Raspberry-Lemon Cake with Cream Cheese Frosting

It feels like summer!!

I can't even begin to explain how wonderful this week has been. I ran my first 5k last week, the Flagstaff Color Vibe, and the weather was absolutely perfect. We have had highs in the 70s and 80s, and even though it is monsoon season it stays wonderfully warm as it rains (side note: isn't rain just one of the most beautiful forms of weather? I love the way it smells! Side note in the side note: did you know the smell of rain actually comes from spores being released by bacteria in various vegetation that are activated by the rain? Hence why Arizona rain smells different than, say, Washington rain. You gotta love crazy stuff like that!)

I have been training for about a month, and I am so proud of myself and the team for finishing! Plus, getting blasted with color was oh so fun! 

When it is so warm and wonderful outside, I can't help but think of raspberries and lemon. I absolutely adore them as a combination, because they both have that tart-citrus-sweet flavor that is a perfect pick-me-up. Because of this, I decided to make a moist (gah, we need a different word!) and bright lemon layer cake with raspberries and cream cheese frosting!

Look at that beauty! I am no cake decorator, so this recipe is thankfully very easy. I was inspired by this recipe from cooking light, which I have had in my "to do" recipe box for, no joke, about six months. I just couldn't wait for berries to be on sale in our market so I could put my own spin on this guy! The cake is not cloying sweet, and the cream cheese frosting is a perfect way to balance the citrus flavor of the lemons. The raspberries really make this cake feel lighter and, well, happier. They add a pop of color and a burst of berry flavor, which makes for great presentation and an even greater cake!

P.S.
I added chocolate, too.

Raspberry-Lemon Cake with Cream Cheese Frosting
Adapted from this recipe from cooking light
Serves 12                    Serving Size: 1 slice             Calories/serving: 165 

Ingredients

Cake:

• 1c. light vanilla soymilk
• 1tsp apple cider vinegar
• 1c. all-purpose flour
• 1c. whole wheat flour
• 1tsp baking powder
• 1/2tsp baking soda
• 1/2tsp salt
• 1 and 1/2c. splenda
• 2tbl olive oil
• 1/4c. plus 2tbl applesauce
• 2 large eggs
• 1 large egg white
• 1 large lemon, zest and juice
• 2c. raspberries, fresh, washed and dried

Frosting:

• 8oz fat free cream cheese, at room temperature
• 1tsp vanilla extract
•  1/4c. brown sugar
• 1/2c. to 2/3c. splenda, depending on desired sweetness (I used 2/3c. because I was feeding it to some teenagers, but for adults I assume 1/2c. would be acceptable)
• 2tbl mini chocolate chips

Instructions:

1. Preheat oven to 350F.
2. Meanwhile, combine soy milk and vinegar in a small bowl; set aside for at least ten minutes (it should get a bit foamy).
3. In a medium bowl, combine flours, baking powder, baking soda and salt.
4. In a large bowl, beat the splenda, oil, and applesauce together with an electric mixer for 1 minute, or until well-combined. Add eggs, one at a time, beating well with each egg added. Add the flour mixture and the soymilk mixture alternately to the splenda mixture, beginning and ending with the flour. Beat in the zest and juice of the lemon.
5. Coat 2 (8-inch) round cake pans with flour-added cooking spray, line the bottoms with wax paper (great how-to instructions here), and then spray with more cooking spray. Pour the batter into the [ans, and sharply tap each one once to remove any air bubbles. Bake at 350F for 32 minutes, or until cooked through. Cool for 20 minutes on a wire rack; then carefully invert the pans onto the rack so the cakes can cool out of the pans for another hour. Make sure to remove the wax paper!
6. To make icing, combine cream cheese, vanilla, brown sugar, and splenda; beat on high until fluffy and light (about 5 minutes).
7. To make the actual cake, place one of the cakes on a serving platter. Frost with about 1/3 of the frosting, and place 1c. of raspberries on top. Make dots of frosting on top of the raspberries, until only 1/2 of the frosting remains. Top with the other half of the cake, and frost that as well (it helps to make a huge pile of frosting in the middle and then spread it out gently to the edges). Top with remaining raspberries, and chocolate chips.

