Delicious, Mostly FAT-FREE Cheesecake!

I am a cheesecake lover from way back!  I have a huge selection of cheesecake recipes and if I knew I was dying tomorrow, I'd whip up a cappuccino cheesecake, decorated with espresso cream and chocolate covered coffee beans in a heartbeat.

However, as far as I know...I have a while yet to live.  I've been dutifully using my eliptical trainer, and cutting back calories as much as I can stand.  My husband, though, keeps dropping hints about huckleberry cheesecake.  I've been trying to reconcile my New Year's Resolution with my New Christmas Kitchenaid Mixer.  It hardly seems fair.

I'm generally not a fan of 'lightened' recipes.  They tend to leave me wishing for ONE really good piece of the real thing.  I went to the internet for some inspiration and looked at several cheesecake recipes where calories had been trimmed.  Many involved non-fat ricotta cheese, and I could just feel the graininess against my tongue.  I like smooth, creamy cheesecake!

Sort of looks like a deflated meringue!

I settled on a recipe from CDKitchen (cdkitchen.com).  I ruined the first attempt by trying to hurry the process using my 'speed bake' convection setting.  It rose to the heights of an angelfood cake, then plummeted to a pancake.  It tasted good, so I tried again!  Neither of them came out too pretty.  That's where fruit comes in handy!







Almost Fat-Free Cheesecake 
Preheat oven to 350º

Spray a 9" spring form pan (generously) with cooking spray.
Crust: Sprinkle 1/2 cup of graham cracker crumbs in the bottom of the pan.

Filling:
• 3 - 8oz packages fat free cream cheese at room temperature
• 1 cup sugar
• 1 tsp. vanilla
• 6 egg whites

Combine sugar and cream cheese, and beat until smooth.  Add vanilla.  Add egg whites one at a time until incorporated.  Pour mixture over graham cracker crumbs and bake at 350º for 45 minutes.
(Don't use 'speed bake'!)  :-)

Topping:
• 8 oz. fat free sour cream
• 3 TB sugar
• 1 tsp. vanilla

When the filling has baked for 45 minutes, spoon the sour cream topping over the cheesecake and bake for another 10 minutes.  Remove from oven and cool on a rack.  Refrigerate for several hours or overnight.

Now - when I made this...
I couldn't find fat free sour cream, so I used low fat.  In my first (failed) attempt, I put on the topping as directed.  In my second attempt, I left it off.  I figured I didn't need the extra calories from it, and I didn't think it added too much to the recipe.  I also knew I was going to be topping the cheesecake with fruit, which would overpower the sour cream anyway.

This actually tastes very good, is nice and creamy, and is a truly decent substitute for cheesecake.  The texture isn't quite the same.  You need full fat and cream for that velvety smooth feeling.  Still, it's a super-easy recipe, and it hits the cheesecake spot.  Even my husband thought so!

Light and Lovely Lunch

After a morning of Broccoli Frittatas, and miles and minutes on the eliptical, I like a little crunch for my lunch.  Inspired by a friend's facebook post about a lunch wrap she made, I decided the sky is the limit when concocting healthy wraps.  This recipe is my lunch staple at least 5 days a week.

 Start with a Soft Wrap from La Tortilla Factory latortillafactory.com  (The wraps pictured are Tomato Basil, because I couldn't find a picture of the Multi Grain ones I use.)  They have 12 grams of fiber, 0 Trans fats, and 100 calories.  They taste great, and I've begun to use them for our other tortilla meals, like fajitas or chicken wraps.
These can be purchased at Safeway in the same place you find other tortillas.  I had to search - they were on the bottom shelf.

Filling: 

•Shredded cabbage

•Shredded carrots

•Mandarin oranges

•Sunflower seeds

•Chopped pecans (or other nut of choice)

•1 scant capful of Newman's Own Low Fat Sesame-Ginger Dressing

I eyeball the measurements to fit the tortilla, then dump them in a bowl to mix with the dressing.  Paired with a piece of fruit or some other veggies, it's a crunchy, filling, and tasty lunch.  This is another recipe that's easy to take on the go!

