Thursday, January 19, 2012
1/2 cup butter,
1 cup white sugar
1 cup flour
1/2 cup ground almonds
1tsp almond extract
1 tsp baking powder
pinch of salt
1/2 cup milk
Preheat oven to 350F
In a separate bowl, blend together the flour,
ground almond, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.
Add almond extract.
Throw in some sliced almonds
Beat until light and fluffy.
Pour into pan evenly.
The batter is quite thick.
Top with some sliced almonds.
Bake until golden brown, and knife comes out clean.
Monday, January 02, 2012
- 2 tablespoon extra-virgin olive oil
- 1 to 3 pieces of chicken (skin removed)
- 1 large onion coarsely chopped
- 1-1 1/2 pounds kale, ribs removed, coarsely chopped
- 1 carton of reduced-sodium chicken broth
- 1 or 2 cups of water (to cover meat and vegetables)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garam masala,
- 1 small bunch of thyme tied together and discarded later
- 1 tsp tumeric
- salt and pepper to taste
- vegeta to taste
- 1 medium sized potato
- 1/4 teaspoon salt
- 1 15-ounce can chickpeas, rinsed
- Heat 1 tbsp oil in a frying pan and fry chicken until golden brown. Set aside.
- Heat 1 tbsp oil Dutch oven or large pot over medium heat. Add onion and cook, stirring, until fragrant, about 30 seconds. Add chick peas and fry for about 1 minute.
2. Add chick peas and cook for about a minute.
3. Add kale and cook, tossing with a large spoon, until bright green, about 1 minute.
4. Add broth, and spices.
5. Add potato, chicken and thyme
6. Cover and cook, stirring occasionally, until the kale is tender and potatoes are cooked