Wednesday, February 24, 2010

A Side with a Side of Bacon

I've been meaning to make this recipe for many years...probably since the Atkin's craze when I was low-carbing it each and every meal. As successful as that eating plan can be for weight loss, I would always get dizzy whenever I did a super intense workout at the gym. Low to moderate intensity? OK. High anaerobic intensity? Not so much. Was it because I was waifishly model thin or just because I didn't have enough fuel in my system? I think we all know the answer to that without referring to any photos.

Flipping through my stacks of torn out magazine pages and scribbled down notes, I came across the baked ricotta recipe that would have made Dr. Atkins proud. I finally made it. Although the original recipe calls for the zest of an entire lemon, I've left it out here because it made me feel like I should had added sugar and just made a cheesecake instead. (Not so good for Atkin's unless it was made with Splenda...and without a crust. No thanks.) This baked ricotta would make a great side dish or a light dinner when accompanied by an arugula (or mixed green) salad..and a side of bacon. Right, Dr. Atkins?




Baked Ricotta

16 ounces ricotta cheese (about 2 cups)
1/4 cup freshly grated Parmesan cheese
2 large egg whites, lightly beaten
1 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil (for the pan)
Roasted Tomatoes
Mixed greens, for serving

1. Heat the oven to 350˚F. In a large mixing bowl, combine the ricotta, Parmesan, egg whites, oregano, salt, and pepper. Lightly oil an 8-inch springform baking pan. Pour in the ricotta mixture and smooth the surface.

2. Bake until the ricotta is dry on top but not browned, about 30 minutes. Allow to cool slightly, and release from the pan. Cut into wedges, and serve warm with roasted tomatoes (see recipe below) and a mixed green salad if desired.




Roasted Tomatoes

8 ounces cherry tomatoes, halved
1 teaspoon kosher salt
1 tablespoon olive oil

1. Heat the oven to 350˚F. Line a baking sheet with foil. Place the tomatoes on the foil, cut side up.

2. Sprinkle the tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving.

3 comments:

WendyB said...

LOL...love the back story for this.

stacy said...

Good choice on leaving out the lemon. Those tomatoes look yummy!!

Jennifer said...

I've only had baked brie and it's amazing. I love the tomato photos. Can't wait for tomato season.