Cheesecake Recipe with Lemon-Blueberry Topping

I have never made a cheesecake before. In fact, when I was younger I didn't even like cheesecake. For some reason, I decided I wanted to learn to make a cheesecake, so I tried this recipe out. It was delicious, and now I want cheesecake all the time... dangerous!

Cheesecake Recipe with Lemon-Blueberry Topping

Ingredients

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Directions
1.Preheat the oven to 325 degrees F.

2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

4. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

5. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

6. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Recipe Credit:
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Kale and Broccoli Quinoa

Yum! I tried this recipe for the first time just this week.  It was delicious!  This is a great way to get some vegetables in because it tastes so good.  

I tripled the amount of Quinoa in this recipe and used 2 heads of broccoli and one whole bunch of kale, and a package of shredded parmesan.  

I would recommend this as a side dish or something fun and new to take to a potluck.  

Kale & Broccoli Quinoa

serves 2

Ingredients:
1/2 cup dry quinoa, rinsed and drained
3/4-1 cup water, to cook quinoa (you could also cook in broth to give more flavor)
2 tbsp olive oil
1/4-1/2 cup chopped red or yellow onion (to preference)
2 cloves garlic, grated into pan
1/3 cup vegetable broth
1 medium or large head of broccoli, cut into florets
1 bunch kale, leaves removed from stems, and broken into bite size pieces
salt and pepper to taste
parmesan cheese, for garnish
lemon juice, if desired

Directions:
1. Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed
2. In a sauté pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth.

3. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper.
4. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and eat warm.

Recipe Credit:
http://www.carlasconfections.com/2013/02/kale-broccoli-quinoa_12.html

Tomato, Lemon, and Parmesan Pasta (Ann Pasta)

This is a recipe that one of Chris' bosses used to make and bring into work for everyone to eat.  He loved it so much that he got the recipe from her.

I have been making it and loving it ever since!  One of my favorite dishes.

Oh, her name is Ann, so we have grown to call it Ann Pasta.

Recipe for Tomato, Lemon, and Parmesan Pasta (Ann Pasta)

Ingredients:
1 Box Bow-Tie Pasta, boiled until soft, cooled under running cold water
1 Box Grape Tomatoes, halved
1 Small Box Fresh Basil, basil separated from stems and chopped
1 Carton Parmesan Cheese
1/2 Cup Olive Oil
1/3 Cup Lemon Juice
Salt and Pepper

Directions:
Mix all ingredients together.  Chill and serve!

Recipe Credit:
Chris' ex-boss, Ann

Chickpea and Date Tagine

This recipe sounds a little strange, but wow... it was great!  Plus it was really easy to make.  I would encourage you to give it a try.

I added a little goat cheese to add some zip.  Other than that, I followed the recipe step by step and ingredient by ingredient.  

Recipe for Chickpea and Date Tagine

Ingredients:
1 Tbs. olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp.)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
½ tsp. ground cinnamon
1 15-oz. can crushed tomatoes
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
1 cup pitted dates, halved
¼ cup lemon juice
½ cup chopped cilantro

Directions:
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

Recipe Credit: 

http://www.vegetariantimes.com/recipe/chickpea-and-date-tagine/

Barley and Lentil Salad with Goat Cheese

I want to start making more salads that are pretty hearty and can be used as a whole dinner.

This one was a pretty good start.  It was hearty because it had lentils and barley in it, but still delicious!

I used feta cheese in place of the goat cheese because they are very similar, but I can usually get feta cheaper... and I love feta cheese.

Enjoy!

