Pumpkin Cheesecake with Gingersnap Crust

The holidays are a great time to share special desserts made from scratch to share with family and friends. This recipe is not gluten-free or even that healthy, but very scrumptious, and if you use quality ingredients like fresh baked pumpkin and coconut sugar, it will not only be more delicious but a few shades healthier as well. The ginger snap crust makes a dark and complex base for the creamy cheesecake and the bourbon, if you use it, elevates the dessert with its unique complexity.

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Pumpkin Cheesecake with Gingersnap Crust

Yield: 8 servings
CRUST:
2-1/4 cups pulverized good quality ginger snaps
1-1/4 cups melted butter
3 tablespoons coconut or dark brown sugar
1 teaspoon cinnamon

FILLING:
3-8 oz. packages of 1/3 less fat cream cheese at room temperature
2 cups baked, pureed pie pumpkin or 1-15 oz. can
4 organic eggs
¼ cup sour cream
1-2/3 cups coconut or dark brown sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 tablespoon bourbon or 2 teaspoons pure vanilla extract

Preheat oven to 350°. Press crust mixture into a 9 inch greased spring form pan and set aside.
Prepare filling with a hand or table top mixer, scraping the sides of the bowl. Pour filling into crust and place on a baking pan in a center in the oven. Bake for 1 hour, 15 minutes or until a knife come out clean. Chill in fridge for at least 4 hours before serving.
SERVING SUGGESTION: Serve with a dollop of real whipped cream, (not from a can).

©2015 Aron Bradley
http://www.boomercuisine.com

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Meatloaf Minis (Gluten-Free)

The secret to a moist, flavorful meatloaf is using a panade (bread soaked in milk or stock) so I am replacing the bread to crushed Rice Chex cereal and replacing the milk with almond, coconut or cashew milk. This is an old fashioned style meatloaf with catsup and simple ingredients, recalling meat loaves of the last century. The mini loaf pans make it cook in less time and makes a generous plate presentation. Gluten-free

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Meatloaf Minis (Gluten-Free)

Yield: 4 generous servings

1 lb. organic or grass fed natural ground beef or bison
1 ½ cups crushed Rice Chex™ cereal
2/3 cup almond, coconut or cashew milk you can use whole milk if you prefer
3 tablespoons catsup
2 teaspoons salt
2 teaspoons granulated garlic
black pepper, to taste
1 cage free or organic egg

Pour crushed Rice Chex, seasonings, catsup, milk and egg (this is called a panade) into a stand mixer or food processor. Add ground beef and mix thoroughly. Form a small meatball and cook in a microwave for 30-45 seconds to check seasonings. Portion into mini loaf pans and bake at 370° till center of meatloaf reaches 165°.
Serving Suggestion: Serve with cooked spaghetti squash and peas as pictured.

© 2015 Aron David Bradley
http://www.boomercuisine.com

Seafood Sauté on White Yam ‘Noodles’

Sweet potatoes (white yams) make excellent gluten free noodles that are tasty, healthy and delicious. We own a hand crank noodle maker and usu it on yams, zucchini, butternut squash etc. for our ‘noodles’ This recipe has delightful south of the boarder notes and tequila instead of white wine would also work well in this recipe. Gluten-free, heart healthy and diabetic friendly. Give this one a taste!

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Seafood Sauté on White Yam ‘Noodles’

Yield: 4 servings

1 lb. 16-20 peeled and deveined prawns
1 lb. red snapper or rock cod de boned and cut into bite sized pieces
1 large sweet potato (white yam)
5 cloves of garlic minced
2 tablespoons white wine
2 tablespoons chopped cilantro
1 ½ tablespoons red palm oil or coconut oil
2 teaspoons salt
1 teaspoon chili powder
2 limes
Fresh cracked black pepper to taste

Peel sweet potato and cut on a veggie noodle maker, or shred with a mandoline or food processor. Sauté  for 2 minutes (till al denté) with ½ tablespoon of oil and season with 1 teaspoon of salt. Portion and plate the ‘noodles’ then sauté the shrimp, fish, garlic, chili powder, 1 teaspoon of salt in the red palm or coconut oil. Add cilantro, wine, black pepper and lime juice till shrimp is cooked and serve over the ‘noodles’ as pictured. Cut one of the limes into wedges for plate garnishes. Serve.

©2015 Aron Bradley 
http://www.boomercuisine.com