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Greek Yogurt Cheesecake with Ouzo-Poached Figs

This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Corfu made with dried figs macerated and kneaded with ouzo and pepper, which are formed into disks and dried in chestnut leaves. It’s also delicious with seasonal fruits, fresh or dried and poached, or with whole preserves.

Servings: 16 servings
Total Time: 3 3/4 hours (including cooling time)
Ease of Preparation: Moderate
Health: Low Cholesterol, Low Sodium


Ingredients:

Crust
15 plain Melba toasts (about 4 ounces; not Melba “snacks”)
1/3 cup walnut halves
2 tablespoons extra-virgin olive oil
2 tablespoons sugar

Cheesecake
14 ounces reduced-fat (Neufchâtel) cream cheese
1 cup sugar
2 1/2 cups low-fat or nonfat plain Greek yogurt (see Ingredient Note)
7 large egg whites
1 teaspoon cinnamon

Topping
16 whole dried figs
2 cups warm water
1/2 cup ouzo , Mavrodaphne or port wine (see Ingredient Note)
2 rose geranium leaves , plus more for garnish (optional; see Ingredient Note)
1 cinnamon stick
1 3-inch strip orange zest
1/2 cup sugar


Steps:

1: To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.

2: Process Melba toasts and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes.

3: To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.

4: Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.

5: To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.

6: Strain the figs, reserving the soaking water. Strain the soaking water into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest. Chop the figs and return them to the syrup.

7: Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.

Nutrition: (Per serving)

Calories - 263
Carbohydrates - 35
Fat - 10
Saturated Fat - 5
Monounsaturated Fat - 3
Protein - 9
Cholesterol - 19
Dietary Fiber - 1
Potassium - 134
Sodium - 196

Cover and refrigerate the fig sauce (Steps 5-6) for up to 1 week. | Equipment: 10-inch springform pan

r d p

Roasted Eggplant & Feta Dip Kochilas, Diane

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.

Servings: 12 servings, about 1/4 cup each
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Roasted Eggplant & Feta Dip
1 medium eggplant (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese , preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper , finely chopped
1 small chile pepper , such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper , or to taste
1/4 teaspoon salt
Pinch of sugar (optional)


Steps:

1: Position oven rack about 6 inches from the heat source; preheat broiler.

2: Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.

3: Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Nutrition: (Per serving)

Calories - 75
Carbohydrates - 4
Fat - 6
Saturated Fat - 2
Monounsaturated Fat - 4
Protein - 2
Cholesterol - 6
Dietary Fiber - 2
Potassium - 121
Sodium - 129

Cover and refrigerate for up to 2 days.

rs p

Broccoli, White Bean & Cheddar Soup EW (Test Kitchen)

Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.

Servings: 6 servings, scant 1 cup each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, High Calcium, Heart Healthy, Healthy Weight


Ingredients:

Broccoli, White Bean & Cheddar Soup
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup water
1 pound broccoli crowns , trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans , rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese


Steps:

1: Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.

2: Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition: (Per serving)

Calories - 153
Carbohydrates - 15
Fat - 7
Saturated Fat - 4
Monounsaturated Fat - 0
Protein - 11
Cholesterol - 21
Dietary Fiber - 6
Potassium - 435
Sodium - 437
Nutrition Bonus - Vitamin C (94 daily value), Vitamin A (25 dv), Calcium (21 dv).

Pasta with Creamy Mushroom-Pea Sauce

Kafka, Barbara

Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.

Servings: 4 servings, 13/4 cups each
Total Time: 50 minutes
Ease of Preparation: Easy
Health: High Fiber, Low Sat Fat, Low Cholesterol, High Potassium, Heart Healthy


Ingredients:

8 ounces whole-wheat pasta , such as fusilli or rotini
3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas
1 teaspoon extra-virgin olive oil
2 ounces sliced prosciutto , diced
2 cloves garlic , minced
2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)
1 tablespoon all-purpose flour
1/4 cup white wine
1 cup reduced-sodium chicken broth
1/4 cup whipping cream
Lots of freshly ground pepper , to taste


Steps:

1: Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.

