Review: Pompilio's

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My friend has been raving about Pompilio's in Newport for a couple months now.  She said she loved the small local feel of the restaurant and really enjoyed her meals that she has had here.  I do love Italian, so when my husband was recently craving Italian, I suggested we give it a try.

Pompilio's is located in the small neighborhood of Newport, KY and there is a location in Independence too.  It is well-known for having a scene from Rain Man filmed here.  There was plenty of parking options located on the neighboring streets.  I loved the location, making it definitely feel like a neighborhood gem.

Upon walking in, I was a little taken aback.  The bar area was packed with people...and smoke.  I forgot that Kentucky still allows smoking in restaurants.  I am not one who typically is bothered by smoke actually, but this was pretty intense.  We were led to the hostess stand in another room who asked if we wanted smoking or non-smoking.  We chose the latter.  We were immediately seated to a cozy booth in the back of the restaurant.

As we got comfortable I was able to take a minute to soak in the ambiance and patrons of Pompilio's.  I liked how the interior had a feeling of being in a family restaurant.  There was a variety of patrons, including families, children, and couples.  It wasn't too loud and had some great eccentric pieces adorning the walls.

Ross and I took some time looking over the menu after ordering our drinks.  The menu is huge.  It offers specialty dishes, pastas, chicken, salads, appetizers, and more.  It really is pretty extensive.  I asked our matter-of-fact waitress what she recommended, and she suggested the chicken tortellini which was one of the dishes I was debating, so I went for it.  This was served with a side salad.  Ross decided to order the Cannelloni.  He has never ordered this before, so I was surprised, but it sounded good! He wanted a Caesar salad with his meal.

As we waited, a server brought us some bread to snack on.  This was pretty boring.  It really just was white bread.  It seemed to me like bread that I could get from a bag at the store.

Next, came our salads.  These salads were too a bit disappointing.  It was a portion of iceberg lettuce topped with two cucumbers and two tomatoes.  I had the Italian dressing, which was just okay. Ross didn't really care for his salad either.  It was over-dressed making it taste a bit soggy.  Not terrible, but not that great either.


At this point, we were excited for our entrees to come.  We finished our drinks and chatted while we waited....and waited...and noticed that the table who was sat 10-15 minutes after us received their entrees.  We weren't terribly bothered by this, but we did notice it.  Our waitress did stop by a bit later and apologized for the food taking longer than normal, which was nice to acknowledge.  Finally, our food arrived.

The chicken tortellini is sauteed with garlic, basil, onions, and sun-dried tomatoes and served in a Parmesan cream sauce.  This overall was just okay.  I thought there was way too much cream sauce making it a little too rich for me.  Other than that, I really liked the sun-dried tomatoes and the chicken was pretty good too.  This was a big portion and had about half to take home.  I think this was a decent dish, but just too much cream/cheese, in my opinion.

Ross' dish was not good.  I really can't even try to make it sound good.  I thought it was terrible.  The cannelloni tasted rubbery to me.  It was stuffed with beef and Italian sausage, which really had no flavor.  Ross chose Alfredo sauce on top of it, and I didn't think that had any flavor either.  It really needed some salt and pepper at least.  This was a very bland dish.  I also thought for Italian food it was a small portion. Ross didn't mind though because he didn't like this either.

I was so disappointed in Pompilio's!  I really wanted to like this place.  I thought the interior and exterior is really unique and a lot of people seem to enjoy it.  It was busy, but not on a wait, and prices are pretty fair.  My friend who recommended it said that she has only had the red sauce and really likes that, so if I ever do go back, I guess I will have to try that.  The food and service was just mediocre in my opinion. I don't need a server who is overly friendly or anything like that, but ours was really just down-to-business.  Let me know what you think! I'd love to hear other thoughts on this place.
~Kate

Food: 2
Service:2
Overall Experience: 2.5

Meet Sarah Mobry, Open Arms' New Farm Assistant

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By Ben Penner, Open Farms Director

We’d like to introduce you to Sarah Mobry, who joins our staff as the Open Farms Assistant. Help us welcome her! Here’s some information to help us get to know her better.

Ben Penner: How did you hear about Open Farms?

Sarah Mobry: I heard about it through your Facebook posting. I was a volunteer driver for Meals on Wheels, and found out about Open Arms through a search for their programs in the Twin Cities after I moved from Rochester.

