Blueberry Cheesecake

Ever since my daughter Carly posted this picture of my blueberry cheesecake on facebook, I have been inundated with requests for the recipe. Or at least for a slice of it. But that sucker was gone the very next day, so you'll all have to be satisfied with the recipe! This was another instance when I left Carly completely unsettled by telling her that the dessert she was proclaiming to be "one of the best things I've ever tasted" was actually made with healthy ingredients. No matter how many times I prove it to her, she just doesn't want to admit that healthy desserts can be delicious. So after stammering a bit she says, "Now all I can think about is how much BETTER it would be be with sugar and full fat cream cheese!" Ok, Carly.

---

I didn't actually invent this one from scratch. I started with my recipe for agave vanilla bean cheesecake that I posted on my blog in April, 2011. With just a few changes- omitting the vanilla bean, adding lemon, and inventing a new topping, I ended up with an improved version of the original. It has a light crust made with almond flour that Carly called "unassuming." She meant it as a compliment compared with cakes or pies with a heavy, sugary crust that distracts the palate from the flavors of the actual dessert. The topping turned out surprisingly well considering that I had no idea what I was doing. I just knew that I was not satisfied with the thick, floury strawberry topping I had made with the original cheesecake last year. For the blueberry topping, I found a jar of organic all-fruit preserves that I melted on the stove and miixed with fresh blueberries. I just needed a little agave nectar to sweeten it up and it was perfect.

---

Looking forward to making this one again. Although I may have to make two as I have promised a slice to several people who didn't get to try it the first time!

---

Blueberry Agave Cheesecake

---

1 1/2 cups almond flour 2 Tablespoons melted butter 1 Tablespoon agave nectar Crust: Mix above ingredients together in a bowl and press into the bottom of a springform pan. Bake at 375 degrees until set and crust is a light brown. Set aside. Raise temperature of oven to 400 degrees. 3 (8 oz.)pkg. reduced fat cream cheese at room temperature (I used 2 pkg low-fat, and 1 pkg full fat) 3 eggs (preferably organic), at room temperature 1 tsp. pure vanilla extract Grated rind of one lemon 1 cup agave nectar 1/4 cup sour cream. Beat cream cheese until fluffy. Add eggs one at a time, scraping bowl often. Open vanilla beans with a knife and scrape the insides into the bowl. Add remaining ingredients and beat until smooth, scraping bowl. Pour batter onto crust. Place in a water bath in the center of oven, then immediately turn the temperature down to 200 degrees. Bake an hour to an hour and fifteen minutes, until temperature in center reaches 155 degrees. Cool completely. Blueberry Topping: Heat 2/3 cup of all fruit preserves on stove over low heat until liquified. (I used Crofter's organic wild blueberry spread). Whisk in 1-2 Tablespoons of agave nectar to taste. Toss with 1 1/2 cups fresh blueberries while still warm. Spread over cooled cheesecake. Refrigerate.

Mouth-Watering Dark Chocolate Truffles

I'm back! Having taken a few months off from blogging during my musical season, I've definitely been making and creating some recipes worthy of sharing. Unfortunately I don't always write the particulars down right away and then I am left with the task of remembering exact amounts of ingredients. Luckily, these truffles are super simple to remember and equally simple to make if you are willing to deal with messy hands. I find that many of my favorite recipes are made with the fewest ingredients, and these truffles are no exception. As you know by now, I have a passion for creating healthier versions of recipes and the great thing about these truffles is that they taste decadent even though they are made with evaporated skim milk instead of heavy cream. You will never know the difference. And fun part is that you can make them different every time by varying the liqueur that you use and the ingredients that you roll them in. I used black raspberry liqueur and rolled them in large flake natural coconut, chopped pecans, and Dutch cocoa so we would have three different varieties. The coconut ones were my favorite, but I am anxious to try different combinations of flavors next time. A great little "healthy" treat, as long as you are capable of stopping at one or two!

Dark Chocolate Truffles
1/2 cup evaporated skim milk
1 bag Ghiradelli 60% cacao chocolate chips
1-2 tablespoons black raspberry liqueur (or other liqueur)
2 (3 1/2 oz) bars 70% cacao chocolate (I used Lindt Excellent- the BEST dark chocolate IMO)
Choice of toppings- chopped nuts, coconut, cocoa, brown rice cereal, etc.

