note the fat-free ricotta,fat-free sour cream,and fat-free cream cheese jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-10-76′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Finally,a healthy recipe! We had an obscene craving for cheesecake but I didn’t want to make something that would nullify our diet regimen. So,I found this ricotta cheesecake with raspberries recipe on foodnetwork.com by Ellie Krieger,whose recipes I normally pooh-pooh because she’s a dietician and her recipes skimp on the tasty,fatty good stuff The recipe calls for low-fat ingredients,but we took it to another level –NO FAT hah! We used fat-free cream cheese,fat-free sour cream,and fat-free ricotta cheese. Cos’that’ll make us feel better once we finish the entire cheesecake ourselves
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-11-77′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});For lack of a better name…I’m just gonna call this Chinese Eggplant. The closest thing I can think of us Yu Xiang Qie Zi…which I think somehow gets translated to Eggplant with Garlic Sauce or something like that. Ingredients Eggplant 5 or 6 cloves of garlic 3 tbsp of oil 1/2 tbsp of salt 1 tbsp soy sauce Directions Prep stuff:cut the eggplant into half inch chunks and dice the garlic. Add the oil and garlic to the pan and turn the heat to high. When the oil is hot enough and you start to get some aroma out of the garlic,add the eggplant and season with salt. Continue cooking on high heat with a lid. You’ll need to remove the lid and stir around the eggplant at about half minute intervals to make sure it doesn’t burn. When the eggplant turns color and becomes slightly soft (not mushy),turn the heat to medium high and add the soy sauce. Repeat step four for about another two minutes. Add more salt and soy sauce to taste. Simple,right? Tastes pretty good too. You can add bits of meat to it too if you want…I think some bits of tomato might not be bad. It’s a good base recipe to work off of. from L to R:red velvet,triple chocolate,coconut,caramel from L to R:two red velvets,smores red velvet,triple chocolate jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-12-73′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});There was a great article in the New York last month that a friend sent me:Gramercy Tavern’s Nancy Olson Rates New York’s Cupcakes We’ve been to Magnolia’s many a time and I agree that they overdose on the frosting. So Robo and I visited ChikaLicious (which btw is dangerously close to our apartment) and ordered the Smores,Mocha,Red Velvet,and Black &White cupcakes. They were smallish,about the size of home-made cupcakes,but so worth it! EDIT:We went back with cupcake fanatics Gen &sis today and here’s the final rundown:Smores –the marshmallow frosting/topping was actually burnt/toasted so you could taste the carmelized marshallow Mocha –good but the espresso-chocolate ganache filling wasn’t gooey enough –if it were warmed up it’d be excellent Red Velvet –Robo’s favorite the cream cheese frosting was to die for…had just the right amount of cream cheese and sugar to make it light but yumyumyummy! Black and White –solid,no complaints there,just a great cupcake. Caramel –the sweetest of them all,beware:the cake was nearly saturated with caramel sugar Coconut –fragrant with the toasted coconut on top,but only so-so Triple Chocolate –deefinitely a must for a chocoholic,the chocolate frosting wasn’t overly sweet and you could taste the dark cocoa in the cake We finally got pictures –sorry about the poor lighting  |  | |
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