Blue Cayenne

Pucker Up for Nectarine Yogurt

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Ingredients

• 4 large nectarines (peeled and pitted)
• 3/4 C. sugar (or add sugar to your taste)
• 1 t. lemon juice
• 3 C. 2 % plain Greek yogurt

Instructions

1. Peel and pit the nectarines. Put the nectarines, sugar, and lemon juice into your blender and blend until you have a very smooth puree. Add the Greek yogurt and blend until the mixture is well combined.
2. Chill this mixture thoroughly and then process in your ice cream maker. Put the processed frozen yogurt back in your freezer for a few hours to let it firm up.
3. Cook's note: I made my yogurt in my Instant Pot. It is a long process, but the yogurt was quite good and worked very well in this recipe.

Nutrition

Calories

401 cal

Carbs

121 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Cumin-Spiced Cauliflower With Fried Lentils and Spinach Yogurt

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Ingredients

For the Salad
• 1 cauliflower head (cut into florets)
• 1/2 T. ground cumin
• 1 1/2 to 2 1/2 T. extra virgin olive oil
• 3/4 C. puy lentils (rinsed)
• 1 bay leaf
• 1 garlic clove (finely chopped)
• 1 t. ground coriander
• 1/2 t. paprika
• 1/4 C. cilantro leaves (chopped)
• 1/4 C. mint leaves
• 1 1/2 T. roughly chopped toasted almonds
• Sea Salt and black pepper
• Cherry tomatoes for garnish
For Spinach Yogurt
• 1/2 C. baby spinach leaves (washed thoroughly and finely chopped)
• 1/2 T. salted capers (rinsed and finely chopped)
• 3/4 C. Greek yogurt
• 1/4 C. mint leaves
• 1/4 C. extra-virgin olive oil
• Juice of 1/4 lemon
• Sea salt and black pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Cut the cauliflower head into florets and spread the florets on a large baking tray. Sprinkle the florets with cumin and drizzle with olive oil. Mix well. Season with salt and pepper. Roast for 25-30 minutes until the caulifower florets begin to take on a little color. Remove from oven and set aside.
3. Bring a saucepan of water to a boil and cook the lentils and the bay leaf for 20-25 minutes. You want the lentils to be just tender. Drain.
4. Make the spinach yogurt by putting spinach, capers, yogurt, mint and olive oil into a food processor. Process until smooth. Season to taste with lemon juice and salt and pepper.
5. Heat 1 T. oil in a frying pan and saute the lentils, garlic, coriander, and paprika over a medium-high heat (shaking the pan to move the lentils around as you saute them) until the lentils are slightly crispy and the spices are fragrant. You may need to use extra olive oil (I did). Season to taste with salt and pepper.
6. To assemble the salad, spread the spinach yogurt across the bottom of a large serving plate. Use a white plate. The contrast between the white plate and the green spinach yogurt gives you a pretty presentation. Spoon the fried lentils on top of the spinach yogurt and put the roasted cauliflower florets on top of the lentils. Drizzle with a little more olive oil. Sprinkle mint and cilantro leaves on top of the salad. Sprinkle the almonds on top and garnish with cherry tomatoes.

Austrian Plum Cake

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Ingredients

• 1 C. (130 grams) all-purpose flour
• 1/2 C. (107 grams) white sugar plus 2 T.
• 3/4 t. baking powder
• 1/2 t. kosher salt
• 8 T. (1 stick) salted butter (cut into 8 pieces, room temperature)
• 1 large egg plus 1 large egg yolk
• 1 1/2 t. vanilla extract
• 1 1/4 pounds ripe but firm medium plums (halved and pitted and cut into 3/4 inch wedges )
• Powdered sugar to garnish

Instructions

1. Preheat oven to 325 degrees F. Set your baking rack on the middle shelf in the oven. Prepare a springform pan for your cake by lightly spraying it with an oil spray and then dusting the pan with flour (tapping off the excess).
2. Combine the dry ingredients (flour, 1/2 C. sugar, baking powder, salt) in the bowl of a stand mixer and mix briefly. Keep your mixer running and add the butter one piece at a time. Continue to mix the ingredients until the flour takes on the consistency of moist sand. This will take 3-4 minutes. Add the egg and egg yolk to the flour. Add the vanilla. Beat this mixture at medium-high speed until it is pale and fluffy. This will take about 1 minute. You can scrape down the sides of the bowl as you are doing this to be sure that you are incorporating all the ingredients.
3. Spread the batter across the bottom of your prepared springform pan using an offset spatula. Then, arrange the sliced plums in concentric circles across the top of the batter. The cut sides of the plums should face up. Sprinkle the remaining 2 T. sugar on top of the cake and put the cake into the oven to bake. Bake until the cake is golden brown and a skewer inserted in the center of the cake comes out clean. The original recipe called for baking the cake about 1 to 1 1/4 hours but my cake was perfectly done after one hour. Remove the baked cake from the oven and let it cool on a wire rack for about 30 minutes, after which you can remove the sides of the springform pan.
4. Dust with powdered sugar and serve warm.