Category: vegetables

Carrot Cake

By , December 11, 2013 18:17


I have recently made this recipe for the restaurant.  I know what you’re thinking.  And the answer is: YES.  She WAS that good of a baker and her goods mesmerized people all around us.  This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting,  Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually.  But not this one.  I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake.  I totally get that.  I hate nuts in my cake.  I’m eating something soft.  Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them.  I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup.  My mommy spoiled me 🙂 Now go spoil yourself with this recipe 😀



  • 2C AP Flour
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2C Granulated Sugar
  • 1-1/2C Canola Oil
  • 4 Large Eggs
  • 2C Raw Shredded Carrots
  • 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
  • 1/2C chopped Walnuts (optional)


  • Preheat oven to 350* and grease 9’9″ pan
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together eggs, sugar, canola oil until well combined.  Add carrots and pineapple.  Add flour mixture and combine thoroughly.
  • Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting.  Also freezes well.



Penne al Fresco

By , September 24, 2012 00:13

Farmer’s markets. I’m currently in rehab for them. When I hear that there is a farmer’s market going on, I get all cracked out on the idea of fresh vegetables in my food. It all started with the dreaded low iodine diet I had to endure as a thyroid cancer survivor. You basically cannot eat anything that has been manufactured or processed since most manufacturers use salt or seaweed byproducts for preservation. Everything has to be fresh. I learned how to get creative with the small list of things that I was allowed to eat. The farmer’s market was one of my only saviors while on that diet. Here’s one of my favorite recipes that is quick, easy, and a fairly healthy option for a pasta dish.

  • 1lb Penne
  • 4 large tomatoes, diced (I had purchased beefsteak at the market, but 6 Romas will do)
  • 1 medium zucchini, diced (I leave the skins on for this one to add color)
  • 1 medium summer squash diced
  • 1/2 large eggplant diced
  • 1/2 large eggplant sliced
  • 2C whole milk mozzarella
  • 4T olive oil
  • 1 1/2T Italian seasoning
  • 4 cloves garlic, minced

In a large stockpot, bring about 4 quarts of water to a boil. Add penne and cook about 11 mins to al dente.

While pasta is cooking, in a large bowl, combine all diced veggies. Toss with olive oil. Sprinkle seasonings over and toss again to evenly coat veggies.

Take the sliced eggplant and cover with mozzarella. Place under the broiler for about 5-7 mins, or until slightly brown and bubbly on top.

Heat a wok or large skillet over medium high heat. Add veggies. When the eggplant is tender(about 5-7mins), add garlic and cook for about 2 mins more. Then take off the heat.

At this time, the pasta should be drained. DO NOT RINSE THE PASTA!!! This will remove any of the starchy goodness that helps hold onto the sauce!!! Add the pasta to the veggie mixture and toss to combine, or plate the pasta and serve with veggies over it. I usually serve this by roasting the rest of the fresh garlic and spreading it over some toasted Italian bread, but last time, I just went with the eggplant. You can also mix the pasta and veggies and put in a baking dish, cover with cheese and broil until bubbly brown. It’s all good!!


Roasted Cauliflower … but not mine!

By , April 5, 2006 18:07

Slashfood, one of my favorite sites, posted a roasted curried cauliflower recipe that’s similar to the roasted cauliflower I put up. Their variation uses fresh garlic, curry spices and lemon juice. The message is basically the same … Roasted Cauliflower RULES !!!

Roasted Cauliflower

By , March 8, 2006 17:30

Who knew a boring food could be so much fun? This is the recipe that started it all. It’s as simple as it gets, healthy and delicious. What more do you want? I used to make cauliflower three or four times a year, now I make it two or three times a week. The most common way of preparing cauliflower is steaming it. Bland, bland, bland! I’ve sautéed cauliflower several times before with nothing notable to write about. Roasting is takes taste to a whole new level. Who knew cauliflower could be so crisp, fluffy and sweet?

Cauliflower - Whole

One head of cauliflower
¼ cup extra virgin olive oil
Coarse sea salt
Freshly ground black pepper
Dash of ground red cayenne pepper

Cauliflower - Sliced

Cauliflower - Cored

Heat oven to 475°. Wash and trim leaves and stem of the cauliflower. Chop entire head into ¼ inch pieces. Place in a large mixing bowl and drizzle on the olive oil. Season with salt, black pepper and red pepper. Stir well in the mixing bowl.

Cauliflower - Chopped

Cauliflower - pre-Seasoning

Spread the cauliflower evenly in a large casserole dish and place in the oven. Roast for fifteen minutes. Stir the pieces around so each side gets evenly browned. Stir again every five minutes. Usually this dish is done after 30 minutes. For me, the crispier the better!

Cauliflower - Mixed

Cauliflower - Finished

If you like this recipe, you can spice it up your own way the next time you make it. Try seasoning it with any sort of dried seasoning: oregano, Italian seasoning, thyme, rosemary … possibilities are endless.

I discovered this recipe when I was trying to cut back on starches. When the cauliflower prepared this way it takes on the texture of french fries. That’s why I like them crispy. Most of the time, the texture suits my french fry craving though the cauliflower tastes a whole lot better. Yankees suck!