Running a little late today. But here are today's six recipes. Enjoy!
LENTIL-POTATO PIZ'ANNS WITH BROCCOLI SLAW
This comes from the January/February 2015 issue of Vegetarian Times, page 28, and comes from Flat-Out Good, by Mary Margaret Chappell (pages 26 to 32), which shows how to “get a quick pizza fix from a flat-bread creation.” This recipe begins, “A can of Indian-spiced lentil soup is the 'sauce' on this potato-topped naan pizza.” Makes 4 pizzas in 30 minutes or less.
3 tsp. Vegetable oil or olive oil, divided
1 tsp. Mango chutney
1 tsp. Cider vinegar
2 cups broccoli slaw or grated broccoli stems and carrots
6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
1 tsp. Curry powder
1 15-oz. Can Indian spiced lentil soup, such as Amy's Indian Golden Lentil Soup
1 cup frozen peas
4 garlic or tandoori naan
Prehead oven to 350 degrees F.
Whisk 2 tsp. Oil, chutney, and vinegar in medium bowl. Add broccoli slaw, and toss to coat. Season with salt and pepper, if desired. Set aside to marinate.
Toss potatoes with remaining 1 tsp. Oil and curry powder in bowl; seasn with salt and pepper, if desired. Spread in single layer on baking sheet, and bake 5 to 6 minutes, or until beginning to brown on edges. Set aside. Increase oven temperature to 425 degrees F.
Empty soup into strainer to strain off excess liquid. Transfer to bowl, and stir in peas.
Spread each naan with one-quarter of soup mixture, and top with potato slices. Place on baking sheet, and bake 10 to 12 minutes, or until naans are hot and crisp and potatoes on top are browned and tender.
Top hot pizzas with slaw mixture.
Per pizza: Cal: 429; Protein: 17 g; Total fat: 12 g (sat. fat: 2 g); Carb: 70 g; Chol: 0 g; Sodium: 752 mg; Fiber: 12 g; Sugars: 7g
PUMPKIN, LEEK, AND MUSHROOM PITZAS
This is from the same article, and found on page 30. It begins, “Here's a great use for any leftover pumpkin or squash puree you might have after the holidays.” Come to think of it, you could have pumpkin puree almost any time, if you don't mind using canned pumpkin puree. (But don't use the canned pumpkin pie mixture that needs only eggs to finish the pie up.) Makes 4 pizzas in 30 minutes or less.
1 Tbs. Olive oil
4 small or 2 medium leeks halved or quartered and thinly sliced (4 cups)
1/4 tsp. salt
1/4 cup white wine (see note)
3/4 cup pumpkin or butternut squash puree
1/4 cup prepared pesto
4 whole-wheat pita rounds
6 button mushrooms, thinly sliced,
Preheat oven to 425 degrees F.
Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
Stir together pumpkin puree and pesto in small bowl.
Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.
Note: I never have wine around the house, so I use 1/4 cup water in place of the wine.
Per Pizza: Cal: 333; Protein: 10 g; Total Fat: 11 g (sat. fat: 2 g); Carb: 53 g; Chol: 0 mg; Sodium: 745 mg; Fiber: 9 g; sugars: 6 g
TOMATILLO PIZZA-DILLAS
This starts off, “Provolone cheese holds pairs of corn totillas together for quesadilla-style pizza bases. If you can't find tomatillos, use thinly sliced Roma or cocktail tomatoes.” Makes 8 pizzas in 30 minutes or less.
To view this online, click here.
4 tomatillos, husked, rinsed, and sliced
1/2 tsp. olive oil
1/2 tsp. dried oregano
8 slices reduced-fat provolone cheese
16 5-inch corn tortillas
1/2cup prepared salsa
1 cup grated reduced-fat jalapeño Jack cheese (4 oz.)
Preheat oven to 425°F.
Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
SWEET-TART SALAD
This comes from the June 2015 issue of Runner's World, page 54 (“Beet Yourself Up,” by Chris Fischer). It begins, “The sweetness of beets contrasts with the tartness of green tomatoes.” It serves 4.
To view this and the next recipe (Beet Jam) online, click here.
Ingredients
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
1/4 cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
1/3 cup radishes, chopped
Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them.
Nutrition Information: Calories per serving: 126; Carbs: 14 g; Fiber: 4 g; Protein: 3 g; Total fat: 7 g; Saturated fat: 1 g; Sodium: 188 mg
BEET JAM
This also comes from the Runner's World website, and starts off, “Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.
To view this and the previous recipe (Sweet-Tart Salad) online, click here.
Ingredients
3 apples (any eating apple), peeled cored, and chopped
1 cup (about 1/2 pound) beets, peeled and grated
1/2 cup sugar
Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.
Nutrition Information: Calories per serving: 45; Carbs: 12 g; Fiber: 1 g; Protein: 0 g; Total fat: 0 g; Saturated fat: 0 g; Sodium: 11 mg
