Cheaters Sometimes Prosper

When you're short on time and big on impressing, boy, do I have a cake for you. Due to it's embarassing nature, I took no photos...but I can promise it looked good!

It started with an idea to throw a baby shower, and ended with all attendants raving about the cake. Most times I would be happy to share the recipe, proud of my creation and feeling slightly puffy in the chest. This time however, was a bit different. Why? Because it started with an .89 cent box of Betty Crocker cake mix and a $1.99 can of "Fluffy White".

To my defense, life is kind of chaotic. Siggy just hit the ten month mark, I went back to work full time, and trying to find a balance between Motherhood, working gal, wife and just Wendy, is...well, it's a bitch. So, buying box never seemed so right or so wrong. Solution....? Take a look.


Needs:
2 boxes of Yellow, Super Moist cake mix
1 cup melted Coconut Oil
2 cups Guava Juice
6 Eggs

2 cans Fluffy White Frosting
1/4 cup Unsweetened Coconut Milk
1 cup Unsweetened Shredded Coconut
1/4 cup Confections Sugar
1/2 cup Plain Turkish Yogurt

To Do:
Follow cake box directions, using coconut oil in place of vegetable oil and replacing the water with guava juice. Bake accordingly in four greased 9" rounds.

In the meantime, whisk frosting, coconut milk, coconut flakes, sugar and yogurt. The frosting is a bit more runny than your average, but that's ok. After mixing well, cover and refridgerate until ready for use.

Note: Make sure cake is completely cooled before frosting. And Voila. You have an easy peasy slightly sleazy, guava cake with coconut cream frosting.

Lentil Stew to Soothe the Soul

 

















     



My little family took a little trip across the pond, and my writing came to a crashing hault. I miss it here. The place were my creative juices flow, the place where I can share recipes and stories alike. Needless to say, summer came and went and fall is well underway. Guilt has eaten me up and left me feeling those familiar pangs of hunger. I've been hungry to write and hungry to cook, so for those of you hungry for food...here it is.
    
Lentil soup is one of those things that I either really enjoy, or can hardly stomach. I've tried my hand at it a few times, but was left with a bland, colorless bowl of good protein. Today, while trying to use up what I had on hand...I succeeded and exceeded my lentil soup expectations. And just in time for another cold front.


Needs:
2 cups uncooked red lentils
4 carrots, peeled and sliced
4 small potatoes, washed and cubed
1 large onion, diced
4 cloves garlic, minced
1/4 cup olive oil
1 can crushed tomatoes
4 cups vegetable broth
4 cups water
2 bay leaves
2 tsp dried basil
2 tsp dried oregano
1/2 cup frozen spinach
3 tbl balsamic vinegar
salt and pepper to taste

To Do:
Heat oil in large saucepan, add onion, garlic, carrots and potatos. Cook until onion is soft. Add spices and lentils, stir well. Add crushed tomatoes, water and chicken broth. Bring to a boil, then reduce heat to low and let simmer for 1 hour. After stew has simmered, add spinach, vinegar, salt and pepper. Dish up and top with a pile of fresh rocket salad, or other on hand greens.

Veggie Chili

Soup is one of the greatest things invented by man. It's warm, filling, feeds a small army and you can throw anything into it. So as Stockholm's sky turns grey and the leaves begin to fall, this chili will take care of any chill and leave you wanting more.

Needs:
6 tomatoes, chopped
6oz can tomato paste
2 cloves garlic, minced
1 medium size jalapeno pepper, de-seeded & minced
1 large green pepper, diced
1 large orange pepper, diced
1 large yellow onion, chopped
1 medium size zucchini, chopped
1 can yellow corn
2 cups cooked black beans
1 cup cooked kidney beans
Frank's Red Hot (for an extra kick)
2 tbl olive oil

To Do:
-Heat oil in large pot, fry onion, garlic and jalapeno, stirring constantly for 2-3 mins
-Add tomatoes, and cook for 3 mins
-Stir in tomato paste and a few shakes of Frank's (if you want that extra spice)
-Add all other ingredients cover and cook on a med-low heat for 30-40 mins
-It will seem like there is no broth, but do NOT add water. The vegetables cook down and leave a good amount of liquid.

