Recipes

Plain and Fancy Fat Free Cheesecake recipe from “Something Healthy to Eat”  Page 248

Everybody raves about this elaborate, seemingly difficult cheese cake. It’s easy.
It’s like pouring a smoothie over store-bought cut up cake. This cake tastes like
the usual high calorie, high fat and cholesterol laden traditional New York
cheesecake – the kind I used to make with heavy cream, full fat cream cheese
and five whole eggs. Make it, get compliments and don’t feel guilty. It’s fat free
and full of protein! This will be become one of your easy favorites to prepare.

Crust:
½ loaf commercial fat-free pound cake
¼ cup orange juice or liqueur (sherry, brandy, apricot or Amaretto, etc.)

Filling:

6 egg whites
¼ cup unbleached all purpose flour
2 lb. fat-free cottage cheese or ricotta
1 tablespoon vanilla
8 oz. fat-free cream cheese
½ teaspoon fresh lemon juice
*1¼ cups organic sugar

**Slice cake and press into an oil sprayed 9” spring form pan covered with heavy duty aluminum foil on the outside (bottom and sides) because spring form pans may leak.

Sprinkle crust with orange juice or liqueur.
Process the filling ingredients in a blender or food processor until very smooth. Gently pour over crust.
Place a bowl of water in the oven (prevents cake from cracking). Do not preheat the oven.
Bake cheesecake at 325 degrees for two hours or until set.
Remove from oven. Cool to room temperature. Refrigerate overnight. Run a
knife around the ring of the pan. Release ring and leave bottom of pan in place.

This cake is delicious plain and does not need embellishments. If you like, check recipes for Strawberry or Chocolate Sauce or fruit topping (see below).

Fruit Topping:
12 strawberries (approximately)
1 cup blueberries
¼ cup reduced sugar apricot preserves

When cake is cold arrange fresh berries on top, heat reduced sugar apricot
preserves and brush over the berries. Chill. Or spread preserves on top. Arrange the berries on top of the preserves.

Check index for toppings and cheesecake variations.

A New Twist on Matzah Brei from Something Healthy to Eat Passover Section Page 264

Passover is coming! Check out my Passover section and you’ll find delicious and easy recipes (traditional and new). All made in a healthy way that will add to your holiday festivities.

This yummy recipe was printed in the Jewish Journal Boston North dated March 18, 2010. (It’s so good that I entertain with it during the year as well.

Matzah Brei Pear Frittata

During the week of Passover, Jews find endless ways to make matzah more interesting. Many consume matzah brei, a dish made with matzah and eggs that can be savory or sweet. Florence Goodman of Lynn offers an updated, heart-healthy version of the Passover classic from her book “Something Healthy to Eat.”

During Passover, many people buy prepared products with very bad ingredients and chemicals that are not good for health; or they have stomach upsets from all that white matzah and gain weight from all those potatoes. As is true of all of my cooking, this recipe is quick, easy, heart-healthy and kosher.

Ingredients:
Extra virgin olive oil spray
2 ripe pears, sliced, cores and stems removed (if organic, don’t peel)
2 whole wheat or whole grain spelt matzah boards (organic is best)
6 egg whites
Dash sea salt
¼ teaspoon turmeric

Spray a non-stick 12” skillet with oil. Place pears in skillet.
Rinse the matzahs with hot water until they are pliable. Break matzahs and fit into the pan over the pears.
Beat egg whites with salt and turmeric. Pour over matzahs and pears.
Heat the frittata on top of the stove until the edges are set. Finish baking in a 350° oven until top is dry.
Top with organic sugar, honey, maple syrup or Passover confectionery sugar.

Prize Winning Plain and Fancy Tea Cake  Recipe in Something Healthy to Eat Page 190
Good Morning America “Cut the Calories” Contest

This is my cake that won a prize for “Cutting the Calories” on the “Good Morning America” program. Mrs. Helen Nichols of Nahant, Massachusetts gave me the original recipe in 1962. Her recipe was a sour cream coffee cake made with a stick of butter, whole eggs and one cup of full fat sour cream.

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Batter
2 egg whites
1 teaspoon baking soda
1½ teaspoons baking powder
1 tablespoon vanilla
2 tablespoons extra virgin olive oil
1 cup organic sugar

½ cup unsweetened applesauce
1 cup plain non fat yogurt

1½ cups whole wheat pastry flour or white whole wheat flour

Non-hydrogenated margarine to grease pan

Streak
2 tablespoons organic sugar
2 tablespoons chopped nuts (pecans, walnuts or almonds)
1½ teaspoons cinnamon

Topping (Optional)
Confectionery sugar

Beat first six ingredients until smooth. (A whisk works fine.)
Stir in the applesauce and yogurt until well blended.
Fold in flour with spoon or spatula.
Grease a nonstick 12-cup Bundt pan well (non hydrogenated margarine). Make sure you get into the corners. Dust with flour. Shake out excess flour.
Pour a third of the batter into prepared pan.
In a small bowl, combine streak mixture with half cup of remaining batter. Mix well. Dollop this mixture over the first layer of the batter in order to form a streak. You may use a fork to help.
Pour remaining batter over the streak.
Bake in a preheated 350 degree oven for about 40 minutes or until a toothpick inserted in cake comes out clean. Cool in pan for 15 minutes. Shake pan for easy removal and turn out on cake rack.
Serve warm or at room temperature. When cake is cool, sift confectionery sugar on top if desired.

Chili  recipe from “Something Healthy to Eat”

This chili recipe and its variations are in my cookbook on page 76. They are translated into Spanish on my cooking show on LynnCam TV and in a special abbreviated bilingual cookbook of “Something Healthy to Eat” for Salem Cyberspace. The special cookbook and show were made possible by a generous grant from The North Shore Community Health Network.

