Ingredients
- Servings: 1
- 1 (4.8 ounce) package graham crackers, crushed
- 2 tablespoons white sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons green tea powder (matcha)
- 1/2 cup warm water
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 2 cups whipping cream
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 eggs
Recipe
Preparation Time: 20 mins
Cook Time: 1 min
Ready Time: 7 hrs 21 mins
- combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. drizzle in the melted butter and mix until evenly moistened. press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
- stir the tea powder into the warm water; set aside. sprinkle the gelatin over the cold water; set aside.
- whip the cream to stiff peaks; set aside. beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. beat in the eggs one at a time until evenly blended. cook the gelatin mixture in the microwave until melted, about 45 seconds. beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. pour into the springform pan. refrigerate 7 hours to overnight before unmolding and serving.
Ingredients
- Servings: 6
- 2 cups uncooked glutinous (sticky) white rice, rinsed
- 1 (13.5 ounce) can coconut milk, divided
- 1 cup white sugar
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cornstarch
- 2 ripe mangoes, peeled and cubed
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 1 hr 35 mins
- cover the rice with several inches of fresh water. allow rice to stand for 30 minutes. drain off water so that rice is covered by 1/4 inch of water.
- place the rice in a microwave oven, cover, and cook on high until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
- mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. pour the mixture over the rice and stir to coat rice with the mixture. cover and allow the rice to stand at room temperature for 20 minutes.
- pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. remove from heat and allow to cool.
- to serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.
Ingredients
- Servings: 2
- 1 large eggplant
- 2 tablespoons tahini
- 1/4 cup lemon juice
- 1 tablespoon minced garlic
- 1/3 cup olive oil
- salt to taste
Recipe
Preparation Time: 20 mins
Cook Time: 6 mins
Ready Time: 1 hr 26 mins
- pierce the eggplant 4 or 5 times with the tip of a paring knife. microwave on high for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
- peel off the skin and stem, discard. roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. puree until smooth, adding water if needed to make a thick paste; season to taste with salt.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 4
- 1 pound asparagus spears, trimmed
- 1/4 cup water
- 1 pound salmon fillets, skin removed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon dried dill weed
- salt and ground black pepper to taste
- 1 cup sliced spinach
- 1 tablespoon capers
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- preheat oven to 450 degrees f (230 degrees c).
- place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
- rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. place vegetables on top of salmon. fold foil bag closed and place in a baking dish.
- bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. carefully split bag open with a knife to release steam.
Ingredients
- Servings: 8
- 3 large eggplants
- 1 1/2 teaspoons salt
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (10.75 ounce) can tomato puree
- 1/4 cup water
- 1 pinch ground black pepper
- 2 (8 ounce) containers plain low-fat yogurt
- 1/4 cup wheat germ or whole wheat breadcrumbs
- 2 tablespoons grated parmesan cheese
Recipe
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 1 hr 10 mins
- slice the eggplants into 1/4 inch slices and lightly salt them. leave them to sweat for 30 minutes. while the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. saute the onions until they are soft and turning gold in color.
- mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
- while the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
- preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish with non-aerosol cooking spray.
- spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. arrange one layer of the eggplants on the bottom of the dish. pour one third of the tomato sauce over the eggplant. pour one container of yogurt over the tomato sauce. repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
- cover dish with foil and bake for 30 minutes. uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the parmesan cheese. bake for another 20 to 30 minutes; until topping is golden brown.
Ingredients
- Servings: 12
- 1 (12 ounce) package white chocolate chips
- 2 (8 ounce) bags butter-flavored corn puff snacks
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 40 mins
- line a large baking sheet with waxed paper.
- place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
- stir the chips until smooth.
- pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
- spread the mixture out the waxed paper-lined baking sheet and allow to set, about 30 minutes.
- break the mixture up into bite-size pieces to serve.
