Tuesday, February 20, 2018

Fish and Shrooms #pescatarian

Had some leftover rice, so we had this.
Tilapia with Jane's Crazy Mixed-Up Salt, celery flakes, and parsley, cooked from frozen in vegan margarine for seven minutes a side. In the same pan, cooked some mushrooms and, when the fish and shrooms were almost done, threw in the rice.

Mmmmmm.....

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 16, 2018

Agave-Sweetened Cheesecake

This recipe comes from VeryWell. While the ingredients and directions are below, I strongly suggest visiting the site to get the full instructions for this elegant dessert.

Agave-Sweetened Cheesecake Recipe

By Verywell Editor
Updated September 25, 2017
Nutrition Highlights (per serving)
CALORIES
266
FAT
21g
CARBS
15g
PROTEIN
6g
Total Time 120 min
Prep 45 min, Cook 75 min
Servings 16 (1 slice each)

When you have a craving for cheesecake but need to stick to your low-carb diet, give this recipe a try. It is sweetened with agave syrup, a common sugar substitute, and features a gluten-free crust made with almond meal.

The result is a delicious dessert that has fewer carbs than a traditional cheesecake. It tastes great, has a nice density, and is just waiting to be topped with your favorite fruits.

Ingredients

Crust
1 cup almond meal
2 tablespoons unsalted butter, melted
2 teaspoons agave syrup

Cheesecake
3 8-ounce packages cream cheese, room temperature
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
2/3 cup agave syrup
1/4 cup plain whole-fat Greek yogurt

Preparation
You can bake this cheesecake with or without a water bath. The water bath simply means that you will place your foil-wrapped baking pan in a water-filled pan. It's a preferred method that can keep your cheesecake from cracking, but it's not required.

First, heat oven to 375F. If you have bricks, a pizza stone, or an unglazed ceramic tile, place them on the lower rack of the oven.

By filling your oven with extra oven-safe items, you will hold more heat in the oven.

It is a good trick for cheesecakes not baked in a water bath and actually works well for all types of baking to keep a constant oven temperature. Many bakers choose to leave things like pizza stones in the oven most of the time.

Make the Crust
In a small bowl, combine the almond meal, melted butter, and 2 teaspoons agave syrup.
Press into the bottom of a springform pan.
Bake for 8 to 10 minutes, until fragrant and just beginning to brown.
Raise the oven heat to 400 F if using a pizza stone. Lower it to 350 F if you're using a water bath (see below).

Make the Cheesecake
It's very important that you add the cheesecake ingredients one at a time. If you don't, your cheesecake will not set properly. Read the following instructions carefully and you should be okay.
In a large bowl, beat the cream cheese with a mixer until smooth and fluffy.
Add the eggs, vanilla, lemon juice, remaining agave syrup, and Greek yogurt, scraping the bowl and beaters after each ingredient you add until it is fully incorporated before adding the next ingredient.
When all ingredients are combined, scrape one more time and beat for 1 minute.
Pour the mixture into the pan on top of the crust.

Tuesday, February 13, 2018

Cottage Cheese and Noodles -- Close But No Cigar #vegetarian

So my internet friend and frequent commenter on this blog, the impressive Roy A. Ackerman, told me about this dish. He didn't give me an exact recipe, just told me about it in general.

It was okay, but not what I would count a success. So I went online and looked up the hivemind's recipes and found what I had left out: onions. ~facepalm~

It's pretty, though:


I did sprinkle it with smoked paprika, which was nice.

So, the next time I make it, I'll begin with slow-cooking onions in vegan margarine while the noodles boil. Then I'll put the noodles in with the onions, add the cottage cheese, turn off the heat and cover the pan until the cheese warms. I may also use Amish noodles, rather than factory ones.