BP: Where did you grow up?

SM: Anoka. I grew up on a plot of land, about 3.6 acres, so similar to the size of Open Farms! My parents grew food on part of the land while some of it was wild grasses and flowers. It was a mix of fruit trees, native grasses and vegetables.

BP: Living with a garden nearby gave you a love of gardening?

SM: Yes, I used to help my mom every summer – mostly eating what I had picked.

BP: So you kind of knew what you wanted to do?

SM: I have always been kind of a tree-hugger type. I learned to volunteer on farms. My first farm was a squash farm – squash as far as the eye can see.

BP: What was your favorite class in school?

SM: I went to an environmental college, Northland College in Ashland, WI. I took an orienteering class in the winter. Basically they let everyone loose with a compass on snowshoes. It was fantastic. They had a farm, too, with wind power. It was all vegetables and no fruit.

BP: What is your favorite vegetable?

SM: That’s a tough one. I like everything. I’d say zucchini. You can do a lot of good stuff with it. You can bake with it, grill it, you can do a lot of things. Heirloom tomatoes are a close second, though.

BP: What fun fact would you like everyone to know about you?

SM: I am running the Chicago marathon in October, so that takes up a lot of my time.

BP: Have you ever done a marathon?

SM: I’ve done a half-marathon before.

BP: Do you run every day?

SM: Yes. I’m up to 10 or 12 miles on my long runs.

BP: What would you like to learn at the farm?

SM: Most of what I have done has been the sort of grunt-work of the farm at the beginning of the season. I’d like to see how things get wrapped up at the end of the season in the fall. Everyone does everything a little differently, so it will be good to learn a different system and all of the inner workings.

BP: Is there anything else that you would like people to know?
SM: I have a daughter, Amelia. She is four and is a lot of fun. I think the farm is a great place for kids – maybe because that was my experience. I think kids should know where food comes from – they should know what a tomato plant is!Welcome to Open Farms, Sarah!

Weekly Recipe #80: Ben's BBQ Chicken Marinade

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In honor of Labor Day weekend coming up, we asked our kitchen staff for their favorite end-of-summer recipes. Chef Ben Harrelson, our resident grilling guru, gave us this flavor-packed marinade. Gather your friends and family, fire up the grill and enjoy the long weekend!

Ben's BBQ Chicken Marinade

1 bottle Anchor Steam beer
1 tbsp. chili powder
1 tsp. dry thyme
1 tsp. dry oregano
1/2 tsp. dry mustard
1 tbsp. salt
1 tsp. black pepper
1/2 cup molasses
1/4 cup lemon juice
1/4 cup cider vinegar

1. Mix all ingredients together.
2. Marinate chicken for several hours or overnight.
3. Light up the charcoal grill and have at it!

Weekly Recipe #94: Red Cabbage with Apples

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We all have our favorite Open Arms lunches, among mine are the vegetable soup, meat balls and, recently, the pork chop with red cabbage. Our talented chefs mix apples into the cabbage, adding a surprising sweet-tart note to its earthiness.

I've tried to reproduce this beautiful, crimson dish at home, and the following recipe is the result. While it's not an exact replica, it is pretty tasty. Serve it up as a side dish or as a bed for a tender piece of braised pork.

Red Cabbage with Apples

(Serves 4 to 6)

1/2 med red cabbage, finely sliced
1 tbsp. olive oil
2 tbsp. butter
1 shallot, finely chopped
3 sprigs fresh thyme
1 bay leaf
2 firm red apples, peeled, cored and diced
2/3 cup fresh apple juice
2 tbsp. white wine vinegar
1 tsp. brown sugar
1 tsp. juniper berries
10 peppercorns
Salt and pepper


2. In a heavy-based pot, warm the olive oil and butter and, once it is melted, add shallot, thyme, and bay leaf. Heat until the herbs are fragrant.
3. Add the red cabbage and cook, stirring occasionally, for 5 minutes or until it softens.
4. Add the apples, apple juice, vinegar, brown sugar, juniper berries and peppercorns. Season with salt and pepper, cover and let the mixture simmer, stirring occasionally, for 1 hour.
5. Remove the juniper berries and serve.

