Too Sweet to be Italian Cake

My original title was "Sweet Southern Treat" but I realized the name of this cake is Italian Cream Cake. I knew before Googling it that there was no way this was Italian. Way too sweet.  I was right, it originated in Texas. I love my Southern heritage and all our delicious sweets! 

Italian Cream Cake (from Texas)

Italian Cream Cake

1 cup chopped pecans

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 Tbs vanilla extract

2 cups flour

1 tsp baking soda

1 cup buttermilk

1 cup flaked coconut

Heat oven to 350 degrees.  Bake 2 cups of chopped pecans (1 cup for cake and 1 cup for icing (if desired)) on a cookie sheet 5-10 minutes, stirring occasionally, until pecans begin to smell toasted and nutty. Do not overbake. Remove from pan and cool completely.

Grease and flour three 9" cake pans (I used 8" pans in photo above). I grease my pans then fit a round of parchment paper in the bottom and then grease again and flour.

In a large bowl, beat butter and shortening at medium speed of mixer until fluffy. Gradually add sugar, mixing well. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla.

In a small bowl, combine flour and soda.  Add flour mixture alternately with buttermilk, beating at low speed to combine well after each addition. Stir in coconut.

In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into cake batter. Pour batter into prepared pans.

Bake for 25 minutes or until cake tester comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.

Spread Nutty Cream Cheese Frosting between layers and over tops and sides of cake.

Nutty Cream Cheese Frosting

12 oz cream cheese, softened

3/4 cup butter, softened

1 Tbs vanilla

5 1/2 cups (24 oz ) powdered sugar, sifted 

1 cup chopped and toasted pecans

Beat cream cheese, butter and vanilla at medium speed of electric mixer until creamy. Add powdered sugar at low speed until blended. Beat frosting at high speed until smooth. Stir in nuts.

Pasta Side

Here's an old favorite from life on the island. My good friend gave me this recipe about 20 years ago and I still love it.  I use it as a side dish, tonight with pan-fried chicken and sauteed zucchini.  I will pair this leftover pasta with ham for a tasty lunch.

Lemon Linguine

Lemon Linguine

1 lb. linguine
1/2 cup olive oil
zest from 1 lemon
juice from 2 lemons
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
salt & fresh ground pepper
lots of parmesan cheese

Cook linguine in boiling salted water til done; drain well.  Combine next 5 ingredients in a large bowl.  Add pasta and toss well.  Sprinkle over salt and pepper.  Toss in parmesan.

Peanut Butter Cookies

These are very sweet and yummy treats.  They take a few extra ingredients but are well worth the trouble.

Peanut Butter Cookies

Peanut Butter Cookies

1 1/4 cups flour
1 Tbs wheat germ  (I used whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup crunchy peanut butter
1/4 cup butter, softened
1/4 cup shortening
2 Tbs honey
1/2 sugar
1/3 cup light brown sugar
1 egg
1 tsp vanilla
1/2 cup coarsely chopped honey-roasted peanuts

Arrange racks in the upper and lower thirds of the oven and heat to 350 degrees.  Line two cookies sheets with parchment paper.

In a bowl, whisk together the flour, wheat germ, soda, baking powder and salt and set aside.

Using an electric mixer, combine peanut butter, butter, shortening and honey until well blended.  On medium speed, add both sugars and mix one minute.  Add the egg and vanilla and mix for 1-2 minutes until the batter lightens in color.  Add dry ingredients and mix on low until just blended.  Fold in the chopped peanuts.  Chill for an hour or less, just until the dough is firm enough to handle.

Roll dough into 1 1/4 inch balls and place 2 inches apart on prepared cookie sheets.  Using a fork dipped in flour, slightly flatten cookies while making a crosshatch design.  Bake two pans at a time for 11-13 minutes, switching pans from top to bottom rack after about 8 minutes.  Remove from oven when cookies are lightly brown.  Let cookies stand on cookie sheet 1 minute then transfer to cooling racks.

Smooth and Creamy Chocolate

This is a chocolate icing with a good consistency that tastes yummy!

Chocolate Sour Cream Icing

Chocolate Sour Cream Icing

12 oz. milk chocolate (I used Hershey bars)
9 oz. semisweet chocolate
2 Tbs. light brown sugar
pinch of salt
1 tsp. vanilla extract
3 Tbs. light corn syrup
1 1/2 cups sour cream

Finely chop both chocolates and place in microwave-safe bowl.  Heat in microwave at 50% power, stirring every 30 seconds.  When most chocolate is melted, stir until all chocolate melts.

