Recipe #92: Japanese Cheesecake

Tonight is my very last post on this blog so I wanted to do something really special to complete this challenge. Even though I have put a lot of time and effort into each of my posts this recipe: http://www.sprinklebakes.com/2011/08/in-dreams-cotton-soft-japanese.html has been one I have wanted to make ever since the creation of this blog. I've never eaten Japanese Cheesecake before but the description and the presentation has always looked incredible.

Well, after my chocolate cream pie venture I swore to myself then and through several recipes later I would purchase a mixer. I told myself I would NEVER whip cream by hand again after that night...well, 86 recipes later I still do not own a darn mixer and of course this last recipe required one. Thank goodness for Ian because he helped me whip the egg whites into submission (to paraphrase Julia Child) and this time around was incomparably more successful than the first time we tried this. There is no doubt my right arm is killing me but there is something about whipping cream by hand that gives you a euphoric sense of satisfaction and pride.

But I was so exhausted from concentrating on whipping the cream that I completely forgot to add the flour, cornstarch, and egg yolks....yep, I baked cream cheese and egg whites tonight. I was pretty mortified especially after all of that effort whipping the cream. I keep thinking about the (major) error and I cannot stop shaking my head with disbelief. If nothing else this last baking experience is at least a comical reflection of my ability to be a total nincompoop! Baking is definitely one area of opportunity for me but I've had a great time learning as much as I have through this blog. Thank you everyone for reading/following my blog and providing any comments of feedback and support. It has been such a fun and amazing experience and I'm proud to say I've completed the 92 day challenge!

Ingredients:

* 9 oz of Cream Cheese
* 1/3 cup of Whole Milk
* 4 Tbsp of Butter
* 6 Egg Whites
* 1/4 tsp of Cream of Tartar
* 1/2 cup of Sugar
* 1/3 cup of Cake Flour
* 3 Tbsp of Corn Starch
 * 6 Egg Yolks




Cooking Directions:

First preheat your oven to 325 degrees Fahrenheit.

Bring a medium pot of water to a simmer and then place a heat-proof bowl over the top.

Add the cream cheese, milk, and butter and heat until all of the ingredients are melted together.

If lumpy, whisk together to smooth out the mixture, which will be thick after melted together.

Remove from the heat and temporarily set aside until cool.

Add the cake flour, corn starch, and egg yolks into the batter and fold until thoroughly mixed.

In a large mixing bowl add the egg whites and whip until foamy.

Add the cream of tartar and mix completely into the egg whites.

Slowly add the sugar and whip quickly with a whisk until there are soft peaks.

By hand, baby!

Add the cheese mixture into the whipped cream and fold until well mixed.

Pour into a lightly greased pan and place in the oven for roughly an hour and 15 minutes.

Baked Recipe Without Flour, Corn Starch, and Egg Yolks

Remove from the oven, slice the cake, and serve!

Recipe #91: Spinach Artichoke Dip

I worked out for the first time in a long time tonight. I have been intentionally avoiding the zumba class at my fitness center because the instructor was not the greatest. Granted, she was not completely terrible by any means but I would hardly break a sweat during her dance routines. So with the zumba class being the only reason I went to the gym I just quit going altogether. I started doing my own exercises at home but I ran out of motivation and variety on my own.

So tonight I gave the gym another go and not only did I try Yoga for the first time but I completely got my tush handed to me during the zumba class. I was praying after only 30 minutes into the class that I had somehow lucked out and stepped into a zumba class that was only 45 minutes long...no such luck. The class was an hour and I was thoroughly exhausted by the time I got home. But even though I could hardly move my legs I still had plenty of strength bringing the fork to my mouth. I was starving!

Even though I have been watching my carbohydrate and sodium intake I did cheat a little bit tonight. After burning so many calories I made low fat spinach artichoke dip with unsalted tortilla chips. Even though I had a few chips with this dip I was really pleased and satisfied with this low fat recipe: http://www.skinnytaste.com/2011/09/hot-spinach-and-artichoke-dip.html. This was the perfect dish after a long hard workout and I savored every single bite!

Ingredients:

* 1 10 oz package of Spinach
* 12 oz of Artichoke Hearts
* 1/2 large White Onion
* 2 large cloves of Garlic
* 1/2 cup of Non Fat Greek Yogurt
* 1/2 cup of Low Fat Mayonnaise with Olive Oil and Cracked Pepper
* 2/3 cups of Finely Grated Parmesan Cheese
* 1/2 cup of Shredded Non Fat Mozzarella Cheese
* 1 bag of Unsalted Tortilla Chips





Cooking Directions:

Preheat your oven to 375 degrees Fahrenheit.