Black & Blue (doesn't have to hurt)

Smoothies rule the blender in this house. And there is always an excuse to whip one up. We serve them when we have brunches, drink them in place of lunch and trick ourselves into thinking we've had dessert, when ice cream & baked goods start to show through our jeans. If you have more than ketchup in the fridge, you have enough to make a smoothie. There always seems to be something in those crisper drawers that need using. And even if you're not the grocers number one customer, (as I am)  it's easy to stock up on frozen fruit and veg, and manage to have either yogurt, oat/soy/coconut milk, or juice on hand.

Needs:
1 cup Frozen Blackberries
1 cup Frozen Blueberries
1 Ripe Avocado
1 Banana
3/4 cup Oat Milk
3 tbl Agave Syrup
2 tsp Acai Powder
1 tsp Cinnamon
1 Dash of Chili Powder

To Do:
Make sure you have a blender.

Black Rice Salad

The heat of the summer should not be met by heat of the kitchen. When temperatures reach the red, we reach into the fridge and get salad savvy. This is my husbands number one request. And though it does involve some light cooking, it's a request I don't mind granting. And while we most often eat this as our main course, this little lady is a great match for chicken. Beyond easy, and rather pretty...this uncommon combo is a hit amongst all.

Needs:
Black Long Grain Rice or Wild Rice
Red Grapes
1 Large Broccoli Bunch
Raw Unsalted Cashews

Your favorite vinegarette & a killer loaf of bread! (preferably one with a little fruit)

To Do:
-Cook 4-6 servings of rice according to package instructions, let cool completely
-Wash grapes
-Wash and chop broccoli
-Throw everything into a bowl and toss with dressing
-Serve atop a fresh bed of baby spinach, with a little bread on the side

Yogi Dream

This dessert is one of extreme simplicity. Perfect for a summer night, as a substitute for ice cream, or a pretty fancy alternative to cap off your next dinner party. I'm sure there are plenty of you who have tried this before, so this is for those of you who have not.

Needs:
Turkish Yogurt
Fresh or Frozen Raspberries and Blackberries
Walnuts, chopped
Pistachio Nuts, chopped
Honey

To Do:
Fill half of a wine glass with yogurt, top with a heap of berries, chopped nuts and drizzle with honey.

Fresh Rolls

I'm not going to lie, these things are a bitch to make. But once in a while...they're oh so worth it. I was first exposed to these super fresh, super tasty little rolls at a small Thai hole-in-the-wall, in the sweet city of Portland, Maine. Never thinking about the how-to's, I was re-exposed during my time on Maui where we made them ourselves. Being fish eating "vegetarians" we used insanely fresh ahi tuna. Nowadays...living in Sweden and eating a little more meat, I use chicken. One could also use tofu or go really raw and avocado it up. Anyway you dish em, they're delectable. You can find all ingredients at your local Asian foods market. So go there and buy everything you can find.

Needs:

Rice Paper

1/2 a package of Rice Noodles

2 boneless, skinless chicken breasts, cut into small strips

Fresh Sugar Snap Peas

3 Grated Carrots

1 European Cucumber, diced

Fresh or Frozen Mango

1 Bunch of Fresh Mint, finely chopped

1 Bunch of Fresh Coriander, finely chopped

2 tbl Olive Oil

1 tbl Grated Ginger

1 small Red Chili Pepper, diced

Squirt of Lime Juice

Thai Chili Sauce

To Do:

-Fry chicken (or tofu) in olive oil, lime juice, ginger and chili...set aside.

-Prepare all of your veg.

-Cook rice noodles according to instructions, drain and set side.

-Soak each rice paper in hot water for about 30 seconds, remove from water and hang over a large bowl or pot to dry. Make sure your papers are completely dry before using. They should be relatively sticky in order for them to hold together. This is the tough part, and it does take some time. Once good and sticky, carefully place one on a large plate. Place about 2 tbl worth of noodles in center of paper, leaving at least 1 inch on either end. Pour a small amount of chili sauce over noodles, add a few strips of chicken, cucumber, carrot, mango, peas, coriander and mint.

-Start by folding each end over your filling, then carefully fold one side and roll.

-Makes 15 rolls

Note:

Start out with less filling rather than more. These do take a bit of practice before reaching perfection. The more you do, the better they become.