Sunday, February 15, 2009
Wednesday, February 11, 2009
Ok so I had some shawarma spice on hand so decided to make some chicken breast. This was so good. Ok first I just want to say I made up this recipe so it has no real authenticity to real Lebanese shawarma besides the fact that i used shawarma spice lol . I took 2 chicken breast marinated them in 1/2 the juice of a fresh lemon, 1 tablespoon Olive oil. and covered the chicken breast in lots of shawarma spice. I let this marinate for a few hours. Then baked covered with foil untill almost done then removed the foil last 15mins. Chicken was nice and juicy. I served with steamed broccoli and brown rice. Total calories for the meal about 400 maybe less.
If you don't have a middle eastern meat market in your area that sells shawarma spice you can make your own. Its made of 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground cardamom 1 tablespoon chili powder 1 teaspoon smoked paprika also fresh garlic to taste.
Sunday, February 8, 2009
Tuesday, February 3, 2009
Cheesecake Factory Carrot Cake Cheesecake
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
3/4 cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
1To make cheesecake,
2In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6Stir in drained pineapple, carrots, coconut and walnuts.
7Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9Repeat with remaining cream cheese batter, spreading evenly with a knife.
10Do not marble with a knife.
11Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12Cool to room temperature, then refrigerate.
13When cake is cold, prepare Pineapple Cream Cheese Frosting.
14In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
15Beat until smooth and of spreading consistency.
16Frost top of cheesecake.
17Refrigerate 3 to 4 hours before serving.