Tomorrow is Halloween, and to get in the mood, here are six autumn/Halloween-ish recipes. Enjoy!
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
PUMPKIN PARFAITS WITH OAT CRUNCH
This comes from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet." Serves 2.
To view this online, click here.
Oat Crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin Mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
Nutritional information per serving: Calories: 227; Protein: 5 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 261 mg; Fiber: 6 g; Sugar: 25 g; Vegan; Gluten-Free
COUNTRY PUMPKIN CHOWDER
This comes from the October 2004 issue of Vegetarian Times, and begins, "Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer." Serves 12
To view this online, click here.
2 tsp. olive oil
1/4 tsp. crushed red pepper
5 cloves garlic, minced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths
2 cups cubed baby Dutch yellow potatoes
1/3 cup dry sherry
3 cups vegetarian “chicken”-flavored stock, hot
1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender
1 15-oz. can pumpkin purée
1/2 cup chopped fresh cilantro
2 Tbs. nutritional yeast
1 Tbs. tamari
Hot pepper sauce to taste
Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.
Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.
nutritional information Per SERVING: Calories: 177; Protein: 6 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 6 g; Sugar: 13 g; Vegan
HARVEST CORN CUSTARDS
This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6
To view this online, click here.
2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups low-fat milk
1 1/2 tsp. vanilla extract
1 Tbs. honey
Orange or red and yellow food coloring, such as Wilton or Seelect
1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips
1 cup whipping cream
Ground nutmeg, for sprinkling
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.
Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.
Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.
Once cooled, whisk both custards until smooth.
Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.
Spoon 21/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.
nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g
PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE
(GNOCCHI DI ZUCCA)
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.
To view this online, click here.
Ingredients
For the Gnocchi:
1 1/2pounds (675 g) raw butternut squash or pumpkin
2 large eggs, lightly beaten
1 teaspoon fine sea salt
1 1/2 cups (350 g) unbleached all-purpose flour
For The Butter and Sage Sauce:
4 tablespoons unsalted butter
4-6 small fresh sage leaves, washed and dried
Freshly grated pecorino (optional)
For the gnocchi:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.
Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.
Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.
When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.
About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.
For the sauce:
While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.
Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
Friday, October 30, 2015
Thursday, October 29, 2015
It's The Great Pumpkin (Recipes)!
In honor of Halloween this week, here are several pumpkin recipes. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GUILT-FREE CREAMY PUMPKIN PASTA
This comes from ReadySetEat. Prep time: 30 minutes, Cook time: 30 minutes; 4 servings (1 cup each).
To view this online, click here.
Ingredients
8 ounces dry penne pasta, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup Egg Beaters® Original
1/4 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions.
Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
WILD RICE-STUFFED PUMPKIN
From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.
To view this online, click here.
1 lb. wild rice blend
2 lb. fresh spinach, stemmed
1/4 cup plus 2 Tbs. olive oil, divided
6 cups sliced button mushrooms (1 1/2 lb.)
1 large onion, chopped (2 cups)
1 cup diced celery
9 cloves garlic, minced, divided (3 Tbs.)
3 Tbs. chopped fresh sage, divided
4 tsp. chopped fresh thyme, divided
2 cups fresh or frozen corn kernels
1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
1 cup chopped toasted pecans
1 6- to 8-lb. cooking pumpkin
Prepare wild rice blend according to package directions. Transfer to bowl.
Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.
nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
GINGER PUMPKIN PIE
Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GUILT-FREE CREAMY PUMPKIN PASTA
This comes from ReadySetEat. Prep time: 30 minutes, Cook time: 30 minutes; 4 servings (1 cup each).
To view this online, click here.
Ingredients
8 ounces dry penne pasta, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup Egg Beaters® Original
1/4 cup grated Parmesan cheese, divided
Directions
Cook pasta according to package directions.
Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
WILD RICE-STUFFED PUMPKIN
From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.
To view this online, click here.
1 lb. wild rice blend
2 lb. fresh spinach, stemmed
1/4 cup plus 2 Tbs. olive oil, divided
6 cups sliced button mushrooms (1 1/2 lb.)
1 large onion, chopped (2 cups)
1 cup diced celery
9 cloves garlic, minced, divided (3 Tbs.)
3 Tbs. chopped fresh sage, divided
4 tsp. chopped fresh thyme, divided
2 cups fresh or frozen corn kernels
1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
1 cup chopped toasted pecans
1 6- to 8-lb. cooking pumpkin
Prepare wild rice blend according to package directions. Transfer to bowl.
Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.
nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
Wednesday, October 28, 2015
Halloween Yumminess - and Spice Tea
Five recipes to help get you into the mood for Halloween and the holiday season, and spice tea to chase it with. Enjoy!
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This pumpkin cake roll recipe is filled with a cream cheese filling. Keep one of these pumpkin rolls frozen, in slices, and bring some out when guests drop in. This is the perfect fall or winter holiday cake!” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 10 servings
To view this online, go to http://southernfood.about.com/od/pumpkins/r/blbb465.htm.
Ingredients
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling:
8 ounces Cream cheese, softened
4 tablespoons Butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preparation
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes.
Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
SPOOKY GHOST CUPCAKES
This is from The Baker Chick. It makes 20 cupcakes, anc can be viewed online here.
Ingredients
For the cupcakes:
1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups buttermilk, room temperature
3 tablespoons vegetable oil
2 large eggs
3/4 cup warm water
1 teaspoon pure vanilla extract
Seven Minute Frosting:
3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
3 large egg whites
1/2 teaspoon pure vanilla extract
mini & regular chocolate chips for the face!
Instructions
For the Cupcakes:
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.
Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.
Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.
On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.
Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.
Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!
Notes:
Recipe adapted from Martha Stewart
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
GINGERBREAD
This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Ingredients:
1 1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
Directions
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes Makes 12 cupcakes
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preparation:
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This pumpkin cake roll recipe is filled with a cream cheese filling. Keep one of these pumpkin rolls frozen, in slices, and bring some out when guests drop in. This is the perfect fall or winter holiday cake!” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 10 servings
To view this online, go to http://southernfood.about.com/od/pumpkins/r/blbb465.htm.
Ingredients
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling:
8 ounces Cream cheese, softened
4 tablespoons Butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preparation
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes.
Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
SPOOKY GHOST CUPCAKES
This is from The Baker Chick. It makes 20 cupcakes, anc can be viewed online here.
Ingredients
For the cupcakes:
1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups buttermilk, room temperature
3 tablespoons vegetable oil
2 large eggs
3/4 cup warm water
1 teaspoon pure vanilla extract
Seven Minute Frosting:
3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
3 large egg whites
1/2 teaspoon pure vanilla extract
mini & regular chocolate chips for the face!
Instructions
For the Cupcakes:
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.
Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.
Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.
On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.
Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.
Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!
Notes:
Recipe adapted from Martha Stewart
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
GINGERBREAD
This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Ingredients:
1 1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
Directions
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes Makes 12 cupcakes
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preparation:
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
Tuesday, October 27, 2015
Four Mac & Cheese Recipes, & Two More Tuesday Recipes
Four Mac and Cheese recipes, as well as a dessert and apple cider. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
CLASSIC BAKED MACARONI AND CHEESE
This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.
CHAI SPICED APPLE CIDER
This comes from one of my favorite email lists, TheKitchn. If you haven't checked out TheKitchen or its sibling site, Apartment Therapy, you should. The recipe, which serves 4, starts off, "I’m not a very frilly hot beverage kind of person. Most of the time it’s coffee with a splash of heavy cream, or a simple cup of hot tea. On occasion, I’ll splurge and get a latte but beyond that, I don’t branch out too far. However, once fall hits, I start craving hot apple cider — usually paired with a freshly made apple doughnut from the local apple orchard.
"This chai spiced apple cider is a lovely fall splurge and it's easy to make!"
To view this recipe online, click here.
4 cups apple cider
1-inch whole piece ginger, peeled
2 whole cinnamon sticks
8 whole cloves
6 whole cardamom pods
4 whole black peppercorns
1 whole star anise
1/2 whole vanilla bean, sliced in half lengthwise
1 cup whipped cream (store-bought or homemade)
1 tablespoon maple syrup
Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
Monday, October 26, 2015
Monday Recipes
Enjoy!
BANANA SMOOTHIE
The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
1 C milk (see Note)
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4 – 5 ice cubes
Note: You can use 1 cup of soy milk in place of the milk
Blend. Serves 2.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4 – 6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
BANANA SMOOTHIE
The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
1 C milk (see Note)
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4 – 5 ice cubes
Note: You can use 1 cup of soy milk in place of the milk
Blend. Serves 2.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4 – 6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
Friday, October 23, 2015
Friday Recipes - Three Chilis, Salad, Stir-Fry & Dessert
Enjoy!
