Cheesecake with Apricot-Blueberry Sauce

Gray skies, raining, the wind wildly blowing today ... I know, I'll make a cheesecake! Creamy, not too sweet, slathered in apricot preserves, plum brandy and blueberries. Mmmmmm.

Recipe

CHEESECAKE
2 T. softened butter
1/2 c. graham cracker crumbs
(4) 8-oz. packages cream cheese, at room temperature
1 c. sugar
1 T. grated lemon rind
2 T. fresh lemon juice
1 tsp. pure vanilla extract
4 large eggs

SAUCE
(1) 12-oz. jar apricot preserves
2 T. water
3 T. apricot brandy or plum brandy
1 c. blueberries

Preheat oven to 350-degrees.

Butter a 3- to 4-inch deep springform pan (or cake pan), sides and bottom. Add the graham cracker crumbs and shake the pan back and forth to coat the sides and bottom of the pan with the crumbs.

In a food processor, process the cheese, sugar, lemon zest, lemon juice, and vanilla extract for 20 seconds, or until well combined. Add the eggs and process for another 30 seconds, or until smooth. Pour the batter into the prepared pan and smooth top with a spatula.

Place the cake on a roasting pan and put in the oven. Put a smaller pan with a few cups of water in it on the bottom shelf of the oven (adds a bit of a humid environment for the cheesecake while it's baking). Bake for about 45 minutes until golden and still jiggly in the middle. Turn off the heat, crack open the oven door and leave the cheesecake in the oven for about 40-60 minutes (if it looks like it's getting too brown, take it out of the oven sooner). Remove the cake from the oven and let cool for an hour, then remove the sides of the springform. Let cool for another hour, then invert onto a plate and put in the fridge for a few hours to cool.

For the sauce, combine the preserves, water and brandy in a bowl and mix until smooth. Add the blueberries.

Serve each slice of cheesecake with 2 to 3 tablespoons of sauce.

– Jacques Pepin, "Essential Pepin"

Vegan Mac & Cheese

Long day at work today ... I arrived home tired and hungry and needed a quick meal. I've been craving mac and cheese but since cheese and I don't exactly get along, I thought I'd try a cheese-free version. If you have a Vitamix it takes no time at all to prepare. I used quinoa elbow macaroni to keep it gluten free. The flavor is very good. Next time I think I'll mix in some roasted broccoli, or sauteed mushrooms or spinach  ... and/or bacon! Feel free to experiment!

Recipe

10 oz. macaroni (cooked per package instructions)
1 c. Yukon gold potatoes, diced
1/2 c. onion, chopped
1/4 c. carrot, diced
3/4 c. water (from the boiled veggies)
1/2 c. raw cashews
1/4 c. coconut milk
2 T. nutritional yeast flakes
1 T. fresh lemon juice
1 tsp. salt
2 garlic cloves
1/4 tsp. cayenne pepper
1/4 tsp. paprika
Freshly ground pepper to taste
*Garnish with chopped chives or parsley

Cook macaroni (takes about 8-10 minutes), drain and return to the warm pan.

Bring 2 cups of water to a boil in a small saucepan. Add the potatoes, carrots and onion and cook until soft (about 10 minutes). Transfer cooked veggies to Vitamix with a slotted spoon. Save 3/4 c. of the veggie water and add to the blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over the cooked noodles, adjust salt and pepper if needed. Best served hot.

Mini Turkey Meatloaf

This is the best turkey meatloaf recipe ever! Moist, flavorful, and baked in muffin tins for perfect individual servings. Serve on a bed of warmed marinara sauce and top with sour cream and chopped chives, or with a side of fresh pea shoots. This dish works well for a first or main course.

Recipe

MEAT LOAF INGREDIENTS:
1 to 1-1/4 lb. ground turkey
2/3 c. Greek fat free plain yogurt
1/4 c. ketchup
1 T. Sriracha sauce
3/4 c. instant potato flakes
1 T. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. herbes de provence
1/4 tsp. freshly ground pepper
1 leek, chopped
1 celery rib, finely chopped
1 egg, lightly beaten

TOPPING:
1/2 c. ketchup
2 tsp. dijon mustard
1 T. packed brown sugar

SERVING/GARNISH OPTIONS:
Sour Cream, Marinara Sauce, Chives, Parsley, Micro Greens, Fresh Pea Shoots

Preheat oven to 375-degrees. In a large bowl mix the meat loaf ingredients. Use an ice cream scoop to drop mixture into muffin tins (makes 12). I sprayed my muffin tins with olive oil first.

In a small bowl mix the topping ingredients and spoon evenly on top of the muffins.

Bake uncovered for 35-40 minutes (place on a larger cookie sheet to catch any drippings while baking). Let stand 5 minutes. Remove from pan. Serve on top of some warmed marinara or tomato sauce, drizzle with sour cream, and top with fresh chopped chives or parsley.

