This weeks desert was Fennel Pollen Spice Cake.

NO CHEF’S ALLOWED

Fennel Pollen Spice Cake

Ingredients

• 4 eggs
• 3/4 cup sugar
• 2/3 cup quality olive oil
• 1 tablespoon fennel pollen or fennel seeds ground to a powder
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 325 degrees.
2. Butter a 10-inch loaf pan and set aside.
3. Beat the eggs in a stand mixer if you have one, in a large bowl if you don’t, for about
4. 30 seconds. Add the sugar and continue to beat until the mixture is frothy.
5. Beating all the while — keep the mixer on if using — drizzle in the olive oil slowly.
6. Turn the mixer off and gently fold in the fennel pollen.
7. In another bowl, whisk together the flour, salt and baking powder.
8. Stir the flour mixture into the egg-oil mixture just until it is combined. Don’t over
9. mix, or the cake will be dry and tough.
10. Pour into square pan or HEART SHAPED for Valentines’ Day and bake 35-40 minutes, or until a knife blade stuck into its center
11. comes out clean.
12. Sprinkle powdered sugar on top

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Be sure to listen to Coach Me Radio’s No Chef’s Allowed each Wednesday at 5PM ET on newskyradio.com.

This weeks Recipes: Black Bean, Hominy, and Sweet Potato Soup & The “Ex’s” Veggie Chili

Black Bean, Hominy, and Sweet Potato Soup

Ingredients
2 -tbsps olive or vegetable
1 -medium yellow onion, chopped
1- jalapeno pepper, seeded and chopped
4 -garlic cloves, chopped
1- large carrot, peeled and chopped
1 -stalk of celery, chopped
2- tsps ground cumin
8 -cups vegetable stock
1 -large sweet potato, peeled and chopped into 1/2 inch pieces
1- 29 oz can hominy, drained and rinsed
1 -14 oz can diced tomato drained
2 -15 oz cans black beans drained and rinsed
3 -canned chipotle peppers in adobo sauce, finely chopped
1 -bunch cilantro, roughly chopped
1 and  1/2 tsp salt or to taste
1/8 tsp pepper
1 -avocado, peeled and thinly sliced
1- lime, halved for garnish
2 -cups tortilla strips for garnish

Instructions
Heat the oil in the bottom of a 6-quart stockpot or Dutch oven on medium heat.
Add the onions and saute until soft and translucent, about 4 minutes.
Add the jalapeno and the garlic and cook on low until soft, another 2 minutes.
Add the carrot and celery and cook until just soft, then stir in the
cumin and cook a bit longer until fragrant.
Add the vegetable stock.
Bring to a boil, then reduce heat and add the sweet potato, hominy,
tomatoes and black beans.
Simmer on low heat 40 minutes to an hour or until the potatoes are soft.
Add the chipotle peppers and cilantro and season with salt and pepper.
Divide among the bowls and garnish each with a slice of avocado, a
squeeze of lime, and about a quarter cup of tortilla strips just
before serving.

The “Ex’s”  Veggie Chili
Ingredients
2 – tbsps olive oil
1 – small red onion
1 -small yellow onion
4-tsps chopped garlic (I used 4 cloves)
3 -tsps chili powder
2 -tsps chili flakes (I didn’t use these so it would be kid friendly
and offered up some sriracha for heat for the adults)
2 -tbsps cumin
1 zucchini, celery stalk or carrot (In true Tricia fashion I used two
of the three, carrot and celery)
1 and  1/2 cups garbanzo beans (I used two cans)
3 -cups black beans (I used three cans – my kids like these best)
4- cups kidney beans (I only used one can – my kids don’t like these much)
2 -large cans tomatoes
2- bottles Guiness (I used one 16 oz can Murphy’s stout)
1- tbsp Greek Oregano (I used normal oregano … or so I think)
1- red pepper
1- green pepper (I used yellow)
10 -cloves (I didn’t have any oops, but I would use them next time for sure)
dash of liquid smoke (I don’t use this ingredient)
salt and pepper
4- large bay leaves

Instructions
Saute the onions, celery (and carrot) and garlic in olive oil
Add the cumin and oregano about 5 minutes later
Go about 3-4 minutes more
Add the beans
Add the tomatoes
Add the Guiness
Add the chili powder and/or chili flakes
Simmer a half an hour
Add the peppers and then simmer slow

Be sure to listen to Coach Me Radio’s No Chef’s Allowed each Wednesday at 5PM ET on newskyradio.com.

Baked Kale Chips

Preheat oven to 350 degrees

Using a paring knife, or your hands, remove kale leaves from their
thick stems,discarding the stems (or save stems for vegetable stock).
Tear leaves into bite-sized pieces.

Wash leaves and dry thoroughly using a salad spinner or paper towels
to remove all moisture.

Place kale leaves on a cookie sheet or jelly-roll pan lined with
parchment paper. Drizzle with olive oil and sprinkle with salt and
pepper. Bake, watching closely, for 10-15 minutes or until the edges
are brown but not burnt. Serve warm or store in resealable bags in a
cool, dark pantry.