.....NINA'S RECIPES.....

Friday, March 5, 2010

PINEAPPLE UPSIDEDOWN CAKE WITH STRAWBERRY GLAZE

INGREDIENTS:
1 box yellow cake mix
3 eggs
1/3 cup oil
1 cup water
6 pineapple slices
1/4 cup butter
1/2 cup strawberry jam
1/3 cup water

DIRECTIONS:
Prepare cake batter according to the box instructions. Butter the baking dish using the entire 1/4 cup butter. Arrange pineapple slices on the bottom of the buttered dish. Pour only 3 cups of cake batter over the pineapple and bake for 35 minutes on preheated 350 F oven.
Let cake cool for 10 to 15 minutes before removing from pan upside down. Brush pineapple slices with strawberry jam mixed with 1/3 cup water. Place cake onto a baking sheet and place it in the oven for 15 minutes. Let cool completely before slicing the cake.

Today's picture
Enjoy!

Thursday, March 4, 2010

YELLOW SPLIT PEA SOUP

INGREDIENTS:
1 pound (450 gr.) yellow split peas,
1 large onion, diced,
5 cloves of garlic, minced,
3 sticks celery, diced,
1 carrot, sliced,
3 full hands fresh spinach leaves, roughly chopped,
1/2 teaspoon black pepper,
1/2 teaspoon garlic powder,
1/2 teaspoon dried thyme,
1/2 teaspoon Italian seasoning,
1/4 cup olive oil,
2 tablespoon butter,
salt to taste,
water;

DIRECTIONS:
In a medium soup pot, over medium heat, saute the onion and garlic in olive oil and butter, for 2, 3 minutes; add vegetables and saute for 3,4 minutes stirring occasionally. Add all the seasonings, split peas and enough water to cover, plus 3 inches higher. Cook for 45 to 50 minutes stirring occasionally adding more water as needed. Turn of heat; stir in fresh spinach, cover and let sit for 10 minutes before serving. Serve with croutons or bacon bits on top.