Pumpkin Cheese Cake

It is my birthday tomorrow and I wanted to make something to take to school for the other teachers. A few weeks ago we had been talking about pumpkin and all the pumpkin things we like such as pumpkin bread, pumpkin soup, pumpkin cake, etc. I came across this recipe on another blogger's food blog and with a few changes I made it for myself...

Ingredients:

• 1 cup pumpkin puree


• 1/2 cup heavy cream


• 2 tsp vanilla extract


• 1 tsp ground cinnamon


• 1/4 tsp freshly grated nutmeg (I used pumpkin pie spice)


• 1/4 tsp salt


• 1 1/4 pounds cream cheese


• 1/2 cup granulated sugar


• 1/2 cup firmly packed brown sugar


• 1 TBSP cornstarch


• 4 large eggs

Directions:

In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix till blended. Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the spring form pan. Bake the cheesecake in the water bath for 70-80 minutes(60 for mini), until the center of the cake is set but slightly wobbly(the cake will completely set as it cools).

Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.

I topped mine with grated dark chocolate...

Best Meatballs EVER

I don't know why I decided to make meatballs tonight but that is what I made. They were the best meatballs I have ever had. Unfortunately I didn't measure anything and now I can't make them exactly the same way again. Below are the estimates.

Ingredients:

• 1.25 lbs lean ground turkey breast


• 1 large egg


• 1/2 cup Parmesan cheese (grated)


• 1/2 cup stuffing (boxed)


• 2 tsp garlic powder

Directions:

Mix all the ingredients with you hands. Roll into 1 inch balls. Heat a skillet with 2 tbs olive oil on med./high heat. Brown the meatballs in the oil on all sides. Heat oven to 350 degrees. Put the browned meatballs on a cookie sheet and bake for 20 min. until fully cooked inside.

Served with pasta and vodka sauce (from a can)

Couscous...an experiment

I have never had couscous. Until a few minutes ago I was a couscous virgin. I decided to try making couscous because it is a whole grain and cooks really fast. I was pleasently surprised by the outcome of this dish. I have to say that I did not have high expectations and while I wont be eating couscous every day I will be adding it to my list of standby foods.



Ingredients:

• 1 box "Near East" herbed chicken couscous


• 1 1/4 cups chicken broth


• 4 small rine ripened tomatos


• 1/4 red onion


• 1 tsp garlic


• 2 Tbs parmesan cheese


• 1 Tbs olive oil

Directions:

Bring chicken broth to boil with seasonings from couscous box. Stir in couscous and remove from heat. Cover and let sit for 5 min.

Cube tomatos and dice onions. Heat in a skillet for about 5 min on hi with garlic and olive oil.

Fluff couscous with a fork and add tomato and onion mixture. Top with parmesan cheese.

Scrambled Eggs

Who says you can't have breakfast for dinner. I have been wanting scrambled eggs for a few days now so I decided to make this dish for dinner. I included red onion and red bell peppers for a little extra flavor.



Ingredients:

• 4 eggs


• 1/2 cup of sharp cheddar cheese (grated)


• 1/2 bell pepper


• 1/2 small red onion

Combine all ingredients in a skillet and cook on med-hi heat until eggs are yellow and firm.

Chocolate Covered Frozen Bananas

I first heard about these a few months ago and I am now in love with them. They are really easy to make and they taste fantastic. This batch of 2 didn't turn out as well as others I have made but that I due to my impatience. I didn't let them freeze for long enough.

Ingredients:

• Bananas


• Dark chocolate chips


• Heath chips (optional)


• Popsicle sticks

Peel bananas and cut them in half. Push the Popsicle stick through the banana lengthwise. Place the bananas on a cookie sheet covered in waxed paper. Freeze for about 6 hours (or until completely frozen).

There are two ways to melt the chocolate. You can set up a double-boiler to heat the chocolate (this works the best) or you can put the chocolate chips into a microwave safe bowl and heat for in 15 second increments until just melted. It is easy to burn the chocolate in the microwave so be careful not to over cook.

Dip the frozen bananas in the chocolate and if necessary use a spoon to cover the banana and scrape off any excess chocolate. Roll the chocolate covered banana in the heath chips before the chocolate hardens. Freeze until serving.

In the picture above you can see that I chose to cover one banana with just chocolate and with the other banana I rolled the bottom half in heath chips prior to freezing and the dipped the top in chocolate after it had frozen. I did not freeze them long enough and had a hard time getting the chocolate to stick to the banana.

Chicken Makhani (Butter Chicken)

I had a craving for something new and while browsing for something to eat I stumbled across this gem.


Ingredients:

• 2 tbs olive oil


• 1/2 white onion


• 2 Tbs butter


• 2 tsp lemon juice


• 1 Tbs garlic powder


• 1.5 Tbs garam masala


• 1 Tbs chili powder


• 1 Tbs cumin


• 1 bay leaf


• 1/2 cup plain yogurt


• 1.5 cups heavy whipping cream


• 1 can tomato sauce


• 1/4 tsp cayenne pepper


• 1 Tbs cornstarch


• 1lb chicken breast (I used Qorn fake chicken)

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 Tbs garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.

Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in cream and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until browned, about 10 minutes. Reduce heat, and season with 1/2 Tbs garam masala and the cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced. Stir cooked chicken into sauce. Simmer for 15 min. Add corn starch and simmer for another 5 min or until thickened.

{sauce before it has thickened}

Chili Night

Miles loves chili and I have to admit it is a great as not only is it tasty but you can make a huge batch and have leftovers in the freezer for whenever you need a quick meal.

Ingredients:

• 1 24oz can of diced tomatos


• 2 cans of black beans (low sodium)


• 2 cans of kidney beans (low sodium)


• 1 large red onion


• 2 carrots


• 2 celery sticks


• 1.5 Tbs chili powder


• 1 Tbs garlic


• 1 cup frozen white corn


• 1lb ground beef (>10% fat) OPTIONAL

Dice onions, carrots, and celery. Rinse the beans. Combine all ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer for 1 hour stirring occasionally.

Makes 6 servings w/out the beef