Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
MEXICAN CHOCOLATE SHEET CAKE
I know, I know...I can almost hear you thinking Excuse me...Dessert first? Well, it's dessert and has chocolate in it! Anyway, this comes from Tablespoon.com, and begins, “Enjoy this irresistibly rich and creamy chocolate cake served with whipped topping – a perfect Mexican dessert.” Prep Time: 20 min; Total Time: 2 hr. 35 min; Servings: 12
To view this online, click here.
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened baking cocoa
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 cup strong brewed coffee (room temperature)
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
2 teaspoons instant coffee granules or crystals
2 teaspoons warm water
1 container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired
Directions
Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt. Add butter, brewed coffee, buttermilk, vanilla and eggs; mix with wire whisk until well blended. Pour batter into pan.
Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
In small bowl, mix coffee granules and warm water. In medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth. Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.
ROOT VEGETABLE HASH FOR WEEKEND BRUNCH WARRIORS
This colorful, yummy recipe comes from Tablespoon.com, and starts off, “Use up those delicious summer garden veggies with this easy hash!” Prep Time: 25 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
GARLICKY COLLARD GREENS
I know many people don't like greens. Personally, I love 'em. Add garlic, and that kicks up the yum! factor, as far as I'm concerned. This recipe comes from from the May/June 2007 issue of Vegetarian Times, page 40. It serves 4, and starts off by stating, "This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness."
1 lb. chopped collard greens
2 Tbs. olive oil
4 cloves garlic, minced (about 4 tsp.)
Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
nutritional information Per Serving: Calories: 98; Protein: 3 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 4 g; Sugar: 1 g; VeganGluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
Jolinda Hackett, About.com's vegetarian blog guide, writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
Nutritional information, per serving: Calories: 329; Total Fat 13g; Sodium 746mg;Dietary Fiber 10g; Protein 12g; Sugars 3g; Cholesterol 17mg
VEGETARIAN "SAUSAGE" AND CHEDDAR QUICHE WITH GIMMELEAN
Another from About.com. I'm guessing that this is from the vegetarian blog, but the email (from 2008) only states that it's from about.com. The recipe starts off, "If you're a vegetarian who likes a more 'meaty' quiche try this vegetarian 'sausage' and cheddar quiche recipe with Gimme Lean Sausage. You can make this recipe vegan by using egg substitute and vegan cheese. Recipe courtesy of Lightlife Foods." Serves 6
Ingredients:
1 9 inch pre-made pie crust
1/4 package Gimme Lean Sausage
2 cups milk, soy milk or rice milk
3 whole eggs or egg substitute
1/4 cup onion, finely chopped
1/4 cup cheddar cheese or soy cheese
nutmeg to taste
salt and pepper to taste
salsa
Preparation:
Bake pie crust according to the package directions and set aside. Saute Gimme Lean Sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese or soy cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.
Per serving: Fat-25g, Fiber-1g, Sodium-610mg, Carbohydrates-14g, Protein-20g (soy protein 2g), Calories-370.
HUMMUS
This is from Healing Heart Foundation, and is listed under the Recipes tab on the left-hand side of the page. The recipe starts states that hummus is, "A Mediterranean spread for dips, sandwiches & hors d'oevres."
4 C (or 2 cans) cooked garbanzo beans (chickpeas)
2 cloves garlic, mashed
1/4 C fat-free no-egg mayonnaise
1/2 t ground cumin
juice of one lemon
2 t Dijon mustard
The following are optional and reflect the various preferences of different Mediterranean cultures. Add any or all to your taste:
1/8 C fresh parsley or cilantro
2 T sweet pickle relish
2 green onions
cayenne pepper or hot sauce
pinch of salt (omit for sodium restricted diets)
Drain and reserve liquid from canned beans, if used, and mix in a blender or food processor, adding reserved liquid or water to the desired consistency, a little thinner than peanut butter. Flavor improves if refrigerated in a closed container for a few hours or overnight. Makes about 4 cups.
8 servings, each 195 calories: 10% from fat (2.5 g), 69% from carbohydrates (34.2 g), 21% from protein (10.4 g). Sodium 154 mg, Fiber 0.1 g.
Healing Heart Hint:Hummus is traditionally made with tahini (sesame seed paste), which is very high fat. For a hummus closest to traditional, a few drops of dark sesame oil or a 1/4 t of tahini can be added, although this will raise the fat content slightly.
If using canned beans, be sure to use the ones with no salt added.
