Classic Cheesecake

With all the variations of cheesecake something can be said about the classic cheesecake. It's scrumptious and stands alone and from which all other flavours of cheesecake are created. Equally so, classic recipes are delightful standbys. 

Classic Cheesecake

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1 1/4 cups graham crumbs

1/4 cup butter, melted

3 packages (250g each) cream cheese, softened

3/4 cup granulated sugar

zest of 1 lemon

3 eggs

Heat oven to 350ºF.

Mix graham crumbs and butter together in a bowl; press into the bottom of a lined spring form pan.

In a large bowl beat together the cream cheese, sugar and lemon zest with a mixer until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over the crust.

Bake 35 to 45 minutes or until centre is almost set. Run a knife around rim of pan to loosen cake; cool completely before removing rim. Once cooled, top the cheesecake with a ready made cherry filling and refrigerate cheesecake for about 4 hours. 

Have a lovely weekend and stay safe everyone! - JD 

Leftovers #50 ~ Taco Pie

Often times when we have tacos there is leftover meat. Usually we use it for flat bread sandwiches or homemade pizzas this time I decided to make a taco pie. With a few simple ingredients and modifications, depending on your pantry, you can make this no fuss dinner in minutes.  

Just roll out homemade or ready made pie crust into a big circle, the best you can. You may form the crust traditionally in a baking pie plate or shape free form; I like the latter because it enables me to just get on with making it, less fuss, more rustic.

Preheat oven to 375ºF (190ºC). If you do form the crust into a baking pie plate you may have to adjust the baking time. Place the rolled pie crust onto a lined baking sheet, with baking parchment paper. 

Spoon taco sauce or crushed tomato sauce and salsa over the crust, leaving a space about 1 inch from the sides. Then sprinkle leftover taco meat, black beans, corn, chopped tomatoes and shredded cheese. Fold the sides inward toward the centre of the pie, not completely covering. It doesn't have to be perfect that is part of this rustic charm. Brush the exposed crust with an egg wash and sprinkle with parsley. Bake in the preheated oven for about 30 minutes or until crust is nicely golden brown and the filling is bubbling. Remove from the oven and sprinkle with green onions, red onions, or lettuce. Serve with dollops of guacamole and sour cream. And that is one delicious and done dinner!

Have a nice weekend and stay safe everyone! - JD 

Bran Date Muffins

Increasing ones fibre is easy with this recipe. A healthy, delicate, melt in your mouth muffin.  

Bran Date Muffins

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makes approximately 12 muffins

1 1/2 cups (375ml) Natural Wheat Bran

1 cup (250ml) milk 

1/3 cup (80ml) vegetable oil

2/3 cup (160ml) brown sugar

1 egg, lightly beaten

1/2 teaspoon (2ml) vanilla

1 cup (250ml) all purpose flour

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

3/4 cup (125ml) dried chopped dates

Preheat oven to 375ºF (190ºC). Line a muffin tin with baking papers or bakers silicone liners. 

In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the vegetable oil, brown sugar, beaten egg, and vanilla.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and chopped dates. Add to the bran mixture and stir until just combined. Spoon the mixture into the lined muffin tin. Bake for 15 to 20 minutes. 

Notes: you can add different fruit like dried cranberries, dried apricots or raisins.   

Hope everyone is well and stay safe! - JD 

Three Bean Salad

With some creativity and a little culinary know how creating meals using canned food may be a necessity or a regularity at times. As a main, side or on toast this is a healthy and delicious way to add some extra fibre to your meals.
    
Three Bean Salad

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1 can of chickpeas, drained 

1 can of red beans, drained 

1 can of black beans, drained 

half red onion, diced

half green pepper, diced

mixed green sprouts, optional

Dressing:

1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon summer savoury

In a bowl whisk all the dressing ingredients together until the white sugar has dissolved.

Make the dressing and set it aside.

In a large bowl add the drained chickpeas, red beans and black beans. Then add the diced red onion, green peppers and mixed sprouts, if using. Whisk the prepared dressing and drizzle the dressing over the beans and vegetables, you might not need to use all of the dressing; depends on taste, gently toss to coat. Refrigerate for a few hours to allow all the ingredients and flavours blend together.     

 

Leftovers #49 ~ Brown Rice Breakfast

Leftover rice can be transformed into many delicious creations however this one is my ultimate comfort food leftover. It is very simple... as in oatmeal simple and can provide a delicious breakfast, snack and sometimes lunch, for myself. You can dress up the leftover rice with a variety of fresh fruit, dried fruit, syrups/sugar and milk as you wish. 

I warmed up the leftover brown rice, in the microwave, to take the chill off. Brown rice is  great because it is more substantial and offers a light nutty flavour. Then I added a handful of dried chopped dates, flaked coconut, a light sprinkling of dark brown sugar, a drizzle of milk and topped with a raspberry. As you can see this is very reminiscent of rice pudding and a bowl of oatmeal. Working both as a cereal and a dessert. 

Hope everyone had a relaxing weekend. We did! - JD 

Carrot Banana Chickpea Flour Muffins

This recipe was passed on to me by a friend and I was up to the pantry challenge; plus it does seem like I have been baking muffins quite a bit lately. I sum that up to many reasons, they are quick and easy to make, pantry ingredients may be low or sparse, and at times whatever I can find on the shelf at the shop; therefore making me pull ingredients together and also modifying recipes. 

The original recipe called for two mashed bananas, not having any, I grated 1 to 2 apples, cored. Also the recipe called for 8 tablespoons of melted coconut oil, I used vegetable oil instead. Dark brown sugar was used instead of light brown sugar and sour cream replaced the natural yoghurt. Still, these muffins turned out wonderful. Crumbly and tender.  

Carrot Banana Chickpea Flour Muffins 

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1 1/2 cups chickpea flour

1/4 cup light brown sugar or coconut sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

3 eggs

1/2 cup natural yoghurt or sour cream

2 mashed bananas

2 large carrots, peeled and grated

1 apple, cored and grated 

8 tablespoons coconut oil

1 teaspoon maple extract

sunflower seeds, to sprinkle on top, optional 

Preheat oven to 350ºF (180ºC) and line a muffin tin with muffin liners.

In a large bowl mix the chickpea flour, sugar, baking powder and cinnamon together.

In another bowl, beat the eggs, sour cream, mashed bananas, or shredded apple if using instead, shredded carrots, grated apple, oil and maple extract together until nice combined. Pour into the dry mixture. Stir until the wet and dry ingredients are well combined.

Spoon the batter, equally, into 6 muffin moulds and fill to the top. Bake the muffins in the  preheated oven for 20 to 25 minutes or until the tops of the muffins are golden brown. 


Have a good weekend and stay safe everyone! - JD

Easy Dinner Rolls

I can not stress how easy these dinner rolls are to make. With not much labouring and a pat of butter; you will have scrumptious melt in your mouth rolls that you will want to repetitively make and serve over and over again.  

Easy Dinner Rolls

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2 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

4 tablespoons mayonnaise

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

In a large bowl combine all ingredients together. Once a soft dough is formed; turn out onto a clean floured surface. Lightly knead and flatten gently with hands, using a 2 1/2 inch circular cookie cutter. Collect the remaining dough bits and form together again and continue cutting circular shapes until all dough is used up. Brush the tops of buns with olive oil.  

Bake for 20 to 30 minutes or until lightly golden.

Notes: if you find the dinner rolls are not browned to your liking, place under the broil for a few minutes but do keep an eye on them as you do not want them to get burnt. Also you may try to free form the dinner rolls rather than using a formed cutter.