In a mixing bowl, combine brown sugar, salt, vanilla and corn syrup.  Stir until combined.  Add sour cream and stir 1 to 2 strokes.  Add melted chocolate.  Beat on low speed until smooth.  It thickens quickly if the sour cream was cold.  If it is too thin then let stand at room temperature to reach desired consistency.

Sunshine in a Bowl

Here's a light pasta dish with fresh spring flavors.  I paired it with salmon for a tasty meal.

Spring Vegetable Pasta

Spring Vegetable Pasta

6 oz. orecchiette pasta (or other short pasta), reserve cooking water
1 1/4 cup frozen peas
1/4 cup olive oil, divided
1 bunch asparagus
1 zucchini
1 yellow squash
1 shallot
1 garlic clove
salt and pepper
zest and juice from 1 lemon
1/2 cup parmesan cheese (freshly grated)
1/4 cup roasted cashews, chopped (or pistachios)
fresh basil, sliced for serving

Cook pasta according to package directions, adding peas during last 2 minutes of cooking.  Drain and reserve cooking water.

Meanwhile prepare vegetables.  Chop asparagus into 2 inch pieces.  Halve zucchini and squash lengthwise then cut into uniform slices.  Thinly slice shallot.  Chop the garlic. 

Heat 1 Tbs olive oil in large skillet over medium high heat.  Add asparagus, zucchini, yellow squash and shallot to hot oil and cook, stirring occasionally, until tender, about 5 min.  Add garlic and continue to cook, stirring constantly, 30 seconds.  Add salt and pepper to taste.  Add pasta, peas, 1/2 cup cooking water, 2 Tbs olive oil.  Bring to a simmer and cook about 2 minutes to develop a sauce.  Remove from heat and stir in lemon juice, zest, cheese and nuts.  Top with basil.

Strawberry Pickin' Time

I've never had better strawberries than I got today at our local pop-up strawberry stand in town,  These were intensely sweet and delicious without the watered down flavor of typical grocery store berries.  For once, I really wanted a delicious strawberry cake and pronto! YUM

Strawberry Whipped Frosting Cake

Any white cake will do but I made Grandmother's Layer Cake

Strawberry Whipped Frosting

3 cups whipping cream
1 cup powdered sugar, divided
8 oz. cream cheese, at room temperature 30 minutes
1/2 tsp. vanilla extract
1 1/2 lbs. strawberries, hulled and diced

In stand mixer with whisk attachment, beat whipping cream until soft peaks form.  Add 1/3 cup powdered sugar and whip until stiff peaks form (do not undermix or frosting will be runny).  Pour whipped cream into another bowl.  Add cream cheese to bowl of stand mixer and use paddle attachment to beat until smooth and fluffy.  Mix in remaining 2/3 cup powdered sugar and vanilla.  Stir in fresh strawberries until incorporated.  Fold in whipped cream.  Frost white cake and decorate as desired with sliced fresh berries.

Birthday Cake Surprise!

A milestone birthday for a very special friend deserves an exciting cake surprise during quarantine.  Any cake will do but the birthday girl loves this white cake with French buttercream frosting.  This time I added fresh raspberry puree to the frosting.  It was tasty.

Sprinkles Cake

White Butter Cake

(from The Cake Bible)
*you will need a kitchen scale to best make this cake
4 1/2 large egg whites (135 g)
1 cup milk (242 g)
2 1/4 tsp vanilla (9 g)
3 cups sifted cake flour (300 g)
1 1/2 cups sugar (300 g)
1 Tbs + 1 tsp baking powder (19.5 g)
3/4 tsp salt (5 g)
12 Tbs softened unsalted butter (170 g)

(NOTE:  All ingredients must be at room temperature or the cake will not turn out as good as it can.
I have a rectangular baking stone that I place on the rack in bottom third of oven.  It heats up with the oven and provides a good hot spot for the cake pans to begin cooking from the bottom up to produce a nice cake.)

Preheat oven to 350 degrees (place baking stone in oven if you have one).  Grease three 6" x 3" pans, add a round of wax paper in the bottom of each, then grease and flour pans.  (I have also used two 9" x 1 1/2"  pans and cooked for the same amount of time)

In a medium bowl lightly combine egg whites, 1/4 cup milk and vanilla.