Weekly Recipe #95: Spicy Kale & Chickpeas

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By Susan Pagani, Communications Director 
I've been cooking my beansfrom scratch since college probably, but for some mysterious reason I only juststarted making homemade chickpeas this year. Viva la difference! It's likediscovering a whole new bean -- tender, nutty and delicious.
Here's my advice: Save thecanned garbanzos for things you are whirling up with flavorful ingredients likegarlic and tahini; if you are eating a whole bean, homemade chickpeas are somuch more delicious their worth the small amount of work it takes to make themyourself.
In this recipe, the beanssoak up the heat of the pepper flakes and the salty oil and so are extra creamyand savory nestled in the delicious kale. Add bright flecks of lemon and it's afine thing, lovely on either rice or noodles.
Spicy Kale & Chickpeas Adapted from theincredibly useful "Super Natural Everyday" by Heidi Swanson.
(Serves 4 to 6)
3 tbsp. extra virgin oil4 cloves garlic, finelychopped1/2 tsp. red pepper flakes(or more!)Salt, to taste One bunch Kale, choppedGrated zest of 1 lemon2 cups chickpeas, cooked
1. Combine olive oil,garlic, red pepper flakes and 1 big pinches of salt in a large, cold skillet,and then heat on medium until the garlic starts to sizzle. Don't let the garlicbrown!2. Toss the kale into theskillet and stir until they are wilted and tender. 3. Add the lemon zest andchickpeas and continue to heat until the chickpeas are warmed through. 4. Taste for salt andserve.

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Winter Holidays: Celebrating Gluten-Free

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Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.



A Mid-Winter's Menu


Brunch and Breakfast
Apple Cake with Cranberries
Applesauce Crumb Cake
Cranberry Banana Smoothie
Eggs Diablo on Soft Polenta
Gold Potato Frittata
Maple Apple Sausage Patties
Pumpkin Bread with Walnuts 
Pumpkin Donuts (baked, cinnamon-sugared)
Pumpkin Scones with Maple Nutmeg Icing
Pumpkin Waffles
Roasted Vegetable Cheddar Quiche
Ruby Applesauce
Smoked Salmon & Spinach Goat Cheese Strata
Sweet Potato Coffee Cake





Bread and Muffins
Banana Nut Bread
Chocolate Gingerbread
Cranberry Bread
English Muffins
Gluten-Free Ryeless "Rye" Bread
Pueblo Bread with Green Chiles 
Pumpkin Bread with Walnuts
Pumpkin Pie Bread
Pumpkin Muffins with Streusel Topping
Quinoa Breakfast Brownies
Skillet Cornbread with Green Chiles
Sour Cream Blueberry Muffins
Sweet Potato Cornbread
Whole Grain Olive Bread



A Holiday Lunch
Baked Cheddar Pasta
Best Vegan Mac and Cheese
Brown Sugar Turkey Meatloaf
Cranberry Buffalo Roast Stew
Garlicky Shrimp & Spinach Bake with Mozzarella
Mediterranean Pasta Frittata with Goat Cheese
Pineapple Salmon Brown Rice Bake with Green Chiles
Quinoa with Butternut Squash, Cranberries
Roasted Acorn Squash Risotto
Roasted Vegetable Chowder
Sweet Potato Latkes with Ruby Applesauce
Vegetarian Shepherd's Pie



Appetizers & Bites

Crispy Latkes and Cinnamon Applesauce
Crispy Potato Sticks with Roasted Tomato Salsa
Hummus Tahini with Spiced Oil
Pecan CrackersRoasted Eggplant Tapenade
Roasted Red Pepper Hummus
Vegan Hot Artichoke Dip
Winter Pesto



Slow Cooker Comfort
Coconut Chick Pea Soup
Beef in Pomegranate Sauce
Butternut Chili
Cranberry Buffalo Roast Stew with Potatoes
Pork Roast in Apricot Mushroom Sauce
Sweet Potato Soup



Buffet & Pot Luck Dishes
Cozy Beef Rice Bake with Mushrooms and Cranberries
Horseradish Spiked Red Potato Salad- Serve Warm
Jazzed Up Turkey Tetrazzini
Pinon Rice Bake with Artichokes and Goat Cheese
Roasted Vegetable Noodle Kugel
Sweet Potato Black Bean Enchiladas
Garlicky Shrimp & Spinach Bake
Turkey and Sweet Potato Enchiladas
Turkey Meatballs in an Asian-style Sauce



