The Best Carrot Cake Ever!!!!

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots (about 10 carrots)
one 8oz. can crushed pineapple, drained (I omit this ingredient)
1/2 cup pecans, chopped

Icing
1/2 cup (1 stick) unsalted butter at room temperature
8 oz. cream cheese at room temperature
2 teaspoons vanilla extract
one 16oz. box confectioners' sugar, sifted

Preparation
1) Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
2) To make the cake, sift the flour, sugar, baking soda, baking powder, and cinnamon into a large bowl. Add the eggs and vegetable oil and stir until well blended. Fold in the grated carrots, pineapple, and pecans and stir until the mixture in thoroughly blended.
3) Pour one-third of the batter into each of the prepared pans. Bake in the oven for 30 minutes, or until the edges have pulled away slightly from the pan and a toothpick inserted in the center comes out clean.
4) Let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks.
5) To make the icing, place the butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and gradually beat in the confectioners' sugar until smooth.
6) Place a cake layer on a serving plate and frost the top. Repeat this procedure with the second and third layers. Finish by icing the sides of the cake. Cut into wedges and serve.

Makes one 8-inch layer cake. Serves 8-10.

Sesame Noodles

adapted from Good Housekeeping.com (click the title to go to the original link)

This is becoming one of our "regular" meals.  It's very easy and yummy.  If you *must* you could add some shrimp or even chicken.  I serve this with gyoza (Chinese dumplings) alongside.

I've halved the original recipe because it makes a lot.  I also limit the spicy-ness for my kiddos.
You can make the sauce earlier in the day to save some time.

Ingredients:

- salt
- 8 oz. spaghetti (whole wheat, regular or even rice noodles)
- 1/2 cup orange juice
- 1/8 cup rice vinegar
- 1/8 low-sodium soy sauce
- 1/8 cup creamy peanut butter
- 1/2 Tbsp Asian sesame oil
- 1/2 Tbsp grated fresh ginger
- 1 tsp sugar
- pinch crushed red pepper (or more if you like it spicier)
- 2 cups carrots cut into match sticks (save yourself some time and buy the packaged kind)
- 2 small cucumbers (I used Persian cucumbers) cut into matchsticks
- 2 green onions thinly sliced
- 1 Tbsp sesame seeds toasted (optional)
- 1 Tbsp chopped fresh cilantro (optional)

Directions

1. Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.
3. Place carrots in colander; drain pasta over carrots. In large serving bowl, toss pasta mixture, cucumbers, and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onions and cilantro.

Lemon Fish Packets *Updated

My sister Lana gave me this recipe.  It's super easy and very yummy.  I was really surprised at how the lemons softened and mellowed as they cooked.

* I made this during the week and realized I should update it.

1 lb fish (I used tilapia)
1 lemon thinly sliced
1 small onion thinly sliced
Extra Virgin Olive Oil
Aluminum Foil

Preheat oven to 425 degrees.  Slice fish into serving portions.  Spread out a larger piece of foil and place fish on it.  Salt and pepper fish then place sliced lemon and onion on top.  Drizzle with olive oil and wrap foil around to make a packet.  Bake for 15 - 20 minutes until fish flakes easily with fork.

A call for Mediterranean Recipes

Our family has recently switched to a Mediterranean diet. That means no red meat, very little white meat, some fish, eggs, lots of fruits, veggies and no dairy. (Well, the kids and I are doing some dairy).

We've made this switch for mostly dietary reasons but also because meat is expensive. It's been a bit of a challenge coming up with new things to cook that fit that category but it's getting easier and I've found some yummy recipes along the way. Also I've lost some weight so that has been a great incentive to keep it up.

If you have any recipes that fit this category I'd love to hear them. And I'll be sharing some of what I've found that we've liked too.

Wonton Chicken Salad

1 head of iceberg lettuce
1/2 lb. wonton wrappers (any brand is fine and you can buy these at a regular grocery store, often in the frozen section)
3 chicken breasts, cooked in water and shredded
4 green onions, chopped
2 tblsp. sesame seeds
1 tblsp. sugar
1 can chopped water chestnuts, cut into tiny pieces
1 tsp. salt
1/2 tsp. black pepper
1/4 cup canola oil
3 tblsp. white vinegar
2 tblsp. sesame oil

Wash and chop lettuce. Dry really well. Boil chicken breasts in water and shredded into small pieces. Fry wonton wrappers
in medium-heat oil on stove top until lightly browned. Set aside for later. I usually set them aside on a plate lined with a paper
towel to soak up excess oil. Don't get the oil too hot though or they will burn quickly. Mix all remaining ingredients and pour
over chicken and marinate at least 3 hours in fridge. When ready to serve, pour chicken mixture over lettuce and crumble
friend wonton wrappers and toss to coat. Serve immediately because it gets soggy fast! Yummy.....

This is a family favorite, and while it takes some time to prepare it, it is so worth it!

Mongolian Beef

Matt's actual name for this is "Hoo Dang! That's good!"

We've had this, we've shared it with friends, and it is always good! I add steamed broccoli and stir it up together. Yum!

Ingredients:
2 teaspoons vegetable oil
1 tablespoon finely chopped
garlic
1/2 teaspoon grated fresh
ginger root
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound beef flank steak,
sliced 1/4 inch thick on the
diagonal
1/4 cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in
2-inch lengths

Directions:
1.Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

2.Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

3.Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).

4.Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.

5.Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Green Chili Mac N Cheese Casserole

1 1/2 lbs uncooked ground beef

3 cloves garlic, minced (or garlic powder if you're in a hurry)

1/2 sweet onion, chopped

1 jar Texas Two-Step Tomatillo & Green Chili Stew Mix (this comes in a big glass jar in a special section at my HEB where they have their cooking connection class in the middle of the store, but you can probably find it in the jar chili section too. It costs about $8 or $9 at HEB, but it's worth it!)

16 ounces elbow macaroni, penne, or farfalle pasta

1 pound Velveeta, cubed

1/2 cup milk or heavy cream (I use 2%)

1 cup shredded Colby Jack cheese

1. Heat oven to 350.

2. Cook macaroni according to package directions in large pot.

3. Meanwhile, cook ground beef, garlic, and onions in a large skillet over medium-high heat.

4. Drain macaroni in colander and use that pot to melt together the velveeta, milk, and green chili mix.

5. Once the velveeta is melted, mix that with the macaroni and ground beef either in that pot and then transfer to a 9x13 baking dish or mix it all together in the baking dish.

6. Top with shredded cheese and bake about 15 minutes or until hot and bubbly.

I know that the chili mix seems expensive, but this dish goes a LONG way. It easily made 8 adult servings plus several kid servings tonight. It's also excellent for leftover lunches and freezes well as leftovers. Enjoy!