Wednesday, January 21, 2009

Happy Birthday, Hub!

My hub turns the ripe old age of 24 today. For this special occasion, the birthday boy requested a raspberry cheesecake instead of a traditional birthday cake and I was happy to oblige. I called up my mom and she passed along her recipe. I can't believe how easy/good it was.

No-Bake Cheesecake
Courtesy of my Momma
1 pre-made graham cracker crust
1 8-oz. package of cream cheese, softened
1 14-oz. can of sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Pie filling of your choice for topping
Directions: Beat cream cheese until fluffy. Slowly add milk (if you add it too quickly, you'll end up with chunky cheesecake and no one wants that). Blend thoroughly. Stir in vanilla and lemon juice. Add the mixture to the crust and refrigerate for 3 to 4 hours. Add topping of your choice. Like I said, my hub is a raspberry fan, but my mom usually does cherry and it's awesome!

Tuesday, January 13, 2009

Asian Tuna Patties

Once and a while I find a recipe that just wows me. Last night was one of those times. I made Asian tuna patties and they...were...awesome! Seriously, what a great meal. I wrapped a lettuce leaf around each of the patties and served it with a side of Asian steamed veggies in an orange sauce (courtesy of my grocer's freezer). Yum, Yum, Yum!

Asian Tuna Patties
2 (6-oz.) cans of tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil (I actually used sesame-flavored chili oil)
1 teaspoon black pepper (I skipped this since my oil was spicy)
1/2 cup cornmeal
2 tablespoons vegetable oil
Directions: In a large bowl, mix tuna, egg, bread crumbs, green onions and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil and pepper into the mixture. Form the mixture into about 6 patties, approximately 1-inch thick. Lightly sprinkle each patty on all sides with cornmeal. Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, or until golden brown.

Wednesday, January 7, 2009

Easy Whole Wheat Peanut Butter Cookies

I've mentioned before that I'm trying to incorporate more whole wheat into our diets and if I can make it taste good, that's all the better. I made whole wheat snickerdoodles a while back and they were good enough for me to give another whole wheat cookie recipe a shot. After coming across a recipe for whole wheat peanut butter cookies (while looking up chicken recipes, go figure) after dinner last night, I decided to try it out. They were actually really good. I mean, you can tell that the whole wheat is hiding in there, but they were good. And they don't use any white sugar (bonus!).

Easy Whole Wheat Peanut Butter Cookies
1 cup peanut butter
1/2 cup butter, softened
1/2 cup honey
1/2 cup packed brown sugar
1 egg
1 1/4 cups whole wheat flour
1 teaspoon baking powder
Directions: Preheat oven to 350 degrees. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder. Then, stir into the batter until blended. (I then put the dough in the freezer for a little bit to stiffen it up. Otherwise, it was hard to work with). Roll into small balls and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges. (I'd recommend checking them at about 10 minutes or so. My dough balls were smaller, but that was perfect timing.)

Sunday, January 4, 2009

Mock Tuna Salad

I roasted chickpeas a while back and, ever since, I just can't seem to get enough. You see, I dislike most beans, which stinks since they're so high in protein and all... But, after I discovered garbanzo beans (or chickpeas), I got super excited and decided to incorporate them into more recipes. I tried this Mock Tuna Salad from Allrecipes today and it was soooo good. It was a little bit difficult to mash all of the chickpeas, but in the end, it was more than worth it. I'm packing this in my lunch with some crackers for tomorrow.

Mock Tuna Salad
1 (19 oz.) can garbanzo beans, drained and mashed
(I only had 2 15 oz. cans, so I measured out and
mashed the 19 oz. and roasted the rest of them in the oven)
2 tablespoons mayo (I used Miracle Whip)
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
Salt and pepper to taste
Directions: In a medium bowl, combine garbanzo beans, mayo, mustard, relish, chopped green onions, salt and pepper. Mix well.

Saturday, January 3, 2009

Cranberry-Orange Spiced Oatmeal

I should start off this post by saying that I'm not really a fan of oatmeal. I really really want to like it, especially considering the health benefits. But, I just can't seem to make it work for me. I still try different recipes from time to time, in the unrealistic hope that I will magically learn to like oatmeal. It didn't work this time and it probably never will, but I wanted to post this recipe anyway because it got a really good rating on Allrecipes and the ingredients make it sound so good. So, if you're an oatmeal-lover, give this one a shot.

Cranberry-Orange Spiced Oatmeal
3/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup dried cranberries
1/2 cup frozen blueberries
1/4 teaspoon ground tumeric (optional)
1 pinch ground ginger (optional)
1 cup water
1/4 cup orange juice (or as needed)
Directions: Place the rolled oats, cinnamon, cranberries and blueberries in a microwave-safe bowl. Add the tumeric and ginger, if desired. Pour in the water and stir to mix ingredients. Cook on high until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.
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