Yogurt Cake

Recipe

Yogurt Cake
serves 8 or more

1 1/2 cups full-fat yogurt
2/3 cup olive oil
1 1/4 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg

Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

Parsnip Fries

Ingredients

• 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
• 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 1/2 teaspoon (or more) ground cumin

Preparation

• Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/03/baked-parsnip-fries-with-rosemary#ixzz2MiswLISW

Notes: I cooked on 350 degrees for 10 minutes and then 400 degrees for a little less than 10 minutes.

Honey Roasted Sweet Potatoes

Recipe Link

Ingredients
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Notes: For the last 20 minutes I cooked on 400 degrees because I was baking chicken cutlets at the same time.  Also, I turned every 10 minutes so they didn't burn.  Can possibly use a little less honey.