Yogurt Loaf Cake with Coriander and Orange

 This is a Milk Street recipe.  I saw it on a TV show and thought it would be interesting.  Coriander was a different flavor for a cake. Can be served with macerated fresh berries. As for the measurements I have a scale and often measure ingredients on it.

Yogurt Loaf Cake with Coriander and Orange

Ingredients:

• 228 grams (1 3/4 cups) all-purpose flour, plus more for the pan
• 2 tsp. baking powder
• 1 T. ground coriander, toasted *
• 1/2 tsp. kosher salt
• 3 large eggs
• 214 grams (1 cup) white sugar, plus 2 teaspoons for sprinkling
• 2 T. orange zest
• 120 grams (1/2 cup) plain whole-milk yogurt
• 2 tsp. vanilla extract
• 1/2 cup grapeseed or other neutral oil (vegetable or canola)

Directions:

1. Heat oven to 350 degrees. Mist a 8 1/2 by 4 1/2 inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess. 
2. In a medium bowl, whisk together the flour, baking powder, coriander and salt. In a large bowl, whisk the eggs, sugar and orange zest until well combined and lightened in color, about 1 minute. Add the yogurt and vanilla, then whisk until well combined. Add the oil and whisk until homogenous.  Add the flour mixture and whisk just until no streaks remain.  The batter will be very fluid.
3. Pour the batter into the prepared pan and sprinkle evenly with the remaining 2 tsp. sugar.  Bake until a toothpick inserted at the center of the cake comes out with few crumbs attached, 40-45 minutes.
4. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright.  Cool completely, about 1 1/2 hours, before slicing and serving.

*To toast the coriander - in a small skillet over medium heat, toast the spice, stirring often, until fragrant, 3-5 minutes, then transfer to a small bowl or plate to cool.

Easy Red Beans and Rice

 This is a recipe I saw on TV one day and decided to try.  It was a keeper.

Red Beans and Rice

Ingredients:

• 2 T. olive oil
• 1 pound andouille sausage, sliced on the bias 1/2 inch thick
• 1 green pepper, seeded and chopped
• 1 celery stalk, chopped
• 1/2 cup chopped white onion
• Kosher salt and freshly ground black pepper
• One 15.5 oz can red kidney beans, liquid reserved
• 2 cloves garlic, grated on a rasp or minced
• 1 smoked ham hock
• 4 cups cooked white rice
• Hot sauce, to taste

Directions:

1. Add the olive oil and sausage to a Dutch oven over medium heat. Cook stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3-5 minutes.  Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grind of black pepper (more than usual!)
2. Cook, stirring until the veggies are tender and the celery and onion are translucent and beginning  to brown, 3-5 minutes.  Stir in the beans and their liquid, garlic and ham hock.
3. Add 1 cup water and bring to a boil.  Lower to simmer, then cover and cook until the beans are very tender, about 30 minutes.  Remove ham hock.
4. Serve over white rice with shake of hot shake.