Tofu and Vegetable Rice

I feel like my entire concept of meat has totally changed.

This week my Language and Composition Class was focusing on topics from the Sustainable Table, which discusses various food themes such as organic, free range, local, pesticides, etc. Part of the presentations I saw were on farm factory animals and also on the meatpacking industry.

I can't even begin to explain how horrified I was to hear about the things that animals have to undergo when they are being turned into our food. Did you know that baby pigs have their tails and teeth clipped off, which seriously limits their communication since pigs use their tails to communicate? Or that little baby chicks are de-beaked? Or that some cows are forced to become so large through the use of growth hormones that their legs give out under their own weight?

And these are just the minor issues that the poor animals have to face. Pigs get cut open while still alive. Chickens are hung upside-down before being shocked. Many animals are in such unsanitary conditions that they have to be pumped with antibiotics every day, which is awful. It's the most horrific scene imaginable. I had no clue that the meat I was buying was endorsing these horrible practices. 

I thought long and hard about going vegetarian-- after all, I barely eat any meat already and I love protein-rich vegetables sources like beans and tofu. But I have a family that eats meat, and likes meat, and that can't give up all protein sources. So I decided that, from now on, I am going to eat only animals that have been raised free-range (and, in the case of cows, grass-fed as well, because they get horrible digestion problems from the conventional foods). Also, I am going to focus a lot more on only eating meat once or twice a week, max, and avoid ordering it at any restaurants that don't get it from free-range sources. We are also looking into buying our eggs locally now, which is actually cheaper than at the store!

These cows looks a bit happier, don't they?

The reason I am talking about this is for two reasons. The first is this: we, as consumers whose money is powerful, need to be more aware. I don't expect everyone to change, but I think that if more people knew how the animals suffered then they would not want to be associated with such practices. I love the taste of meat, but I cannot morally allow an animal to die screaming in pain as its stomach is sliced open just so I can have a pork chop with my mashed potatoes for dinner. Please, educate yourself about where your food is coming from. At the end of this post, I have a bunch of links to direct you towards if you want more information.

 

The second reason is so you will understand the change in many recipes that I am going to post on my blog. They will be less meat-focused, often vegetarian entirely, and the meat I do use will call for various free-range or cage-free practices. This is better for the animals and, I believe, for ourselves-- by caring for the world around us, we become more responsible, compassionate, and kind individuals. I'm not saying that I am a saint or better than anyone else who eats conventional; that would be such a ridiculous claim! But I want to do what I can to become a part of the group that knows the pain animals are in. And the world needs as many people like that as it can get.

In light of this, I decided to make an absolutely divine Tofu and Vegetable Rice Stir-Fry. This dish captures the fresh flavors of spring by combining sweet peas, crisp red bell pepper, chewy mushrooms, bright green onions, and delicate summer squash. A spicy mix of hoisin, freshly ground chile paste, and lemon juice makes this dish complex, burning, and incredibly satisfying. 

Tofu and Vegetable Rice
Serves 4              Serving Size: about 1c.

Ingredients:

Marinade:

• 2tbl freshly ground chile paste (Sambal oelek)
• 2tbl hoisin
• 1tbl honey
• 1tsp low sodium soy sauce
• juice of one lemon

Rice:

• 6 oz extra firm drained tofu, cut into cubes
• 4oz bella mushrooms, cut into cubes
• 1 red bell pepper, diced
• 2 small summer squash (such as zucchini or yellow), cut into cubes
• 1/2c. sliced green onions
• 1c. fresh or frozen peas
• 2c. cooked brown rice

Instructions:

1. Whisk together the Marinade ingredients in a medium bowl. Add tofu, and toss to coat. Allow to sit at ten to thirty minutes.
2. Meanwhile, preheat a large skillet coated with cooking spray over medium heat. Add the mushrooms, red bell pepper, and squash to the pan; cook for 5 minutes, stirring occasionally, or until starting to turn tender. Add the green onions and tofu (with the marinade) to the pan; cook another 4 minutes on medium, stirring often. Add the peas to the vegetable-tofu mixture; cook 2 minutes or until warmed through.
3. In a large bowl, combine the rice and the vegetable-tofu mixture, and toss well to combine (you want that marinade coating everything!) Serve with more green onions, if desired.

