Tuesday Recipes

This is originally from my first food blog, Confessions of a Foodie. Enjoy!

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.

onions, peppers and garlic



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.

Chili, cooking



Make sure to stir periodically to keep chili from burning



YUM!

APRICOT-PISTACHIO BISCOTTI

This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.

1 cup blanched whole pistachios

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1/4 cup millet flour

1/4 cup corn flour or masa harina

1 1/4 cups sugar

1 Tbs. baking powder

1/2tsp. salt

8 dried apricots, finely chopped (1/2 cup)

3 large eggs

4 Tbs. vegetable oil

1/2 tsp. almond extract

Preheat oven to 350°F. Toast pistachios on ungreased baking sheet 
4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.

Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.

Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.

Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.

Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but 
are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.

Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 
1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.

nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g

TABIL-SPICED POTATO-AND-EGG CIGARS

From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars

1 large Yukon gold potato (3/4 lb.), peeled and sliced

1 Tbs. olive oil

1/2 large onion, chopped (1/2 cup)

1 Tbs. tabil spice blend, or 2 Tbs. ground coriander

1 tsp. granulated garlic

1/4 cup chopped fresh parsley

1 large egg, lightly beaten

2 hard-boiled eggs, peeled and chopped

2 Tbs. grated Parmesan cheese

7 frozen phyllo sheets, thawed

3 Tbs. melted butter

Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.

Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.

Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.

nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g

BLACKBERRY ICE CREAM

This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!

This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”

Ingredients

2 cups frozen blackberries

2 frozen bananas, in chuncks

a few splashes of almond milk

Preparation

In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).

Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.

BISCUITS AND GRAVY

From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.

Biscuits

1 cup white rice flour, plus more for dusting work surface

1/2 cup chickpea flour

1/2 cup potato starch

1 1/2 Tbs. sugar

1 Tbs. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces

3/4 cup fat-free buttermilk

Gravy

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

2 1/2 tsp. paprika

2 tsp. poultry seasoning

1 tsp. onion powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1 pinch cayenne pepper

2 Tbs. vegetable oil

4 Tbs. butter or trans-fat-free margarine

1/4 cup potato starch

1/4 cup chickpea flour

4 cups fat-free milk, warmed

To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.

Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.

Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.

To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.

Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.

Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.

To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.

Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free

Cutting Up Onions

This was originally posted on my original food blog, http://in-the-kitchen-with-robin.blogspot.com.

A while back, I overheard someone mention that she wasn't sure the best way to cut up onions for recipes. It's one of those things that many of us know how to do, but obviously others are a little confused about it. If you haven't grown up seeing something done, it can be a little confusing.

Sooo...here's my crash course on chopping onions.

Last night, I cooked vegetarian chili. (I'll post that in my Meatless Monday, in a few minutes.) For that, I tend to use both a red AND a yellow/white onion; since it's easiest to see the steps on the red onion, that's which one I'll be cutting up for this. (It works the same way for the white onion.)

So, here we've got both the red and yellow onions:



You'll notice that both onions have a head and tail (or think of them as north and south poles). We're going to started there.

Okay, with a sharp knife, cut off both ends/"poles" from the onions.



Then slice through the papery-outer layers of the onion, as well as maybe the first layer of the onion, from end to end.



After you've pulled that off, cut the onion in half, from end to end.



Then cut each half along parallel to the first cut.



Now, cut the half parallel to where the ends were.



Now, cut each half length-wise, from end to end.



Here are both halves cut up.



Each onion is layered like this, so use the same way of cutting up an onion, and you'll have diced onions, every time.