Biggest Loser Breakfast

    As I approach my 45th year, I have realized that I am carrying almost 45 lbs. of extra baggage on my frame.  I'm surprised to find myself weighing more than I did when I was pregnant and was sure I was the biggest show on earth!  How did this happen?

    I know part of it happened while I was absent from my blog.  Sadly, I was absent from my own life as well.  A series of life events over the past two years simply heaped upon me and buried me like quicksand. I spent most of September through November in a nest of blankets and tears.  When I realized I was out of control, I saw my health care professional and cautiously began a round of antidepressants.  I have to say that I wasn't sure I believed in their benefit.  Now, I know what a Godsend they are.  I'm not one to medicate, and I think I have a pretty strong character.  However, no amount of self talk could get me on track.  Within about 8 days on the meds, I recognized joy and contentment like long lost friends, and I cherished their presence.

    Now with a good two months under my belt, I've regained my sense of self, my attention span, and my life.  I've spent January in a serious commitment to my health.  Finally able to leave my bed of pain, I've been on the eliptical or snow shoes on a regular basis, and cutting my calories with new resolve.

    I ordered a Biggest Loser Calendar from ammazon.com and when it arrived I found that it had recipes and helpful hints for feeling full and satisfied.  I'm a closet fan of this show.  I guess I figure if a 400-pound person can lose more than half their body weight, surely I can lose 40 pounds!  My new breakfast (or lunch) recipe came from the calendar and I've adapted it somewhat.

Broccoli and Cheddar Mini Frittatas 
Biggest Loser Family Cookbook


• 1 cup steamed broccoli 
(I do a quick zap in the microwave until bright green and soft to the fork)
• 2 cups egg substitute
• 2 oz. (1 cup) Cabot's 75% Light Cheddar Cheese, or your favorite low-fat cheddar
• Olive Oil cooking spray


Preheat oven to 350º F.  Lightly spray 8 cups of a standard muffin tin with the olive oil spray.

Place 2 TB broccoli in each cup.  Pour 1/4 cup of egg substitute over broccoli.  Bake for 7-9 minutes until almost set.  Sprinkle cheese evenly over the tops of the frittatas.  Bake for 8-10 minutes longer or until the egg is no longer runny and the cheese is melted.  Transfer the tin to a cooling rack and allow frittatas to rest for two minutes before serving.

Makes 4 (2-frittata) servings
Per serving: 102 calories, 18 g protein, 4 carbs, 2 g fat, 5 mg cholesterol, 1 g fiber, 362 mg sodium.


Now for the way I make them...
1. I couldn't find any low-fat cheese, so I opted for a vegan cheese.  It's fine, but not great, and therefore, I barely use any at all.  Calories cut!  It gives the 'impression' of cheese, but it's really not!  If you buy this, read the directions.  What I bought says it has a short shelf life, so it recommends grating and freezing to use as needed.

2. I hate egg substitute, so I bought All Whites brand liquid egg whites.  I think it's the yolk substitute that gives off a weird taste, so the whites were much easier to accept.

3. For a little more flavor, I have also added Oscar Meyer Turkey Bacon.  One strip is 30 calories.  I cook it, blot it, mince it, add 1 tsp. per muffin cup, and freeze the rest.

Cooking directions are the same as above, and two muffin cups are a serving.  If I want a little more oomph, I'll chop them up and wrap them in a high fiber tortilla.  Most days I just eat two frittatas and an apple.

I like making these ahead -they keep, and microwave well.  They are a great for lunch too!

Now - don't panic.  I'm making some changes, but I still love butter and sugar - so I'm not about to only blog about skinny food!  :-)

It's Soup Season!

As rain is falling on the leaves in the yard - the ones that blew down just after I had finished raking up seven bags - I feel the urge to fill the house with the smell of our fall and winter favorite: soup and bread.  The combinations vary, but tonight, it's clam chowder and artisan bread.

Chowder is one of my husband's favorites, and he's even been known to pop open a can of Snows from time to time.
Personally, I can't face that gluey mess!