Heat the evaportated milk until scalding but not boiling. Pour over chocolate chips in a glass bowl and let sit one minute. Whisk until melted. If chips are not melted, microwave ten seconds at a time, whisking until melted. Whisk in liqueur. Refrigerate until thickened, whisking occasionally. Roll into balls, coating hands with cocoa to prevent sticking.
Melt 70% chocolate in the top of a double boiler until smooth. Dip balls in melted chocolate, coating evenly. Roll in topping and set on parchment lined cookie sheet. Set in refrigerator. Truffles should be stored in the refrigerator until eaten or the centers will become too soft.

Chicken Tortellini Cream Soup: a Simple Post-holiday Meal

Well, the holidays are ending and the normal routines of work and home are just around the corner. Looking back on the last week or two, I think I hit a record high with regard to the post-holiday exhaustion. So in the last few days, I have been thinking about how I can make next Christmas just as special for my family without almost killing myself. Yeah well... we shall see how that goes next year.

In the meantime, I am detoxing from the holidays by keeping it simple, and that includes food. A great, simple meal I have now made twice is a chicken torellini soup that is put together with just a few prepared foods but tastes like it is completely from scratch. In actuality, it was a turkey tortellini soup the first time around, with leftover Thanksgiving turkey. But this recent version was made with rotisserie chicken from the grocery store which makes it easy to do any time of the year. I truly believe that some of the best recipes are made with the fewest ingredients, and this is no exception. Ingredient list: rotisserie chicken, olive oil, garlic, leeks, tortellini, chicken broth and cream. So easy and delicious! Wegmans (the best grocery store on the planet) sells a fresh whole wheat three cheese torellini that is to die for, but you can use any tortellini or mini ravioli in this recipe. You can also lighten this recipe up by using fat free half and half instead of the heavy cream, but the cream makes this soup so rich... to me, it's worth the extra fat.

You can whip this soup up quickly on a busy work night and it will seem like you have slaved for hours. And the best thing for the three of us, is that it makes plenty to have again the next day.

Chicken Tortellini Cream Soup
2 T olive oil
1 cup chopped leeks
2 garlic cloves, minced
4 cups chicken stock
1 rotisserie chicken, meat cut into cubes
1 pkg. fresh tortellini (if using dried, pre-cook and add last)
1/2 to 2/3 cup heavy cream
sea salt and freshly ground pepper
parmesan or pecorino Romano cheese (topping)

Heat olive oil in a Dutch oven and saute leeks and garlic until soft. Add chicken stock, chicken and tortellini and cook without boiling until totellini is al dente. Stir in desired amount of cream and heat through. Season with salt and pepper. Top each individual bowl with grated cheese.

The Feta Issue

I have had a recipe for Baked Shrimp with Tomatoes and Feta taped to my recipe book for the longest time. Every time I spot it as my fingers flip through the pages of the food-stained gingham spiral notebook, my mouth starts to water. It's one of Food Network's Ellie Krieger's recipes, so I know it is certain to be healthy and delicious. So why had I not tried in in the four years it had graced the pages of my book? It's the feta.

Tim and I have very compatible tastes, but there are a few foods he doesn't really care for. Feta, that wonderful crumbly, "bitey" cheese is one of them. He finds it dry and tasteless. So there the recipe sat, until I came up with an idea to modify it. Why not change the feta to fresh mozzarella and have an Italian baked shrimp and tomatoes? We both fell in love with it. Delicious, quick and easy! I will definitely be making this again. The original recipe calls for fresh dill but I would recommend substituting basil in the Italian version. Both variations will be posted here. Since there is quite a bit of sauce, I would also recommend serving it over some type of grain. As you see in the picture above, I threw in some whole wheat Israeli couscous which was perfect.

And now my mouth is watering remembering the taste of it, not just the title of the recipe. I guess we'll have to have it again this week!