Cape Cod Chopped Salad

I've been craving a fresh tasting, crisp salad and Ina Garten's Cape Cod Chopped Salad fit my mood today. The dressing is sweet and tart, perfect for the salad ingredients and will last for a few days in the fridge.

Recipe

4 strips thick cut bacon
8 oz. baby arugula
1 large Granny Smith apple, diced
1/2 c. toasted walnuts, coarsely chopped
1/2 c. dried cranberries
6 oz. blue cheese, crumbled

DRESSING:
3 T. apple cider vinegar
1 tsp. grated orange zest
2 T. orange juice
2-1/2 tsp. Dijon mustard
2 T. pure maple syrup
Kosher salt
1/2 tsp. freshly ground pepper
2/3 c. olive oil

For the dressing, whisk together all ingredients except the olive oil until well incorporated. Then slowly whisk in the olive oil.

Preheat the oven to 400-degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. To make cleanup easier, line the baking sheet with a sheet of foil. Roast the bacon for 20 minutes until nicely browned. Cool, then chop in large pieces.

In a large bowl toss together the arugula, apple, walnuts, cranberries, blue cheese and bacon. Toss salad with just enough dressing to moisten.

– Ina Garten, "Back to Basics"

Moroccan Lamb with Sweet Potato and Raisins

An easy, flavorful recipe – note that it takes about 2 hours to simmer gently at the end. This is a great make-ahead dish as it's even better the next day. Serve on its own or with a simple green salad.

Recipe

Olive oil for frying
1-3/4 lbs. boneless leg or shoulder of lamb, cut into 2-inch chunks
2 red onions, peeled and cut into eighths
2 garlic cloves, peeled and chopped
1/2 tsp. ground ginger
Pinch of saffron
1/2 tsp. ground coriander
1/2 tsp. cumin seeds
1/2 tsp. paprika
1/2 tsp. fennel seeds
1 cinnamon stick
1 bay leaf
1 T. tomato paste
1 lb. sweet potato, peeled and cut into 1-inch chunks
2 T. raisins
3 c. chicken (or lamb) stock
Salt and freshly ground pepper
Parsley, chopped (for garnish)

Heat a large dutch oven over high heat. Add a little oil and brown the lamb pieces in batches for at least 5 minutes until browned all over. Remove and set aside.

Add a little fresh oil to the pan if needed. Add the onions and a good pinch of salt and pepper. Fry for 4-5 minutes until lightly colored, then add the garlic, ground ginger, saffron, ground coriander, cumin seeds, paprika, fennel seeds, cinnamon stick and bay leaf. Stir for 2 minutes until aromatic.

Add the tomato paste and stir for 30 seconds, then add the sweet potato, coating well with the mixture in the pan. Return the lamb, plus any resting juices, to the pan along with the raisins and stock. Bring the stock to a boil, scraping up any bits stuck to the bottom of the pan.

Lower the heat and simmer gently, uncovered, for 2 hours, stirring occasionally, until the lamb is really tender. If the liquid is reducing too much, cover the pan or add a cupful of water. Serve garnished with chopped parsley.

– Gordon Ramsay's Ultimate Cookery Course

Poached Salmon in Sour Cream−Herb Sauce

I usually bake or grill salmon, or wrap in phyllo, or steam in parchment. This recipe for poached salmon is so easy and flavorful, I need to prepare it this way more often. I used fresh Chinook salmon and it was flaky and delicious!

Recipe

1 firm medium zucchini (for garnish), trimmed and sliced lengthwise into strips with a vegetable peeler
Salt
1/2 c. mayonnaise
1/3 c. sour cream
1 T. finely chopped fresh chives
1/4 tsp. freshly ground black pepper
2 tsp. fresh lemon juice
Lemon rind, zested (for garnish)
4 salmon steaks (about 5 oz. each and 1-inch thick)
Fleur de sel (for garnish)

Preheat the oven to 350 degrees. Arrange the zucchini slices on a baking tray and sprinkle with 1/4 tsp. salt. Bake for about 3 minutes, just until the slices soften slightly.

Mix the mayonnaise, sour cream, chives, lemon juice, 1/4 tsp. salt, and the pepper together in a small bowl. Set aside.

When ready to serve, bring 4 cups of salted water to a light boil in a large saucepan or skillet and add the salmon steaks. Turn heat to a gentle simmer and cook, uncovered, for about 6-8 minutes (4 minutes if you like it slightly wet in the center).

Arrange 4 or 5 slices of the softened zucchini around the plate, place the salmon steak in the center and top with the sauce. Sprinkle the lemon zest over the sauce. From a height, sprinkle the whole dish with the fleur de sel and serve. 

– Jacques Pepin, "More Fast Food My Way"