The Chowder Recipe is from a local restaurant, Ten Depot Street. http://www.tendepotstreet.com/
Owner, Sandy Sorrels, frequently shares recipes in her weekly advertising column in The Observer.  Clam chowder is a fan favorite. I really like this recipe, and having the option to have it at the restaurant or to make it at home.

This makes a lot, so make sure you have a VERY LARGE pot to cook it in.
It seems like this is a lot of work, but it's mostly in the prep.  If I know I'm going to make chowder during the week, I'll throw in extra bakers some night for dinner, and cook extra bacon at breakfast - those two seem to take the longest to get ready!



10 Depot's Clam Chowder
• 2 8 oz. cans/jars of clam juice
• 4 cans chopped clams
• 3/4 gallon milk (2% at the very least)
• 2 stalks diced celery
• 1 onion, diced
• 1/2 large carrot, grated
• 1/2 bunch parsley, diced
• 4 medium baked potatoes, chopped to bite sized pcs. (don't over-bake - they'll get more cook time in the soup pot!)
• 1 lb bacon, cooked, chopped
• 1/2 TB pepper
• 1 1/2 tsps. EACH - onion powder, garlic powder
• 1 tsp. thyme
• 1/4 tsp Tobasco
• 1/2 tsp Worcestershire
• 1/2 cup white wine
• 1 3/4 cups roux (flour/water paste)

In a large pot, combine milk, clams, clam juice, spices/sauces, and bring to a boil.
As soon as the soup boils, whisk in the roux until the soup is tight and the roux is dissolved.
Turn the heat down to low.

While waiting for your liquids to come up to a bowl, prep your veggies. Saute carrot, parsley, onion and celery until tender.  Add the 1/2 cup of wine to deglaze the pan.

For Roux - In a separate bowl, I just start whisking flour and water together until I have a really thick mixture.  Measure out 1 3/4 cup and dump the rest.  I can never get it done exactly - I always have to add flour or water until it's the right consistency, then I've got too much!

Add the veggies, bacon and potatoes.  Heat this all together and let it simmer 15 minutes or so to bring all the flavors together.

Absolutely full to the brim - I need a bigger pot!

Serve with salad and the bread of your choice and you've got a party!  OR you've got a quiet Sunday night in front of the fire.  :-)

The Other Sandwich Bread

 Not long ago I thought I'd like to have a bread machine.  I bought one, and was mesmerized by all the kneading cycles and the magic of how it just seemed to know how long to cook the loaf.  However, I was quickly disenchanted and missing my favorite parts of making bread: kneading by hand, waiting between rises, and using my other senses to let me know when all things were working in perfect harmony.  I'm a bread geek - I like to touch dough and be the one responsible for its outcome.  


I made this realization after I had ordered some bread machine cookbooks and found several recipes on line that looked good.  Since then, I've been making adjustments to these recipes and making bread with my own two little kneading machines!


Although my husband's weekly sandwich bread has been "Love Bread" (previous post) I changed things up a bit and now we have another new favorite -


Bruce's Honey Sesame Bread 
(I don't know who Bruce is, but this recipe came from allrecipes.com)



I've adjusted to make it by hand, but if you have a machine, I'll include those directions at the end.


• 1 1/4 cups warm water 
• 2 2/4 tsps. yeast


Dissolve the yeast in the water.


Add -
• 1 TB powdered milk 
• 1/4 cup honey
• 3 cups bread flour
• 3 TB wheat germ, or wheat bran 
• 1 1/2 tsps. salt
• 1/2 cup sesame seeds (toasted, or not - depends on lazy you feel!)


To toast the sesame seeds - just put them in a dry, non-stick frying pan and stir them frequently until they are lightly browned.  I have skipped this step as I can't taste too much difference in the bread. Baking brings out just as much sesame flavor.

                            

It just takes a few minutes!

Not too dark, just a light toast!

Stir all ingredients together, working in the last of the flour, and a little more if needed to make a soft, but not sticky, dough.  Let rise in a warm place until almost doubled.


Punch down dough and shape into a loaf.  Let rise until it raises well above the edge of the bread pan.


