Posted by Carole-Anne on June 15, 2008
Healthy Recipes loves this recipe because one can have a piece without feeling guilty. It is healthy – has only 2/3 cup sugar in the entire recipe. Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.
INGREDIENTS:
1 1/2 cups Nutriblend Flour (Robin Hood)
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt finely ground
1/2 cup unsalted butter, softened
2/3 cup granulated sugar (or Splenda sugar replacement)
4 eggs, separated
2 tsp finely grated orange rind
2 tsp finely grated lemon rind
4 tsp lemon juice (organic)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
3/4 cup buttermilk
COMPOTE INGREDIENTS:
4 cups cut rhubarb pieces 1/2 inch in length
1/4 cup granulated sugar
2 strips orange rind
2 tbsp orange juice
1 tbsp pure vanilla
NOW FOLLOW ME:
Whisk together flour, almonds, baking powder, soda, sea salt and set aside.
In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.
Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.
Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk.
Beat egg whites until frothy and fold into buttermilk mixture.
Scrape into butter parchment lined 9 by 13 inch baking dish.
Bake in 350F oven until center springs back – 40 minutes - remove and let cool.
For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla and orange rind and juice, removing any seeds.
Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender. Add a dash of cornstarch to thicken. Let cool.
To serve, remove cake from pan to fancy platter and spoon compote over the cake. This is a dreamy recipe for our collection.
Healthy Recipe will serve approximately 12 people.
Posted by Carole-Anne on June 5, 2008
Healthy Recipes shall offer as many ways to make chili as possible. My Dad always made his special chili with cut pieces of roast beef. Some prefer lean hamburger; others prefer a vegan chili. In my opinion, they all taste marvelous!
INGREDIENTS:
3 cups red kidney beans
5 tsp ground coriander seeds
4 tsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper
1/4 tsp cinnamon
1 tbsp freshly ground black pepper
4 elephant cloves, minced
1/4 cup grape seed oil
3 Spanish Onions chopped
3 lb. beef steak or roast, trimmed and cut into 1/2 – 1 inch cubes
4 canned chipotle peppers seeded and chopped
1 can diced tomatoes
1 tbsp Mexican oregano (can substitute with other oregano)
2 tsp sea salt
2 bay leaves (My Dad cooked almost everything with bay leaves for that extra punch in soups, stews, chilies).
NEXT FOLLOW ME:
Using small bowl, mix together chili powder, ground coriander, paprika, cumin, cayenne, cinnamon, freshly ground pepper and 1/3 cup of water until in a paste forms. Then add minced garlic to the mixture and stir well.
In a large Dutch Oven, heat grape seed oil over medium high heat, adding Spanish onions, stirring until golden brown.
Stir in meat, increasing the heat to high, while stirring, and fry until beef is seared all over . Reduce heat to medium-high.
Add coriander paste and fry, stirring constantly until the oil starts to separate.
Stir in chipotle peppers, tomatoes, oregano, sea salt, bay leaves, and finally, the seared beef, and any reserved cooking liquid from the beans, as well as the beans. I use canned beans (time-saver).
Reduce the heat to simmer for 60 – 90 minutes, until the beef is cooked tender.
Remember to remove the bay leaves prior to serving.
This Healthy Recipe makes up to 20 servings.
Healthy Recipe may be served with a pilaf rice, herbed rice or long grain rice. I prefer to serve with crusty buns and a Caesar Salad! (salad and rice pilaf are on this site under Salads and Rice Pilaf.
This is another winning Healthy Recipe!