San Diego Book Club Recipes: November 2012

Sunday, November 11, 2012

Canadian Mom's Pumpkin Cake

Canadian Mom's Pumpkin Cake (shared by Talia)

Combine the following ingredients together and beat until light and fluffy:
4 eggs
1 & 2/3 cup sugar
1 cup cooking oil
15 oz pumpkin puree

Sift the remaining ingredients together:
2 cup flour
2 tsp baking powder
2 tsp cinnamon
1 tsp sale
1 tsp baking soda

Slowly combine dry ingredients into wet mixture. Bake in 10"x15" pan at 350F for 35-30 mins.

Cream cheese icing
Beat together the following ingredients until light and fluffy:
3 oz softened cream cheese
1/2 cup butter
1 tsp vanilla
Slowly add in 2 cups of sifted icing sugar.

YUM!!!!!!!

Lauren's Arugula Salad

Lauren's Arugula Salad (shared by Lauren & Talia)

For you girls who missed bookclub this recipe is the "famous" Lauren Yeip salad recipe that Talia made ;) It is delicious!!

Mix the following together:
Arugula
sliced Granny smith apple
candied pecans
feta cheese
Champagne vinaigrette

ENJOY!

Roasted Asparagus

Roasted Asparagus (shared by Talia)

This is a super easy recipe.
1. Set oven at 425F
2. Drizzle asparagus with olive oil, salt and pepper.
3. Roast for about 5 mins
** Can add fresh Parmesan after cooked for extra goodness

Cucumber Salad

Cucumber salad (shared by Talia)

Ingredients:

1/2 cup sour cream
1 Tbsp vinegar
1 Tbsp sugar
1/2 tsp salt and pepper
green onion

Directions:

Thinly slice 1 long english cucumber and coat in dressing. I usually half the recipe above. Let sit in fridge for about 1 hour to let the dressing marinade.

Orzo with Smokey Tomato Vinaigrette

Orzo with Smokey Tomato Vinaigrette (shared by Talia)

1lb orzo pasta
1lb cherry tomatoes

Vinaigrette
1/2 c packed fresh basil leaves
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Agave sweetener
1 Tbsp smoked salt flakes
Freshly ground black pepper

Place the tomatoes in a large non-stick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 mins. set aside to cool.

Bring large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 mins. Drain and place in a large serving bowl.

For the vinaigrette: place th tomatoes, basil, vinegar, olive oil, agave, and smoked salt in a blender. Blend until smooth. Pour vinaigrette over the pasta and toss until coated. Season with smoked salt and pepper to taste. Top with Parmesan.

Sunday, November 4, 2012

Pumpkin Bread

PUMPKIN BREAD (shared by Michelle)

Book club this time around was filled with pumpkin desserts. This pumpkin bread from eatingwell.com turned out great. Check out the link below for the recipe. As recommended in one of the reviews, I added the pumpkin pie spice to the recipe.