Bring a medium pot of water to a boil and then add the package of spinach.

Once cooked remove from the heat and drain.

On a cutting board chop the white onion.

In a food processor mix on low the artichoke hearts, the onion, and garlic.

In a medium mixing bowl add all of the ingredients together.

Spray a 9x9 baking dish with non-stick cooking spray.

Pour the mixed ingredients into this baking dish.

Place the dish in the oven and cook for 15-20 minutes.

Serve hot with the tortilla chips.

Recipe #90: Quinoa Salad

Did anyone else know the correct pronunciation of Quinoa is "keen-wah"? I sure didn't know this until I looked it up in my online dictionary! Here I was walking up and down the aisles of the grocery store asking very loudly, "Where's the Kin-no-uh? Or is it pronounced "Quin-ow-uh?" I do remember a gentleman standing only a few feet away from me who appeared as though he was smiling to himself. He must have known the correct pronunciation!

Nonetheless, I have never tried this super food before but I've heard only awesome health benefits it provides. After doing a little bit of research I was very impressed to learn the seeds from this grain are a great source of fiber and protein. It is also really great for your heart with the monounsaturated fats and essential fatty acids. But I'll stop now because I can go on forever spewing out information I learned on the Internet!

I found this recipe from here: http://www.runningwithtweezers.com/black-quinoa-salad/ and I absolutely loved it! While it is cooking the quinoa has a slight scent of maple. But when eating quinoa it is actually very light, fluffy, moist, and nutty. The texture of the cooked seeds seem to pop in your mouth and quite frankly I was not satisfied with only one helping. I definitely went back for seconds and I am positive the ingredients in the entire recipe will find themselves again in my kitchen!

Ingredients:

* 1 bag of Quinoa (I chose Garlic flavored)
* 1 1/2 cups of Water
* 1 small Cucumber
* 2 large Roma Tomatoes
* 1/2 White Onion
* 1/2 cup of Freshly Chopped Parsley
* 2 large cloves of Garlic
* 1/4 cup of Finely Grated Parmesan Cheese
* 1/4 cup of Shredded Non Fat Mozzarella Cheese
* 4 Tbsp of Extra Virgin Olive Oil, divided
* 4 Tbsp of Balsamic Vinegar
* 1 tsp of Dijon Mustard



Cooking Directions:

In a medium sauce pan add the water and bring to a boil.

Add the quinoa, reduce heat, cover, and let simmer for roughly 15 minutes.

Cook the quinoa until all of the water is absorbed and the quinoa is fluffy.

Remove from the heat and set aside temporarily.

On a cutting board, chop the onion and fresh parsley.

Mince the garlic cloves.

In a large frying pan add two tablespoons of the olive oil over medium heat.

Add the onion and fresh parsley and cook until the onion is slightly browned.

Add the minced garlic and cook for about a minute before removing the pan from the heat.

On the cutting board, chop the tomatoes and the cucumber.

In a small bowl mix the remaining olive oil, the balsamic vinegar, and the Dijon mustard to make the dressing.

In a medium mixing bowl add the cooked quinoa, the cooked onion and parsley, the tomatoes and cucumber, and the two cheeses.

Mix together and serve warm.

Recipe #89: Flax Meal Pizza Crust

I have eaten flax seed meal in my muffins but I haven't exactly explored this amazing source of omega 3 in any other food. Well to put it nicely, I will keep the flax in my muffins...sorry, but I don't care how good for you this food is I am going to stick with regular pizza crust when I want a combination of pizza sauce, cheese, and sausage. I know I'm watching my carbohydrates but I would have rather eaten something different altogether had I known I was just going to throw away what I made.

I did eat a couple of slices because I was hungry but I felt like a little kid not wanting to finish my plate full of food. If I was not so determined to lose some of my tummy I would have gotten Papa Johns on the phone immediately. Alright, alright the flax meal crust wasn't the worst thing I have ever eaten but it certainly was far from the best. Usually I'm very talented at making healthy options but this recipe: http://www.ibreatheimhungry.com/2012/01/zero-carb-flax-meal-pizza-crust.html was not what I expected or hoped. At least I tried but you just can't win them all.

