[Kitchen Witch]

Lemon Angel Cake with Blueberry Sauce
This recipe serves: 14

[Ingredients]

For the lemon angel cake:
1 cup cake flour
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 pint strawberries

For the blueberry sauce:
1 cup blueberries, fresh or frozen
juice of 1/2 lemon
sugar (2 to 4 tablespoons, to taste)


[Cooking Instructions]
1. Preheat the oven to 350°F.

2. Sift the flour twice with 1/2 cup of the sugar.

3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

5. Stir in the vanilla, and add lemon zest.

6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.

7. Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

8. While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.

9. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

10. Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.

Serving Size: 1 slice (1/14th of cake) with blueberry sauce
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 154 Carbohydrate 35 g
Fat 0 g Fiber 1 g
Protein 3 g Saturated Fat 0 g
Sodium 79 mg


Herbed Jasmine Rice
This recipe serves:

[Ingredients]
1 cup jasmine rice
2 teaspoons extra virgin olive oil
1/3 cup chopped, mixed fresh herbs (thyme, chives, sage or parsley)
salt to taste
freshly ground black pepper


[Cooking Instructions]
1. Bring a medium-size saucepan of salted water to a boil. Cook the rice until tender, stirring occasionally, for about 10 to 15 minutes. Drain.

2. Toss the rice with the olive oil and herbs and season with salt and pepper

Serving Size: about 1/2 cup
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 191 Carbohydrate 38 g
Fat 2 g Fiber 1 g
Protein 3 g Saturated Fat 0 g
Sodium 147 mg



Fresh Tarragon Chicken Salad
This recipe serves:

[Ingredients]
1/2 cup Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing
1 jar of roasted red peppers or Roasted Red Pepper (see recipe)
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 tablespoons fresh tarragon
8 cups mesclun greens
2 large tomatoes, quartered


[Cooking Instructions]
1. Make the Roasted Garlic Vinaigrette and set aside.

2. Make the Roasted Red Pepper and set aside.

3. With a meat pounder, flatten the chicken breasts between 2 sheets of waxed paper. Season with salt and pepper.

4. Spray a hot skillet with non-stick cooking spray. Cook each side of the chicken until golden brown and cooked through, about 4 to 6 minutes per side.

5. Slice or shred the chicken into strips. Toss the chicken with tarragon and half of the vinaigrette.

6. In a separate bowl, toss the greens with the remaining vinaigrette. Divide the greens among 4 plates and top each salad with roasted peppers, chicken and tomatoes.

Serving Size: 2 cups of salad and 1 chicken breast
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 257 Carbohydrate 8 g
Fat 8 g Fiber 3 g
Protein 36 g Saturated Fat 1 g
Sodium 429 mg


Roasted Patty Pan Squash
This recipe serves: 6

[Ingredients]
1 pound patty pan squash, trimmed and halved
2 teaspoons olive oil
kosher salt to taste


[Cooking Instructions]
1. Preheat the oven to 450°F.

2. Toss the squash, olive oil and salt together. Spread the squash out on a baking sheet in a single layer.

3. Roast the squash on the top rack of the oven until they are tender when pierced with a knife, about 10 minutes.

Serving Size: about 1/2 cup or 4 halves
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 35 Carbohydrate 3 g
Fat 2 g Fiber 1 g
Protein 1 g Saturated Fat 0 g
Sodium 80 mg