Walnut Hummingbird Cake of Wonder

In my theme for Oscar viewing food I chose Indian to back my pick, Slumdog Millionaire (yay, it won!). I wanted to make a non-Indian dessert but something keeping with the South Asian palate so I was thinking banana cake. In looking at Chow.com for inspiration I found this recipe which ups the ante on the basic banana cake:http://www.chow.com/recipes/11361. However, as I almost never do anything according to directions/instructions/logic my version is an interpretation of the above, yet it came out spectacularly. I also highly recommend a brown sugar icing on a cake with nuts in it. Tonight Matt & Laura came over and helped me finish it off. In appreciation for saving me from gaining any more weight I gave them my modernist side table.

Towering Oreos

Saw this picture on This is Why You're Fat and had to save it. Someone went to a lot of effort here. Need to stop looking at it as it's making me crave sugar.

Coleslaw

I was at White Spot a while back with Mel & Laura, and ordered the veggie burger as I had that starvation type hunger that comes from not eating for 7 hours when one's body is used to calories every 3-4. The short version of this tedious story is that I really liked White Spot's coleslaw - it's got sunflower seeds. Given that winter is not lettuce season, coleslaw fills the raw veggie side dish void.

My version was probably of a healthier ilk: shredded cabbage & carrot, cottage cheese, lemon, horseradish, & dried cranberries as well as sunflower seeds. I'm a sucker for a pretty colour combo.

Which reminds me that I haven't eaten anything in a while...

Call Me Fickle

As much as I admire some food blogs out there I just can't keep up the pace. And, admittedly it's also a bit limiting for me: too many interests to just write about food despite having been accused of being obsessed with it. Problem is I have trouble even capturing all the things that catch my eye. Lots has been in my sights these days & I want to share. So, I will endeavor to keep a on-line account. See you all soon.

Roasted Vegetable-Cheese Pie

From Weight Watchers Down to Earth, this recipe was the whole reason for me buying the cookbook. Veggie pie without a fussy crust. It's a no brainer! I'll post the original and then my version.

2 c. cooked jasmine or basmati rice

1/4 c. grated parmesan cheese

2 large egg whites

cooking spray

1.5 c. sliced zucchini

1.5 c. sliced yellow squash

1 c. thinly sliced small fennel bulb

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. olive oil

1/4 tsp. salt

2 garlic cloves, crushed

1 c. sliced tomato

1/4 c. chopped pitted kalamata olives

1/2 c. shredded fontina cheese, divided

Preheat oven to 400.

Combine rice, parmesan, & egg whites in a bowl. Press rice mixture into 9" pie plate coated with cooking spray (I use 9x13 baking dish instead). Bake at 400 for 10 minutes or until mixture is set. Remove from oven and increase temp to 450.

Combine veggies & herbs & salt with olive oil and spread on baking sheet. Bake at 450 for 15 minutes or until tender. Remove from oven and toss with tomatoes & olives. 

Reduce oven temp to 375. Sprinkle half fontina cheese over rice crust; top with vegetable mixture. Sprinkle with remaining cheese. Bake uncovered at 375 for 30 minutes.

My version:

Use whatever vegetables you have on hand, however the fennel is unique enough to make a point to use it. Its anise flavour totally mellows when roasted. I also used one whole egg, didn't have olives, and substituted mozza for fontina only sprinkling the top. Gotta love a versatile recipe!

  

Bessie's Oat Cookies

For my first food post I am actually posting something made by my aunt, Lorrie. This is a good thing, because she has an extensive library of heirloom recipes including Bessie's Oat Cookies with date filling. Apparently those who love dates are a select group that I am happy to be a part of. Warm, chewy, not too sweet dates...

1 c. white sugar
1/2 c. brown sugar
1 c. butter
1 1/2 c. rolled oats - Quaker Quick Oats
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 egg (3 if the recipe is doubled)

Mix the dry separately from the wet, and then combine the two. Bake at 350 - 375 degrees.

Date Filling

1 lb. dates
1 c. sugar (white or brown)
1 c. boiling water

Boil dates until they are soft & tender. Sometimes the rind & juice of an orange or lemon are added. When the filling is cool, spread between cookies.