Week #9 of Kendra's Cooking Challenge: Baked Garlic Lemon Tilapia and Black and White Angel Food Cake

With Remington being on the mend this past week I really don't know how I managed to find the time to participate in my cooking challenge.  Good thing one night he was feeling pretty good :)  Dan and I have been eating peanut butter and jelly most days for lunch and dinner so I decided that I needed to make something that was a bit more filling.

Baked Garlic Lemon Tilapia (www.skinnytaste.com)

Ingredients

• 6 tilapia filets
• 4 cloves garlic, crushed
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 4 tsp fresh parsley
• salt and pepper
• cooking spray 

Preheat over to 400 degrees. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute.

Add lemon juice and shut off flame.

Spray the bottom of a baking dish lightly with cooking spray.

Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.

Bake at 400 degree until cooked, about 15 minutes.

Black and White Angel Food Cake (www.myrecipes.com)

Ingredients

Cake

• 1 cup cake flour (about 4 oz)
• 1 1/2 cups granulated sugar, divided
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 12 large egg whites
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)

Glaze

• 1 1/2 cups powdered sugar
• 2 tablespoons tub light cream cheese, softened
• 1 tablespoon 1% low-fat milk
• 1 teaspoon vanilla extract
• 3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

Topping

Sliced strawberries

Preheat oven to 325°. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.

Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. 

Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. 

Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. 

Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Dan's rating for the fish was an 8 and the rating for the angel food cake was a 9.  The cake was good, but goodness, it was a pain to make and took a long time.  I think I'll just stick with a angel food cake box mix next time.