Okra Tomato Stew Recipe

basmati rice, okra stew

My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!

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The base of the recipe is simple: onion, garlic

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Watermelon, Feta, Jalapeno Salad

I love a good summer salad. One of my favorites, includes the sweetness of watermelon, the saltiness of feta cheese and the richness tartness of balsamic vinegar. I wanted to play on these flavors and created my Watermelon, Feta, Jalapeño Salad. The slight heat of the jalapeño is the perfect addition to this summer time favorite. 

 

watermelon, feta, jalapeno salad

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Mujadarra Ruz Lentils with Rice

One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes. 

I am excited to be partnered with

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Cinnamon Cardamom Snikerdoodles

As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies! 

When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods. 

snickerdoodle cookies, recipe amandas plate, snickerdoodle recipe

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Walnut Chocolate Chunk Cookies

Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and  chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!

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Pumpkin Cheesecake with Marshmallow Meringue Topping

pumpkin cheesecake, amandas plate pumpkin cheesecake

Cheesecakes are my absolute favorite desserts! They were the first recipe I learned to make on my own. I was in fourth grade and was looking for a book to purchase at the book fair. I selected a cookbook and I couldn’t wait to get home and start baking!

I made my cheesecake first at age 11 and ever since then, I have been tweaking and perfecting the recipe. I created this pumpkin cheesecake after multiple requests from Hussein! 😀

pumpkin cheesecake with marshmallow meringue topping

Tips For Cheesecake Baking: 

  1. Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
  2. Whip your batter far on low speed. You want the batter to be super smooth, but you do not want to introduce a ton of air in. The air will create pockets that will crack when cooling. 
  3. Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
  4. Bake in a water bath. This means placing your cheesecake pan in a large pan and surrounding the cheesecake with water. *be sure to wrap your spring form pan in foil to prevent the water from ruining your crust.
  5. Allow the cheesecake to cool in the oven, with the oven door cracked. Do this for about 20 minutes for a slow cooling process to prevent cracking.

The cheesecake can be made a day ahead of time. Make the marshmallow meringue the same day you will be serving it!

marshmallow meringue pumpkin cheesecake

I mean, look at that topping!!!! 

 

Pumpkin Cheesecake with Marshmallow Meringue Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Pumpkin Filling
  • 3 (8oz) packages of cream cheese
  • 1¼ cups white sugar
  • 1½ cups pumpkin puree
  • 3 whole eggs
  • ¼ cup all purpose flour
  • ½ tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch of salt
Ginger Snap Crust
  • 2 cups finely ground ginger snap cookies
  • ¼ cup brown sugar
  • 1 tablespoon all purpose flour
  • 4 tablespoons butter, melted
Meringue Topping
  • 3 large egg whites, at room temperature
  • ½ cup sugar
  • ½ teaspoon clear vanilla extract
  • ½ teaspoon cream of tartar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Wrap 9 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
  3. Combine ginger snap crumbs, flour, brown sugar and melted butter.
  4. Using back of measuring cup, press crumbs onto sides of your pan.
  5. Bake crust for 10-12 minutes. Remove and set aside.
Cheesecake Batter
  1. Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
  2. Add in eggs, one at a time, mixing well between each addition. Mix in flour.
  3. Pour batter into crust.
  4. Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
  5. Bake for 55 minutes or until the center no longer jiggles when you shake it.
  6. Allow to cool in the oven, with the door open for 15 minutes.
Make your Meringue
  1. In your stand mixer, mix the egg whites until fluffy.
  2. Add cream of tartar. Continue whisking and increase speed.
  3. Add in vanilla extract.
  4. Add sugar and continue to whisk mixture until shiny, stiff peaks form.
Assemble
  1. Be sure to cool cheesecake completely.
  2. Pipe or scoop meringue onto the top of cheesecake.
  3. Torch the marshmallow meringue
  4. Enjoy 🙂

pumpkin cheesecake

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

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Fig & Pistachio Pavlova

A few weeks ago, while out with friends at Hot Cakes in the Ballard neighborhood of Seattle, we shared a delicious chocolate pavlova. I have since wanted to make my own.

I had some beautiful, sweet, figs on hand and thought, I should incorporate them into my dessert! BTW, do you know how figs are pollinated?? It’s

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Two Year Blog-iversary

Just over two years ago, I began Amanda’s Plate at the encouragement of family and friends who wanted my recipes. In two years, so much has changed in my life. My journey in food took me to Los Angeles to compete on MasterChef, to develop recipes for companies like Crescent Foods, Noosa Yoghurt and Fred Meyer. Most importantly it has allowed me to connect with like minded people who love food!

To celebrate this milestone I made my favorite vanilla cupcakes! Recipe here 🙂

vanilla bean cupcake

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