Fluffy pumpkin cheesecake

from https://www.thekitchn.com/how-to-make-pumpkin-cheesecake-237526

INGREDIENTS

FOR THE CRUST:

  • 12 whole graham crackers, or 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted

FOR THE FILLING:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 3/4 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 3/4 cup sour cream, at room temperature
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 large egg yolks
  1. Prepare the pan for baking. Arrange a rack in the middle of the oven and heat the oven to 350°F. Wrap 2 layers of aluminum foil around the outside of an 8- or 9-inch springform pan; set aside.
  2. Make the crust. Break up the graham crackers along their lines and place in the bowl of a food processor fitted with the blade attachment. Add the sugar and salt and process until the graham crackers are very finely ground, about 30 seconds. Drizzle in the butter and pulse just until the crumbs are evenly moistened, 5 to 10 pulses. (If starting with graham cracker crumbs, just stir all the ingredients together in a medium bowl.) Transfer the crumbs to the prepared pan, press onto the bottom (not the sides), and flatten with the base of a drinking glass.
  3. Bake the crust. Bake until fragrant, 8 to 10 minutes. Place the pan on a cooling rack and cool completely. Reduce the oven temperature to 300°F.
  4. Start the filling. Place the cream cheese, brown sugar, granulated sugar, and cornstarch in the bowl of a stand mixer fitted with a paddle attachment, or if using an electric handheld mixer, in a large bowl. Beat, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes. Stop and scrape down the bottom and sides of the bowl as needed.
  5. Add the flavorings. Add the pumpkin, sour cream, pumpkin pie spice, and vanilla and mix on medium-low speed until fully combined and smooth, scraping down the bowl as needed.
  6. Gradually add the eggs. Add the eggs and egg yolks one at a time, stopping to scrape down the sides and bottom of the bowl after each addition, until fully incorporated.
  7. Fill the crust. Place the springform pan in a baking pan that is at least 1 inch deep and at least 1 inch wider than the springform on all sides (a 15.5- by 10.5-inch jellyroll pan or 8- by 12-inch half-sheet pan will work). Transfer filling to the cooled crust and spread into an even layer.
  8. Put the cheesecake in the oven and make a water bath. Have a few cups of room temperature water ready. Pull out the oven rack and place the baking pan and cheesecake on it. Carefully add the water to the outer pan until it comes to about 3/4 inch up the side of the springform, being careful not to splash water onto the filling. Carefully push the oven rack all the way back in, trying not to splash the water, and close the oven door.
  9. Bake the cheesecake. Bake until the edges of the cheesecake are set but the center still jiggles just a bit, 65 to 80 minutes.
  10. Cool the cheesecake in a turned-off oven. Turn the oven off. Let the cheesecake sit in the oven for 1 hour.
  11. Cool the cheesecake completely. Remove the cheesecake from the water bath, transfer to a wire cooling rack, remove the foil, and let cool for 1 hour. (Do not remove the ring from the pan.)
  12. Refrigerate at least 24 hours. Cover the pan loosely with plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.
  13. Remove the cheesecake from the pan and serve. Uncover the cheesecake. Release and remove the ring of the springform. Transfer the cheesecake, still on the bottom of the pan, to a cake or serving plate. Cut into slices with a long, sharp knife (not a serrated one), rinsing and drying the knife with warm water between each slice for picture-perfect cuts.

Make ahead: The cheesecake can be made, covered, and refrigerated up to 3 days. It can also be frozen, wrapped well, for up to 1 month. Defrost in the refrigerator.

Crust alternatives: Instead of graham crackers, you can use 18 to 19 gingersnap cookies instead. Line the bottom of the pan with a single layer of the whole cookies (skip the other ingredients and mixing anything together).

Boliche Cuban Roast

From http://allrecipes.com/recipe/207840/boliche-cuban-pot-roast/

  • 4 lb eye of round roast
  • 2 (4 ounce) links chorize sausage, cut into pieces
  • 6 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 large onions, thickly sliced
  • 2 bay leaves, crumbled
  • 1 cup dry sherry
  • 3 cups beef broth, or more if needed
  • 4 potatoes, peeled and halved (I usually skip these)

Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.

Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.

Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.

Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.

Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

Spinach & mushroom quiche

Adapted from http://allrecipes.com/recipe/221198/transformed-spinach-mushroom-quiche

Ingredients

  • 1/2 bell pepper
  • 1 clove garlic
  • 4 oz mushrooms
  • 5 oz spinach
  • 1/2 onion
  • 5 eggs
  • 1/2 c milk
  • 1 tbsp chopped fresh parsley or dried oregano
  • 1/8 tsp nutmeg
  • 2 pinches of salt
  • lots of black pepper (~50 grinds)
  • pie crust

Preheat over 400 degrees.

Cook all the veggies, salt.

Bake pie crust for 5 minutes.

Combine the rest of the stuff.

Pour veggie mixture into pie crust, then egg mixture.

Bake 35-40 min, till toothpick in center comes out clean.

Chicken Pot Pie

Adapted from allrecipes

1/2 pound skinless, boneless chicken breast halves – cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
2 cups chicken broth
1/3 cup butter
1/3 cup chopped onion
1/2 cup all-purpose flour *try 1/4 next time
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 375 degrees F

In a saucepan, combine chicken, carrots, peas, and celery. Add broth and boil for 15 minutes. Pour into another bowl, set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Strain in broth. Stir in milk, flour, salt, pepper, and celery seed. Simmer over medium-low heat until thick. Remove from heat and set aside. Stir in chicken mixture.

Bake pie crust for 5 minutes. Pour in mixture.

Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Flank Steak + Chimichurri

Sources: thekitchn, theconcourse

1 1/2 to 2 pounds flank steak

marinade:
2 to 3 tablespoons lemon juice, lime juice, vinegar, or other acid
2 tablespoons olive oil
3 cloves garlic, optional
1 teaspoon salt
1 to 2 teaspoons spices, like chili powder, barbecue spices, curry, or other favorite spice blend

Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.

Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn’t have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.

Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 3 minutes each side, then 2 minutes each side.

Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top.

Rest for 5 minutes (preferably 10): Transfer the steak to a cutting board and rest for 5 minutes.

Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.

Chimichurri: parsley, olive oil, red wine vinegar, salt, pepper, red chili flakes (garlic, optional)

California Shrimp Stacks

From SkinnyTaste

Notes: Cut by 1/3, use less rice

1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber (about 1 small)
1 teaspoon chopped fresh chives or subst red onion
1/2 cup mashed avocado (about 1 medium)
4 teaspoons Furikake or use sesame seeds
4 teaspoons soy sauce
4 teaspoons mayonnaise
1 teaspoon sriracha sauce

Cook rice like this, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.