Tuesday, September 21, 2010

Lunch Bunch - Tues. Sept 21, 2010

Do you love Tuesdays as much as I do? This week was Suzanne's week to cook, and she was bringing a mystery lunch as there were several recipes that sounded SO good, we couldn't decide. Mystery lunch might bring back bad memories of your school lunches as a kid, but we at the Lunch Bunch know better, and we were eagerly anticipating the unveiling!

Those of you who have been in the Carolina's this summer know it has been HOT!HOT!HOT! and we are eagerly anticipating some cooler weather. Doesn't seem to be happening, but if we crank up the AC at work we can pretend, and eat some yummy Lentil Soup!

The crock pot was in the break room, and we could smell the soup while we worked, exquisite torture! The keilbasa, carrots, lentils....oh my! And then. You know what, let me just show you.

Swoon. We were a little unsure, as the cake was short and quite frankly looked like an Easy Bake oven cake. I would still eat it, after all, I had an Easy Bake growing up. Who doesn't enjoy baking with a light bulb?!?
But one bite...it was a denser cake, almost like a pound cake. Perfect size. Perfect taste. We learned our lesson....don't judge the cake by its layers!


Lentil and Sausage Soup
6 points (we think 5!) Weight Watchers
2 tsp olive oil
2 carrots thinly sliced
1 onion diced
2 garlic cloves minced
1/4 lb turkey kielbasa thinly sliced
1 1/4 c brown lentils picked over and rinsed
5 c water
1 (14.5 oz) can diced tomatoes
1/2 tsp salt
1/ tap black pepper

1. Heat the oil in a large saucepan over med hi heat. Add the carrots, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes
2. Add kielbasa, lentils, and water; bring to a boil. Reduce the heat and simmer until the lentils are tender, about 30 minutes.
3. Stir in the tomatoes, salt, and pepper. Simmer until heated through, about 5 minutes longer.

Vanilla Layer Cake with Chocolate Ginger Frosting

3 points.
Tip: Don't substitute fat-free ricotta, the grainy texture doesn't work as well.

1 c + 2 tbs cake flour
1 tsp baking soda
1/4 tsp salt
1/4 c + 2 tbs granulated sugar
2 tbs + 1 tsp unsalted butter, softened
1 large egg
2 1/2 tsp vanilla extract
1/c fat free milk
2/3 c part skim ricotta cheese
2 tbs unsweetened cocoa powder
2 tbs packed dark brown sugar
1/2 tsp ground ginger

1. Preheat oven to 350, spray two 8 in. round cake pans
2. Cake: In small bowl, mix flour, baking soda, and salt.
3. In medium bowl, with electric mixer on high, cream sugar and 2 tbs of the butter; add egg and 2 tsp of the vanilla, beating until smooth. Gradually beat in flour mixture, alternating with milk, until batter is smooth. Divide batter between the pans. Bake until a toothpick inserted in center comes out clean, 15-17 minutes. Cool in pan 5 minutes, remove from pans and cool completely on rack. Place one cooled cake on platter.
4. Frosting: In a food processor or blender, combine ricotta, cocoa powder, brown sugar, the remaining 1 tsp butter, ginger, and remaining 1/2 tsp vanilla. Blend until smooth. Spread a thin layer over the cake on the platter, top with remaining cake, then ice with remaining frosting. Refrigerate until ready to serve.

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