I don’t know what to begin with. The usual Friday cake collection? Weekly meal plan? Next week’s Hunger Challenge? There’s so much going on…
I’d like to tell you first about next week’s hunger challenge. It is a United Way of King County event to raise awareness of the problem of hunger in King County. As part of the challenge, my family can eat on $22/day (for a family of 4) * 5 days = $110 total. (I wasn’t sure if I can count my toddler as an adult to be fair cost-wise to the challenge, but she does have a good appetite – knock on wood – and can eat a whole chicken thigh, a cup of rice, plus pasta and some veggies, just like an adult.)
I went grocery shopping a few days ago to practice before the challenge, and tried to be more mindful about what I buy. You see, I am sort of a picky eater and I like to shop at Whole Foods. I don’t mind compromising in other areas of life but when it comes to food I try to buy the best and healthiest I can afford. I prefer to buy local, organic, less processed food, but it cost more, of course. I ended up spending $140 which means I will have to be more cautious before I shop for the challenge.
I’m so bad with food budgeting. I always buy things that are not on my list, I always buy too much, and I am always tempted to buy and try new foods. Even when I was a student and working 2-4 jobs, returning a loan, and single, my refrigerator was full of food as if an army platoon was about to come for dinner any time. How crazy is that?
For the menu, I am planning to re-cook some of the recipes I have already posted on the blog because I would like to see if we can eat what we normally do even when on a tight budget. This was also an opportunity to look into recently posted recipes that were added since the last weekly meal plan. Here’s the roundup:
Main dishes: Sweet and Smokey pork chops, Gourmet Mag Black-Bean Burgers, Butternut Squash Galette, Roasted potato leek soup, Pasta Bolognese, Marinated Lamb Kebabs with Cilantro and Honey, French Onion Quiche
Follow me from April 20-24 to see how I’m doing in this challenge, OK? I’ll be posting daily.
Catherine from The Unconfidential Cook blog submitted her beautiful Chocolate Caramel Cake to the cake collection. It has a rich chocolate crust, caramel filling, and chocolate ganache on top! How good is that?!
And now to my recipe.I love cheesecakes! Do you?
This cake is so easy to make and looks simple but is absolutely fantastic. I think this was the fourth time I made it in the past year. It’s that good.
Ricotta Bundt Cheesecake
Recipe adapted from Israeli pastry chef, Ruth Oliver
2 sticks butter, plus more for greasing the pan
1 1/2 cup sugar, plus more for preparing the pan
3 eggs, room temperature
1 cup ricotta
1 cup heavy cream
1 lemon, zested and juiced (3 tablespoons juice)
2 1/2 cups self-rising flour (or 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
Preheat oven to 360 degrees.
Grease the bundt pan with butter and sprinkle with sugar to cover. Discard excess sugar.
Beat the butter and sugar in a mixer until fluffy. Add the eggs, one at a time. Add the ricotta, heavy cream, lemon juice and zest. On low speed add the flour and mix until well combined.
Pour batter into pan.
Bake for 50 minutes, or until a toothpick inserted into the cake comes out with a only few dry crumbs.
… so easy…
Have a great weekend and come visit again next week.