Monday, May 6, 2013

Blueberry Cheesecake-Stuffed French Toast Casserole

Source: Clean Eating
Makes 12 servings 
You can also prepare this recipe ahead through step 2, then cover & refrigerate overnight.  Simple continue with step 3 when you're ready to bake!

10-14 slices whole wheat sandwich bread, crusts removed
1 cup ricotta
1/2 cup whipped cream cheese
4 large eggs, divided
5 TB brown sugar (or evaporated cane juice)
2 cups fresh blueberries
1 cup milk
2 egg whites
2 tsp vanilla
1 tsp cinnamon
1/4 cup sliced almonds, slightly crushed

2.5 cups frozen blueberries
1/3 cup maple syrup

1. Preheat oven to 350.  Place half of the bread slices in an oiled 13 x 9 baking dish, trimming as necessary to fit in a single snug layer.
2. In food processor, combine ricotta, cream cheese, 1 whole egg, & 1 TB brown sugar.  Process until smooth.  Spread mixture over bread layer; top with fresh blueberries.  Cover with remaining bread, trimming to fit a single layer.
3. In a large bowl, whisk remaining 3 whole eggs, 1 TB brown sugar, milk, egg whites, vanilla, & cinnamon.  Pour evenly over bread.  Combine almonds with 2 TB brown sugar and sprinkle evenly over the top.  Cover with foil & bake 40 minutes.  Uncover and bake an additional 10 minutes, or until center is slightly puffed & set.  Broil for 2-3 minutes until top is lightly browned.  Removed from oven & let cool 10 minutes.
4.  Meanwhile, make sauce: in medium saucepan, combine frozen blueberries & maple syrup.  Bring to boil, reduce heat, cover & simmer until blueberries become mushy (at least 10 minutes).
To serve, divide casserole into 12 portions and top each with blueberry sauce.

Wednesday, May 1, 2013

Rosemary Potato Soup with Crispy Carrots

Source: Better Homes & Gardens
Makes 6 servings

1 TB oil
1 cup chopped onion
4 medium russet or white potatoes, diced
4 cups water
1 tsp dried (crushed) or 1 TB fresh rosemary
1/3 cup oil
salt & pepper to taste
2 medium carrots, peeled then cut in ribbons with a vegetable peeler

1. In a large pot heat 1 TB oil over medium heat.  Add onion & saute until translucent.  Add potatoes & 2 cups water (add more if needed so potatoes are just covered).  Stir in rosemary.  Bring to boiling, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Remove from heat  & cool a little.
2.  Meanwhile, heat 1/3 cup oil in skillet over medium-high heat.  Add carrot ribbons to hot oil; cook about 5 minutes or until browned & crisp.  Transfer to a plate lined with paper towels.  
3. Transfer soup, one portion at a time, to a food processor; blend until smooth and return to pot.  Add 1-2 cups water and stir in salt & pepper; simmer & stir 10 minutes or until soup has desired consistency.
4. Spoon soup into serving bowls and top with crispy carrots.