Friday Night Fun Meal
Main Course: Cumin Chicken, Seasoned Broccoli & Pepino Melon.
Desert: Raw Crust, Raw Chocolate Tofu Cheesecake
Cumin Chicken and Broccoli are standard issue as far as my cooking repertoire goes. Pepino Melon was something new thrown in (more on that later)
The real new and fun for this meal was the CHEESECAKE!
I’ve been researching raw crusts; most use nuts and dried fruits. There were tons of recipes and suggestions and people complaining about other people who want to eat raw and people firing back at those complainers to mind their own business. It got messy, and overwhelming.
So I decided to just wing it and make a crust with what I had in the kitchen cabinets. For the filling I just modified a chocolate tofu souffle I accidentally created a couple weeks back.
INGREDIENTS / CALORIES
- 22 Almonds—————-133 calories
- 1 small Carrot—————-8 calories
- 4 dried Apricots————55 calories
Yields 2 Raw Crusts——–220 calories
1 crust ———————–110 calories
- 3 oz Tofu—————————————-70 calories
- 5 Tbsp Plain Non-Fat Greek Yogurt——–43 calories
- 1 Tbsp Tapioca Flour————————-25 calories
- 2 Tbsp Cocoa Powder————————20 calories
- 1/8 cup Unsweetened Almond Milk———3 calories
- 2 Tbsp Splenda———————————-0 calories
- 1/8 tsp Imitation Vanilla Extract————0 calories
Yields 3 servings——————————-163 calories
Per Cheesecake 1/2 serving——————-20 calories
Start by grating your carrot.
Mine was this little tiny carrot I found in the back of the fridge (didn’t yield a lot after shredding)
Then drop your carrot into your blender.
Add to the blender your almonds and your apricots. Keep pulsing and let them get all chopped, mixed, blended and sticky.
Not gona lie, my blender didn’t do a very good job. I went at some of the larger chunks with a knife but it still wasn’t too blended or mixed and had pretty large chunks of nuts.
I’ve had a food processor on my kitchen wish list for a while but….. we’ll see 🙂 Got to gather those dollhairs!
You need to press your crust into the dish you will be serving it out of. Use your fingers and be prepared to get super sticky. Since I had such a small amount of crust I choose two cute little wine glasses I found in the back of the cabinet (thanks roomie!)
I figured be fancy! Plus they were semi small enough for the small amount of crust I’m working with.
Stick them right into the freezer while you start on your cheesecake filling.
(Just so you know every time I say cheesecake I say it long and drawn out and sorta in a Frankenstein/Opera voice)
Your cheesecake filling is SUPER simple. The Tofu makes everything really creamy and yummy, the Coco Powder gives the best kick of chocolate and the Tapioca flour makes everything thicken up really nicely.
Pulse, Blend, Puree.
I had a TON of cheesecake filling left over. Actually enough for two more servings (made delicious desert later on) And you know I licked, cleaned, scraped that blender free of all chocolaty deliciousness!
Put them back in the fridge until you’re ready to eat. (which in my case wasn’t too long on chill time)
While your cheesecake filling sets up and chills you can get started on your main course.
Cumin Chicken & Veggies
- 1 Chicken Bread———————-120 Calories
- 2 tbsp Apple Cider Vinegar———–0 Calories
- Carrot Juice (from crust)————–4 Calories
- 1 tsp Cumin, ground——————–0 Calories
- 2 Broccoli Stalks———————–64 Calories
- 1 Pepino Melon————————80 Calories
- McCormick’s Garlic &
Herb Seasoning————————-0 Calories
- 1 tsp Cayenne Pepper——————6 Calories
- 1 tsp Garlic Powder——————–9 Calories
- Non-stick Cooking Spray————-0 Calories
Total Calories per Serving————————–283 Calories
Dose chicken with your vinegar, spices and cumin and let sit. Chicken will thaw and marinate while you live your day.
Here is my chicken after sitting for a while marinating, I’ve already placed it in foil and my baking dish. I also added into it the carrot juice that I squeezed from my shredded carrot in the raw cheesecake crust preparation. Who knows if it made a taste difference but I figured why pour it down the drain when I could add it to my chicken!
I’m still not exactly sure if the pepino melon is a fruit or a vegetable. I was walking around the produce section of the grocery store when I saw this pretty little purple and yellow thing sitting there.
So I bought it. Then I googled. Then I was confused. Some sites said bite into it like an apple, skin and all. Some said peel it and treat it like a squash, slice it up and cook. Some called it a fruit, others a vegetable.
I tried a raw piece, didn’t taste very good, really didn’t taste like anything….
In the end I left the skin on, sliced it laid it flat on my baking sheet and treated it like a veggie.
When it was all said and done the pepino melon baked sorta mushy and turned sweet(ish), but with my spicy seasoning it turned into a great combination!
When you’re ready to eat…..
Slice your pepino melon and chop your broccoli into florets. Spread on a baking sheet, spray with non-stick cooking spray and sprinkle generously with the rest of your spices.
Stick in the oven at 350 for about 20 minutes or until your chicken is done, your melon isn’t mushy and your broccoli isn’t crunchy. (enjoy keeping track of that)
I forgot to take a picture but I baked my chicken in a little foil packet, I like cooking my chicken in the little foil pouch because it seals all the juices and moisture in. PLUS it cuts back on my clean up time!
Lazy right here
Done, then eat.
This dinner and desert was DELICIOUS!
I overcooked my cumin chicken because I was waiting on the melon to finish. Next time put the melon in first then add the chicken and the broccoli.
I’ve never had pepino melon before but I really like it; it was sweet and soft and the spices I used on it were spicy so a great contrast.
The cheesecake was good but…..not great. I liked the almonds in the crust but not the apricots, I think it made it too sweet. Next time I will definitely be adding something to keep with the crumbly-crust-not-too-sweet taste. The filling was of course delicious 🙂