In a large mixing bowl of stand mixer, combine the dry ingredients and mix on low for 30 seconds.  Add the softened butter and remaining milk to dry ingredients.  Mix on low speed until dry ingredients are moistened.  Increase to medium speed and beat 1 1/2 minutes.  Scrape down the sides.  Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.  Scrape down the sides.

Batter will be stiff, scrape batter into prepared pans and smooth the surface with a spatula.  Bake 25-35 minutes or until a tester inserted near center comes out clean and the cake springs back when lightly pressed in center.

Let cakes cool in pans on racks for 10 minutes.  Invert on wire racks then re-invert so the tops are up to cool completely on wire racks.

Raspberry Sauce

(from The Cake Bible)
2 - 12 oz bags frozen raspberries with no sugar added (680 g)
2 tsp fresh lemon juice
sugar
In a strainer suspended over a deep bowl, thaw raspberries completely.  This takes several hours.  Press the berries to force out all the juice.  There should be 1 cup.

In a saucepan, boil the juice until it is reduced to 1/4 cup.  Pour into a lightly oiled heat proof cup.

Puree the raspberries and sieve them with a food mill or press them with the back of a spoon through a fine mesh strainer to remove the seeds.  If using a strainer you will press then scrape the bottom of the strainer to get the pulp.  It is time consuming.  You should have up to 1 cup liquid puree.  Add the reduced syrup and lemon juice to the puree and measure.  You need to add 1/2 as much sugar as you have in your measuring cup.  If you have 1 cup of raspberry sauce then you will add 1/2 cup sugar to create a lightly sweetened sauce.

Raspberry Buttercream

(from The Cake Bible)
6 large egg yolks (112g)
3/4 cups sugar (150g)
1/2 cup corn syrup (164g)
2 cups unsalted butter, softened (454g)
1/2 cup Raspberry Sauce

Have ready a greased 2 cup glass measuring cup near stove.

In a bowl of stand mixer, beat yolks with whisk attachment until light in color (don't worry about over-beating). Meanwhile, combine sugar and corn syrup in a nonstick saucepan until combined. Turn heat to medium and stir constantly until sugar dissolves and bubbles begin to form at edges. Stop stirring but continue to heat until rolling boil and large bubbles cover the entire surface. Immediately transfer syrup to glass measuring cup.

Stop mixer, pour a small amount of syrup into yolks and immediately beat at high speed for 5 seconds. Stop mixer and repeat with larger amount of syrup. Continue this process until all syrup has been incorporated. Continue beating until completely cool.

Gradually beat in butter, one tablespoon at a time. Beat raspberry sauce into finished buttercream.

Assemble the Cake

Cut each of the 6" cakes in half horizontally so now you have 6 layers.  Take the best looking top cake and set it aside, it will become the top of your finished cake. 

Find a round cookie cutter or biscuit cutter or small shot glass or other small round device that you can use to cut through center of your cakes.  I found a toothpick holder that was the size I desired - it was 1 1/2" diameter so a good size for a 6" cake.  Cut a hole in the center of 5 layers (don't cut a hole in your top layer!).

Place your bottom layer on the cake plate and frost the top, but don't get icing in the hole.  Place the next layer on top and continue frosting between each layer trying to avoid getting icing in the hole.  Once all 5 layers are iced, create your preferred mixture of sprinkles in a separate bowl - I used some sanding sugar, rainbow sprinkles and some chocolate rainbow chips.  Stir the mixture then use a spoon or funnel to pour the mixture in the middle of the cake and fill it to the top.  Now add your top layer and finish frosting your entire cake.  Decorate the outside as desired.  When the cake is cut, all the sprinkles will flow out.

Secrets Revealed

I saw where Doubletree Hotel released it's secret cookie recipe so I decided to try it out because who doesn't love fresh baked cookies when staying at a hotel?  This recipe is definitely different because it uses a bit of lemon juice.  After mixing it up, I think the lemon juice works with the baking soda to lighten the dough and make the cookies rise.  I guess I'll have to consult a Shirley Corriher book to find out for sure.  This dough was definitely not the same texture as Toll House Cookies.  They taste good but I think I may just stick to one bag of chocolate chips next time.  They are loaded with chocolate!

