The “cookbook” portion of BiteTheRoad with all my fav recipes, adaptions, tricks and that occasional original recipe I create. For space, the recipe “card” is listed by cllcking on the “continue reading” link.
1 cup of nuts. I used raw pistachios, which I toasted off first. But Almonds and Pecans also work.
2 tablespoons regular fine white sugar
5 tablespoon Turbinado
3 tablespoons unsalted butter, melted
Pinch of salt
For the Filling
1 8-ounce package of cream cheese, room temperature
1 8-ounce container of marscapone cheese (or substitute another 8-ounce package of cream cheese)
3/4 cup sugar fine white sugar
2 large eggs
Pinch of salt
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice). If using Meyer you may need to check for tartness. This also works for Orange and limes
Make the crust: Preheat oven to 325degrees.
This is the Lemon version with the extra sugar layer crust
This is an orange version with the single step method crust
Note – this crust is made in two parts!
Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. You can fold the extra foil over the edges.
I don’t recommend using a foil pan for this. They are too thin and bend when moving. You want the solid stability of the hard pan.
In a food processor, blend 5 graham crackers, 1/2 cup of nuts with 2 tablespoons of fine sugar until finely ground; add 2 tablespoons of the butter and pulse until it looks like damp sand.
Transfer the first level of crumb mixture to prepared pan, and pat in gently. Bake 6-7 min
In the same food processor, blend remaining 3 graham crackers with the remaining 1/2 cup of nuts and 4 tablespoons of turbinado sugar until finely ground; add the remaining 1 tablespoon of the butter and pulse until moistened.
Add the layer to the prebaked layer.Pat firm, sprinkle on the remaining 1 tablespoon of turbinado sugar.Bake until beginning to brown, another 7- 10 minutes.
While crust is baking, Make the filling:
Place the 16 ounces cream cheesein the (wipe processor bowl clean first) food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend
When ready, remove the crust from the oven and pour the mixture on the top layer over the hot crust in pan; smooth top.
Return to oven, and bake until set (filling should jiggle only slightly when the pan is gently shaken), 35-45 minutes.
Remove from the oven and cool completely in pan.
When cool, cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days).
Use foil overhang to lift cheesecake out of the pan. With metal spatula, lift cheesecake from foil; cut into squares.
You can sprinkle confectionary sugar or top with candied lemon peels etc.
Who would have thought adding protein to my snakes would be so good.
So life has had me in full out overload mode for a few weeks so I have been a little behind in my posting. Today I am hoping to catch up with a few over the week.
One of the fun finds I came across was a great recipe for a protein-based, oatmeal version of “pancakes” I wrote about them on my blog post on my Engage blog which had a theme that day about “How A Middle-Aged Workforce Can Keep Up With Millennial Coworkers“. I found this recipe in the March Issue of Men’s Health Magazine for Blueberry Oat Pancakes, the primary ingredient is plain oatmeal with added protein. While dense, when whipped up on a Sunday night, cooled and wrapped – they freeze well and I can grab them on my way out the door.
Cold or toasted, maybe with a bit of peanut butter on them, they are a lot better than skipping a meal or grabbing something on the road. I found a similar version here, but the March version as follows is updated more and better tasting.
Since then I have made it a few times and made some additional revisions:
I am sharing my adapted version of the March version below:
3 scoops of Vanilla whey protein powder (I use a few versions and mine tend to be lactose-free. I also found that those with “pea” base didn’t lend this a very good aftertaste. A little too “green for me”
3/4 teaspoon baking powder
1 pinch of salt
3 large eggs, plus 6 egg whites (I used the pre-made version from the store for this)
3/4 teaspoon vanilla extract (I would use more at least a full teaspoon)
1 teaspoon cinnamon
1/4 teaspoon of Nutmeg (optional)
1/4 teaspoon of All Spice (optional)
1 cup fresh or frozen blueberries
1 teaspoon coconut oil or butter for brushing the cooking surface
Using the blender or a Ninja machine; blend together everything but the blueberries and the oil/butter. It will be “batter” like texture.
Using a non-stip skillet, brush with coconut oil or butter and ladle about a 1/3 of a cup of batter (this will make about 12 cakes).
Cook 2-3 minutes per side.
Cool (or eat), package in zip bags and freeze or put them in refrigerator
Note: this is a simple example of how to snack or eat on the go – it’s a flexible batter – so change it up! So while recipe says a serving is 3, I found 1 -2 to be perfect.
A new workup on a sweet and smokey butternut squash soup. This one has a mix of Granny Smith apple, carrots and smokey paprika added. Super easy to adapt for vegan as it is to make it super rich and full calorie.
The traditional Easter ham pie is something of a must have in our house growing up and was left to me to chop for many years. It goes by several names aka “Pizza gaina”(or pizza ghan, puzza rustica, pizza china) and seems that the variations on the name is as abundant as the variations on the dough type; from crisp, flaky, savory pie to doughy pizza style.