Lemon Bundt Cake

Modified from Martha Stewart: http://www.pbs.org/food/recipes/lemon-bundt-cake-lemon-syrup/

Really moist and tender cake.  I was lazy and just sprayed the pan with cooking spray.  The spray pooled to the bottom of the pan which I think cause the top of the cake to not brown.  Will butter and flour next time.

INGREDIENTS-CAKE

• 1/2 pound (2 sticks) softened butter (may consider substituting oil for 1/4 of the butter)
• 2 1/2 cups sugar
• 6 eggs
• 3 cups flour
• 1 tsp salt
• zest from 2 large Meyer lemons
• 1 cup lowfat plain yogurt (original recipe calls for sour cream)
• 1/3 c lemon juice
• 1 tsp baking soda

INSTRUCTIONS

• Cream butter  and sugar in a stand mixer using the paddle attachment for 4-6 minutes until light and fluffy
• As the you cream the butter, combine flour, lemon zest in a bowl.  Set aside
• Scrape the mixture off the side of the bowl.  Note baking soda is not added yet.
• Add eggs one at a time, waiting until each is well incorporated. Scrape the sides of the bowl
• Add flour mixture alternating with yogurt in three batches.  Add lemon juice and baking soda.
• DO NOT OVERMIX!
• Pour into a buttered and floured Bundt pan
• Bake for 350 degrees for 50 minutes
• Let cool for 35 minutes, then turn cake out of the pan to let cool
• Poke holes all over the cake and brush lemon syrup all over (recipe below)

INGREDIENTS-LEMON GLAZE

• 1/2 c Meyer lemon juice
• 1/4 c sugar

Heat just until sugar is dissolved.  No need to bring to the boil which blunts the lemon flavor

Easy Citrus Ginger Soy Salmon

This salmon really is simply seasoned and topped with a simple vinaigrette.  Great with a green salad

INGREDIENTS

• 2 salmon fillets
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 tsp brown sugar
• splash orange juice
• salt and pepper to taste
• 1/4 tsp fresh grated ginger
• 1/4 tsp garlic powder
• 1/2 tsp orange zest

INSTRUCTIONS

• To make the vinaigrette, whisk all ingredients except the salmon fillets in a small bowl
• Season salmon with more salt and pepper
• Heat a small fry pan with oil and place salmon in flesh side down.  Cook for a few minutes till nicely browned
• Flip fish over and spoon a bit of the vinaigrette over the fish before placing the pan in a 375 degree oven.
• Baste halfway through cooking with the vinaigrette
• Once the salmon is cooked, remove from the oven and spoon over remaining vinaigrette over the salmon

Weeknight Pasta Sauce

INGREDIENTS

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 2 sweet Italian sausages
• 8 oz slice mushrooms
• 28 oz can sliced stewed tomatoes with Italian seasoning (S&W brand)
• 3 oz tomato paste
• 1/2 cup beef broth
• 2 fresh tomatoes, whole
• sprig fresh thyme
• handful chopped basil
• 1 tsp sugar to taste
• frozen peas and frozen spinach

INSTRUCTIONS

Saute onions and garlic until translucent.  Add carrots and cook until softened

Add sausage and break into small pieces

Once the sausage is browned, add mushrooms and cook until all of the juices have evaporated

Add tomato and paste cook for 1 minute.  Add canned tomatoes, broth, thyme, basil and the fresh tomato.  Let simmer for about 30 minutes

Add sugar to taste, add frozen peas and spinach right before serving