Bake at 350º for approximately 20-25 minutes, OR half as long if you have a convection speed bake option.  I like to speed bake breads as I feel the airflow of the convection fans gives more even cooking.  Bread is done when it's well browned and it sounds like a ripe watermelon when you thump it.

(For Bread Machine: place ingredients in bread machine, and select Basic Bread Cycle.)


We love this bread as toast, or sandwich bread.  I think it's a tad sweet for sandwiches, but Brian likes it this way.  For my own preference, I think I'd cut the honey in half. 


Enjoy!!

Happy Birthday Cake!

A few summers ago, a young friend I was working with kept saying she was in the mood for a really rich chocolate cake.  Since she's a friend of my daughter's, and I feel that kind of mamma-love for her, I started researching cake recipes.  My mother has always subscribed to the view that cakes made from scratch are some sort of mystery - so I was raised on box mixes.  I realize they serve a purpose, but cake has become less and less mysterious to me the more I experiment.

This week I had a lot of spare time on my hands, and two friends with birthdays.  Instead of spending money I don't have on gifts, I gave the gift of home-baked goodness!  I love this recipe because it combines all things decadent: butter, buttermilk, strong coffee, heavy cream, and loads of chocolate ganache!  It is three layers of over-the-top chocolate coma goodness!  I believe this came from www.cooks.com.

Fudgy Chocolate Layer Cake     
Preheat oven to 325º
Cake: Bowl 1:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
2 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1/4 tsp. salt


Bowl 2:
1 cup buttermilk
3 eggs
2 1/2 tsp. pure vanilla extract


Bowl 3:
6 TB unsalted butter
1 cup strong, hot coffee

1, 2, 3, MIX!
(P.S. - RIP favorite big mixing bowl lost in the line of duty!)  

(I generally prepare bowl 3 first, so the coffee has a chance to melt or at least soften the butter.) 


•Cut butter into small pieces and pour hot coffee over it.
•Mix all the dry ingredients in a large bowl.  
•Whisk together the eggs, buttermilk and vanilla.


•With a whisk or hand mixer, add part of the coffee mixture and part of the buttermilk mixture to the dry ingredients, and blend slowly.  Stop the mixer and scrape the sides of the bowl, add the remainder from bowls 1 & 2, and blend until all ingredients are well incorporated.


•Pour into 3 8" cake pans - prepared with cooking spray or shortening, with parchment or waxed paper in the bottom of each pan.  See?  This is pretty simple!

Ready for the oven!

Bake cakes for 25-30 minutes, rotating them in your oven halfway through the process.  Cakes are done when they can pass the 
clean-toothpick-in-the-middle test!


Remove cakes from oven and cool on racks for at least 10 minutes before removing them from the pan and cooling completely.  Once cooled, remove the wax/parchment paper.


While the cakes are cooling, it's time to whip up some serious chocolate ganache.  This is so easy, and makes it look so spectacular - this is way beyond frosting!

1 1/4 lbs. bittersweet chocolate (I just used chips)
1 cup heavy cream
2 TB light corn syrup
5 TB unsalted butter, softened

Put the chocolate and butter in a large bowl.  In a small saucepan, bring the cream and corn syrup to a boil.  Immediately pour over the chocolate and let stand in a warm place for about 5 minutes.  Gently whisk the ganache until smooth.  Refrigerate to bring down the temperature, but *STIRE FREQUENTLY so it doesn't set up completely.  You want it thick enough to spread, but not returning to a solid!


Spread ganache on each layer, then around top and outside of cake.  Sing Happy Birthday, or Happy Monday, or Happy-Happy-Joy-Joy, and get a fork!

I decorated with white chocolate shavings.

The Tamale Experiment

         I have always loved tamales, and frequently order them in Mexican restaurants.  Now that we're really trying to stretch one paycheck as far as possible, I decided I'd try to make tamales again.  They're great for using inexpensive cuts of meat, so when Safeway had pork loins on sale I bought one and reserved a large chunk for tamale filler.  The rest of the ingredients border between inexpensive and down right cheap!

