Strawberry

Strawberry-Rhubarb Upside Down Cake


Strawberry-Rhubarb Upside Down Cake
Serves 8

To give credit where credit is due, this recipe is a lightly modified version of one found in one of my favorite periodicals, Eating Well, the June 2013 issue. However, my modifications make the recipe a better fit for people sticking to a calorie budget.

Make choices to stick to a budget is part of success. I talk about success choices, but with a calories budget and in other areas (like starting new careers) in my podcast, Make Your Someday Today.

The fruit topping:
1 cup (4 ounces by weight) diced fresh rhubarb
3 tablespoons Splenda (or stevia, or sugar whichever you prefer)
2 ounces orange juice

2.5 cups (1 pound) sliced strawberries (fresh are best, but you can use frozen berries that are thawed)

Cooking spray or vegetable oil (to prepare the pan/skillet)

The batter:
1.5 cups flour (either all purpose white, or white whole wheat)
1 teaspoon baking powder
1/4 teaspoon salt

3 eggs
2/3 cup unsweetened apple sauce (or two individual serving cups)
1/2 cup packed brown sugar
1 tablespoon orange zest
2 teaspoon vanilla extract
2 ounces rum (optional, but tasty!)

  1. Combine the first three ingredients in a bowl and let is stand (the true term is macerate) for 20-30 minutes in the orange juice. (The acids in the orange juice begin breaking down the fibrous rhubarb.) Stir occasionally.
  2. Prepare a 9 inch cake pan (according to the instructions). I always use a 10 inch oven-proof non-stick skillet. I can’t imagine using a smaller pan. You will see why shortly.
  3. While the rhubarb is macerating, prepare the batter and preheat the oven to 350F.
  4. In a small bowl, whisk together the first three dry batter ingredients. Set aside.
  5. In a large bowl, whisk together the next five wet ingredients. 
    You can see the rhubarb in the orange juice, along with the other recipe components.
  6. Gradually stir the dry ingredients into the wet. Mix only until it is uniformly wet.
  7. Spread the fruit in the prepared pan or skillet. Pour the batter over the fruit. It should be wet enough that it will spread evenly on its own.
    The fruit in a well-prepared skillet.
    The batter gently poured over the fruit.
  8. Bake until a toothpick comes out clean when inserted into the center of the cake (40-50 minutes, depending on your oven.)
    See why I wouldn’t recommend using a smaller (9″) baking pan?
  9. Now comes the only moderately tricky part. While the cake is still hot (and therefore not sticking to the pan) take a plate that has a larger diameter (11″ is best) than the pan/skillet. Lay it on the cake, inverted, so that when you QUICKLY yet CALMLY flip the whole thing over, the cake is batter side

    down and centered on the plate.  Use hot pads or towels, as there may be hot fruit juices.

  10. Don’t do this the first time in front of guests. On the other hand, I’ve done this recipe three times, and never had any disaster other than spilling some strawberry juice, so it really isn’t a big deal. I just don’t try new techniques in front of witnesses the first time I try them.
  11. Let is cool on the counter to room temperature (2 hours.) 
  12. Cut and serve (with whipped cream, or ice cream if you have room in your budget.)
Nutritional data (per 1/8 of the cake):
Calories:      201
Fat:               2.5g
Sat fat:          0.6g
Chol:           79mg
Sodium:       93mg
Carb:          39.2g
Fiber:            3.9g
Protein:            6g
By the way, I said I modified the recipe from Eating Well.  In specific, here are my changes:
3 tablespoons Splenda instead of 3 tablespoons granulated sugar
2/3 cup unsweetened applesauce instead of 2/3 cup vegetable oil
1/2 cup packed brown sugar instead of 3/4 cup packed packed brown sugar
1 teaspoon baking powder instead of 2 teaspoons baking powder
1/4 teaspoon salt instead of 1/2 teaspoon salt
To compare the nutritional data using the numbers the recipe gives:
(And this is for 1/10 of the cake, so a smaller piece than my recipe)

Calories:      321
Fat:               17g
Sat fat:            3g
Chol:           56mg
Sodium:     241mg
Carb:            40g
Fiber:            3.0g
Protein:            5g
In most cases, you can replace oil with applesauce, and reduce the sugar by about 1/3 and not lose anything My recipe is a better option that Eating Well gave (and I can eat a larger portion!)

———————

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. 

A Decadent and Classic Breakfast! (Fresh Berries and Cream)

Berries and Cream

Serves 1

1 banana, sliced
1/2 cup strawberries, sliced
1/4 cup fresh blueberries (although frozen and thawed will work)
3 tablespoons heavy whipping cream