White Chocolate Raspberry Ice Cream Sandwiches

Warm weather.

Stressed students.

Extra cocoa powder that is dying to be turned into rich, fluffy sandwich cookies.

And a craving for smooth, creamy ice cream with a touch of sweet white chocolate and the brightness of fresh raspberries? 

How about White Chocolate Raspberry Ice Cream Sandwiches?

I thought so.

White Chocolate Raspberry Ice Cream Sandwiches 
Serves: approximately 18             Serving Size: one sandwich            Calories/Serving: 116

Ingredients:

Ice Cream:

• 3c. 2% milk
• 2/3c. splenda
• 1 large egg yolk
• 1 package sugar-free white chocolate pudding mix
• 1c. fresh raspberries, broken into smaller pieces

Cookies:

• 1c. fat-free milk
• 1/2tsp white vinegar
• 1/3c. sugar
• 2/3c. splenda
• 1/4c. light margarine, softened
• 1tbl olive oil
• 1tsp vanilla extract
• 2 large eggs
• 1c. whole wheat flour
• 1c. all-purpose flour
• 1/2tsp salt
• 1tsp baking powder
• 1tsp baking soda

Instructions:

To make the ice cream: 

1. Combine the milk, splenda, and egg yolk and beat very well. Chill for at least four hours. When ready to make, remove the mixture from the fridge and add in the white chocolate pudding mix, beating for only one minute. Transfer to ice cream maker and freeze according to manufacturer's instructions.About 5 minutes before the freezing is done, add in the raspberry chunks so they can evenly distribute into the ice cream.

To make the cookies:

1. Combine the milk and vinegar in a small bowl; set aside for ten minutes.
2. Preheat the oven to 375F.
3. Meanwhile, cream together the sugar, splenda, margarine, and olive oil with an electric mixer on high speed until very well combined, at least 2 minutes. Add in the vanilla extract and eggs; beat well. In a separate bowl, combine flours, salt, baking powder, and baking soda; sift to combine. Add half of the dry mixture to the butter-egg mix, mix until combined, and then add in all of the milk-vinegar mixture. Mix until combined. Finish by adding in the remaining dry mixture, and beat until the batter is well-combined. 
4. Line a baking sheet with cooking spray and parchment paper. Using heaping tablespoons, spoon the batter onto the sheet, leaving about 2inches between each. The texture of the batter is reminiscent of a mixture between a cake and a muffin; not too thin, not too thick. Don't be alarmed if the cookies start to spread out slightly when you scoop them onto the pan: this is supposed to happen.
5. Bake for 9-10 minutes at 375. Allow to cool on wire racks. 

To make the sandwiches:

1. Freeze the cookies in a single layer for at least 1 hour. This is essential!
2. Remove the ice cream from the freezer, allowing it to thaw slightly to make scooping easier. 
3. Take two sandwich cookies, flat bottom sides facing up. On one of them, spread about 2tbl ice cream; top with the other cookie. Freeze for at least one hour in a tightly sealed container/Ziploc; if freezing for longer, give about 15 minutes to thaw before serving.

Salmon with Aspargus "Pesto"

You might get mad at me about this recipe.

I can think of a few reasons. The most likely would would be that you will pretty much want to make this asparagus pesto and slather it onto every single piece of food you eat for the next week. And that would be a lot of washing of the food processor. But it would so be worth it. I know, because I tried it. Bread? Check. Omelet? Check (don't judge). Pasta? Yeah, a definite freaking check. The asparagus adds a woody, fresh flavor; and it's an economical/environmental plus as well because asparagus is in season and costs next to nothing at my local store!