Dinner Is Served
Baked Chicken Mediterranean with Peppers
Beef and Potatoes au Chocolat
Beef in Pomegranate Sauce
Italian Meatballs
Lasagna Vegetariana
Maple Roasted Acorn Squash with Curried Apple & Cranberry Cornbread Stuffing
Pumpkin-Sweet Potato Soup
Pomegranate Glazed Green Beans & Portobellos
Roasted Acorn Squash Risotto
Savory Roasted Winter Vegetable Ragout with Shaved Parmesan
Stuffed Cabbage with Roasted Sweet Potato & Quinoa



Dessert
Anise Biscotti
Apple Crisp (with Quinoa Flakes)
Apple & Pear Crisp
Apple Cake with Cranberries
Buckwheat Chocolate Chip Cookies
Chocolate Biscotti- low sugar
Chocolate Chip Cookies
Chocolate Cupcakes with Coffee Icing
Chocolate Layer Cake
Chocolate Peppermint Cookies
Chocolate Quinoa Brownies
Coconut Carrot Cake with Cream Cheese Icing
Coconut Chocolate Nirvana Bars
Coconut Layer Cake
Coffee Biscuits with Chocolate ChipsCranberry Crumble
Dark Chocolate Brownies
Espresso Chocolate Chip Cookies
Flourless Chocolate Cake
Gingersnaps
Lemon Almond Yogurt Cake
Lemon-Iced Ginger Thins
Maple Frosted Pumpkin Cake
Mexican Chocolate Cake
Orange Creme Cupcakes
Pumpkin Cheesecake Pumpkin Pie
Quinoa Pumpkin Cookies
Snowy Lemon Cookies
Sweet Potato Pie

P E A C E

Gluten-Free Pumpkin Cheesecake

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Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week to shun dessert in favor of lettuce and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2012. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may feel the need to cleanse my palette in the bright new year that lurks around the corner (the new year the Mayans allegedly did not give a whit about). Detox mulligatawny is surely in my future. If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good. If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We have plenty of time, come 2013, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first in line with fresh whipped smoothies and cleansing soup recipes come January.

But this week? Nah.

There's one more gluten-free dessert recipe to share in 2012.

And it's cheesecake. Well, faux cheesecake. And no one will suspect it is vegan and gluten-free.

I won't tell, if you won't.


Have a beautiful, safe, healthy, light filled New Year!

No eggs or dairy in this rich and creamy gluten-free cheesecake.

Gluten-Free Vegan Pumpkin Cheesecake Recipe

This recipe is loosely based on my pre-celiac pumpkin cheesecake recipe. The cheesecake crust is based on my coconut-pecan pie crust recipe from my Pumpkin Praline Pie. Serve slices garnished with fresh berries, if you like. Or mint leaves.

Preheat the oven to 325ºF. Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper.

First, make the cheesecake crust:

Crust ingredients:

1 cup flaked coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
5 tablespoons vegan butter (I used Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks a bit like coarse sand. Add in the vegan butter and pulse in quick, short bursts until the crumbs are moist and fall away from the sides of the bowl.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about half the way up.

Set aside.

Wash out the processor bowl.

For the cheesecake filling:

16 ounces vegan cream cheese (I used 2 8-oz containers of Vegan Gourmet Non-GMO Soy Cream Cheese)
14 ounces organic non-GMO silken tofu (I love the sprouted soy tofu)
1 cup cooked organic pumpkin (canned is fine)
2 tablespoons fresh lime juice
2 teaspoons bourbon vanilla
1 cup packed light brown sugar
2 tablespoons tapioca starch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions:

Scoop the vegan cream cheese, soft tofu, and pumpkin puree into the food processor bowl. Add the lime juice, vanilla extract, sugar, tapioca starch, ginger, cinnamon and sea salt. Process until the ingredients form a smooth and creamy pudding-like filling.

Spoon the pumpkin cheesecake filling into the prepared pan. Spread the filling evenly and smooth out the top with a back of a spoon.

Place in the center of a pre-heated oven and bake for 55 to 60 minutes until golden. Turn the oven OFF. Leave the cheesecake in the cooling oven to set for one hour.

Remove the cheesecake from the oven and set it on a wire rack to continue cooling.

When cool, place a piece of parchment paper over the top of the pan and place an inverted dinner plate on top. (This helps to keep condensation from forming and dripping onto the cheesecake.)