BEST APPLE CRISP
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
VEGETABLE STIR-FRY
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
LIGHT SPINACH SALAD
Yield: 2 servings
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
View Online: http://diabeticgourmet.com/recipes/html/775.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill.
Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
BEST APPLE CRISP
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.
Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup light brown sugar, packed
3/4 cup quick oats
8 tablespoons cold butter, cut in small pieces
2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples
1 tablespoon lemon juice
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
Preparation
Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
Bake for 40 to 50 minutes, or until the apples are tender.
VEGETABLE STIR-FRY
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Make sure to stir periodically to keep chili from burning
YUM!
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
LIGHT SPINACH SALAD
Yield: 2 servings
Source: Magic Menus for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml
View Online: http://diabeticgourmet.com/recipes/html/775.shtml
Ingredients
4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing
Directions
Combine all ingredients except cheese and dressing in a large bowl; chill.
Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
Thursday, October 22, 2015
Thursday Recipes
Today's six vegetarian recipes for your enjoyment. Enjoy!
CROCKPOT CHUNKY APPLESAUCE
This comes from Diana Rattray, About.com's Southern Food expert. Prep Time: 15 minutes; Cook Time: 480 minutes (8 hours); Total Time: 495 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
10 to 12 large cooking apples, peeled, cored, and cut in chunks
1/2 cup water
1 teaspoon ground cinnamon
3/4 to 1 cup granulated sugar
Preparation
Combine ingredients in slow cooker.
Cover and cook on LOW for 8 to 10 hours.
Serve warm or chilled with a dollop of whipped cream or with ice cream.
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ROASTED CAULIFLOWER LASAGNA
This comes from The Food Network, and starts off, “Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.” Total Time: 1 hr. 40 min; Prep: 20 min; Cook: 1 hr 20 min; Yield: 4 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-lasagna.html?oc=linkback
Ingredients
8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
2 tablespoons olive oil, plus more for coating the lasagna noodles
Kosher salt
One 28-ounce can no-salt added whole plum tomatoes
5 cloves garlic, 4 sliced and 1 chopped
1 large red bell pepper, diced
2 tablespoons tomato paste
1 cup fresh basil leaves
8 ounces whole-wheat lasagna noodles (about 10 noodles)
1 cup part-skim ricotta
1 large egg
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh flat-leaf parsley leaves, choppedDirections
Preheat the oven to 425 degrees F.
Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
CROCKPOT CHUNKY APPLESAUCE
This comes from Diana Rattray, About.com's Southern Food expert. Prep Time: 15 minutes; Cook Time: 480 minutes (8 hours); Total Time: 495 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
10 to 12 large cooking apples, peeled, cored, and cut in chunks
1/2 cup water
1 teaspoon ground cinnamon
3/4 to 1 cup granulated sugar
Preparation
Combine ingredients in slow cooker.
Cover and cook on LOW for 8 to 10 hours.
Serve warm or chilled with a dollop of whipped cream or with ice cream.
FOIL-ROASTED HERB POTATOES
Yield: 4 servings, 1/2 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 pound Yukon Gold potatoes, cubed
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
Salt and pepper to taste
1 teaspoon paprika
Directions
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat
HUMMUS-VEGGIE WRAPS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
4 whole-wheat flour tortillas (8 to 9-inch rounds)
1 cup ready-made hummus
1 small carrot, shredded with a potato peeler
2 slices red onion, separated into rings
12 thin slices peeled cucumber
16 young tender spinach leaves or 1 cup alfalfa sprouts
Directions
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg, Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat
ROASTED CAULIFLOWER LASAGNA
This comes from The Food Network, and starts off, “Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.” Total Time: 1 hr. 40 min; Prep: 20 min; Cook: 1 hr 20 min; Yield: 4 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-lasagna.html?oc=linkback
Ingredients
8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
2 tablespoons olive oil, plus more for coating the lasagna noodles
Kosher salt
One 28-ounce can no-salt added whole plum tomatoes
5 cloves garlic, 4 sliced and 1 chopped
1 large red bell pepper, diced
2 tablespoons tomato paste
1 cup fresh basil leaves
8 ounces whole-wheat lasagna noodles (about 10 noodles)
1 cup part-skim ricotta
1 large egg
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh flat-leaf parsley leaves, choppedDirections
Preheat the oven to 425 degrees F.
Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Wednesday, October 21, 2015
Wednesday Recipes
Six vegetarian recipes to get you through the day. Enjoy!