So yeah, you can get mad that you will be addicted. I kind of (not really) apologize for that. The second reason you might get mad is because, well... this isn't exactly a traditional pesto. Yes, the basil, lemon, garlic, and pine nuts are all there. But, well... I kinda sorta totally omitted the olive oil.

I know.

Trust me, though! You will not miss the olive oil one bit, because this pesto has all that wonderful richness and flavor of traditional, fat-loaded, salt-intense ones. I was reading up on pesto and was made a bit hesitant by a bunch of comments that basically said anyone omitting olive oil from a pesto is a greedy, health-conscious idiot and that it would ruin the flavor. I wish they had been able to try this recipe, because those comments couldn't be more incorrect! I know that olive oil is a "good" fat; but I also know that I can get my intake of that in other ways. I have managed to create a pesto full of deep, bright, and fresh flavor-- without loading it up with calories.

Maybe when you taste this pesto-laden, rich, savory salmon over a fresh bed of vegetables, you will forgive me?    

Salmon with Aspargus "Pesto"
Serves 4             Serving Size: about 1.5c vegetables, 1 salmon filet, and pesto            Calories/Serving: 358

Ingredients:

• 1 and 1/4lb raw salmon, bones and skin removed, cut into four (4-oz) filets
• 3/4tsp salt, divided
• 3/4tsp pepper, divided
• 8oz (1/2lb) uncooked asparagus
• 1/2c. chopped green onions
• 4oz (about 3c. packed) basil leaves, roughly chopped
• Zest and juice of 2 large Lemons 
• 4oz fresh spinach leaves, roughly chopped
• 1 (or 2 if strong is preferred) large garlic clove, finely grated or minced
• 3tbl pine nuts, lightly toasted
• 1/2c. fat free cream cheese, at room temperature
• 4c. chopped Swiss chard
• 2 small yellow squash, cut into circles

Instructions:

1. Preheat the oven to 400F and bring a large pot of water to a boil.
2. Meanwhile, sprinkle 1/2tsp of the salt and 1/2tsp of the pepper onto both sides of the salmon. Make four large rectangles out of aluminum foil, spray the center with cooking spray, and place a filet of salmon on each rectangle. Fold up the edges of the rectangle to make a pouch around the salmon, making sure the edges are tightly sealed. Transfer the packets to a baking sheet, and bake at 400F for approximately 20-25 minutes, or until light pink and cooked through.
3. While salmon is cooking, cut the asparagus stems into quarters and boil in the boiling water for 3-4 minutes, until slightly tender but still bright green. Remove asparagus from the water; reserve about 1/2c. of the cooking liquid for later use.
4. In a food processor, pulse the cooked asparagus until finely chopped. Add in the green onions, basil, lemon zest, lemon juice, spinach, garlic, pine nuts, and fat free cream cheese. Pulse until very well combined, scraping down the sides of the bowl as needed. Add the reserved cooking liquid, one tablespoon at a time, until desired consistency is reached. Season with 1/4tsp pepper and 1/4tsp fine salt. Set pesto aside.
5. To serve, combine Swiss chard and yellow squash in a medium bowl. Evenly divide the chard-squash mixture among four serving dishes, and top with a filet of salmon each. Evenly divide pesto among dishes. Serves 4.

Lemon-Chile-Honey Seafood Kebabs

Let me explain.

Look, I totally know that is is still freezing cold where some of you guys are. And so when you saw that the title of this post included the word "grilling," your first thought may have been Wait... as in outside?! 

And here is what I say to that: this insanely delectable, spicy, slightly sweet, bursting-with-citrus marinade is totally worth putting on some snow boots, digging out the grill, and creating some good ol' smokey flavor. Plus, seafood is totally spring-like: light, refreshing, quick to cook!

