Posted by fourclankitchen on March 20, 2011
I am on an almond kick and came across this very simple recipe on the Trader Joe’s website. I love simple desserts and this just spoke to me. It has no flour and no butter: the fat comes entirely from the almond meal and the ricotta cheese. So the only really bad for you ingredient in this recipe is the cup of sugar. Still, if you cut the cake into 10 pieces, the calorie count per piece is considerably less than for most cakes. So its worth having in your repertoire for when you want to feel righteous about eating dessert and want to spend only 10 min preparing it.
A couple of caveats: This cake doesn’t really rise a whole lot and is more like a pudding or a spoon cake. Some people don’t like that texture, but I do.
Lemon Almond Ricotta Cake (Adapted only slightly from Trader Joe’s)
2 cups Almond Meal (finely crush 2 cups slivered unblanched almonds if you don’t have almond meal)
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 tsp vanilla
1 15-oz tub (2 cups) fresh ricotta (low fat is fine)
Zest of 1 lemon
Juice of 1 lemon (about 3 Tbsp)-
1 tsp almond extract (could probably omit this, the cake was plenty almondy)
1 tsp lemon extract (optional)
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into buttered 9-inch springform pan. Bake 50-65 minutes until the cake is golden and set in the middle (i.e. it does not jiggle). Mine took 65 min.
6.) Cool cake completely and chill before serving. The cake is pretty moist and its flavor is actually better the next day.
Posted in baked, Breakfast, Brunch, Dessert | Tagged: almond meal, dessert under 15 min, gluten free, low calorie cake, low calorie dessert, pudding cake, quick 10 min dessert, spoon cake | 2 Comments »
Posted by fourclankitchen on March 12, 2011
I count Moroccan food among the 10 great cuisines of the world. I also love dips made out of fresh leafy greens. So when I hear about Moroccan chermoula (a parsely-cilantro pesto of sorts), I had to try it. This recipe was a consequence of web surfing and taken from a video posted by the chef of Tagine Dining Gallery in NY. The chef, Hamid Idrissi, recommends eating this chermoula with steamed fish or carrots. I can vouch for chermoula and steamed carrots: they are absolutely marvelous. I have also made chermoula by grinding carrots into it (this was lovely). I bet it would be great with any flat bread. Finally, today was one of our first warm days. So we had cold pasta with steamed vegetables and chermoula. I have posted a photo below, but really no recipe is needed. Just throw in whatever vegetables you have and dress the pasta with the chermoula and pine nuts.
6-7 cloves garlic
1 teaspoon cayenne pepper
1 tbs. cumin
1/2 bunch parsley (about 3/4 cup)
1 large bunch of cilantro (about 1 cup)
Juice of 1 lemon juice (about 1 tbs)
2 tbs. white vinegar
1 tbs. olive oil
Salt to taste
Put all the ingredients in a food processor or blender. Pulse till a pesto like paste forms. Taste and adjust the salt and lemon. You are good to go.
Posted in Brunch, Main Dishes, middle eastern, vegan, Vegetarian | Tagged: chermoula and pasta, Moroccan pesto, parsely and cilantro pesto, pesto and carrots, quick meals, weeknight meals | 2 Comments »