Valentine’s Day White Chocolate Raspberry Cheesecake

AdminFebruary 1, 2019

Valentine’s Day White Chocolate Raspberry Cheesecake

Looking for a tasty treat to add to your Valentine’s day menu? Well, we’ve got you covered. Try making this white chocolate raspberry cheesecake recipe. Follow the steps below for everything you need to add this tasty treat to your Valentines day.

First stop, the grocery store. Here’s a full list of ingredients to make this cake:

1 cup of chocolate cookie crumbs
3 tablespoons of white sugar
¼ cup of melted butter
1 package of frozen raspberries (10 oz)
2 teaspoons of cornstarch
Another 2 tablespoons of white sugar
½ cup of water
2 cups of white chocolate chips
½ cup of half-and-half
3 packages of softened cream cheese (8 oz each)
½ cup of white sugar
3 eggs
1 teaspoon of vanilla extract

So now that you’ve got all the ingredients, here’s step by step directions on how to make it.

Step 1

Grab a medium sized mixing bowl and combine the following ingredients:

3 tablespoons of sugar
Melted butter
Cookie crumbs

After mixing all these together, press the results into the bottom of your 9-inch springform pan.

Step 2

Next, grab your saucepan and throw in these ingredients:

Water
Cornstarch
2 tablespoons of sugar
Raspberries

Once you’ve got it all, bring it all to a boil and continue boiling for about five minutes until the sauce thickens. Once it’s thick enough, you’ll strain the sauce through a mesh strainer this way you won’t have any lingering seeds in the sauce.

Step 3

While you have the oven preheating at 325 degrees, grab a metal bowl and melt the white chocolate chips with the half-and-half over a pan of simmering water. Make sure the mixture is completely smooth before you stop.

Step 4

In a large bowl, mix the softened cream cheese and ½ cup of sugar together until it’s smooth. Then add in:

3 eggs (one at a time)
Vanilla extract
Melted white chocolate

Next, you’ll pour half of the batter over crust. Then you’ll start spreading 3 tablespoons of raspberry sauce over the batter. Take the remaining cheesecake batter you have and pour it into a pan. You’ll then spread another 3 tablespoons of raspberry sauce over the batter in the pan. To create a marbled effect, you can then swirl the batter with the tip of a knife.

Step 5

Lastly, you’re going to bake the cake for 55 to 60 minutes. Make sure the filling is set when you take it out. You’re then going to cool the cake by covering it with plastic wrap and placing it into the refrigerator for about eight hours. Once you’re ready to serve it, you can add the remaining raspberry sauce.

Winter Vegetable Soup

AdminJanuary 22, 2019

Winter Vegetable Soup

Looking for a way to warm up during the winter months? Try this Winter Vegetable Soup as your next meal. Filled with all of your favorite veggies to help fill you up!

Recipe Courtesy Of Cooking Light

So how do you make it?

First, you’ll want to heat up the oil in a dutch oven on medium or high heat.
- From there you’ll throw in the pancetta, onion, and garlic. Let them saute for about 3 minutes.
- Next stir in the squash, red potato, celery, carrots, basil, cinnamon, and thyme. Let 4 minutes pass for those to cook.
- Then throw in the chopped tomatoes
After cooking the following ingredients you’ll add the chicken broth to bring it to a boil.
- Let it simmer for about 8 minutes.
- After, add in the kale and let it simmer for about 5 minutes.
- Lastly, you’ll add in the beans and let them simmer for 4 minutes or until you feel the potatoes and kale have become tender.

Ingredients:

1 teaspoon of olive oil
2 oz of chopped pancetta
3 garlic cloves (minced)
2 cups of cubed and peeled acorn squash
2 cups of diced and peeled red potato
½ cup of chopped celery
½ cup of chopped carrots
1 teaspoon of dried basil
¼ teaspoon of ground cinnamon
¼ teaspoon of dried thyme
1 can of whole tomatoes, drained and chopped
(28 oz. can)
2 cans of fat-free, less-sodium chicken broth
(14 ½ oz cans)
4 cups of chopped kale
1 can of navy beans or any other small white beans rinsed and drained
(15.5 oz can)

Kale and Brussel Sprouts Salad

AdminDecember 17, 2018

Ingredients

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, grated finely
1/4 teaspoon kosher salt (plus more for seasoning)
Freshly ground black pepper
2 large bunches of kale (approximately 1 1/2 pounds total), discard center stem leaving thinly sliced leaves.
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Method