Oh, don't give me that look. Fine. If you really have to, you can probably cook these delicious seafood kebabs indoors, like a sane person who actually goes along with the weather and wears fuzzy socks when it is cold (which, by the way, I do... I just also really liked grilled food).

Especially this grilled food.

Lemon-Chile Seafood Kebabs
Serves 4          Serving Size: 2 kebabs                Calories/Serving: 205

Ingredients:

• Juice and Zest of 2 large lemons
• 2tbl Sambal Oelek (fresh ground chili paste)
• 1tbl honey
• 1tsp olive oil
• 2tbl minced green onions
• 1/2lb raw shrimp, 30-40ct size, peeled and cleaned
• 1lb large scallops, cleaned
• Ziploc Bag
• Cooking Spray
• Skewers, for kebabs

Instructions:

1. Combine lemon juice, lemon zest, sambal oelek, honey, olive oil, and green onions in a large Ziploc bag. Put the shrimp and scallops in the bag and gently rub the marinade into the seafood. Allow to marinate in the fridge for thirty minutes.
2. Preheat your grill to medium-high.
3. Meanwhile, remove seafood from the bag; discard remaining marinade. Divide shrimp evenly among four skewers. Divide the scallops evenly among another 4 skewers. Spray with cooking spray, and move to the grill. Cook shrimp for about 2 minutes per side; cook scallops for about 3.5 minutes on each side, or until cooked through.

Get-Well Soup (Tofu Noodle Soup with Ginger and Scallions)

I think a lot of people can associate soup with what you eat during a cold. There is something about the warm, aromatic qualities of soup that make it one of the only things that you want to eat when you are sick. I can still remember curling up with Chicken Noodle or Tomato soup when I was a little girl, tucked under the covers with a side of gatorade next to me and my parents hovering attentively over me.

A few days ago, that role was reversed when my father unexpectedly fell ill with symptoms similar to the stomach flu. Being nauseated is totally one of the worst feelings, especially because it can be so hard to eat anything. I wanted to make him something that was more than just standard beef broth and crackers, because the last thing you want when you are sick is to be depriving yourself of nutrients and calories. But I had to act fast, and I didn't want to leave him alone to drive to the store to get things. 

In came my pantry heroes: unsalted vegetable broth, reduced-sodium beef broth, and noodles. From the fridge, I scrounged stomach-friendly ginger, protein-packed tofu, and mellow scallions. Combined together, I got a meaty, complex broth with tender pieces of tofu and satisfying, filling noodles. The ginger and scallions were absolutely wonderful flavorings for the broth, which was just salty enough. Plus, it came together in 9 minutes, required only one pot, and was devoured by my dad (and me!)

While this soup was intended for the sick, you don't need to be sick to fall in love with it! 

Tofu Noodle Soup with Ginger and Scallions
Serves 2             Serving Size: about 2c. soup or so          Calories/serving: 265

Ingredients:

• 2c. vegetable broth, no salt added
• 2c. reduced sodium (at least 50% reduced) beef broth, fat free if possible
• 3oz whole grain linguini
• 1 inch fresh ginger, peeled and cut into 4 pieces
• 3/4c. extra firm cubed tofu (about 5oz pressed tofu)
• 2/3c. sliced scallions (green onions)
• 1/8tsp pepper
• 1/8tsp garlic powder

Instructions:

1. Bring the broths to a boil in a medium pot. 
2. Add in the linguini, ginger, and tofu, and cook for as long as pasta takes (mine took 8 minutes). When the pasta is about two minutes from being done, add in the scallions, pepper, and garlic powder.
3. Remove from heat and allow to sit for 5 minutes (can also sit overnight-- delish!). Remove ginger pieces, and ladle soup into two bowls. Enjoy!

Prayers to Boston

My heart and wishes go out to the city of Boston and all the runners of the Boston marathon who were injured, and killed, due to the senseless and cruel bombing that occurred yesterday. Shame to whoever orchestrated this violent act of terrorism. Prayers to the family, friends, and individuals affected by this tragedy.