Thursday 12 April 2012

Crustless Low-Carb Lemony Cheesecake

I'm trying to find new ways to add healthy options to my dessert menu. I'm really not a dessert person myself but I really enjoy making things for other people. But if I am making it for myself I like to cut out the sugar, and try new things. If you don’t want to make it so lemony cut back on the lemon but it’s important to use at least 1 tsp. lemon juice. I used a small 7 inch spring form pan, and it made a 1 inch pie. If you want to serve more people just double the recipe! The best part is, it's EASY!! Enjoy.

What you'll need:
400g extralight/light/regular philidelphia cream cheese (room temperature)
3 medium eggs
1 c. sugar or sugar substitute
½ tsp good vanilla extract
1 tbsp. fresh lemon juice

To Start, and End:
Mix together softened cream cheese with the eggs until completely incorporated.
Next add the sugar, vanilla, and lemon juice.
Mix together well and pour into a greased (very important to use spray oil) spring form pan.
Bake at 160C or 325F for 40-50 minutes depending on your oven.
Cool completely before serving! Serve with fruit.
Check the doneness by the golden color.

Monday 2 April 2012

Ovenized Pork BBQ Ribs

I’ve made this recipe several times in hopes to get my BBQ fix from back home. I’ve come up with something that satisfies my craving. This time I came across some really juicy meaty pork ribs, and it really was delicious. It was hard to get a perfect shot of the ribs considering that they just completely fell apart when I took them out of the oven. So that was a good sign….tender, juicy and delicious. I created my own dry rub spice seasoning for it as well so feel free to mix it up, it’s great on so many other meats as well. Or a simple salt and pepper coating will work just as well. To finish these ribs off I made my own homemade BBQ sauce, while maybe not as good as the best BBQ houses in Texas, it was good enough for this house. Enjoy! 2-3 people depending on quantity of ribs.

What you’ll need:
800g-1kg of pork ribs (baby back work too, or beef!)
4 tbsp. spice rub (recipe follows)
BBQ Sauce (recipe follows)

For the spice rub:
2 tbsp. paprika
2 tbsp. salt
2 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. white pepper
1 ½ tbsp. garlic powder
1 tsp. cumin seeds (optional)
1 tsp. fennel seeds (optional)
½ tsp. cayenne
1 tbsp. brown sugar
1 tbsp. chili powder

Combine spices in a tight seal container and shake to combine thoroughly.

BBQ Sauce:
1 c. ketchup
3 tbsp. liquid smoke
3 tbsp. Worcestershire sauce
1 tbsp. onion powder
½ tsp. cayenne
1 tbsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1 tbsp. dark brown sugar
1 tbsp. white vinegar or apple cider vinegar
Pinch mustard powder
Small squeeze of honey

In a small saucepan combine all ingredients and cook down for about 30 minutes or until all the spices have cooked down. Cool and keep extra in an airtight container.

For the Ribs:
Start by preheating the oven to about 160-170C or 325F.
Lay foil down on a baking sheet.
I like to oil the bottom just a little bit so the ribs don’t stick.
Place the ribs on the foil and dust both sides with the spice rub.
Cover the ribs with another layer of foil and crimp all the edges so that no steam can escape and it’s a tightly sealed package.
Ovenize for ideally 2-2.5hrs.
Serve with BBQ Sauce!