Month: January 2012

Pam’s Tomato Sauce

2 cans whole, peeled tomatoes in juice

1 onion, chopped

6-8 cloves garlic, minced

1 bunch of fresh basil, cut into strips

1-2 Tbsp sugar

Salt to taste

Saute onions in olive over low-medium heat until tender.  Add garlic and continue to saute with the onions for about 5 minutes.  Add tomatoes, plus juice from one can.  Add salt and sugar.  Let simmer 20 minutes.  Break up tomatoes with potato masher.   Add strips of Basil.

Pumpkin Cheesecake

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cups finely ground ginger cookies, homemade or store bought
  • 1 tablespoon granulated white sugar
  • 1/4 cup unsalted butter, melted

Filling Ingredients

  • 3 8oz.pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice

Whipped Cream Ingredients

  • 1 pint heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 cup powdered sugar


  1. Bring all ingredients to room temperature.

Making the Crust

  1. Mix crust ingredients together. Press into the bottom of your spring-form pan. Tip: A heavy glass with a flat bottom or similar helps.
  2. Bake for 5 minutes at 350. Set aside.

Making the Filling

  1. Combine cream cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.
  2. Add pumpkin, eggs, and spices, to the cream cheese mixture and beat until smooth and creamy.


This is the most tricky step. It is very easy to overcook a cheesecake. You can tell that your cheesecake is done baking when the sides have set up but the center is still wobbly and wet in appearance. Overcooking will cause ugly cracking and may affect the texture of your cheesecake.

  1. Pour cream cheese mixture into pan and bake at 350°.
    1. 50-60 minutes for a 8″ spring-form pan.
    2. 30-40 minutes for a 9″ spring-form pan.
  2. After about half way through keep a close eye to make sure you don’t overcook.


  1. Set cheesecake on wire rack and let cool completely (at least 2 hours).
  2. Cover and chill overnight.

Whipped Cream Topping

  1. Beat cream until soft peaks start to form.
  2. Add sugar, extract, and spices.
  3. Continue beating until desired consistency is reached. Do not overbeat.


  1. Slice it up, add a whipped cream dollop to each slice, and watch your thighs grow in real time!

Vegetable Tagine

Servings: 4


  • 4 cloves garlic, finely minced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • juice of one lemon
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 small sweet potatoes, peeled and cut in half length-wise, then into quarters
  • 2 red potatoes, unpeeled and cut the same as sweet potatoes
  • 1 small eggplant, unpeeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 large bell pepper, cut into 1-inch pieces
  • 2 tomatoes, cut into eighths
  • salt to taste


  1. Stir together the garlic, paprika, cumin, cayenne, salt, cilantro, parsley, lemon juice, vinegar, and olive oil.
  2. Steam or parboil potatoes until just barely tender, about 10 minutes.
  3. Put the potatoes in a large baking dish along with the rest of the vegetables. Pour the marinade over and toss until the veggies are evenly coated. Cover and set in the refrigerator to marinate for about an hour.
  4. Bake, covered, for about 35 minutes at 375. Remove lid and bake for another 10-15 minutes, until the vegetables are completely tender. Serve over couscous.

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