Ingredients:

* 1 cup of Flax Meal
* 1/2 cup of Finely Grated Parmesan
* 2 Eggs
* 1/2 cup of Non Fat Shredded Mozzarella
* 1/4 cup of Pizza Sauce
* Skinless Reduced Sodium Sausage
* 1/2 cup of Peas
* 1/2 White Onion
* 2 large cloves of Garlic




Cooking Directions:

First, preheat your oven to 350 degrees Fahrenheit.

In a medium mixing bowl add the flax meal and grated Parmesan and mix together.

Then add the eggs and stir to make the dough.

Set aside for 5 minutes to let it sit.

Rinse your hands to keep the dough from sticking to you while rolling the dough to make your crust.

It should be about 10 inches in diameter, if it is less than the crust will be too thick.

Place in the oven and cook for about 8 minutes and then remove and set aside.

On a cutting board chop the sausage and onion.

Mince the garlic.

In a large frying pan cook the sausage and onion over medium heat.

Add the garlic and cook for another minute before removing from the heat.

Spread the pizza sauce over the cooked flax meal crust.

Then sprinkle the top with the non fat mozzarella cheese.

Pour the sausage, onion, and garlic over the top.

Sprinkle the peas over the top.

Place the pizza back into the oven and cook for another 15 minutes.

Slice the pizza and serve hot.

Recipe #88: Chinese Chicken Salad

If anyone has read some of my previous posts I have been watching my diet so I can lose a few pounds before my sister's wedding. I feel like Rachel McAdams in Mean Girls when her character, Regina George says, "I want to lose 3 pounds." Then she tries to go through all of these crazy crash diets so she can lose her 3 pounds. But instead of drinking only cranberry concentrate or eating kalteen bars I have gone the Atkins route and I have severely cut out carbohydrates and sodium.

Although I am not being as extreme as his diet calls since I did have carbs this morning for breakfast. But I am happy so far because I haven't exactly been hungry throughout the day, I've been eating a lot of fruit and vegetables while increasing my water intake. But I will say that by dinnertime I really want a meal that is packed with protein and flavor. Today I was craving PF Chang's chicken lettuce wraps and so I decided to make my own version. But I was equally as tired as hungry tonight so I decided to make the chicken filling and scoop it over a bed of lettuce. Watching my carbs and sodium tonight I enjoyed my dinner and I am still full...success!

Ingredients:

* 1 lb of Ground Chicken
* 1 large White Onion
* 1 Red Bell Pepper
* 1 Green Bell Pepper
* 2 large Cloves of Garlic
* 1 bunch of Green Onion
* 1 can of Water Chestnuts
* 1 can of Baby Corn
* 1 large head of Red Romaine Lettuce
* Ginger Salad Dressing




Cooking Directions:

In a large cooking pot spray place over medium heat and generously spray with non-stick cooking spray.

Add the ground chicken and cook thoroughly.

On a cutting board, chop the onion, red bell pepper, green bell pepper, and green onion in large pieces.

Add these three ingredients to the ground chicken.

On the cutting board, mince the garlic cloves and add them to the pot.

Pour the water chestnuts and baby corn into the pot.

Pour a desired amount of ginger salad dressing into the pot and stir everything together.

Wash the head of romaine lettuce and place several full pieces on a serving plate.

Scoop a large ladle full of the chicken stir fry over the top of the romaine lettuce.

Pour a small amount of the ginger salad dressing over the top and serve hot.

Recipe #87: Sausage French Toast Casserole

I will be the first one to admit that I do not like french toast. Quite frankly, I have never liked it and I did not think I would ever change my mind about french toast going forward. As a little kid I would try to give the classic breakfast option a fair try but no matter how many times I ate french toast I would always end up feeling nauseous and unsatisfied. I imagine it was the "eggy" and sponge-like consistency that made my stomach feel discontent after eating french toast every single time. It is the same reaction to pancakes as well.

Yet I have always been, and continue to be, a huge fan of Belgian Waffles. In fact, I love waffles so much I am excited to eat them for breakfast, lunch, or dinner. (I think I proved my waffle-fanatic characteristic when I hid fried chicken bits in our waffles.) But unfortunately, this is one area Ian and I are not compatible; he loves french toast and pancakes while he is (somewhat) indifferent to waffles. (Sigh.) But I am bound and determined to like at least one of the two breakfast items so I can happily enjoy the same dish in the mornings with Ian.

