wcw AUGUST 2023

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Renew Your Hormones, Renew Your Life Could hormone imbalances be holding you back from living an optimal life? Reasons to Participate in Bio-identical Hormone Balancing • Restoring mental and physical balance • Enhancing athletic performance • Gaining control over emotions • Reducing anxiety and depression • Improving relationships • Losing and managing weight • Normalizing sleep/wake cycles • Increasing energy and focus • Boosting intimacy and sexuality • Improving bone strength and joint health Call today 941.926.4905 Dan Watts, MD, ND, MSMN Board Certification: American Board of Integrative Medicine American College of Obstetrics and Gynecology Post-doctoral Certification in Metabolic Endocrinology Post-doctoral Master's in Nutritional and Metabolic Medicine Fellowship: American Academy of Anti-Aging Medicine: Anti-Aging, Regenerative, and Functional Medicine Fellowship: American College of Surgeons Age Management | Men's Health | Gynecology | Bio-identical Hormone Balancing Strength and Conditioning | Weight Loss | IV Therapy | Brain Health Toxin Elimination | Digestive Health | Heart Health 4905 Clark Road, Sarasota, FL 34233 941.926.4905 | www.TheRenewalPoint.com Deb Spinner, APRN, MS, NP-C Board Certified Advanced Registered Nurse Practitioner Specialties Include: Gynecology Bio-identical Hormone Balancing Metabolic Weight Loss IV Therapy Family Medicine 26 WEST COAST WOMAN AUGUST 2023
dining in CRUST: FOR THE CRUST: Foods that Start with “C” Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling. FOR THE FILLING: F Cappuccino Cheesecake Cappuccino Cheesecake T This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. And it’s no-bake. Use instant espresso powder for a more pronounced coffee flavor, but instant coffee granules are an acceptable substitute. Makes 10-12 servings 1 cup finely crushed shortbread cookies 4 tablespoons unsalted butter, melted FILLING: 3/4 cup whole milk 1/4 oz. (1 envelope) unflavored powdered gelatin 24 ozs. cream cheese, softened 8 ozs. sour cream Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly. Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture. Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar. Pipe or spread whipped cream over top of the cheesecake; sprinkle with cinnamon. Store in the refrigerator. These crackers are made with simple ingredients – cornmeal, herbs and a little butter. Makes about 40-50 crackers INGREDIENTS: 1/3 cup unbleached all-purpose flour 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. baking powder 1/2 tsp. kosher salt, divided 1/2 cup stone ground yellow cornmeal 1/2 cup cold water 1 1/2 tsp. unsalted butter, cut into 4 pieces DIRECTIONS: 3/4 cup sugar 2 teaspoons vanilla extract 3 tablespoons instant espresso powder 2 cups whipped cream Cinnamon for garnish F Cajun Stuffed Pasta Shells with Creole Sauce FILLING: Cajun Stuffed Pasta Shells with Creole Sauce T 1 pound jumbo pasta shells 4 tablespoons unsalted butter, divided 4 andouille sausage links, sliced 2 large boneless skinless chicken breasts, diced 1 large yellow onion, chopped 3 celery stalks, chopped 1 jalapeño, seeded and diced (optional) 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 3 medium tomatoes, seeded and diced 2 dried bay leaves 2 sprigs fresh thyme 1 teaspoons Creole seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup sliced scallions, for garnish 1 (15-ounce) container ricotta cheese 1 1/2 cups shredded mozzarella cheese, divided INSTRUCTIONS: F Cornmeal Crackers Preheat oven to 375 degrees. Set out 2 baking sheets, preferably light colored. In small bowl, combine flour, basil, oregano, garlic powder, baking powder and half the salt. In small saucepan, mix cornmeal and water until smooth. Cook over medium-high heat while whisking constantly until most of cornmeal clings to whisk in a ball and just starts to steam. Transfer cornmeal to small mixing bowl. Using spatula, spread hot cornmeal to cover bottom of bowl. Add butter and with your CREOLE CREAM SAUCE: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup half and half 1 cup whole milk 1 tablespoon Creole seasoning Bring large pot of cold water to boil. Season with plenty of salt and throw in pasta shells. Cook until almost done. It’s better if they’re slightly under-cooked, as they’ll continue to cook while baking. Drain, rinse with cold water and set aside. Set large skillet over medium-high heat. Add 2 tablespoons butter and once melted, throw in sausage. Cook until browned and crispy on all sides, about 4 to 5 minutes. Using slotted spoon, transfer sausage to plate or platter, leaving the drippings in the skillet. Add chicken to hot skillet and cook until browned as well, about 5 to 6 minutes. Transfer to the plate with sausage. Add remaining 2 tablespoons of butter to skillet and add veggies, bay leaves and thyme. Cook until softened, about 8 minutes. Season with creole seasoning, salt and pepper. Remove from heat and let cool slightly. In large bowl, combine ricotta cheese with 3/4 cup mozzarella cheese. Add cooled veggie and meat mixture and stir until well combined. Cornmeal Crackers T See CREOLE CREAM SAUCE directions on next page fingers carefully work hot cornmeal and butter into soft ball. Flatten cornmeal to cover bottom of bowl. Add dry ingredients and with hands, work them into cornmeal just until blended, pliable dough forms. Don’t overwork dough. Place sheet of baking parchment on work surface. Pat dough into 4-inch by 6-inch rectangle and place in center of parchment with narrow edge toward you. Working always from center out, push rolling pin towards top, then bottom, then each side. Repeat until dough is 8-inch by 10-inch rectangle. If dough is irregularly shaped, trim and piece pieces around edges, pressing them into place. Cut dough crosswise in half. Setting one half aside on a baking sheet, rotate piece remaining on parchment so narrow side faces you. Roll it out to roughly 6 inches by 9 inches. Lifting parchment on one long side, release dough against your hand, then lay it back down on parchment. Repeat to release dough on other side. Roll dough to get it as thin as you can (less than 1/16 inch if possible), to about 7 inches by 10 inches. With tines of fork, pierce dough all over, about every inch. Using sharp, thin knife, trim sides to make them even. With ruler as guide, cut dough into 1-inch by 2-inch strips. Sprinkle half of remaining salt over pieces. Arrange pieces of dough on one of baking sheets, placing them 1/2-inch apart. Bake crackers 12-15 minutes, or until almost firm and lightly golden. Crackers will be unevenly colored with dark brown patches. Crackers harden as they cool. AUGUST 2023 WEST COAST WOMAN 27
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