  1. Combine all ingredients in a bowl
  2. Stir together. 
  3. Enjoy!
Nutritional data:
Calories:       288
Fat:            15.8g
Sat fat:       10.6g
Chol:          60mg
Sodium:   17.4mg
Carbs:        38.7g
Fiber:           5.6g
Protein:        2.1g
A word about this breakfast:
When I was growing up (back in the 60’s), I remember staying with a relative for a few weeks. It was a dairy farm and the meals were laden with fresh whole milk, butter, and of course, cream. My Aunt Ruth made me a breakfast that included a dish similar to what I have here (except the cream was freshly dipped from the bulk tank. That stuff is rich!) 
We never had cream at my house growing up, because my parents were always calorie conscious, and cream was just not part of the plan. I never ate a meal like this again, until last summer, when my wife and I were on vacation. One of the B&Bs served this for breakfast. The memory stuck with me, and I decided to share this exceedingly simple recipe here.
Many people who are trying to lose weight immediately start using low fat/ no fat versions of food, thinking that ridding fat from their daily menu will be the secret of weight loss. And that can work. But it is only one method. The likelihood is that most of my readers will have fruit in their house, but will not have “real” cream. 
This recipe uses heavy whipping cream, but only 3 tablespoons. If you haven’t had a breakfast like this, the cream is thick and rich. It clings to the fruit, so that you only need a little because you will get some cream with every spoonful. The richness of the cream and the inherent sweetness of the fruit eliminate the need for any added sugar. It is also rich enough to fill you and satisfy your hunger for longer because of the fats.
If this recipe scares you, you can use half-and-half, and you will save 95 calories, but you will lose the flavor and texture that heavy cream brings to this meal. So, if this recipe scares you a little, go to your local market, buy a half-pint of heavy cream and try it. Push your boundaries and discover other tastes that you maybe thought were unavailable.
This also makes a killer dessert after your evening meal.
You can vary this recipe and use any ripe fruit or berry that you like. Enjoy!

Strawberries and Balsamic Vinegar

Strawberries and Balsamic Vinegar
Serves 1

1/2 cup fresh strawberries, sliced
1/2 cup whipped cream (or whipped topping, which is what I used. I was out of whipping cream)
1/2 tablespoon balsamic vinegar

  1. Layer half of the strawberries and whipped cream.
  2. Repeat with the remaining berries and cream.
  3. Drizzle vinegar over the top.
  4. Serve immediately.
Nutritional data:
Calories:      71
Fat:            2.2g
Sat fat:          2g
Chol:          0mg
Sodium:   2.1mg
Carbs:      13.3g
Fiber:         1.7g
Protein:      0.6g
I used a special balsamic vinegar, from Olivada Oils, in Sheboyan,Wisconsin which is about an hour from my home. 
This is their dark chocolate infused balsamic vinegar. It added a complex flavor of cocoa with some oak, and vanilla, and what tasted like a very dark beer in the background. It was WONDERFUL in this dessert (although I will admit not everyone will like it.)
If you are unfamiliar with balsamic vinegars, the aging process doesn’t make them less sour than traditional vinegar, but adds flavors that bring a new balance, which makes the sourness seem appropriate and even, and more like tartness rather than truly sour.
Note to any beer geeks out there: if you really enjoy the sour beers of Belgium, you need to get a bottle of this. I think–but haven’t tried it, yet–that drizzling this over a bowl of Bing cherries will end up tasting like a kriek, and over raspberries it will taste like a framboise. If anyone tries those ideas, please let me know, okay?
Go to Olivada’s website and take a look at the olive oils and balsamic vinegars they offer. If you are near Sheboygan, go to the shop and taste. I spent about an hour (yes, I logged the oils that I tastes) tasting different oils and vinegars, and mixing them together for combined flavors. 
Here are the treasures I bought that day:
They will be featured in recipes to come.  Keep watching, and I hope you try today’s recipe. When you do, let me know what you think, even if you don’t like it. (But I am confident that you will.)

Grilled Shrimp and Strawberry-Spinach Salad

Grilled Shrimp and Strawberry-Spinach Salad
Serves 4

Strawberry-Spinach Salad

In an large bowl, toss together:
6 ounces baby spinach
1/2 cup sliced, toasted almonds
8 ounces fresh strawberries, sliced

To toast the almonds, heat a non-stick skillet over medium-high heat.  Add almonds and saute dry (no oil.) Toss occasionally. The almonds are done when they begin to turn light brown.

Make the dressing:
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons Splenda (or 5 tablespoons table sugar)
1 tablespoon olive oil
1 tablespoon poppy seeds (optional)

Pour dressing over spinach and strawberries. Toss to coat.

This salad does not make a good leftover salad. The spinach wilts, and the strawberries get mushy. Eat it freshly made.

Nutritional data:
Calories:     142
Fat:           10.5g
Sat fat:           1g
Chol:             0mg
Sodium:       39mg
Carbs:         9.8g
Fiber:          3.5g
Protein:       4.5g

Shrimp
Serves 4 (8 ounce portions)

I used 2 pounds of large shrimp (purchased peeled and deveined for ease of preparation), thawed and put in a Ziplock bag. I added 2 tablespoons olive oil and tossed to coat all shrimp.

I preheated my grill and place a vegetable basket on the grill.  When it was hot, I coated it with canola oil, and put the shrimp in the basket. I lightly seasoned the shrimp with Penzey’s Sunny Spain.

I put the lid on the grill, and let them cook for 2 minutes, then stirred them around. I repeated that three time. The shrimp are done when they are white and no longer translucent. (Small shrimp cook faster.)

Nutritional Data:
Calories:     200
Fat:              2g
Sat fat:         0g
Chol:        280mg
Sodium:    270mg
Carbs:          0g
Fiber:            0g
Protein:       38g