Years ago I asked the mother of one of my childhood friends if she would show me how to make tamales.  In many Mexican households they are the fiesta meal for either Christmas Eve or New Year's Eve.  Emparo welcomed me into her home and tried to school me on the intricacies of tamales.  I was much younger then, and had less patience, so the whole process, while fascinating, left me thinking I could live the rest of my life on Hormel tamales that dump out of a can.  Oh my, how I've changed!  Now I appreciate the work involved in special meals and feel it's totally worth the effort.






This time around I started where I generally do - searching the internet for recipes and video clips.  I got a couple of good ideas, and of course changed almost everything about the originals.  I planned on this being a two day process - one day to slow cook the filling, and another day to wrap the tamales.

Pork Tamale Filling - Teacher Karen style (approx. 2 dozen)

1 1/2 - 2 lbs pork (chicken, beef, elk etc.)
1 large onion, diced
1 green pepper, diced
2 dried ancho chile peppers, stemmed, seeded and diced
3 cloves garlic
1 1/2 tsps. salt

1 cup water

Season to taste: I put in a couple tsps. cumin, 1 tsp. chili powder, - and added more heat/salt after everything was cooked.  Spice is one of those things you have to determine for your own family's taste buds!

Slow cook the meat, veggies and spices until cooked through, and tender enough to shred with a fork.  You can use a crock pot or dutch oven - whatever your preferred method.

Once this was cooked, I drained off excess fluid/juice and added a prepared enchilada sauce for some extra kick and flavor.

Soak corn husks in hot water for 20 minutes to a half hour.  You don't want any part of the husk to be crunchy, or it will tear when you try to spread on the masa.

This dough is too hard!

Tamale Dough:
2 cups masa
1 can (10.5 oz) beef broth (you could sub. chicken, or veg. broth depending on your filling)
1 tsp. baking powder
1/2 tsp. salt
2/3 cup vegetable shortening
(I ended up adding at least another cup of water to this mixture to get the consistency right)
1 pkg. dried corn husks.

This dough is just right! See how spreadable it is?
Spread masa on the big end of the husk.
It works best if the husk is in your palm.

I prepped several husks at a time before
filling and folding them.

Okay - here's the tricky part: getting the masa dough the correct consistency to spread onto the husks.  This is where the patience of my younger self was tested to the breaking point.  I remember just getting so frustrated.  This particular recipe called for some shortening, which I think helps in this department.
You don't want your dough the consistency of cookie dough, but smoother, like mashed potatoes.  I guess the best rule of thumb is, if you're fighting it or breaking your husks, add more water to the dough. I used the back of a spoon to spread the masa across the husk.  Be forgiving.  What looks like a ridiculous mess all comes together once they are steamed and holding their own shape!

Place filling in the center

Fold over one side.

Fold over the other side.

Fold over the small end of the husk, leaving the big end open.
This method is called (by one YouTube video artist)
The Baby Tuck!

or in a container for freezing.

Place the tamales in a steamer...

Many of the recipes I looked at on line call for you to wrap extra husks around the prepared tamale.  This protects them from water during the steaming process.

Place tamales in a vegetable steaming basket, open side up.  You can place a wet towel in the center and set the tamales around it, forming a cone shape.  Place a 1-2 cups of water in the bottom of your cook pot - not enough to come up into the steamer basket and moisten the tamales.  Most recipes call for steaming anywhere from 40 minutes to an hour.  To test for doneness, remove one tamale from the pot, and gently unwrap the husk.  If the masa is still clinging to the husk, it's not ready yet.  Don't rush this process or you'll end up with wet, mealy tamales.

Once you think your tamales are cooked, allow them to cool a bit before unwrapping the husks.  This makes it much more likely to remove them in one piece!

If you want your tamales served up restaurant style, you can cover them with some enchilada sauce, a sprinkling of cheese, and do a quick heat under the broiler.

*If you are a vegetarian, create your own filling, and when preparing the masa, just use spices and water, or add vegetable broth.  I've had some delicious veggie tamales stuffed with peppers, onions, chiles, and cheese!