Baked Shrimp with Tomatoes and Feta (Ellie Krieger)
1 T olie oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
2 (14.oz) cans no-salt diced tomatoes with their juices (I use San Marzano tomatoes and cut them up myself)
1/4 cup finely minced fresh flat leaf parsley
1 T finely minced fresh dill
1 1/4 medium shrimp, peeled and deveined
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 cup crumbled feta cheese

Preheat oven to 425 degrees. Heat oil in oven proof skillet over med-high heat. Add the onion and cook stirring until softened about 3 min. Add garlic and cook 1 min. Add tomatoes and bring to a boil. Reduce heat to med-low and let simmer for about 5 min. until the tomato juices thicken.
Remove from heat. Stir in parley, dill and shrimp and season with salt and peoper. Sprinkle feta over top. Bake until shrimp are cooked through and cheese melts about 12 minutes.

Italian Baked Shrimp with Tomatoes
Follow directions above substituting basil for the dill and fresh mozzarella cheese for the feta.

The Boy Likes Cookies

My son Connor, like most teenagers, would probably eat a lot of unhealthy foods if he were able. But as we remind him on a daily basis, until he is self-supporting, there are some decisions that are made for him, for instance the kinds of foods that are available to him at home. There is no junk food in the house except on special occasions, and when he wants a snack there are healthy choices. At the same time, when he is outside of the home, at a friend's house, at a restaurant, etc. he is free to eat whatever he chooses. That's when he gets the occasional soda, french fries, and well... junk. To tell him he can never have these foods is in my opinion, unrealistic, and I feel comfortable with the fact that since his regular diet is healthy, junk food every once in a while is not going to kill him.

All of this does not mean there are no treats around. If you have been following this blog, you know that I've developed a passion for making delicious healthier desserts. And Connor has loved every minute of it because he has become my tester. Recently, he tested my dark chocolate almond cookies, and as you can see by his goofy grin above, he loved them. In fact, I had to hide a few for myself because he and his father were eating them fast and furiously.

To invent this recipe, I started with my honey roasted peanut cookie recipe (from a previous blog post) and made some substitutions. The original recipe is listed here and the substitutions follow. The almond cookie recipe calls for almond flour, but if you can't get it, just get blanched almonds and grind them up very finely in a food processor. And if you prefer another nut, just substitute. Delicious treats for my (mostly) healthy kid!

Healthy Honey Roasted Peanut Cookies
½ cup peanut oil
½ cup natural peanut butter
½ cup honey
½ cup natural brown sugar (Turbinado)
1 egg
1 1/3 cups whole wheat pastry flour
½ tsp. baking powder
¼ tsp. salt
¾ tsp. baking soda
½ cup unsalted dry roasted peanuts plus more for garnish

Preheat oven to 350 degrees. Beat peanut oil, ½ cup peanut butter, honey, and brown sugar until smooth. Beat in egg. On a piece of parchment or wax paper, wisk flour, baking powder, salt, and baking soda. Mix dry ingredients into the honey mixture in thirds. Stir in ½ cup peanuts. Drop by tablespoons onto parchment lined cookie sheet. Bake for 10 minutes or until cookies lightly brown.

Honey Peanut Butter Frosting- Wisk 2/3 cup natural peanut butter with ½ cup honey until smooth. Add hot water a tablespoon at a time if necessary until frosting is spreadable. Spread each cookie with frosting and top with peanuts.

Makes 25-30 cookies

Almond Agave Dark Chocolate Cookies
Follow the recipe above with the following substitutions:
• Use almond butter in place of peanut butter
• Use agave nectar in place of honey
• Use coconut crystals in place of brown sugar (if desired)
• Add ½ tsp. almond extract with the egg
• Add 1/3 cup almond flour with dry ingredients on parchment
• Use sliced almonds in place of peanuts
• Add 1 cup 60% cocao chocolate chips with almonds
• Omit frosting

Italian Stuffing: Farro Out!

Far Out- FARRO out... get it? Ok, bad joke aside, if you haven't tried farro, do it! Grown in Italy, farro has very similar characteristics to spelt and barley and is an ancient grain with a nutty flavor. It is often used in soups, but can also be used in pilafs or substituted for other grains.

During a recent visit to the Rochester Public Market with my daughters Carly and Gillian, and Gillian's boyfriend Matt, we met Matt's uncle who sells healthy food items, and a bag of farro caught my eye. I bought it, leaving it in my pantry for quite some time as I wasn't quite sure what I was going to do with it.

