Saturday, June 01, 2013

Double Chocolate Coca Cola Cake

I can't remember where I got this recipe, but I want to try it.

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the
remaining ingredients and spread on the cake while it's still warm. Enjoy!

Lemon Yogurt Cake

This recipe is from theBarefoot Contessa .  I haven't tried it yet, but it sounds like a quick, easy, and delicious cake.

Prep Time:20 minInactive Prep Time:10 minCook Time:50 min
1 loaf

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 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 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place 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 confectioners' sugar and lemon juice and pour over the cake.

Chicken Vindaloo

I made this tonight, and we really liked it. I used low fat coconut milk- only about 1/2 cup and added water. I also added another tbl of vinegar at the end of cooking.  I made a cilantro, green onion, serrano chile, and lime relish to go with it. This is delicious, qnd I will make it again.

Chicken - 1 lb (cut into chunks)
Potatoes -  2 (cut into big chunks) - optional
Coconut milk - 1 cup 
Salt - as needed
Oil - 1 tblsp
To Grind
Fried Onions (Birista) - 1 cup
Vineger - 1 or 2 tsp
Ginger - 1.5 " piece
Garlic -6-8 cloves
Dry red Chillies - 5-8 (or use cayenne as needed)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Corriander seeds - 1/2 tsp
Cinnamon stick - 1 small piece
Cloves - 3
1. You can use store bought fried onions for this recipe. If not, slice the onions and deep fry
in oil till it turns crispy and brown in color.
2. Grind together all the ingredients under 'to grind' adding water as needed to make a very
smooth paste.
3. Mix this paste with the chicken and let it marinate for at least half an hour.
4. Heat oil in a pan and add the marinated chicken along with the masala (marinade).
5. Add the coconut milk, potatoes and required salt to this. Add more water if you want more gravy.
6. Cover and cook till the chicken is done and oil separates from the gravy.  
7. The fried onions and the red chilis give a bright red color to the gravy. So it does not
need any garnishing. Serve with rice.

Pollo en Escabeche (Grilled Chicken in Vinegrette)

Grilled Chicken with Escabeche Sauce

Pollo Asado en Escabeche
Serves 6 
This recipe is from Rick Bayless' Season 5 of Mexico--One Plate at a Time.  It's not a completely traditional pollo en escabeche, but I'm sure that it's good.  I can't find recado de bistec anywhere (even on-line), so it's good to have a recipe for the seasoning paste.

Made this for dinner tonight, and it is DELICIOUS! Since you have to make the recado, this meal is a little too time-consuming for an everyday meal, but I'll make it again on the weekend.  I only used 3 banana peppers cause that's how many I had. I also  pan cooked the chicken thighs because it was raining buckets. Red rice was a perfect side dish, along with a salad of lettuce, oranges, and red onion. 


For the seasoning paste12 garlic cloves, unpeeled
1 teaspoon whole black peppercorns
1/4 teaspoon allspice berries
1/4 teaspoon cloves
1/4 teaspoon cumin seeds
2 teaspoons dried oregano, preferably Mexican
1 tablespoon cider vinegar
6 bone-in chicken thighs

For the escabeche
4 hot banana peppers (chiles xcatiques)
2 tablespoons olive oil
1 large white onion, cut into 1/4-inch slices
2 cups chicken broth
1/4 cup apple cider vinegar
 Pickled red onions (Slice red onions, thinly.  Add some red wine vinegar and mexican oregano, and microwave for a minute or so.  Let cool.)
 Chopped cilantro, for serving


1.   Make the seasoning paste.  Roast the unpeeled garlic on a griddle or heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and soft inside.  Remove, cool, then slip off the skin.
Place the black pepper, allspice, cloves, cumin and oregano into a molcajete (or washable electric spice mill) and pulverize thoroughly.  Add the peeled garlic cloves, vinegar and 1/2 teaspoon salt, and pound (or process) into a paste.   
2.   For the chicken.  Place the chicken thighs in a bowl and scoop in 1/2 of the spice paste.  Mix everything together until the chicken is well coated. 
Heat a grill pan over medium (or light a charcoal fire and let burn until the coals are covered with gray ash and the grates are medium hot).  Place the chicken skin-side down on the grill pan (or charcoal grill). When crispy-brown underneath (about 10 minutes), turn the chicken and continue grilling until the chicken is done (about 15 minutes more).     Transfer to a baking sheet and keep warm in a low oven.
3.   For the escabeche.   Roast the banana pepper over an open flame until blistered and blackened all over.  Cool.  Peel, seed and slice the peppers 1/4-inch thick.  
Heat the oil in a large (10-inch) skillet over medium.  Add the onions and chiles and cook until the onion begins to brown, about 7 minutes. Add the remaining spice paste, the chicken broth, vinegar and 1/2 teaspoon salt.  Stir to combine and simmer gently over medium-low heat until about half of the liquid is reduced, about 15 minutes.
4.  Serve.   Spoon the onions and chiles over the bottom of a large platter.  Pile the grilled chicken on top.  Pour the escabeche juices over the chicken and garnish with pickled red onions and chopped cilantro.

Stir-fried Okra - Indian Style

I liked this a lot. Jim, not so much, but he's not an okra fan anyway.  I didn't have any dry mango powder (whatever that may be), and I used olive oil cause that's what I have.  It was really delicious.  I think that it would make an excellent vegetarian meal with rice.


  • 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
  • 2 tsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion sliced thin
  • 2 green chillies chopped fine (I used a banana pepper)
  • 6 cloves of garlic minced
  • 1 tsp coriander powder
  • 1/4 tsp dry mango powder
  • 2 large tomatoes cut into small cubes
  • Salt to taste


  • Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
  • Add the onion, green chilli and garlic and fry till the onions turn light brown.
  • Add the okra and mix well.
  • Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
  • Add the tomato and cook for another 2-3 minutes.
  • Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

Chicken Sukka

About a month ago, I finally got Jim to try the food at the new Indian restaurant in Turkey Creek, and he like it!  He didn't love it, but he ate it and enjoyed it--a first. So, I decided to try a few Indian recipes at home.  I don't know a thing about Indian cooking, but this seemed resonably easy.  I really liked it and so did Jim.  I would make it again. I wasn't sure what was meant by "Red Chile powder".  I used Ancho Chile powder, but after tasting the recipe, I think that plain old chili powder would work fine. I used whole, bone-in chicken thighs, but I rubbed the marinade under the skin, and cooked the chicken longer.  I served it with the stir-fried okra and basmati rice.

Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Cayenne - 1 tsp
Black Pepper powder - 1 tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)   
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .

- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.