Sunday, July 24, 2011

Zucchini Ricotta Cheesecake

Savory Cheesecake !
Normally when we think cheesecake we think of something sweet.  But instead this cake is savory and built as a perfect summer side dish.  It is based with Ricotta cheese instead of Cream cheese so it has a much different texture.  The real trick is getting it to "set".  The first thing you have to do is grate the Zucchini sprinkle with salt and set in a colander for about 10 mins.  THen squeeze as much liquid out with you hands as you can.  One thing to consider is that smaller zucchini's are tastier  as well they hold less water so choose small when shopping for this recipe:)

2 Cups Zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 Cups Ricotta cheese
1/2 Cup freshly grated parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 Cup fresh dill
zest of one lemon
2 Large eggs beaten
1/3 Cup goat cheese, crumbled

Preheat Oven to 325.  Butter/oil a 7 inch springform pan (I used my favorite pie plate)

In a Strainer, toss the shredded Zucchini with the sea slat and set aside for ten minutes.  Now Squeeze and press out as much moisture as you can.  Set aside.

In a Large Bowl combine ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest.  Stir in eggs.  Stir till combined.  Now stir in shredded zucchini.  Pour mixture into your springform pan and place on a baking sheet.  Place in oven and bake for 60 minutes.

                                                                                    Now sprinkle with goat cheese and return to oven.      
Bake for another 20 -30 minutes.  or until the cheese is melted and the cake barley jiggles in the center.  This cake will set up more as it cools.
Cool completely and serve at room temp.

Wednesday, July 20, 2011

BLueberry Crumb Bars

This is another one of those recipes that does not belong on a figure girl blog
BUT I love to bake
To be honest I sometimes don't even taste these yummy things I make for the people I love
maybe some day I will get over that
I made these Bars for a concession for a friend.  Managed to make enough to give my parents a taste too.  They went over so well I found myself making Blackberry crumb bars the next week:)
These are easier to cut once chilled and store best in the fridge.
1 Cup Sugar
1 tsp baking powder
3 Cups all Purpose Flour
1 Cup Cold unsalted Butter
1 Egg
1/4 tsp salt

Zest and Juice of One Lemon 
4 Cups Fresh Blueberries
4 tsp Corn Starch
  1. Preheat Oven to 375.  Grease a 9x13 " Pan.
  2. In a medium bowl stir together 1 Cup Sugar, 3 Cups Flour, and Baking Powder.  Mix in salt and Lemon Zest. Use a fork or a pastry cutter to blend in the butter and egg.  Dough will be crumbly.  Pat 1/2 of dough into pan.
  3. In another bowl stir together sugar, corn starch and lemon juice.  Gently mix in the blueberries.  Sprinkle the blueberry mixture evenly over crust.  Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for about 45 mins or unitl the top is lightly brown.  Cool completely before cutting into squares.

Salmon Loaf

Oven Temp: 350

1 Cup Cooked Salmon
1 Cup Bread Crumbs
1 Cup Boiled Skim Milk
1 TBSP Lemon Juice
 Dash of Salt & Pepper

1 tsp Butter
1/2 Onion Chopped
1/2 Cup Celery Chopped
1 TBSP Fresh Dill

2 Egg Whites Beaten Till Stiff

In large bowl mix together Salmon, crumbs, milk, lemon juice, S & P

In medium sauce pan melt butter
saute onion & Celery till tender add to other ingredients.
Beat Egg whites and fold in last
Bake for One Hour in greased casserole dish

Friday, July 1, 2011

YUM! BlueBerry Bites

1 tsp Cinnamon 
1/8 tsp nutmeg
Water as needed
2 Large Whole Wheat Tortillas 

Preheat Oven to 350
On Cutting board use small canning jar to press circle into Tortilla use scissors to complete cut 
Cut 4 small slits in each circle at 12 o'clock 3 o'clock o'clock & 9 o'clock
The slits should not meet they are just there to shape to muffin tin
Next use a pastry brush or small rubber spatula to brush each side of each circle with water 
Sprinkle Both sides with cinnamon/Nutmeg mixture 
Press circles into non stick muffin tin
Bake in oven till crispy about 15 mins 

Next make filling
1 Cup Dry Curd Cottage Cheese 
1 Cup Fat free Plain Yogurt 
1/2 Cup Vanilla Fat Free Greek Yogurt 

Put all Ingredients into small Blender or food Processor blend till combined and lumps are mostly gone
add more yogurt if needed 

When tortilla Muffin Cuppies are done Spoon mixture into each
Add Blueberries