Doubletree Chocolate Chip Cookies

Doubletree Chocolate Chip Cookies

1 cup butter (2 sticks), softened
3/4 cup + 1 Tbs sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 tsp vanilla
1/4 tsp fresh lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
pinch cinnamon
2 2/3 cup Nestle Toll House semi-sweet chocolate chips (I may only use 2 cups next time)
1 3/4 cups chopped walnuts

Heat oven to 300 degrees.  Line 2 cookie sheets with parchment.
In a small bowl, combine flour, oats, soda, salt and cinnamon and set aside.
Using a stand mixer, cream butter and sugars on medium speed for 2 minutes. 
Add eggs, vanilla and lemon juice and beat on low for 30 seconds.  Scrape down sides then turn mixer on medium for 2 minutes until batter is light and fluffy.
With mixer on low, slowly add dry ingredients, blending for 45 seconds.
Remove bowl from mixer and stir in chocolate chips and nuts with a wooden spoon.
Using cookie scoop, drop large (2-3 Tbs) dough balls onto prepared cookie sheets about 2 inches apart.
Bake 20-25 minutes, until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for 1 hour.

One Bowl Meal

Trying to get creative with the fresh produce that is leftover at the end of a week.  Decided to give a hearty spinach salad a try using everything in the fridge that looked like it belonged in a salad.  It was delicious and filling.

Spinach Salad

Spinach Salad

6 slices bacon
6 oz. fresh spinach
2 green onions, sliced, white and green parts separated
2 hard boiled eggs, chopped
1 egg, beaten
2 Tbs sugar
2 Tbs rice wine vinegar

In frying pan, cook bacon until crisp.  Remove from pan, reserving 3 Tbs of bacon grease, and chop bacon.  Set pan with grease aside.

Remove and discard spinach stems, if desired.  Coarsely chop spinach and put in large bowl.  Add the green parts of the onions, hard boiled eggs and chopped bacon to bowl with spinach.  If desired, add tomatoes, sliced mushrooms, chopped avocado and anything else you would like in a salad. 

In a small bowl, combine beaten egg, sugar and vinegar.

Heat bacon grease in pan over medium high heat then add reserved white parts of onions and cook 30 seconds.  Slowly pour in the egg mixture and stir until thickened.  Pour hot mixture over spinach salad and serve immediately.

Kale Is Healthy and Delicious

I have been buying kale by the bunch and generally saute it as a side dish but tonight I decided to make it the main course.  It turned out good and was a healthy one pot dish.

Kale & Chicken Sausage Soup

Kale and Chicken Sausage Soup

2 links (6 oz) mild Italian sausage (chicken or turkey) casings removed
1 Tbs olive oil
1/2 cup chopped onion
1/2 cup celery, diced
3/4 cup carrots, diced
2 cloves garlic, minced
1/2 tsp salt
1 bunch kale, chopped
1 14.5 oz can diced tomatoes
1 32 oz carton chicken stock
1/2 cup quick barley (or 4 oz ditalini pasta)
1/2 tsp dried basil
1 bay leaf
1 15.5 oz can chickpeas or cannellini beans, drained and rinsed

In a dutch oven, heat 1 Tbs olive oil over medium heat.  Add sausage, breaking it up, and cook until browned.  Add onion, celery, carrots, garlic and salt.  Cook 3-5 minutes or until onion is tender, careful not to burn garlic.  Add remaining ingredients except beans.  Cover and bring to a boil.  Reduce heat and simmer 10 minutes.  Add chickpeas or beans and cook 5-10 minutes or until vegetables are tender.  Add salt and pepper to taste.

Lots of Bananas

I've been buying more bananas than we can eat and here's one of my favorite sweet treats that uses super ripe bananas.  I've loved this cake since I was a kid and my aunt Alma made it for family gatherings.  Deliciously moist, sweet and nutty.  Yum!

Hummingbird Cake

Hummingbird Cake

3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cup vegetable oil
2 cups sugar
3 eggs, room temperature
1 1/2 tsp vanilla
2 cups mashed ripe bananas (about 5-7 bananas)
1 8 oz can crushed pineapple in unsweetened juice, drained
1/2 cup chopped pecans

     Heat oven to 325 degrees.  Grease two 9 inch cake pans then line the bottom with wax paper and grease the pans again and lightly flour. 
     Sift flour, cinnamon, soda and salt in a bowl and set aside.
     In large mixing bowl, beat oil and sugar at medium speed for 3 minutes.  Add eggs, one at a time, and beat until light, 1-2 minutes.  Add vanilla, bananas and pineapple.  Add dry ingredients in thirds, beating until smooth.  Stir in nuts.  Divide batter between prepared pans and bake 40-50 minutes or until cake tester comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Invert cakes, remove wax paper, and cool completely on wire racks.
     When cooled, ice with cream cheese icing (below).