CURRY ROASTED CAULIFLOWER
This comes from One Green Planet's newsletter. It starts off, “Curry Roasted Cauliflower is a super easy and delicious side diesh. It is ready in less than 30 minutes from start to finish and it is also gluten-free, vegan, and paleo!” Serves 4; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 head cauliflower cut into bite size pieces (roughly 4 cups)
2 Tbsp coconut oil, melted
1 Tbsp lemon juice
1 Tbsp curry powder
1/ 4 tsp salt
Preparation
Preheat oven to 450 degrees F.
Place all ingredients in big bowl and toss to coat evenly.
Spread cauliflower evenly on a baking sheet and bake for 20 minutes.
BREADED TOFU NUGGETS
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Kid-friendly tofu nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce, ranch dressing or any of your favorite salad dressings. You can either bake or fry these easy tofu nuggets. The perfect snack or dinner for picky vegetarian and vegan eaters!” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs (panko will also work)
Preparation
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Next, whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
QUINOA PILAF WITH TEMPEH AND BROCCOLI
This comes from the April/May 2015 issue of Vegetarian Times, page 30. It starts off, “Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz. pkg. tempeh, cubed
2 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 Tbs. minced jalapeño chile
1/2 cup fresh orange juice
1/2 cup low-sodium no-chicken broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews
To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.
Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.
Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.
nutritional information Per 1 1/2-cup serving: Calories: 399; Protein: 21 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 625 mg; Fiber: 6 g; Sugar: 6 g
LEMONY QUINOA BREAKFAST BOWL WITH EARL GREY STRAWBERRY COMPOTE
This comes from the June 2015 issue of Vegetarian Times, page 71. It begins, “A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.” Serves 4.
To view this online, click here.
3 Tbs. plus 1 tsp. lemon juice, divided
1 cup quinoa, rinsed and drained
1/2 tsp. salt
2 large coins fresh ginger
1/4 cup low-fat milk
1 tsp. grated lemon zest
1/4 cup pure maple syrup
1/4 cup strongly brewed Earl Grey tea
1 cup halved fresh or frozen strawberries
4 Tbs. sliced almonds
Add 3 Tbs. lemon juice and enough water to make 12/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil. Stir in quinoa, salt, and ginger, and reduce heat to medium-low. Cover and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and stir in milk and lemon zest. Cover, and let stand 5 minutes.
Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat. Boil 6 minutes, or until liquid thickens and bubbles turn frothy. Pour over strawberries in bowl, and stir gently to coat. Stir in remaining 1 tsp. lemon juice.
Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 Tbs. almonds.
nutritional information Per 1-cup serving: Calories: 263; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: less than 1 mg; Sodium: 303 mg; Fiber: 5 g; Sugar: 17 g; Gluten-Free
TUSCAN FARRO AND WHITE BEAN SOUP
This comes from the March 1998 issue of Vegetarian Times, and starts off, “On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread.” Makes 6 servings.
To view this online, click here.
1 cup chopped red onion
1 medium leek (white and pale green part), rinsed well and sliced
2 cloves garlic, minced
1 cup chopped celery
1 cup diced peeled potatoes
14-oz. can chopped tomatoes
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. chopped fresh rosemary or 2 tsp. dried
2 Tbs. chopped fresh marjoram or 2 tsp. dried
4 to 6 cups vegetable stock or broth
1 cup farro, rinsed and drained
2 cups cooked or canned white or cranberry beans (rinsed if canned)
Salt and freshly ground black pepper to taste
2 Tbs. olive oil
In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm.
nutritional information Per Serving: Calories: 302; Protein: 11 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Sodium: 89 mg; Fiber: 8 g; Vegan
SUMMER GUMBO
This comes from the June 2015 issue of Vegetarian Times, page 34. It starts off, “Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 394; Protein: 7 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
CURRY ROASTED CAULIFLOWER
This comes from One Green Planet's newsletter. It starts off, “Curry Roasted Cauliflower is a super easy and delicious side diesh. It is ready in less than 30 minutes from start to finish and it is also gluten-free, vegan, and paleo!” Serves 4; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 head cauliflower cut into bite size pieces (roughly 4 cups)
2 Tbsp coconut oil, melted
1 Tbsp lemon juice
1 Tbsp curry powder
1/ 4 tsp salt
Preparation
Preheat oven to 450 degrees F.
Place all ingredients in big bowl and toss to coat evenly.
Spread cauliflower evenly on a baking sheet and bake for 20 minutes.
