1/4 C Dutch-processed cocoa powder (or unsweetened cocoa powder)
1/2 C almond meal/flour (Mom grinded up almonds in my blender)
3/4 C rolled oats
1/4 C raw honey
Pinch of sea salt
1 med naval orange, zested and juiced
1/4 C skim milk
1/4 C raw honey
3 Tb agar agar flakes (we had to go to the health food store for this)
3 oz dark chocolate (70% cocoa or greater), chopped (about 100 g or 1/2 C)
1 1/2 C extra-smooth low fat ricotta cheese
3/4 C low fat cream cheese, softened
Garnish (we didn't...)
3 Tb cocoa powder
8 slices naval orange
Equipment: 9 inch springform pan
1. Prepare crust: combine cocoas, almond meal, and oats in a food processor and pulse until combined and almost smooth. Add honey and salt and continue to pulse until combined. Press mixture evenly into the bottom of springform pan. Cover with plastic wrap and refrigerate for 1 hour. (Crust may be prepared ahead and kept, covered and refrigerated, for 24 hours).
2. Prepare filling: Add orange zest and juice, milk and honey to a small saucepan. Stir in agar agar and let rest for 15 minutes at room temperature. Bring to a boil over medium-high heat, stirring continuously. Reduce heat to low and continue to simmer and stir for about 3 to 5 minutes or until agar agar is dissolved. Set aside at room temperature.
3. Meanwhile, melt dark chocolate in medium-size bowl over a double boiler. Set aside.
4. In the bowl of a stand mixer the whisk attachment (or in a large mixing bowl, if using an electric hand mixer), whip together ricotta and cream cheeses until combined and fluffy. While mixer is running on medium speed, slowly pour in orange mixture until combined. Then slowly pour in warm, melted dark chocolate until combine.
5. Pour filling over crust in springform pan and smooth with a spatula until even. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight until set. Cheesecake will keep, covered and refrigerated, for up to 2 days.
6. To serve, with a knife carefully loosen the cheesecake from the sides of the pan. Remove sides of springform pan. Over a bowl, pour remaining 3 Tb cocoas into a fine mesh strainer. Lightly dust entire top of cake so that no filling is visible. Fill a pitcher or bowl with warm water. With a sharp knife, slice cake into 16 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each piece of cheesecake with a slightly twisted orange slice, if desired.
If you are like me, you LOOOOOOVE Chipotle but there is not one restaurant anywhere near you. Last week Ethan and I were in Orlando and we were able to enjoy Chipotle's yumminess for the first time since last August. Then I thought, I HAVE to figure out how to do this at home. We came home and had our normal black bean burritos (a pregnancy staple for me over the last few weeks) and they just tasted so bland and boring. Oh Chipotle, my tastebuds crave you. So, I found this website: http://www.chipotlefan.com/index.php?id=recipes. I have been collecting recipes for our burrito combos and we are going to try it out next week when my folks are here (all Chipotle fans). I'll let you know how it goes!
12 oz can tomato paste 12 oz water 1 small onion, chopped 1 tbls garlic, minced 4 tbls dry chopped basil 1 tbls dry oregano 1 beef bouillon cube, crumbled 1/2 tsp black pepper, fresh ground 2 tbsp olive oil
Heat olive oil over medium high heat in large, heavy frying pan. Saute onion until soft and cooked through. Add garlic and cook until soft. Add herbs, pepper and beef bouillon, and saute until the scent releases. Add tomato paste and water, stir to combine. Heat through. Adjust herbs and spice to taste.
This is a recipe I have modified from other recipes and it is now one of Ethan's and my fav dishes.
1.5 lbs beef top sirloin, thinly sliced
1/3 C rice wine vinegar
2 Tbl OJ
1 t of sea salt
1-2 Tbl of soy sauce
2 t (or more) of orange zest
3 Tbl grated fresh ginger
1.5 Tbl minced garlic
Mix ingredients and marinate beef for as long as desired. (I have marinated 30 min or overnight.) Brown in a skillet and serve with rice. We eat it with green beans, but I'm sure tastes great with steamed broccoli.