool 15 minutes before serving with a dusting of icing sugar.

Serves 4

Roasted Red Pepper Lasagna

It's fall y'all and time for some cozy comfort food casseroles! This vegetarian recipe is really one of my all time favourites and I'm sure it'll be one of yours as well.

Ingredients:

4 medium roasted sweet peppers (bought or homemade)
9 lasagna sheets
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup parmesan cheese
1  1/2 cups shredded mozzarella

How to roast peppers:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html

Cut the roasted peppers to about 2 inch pieces. Heat some olive oil in a saucepan and add the minced garlic and peppers. Cook 1 minute.  

Add tomatoes, sugar, parsley, dried basil and pepper.
Simmer, uncovered, for 20 minutes.

In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.

Cook your lasagna as per package directions, then rinse with cold water. We like this Delverde brand↓

Start by adding a soup ladle full of sauce to the bottom of an oiled 8 X 8" baking dish. Then top with a lasagna sheet. 

Add a ladleful of white sauce and about a quarter of the parmesan cheese on top of the noodle. Continue layering this way ending with pepper sauce and white sauce over the last sheet.

Top it all off with shredded mozzarella and parmesan cheeses.

Then into the oven at 350F for 35 minutes.

Let stand 15 minutes before cutting.

Serves 6-8 with a nice side salad

Grilled Asparagus with Marinated Roasted Red Pepper Salad

 The flavour blend in this salad is phenomenal! 

Ingredients:

1/2 lb asparagus

1 tsp light olive oil

salt and pepper

Marinade:

1 tbsp light olive oil

1 tbsp balsamic vinegar

1 garlic clove, minced

1/2 tsp dijon mustard

1/2 tsp honey

1/2 tsp oregano

salt and pepper

1/3 cup diced roasted red peppers (bought or homemade)

2 tbsps crumbled feta cheese

2 tbsps chopped kalamata olives

2 tbsps finely chopped red onion

Start by combining the marinade ingredients with the roasted red pepper, feta, kalamata and red onion. Leave in the fridge to blend flavours for 30 minutes or even overnight.

If you are interested in making your own roasted peppers here's the easy recipe:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html

Prepare the asparagus. Use a vegetable peeler on the woodier ends then gently bend. They will snap just about where the woody part ends and the tender shoot begins.

Toss with olive oil and salt and pepper.

Grill on medium high heat about 350°F for 6 minutes.

If you can't grill the asparagus just cook them any way you can.

Cut and toss with the rest of the salad. 

Serves 2

Adapted from: ClosetCooking.com