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Monday, December 29, 2014

Come visit me at my new site:

http://www.bite-me-desserts.com

I've got a blog there as well as other information on the wonderful cheesecakes I make.





Thursday, June 26, 2014

Just an update

Well, it has been a long while since posting.  But I have been perfecting my cheesecake recipes for my little dessert catering business:  Bite Me Desserts.  Which is still in the birthing stage a year after conception.  I have a website, but have done nothing with it.  www.bite-me-desserts.ca

I have also been having fun with other recipes.  I made a rhubarb, beet pecan cake.  Which is supposedly like a kicked up version of carrot cake.  And I agree after the first attempt, that the cake portion was similar to carrot cake.  But all of the beet and rhubarb settled into the center and that was very very moist.  While the outer edges ended up being more cake like.

I played with my mini cheesecake the other day. I made a four inch chocolate, hollowed out the center with a cookie cutter and then had baked two inch peanut butter cheesecakes.  I put one of these in the center of the chocolate. I thought of adding chocolate ganache over the top, but ended up just cutting them up and eating them

New favourite food is kale.  Love eating the curly kale raw in salads.  Or crisped in a frying pan with sea salt.  Or added to my pasta sauce. Or in my morning smoothie.  I'm sure you get that I'll eat it in just about anything.

I fell off the wagon. I had gone five months with minimal alcohol intake and cut way back on bread unless I was out for dinner or lunch and ordered a sandwich/burger.  But the month of June I had gone to Summerland BC and toured the Bottleneck Drive as they call it.  Ended up coming home with 30 plus bottles of wine.  Delicious, fruity, dry, smokey, mineral, citrus, yummy wine.  So, the wine intake went up and by happenstance so did bread.  However, the ten pound weight loss has been maintained even if the exercise went down proportionately with the intake of the wine and bread.  Which is good.  However, having just had my birthday yesterday, and turning 52, it would seem an appropriate time to get back on the exercise training routine.

 

Tuesday, November 19, 2013

Quick Cheesecake tarts

First things first. I'm having a horrendous time with blogger lately. I cannot get the Compose screen to let me type anything. I'm doing it all in the html screen and I'm not able to format there. I'm using IE 8. So apologies. For tonight's Golden Ears Writers group, I had promised mini cheesecakes. But to do them properly, I need two hours. There's parchment paper involved and the special pans and the crust to be made, yatta yatta ya..... I know, right. 20 frozen tart shells on cookie sheet baked for 12 minutes at 375 degrees. 500 grams of Island Farms Cream cheese, 2 tablespoons of roasted pecan syrup, 1 tsp granulated white sugar, 1 egg, Beat on low speed for 2 minutes. Take tart shells out and drop teaspoons of cream cheese into tart shells. Take 1 1/2 cup frozen blueberries and 4 tbsps of granulated white sugar and microwave for 2.5 minutes at 70% power. Stir several times during this time. Put a spoonful on each cream cheese filled tart. Bake at 375 for 20 minutes. Sprinkle with cinnamon and sugar. Let cool.

Friday, February 22, 2013

Salmon Chili Chowder

1/4 cup margarine/butter


1 medium onion diced

2 stalks celery diced

2 carrots peeled and diced

1 596 ml can red kidney beans

1 596 ml can chick peas

1 796 ml can diced tomatoes

1 can cream of mushroom soup

1/3 cup raw pumpkin seeds

1 can sockeye salmon, skin and bone removed

1/4 cup real maple syrup

1 oz. Dark chocolate with bacon, chopped fine

1 tsp cayenne powder

1/2 tsp salt

Pepper to taste



Saute over medium heat onion, celery, carrot and pumpkin seeds in margarine in large Dutch oven for 10 minutes, stir occasionally. Add beans and chick peas.

Add tomato, stir. Add salmon and stir in well. Add cream of mushroom soup. After stirring this in, add seasoning and cover. Simmer on medium heat for 20 minutes. Add chopped chocolate and stir in. Simmer for 15 minutes. Serve with foccacia bread

Sunday, January 27, 2013

Brown Rice & Quinoa

1 cup unsweetened pineapple juice


1 cup water

1/2 cup brown rice

1/2 cup quinoa

1 small dark orange yam, peeled and diced

2 carrots peeled and diced

1 parsnip, peeled and diced

1 medium onion, diced

2 celery stalks, diced

2 tsp curry powder

1 tsp cayenne powder

1/2 medium zucchini sliced

1/2 large red bell pepper sliced thin



Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.



Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pinch of salt and pepper.

Tuesday, December 25, 2012

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/celery mixture to bowl and stir well. 

Place 1/3 to 1/2 of the mixture inside the washed turkey.  Spray a large casserole dish with cooking oil and place the rest of the bread mixture in the casserole dish.  As the turkey is cooking, approximately 1/2 hour before turkey is cooked, place casserole dish in oven.  Leave the casserole dish in the oven after the turkey is removed for 1/2 hour. 

Remove the stuffing from the turkey and place in large serving bowl.  Remove the baked stuffing from the oven and mix the dry stuffing and the wet stuffing together for a perfect combination of medium dry/slightly moist stuffing. 

Top with parsley.  (sorry Giggle Dam theater, but I just LOVE that line........) why? because parsley looks nice and it's cheap.