Foody Friday - Healthier Cheesecake

I am a glutton for free e-books on my Kindle. It's not uncommon for me to download a book, that I'd barely look at in a bookstore, just because it's free. Such was the case with The Perfect Ten Diet.  I thought it sounded interesting because the diet focuses on 10 hormones that need to be balanced to lose weight. I started reading not expecting that I'd finish it but it was a very interesting read and the author/doctor put explained difficult scientific concepts in understandable ways. I admit I would find it  VERY hard to follow this diet to the letter; no sugar or sweeteners, no processed foods, NO CAFFEINE,limited bread!! But also adding more healthy fats to your diet; eggs, olive oil, fish, chicken, CREAM, real BUTTER!! I can do butter!  After reading the book I decided to try and follow some of the recommendations. Can't be too healthy right? 

The book even includes healthier recipes at the end and imagine my surprise when cheesecake was on this diet! Aw, what the heck. I figured I'd make it, it would be lousy and I'd throw it out. But at least I'd try. 

Oh. my. goodness. It was great! It took DR and I about a week but we finally ate the whole thing. And boy, did it fill me up! It isn't as sweet as a regular cheesecake but it was VERY satisfying. 

New York Style Cheesecake

1/4 cup unsalted butter, melted

1 cup whole wheat cracker crumbs

1/2 cup agave (I used honey, not on the diet but darn natural in my book)

40 oz. cream cheese, softened

1/2 cup heavy cream 

3 large eggs

1 cup sour cream

1 t. vanilla

1/4 cup all purpose whole wheat flour

Grease the sides of a springform pan. In a large bowl, combine the butter and cracker crumbs. Press into the bottom of the pan, and place the pan in the freezer for 1 hour. 

Preheat the oven to 350 degrees. In a large bowl, beat the agave and cream cheese for 4 minutes. Blend, with electric blender, in the heavy cream. Add the eggs, one at a time, mixing well after each egg is added. Mix in the sour cream, vanilla, whole wheat flour until smooth. Pour the filling over the crust. Bake at 350 for 1 hour. Turn off the oven and let the cake cool in the oven for 5 hours (I only cooled it for 4 hours). Refrigerate for at least 4 hours before serving. 

I enjoyed eating the cheesecake plain but DR had to doctor it up! Pretty though! If you make this I'd love to know what you thought of it. 

Foody Friday - Chicken with Sour Cream Sauce

We've been in harvest mode for the last couple of weeks and considering the guys at the elevator have been working late into the evenings, without a fast food restaurant in sight, I've been taking them dinner a couple nights a week. I made BBQ Meatballs from Sarah's recipe over at This Farm Family's Life. Awesome!!! And so easy to make for a crowd of hungry men.

I also made up Chicken with Sour Cream Sauce that I took to the guys this week. I actually found the recipe in a free cookbook I downloaded to my Kindle a while back; Taste of Romania: Its Cookery and Glimpses of Its History, Folklore, Art, Literature and Poetry. It's not free anymore but it has some great recipes! This chicken dish must have been great, I didn't eat any of it, because DR keeps raving about how good it's been!

Chicken with Sour Cream Sauce

3 T butter

3lbs. chicken, cut into 8 serving pieces

(I diced up a bunch of chicken breasts instead)

salt and pepper to taste

1 bunch of scallions, cleaned and chopped (green onions work too)

3 large garlic cloves, chopped

2 T fresh dill sprigs, chopped (I used a T of dill seeds)

4 T sour cream

1 T flour

1 t. lemon juice (I was out and it was still great)

2 potatoes, peeled, boiled and cut into small pieces

2 T fresh parsley, chopped (dried worked fine)

In a large skillet, melt 2 T butter and brown chicken on medium-high heat. When nicely browned, sprinle with salt and pepper, cover and simmer on low heat for 20 minutes (or until chicken is cooked through).

In a separate skillet, melt the rest of the butter, and lightly saute scallions, garlic and dill on low heat.

In a small bowl, mix sour cream and four well, and add lemon juice.

When chicken is cooked, add sauteed ingredients, potatoes, and sour cream mixture, then stir well. Let simmer uncovered for 10 minutes. Sprinkle with fresh parsley and serve with light salad. Serves 4.