Friday, June 28, 2013

Shocklate Cheesecake

For Father's Day I searched through the Eat, Shrink and Be Merry cookbook and found a delicious chocolate cake... and realized it would take too long to make. Next I found this recipe and those that got a slice really enjoyed it. We suggest having a scoop of vanilla ice cream or glass of milk with it.


1 box (440g) low fat brownie mix (I used Betty Crocker Fudge Brownies)
2 cups 1% cottage cheese
1 cup light sour cream (not fat free)
1 pkg light cream cheese at room temperature
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup all purpose flour
6 oz semi sweet (not unsweetened) chocolate squares, melted and cooled slightly
1 cup fat free egg substitute or 4 whole eggs
1 tsp vanilla
Chocolate sauce for drizzling (optional)

1-- Spray a 10" (or 9" works as well) springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in about 20mins. Remove pan from oven and reset temperature to 325F. Set brownie crust aside to cool slightly while you prepare filling.

2-- To make filling, whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder and flour. Gradually add sugar mixture to cream cheese mixture and beat on medium speed of electric mixer until well blended. Add melted chocolate and beat again, scraping down sides of bowl as necessary. Add egg substiture and vanilla. Beat just until eggs are incorporated in batter.

3-- Before pouring batter over crust, lightly crease sides of pan. This will help prevent cheesecake from cracking as it cools. poor batter over brownie crust and smooth top. Place on middle oven rack and bake for 60-70mins. Cake will be puffed up and center will jiggle slightly when pan is shaken. Turn off oven, open door halfway and leave cake in oven to cool for 1 hour. Remove from oven, run knife around edge of pan to loosen cake from sides and cool completely. Cover with plastic wrap and refrigerate over night.

4-- To serve, remove sides of pan, slice thinly (it is really rich.. hence the ice cream and milk suggestion), and drizzle chocolate sauce over individual pieces.

Tuesday, June 4, 2013

Spaghetti with Snow Crab


Serves 2
Preparation 10 minutes / Cooking 10 minutes
460 calories per serving

160 g spaghetti
1 tbsp canola oil
1/2 shallot, finely chopped
1 tbsp Parsley and Garlic Base (see below)
2/3 cup canned diced tomatoes
2 snow crab legs, cooked, or Alaskan crab (I used 260 g of canned crab)
1/4 cup 15% cream
salt and ground pepper to taste

Start by cooking the pasta using package instructions.

Heat the canola oil in a skillet over medium heat.  Sweat the finely chopped shallot for 2-3 minutes, taking care not to let it burn.  Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring.  Add salt and pepper to taste.

While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker (or can opener in my case . . . LOL).  Add it to the pan at the very last minute just to warm it up.  Add the cream.

Pour the drained spaghetti over the sauce and toss gently.  Serve in warmed dishes.

Parsley and Garlic Base

1 bunchItalian parsley, fresh 100 g
3 clovesgarlic$ 
9 tbspolive oil (enough to cover)$140 mL

Before you start

A small food processor will be very useful to chop the ingredients.


Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.
Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.


Can be stored in the refrigerator up to 1 months; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

Sunday, June 2, 2013

Barley Pilaf


2 servings
Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes
210 calories per serving

1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 Tbsp. butter, unsalted
1/2 cup pearl barley
1 cup chicken broth
1/3 cup water
1 bay leaf
2 Tbsp frozen peas
salt and ground pepper to taste

Melt the butter in a saucepan over medium heat.  Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes.

Add the barley, then cook 3 minutes with constant stirring.  Pour in the broth and water.  Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover.  Cook until the barley just starts to become tender, about 25 minutes.  Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes.

Remove the saucepan from the heat, stir once, cover and let stand 10 minutes.  Discard the bay leaf, adjust the seasoning and serve.