Recipe for Carrot Cake

Carrot Cake
Carrot Cake

Carrot Cake was a tradition in my family. We always made it for my father’s birthday. My father doesn’t care for crowds, and I never remember going out for his birthday celebrations. Once, we threw him a party when he turned 40. But otherwise, his birthdays were a stay at home affair.

My mother would also make this carrot cake. Which was odd given on everyone else’s birthdays, we ate a lot of store-bought cakes (especially ice cream cakes) or my maternal grandma, the family cake baker and decorator, would make them.

Food processors are genius when making this cake. I have memories of using a cheese grater to grate carrots. Now, I just throw all those carrots in my food processor, and wham, they’re shredded.

This cake stood the test of time with my taste buds. It’s delicious.

Carrot Cake
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Lentil Soup

As a vegetarian, lentils are one of my favorite non-soy sources of protein. They are incredibly flexible; however, the staples, like this Lentil Soup, are still wonderful classics. Almost every culture has a version of lentil soup. Serve it up with a good piece of bread and you’ve got a good meal.

Lentil Soup
Lentil Soup

Lentil Soup
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Spicy Parmesan Green Beans, Mushrooms, and Kale

In winter where I live, fresh vegetables are rather limited without making them travel thousands of miles. So it’s always nice to find a winter recipe with fresh, seasonal (or anytime) vegetables. Plus, it has a lovely, spicy flare.

Spicy Parmesan Green Beans, Mushrooms, and Kale

This recipe yields 6 to 8 servings, and if I make it again, I’ll cut back on the size since it’s just me and Jason at my house.

The original recipe is from the Foodnetwork’s Giada De Laurentiis

Spicy Parmesan Green Beans, Mushrooms, and Kale
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