2: Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

3: Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

Nutrition: (Per serving) Calories - 432 Carbohydrates - 65 Fat - 9 Saturated Fat - 4 Monounsaturated Fat - 2 Protein - 20 Cholesterol - 29 Dietary Fiber - 12 Potassium - 578 Sodium - 520 Nutrition Bonus - Vitamin A (50 daily value), Iron & Vitamin C (20 dv), Folate (19 dv), Potassium (16 dv).

EatingWell Sloppy Joes

EW

Our version of the classic, convenience dinner is sure to please the whole family, even with the added fresh vegetables. Make It a Meal: Serve with roasted potato wedges and steamed beans.

Servings: 8 servings, generous 1/2 cup filling each
Total Time: 45 minutes
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Sat Fat, Low Sodium, High Potassium, Heart Healthy


Ingredients:

12 ounces 90%-lean ground beef
1 each large onion , finely diced
2 cups finely chopped cremini mushrooms (about 4 ounces)
5 each plum tomatoes , diced
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce , such as Heinz
1/4 cup ketchup
8 each whole-wheat hamburger buns , toasted if desired


Steps:

1: Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

2: Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Nutrition: (Per serving) Calories - 237 Carbohydrates - 34 Fat - 6 Saturated Fat - 2 Monounsaturated Fat - 2 Protein - 14 Cholesterol - 15 Dietary Fiber - 5 Potassium - 0 Sodium - 438 Nutrition Bonus - Selenium (36 daily value), Zinc (20 dv), Iron (15 dv), Vitamin C (15 dv).

The filling will keep in the freezer for up to 1 month.

Harvest in a Bowl

By Wolfgang Puck, Tribune Media Services

(PLEASE NOTE THE accent aigu on the "E" in "sauté"; The accent aigu on the first "E" of "puree"; the accent grave on the first "E" in crème of "creme fraiche"; and the circumflex on the "I" in fraiche of "creme fraiche"

Everybody knows celery. Its crisp green stalks make a refreshing, crunchy snack. Sliced or chopped, it's delicious raw in salads. And, when cooked in soups, stews and braises, celery is a fundamental aromatic, subtly contributing to the flavor profile of so many savory dishes.

By comparison, celery's close cousin, celeriac, is almost unknown in North America, though I ate a lot of it growing up in Austria. Also called celery root, celeriac is grown specifically for its large, knobby root, as big as a softball. After the thick, fibrous peel is removed, the ivory-colored flesh may be enjoyed raw as a salad, usually shredded and tossed with a dressing. The root may also be cut into larger pieces and cooked until tender, enjoyed in chunks or pureed as a soup or side vegetable.

What's celeriac's appeal? While the flavor is similar to celery's, celeriac tastes stronger, with a satisfying earthiness. And its texture is closer to those of other roots like carrots, turnips or even potatoes.

We're now entering celeriac's peak of season. Like many roots, it keeps well in cold cellar storage throughout autumn and winter.

With the growing interest across America in fresh seasonal foods, it's high time celeriac gained more attention. Look for it in well-stocked supermarkets and farmers' markets. Select roots that are firm and free of obvious cuts, blemishes or mold; smaller roots with fewer small rootlets will have a better texture and need less laborious peeling. When you get the root home, store it loosely wrapped in plastic in your refrigerator's vegetable cooler, and use within a week.

To peel celeriac, use a small, sharp knife. Always cutting away from yourself and working on a nonslip surface, peel it thickly, slicing down through the tough, sometimes fibrous surface to the more tender, ivory flesh.

One of best ways I know to enjoy celeriac is pureed in a soup. I like to combine it with another favorite autumn ingredient, apples, whose sweet, fruity, slightly acidic flavor is the perfect complement. My favorite choice for the recipe is the Fuji apple, a Japanese variety that has grown enormously in popularity since it was introduced just over half a century ago. It has a great balance of sweetness, fruitiness and acidity. Granny Smith apples are another excellent choice.