Chill the cheesecake for several hours- overnight is even better.

Using a thin flexible spatula or plastic knife, gently loosen the sides of the cake from the Springform pan; release the spring and carefully remove the ring.

Use a thin sharp knife to slice the cheescake. Serve with a dollop of coconut whipped cream, fresh berries, or mint leaves.

Cook time: 1 hour

Yield: Serves 10-12



More pumpkin cheesecake goodness from bloggers:

The Baking Beauties: Gluten-Free Pumpkin Cheesecake

Pumpkin Cheesecake with Sour Cream Topping at Hold the Gluten

The Whole Life Nutrition Kitchen: Gluten-Free Pumpkin Cheesecake

Book of Yum's Gluten-Free Dairy-Free Egg-Free Pumpkin Cheesecake

Pumpkin Cheesecake Bars by Jules Gluten-Free

Elana's Pantry: Gluten-Free Pumpkin Cinnamon Cheesecake

Win a KitchenAid Mixer for Mother's Day!

To contact us Click HERE




Remember how I told you about an upcoming awesome giveaway that I would be participating in? Well, the time has finally arrived for your chance to win a KitchenAid mixer! Mommy and Me Giveaways, Frugal Experiments, Wahm Options, Mom To Bed By 8, Holy Cannoli Recipes and 23 other awesome blogs have teamed up to bring you an amazing giveaway for Mother's Day! We're giving away a KitchenAid Artisan 5-quart Stand Mixer! Winner will have a choice in color depending on prices on Amazon at the time the giveaway ends, valued at up to $300! The winner will get their prize in time for Mother's Day too!



Features of the KitchenAid Artisan 5-quart Stand Mixer (from the manufacturer):

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.
The 5-quart polished stainless steel bowl with ergonomic handle is big enough to handle large batches of heavy mixtures. Its ergonomically designed handle is contoured to fit the hand and makes lifting the bowl more comfortable.
Unique Mixing Action The beater spins clockwise as the shaft spins counter clockwise; moving the beater to 67 different points around the bowl. This unique mixing action creates a thorough blend of ingredients and eliminates the need to rotate the bowl.
Multiple Speeds10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.
Versatile AccessoriesThe flat beater, dough hook, and the professional wire whip add to the versatility of the mixer. The flat beater is the ideal accessory for mixing normal to heavy batters. From cake mixes to firm cookie dough, the flat beater mixes quickly and thoroughly.
The dough hook mixes and kneads yeast dough, saving both time and the effort of hand-kneading. The wire whip incorporates the maximum amount of air in whipped mixtures for fluffier whipped cream and angel food cakes.
All attachments are solidly constructed, and attach easily to the stand mixer.
Easy Clean UpThe pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.
The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.
Optional AttachmentsOptional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

Blogs participating:

One lucky US reader is going to win this KitchenAid Mixer in choice of color valued at up to $300! Giveaway ends May 7th at 11:59pm EST.


a Rafflecopter giveaway

Soba Noodles & Seared Salmon in Ginger-Green Onion Broth

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Okay I know that I've been on a soup kick lately but I have been cruising through Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year by Kate McMillan and so far I've loved every recipe. Plus it's finally feeling like winter here in the desert. It's been in the 50's and it's pretty gloomy out, so I've been in a soup mood. This recipe was a surprise for both the Mr. and myself. I don't know why but I've always been on the fence with fish. Some days I like, and other days I can't stomach it. So I was nervous for that reason plus the fact that the Mr. does not like ginger. However, the Mr. commented how great the flavors were and I practically licked the bowl. So, I think it's safe to say that we both really enjoyed it. :)


 I love super easy recipes. Everything gets thrown in the pot and at the end you fry your fish and BAM you're done. There is no crazy prep work or cleanup needed for this. I suppose you could always slice the onions and mince the ginger ahead of time if you wanted to but as I was bring the liquids up to a boil I was chopping and dropping the ginger and onion in the pot. There isn't anything that I would change from this recipe because the soup was delicious.

