Raspberry Walnut Torte

This Raspberry Walnut Torte recipe was adapted from an old Taste of Home magazine (June/July 2001). Serve it for special occasions, and it's sure to get rave reviews. I use less raspberry preserves than what the original recipe calls for (or it has too much of a "peanut butter and jelly sandwich" taste). My son-in-law doesn't like nuts but he loves this cake. 

Ingredients:

• 1 1/2 cups whipping cream
• 3 eggs
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup toasted walnuts, finely ground
• 2 tsp baking powder
• 1/2 tsp salt

Frosting Ingredients:

• 1 1/2 cups whipping cream
• 1 8-ounce package cream cheese, softened
• 1 cup sugar
• 1/8 tsp salt
• 2 tsp vanilla extract
• 6 ounces raspberry preserves 

*Or substitute cream cheese icing (1/2 cup unsalted butter, room temperature; 1-8 ounce cream cheese (room temperature); 4 cups powdered sugar; 1/4 tsp butter flavoring; and 3/4 tsp vanilla. Cream butter and cream cheese; add sugar and flavoring; and beat until creamy.)

Directions:

1. Preheat oven to 350 degrees. Grease 2-9" round cake pans; line bottoms with parchment or wax paper. (If you happen to have 4-9" pans, you can use 4 pans so you don't have to split the cakes ;o)
2. Beat whipping cream in a small bowl until stiff peaks form. Set aside. 
3. In a medium bowl, add flour, walnuts, baking powder and salt; mix until well combined. Set aside. 
4. In a large mixing bowl, beat eggs, sugar and vanilla. Fold in whipping cream, alternating with flour mixture until well combined. 
5. Pour half (about 2 cups of cake mixture) into each of the prepared pans (or 1 cup if using 4 pans) and bake in preheated oven for 30-35 minutes, or until cake springs back, (bake closer to 20-25 minutes if using 4 pans).
6. While cakes are baking, make icing (see recipe below).
7. After cakes have cooled, split each cake into two layers. Place one cake on bottom of serving plate. Spread with about 1/2 cup of frosting. Place second cake layer on top and spread with 1/2 of the raspberry preserves. Place third cake layer on top and spread with about 1/2 cup of frosting. Place fourth cake layer on top and spread the balance of raspberry preserves on top, reserving 3/4" from edges for frosting. Frost sides of cake and outer edge of top with remaining frosting. 

TIP: After placing first layer of cake on serving plate, tuck wax paper around all edges to catch any frosting drippings. Remove the paper after you've finished frosting cake. 

Frosting Directions:

1. In a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped topping. 

Fish Tacos with Chipotle Slaw and Guacamole

Many restaurants serve tasty fish tacos but they are most likely higher in fat and salt than homemade ones. Making fish tacos at home is a way to ensure only the finest ingredients are used. This version features a fish marinade of coconut oil, cumin and chile power. The simple slaw is seasoned with a good quality mayo with chipotle flavoring, and the avocado topping includes fresh lime, garlic and cilantro. Substitute black beans and/or charred corn for the fish for any vegetarian friends ;o)


Makes 8 Tacos (2 per serving)

Ingredients:

• 8 soft corn tortillas
• 1 lb mahi mahi (or substitute with any mild white fish)
• 3 Tbsp coconut oil
• 2 limes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 sweet yellow onion, sliced
• 2 ripe avocado, pitted, peeled and cubed
• 1 clove garlic, minced
• 2 Tbsp fresh cilantro leaves
• 1 cup cabbage, thinly sliced (or slaw mix, such as Trader Joe's Cruciferous Crunch Collection)
• 1 Tablespoons Chipotle Mayonnaise (such as Sir Kinnsington's)
• Salt and pepper to taste

1. Place fish, single layer, in a large casserole dish. In a small bowl, combine 2 tablespoons coconut oil, juice from 1 lime, chili powder, cumin and salt and pepper. Pour mixture over fish; let fish marinate in mixture for at least 15 minutes.
2. In a medium bowl, combine avocado cubes, juice from 1/2 lime, garlic, cilantro and salt and pepper; stir until well combined; using fork or potato masher, lighty mash about 1/2 of the avocado. Set aside.
3. In a small bowl, add mayonnaise, salt and pepper to cabbage and mix until throughly combined. Set aside
4. Heat 1 tablespoon coconut oil in a cast iron skillet over medium-high heat. Place fish fillets, peppers and onion in skillet; cook fish about 3 minutes on each side, or until just opaque. Cook peppers and onions until they have softened and are lightly browned, about 6 minutes. Using large slotted spoon or spatula, transfer fish, peppers and onions to the same (cleaned) casserole dish used in step 1.
5. Heat the same (cleaned) dry cast iron skilled used in step 3 over medium high heat and cook each tortilla about 30 seconds.
6. Assemble Tacos: Place tortilla on individual plate. Place fish, peppers, and onions on tortilla. Top with avocado and cole slaw mixtures. Slice remaining 1/2 lime and serve as a garnish. 

