Monday, July 31, 2017 0 comments

Butter Cake

  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Beat on a high speed for up to 4 minutes to make sure the sugar cream is very fluffy. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Do not overbeat after adding the eggs or the cake will become tough.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.
Saturday, July 8, 2017 0 comments

Instant Pot Braised Beef & Tortellini

  • 3 tablespoons olive oil 
  • 1 -2 lb boneless beef short rib (or similar tough cut of beef) 
  • 1 garlic clove, minced 
  • 1 tomato, diced 
  • 6 ounces fresh mushrooms, sliced 
  • 8 ounces Marsala wine 1/4 cup flour 
  • 1 tablespoon Italian seasoning 
  • 1 -2 lb asiago-filled tortellini, boiled 
  • Salt and pepper


For Instant Pot follow these directions, (total time ~45 minutes):
  1. Heat oil in pot on saute mode. 
  2. Toss short ribs in flour, add to pot, and sear on all sides. 
  3. Add garlic, mushrooms and seasoning and cook for 2-3 minutes. 
  4. Add Marsala wine. 
  5. Put lid on instant pot and turn to manual mode. 
  6. Cook on high pressure for 35 minutes. 
  7. Let pressure release naturally for another 10 minutes, then turn pressure release valve. 
  8. Remove meat and shred/cut into small pieces. 
  9. Turn heat to saute mode and cook until the sauce is reduced. 
  10. Add a touch of heavy cream to the sauce at the end. 
  11. Serve meat and sauce over tortellini. 

Flaky Buttery Biscuits

  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
  • 3/4 cup milk

  1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Tuesday, June 21, 2016 0 comments


  • 1/2 cup walnuts
  • 3 cloves garlic, minced
  • 3 cups fresh basil leaves
  • 1 cup spinach leaves
  • juice of 1/2 lemon
  • 1 1/2 cups olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

  1. Heat a dry skillet over medium-high heat.
  2. Add walnuts in a single layer and stir for about 2 minutes until lightly browned.
  3. Combine the walnuts and garlic in a food processor and pulse a few times to combine.
  4. Add the basil and spinach and pulse until coarsely chopped.
  5. Add the lemon juice.
  6. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended.
  7. Add the salt and pepper and pulse a few more times to combine.
  8. Refrigerate for up to 3 days.

Pesto Shrimp with cherry tomatoes

  • 2 Tbsp coconut oil
  • 1/4 onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 pound raw shrimp, peeled and deveined
  • 2 cups cherry tomatoes, cut in half
  • 1 cup pesto
  1. Saute onion in coconut oil and then add garlic.
  2. Add shrimp and toss to coat with the onion and garlic.
  3. Cook shrimp for 1 minute and add tomatoes.
  4. Add 1/4 cup water, cover and cook until shrimp is bright pink and the tomatoes are tender.
  5. Toss with pesto.

*serve with spaghetti squash or rice.


Balsamic vinaigrette

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tsp mustard
  • 3/4 cup extra-virgin olive oil
  • 1 tsp minced fresh cilantro
  • salt and pepper


Roasted root vegetables in curry sauce

  • 1 cup peeled diced:
  • potato
  • rutabaga
  • parsnips
  • carrots
  • 1/4 cup coconut oil

  1. Toss together all ingredients in large bowl.
  2. Spread in one layer on 2 baking sheets (don't crowd or they'll steam instead of roast).
  3. Roast for 30-40 minutes, until the vegetables are lightly browned.
  4. Top with curry sauce.

Curry Sauce:
  • 1 Tbsp coconut oil
  • 1/2 onion diced
  • 1 1/2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 1/2 tsp curry powder
  • 2 cups full-fat coconut milk
  • grated zest and juice of 1/2 lime
  • 1/2 tsp salt
  • 1/4 tsp black pepper

  1. Saute onion for 3 minutes and add ginger for 1 minute and then garlic for 1 minute.
  2. Add curry and stir for 30 seconds.
  3. Add coconut milk and simmer for 10 minutes.
  4. Season with lime, salt and pepper.