Low-Fat Lemon Poppy Seed Cake

Low-Fat Lemon Poppy Seed Cake

Ingredients:

6 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup plain low fat yogurt
1 whole egg
2 egg whites
3 teaspoons fresh lemon juice

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup skim milk
2 tablespoons poppy seeds
1 tablespoon grated lemon peel

Lemon Glaze

1 cup powdered sugar
2 tablespoons plus 1 1/2 teaspoons lemon juice
1/2 teaspoon poppy seed

Directions:

Preheat oven to 350 degrees.

Grease and flour 6-cup Bundt pan.

Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and lemon juice.  Set aside.

Combine flour, baking powder, baking soda and salt in medium bowl.  Add flour mixture to margarine mixture alternately with milk, beating well after each addition.  Mix in 2 tablespoons poppy seed and lemon peel.

Pour batter into prepared pan.

Bake about 40 minutes or until cake is golden brown and wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.

For glaze, mix powdered sugar with lemon juice until desired consistency.

Spoon glaze over cake; sprinkle with 1/2 teaspoon poppy seed.

217 calories per serving.

12 servings

Do you like Berries?  If yes, here's a Low-Fat Berry Bundt Cake recipe.  It's easy to make and delicious!

http://crowdedkitchen509.blogspot.com/2014/09/low-fat-berry-bundt-cake.html

Thai Sticky Rice with Mango

Thai Sticky Rice with Mango

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.  Definition by Wikipedia.

You can find premium white sweet rice (glutinous rice) in most Asian supermarkets.

Ingredients:

2 cups premium white sweet rice
1 1/4 cups coconut milk
Pinch of salt
2 tablespoons sugar
1 1/4 cups water

2 large ripe mangoes, sliced
1/4 cup coconut milk to serve
Mint leaves to decorate

Directions:

Soak premium white sweet rice in cold water for one hour, then drain.

Combine the rice, coconut milk, salt, and sugar in an uncovered saucepan with 1 1/4 cups of water.  Stir and bring to a boil over moderate heat.

Simmer the rice, stirring, for about 8 to 10 minutes or until all the liquid has been absorbed.

Lower the heat to low, and cover saucepan.  Steam for 15 to 20 minutes.

Spoon the hot, sticky rice into 4 to 6 individual ramekins lined with plastic wrap and set aside to cool.

Remove rice from mold, and place one portion in the center of each dessert plate. Arrange the sliced mango around it.  Drizzle rice with reserved coconut milk.

Garnish with mint leaves.

4 to 6 servings

Zesty Quinoa Salad

Zesty Quinoa Salad
Original recipe by allrecipes.com

Quinoa- Pronounced "Keen-Wa". A grain-like crop grown primarily for its edible seeds.

This will be your new favorite summertime salad! It's yummy!

Ingredients:

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry or grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 to 7 green onions, finely chopped
1/4 cup chopped fresh cilantro

Directions:

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.

Serve immediately or chill in refrigerator.

6 servings

Looking for another great tasting quinoa salad? If yes, here's the recipe!

Quinoa and Black Beans
http://crowdedkitchen509.blogspot.com/2017/01/quinoa-and-black-beans.html

Quinoa and Black Beans

Baker's Challenge 2013 Photographs

Baker's Challenge 2013 Photographs
Chocolate Molten Lava Cake


Crowded Kitchen's newest fans enjoying the Chocolate Molten Lava Cake  

Do you want to join in on the fun?  If yes, send us your photographs!

Chocolate Molten Lava Cake Recipe and Baker's Challenge 2013 Photographs  
http://crowdedkitchen509.blogspot.com/2013/02/chocolate-molten-lava-cake-bakers.html

Shrimp Po' Boys

Shrimp Po' Boys

Come on over to the Hays' house!   The Cajun, Zydeco music is playing, and we're all dancing.  We love this New Orleans meal!

New Orleans Remoulade Sauce

1 cup mayonnaise
1/2 cup sliced green onions, divided
4 tablespoons chopped fresh parsley, divided
2 tablespoons Dijon mustard
2 teaspoons lemon zest
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
1/2 teaspoon Cajun seasoning

Shrimp Po' Boys

4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Cajun seasoning
3/4 cup all-purpose flour
2 cups Panko bread crumbs
Vegetable oil for deep-frying
1 pound shrimp, peeled and deveined  (20 shrimp)

4 French rolls, split and hinged
2 cups shredded lettuce
1 cup diced tomatoes

Directions:

Remoulade Sauce - Stir together mayonnaise, 1/2 cup sliced green onions, 2 tablesoons chopped parsley, Dijon mustard, lemon zest, garlic, red pepper, and Cajun seasoning.  Cover with plastic wrap and chill for 2 to 3 hours, or more

Shrimp Po' Boys - 

Combine melted butter and garlic in a small bowl, set aside.

Combine Cajun seasoning and flour together in a small bowl, set aside.

Place the (beaten) eggs in a small bowl, set aside.

Place two cups of Panko in a small bowl. set aside.

In order, dredge the shrimp in the flour mixture, egg mixture, and Panko crumbs, set aside.

Heat oil in a 2-quart saucepan until 360 degrees.

Fry shrimp in batches until golden brown.

Spread melted butter and garlic mixture on French rolls and toast in the oven until brown.

Spread the chilled remoulade sauce on all 4 rolls.

Top with shrimp, followed by shredded lettuce, sliced green onions, chopped parsley, and diced tomatoes.

Serve with southern coleslaw and chips.

4 servings

Southern Coleslaw
http://crowdedkitchen509.blogspot.com/2012/07/southern-coleslaw.html

Southern Coleslaw

Sadie and Tom
4/19/13

Kate Miller's Shrimp Po' Boy, 9/14/14

Black Bean Burgers

Black Bean Burgers

Ingredients:

2 cups canned black beans, drained
5 carrots
1 onion, chopped
1 cup oats (not instant)
1/2 cup fresh parsley
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoons salt
1 pinch ground fresh pepper
*Bread crumbs, if needed

4 tablespoons olive oil
6 toasted hamburger buns

Garnish
Lettuce leaves
Sliced tomatoes
Sliced onion
Mustard

Directions:

Peel and grate carrots.

In a food processor, pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt and pepper JUST UNTIL COMBINED.  DO NOT PUREE MIXTURE!

Place mixture into a large bowl.  Cover with plastic wrap and chill for 30 minutes.

Shape bean mixture into 6 1-inch thick patties.  If needed, add bread crumbs at this time.

Coat the bottom of a large skillet with olive oil, and heat over medium-heat.  Add patties, and cook 3 to 4 minutes, or until browned on 1 side.  Turn patties carefully, and cook 3 to 4 minutes more, or until firm, browned, and crisp in places.

Serve hot on buns with garnishes.

Serves 6

Summer Cabbage and Fennel Salad

Summer Cabbage and Fennel Salad

Ingredients:

1 pound cabbage, thinly sliced
1 cup fennel bulb, diced
5 tablespoons fresh fennel fronds, chopped
1/2 cup golden raisins
1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 teaspoons honey
Salt and Pepper

Directions:

In a large bowl, toss together the cabbage, fennel, fennel fronds, and raisins.

In a separate bowl, combine the yogurt, mayonnaise, lime juice, and honey.

Stir the yogurt mixture into the cabbage mixture, and season with salt and pepper.

Chill

6 servings, 168 calories