So, thank you, Roy -- I think this will be stellar, next time!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 9, 2018

Low-Sugar, Low-Fat Peanut Butter Cookies

Who doesn't love peanut butter cookies? And with this low-sugar, low-fat, low-carb, low-cal recipe from Spark Recipes, you can enjoy your peanut butter cookies completely guilt free!

Low sugar, low fat, peanut butter cookies

Ingredients

1/2 cup Splenda no calorie sweetener
1/2 c Splenda brown sugar blend
1 large egg
1 cup reduced fat Smuckers natural peanut butter (creamy)
1 tsp. baking soda

Directions

Preheat oven to 325. Spray a large baking sheet with Pam or similar non-stick spray.

Mix all ingredients together in a large mixing bowl. Mixture will be crumbly. Roll cookie dough into 36- 1 inch balls (approximate size). Spray a large baking sheet with Pam. Place cookie balls on the baking pan. Press down lightly to flatten balls. Use a fork to make criss/cross lines if desired.



Makes 36 servings. A serving is one cookie.


Number of Servings: 36

Recipe submitted by SparkPeople user GEMSTONE1952.


Tuesday, February 6, 2018

A Make-Do Breakfast Casserole -- Could be #Vegetarian

It isn't vegetarian, but it could be.

I had the "goodies" for church last Sunday, and I didn't have enough to make what I had in mind, so I cooked what I had and bought stuff on the way to church to finish it. I brought very little of it home, and got lots of compliments.
Okay, I started out with small cubed frozen potatoes and frozen pepper/onion mix. Cooked that until it was done and put it in a buttered casserole. At the store, I bought a bag of cubed ham, some sour cream, some cream cheese, and some shredded cheddar cheese.

I mixed in about half of the ham, half of the cheddar, about a half-cup of sour cream, and about a quarter cup of cream cheese. I couldn't find the salt (if it'd been a snake, it would have bit me), so I used Lawry's seasoned salt.

A few minutes in the microwave heated it all up. I topped it with a hella bunch more of the cheddar and heated it until it melted.

It got rave reviews. I brought home the pitiful spoonfuls that were left, and Charlie raved about it, too.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, February 2, 2018

Greek Yogurt Fruit Tart

This Greek Yogurt Fruit Tart comes to us from Sally's Baking Addiction. The recipe is below, but you really should visit the site to see all the beautiful photographs and get Sally's story and instructions. You won't regret it!

Greek Yogurt Fruit Tart

yield: SERVES 8-10 prep time: 25 MINUTES total time: 25 MINUTES
Healthy breakfast fruit tart made with a gluten free two-ingredient crust, protein packed Greek yogurt, and plenty of fresh fruit.

Ingredients:

15 Medjool dates, soaked in warm water for 10 minutes1
1 and 1/2 cups raw unsalted cashews2
1 cup Greek yogurt (I use vanilla, but any flavor works)
assorted sliced fresh fruit

Directions:

Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don't mind the taste of nonstick spray on the crust, you don't have to use parchment. Just spray the pan with the nonstick spray and add the crust.)

Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.

Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.

Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.

Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Recipe Notes:

Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.
Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.

DID YOU MAKE A RECIPE?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Tuesday, January 30, 2018

Bean Burger #Vegetarian could be #Vegan

Charlie didn't much care for these, but I LOVED 'em! I'll make 'em again, with some tweaks, and see if he likes them any better. To make them vegan, just omit the cheese or use vegan cheese.
I took a can of Great Northern beans, drained and rinsed, mashed them up, and added enough flour to hold them together. I may have added some salt or, knowing me, Jane's Crazy Mixed-Up Salt. If I do this again, I'll add a bunch of herbs, or maybe some Mrs. Dash. I may also use black beans, since Charlie loves those.

Okay, so after you mash and mix, you fry these puppies in oil or vegan margarine. After you turn them over, put some cheese (this was Swiss) on, turn off the heat, and cover the pan so the cheese will melt.

Charlie didn't eat his, so that left more for me! Yay, me!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes