Every three weeks, the Home Bakers make another coffee cake from "Coffee Cakes" by Lou Seibert Pappas. I really like this book. All the cakes have come out well and many have come our beautifully. This week the Sun-Dried Tomato Pistachio-Polenta Cake, pg 68 was selected by Yvette, My Worldwide Culinary Adventure. Please get the recipe from her site. The Home Bakers hosted by Joyce from Kitchen Flavours is the base of our operations. Stop by there if you are interested in getting into the fun.
We eat nutty or fruity cakes and these coffee cakes fill the bill. This week, our cake was a bit unique. It is a savory cake which made me especially happy. I love savory breads and cakes.
The polenta, sun-dried tomato, pistachio combination was a winner. The flavors blended well. Hubby loved it and that is always a good sign that the cake is a success.
I made this gluten-free so I used a mixture of brown rice flour, tapioca flour and potato starch for the flour portion. Otherwise, I pretty much followed the recipe.
Popular posts from this blog
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I