Millet and Hemp Seed Veggie Burgers

I love making meals that are both delicious and healthy, like these Millet and Hemp Seed Veggie Burgers. Whole grain millet is gluten-free and a "smart carb" with lots of fiber and low simple sugars. It's also a good source of some important nutrients such as copper, manganese, phosphorus and magnesium. And hemp seeds are a complete protein and rich in B vitamins, dietary minerals, iron and dietary fiber. And to round out the taste, the veggie burgers are seasoned with some flavorful Indian spices, including turmeric. Turmeric has been used in India both as a spice and medicinal herb for thousands of years. Enjoy these burgers on buns or on top of greens or grains❤️ Make a double batch and freeze leftovers.

Yields: 7 burgers (1/2 cup each)

Ingredients:

• 3/4 cups dry whole grain millet (to yield 1 1/2 cups cooked)
• 1 cup kale, finely chopped
• 1 Tbsp coconut oil
• 1/2 cup hemp seeds
• 1/2 cup dried bread crumbs
• 2 Tbsp diced sweet yellow onions
• 1 tsp thyme
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 egg, lightly whisked
• Olive oil 

Directions:

1. Add millet to dry saucepan and toast over medium heat for 3 minutes, stirring regularly to ensure they don't burn. Add 1 1/2 cups of salted water and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine millet, kale, coconut oil, hemp seeds, bread crumbs, onions and spices; mix well. Add egg and mix until thoroughly combined.
3. Form mixture into 7 patties, using 1/2 cup of mixture per patty.
4. Lightly coat a large cast iron (or similar) skillet with olive oil. Add veggie burgers and cook over medium-high heat about 10 minutes on each side, or until heated through. Serve on a bun or on top of salad greens or grain.

Sweet Potato, Kasha Pilaf, Beetroot and Avocado Bowl

Are you in the mood for a healthy and delicious meal? My "pick 4" includes kasha pilaf with sauteed mushrooms and sweet vidalia onions, roasted sweet potatoes, roasted beets and avocado slices ~ over a bed of spring mix. Kasha is a 100% pure roasted whole grain buckwheat ~ low sodium, no cholesterol and low fat ;o) There are several steps to preparing the bowls, but you'll find it's well worth the effort ~ enjoy 😘

Serves 2

Ingredients:

• 4 cups spring mix
• 1 ripe avocado, seed removed, peeled and sliced
• 1 cup beetroot, peeled and cut into wedges
• 1-2 Tbsp olive oil (for drizzling on vegetables)
• Salt and pepper to taste

Sweet Potato Ingredients:

• 1 cup sweet potatoes, peeled and cut into wedges
• 1/2 Tbsp olive oil
• 1/2 balsamic vinegar
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Kasha Pilaf Ingredients:

• 1 cup kasha
• 1 egg
• 2 Tbsp butter
• 2 Tbsp sweet vidalia onion, chopped
• 1/4 cup portobello mushrooms, sliced
• Salt and pepper to taste

Directions 

1. Preheat oven to 425 degrees. Peel and cut sweet potatoes and beetroot into wedges. 
2. Beet Root: Place beetroot wedges in a baking dish and drizzle lightly with olive oil; sprinkle with salt and pepper. Cover with lid (or aluminum foil) and place in preheated oven. Roast for 25 minutes; remove lid and continue roasting an additional 15-20 minutes, or until tender. Remove from oven and set aside.
3. Sweet Potatoes: Place sweet potatoes wedges on baking sheet covered with aluminum foil; drizzle lightly with olive oil and balsamic vinegar; sprinkle with smoked paprika, salt and pepper. Place in the same preheated oven and roast for 30 minutes, or until golden brown and tender. 
4. Kasha Pilaf:

• Put 2 cups of water, along with a dash of salt, in a medium size sauce pan over medium-high heat and bring to a boil (maintain boil until last step).
• Beat one egg with a fork in a medium bowl. Add kasha and stir until combined. Set aside. 
• In a medium size skillet, saute onions and mushrooms in butter. Add kasha mixture and cook over high heat about 3 minutes, stirring constantly until egg is cooked; reduce heat to low. 
• Quickly stir in boiling liquid. Cover with tight-fitting lid (or aluminum foil) and simmer about 10 minutes or until water is absorbed.

1. Arrange Bowls: Divide spring mix among two salad bowls. Drizzle lightly with olive oil; sprinkle with salt and pepper to taste. Arrange beetroot, kasha pilaf, roasted sweet potatoes and avocado slices on top of the spring mix.