BREADED TOFU NUGGETS
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Kid-friendly tofu nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce, ranch dressing or any of your favorite salad dressings. You can either bake or fry these easy tofu nuggets. The perfect snack or dinner for picky vegetarian and vegan eaters!” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs (panko will also work)
Preparation
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Next, whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
QUINOA PILAF WITH TEMPEH AND BROCCOLI
This comes from the April/May 2015 issue of Vegetarian Times, page 30. It starts off, “Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz. pkg. tempeh, cubed
2 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 Tbs. minced jalapeño chile
1/2 cup fresh orange juice
1/2 cup low-sodium no-chicken broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews
To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.
Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.
Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.
nutritional information Per 1 1/2-cup serving: Calories: 399; Protein: 21 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 625 mg; Fiber: 6 g; Sugar: 6 g
LEMONY QUINOA BREAKFAST BOWL WITH EARL GREY STRAWBERRY COMPOTE
This comes from the June 2015 issue of Vegetarian Times, page 71. It begins, “A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.” Serves 4.
To view this online, click here.
3 Tbs. plus 1 tsp. lemon juice, divided
1 cup quinoa, rinsed and drained
1/2 tsp. salt
2 large coins fresh ginger
1/4 cup low-fat milk
1 tsp. grated lemon zest
1/4 cup pure maple syrup
1/4 cup strongly brewed Earl Grey tea
1 cup halved fresh or frozen strawberries
4 Tbs. sliced almonds
Add 3 Tbs. lemon juice and enough water to make 12/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil. Stir in quinoa, salt, and ginger, and reduce heat to medium-low. Cover and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and stir in milk and lemon zest. Cover, and let stand 5 minutes.
Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat. Boil 6 minutes, or until liquid thickens and bubbles turn frothy. Pour over strawberries in bowl, and stir gently to coat. Stir in remaining 1 tsp. lemon juice.
Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 Tbs. almonds.
nutritional information Per 1-cup serving: Calories: 263; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 47 g; Cholesterol: less than 1 mg; Sodium: 303 mg; Fiber: 5 g; Sugar: 17 g; Gluten-Free
TUSCAN FARRO AND WHITE BEAN SOUP
This comes from the March 1998 issue of Vegetarian Times, and starts off, “On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread.” Makes 6 servings.
To view this online, click here.
1 cup chopped red onion
1 medium leek (white and pale green part), rinsed well and sliced
2 cloves garlic, minced
1 cup chopped celery
1 cup diced peeled potatoes
14-oz. can chopped tomatoes
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. chopped fresh rosemary or 2 tsp. dried
2 Tbs. chopped fresh marjoram or 2 tsp. dried
4 to 6 cups vegetable stock or broth
1 cup farro, rinsed and drained
2 cups cooked or canned white or cranberry beans (rinsed if canned)
Salt and freshly ground black pepper to taste
2 Tbs. olive oil
In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm.
nutritional information Per Serving: Calories: 302; Protein: 11 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Sodium: 89 mg; Fiber: 8 g; Vegan
SUMMER GUMBO
This comes from the June 2015 issue of Vegetarian Times, page 34. It starts off, “Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information Per 1 1/2-cup serving: Calories: 394; Protein: 7 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
Tuesday, October 20, 2015
Tuesday Recipes
Six yummy recipes to fix. Enjoy!
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
ROASTED CONFETTI CORN
This is from the September 2015 issue of Vegetarian Times, page 47. It starts off, “When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy accordingly.” Makes 4 cups in 30 minutes or less.
To view this online, click here.
4 cups fresh corn kernels
2 cups chopped onions
2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
4 cloves garlic, minced (4 tsp.)
1 1/2 tsp. ground cumin
Heat large non-stick skillet over high heat. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to “pop,” stirring often. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again. Remove from heat, and cool.
nutritional information Per Per 1/2-cup serving: Calories: 91; Protein: 3 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 14 mg; Fiber: 3 g; Sugar: 7 g; Vegan; Gluten-Free
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
ROASTED CONFETTI CORN
This is from the September 2015 issue of Vegetarian Times, page 47. It starts off, “When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy accordingly.” Makes 4 cups in 30 minutes or less.
To view this online, click here.
4 cups fresh corn kernels
2 cups chopped onions
2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
4 cloves garlic, minced (4 tsp.)
1 1/2 tsp. ground cumin
Heat large non-stick skillet over high heat. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to “pop,” stirring often. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again. Remove from heat, and cool.
nutritional information Per Per 1/2-cup serving: Calories: 91; Protein: 3 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 14 mg; Fiber: 3 g; Sugar: 7 g; Vegan; Gluten-Free
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It starts off, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional informationPer Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
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