 Serves 4

• 4 green onions 
• 4 c. chicken broth 
• 2 in. piece of ginger, peeled and minced 
• 1 star anise 
• 2 Tbsp low sodium soy sauce 
• 1 tsp. mirin 
• a few drops of sesame oil 
• 6 oz soba noodles, broken in half 
• 3/4 lb center cut salmon, cut into 4 equal pieces, skin and bones removed 
• 2 Tbsp. oilsalt and pepper 

1. Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl. 
2. In a large, heavy pot, combine the broth, ginger, the white and pale green slices of onion, star anise, soy sauce, mirin and sesame oil over med-high heat. Bring the broth to a boil, reduce the heat to low and simmer for 10 minutes. Turn the heat off, cover the pan, and let steep for 10 minutes. Strain the soup, discard the solids and return the broth to the pot. Bring the broth to a boil. Add the noodles and cook, stirring once or twice, for 4 minutes.
3. Meanwhile, place a small frying pat over high heat until it is very hot. Brush the salmon with oil and season with salt and pepper. Sear the salmon to med-rare, 4-5 minutes per side. 
4. To serve, use tongs to divide the soba noodles among 4 shallow bowls. Ladle the hot broth into each bowl and top with a piece of salmon. Garnish with the sliced dark green onions and serve

Printable Recipe

New Year's Resolutions in MAY?! Calorie Budget Report!

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Who talks about New Year’s Resolutions in May? We do. How youare you doing with yours?  My 2 resolutionshad to do with BUDGETING… 1. My money 2. My calories to lose some weight.  Today’s post will revisit the latter.   I started to count calories (using myfitnesspal app) back inNovember.  I’ve lost 12+ pounds and I amreally happy with how all my clothes fit.  Moreso, I am happy about what I eat and how I feel.   My “pals” who include girlfriends, sisters,mom, cousins, uncles, my husband and everyone else who asks us about it, can’tbelieve how it works!  It is pure MATH…clear scientific evidence (calories in- calories out)!  Counting calories works to lose weight! Everyonewho stuck with it religiously for 12 weeks has made significant healthy changes.  Besides the inches lost, we have had some greatlaughs and created memories cheering each other on and competing atthings.  It has been a fun game to playwith each other- for heaven’s sake, my husband special ordered me adidas shoeswith “muffintops” embroidered across the heel.  A couple girls got into the “alpha dog”competition at the gym and they kicked BUTT! One of them is advancing to the nextround.  I have enjoyed many “plank offs”at parties with these healthy buddies. My uncle who is 20- years older than me won the last round- darn it!      

This post was inspired by 2 of my favorite “sisters”… we won’tuser real names just yet so we will call them… Mrs. Weet Weet and Mrs. GigglesMcGoo!   They want to lose weight but they just aren’tsure what to eat or how to grocery shop. A fellow muffintop loser (the Ridler) and I put this together as aneasy to use guide for dropping some pounds. Starting with BREAKFAST!
First, a few notes from my experiences: When I first became aware of calories, I kept going over my1310 calorie a day budget.  My friendlooked at my log and we quickly realized that I ate up most of my calorie allotmentbefore noon!  I also realized that I havea lot of will power in the morning and it starts to dwindle as the day goes on.SO- the best place to start to make changes was in the morning… atbreakfast.  Then later in the evening, Imight have room for an evening snack or glass of wine. 
COMMIT TO 8 WEEKS!  Ifyour 8 weeks starts now- you are looking at now until the middle of July.  First, you have to learn to record everythingyou eat… that takes a few days.  I usedto nibble the kids leftovers and take “handfuls” of things without even realizingit.  Measure EVERYTHING! Once you knowhow to record everything that goes into your mouth, you can try to adjust theamounts.  Becoming, aware of your dailyhabits takes a few weeks to get used to. Then it will take you a few more weeks to make new habits.  That’s why I think that 8 weeks is a magicnumber to see results!  You will get intothe swing of it! Before you know it, you will be dropping 1 pound a week. Yourclothes will loosen up! You will feel lighter! You will have more energy! Youwill be able to move more quickly and confidently.  Boom! You hit your goal then you can eat morecalories per day again. When you reach 8 weeks, you will want to do another 8 weeks with a new goal.  
 Calorie Breakdown:200 (breakfast 8- 9am)100 (snack 10 or 11am)250- 350 (lunch- noon or 1)100 (snack 3pm)350-450 (dinner 6-7pm)100 (evening snack)
TOTAL: 1100- 1300 calories
Breakfast:
OPTION 1:

Oatmeal Bliss! 

