1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain, whole-milk yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 tsp grated lemon zest (skin of 2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
½ cup freshly squeezed lemon juice
1 cup icing sugar
2 tbsp freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 ½” x 4 1/14” x 2 ½” loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining ½ cup of sugar in a small pan until the sugar dissolves and the mixture is clear.
When the cake is done, allow it cool in the pan for 10 minutes. Then carefully remove and place it on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the icing sugar and lemon juice and pour over the cake.
1 pkg whole wheat spaghettini
1/3 cup smooth peanut butter
3 tbsp each lime juice and soy sauce
2 tbsp brown sugar
2 tsp each minced garlic and gingerroot
1 tsp sesame oil
4 tbsp oil
6 eggs, beaten
1 lb mixed veggies (broccoli, carrots, cauliflower, snow peas, peppers, whatever you like)
3 tbsp fresh coriander (I didn't have this on hand but it tasted fine without it)
2 tbsp peanuts
Cook spaghetti, drain and reserve 1 cup of cooking water. Blend the water with peanut butter, lime juice, soy sauce, brown sugar, garlic, ginger and sesame oil in bowl. Set aside.
Meanwhile, heat 1 tbsp oil in skillet over medium heat. Pour the eggs into the pan and cook, covered for 7 minutes or until set. Slide the omelette onto a plate and let cool, then slice into ribbons.
Add remaining oil and veggies to skillet; stirfry for 5 minutes until tender. Stir in the peanut butter mixture and bring to a simmer. Add the cooked pasta and egg; toss until coated. Sprinkle with coriander and peanuts.
Makes 6 servings.