Cream Cheese Icing

8 oz. cream cheese, at room temperature
6 Tbs butter, at room temperature
3 cups confectioners sugar, sifted
1 tsp vanilla

Cream butter and cream cheese until smooth.  Slowly add sifted sugar until incorporated and no lumps.  Add vanilla.

Zucchini Tots

I'm always buying zucchini but getting tired of the usual saute so this was a welcome treat. Kids will love this too!

Zucchini Tots

Zucchini Tots

4 medium zucchini - grated
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese (recommend Kraft)
1 tsp oregano
1/4 tsp garlic powder
salt (to taste)
pepper (to taste)

Preheat oven to 400 degrees.  Prepare a baking sheet by spraying with nonstick spray (Pam) or cover with a sheet of parchment paper.

Place the grated zucchini in a colander in a bowl and sprinkle with salt.  Let it sit 15 minutes so salt can draw out moisture.  Discard liquid out of bowl.  Pour zucchini in a kitchen towel and squeeze over the sink to extract as much moisture as possible.  Place zucchini in bowl and add remaining ingredients.  Stir to combine.  Taste mixture to determine if salt and pepper is needed.

Shape mixture into tablespoon size tots and place on prepared pan.  Bake for 15-20 minutes or until lightly browned.

The Kids Will Like It

I have strange ingredients in my fridge these days.  This new normal of avoiding the grocery store for a week and then trying to stock up when there is absolutely no pork, no chicken parts, no eggs is tough.  Will life ever get back to normal in the grocery store?  So ground chicken was my latest protein score and I've found Asian dishes have enough flavor to make it tasty.  This one was sweet like orange chicken but just a lot easier to make.  I think kids could make it and will also like it.

Orange Ground Chicken

Orange Ground Chicken

1 lb. ground chicken

1 Tbs vegetable oil or peanut oil

1 Tbs minced fresh ginger

2 tsp minced garlic

1/4 tsp red pepper

1 Tbs rice wine or dry sherry

2 Tbs water

1/2 tsp sesame oil

4 tsp soy sauce

5 Tbs sugar

5 Tbs white vinegar or rice wine vinegar

zest of 1/2 orange

1 Tbs water

1 Tbs cornstarch

Make sauce:  in a bowl combine wine (or sherry), 2 Tbs water, sesame oil, soy sauce, sugar, vinegar and zest. ***NOTE - I didn't want a thick syrupy dish so I made this sauce but only use half of it in my chicken, also only used half the cornstarch mixture for thickening.***

Make cornstarch mixture:  in a small bowl, combine 1 Tbs water with cornstarch. Set aside.

In large skillet, heat oil over medium high heat then add ground chicken and spread over entire bottom of pan and don't disturb for 2-3 minutes.  This will cook the chicken and create a nice crust on one side.  Once a crust has formed, break up ground chicken and finish cooking 2-3 minutes or until done.  Add ginger, garlic and red pepper and cook 30 seconds.  Add orange sauce (I only used half) and bring to a boil.  Add cornstarch mixture (I only used half) and stir until thickened.  Serve over rice with a side of broccoli if desired.  (I served over plain fried rice with a side of Hibachi Zucchini)

Plain Fried Rice

Plain Fried Rice

3 cups cooked rice that has been cooked 4 hours earlier (ie leftover rice!)

2 scallions, sliced in small rounds, white and green parts separated

1 large egg 

2 Tbs + 2 tsp peanut oil or vegetable oil

1/4 tsp salt

1-2 tsp soy sauce

chicken broth or water as needed

Loosen grains of leftover rice as much as possible.

In a small bowl, lightly beat egg, 2 tsp oil and 1/4 tsp salt.  Set aside.

Heat a wok or large frying pan over medium high heat and add 2 Tbs oil.  Add white scallions and stir a few time then pour in egg mixture.  Let stand 5-10 seconds so egg sets on the bottom but is runny on top.