My first challenge to myself is re-trying french toast and just to make it a little bit more appealing I found a recipe that comes in the form of a casserole, which is immediately a plus. The recipe also includes breakfast sausage, which is also another plus. The recipe can be found here: http://www.justapinch.com/recipes/breakfast/breakfast-casserole/apple-and-sausage-french-toast-casserole-with-2.html. It happens to work out very well that I made this tonight for tomorrow morning's breakfast. Ian and I do not get to spend too many mornings together and I wanted to make him something he can reheat when he first wakes up. As an added incentive it happens to be his favorite breakfast item ever. With Ella Fitzgerald's medley stuck in my head, "Can't help lovin' dat man of mine", I made a dish I have intentionally not eaten in years for Ian.

Ingredients:

* 1 lb of Breakfast Sausage
* 1 loaf of French Bread (mine were pre-cut slices)
* 8 oz of Cream Cheese
* 1/3 cup of Brown Sugar
* 1 1/2 tsp of Cinnamon
* 6 Eggs
* 2 cups of 2% Milk
* 1 tsp of Vanilla Flavor
* 1/2 cup of Seedless Raisins
* 1 large Granny Smith Apple

Cooking Directions:

First, preheat your oven to 350 degrees Fahrenheit.

In a large frying pan cook the sausage over medium heat and crumble with a spatula. Then set aside.

On a cutting board, peel and chop the granny smith apple.

In a large mixing bowl add the cream cheese, brown sugar, and cinnamon and stir until well mixed.

Then add the milk, eggs, and vanilla flavor and mix into the cream cheese mixture.

In a 9x13 baking dish spray generously with non-stick cooking spray.

Place two layers of bread slices on the bottom of the baking dish.

Then add the raisins, chopped apple, and breakfast sausage over the top.

Then pour the wet mixture over the top.

Place the baking dish in the oven for 35-40 minutes and serve hot.

Recipe #86: Coconut Shrimp and Jalapeno Mango Sauce

Tonight was date night for Ian and myself and we originally had plans to go to dinner and then see a movie. We live in an area that has a ton of restaurants that offer a wide variety of diverse cuisines. For tonight's dinner I was really in the mood for a meal you could find when you're vacationing on a beach. I wanted something tropical you would eat in the Caribbean. I had a couple of restaurant options in mind but I knew every place would be very expensive after paying for the service and gratuity.

Since I wanted shrimp and mangoes I decided to make dinner at home tonight. I found this recipe: http://www.tasteandtellblog.com/2011/08/baked-coconut-shrimp-with-basil-peach-sauce/ and since I was in the mood for sugar as well I thought the idea to coat the shrimp in coconut sounded delicious. I've never been a huge coconut fan and while I did give the coconut an opportunity tonight I definitely resumed my previous stance...it's not really for me.

The above recipe did call for peaches instead of mangoes but when I went to the grocery store none of the peaches were ripe enough to eat tonight. The blogger mentioned she wanted to add jalapenos to her peach sauce so I did purchase an jalapeno to pair with the mangoes but the heat was a little too much for me to handle. Overall, this meal did grow on me the more I ate it but I think next time I will just stick with basic shrimp and basic mango...simplicity is better sometimes!

Ingredients (Shrimp):

* 1 lb of Shrimp
* 1/3 cup of Corn Starch
* 1 tsp of Sea Salt
* 1/4 tsp of Paprika
* 1/8 tsp of Cayenne Pepper
* 2 Egg Whites
* 1 cup of Coconut Shavings

Ingredients (Jalapeno Mango Sauce):

* 1 large ripe Mango
* 1 Jalapeno
* 1/2 White Onion
* 2 Tbsp of Butter
* 2 Tbsp of Brown Sugar

Cooking Directions (Shrimp):

First, preheat the oven to 400 degrees Fahrenheit.

Prepare three different shallow bowls.

In the first add the corn starch, sea salt, paprika,  and cayenne pepper.

In the second add the egg whites.

In the third add the coconut shavings.

Holding the tail of the shrimp dip and cover each one into the corn starch mixture.

Then transfer to the egg white and transfer to the coconut shavings.

Place the shrimp on a baking sheet that has been well sprayed with non-stick cooking spray.

Put the shrimp in the oven for only about 2-3 minutes, flip the shrimp once, and cook for another 2-3 minutes.

Cooking Directions (Jalapeno Mango Sauce):

On a cutting board skin the mango with a very sharp pairing knife.

Then slice and dice the mango and place in a small bowl.

On the cutting board dice the jalapeno and onion.

Add these two ingredients to the bowl with the mango.

In a medium sauce pan heat the mango, jalapeno, onion, butter, and brown sugar over medium heat.

Once the mango has been mashed with the heat serve with the coconut shrimp as a sauce.