pan seared grouper and roasted pumpkin

Yummy Pan Seared Grouper w/Roasted Pumpkin (picture is 'lil messy because we took it after we started eating (had to put it back in the pan to photograph)).

Grouper (marinated w/salt, pepper & rosemary) pan seared and finished in the oven at 375 degrees; added pumpkin to roast in the pan along with the fish in the oven. Love one pot/pan meals!

All local too - fish from the ocean, pumpkin from our produce guy and rosemary from our garden). Added a green salad (local lettuce & tomato w/salad dressing made from Del Mano tarragon parsley pesto) to make a complete meal.

peanut punch

Our version of Peanut Punch:

1 C Almond Milk
1 Tbsp Peanut Butter
1 Banana
1 Tsp sugar (optional)
1 Tbsp Granola (optional)
Ice for blending

Blend everything in a blender / magic bullet and enjoy!

By removing the condensed milk and using almond milk we have reduced the calorie content and fat content of this drink.

cheesecake recipe

New York Cheesecake Recipe

These are three family favorite New York Cheesecake recipes. Each cheesecake recipe is amazingly delicious, and each version's contributor swears by their recipe. They are all mouth watering, decadently rich cheesecakes. You can't go wrong with any of these!

 

New York Cheesecake #1

Ingredients:

1/3 cup butter, melted
1 1/2 cup cinnamon graham cracker crumbs
3 1/4 packages (8 oz. packages) cream cheese, softened
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract
2 eggs

Directions:

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.

2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth.

3. Add vanilla and eggs, mix well. Pour into prepared pie pan.

4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additonal hour.

5. Refrigerate at least 6 hours until firm.

New York Cheesecake #2

This New York Cheesecake Recipe is from Aunt Sophia. She uses ricotta cheese in her recipe, which adds an extra bit of richness to the cheesecake.

Crust Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling Ingredients:

2 lbs. ricotta cheese
6 eggs
2 Tbsp. flour
1 1/2 cups sugar
1 tsp. vanilla
1 large can evaporated milk

Directions:

1. Mix the graham cracker crumbs, sugar, and the melted butter together. Press mixture into the bottom of springform pan.

2. In a large mixing bowl add the eggs to the ricotta cheese, one at a time, beating thoroughly after each egg is added.

3. Mix flour and sugar together and add to cheese mixture. Fold in vanilla and evaporated milk.

4. Pour into prepared springform pan. Bake at 350 degrees F for 50 to 60 minutes, until firm. Chill overnight.

New York Cheesecake #3

Grandma Celia swears by this New York Cheesecake recipe, it was handed down to her by her mother. It is one of the richest cheesecake recipes ever, it is an amazing cheesecake that everyone always has room for no matter how much they've eaten! It does not have a crust, in order to highlight the flavor of the cheesecake only.

Ingredients:

2 cups sour cream
1 lb. ricotta cheese
1/2 cup butter, melted
1 1/2 cup sugar
16 oz. cream cheese
3 Tbsp. flour
3 extra large eggs
1 Tbsp. vanilla
3 Tbsp. cornstarch
1 Tbsp. lemon juice

Directions:

1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add butter, sugar and cream cheese.

2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beat for 5 minutes.

3. Pour into springform pan.

4. Bake in preheated 350F oven for 1 hour, then turn off oven and leave in closed oven for one hour longer. Cool on rack.

zucchinni pasta

fter going to 4 barbecues yesterday, I feel like I ate an entire cow, therefore, today I want to keep it light and vegan.

Spaghetti squash wasn’t available at the store and I had a pesto “pasta” craving, so I made these instead. They are naturally gluten-free, low-carb, low-calorie and faster to cook than regular pasta.

Ingredients:

Zucchini

Preparation:

• Cut unpeeled zucchini lengthwise into thin noodles, you can use either a potato peeler or a mandolin slicer.
• In a large pot bring salted water to a boil.
• Add the noodles and cook for 1 or 2 minutes.
• Remove from heat, drain and serve.
• Top with vegan pesto or your favorite pasta sauce.

DO NOT over-cook the noodles, you want them flexible and slightly soft but not mushy.

The noodles from the first picture were cut with a potato peeler and the noodles form the second picture were cut with a mandolin slicer

pb

Homemade Honey Roasted Peanut Butter (gluten-free, use roasted peanuts to keep vegan)

Makes about 1 1/2 cups creamy peanut butter

16 ounces honey roasted peanuts

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.

Notes

The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.

If it wasn’t for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.

I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.

Substitutions and Flavoring Suggestions

Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don’t have enough flavor depth for me but theoretically they will “work”, just a matter of taste preference.

Salt, to taste (I added none)

Peanut oil, canola oil, and I have also seen olive oil suggested, optional and only if necessary (I added none and although the paste is thick in the early to mid stages of blending causing one to ponder if oil is necessary, once you get past that stage, you’ll be glad to have not added oil because the finished peanut butter is already on the thinner side and the robust peanut flavor is not diluted by oil)

Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.

If you’re unsure how a flavoring will turn out, I suggest removing half the peanut butter or two-thirds of it, placing it in another container, and flavor a smaller portion, to taste, before flavoring the entire batch with one particular seasoning or flavor. Or get two or three flavors from one recipe based on how inspired you are.

green smoothie

SOY SMOOTHIE meets GREEN SMOOTHIE Ingredients (for one Serving): 1 cup soy milk (plain or vanilla) 1 medium banana - quartered 1 tablespoon peanut butter 3 ice cubes 2-3 kale leaves (use 4 or 5 if you're brave enough)

whole wheat carrot cake

The Fantabulous Whole Wheat Carrot Cake By A Messy Cook on January 26, 2005 Photo by GracieZG 24 Reviews Prep Time: 25 minsTotal Time: 1 hrs Servings: 16 About This Recipe "This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots." Ingredients 2 cups white whole wheat flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 3/4 cup oil 3/4 cup honey 4 eggs 2 cups grated carrots 1 cup unsweetened crushed canned pineapple, drained 1/2 cup chopped walnuts Directions Combine dry ingredients. Add oil, honey, and eggs; mix well. Stir in remaining 3 ingredients. Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees. Cool in pans several minutes, then remove from pans and cool completely on wire rack. You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!