I heart red velvet cupcakes. When I stumbled across this recipe, I knew I had to try it. The only modification I made was to use less powdered sugar in the frosting, since I didn't care to enter a diabetic coma from 1 cupcake. Of course, I suppose eating 3 cupcakes sort of negates that logic. Ah well, can't win 'em all.
Oh, and in the spirit of St. Valentine, I thought it would be cute to cut out strawberries shaped as hearts as a topper!
4 large sweet potatoes
½ cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 medium red bell pepper, chopped
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint
Pinch of red pepper
1/4 cup raisins
Not sure where this recipe came from, but I dig it. Capers are little bundles of joy indeed.
Pan Seared Sole
with Tomato Caper Sauce
4 5-7oz fillets
sole (or other mild white fish like Tilapia)
2 Tbs Olive
Oil
2 medium
tomatoes
2 Tbs capers
2 ½ Tbs
butter
1 ½ Tbs
Worcestershire Sauce
1 Tbs Lemon
Juice
Seed and
dice the tomatoes. In a hot frying
pan, heat ½ Tbs of the butter. Add
the diced tomatoes, capers, and pepper.
Cook on low heat quickly for a about 2 min. Remove from heat and stir in the remaining 2 Tbs of butter
and set a aside (do not reheat.)
Salt and pepper the fillets. Heat
a frying pan then add the oil.
When oil is hot, add the fillets and brown on both sides, turning only
once with a spatula. This will
take 4 to 5 min. Remove to a plate
and spoon the tomato sauce over the fillets.