Variations of Chili recipe

1 medium onion, diced 2 cloves garlic, minced 1 green pepper, diced ½ pound fresh button mushrooms, sliced 3 stalks celery, diced (tops good) 24 ounces veggie protein crumbles or make your own: Mix 3 cups TSP with 3 cups water and let stand 10 minutes.

1 (26-ounce) jar no salt Marinara sauce ½ teaspoon garlic 2 teaspoons oregano 1 teaspoon cumin 2 tablespoons no salt chili powder or to taste 2 tablespoons extra virgin olive oil 2 (15-ounce) cans of kidney beans, rinsed and drained Cooked brown rice, *whole wheat chapatti (flour tortilla), baked potato or cooked pasta

Microwave the onion, garlic, green pepper, mushrooms and celery on high until soft. Add the rest of the ingredients. Cover with parchment paper. Microwave until hot or refrigerate until ready to use.

Place cooked brown rice in a bowl and spoon a cup or so of chili over the rice. Top with Salsa (pgs. 154 — 155) and diced avocado. Chili is good on cornmeal (pg. 15).
Chili Burritos
Place ½ to 1 cup chili mixture on top of a chapatti (flour tortilla). Roll up. Top with salsa (pgs. 154 — 155) and avocado slices if desired. Serve with corn kernels and cooked brown rice on the side of the plate. Very pretty colors.
Chili Baked Potato
For each person, bake or microwave a potato. Make a lengthwise slice and a horizontal slice in the middle of the potato. Squeeze to open up the center. Top with chili mixture enough to overflow. If desired, top with soy cheese and microwave a few seconds to melt cheese.
Chili Mac
Chili Mac is pasta made for chili. Ladle chili over cooked Chili Mac (or use any pasta).
Chili Dip
This makes a very nice hot dip for parties. Serve as is or process for a smooth dip. Serve with large **corn chips.
Refried Beans
Add 1 can kidney beans rinsed and drained to Chili Dip above and process retaining some texture. Serve as a side dish. Especially good with Egg White Frittata (pg. 21).

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* Check ingredients – no high fructose corn syrup, hydrogenated oils, egg yolks, butter or whole milk.

** Check ingredients – no high fructose corn syrup, hydrogenated oils, egg yolks, butter or whole milk.

Variaciones de Chili

Chili

1 cebolla mediana, cortada en dados
2 dientes de ajo, picados
1 pimiento verde, cortado en dados
½ libra de champiñones frescos, partidos
3 tallos de apio, cortado en dados
24 onzas de “Veggie protein crumbles” (proteína de soja), o usted puede hacer su propio: Mezcle 3 tazas de “Textured Soy Protein” con 3 tazas de agua y déjelo por 10 minutos.

26 onzas de salsa marinara sin sal
½ cucharilla de ajo
2 cucharillas de orégano
1 cucharilla de comino
2 cucharillas de “No salt chili powder” (polvo de chili sin sal)
2 cucharillas de “extra virgin olive oil” (aceite de oliva)
15 onzas de alubias, enjuagadas
Arroz moreno cocido, “whole wheat chapatis” (un producto semejante a tortillas), papas asadas, o pasta cocida.

Cocine la cebolla, el ajo, el pimiento, los champiñones, y el apio en el microondas hasta que estén blandos. Eche los demás ingredientes. Cúbrelos con papel pergamino. Cocine en el microondas hasta que estén calientes o refrigérelo para cuando lo va a servir.

Eche el arroz cocido en un tazón con más o menos una taza de chili encima. Encima de todo, eche salsa y aguacate, cortado en dados.

Burritos de Chili

Eche de ½ a 1 taza del chili encima de un Chapati (tortilla). Enrolle. Eche salsa y aguacates encima si quiere. Sirva con granos de maíz y arroz moreno cocido por los lados del plato.

Papa Asada con Chili

Por cada persona, cocine (en el horno o el microondas) una papa. Corte la papa horizontalmente y a lo largo en el centro del papa. Apriete para abrir el centro. Eche el chili encima. Si quiere, eche Monterey Jack Cheese (el tipo de queso). Cocine en el microondas para derretir el queso.

Chili Mac

“Chili Mac” es una pasta que se hace específicamente para servir con Chili. Eche el Chili encima de Chili Mac o cualquier pasta.

SUPER BOWL CHILI

My Chili is made with textured vegetable protein (TVP) available in the flour section of the supermarket. TVP is made from the soybean and is a good substitute for meat. Soybeans contain protein, fiber and lots of good nutrition and do not contain cholesterol and animal fat.

1 medium onion, diced

2 cloves garlic, minced

1 green pepper, diced

½ pound fresh button mushrooms, sliced

3 stalks celery, diced (tops good)

Mix 1 cup textured vegetable protein with 1 cup water and let stand 10 minutes

1 (26-ounce) jar no salt Marinara sauce

½ teaspoon garlic

2 teaspoons oregano

1 teaspoon cumin

2 tablespoons no salt chili powder or to taste

2 tablespoons extra virgin olive oil

2 (15-ounce) cans of kidney beans, rinsed and drained or 2 cups dried beans soaked and cooked

Microwave the onion, garlic, green pepper, mushrooms and celery on high until soft. Add the rest of the ingredients. Cover with parchment paper. Microwave until hot or refrigerate until ready to use. Chili is very versatile and you can make many variations for your guests.

Serve on whole grain brown rice

Pour over a large baked potato

Serve on whole wheat pasta

Pour ½ cup chili in a whole wheat tortilla and roll up

Serve with corn chips