And then it occurred to me that I could make a stuffing out of it, with the farro as a substitute for the bread. To keep true to its origins, I decided that it needed to be full of Italian flavors: garlic, lemon, basil, rosemary, pancetta, pecorino Romano cheese.... Is your mouth watering?

And what to stuff? I decided on a pork tenderloin, but this would be a great stuffing for chicken, turkey, and even for a beef braciola. The recipe makes enough to stuff two pork tenderloins and still have some leftover to bake in a small casserole dish in the oven. With this stuffing, you will want to have leftovers!

I'll definitely be using farro again. Another delicious, healthy grain to add to my growing list!

Pork Tenderloin with Farro Stuffing
1 cup farro
3 cups chicken stock
1 medium onion
2 oz. diced pancetta
Sea salt, pepper
¼ cup chopped fresh spinach
3 cloves garlic
1 sprig rosemary, chopped
1 T chopped basil
½ cup golden raisins soaked in 1/2 cup white wine
Rind of 1 lemon
¼ grated pecorino Romano cheese
2/3 cup panko breadcrumbs
¼ cup toasted pine nuts
4 T unsalted butter, softened
2 pork tenderloins
2 T extra virgin olive oil


For stuffing:
Place farro and stock in a pot and heat to boiling. Reduce heat and simmer until liquid is absorbed, about 50 minutes.
Soak raisins in white wine. In large frying pan over medium heat, brown onions in a little extra virgin olive oil. Add pancetta and cook until crisp. Season with salt and pepper. Add spinach, garlic, rosemary, and basil and cook an additional 1-2 minutes. Drain raisins, reserving wine for sauce. Add raisins, lemon rind, cheese, breadcrumbs, and pine nuts. Stir together and remove from heat. Cool slightly.

For tenderloins:
Cut each tenderloin to open up, leaving flat pieces. Pound out to about ½ inch thickness. Sprinkle with sea salt and pepper. Spread a generous amount of stuffing onto each piece of pork. Roll sides or pork toward each other, tucking in stuffing as you go. Tie each roll in several places with cooking twine. Refrigerate until ready to cook.

Heat an oven safe nonstick skillet over medium high heat. Add olive oil and place rolled tenderloins in pan when oil is hot. Sear on all sides. Finish in 325 degree over or until internal temperature is 140-145 degrees. Remove tenderloins from pan and let rest for 5 minutes while making the sauce.

Place pan on stove over medium-high heat. Deglaze pan with the reserved white wine. Reduce by 1/4. Whisk in butter. Whisk until thickened.

Slice pork tenderloin rolls. Serve with pan sauce.

A Quick Weeknight Supper Worth Blogging About!

My family loves Thai flavors. So when I spotted this Thai chicken soup recipe in Food Network Magazine, I decided to give it a try. I found it in the "Weeknight Cooking" section of the magazine, where quick recipes abound, perfect for working families. This one boasts a 30 minute start to finish promise. One would think that a soup made in this amount of time might be lacking in flavor. On the contrary, this one is full of it. The creaminess of the coconut milk with the bite of curry and the freshness of lime? A wonderful combination. And believe it or not, I made it a second time with absolutely no substitutions. That's right, the substitution queen has no recommedations for improvement!

So here is the recipe. It's quick, full of wonderful Thai flavors and satisfying. And with only three of us at home, a whole pot of this soup means another meal later in the week.

Thai Chicken Soup
from Food Network Magazine, November 2010

1 T vegetable oil (ok, so I did substitute canola oil...)
1 onion, thinly sliced
2 cloves garlic, minced
2 T green curry paste
6 cups low sodium chicken broth
1 15-oz. can coconut milk
1 T fish sauce
2 red bell peppers, thinly sliced
4 oz. thin rice noodles, broken into pieces (I used Soba noodles. Ok, so I lied.)
2 small skinless boneless chicken breasts(about 1 lb.) very thinly sliced, crosswise
1 T fresh lime juice
1 cup roughly chopped fresh cilantro (I used less- 1 cup seemed like A LOT!)

1. Heat the oil in large pot over med-high heat. Add the onion and cook, stirring occasionally until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring 1-2 minutes. Add the broth, coconut milk and fish sauce, cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice if desired.