Recipe for Barley and Lentil Salad with Goat Cheese

Ingredients: 

3/4 Cup Quick-Cooking Barley

3 Tbsp. Olive Oil

2 Tbsp. Fresh Lemon Juice

Salt and Pepper

1 Medium Head Romaine Lettuce, cut or torn into bite-sized pieces

1 15oz Can Lentils (I couldn't find canned lentils, used dry lentils and boiled them for a while)

1 Large Carrot, cut into bite-sized pieces

1/4 Small Red Onion

1/4 Cup Chopped, Pitted Kalamata Olives

2 Ounces Goat Cheese

Directions: 

- Cook the barley according to the package directions.  Drain and run under cold water to cool.  

- Meanwhile in a small bowl, whisk together the oil, lemon juice and salt and pepper

- In a medium bowl, toss the lettuce with half the lemon dressing.  In a second medium bowl, toss the barley, lentils, carrot, onion and olives with the remaining lemon dressing.  Serve the barley mixture over the lettuce and sprinkle with the goat cheese.  

Recipe Credit: 

Real Simple Magazine, March 2012 Edition

Zucchini-Tomato Gratin

This is a very interesting recipe.  I really liked the end product, and Chris raved about it... the only thing I didn't like was how labor-intensive it was to make.

I will have to experiment to see if some of the steps can be cut down.  I will keep you posted.

Recipe for Zucchini-Tomato Gratin

Ingredients: 

1 1/2 lb Tomatoes, cut into 1/4-inch thick slices

2 Medium Zucchini, cut diagonal into slices

1 Tbsp. plus 1 tsp. Olive Oil, divided

4 Cloves Garlic, thinly sliced

2 Tbsp. Roughly Chopped Kalamata Olives

1/4 Cup Thinly Sliced Basil Leaves 

3/4 Cup Parmesan Cheese

Directions: 

1. Drape tomato slices over colander, sprinkle with salt and let drain 45 minutes. 

2. Spread Zucchini on baking sheet, and sprinkle with salt.  Let stand 30 minutes to sweat out excess moisture.  Rinse well and pat dry. 

3. Preheat oven to 375.  Heat 1 tsp. oil in non-stick skillet over medium-high heat.  Saute zucchini 3 to 4 minutes, or until golden.  Transfer to plate.  Do this in 2 batches if necessary, adding more oil between batches. 

4. Layer half of zucchini slices in 1.3 quart oval baking pan.  Top with half of tomatoes.  Sprinkle with half of garlic, 1 Tbsp. Olives, half of basil and 1/4 cup Parmesan cheese; season with pepper.  Repeat with remaining zucchini, tomatoes, garlic, olives, and basil.  Drizzle top with 1 Tbsp. oil and sprinkle with remaining cheese.  Cover with foil and bake 10 minutes.  Remove foil and bake 20 minutes more, or until cheese is melted and gratin is bubbling.  Let stand 5 minutes before serving.  

Recipe Credit: 

Vegetarian Times Magazine, Readers' Top-Rated Recipe Special Edition, Fall 2012

Corn-Quinoa Salad

In attempt to jump on the Quinoa band-wagon... 

Recipe for Corn-Quinoa Salad

Ingredients: 

Salad

1 Cup Quinoa

1/2 tsp. Salt

1 1/2 Cups Frozen Corn Kernels

1 1/2 Cups halved Cherry (or Grape) Tomatoes

1 Cup Finely Chopped Red Cabbage

1 Cup Diced Cucumber

Dressing

1/2 Cup Olive Oil

1/4 Cup Fresh Lemon Juice

3 Tbsp. Pure Maple Syrup

1 Tbsp. Dijon Mustard

1 tsp. Salt

Directions: 

1. To make salad: Bring Quinoa, salt, and 1 1/2 Cups water to a boil in saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.  Set aside, covered, for 10 minutes.  

2. Bring 2 cups of water to a boil in separate saucepan.  Add corn, and cook 1 minute.  Drain and rinse under cold water.  Drain again.  Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.  

3. To make dressing: Mix all ingredients together in blender until smooth.  Stir into salad.  

Recipe Credit: 

Vegetarian Times Magazine, Readers Top-Rated Recipe Special Edition, Fall 2012