Oatmeal (150 for 1/2 cup)- Almond unsweetened vanilla milk (18calories for 1/2 cup)Add a handful of blueberries, strawberries, grapes or blackberriesJ (when they are startto go bad and are getting mushy you can still eat them in your oatmeal or a smoothie!)- ~20 caloriesCoffee or Tea with measured 1 Tbsp creamer 35 calories- (Splenda?Stevia? NO SUGAR) Total – just over 200

OPTION 2:

Eggerific Sandwich!

Egg white sandwich- ½ English muffin (50 calories for Thomaswheat), 2 egg whites (18 calories per), thin slice of ham (15 calories) spraybutter (zero calories)¼ cup of cottage cheese (45 calories)Coffee or Tea with measured 1 Tbsp creamer 35 calories- (Splenda?Stevia? NO SUGAR) Total- less than 200
  OPTION 3:

Shake it up! 

Protein shake- 1 scoop ~100 calories, 1 whole cup of almondmilk (35 calories) plus fruitIt doesn’t seem like it fills you up but it’s fast andhealthy- great way to get your vitamins and suppliments. It’s an energy booster…it starts your metabolism.  Plus, youwill be eating 2 hours later. Coffee or Tea withmeasured 1 Tbsp creamer 35 calories- (Splenda? Stevia? NO SUGAR) Total: Less than 200

OPTION 4: 

Yogie Morning!

1 serving of greek yogurt (140 calories) with high protein granola(1/8 cup 70 calories) Coffee or Tea with measured 1 Tbsp creamer 35 calories- (Splenda?Stevia? NO SUGAR) Total: 200


OPTION 5: Peanut butter (1 Tbsp is 100 calories) on an English Muffin(Thomas wheat 100 calories)*You will figure out that a whole Tbsp and a whole muffin isa lot! You could cut it in half.Coffee or Tea with measured 1 Tbsp creamer 35 calories- (Splenda?Stevia? NO SUGAR) Handful of berries (25 calories)Total- less than 250

Now remember, IF YOU DO A CARDIOVASCULAR exercise to burnextra calories, you can eat more! Add them to your calorie count! Get to the gym, go for awalk, a bike ride, chase your kids at the park, play softball, do yoga etc.etc. !
As I have said before, I LOVE breakfast foods! I use to LOVE cereal.  I used to eat Kashi Go Lean Heart to Heart cereal (thekids call it “mom kind”) almost every day. Now I enjoy it now and again but smaller portions and with skim milk or almondmilk.I have beenknown to eat a pumpkin roll with cheesecake filling french toast but I savethose for dessert on days that I work out.  
I don't like to call this a "DIET" in the sense of a temporary thing... it should be changing the way you eat forever... HOWEVER, you will NOT have to monitor so closely what you eat for too long.  Do it until you make new habits and lose the weight. While you are trying to lose you are consuming a deficit of calories.  Once you get used to new foods and portions, you will not want to go back to your old ways- your old ways will gross you out.  You will get more calories a day to maintain you new weight and your new calorie count will feel like a ton.  This new YOU will feel great! It WILL make your form new habits to eating the rightportions of food!  Please note: I knowthere are always better and better ways to eats. (eliminating caffeine,cleanse, raw foods, all organic, vegetarian, no sugar) This is where I am on myjourney and I am REALLY happy to be here now.  Another BLOG that I LOVE is REAL FOOD. They are all about healthy choices! 
So, there ya go… those are our favorite breakfast options todrop pounds.  Tell us what youthink!  Look forward to upcoming posts forlunch, snack, dinner and dessert options.

Chunky 'Choke & Chickpea Chow ♥ aka Chunky Artichoke & Garbanzo Spread

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Today's vegetable recipe: A great veg(etari)an sandwich spread, a sort of hummus meets artichoke dip. Weight Watchers, just 1 or 2 points, that's because the dense calories of chickpeas have been lightened up with virtually calorie-free artichokes. Vegetarian and when made with vegan mayonnaise, not just vegan, "Vegan Done Real".
Cha-Ching! When the word dancer in me noticed the chance to title this recipe with three CHs in a row, twas no chore to challenge myself to channel a fourth. "Chow" fit the bill! Chafing, I know, to my chagrin! But it might have been worse. You just don't the temptation to turn this into a mushroom spread too, you know, with chantarelles, perhaps with cheese and leaves of chive, served on china? And eaten with chopsticks! Please, tee hee, won't this arouse a small chortle?
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