Archive | Cheese

Pie Two Ways – Tomato Basil Ricotta Pie and Maple Apple Tarte Tatin

I know it’s not tomato season and it’s not basil season (unless you live in the Southern Hemisphere). So what do you do with those tomatoes you bought way too many of? Maybe that’s not you, but I may have gotten over zealous at the store when I saw all these beautifully ripened tomatoes (greenhouse, obviously) in a huge flat. Some got eaten on salads and in my hubbies sandwiches, but I’m embarrassed to say it hardly made a dent. I also had 1/2 a container of ricotta with a ticking time bomb for an expiry date.

I was inspired by a quiche but wanted something a little more chi chi poo poo (that means fancy in Francy speak).

Enter ricotta pie.

If you’re not much into making crust because you’re off of wheat don’t run off, you may be able to substitute and have a grain free crust.

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By on January 29, 2012 in Blog, Cheese, Main Ingredient, Tomato 8

New Years Eve Appetizer Round Up

This time of the year is especially challenging for most people when it comes to eating healthy. Decadent food is always on offer and healthier options are rarely available. Exercise usually wains off and eating sugary, fatty foods goes up. Not a good equation for healthy hearts, bodies or minds. That’s why during this time of the year, I like to focus on easy, healthy New Years Eve appetizers that you can either offer to your guests or bring with you to a party.

I’ve spent the last couple of weeks experimenting with different recipes for New Years Eve so I could offer some different options this year. I’ll also be highlighting some popular choices from other blogs so you’ll be sure to find something that tickles your fancy. The titles in red indicate a link to these fab recipes that will leave your guests or friends thinking you’re brilliant. Well you are!

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By on December 30, 2011 in Appetizer, Blog, Cheese, Green Beans, Low Carb, Main Ingredient, Millet, Peppers, Recipes, Salad, Shell Fish, Snack, Soup, Vegetarian, Walnuts 15

Yogurt Cheese – snack food – breakfast food – desserts and MORE

Some of you may be wondering what to do with any left over yogurt cheese you may have after making the Cardamom and Honey Cremets. The recipe advised to start with 1 1/2 cups of plain full fat yogurt (I started with 2) to get 1 cup of cheese. I always make more because I love having it around the house, but you may have some left over regardless. The reason I love keeping it around is that not only can it be substituted to make lovely desserts, but it is useful in a lot of other ways too.

My favorite way is with olive oil and salt and pepper on a pita. Below it is shown using left over chili oil from my Creamy Chickpea Soup I posted earlier last week.  It is also great with good quality olive oil and a heavy sprinkle of Za’atar. This is how I was first introduced to yogurt cheese, otherwise know as Labaneh (also spelled Labneh).

Yogurt Cheese with Chili Oil

More snack ideas include adding it in place of cream cheese in your favorite dips or adding it in your creamy salad dressings and mix it with herbs, salt and pepper for a zingy spread.

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By on October 17, 2011 in Appetizer, Blog, Breakfast, Cheese, Dessert, Lunch, Salad, Yogurt 14

Cardamom And Honey Cremets with Candied Pistachios

honey cremet panna cotta

We just recently had some friends over for dinner and I’ve been wanting to make Coq Au Vin for quite some time -ok, years-and I never seemed to get around to it. So I thought I’d this opportunity to make some delicious French food. My mother-in-law gave me this cookbook a few years ago called The Food of France. They happened to have the Coq au Vin recipe I was looking for but also had a Pears in Red Wine recipe I thought I could serve for dessert. But on my way to the Pears in Red Wine recipe I came across a recipe for Coffee Cremets with Chocolate Sauce that looked too delicious not to try. I wanted to figure out a way to lower the fat and calories, without changing the texture of the dessert too much, so I substituted yogurt cheese for the double heavy cream. And since I’ve never seen a recipe that I didn’t want to alter, I thought I’d throw in some cardamom and pistachios just to mix things up.

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By on October 14, 2011 in Blog, Cheese, Dessert, Nuts 15

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