Linda Old Fashioned Grapefruit Cake

Blend together:

1/4 cup butter

1/2 cup sugar 

1/2 cup brown sugar

2 large eggs

1 cup sour cream. (1/2 cup s.c. and 1/2 cup coconut milk)

1/4 cup canola or vegetable oil 

3 Tbs grapefruit zest, 3 Tbs for garnish

2 TBS grapefruit juice. (hold)

1/4 cup water

1 1/2 tsp vanilla extract

In small bowl mix:

1/4 teaspoon salt

1 tsp baking soda

1 tsp baking powder

2 cups all-purpose flour

2 TBS psyllium husk flour

Sugar/Cinnamon:

1/2 cup white sugar

1/4 cup cinnamon

1/2 cup chopped walnuts

Cream Cheese Icing:

4 ozs soften cream cheese

2 Tbs butter

1 tsp vanilla

1/4 cup powdered sugar

Directions:

1.  Preheat oven to 350 degrees.  Grease and flour bundt pan.

2.  In large bowl, with electric mixer cream together butter and sugar.  Add eggs, sour cream, oil, grapefruit zest and juice, and vanilla.  Mix for 2 mins.

3.  In separate bowl mix dry ingredients.  Combine wet ingredients with dry ingredients, mix well.

4.  Mix ingredients for sugar/cinnamon in small bowl. 

5.  Pour 1/2 batter into bundt pan, sprinkle 1/2 sugar/cin mixure on top, pour remaining batter in bundt pan.  Sprinkle remaining sugar/cin mixure on top of cake.

6.  Bake approx. 60-65 mins, or until done.   Cool

7.  Drizzle cream cheese icing over top of cake.  Sprinkle reserved zest over cream cheese icing.

Lentils and Clams

4 TBS olive oil, for sautéing
2 TBS butter
1/2 cup onion, chopped
3 garlic cloves, chopped
1/2 cup celery, chopped fine
1 pint grape tomatoes
1/4 cup white cooking wine, for deglazing
1/4 tsp red pepper flakes
1/2 tsp thyme
2 bay leaves
1/4 cup basil, freshly chopped
salt, to taste
2 cups lentil, cooked
2-8ozs bottles clam broth
1 can whole clams with juice
1 can minced clams with juice

Directions:

1.  In large skillet, on medium heat add oil and butter.  When butter is melted add onion, garlic, celery and tomatoes.  Sautee for 10-15 mins, stirring.
2.  Add cooking wine, stir. then add pepper flakes, thyme, bay leaves and basil.  Season with salt.
3.  Add lentils, broth and clams, stir.  Cover and simmer for 20-25 mins.

Lentil Turkey Meatballs and Sauerkraut

Olive oil for  sautéing
1 cup onion, chopped
3 cloves garlic, chopped
1 tsp lavender, dry
1/2 cup fresh parsley, chopped
1/4 cup white wine
1 egg
2 TBS parmesan cheese, grated
1/2 cup season bread crumbs
salt and pepper, to taste
1 cup lentils, cooked
1 1/4 lbs ground turkey
1 can sauerkraut, rinsed and drained
1 can chicken broth

Directions:

1.  Add about 4 TBS oil to large skillet.  Heat on medium heat until hot
2.  Add onion and garlic, cook until onions become translucent.  Add lavender and parsley, stir.
3.  Deglaze with wine
4.  In large mixing bowl add egg, cheese, bread crumbs, salt, pepper, lentils, ground turkey and half of onion mixture.  (reserve other half in small bowl, for later use).  Mix well.  Roll into meatballs.
5.  In same skillet add addition oil for frying (approx. 1/4 cup).  Fry all meatballs until completely brown.  Add additional oil if needed.
6.  To skillet add reserved onion mixture, sauerkraut and broth.  Cover and simmer 10 mins.

Red Lentil Butternut Squash Soup

Olive oil for sautéing
1/2 cup onion, chopped
1/4 cup parsnips, chopped
1/4 cup celery, chopped
3 garlic cloves, chopped
4 Tbs butter
1 cup red lentil, raw
1/4 cup white cooking wine
salt and pepper, to taste
2 cups butternut squash, cooked
32 ozs chicken broth
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated

Directions:

1.  Drizzle oil in large skillet, heat on medium until hot.
2.  Add onion, parsnips, celery and garlic.  Sautee until soft (approx. 10 mins) stirring.
3.  Add butter and lentils, stir and sautee for 10-15 mins.
4.  Add white cooking wine to deglaze pan.  Season with salt and pepper
5.  Add squash (reserving 1/4 cup for garnish) and broth, stir.  Cover and simmer on low/med heat until lentils become soft.
6.  Add contents of skillet to blender or food processor, puree.  Add some chicken broth to blender to loosen puree.  Add additional broth to blender to get excess mixture from sides.  Add back to skillet with any left over broth.
7.  To skillet,  add parsley and cheese, stir.  Simmer for additional 10 mins.  Serve in bowls.  Garnish with butternut squash and parsley.

Wild Pork Chops and Sauerkraut

Ingredients:
1/4 cup olive oil or vegetable oil, for frying
2 eggs, beaten
1 cup seasoned bread crumbs
4 boneless pork chops
salt and pepper, to taste
2 Tbs butter
1/2 cup chopped onion
2 garlic cloves, chopped
1/4 white cooking wine
1/4 cup bbq sauce
2 cups wild rice, cooked
1/4 cup fresh parsley, chopped
12 oz Green Giant frozen corn, warm
1 can sauerkraut, drained
1 cup Sargento Pepper Jack cheese, shredded


Directions:
1.  In large skillet, heat fry oil
2.  Beat eggs in small bowl.
3.  Add bread crumbs to separate bowl.
4.  Dip chops in egg and then coat both sides with bread crumbs.  Season with salt and pepper.  Fry on both sides until done.  (Does not need to be fully cooked.  Chops will continue to cook, later) Remove from pan, cover to keep warm.
5.  Add butter, onion and garlic to skillet, stir and cooked 5 mins. 
6.  Deglaze pan with cooking wine, stir.
7.  Add bbq sauce, stir. 
8.  Add rice, parsley, corn and sauerkraut, toss.  Add remaining leftover bread crumbs to top of mixture.  Then add leftover egg to top of bread crumbs. Season with salt and pepper, toss.
9.  Make four wells in mixture.  Place chops back into skillet into each well.  Sprinkle with pepper jack cheese.  Cover and simmer for 10 mins on low heat

Makes 4 servings.