Matcha Cheesecake

Ingredients

2 packages (8 oz. each) cream cheese, room temperature

1/2 cup sugar

1 Tablespoon matcha tea powder

2 eggs

1 prepared 9-inch graham cracker crust

Lemon zest curls for garnish (optional)

  1. Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
  2. Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
  3. Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
  4. Garnish with lemon zest and serve. Refrigerate leftovers.
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Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.

Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, cut into thin rings
  • 3 slices bacon
  • 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
  • 5 pitted Medjool dates, chopped
  • 1/4 cup Marcona almonds (or sliced almonds)
  • 2 Tablespoons shaved Parmesan cheese
  • For the Maple-Almond Vinaigrette:
    • 2 Tablespoons almond butter (or tahini)
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon real maple syrup
    • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
  3. Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
  4. Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.

From: http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/

 

Ginger Miso Zuchinni Soup

screen-shot-2017-01-07-at-7-04-30-pmIngredients

  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1 zucchini
  • 1 box Ginger Miso Broth
  • 1 cup sliced mushrooms
  • Salt and pepper to taste

Instructions

  1. In a soup pot, heat olive oil
  2. Add minced garlic, and saute for 1 minute
  3. Add ginger miso broth
  4. Spiralize the zucchini
  5. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms.
  6. Bring to a boil, then turn down and let simmer 5 minutes.
  7. Season with salt and pepper to your personal taste
  8. Serve and Enjoy

Basil and Strawberry Infused Chia Seed Water

Ingredients:

  • 5 Tbsp. chia seeds
  • 30 fresh basil leaves, trimmed
  • 5 fresh strawberries
  • Water

Directions:

  1. Rinse basil and slice strawberries, then add to an airtight container.
  2. Add chia seeds to the container with about 24 ounces of filtered water and cover with the lid.
  3. Let sit overnight or until the chia seeds have expanded.
  4. Pour and enjoy!

 

From: http://kroger.inspiredgathering.com/recipes/basil-and-strawberry-infused-chia-seed-water?cid=ema.pro.News_January_20170107_KRO_B

Volcano Grilled Steak Tacos

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Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

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Waffled Churros

CHURROS

1/2 cup water

4 Tbsp. unsalted butter

1/4 tsp. table salt

1/2 cup all-purpose flour

1/4 tsp. grated nutmeg

1/4 tsp. grated lemon zest

2 large eggs

Nonstick cooking spray

TOPPING

1/4 cup granulated sugar

1/2 tsp. ground cinnamon

2 Tbsp. unsalted butter, melted

  1. Preheat a waffle iron. Meanwhile, make the batter by combining the water, butter, and salt in a medium sauce pan. Bring to a boil over high heat. Stir with a wooden spoon until butter is melted.
  2. Reduce the heat to medium and add all the flour at once, followed by the nutmeg and lemon zest. Beat vigorously with the spoon; cook for 1 minute, Remove the pan from heat; let cool 5 minutes. Thoroughly beat in the eggs, once a time. The finished dough will be pasty and tacky.
  3. Grease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough (this will expand a lot as it cooks) on each section of the iron. Close and cook until the churros are golden brown on the outside, about 5 minutes. While cooking churros, combine sugar and cinnamon. Immediately after removing the cooked churros from the iron, brush their top sides with melted butter and sprinkle them with cinnamon-sugar mixture.
  4. You can keep the cooked churros in a warm (less than 200ºF) oven on a baking sheet for about one hour. They are best eaten shortly after they’re made. Refrigerate any leftovers.

Bread Pudding (Bolillo rolls Bread Pudding)

4 Bolillo rolls (Mexican white bread)

2 cups butermilk

4 eggs

8oz margarine or butter

1 cup sugar

1/2 Tablespoon nutmeg

1/2 Tablespoon cinnamon

Place the chunked bolillo rolls in a medium bowl,  pour the milk ,  add the cinnamon, and nutmeg and let them soak for ten minutes.  Add the eggs,  the spread,  and the sugar.  Mix all ingredients with a wooden paddle  to a smooth and creamy paste.  Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.

RICOTTA-ASPARAGUS QUICHE

Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.Imagen

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten to blend
  • 1 pound slender asparagus spears, trimmed
  • 1/2 cup whole-milk ricotta cheese + Zest of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup finely grated Asiago cheese (plus more for topping)
  • 2 Tablespoons chopped carpers
  • 1/8 teaspoon salt + freshly ground pepper

Preparation

Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.

Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.

Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.

Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.