Coffee Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16

Ingredients:

• For Cake:
• 1 1/2 stick butter, softened
• 2 cups (scant) sugar
• 3 cups flour, sifted
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cup whole milk
• 3 egg whites, beaten until stiff
• For the Topping:
• 1 1/2 stick butter, softened
• 3/4 cups flour
• 1 1/2 cup brown sugar
• 2 Tablespoons cinnamon
• 1 1/2 cup pecans, chopped

Instructions:

1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 (or larger!) baking pan. A cake pan with higher sides would be best.
3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.

~Recipe adapted from thepioneerwoman.com

Korean Style Pork Chops

 

Prep time: 3 minutes
Cook time: 20 minutes

Ingredients:

• 4 pork chops
• 1 Tbsp olive oil
• 1/4 cup soy sauce, low sodium
• 2 Tbsp honey
• 4 cloves garlic, minced
• 1 tsp sesame oil
• 1 teaspoon ginger, minced
• 2 tsp sriracha sauce
• black pepper to taste

Instructions:

1. In a gallon Ziplock bag add the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce and message bag until combined. Place pork chops in bag and marinade for about 20 minutes.
2. Heat the oilive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook until cooked through or you can finish it off in a 400 degree oven for 10 minutes.

~Recipe adapted from jocooks.com

Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 1 teaspoon olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced sweet potato, 1/4 inch diced
• 3 cups cooked black beans, or 2 - 15oz cans drained
• 3 teaspoons cumin
• 1 teaspoon paprika
• 1/4 - 1/2 teaspoon smoked paprika
• 1 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3-4 cups vegetable stock, depending on how thick you want your soup

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc...

~Recipe adapted from shelikesfood.com