Ahead of time: Prepare kale mixture, dressing, and toasted almonds eight hours prior. Chill dressing and kale mixture separately. Cover almonds and let stand in room temperature.
Mix lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl.
Stir items until blended and set mixture aside.
Add thinly sliced kale and brussel sprouts into a large bowl.
Measure ½ cup oil into a cup. Stir almonds with 1 tbsp of oil from the cup in a small skillet over medium-high heat for about 2 minutes, until the almonds are golden brown
Transfer nuts to paper towel-lined plate and sprinkle almonds lightly with salt.
With the oil remaining in the cup, mix it into the original lemon-juice mixture. Season dressing with salt and pepper.
Add dressing and cheese to kale mixture and toss until coated. Season with salt and pepper and garnish with almonds.

Creamy Mashed Cauliflower

AdminNovember 1, 2018

Recipe By: EatingWell Test Kitchen

30 Minutes Prep and Cook Time

Yield: 6 servings

This savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its unique flavor from garlic, buttermilk and a touch of butter but has a third of the calories as traditional mashed potatoes. Vary it by adding shredded cheese or chopped fresh herbs.

Ingredients

8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
⅓ cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
½ teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

Directions

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. If you prefer to microwave, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover, and microwave on high for three to five minutes.)
Once tender, place the cooked cauliflower and garlic into a food processor. Add buttermilk, two teaspoons of oil, butter, salt, and pepper; then pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Healthy Halloween Recipes For Kids and Adults

AdminOctober 19, 2018

Halloween is just a few weeks away and it’s hard to not get carried away with all the candy and sweets. Having sweets during Halloween isn’t bad, but it’s super easy to make those snacks and desserts somewhat healthy. At E. Armata we care about your nutrition and we understand that sometimes it’s hard to stay on track during the holiday season, but with these recipes, we can show you how to still make fun, Halloween treats without completely sacrificing health. Halloween candy is mainly targeted at kids, but adults fall into it too which is why these recipes are great for kids and adults. If you are looking for healthy produce in the Hunts Point Produce Market, learn what our assortment can offer you during this spooky Month!

Check out these recipes:

Veggie Skeleton:

Vegetables look more fun and tasty when they’re in fun shapes. This recipe is super easy and diverse. It can also be made out of fruits too, whatever you decide! Essentially, you choose whatever fruits and/or vegetables you want and form them to look like a skeleton. A popular one is using carrots or celery sticks for the bones, mushrooms and cherry tomatoes for torso and feet, ranch dipping sauce cup for the head, and maybe some olives for the eyes. You can find all of these at E.Armata Inc, located at the Hunts Point Produce Market. Kids can be picky but they are more willing to try new things when they look fun and enjoyable.

Pumpkin Dippers:

This recipe is super easy and cute to make. Layer the bottom of the serving tray with hummus, plain or choice of flavor. Then cut carrots into circles, chop up small pieces of fresh parsley, and connect them with a toothpick. This makes them look like little “pumpkins” and become more appealing and festive than boring carrots. You can make as many as you need. They are healthy, unmessy and easy to make and eat. Hummus, carrots, and parsley are all good for you so this recipe promotes health without ruining flavor or appeal.

Banana Ghosts:

This treat is a little sweeter than the previous two and super easy to make. Start by peeling a few bananas and cutting them in half. Then, stick a popsicle stick into the flat part of the banana. For the face, you can use milk or dark chocolate chips and for the mouth use raisins (plain or chocolate covered). They’re quick, easy and your kids will love them! Find fresh bananas every day at E. Armata!

At E. Armata, we are family run and have been in business for over 100 years. Being a 4th generation business, we are one of the largest produce distributors in Hunts Point Produce Market. Our priority is fresh, quality produce for you and your family. We want our customers to live a healthy lifestyle, even during the holidays. We understand that it’s harder to do this during the holiday season and we’re here to guide you. We provide an ongoing list of healthy produce, recipes, and blogs that you can try at home to make your family live a better lifestyle. For more information, give us a call!

Pumpkin Vegetable Curry Stew

AdminOctober 18, 2018

Recipe: Pumpkin Vegetable Curry Stew

From the book “Lucinda’s Authentic Jamaican Kitchen,” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, February 2011

Yield: 6 servings

Ingredients

3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
Crushed Red Pepper Flakes
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana or Irish potato, chopped
1 whole Scotch bonnet pepper (green recommended)

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relish-like sauce.
Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender about 20 minutes. Remove the Scotch bonnet pepper before serving.