Add rice and toss and turn continuously for 3-4 minutes or until heated through.  Season with desired amount of soy sauce.  (If rice is hard, add 1-2 Tbs chicken broth or water and stir a few more seconds.) Add green scallions and serve.

Too Many Bananas?

Due to my reduced number of shopping trips, I tend to buy too many bananas so here's a quick way to reduce the supply.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 cup chocolate chips (I used some mini chips and some regular size)

Heat oven to 350 degrees.  Place parchment on 3 cookie sheets (or spray with non-stick cooking spray).

In mixing bowl, cream butter and sugar until light and fluffy.  Add egg, banana, and vanilla and combine.  In a separate bowl, whisk flour, baking powder, salt and soda.  Add dry ingredients to creamed mixture and combine.  Stir in chocolate chips. 

Drop tablespoons of dough onto prepared pans about 2 inches apart.  Bake in preheated oven 13-15 minutes or until edges are lightly browned.  Remove to wire cooling racks.

Grain Bowls Are In

I like the idea of eating my entire dinner out of one bowl so the latest grain bowl craze has me hooked.  I have been cooking up a bunch of grains like bulgur, farro, quinoa, lentils, and sometimes rice.  I store these in my refrigerator and then make various bowls using grains, vegetables and protein.  This salmon bowl was adapted from Cooking Light and was delicious.

Salmon Quinoa Bowl

Salmon Quinoa Bowl

1 small golden beet (I used 2 small radishes)
1 carrot
1 1/2 Tbs apple cider vinegar
2 tsp minced garlic
1/2 cup quinoa
1 cup chicken stock
2 cups baby spinach and kale salad mix, finely chopped
2 Tbs chopped cilantro
2 Tbs chopped parsley
6 Tbs olive oil, divided
10 oz. salmon filet
salt
pepper
1/4 cup sour cream

Slice beet and carrot into very thin slices (a mandolin is useful).  In a small bowl, combine beet, carrot, garlic, vinegar and 1/4 tsp salt.  Let mixture stand at least 15 minutes, stirring occasionally.

Combine quinoa and stock in small saucepan and bring to boil.  Reduce heat to medium-low and simmer 15 minutes.  Remove from heat and let stand for 5 minutes then fluff with fork.  Add chopped salad, cilantro, parsley, 1/4 tsp salt, 1/4 tsp pepper and 5 Tbs olive oil.  Stir to combine.

While quinoa cooks, prepare salmon by sprinkling both sides with salt and pepper.  Heat 1 Tbs olive oil in skillet over medium high heat.  Add salmon skin side down and cook 6 minutes.  Cover pan and reduce heat to medium-low and cook 7 minutes or until salmon is cooked through.  Flake with fork.

To serve, divide quinoa mixture into bowls then top with salmon, vegetables and a dollop of sour cream.

The Sky Is Falling

I've felt like Chicken Little this week, I hope we get through this pandemic smoothly and quickly.  Until then I'll try new recipes.  I love multicolored meals loaded with vegetables and pasta primavera was a great choice.  I paired it with chicken parmesan because I love my protein.

Pasta Primavera

Pasta Primavera

6 oz Penne pasta (or bowtie or whatever you like)
salt
1/4 cup olive oil
1/2 red onion, thinly sliced
1-2 carrots, peeled and cut into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red or yellow bell pepper, sliced into matchsticks
1 medium yellow squash, quartered and sliced
1 medium zucchini squash, quartered and sliced
3-4 garlic cloves, minced
1 cup grape tomatoes, halved
2 tsp. dried Italian seasoning
1/2 cup pasta water or less
2 Tbs lemon juice
1/2 cup shredded parmesan, divided
2 Tbs chopped fresh parsley

Cook pasta according to package directions in salted water and reserve 1/2 cup of pasta water for later use.

In a 12" deep skillet, heat oil over medium high heat.  Add onion and carrots and saute 2 minutes.  Add broccoli and bell pepper and saute 2 minutes.  Add squash and zucchini and saute 2-3 minutes or until vegetables are nearly softened.  Add garlic, tomatoes, and seasoning and saute 2 minutes.  In a bowl, combine vegetables and drained pasta.  Drizzle lemon juice and 1/4 cup of pasta water.  Season to taste with salt and add more pasta water if desired.  Add 1/4 cup parmesan cheese and parsley and combine.  Serve sprinkled with remaining parmesan.