Since the soup will have a fairly pale color, I like to brighten it up by adding some celery leaves to the purée at the last minute. I also garnish each serving with a dice of sautéed celery, carrot, leek and apple. If you like, you can also include some diced ham or crispy bacon, as well as a swirl of crème fraîche. Make the soup your own, and enjoy celeriac often.

CELERY ROOT AND FUJI APPLE SOUP

Makes 8 to 10 servings

SOUP

4 tablespoons unsalted butter

2 pounds (1 kg) celery root, peeled and coarsely chopped

2 Fuji apples, quartered, cored and coarsely chopped

1 yellow onion, coarsely chopped

3 garlic cloves, peeled and coarsely chopped

1 tablespoon chopped parsley

2 cups (500 ml) white wine

4 cups (1 l) good-quality canned chicken broth

2 cups (500 ml) heavy cream

1 cup (250 ml) coarsely chopped celery leaves

Salt

Freshly ground black pepper

GARNISH

1 tablespoon extra-virgin olive oil

1 celery stalk, cut into 1/4-inch (6-mm) dice

1 medium carrot, cut into 1/4-inch (6-mm) dice

1 large leek, white part only, thoroughly washed and cut into 1/4-inch (6-mm) dice

1/4 cup (60 ml) dry white wine

1 medium Fuji apple, quartered, peeled, cored, and cut into 1/4-inch (6-mm) dice

First, start the soup. In a medium saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the celery root, apples, onion, garlic and parsley, and sauté just until glossy, about 30 seconds.

Add the wine, raise the heat, and bring to a boil; continue boiling until the liquid reduces by half, 10 to 15 minutes. Add the chicken broth and bring to a boil. Stir in the cream, reduce the heat to maintain a gentle simmer, and cook for about 1 hour.

While the soup is cooking, prepare the garnish. In a sauté pan, heat the olive oil over medium heat. Add the celery, carrot and leek, and sauté, stirring occasionally, until golden, 7 to 10 minutes. Add the wine and stir and scrape to dissolve the pan deposits. Set aside to cool.

Working in batches to prevent overcrowding, transfer the cooked soup to a food processor fitted with the stainless-steel blade and process until pureed, taking care and following manufacturer's instructions to avoid splattering. Place a fine-meshed sieve over a large mixing bowl and pour the pureed soup into the sieve, pressing it through with a rubber spatula. Discard any solids left in the strainer.

Return the pureed and strained soup to the processor and add the celery leaves. Process at high speed until thoroughly combined. Return to the saucepan and reheat gently for several minutes, then season to taste with salt and pepper.

Ladle the soup into heated soup bowls and scatter the garnish, including the apple dices, over each serving. Serve immediately.

Thai Chicken Pizza

EW (Test Kitchen)

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side. Make it a meal: Round out the menu with Tropical Cucumber Salad.

Servings: 6 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy


Ingredients:

20 prepared whole-wheat pizza dough (see Shopping Tip)
1/4 smooth natural peanut butter
3 water
2 reduced-sodium soy sauce
2 rice vinegar
2 minced fresh ginger
1 garlic , minced
1 canola oil
8 boneless, skinless chicken breast , trimmed and diced
1 red bell pepper , diced
4 scallions , thinly sliced
2/3 shredded part-skim mozzarella cheese


Steps:

1: Place oven rack in the lowest position; preheat to 450F. Coat a large baking sheet with cooking spray.

2: Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3: Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

4: Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

5: Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Nutrition: (Per serving) Calories - 355 Carbohydrates - 42 Fat - 9 Saturated Fat - 2 Monounsaturated Fat - 1 Protein - 20 Cholesterol - 29 Dietary Fiber - 3 Potassium - 151 Sodium - 447 Nutrition Bonus - Vitamin C (45 daily value), Vitamin A (15 dv).

Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.