Finally, Friday! Here are six recipes to try over the weekend. Enjoy!
VEGETABLE LASAGNA
This comes from GE Appliances. Makes 6 servings in 30 minutes.
To view this online, click here.
Ingredients
1 package (10 oz.) frozen spinach
2 cans (8 oz.) tomato sauce
1 can (6oz.) tomato paste
1 can (4 oz.) sliced mushrooms
1 zucchini squash, sliced
1 yellow squash, sliced
1/4 cup chopped onion
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 package (16 oz.) lasagna noodles, precooked
2 cups ricotta cheese
2 cups grated mozzarella cheese
Directions
Cook spinach according to directions and drain well.
Mix together tomato sauce, tomato paste, mushrooms, onion, oregano, basil, garlic powder and salt.
Spread a half cup of mixture over the bottom of a 12-inch x 8-inch x 2-inch or equivalent casserole dish.
Layer half of the lasagna noodles over sauce, followed by half of the remaining spinach, zucchini, yellow squash slices, cottage cheese, mozzarella cheese, and tomato sauce mixture.
Repeat layers.
Cover well and freeze.
When ready to bake, remove from freezer and preheat oven to 350°F. Bake for 30–45 minutes until hot and bubbly.
BUTTERNUT SOUP
This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
CORN BREAD APPLESAUCE MUFFINS
Yield: 8 servings
Source: The New American Heart Association Cookbook
View online: http://diabeticgourmet.com/recipes/html/545.shtml
Ingredients
Vegetable oil spray
1/2 cup all-purpose flour
1/2 cup coarse yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
Egg substitute equivalent to 1 egg or 1 egg
2 tablespoons honey
2 tablespoons unsweetened applesauce
Directions
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch
GRANNY SMITH'S APPLE CRISP
Yield: 8 servings
Serving size: 3/4 cup crisp
Online: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
From Jolinda Hackett, about.com's Vegetarian food expert. She 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."
Recipe courtesy of Bush's® Beans.
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.
Friday, January 29, 2016
Thursday, January 28, 2016
Thursday Recipes
Enjoy!
LEMONY GREEK ORZO PASTA SALAD
This also comes from The Baker Chick. Prep Time: 15 min; Cook Time: 10 min; Total Time: 25 min; Yield: 2 – 4 servings.
To view this online, click here.
Ingredients
2 cups cooked orzo
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 Persian cucumbers*, chopped
1/2 cup of grape tomatoes, quartered
1/4 cup of kalmata olives, chopped
1/4 cup of crumbled feta cheese
1 tablespoon of finely chopped fresh dill
salt & pepper to taste
Instructions
Toss the Orzo with the olive oil and lemon juice.
Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
Add salt and pepper to taste.
Store in the fridge- serve room temperature or cold.
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. Carroll wrote, “Upside Down Cobblers are not like upside down cakes in that they are dumped upside down after baking. Upside down cobblers are cobblers that have the topping ingredients put on the bottom of the baking pan. Then, the fruit is put on the top of the batter. When Upside Down Cobblers bake the topping floats to the top of the fruit.
“Enjoy this recipe for Upside-Down Cherry Cobbler. There is a canned cherries or cherry pie filling option in the recipe. Of course, you could use fresh cherries too, but you would have to slightly cook the cherries and the sugar to soften them up.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 64 minutes; Yield: 6 to 8 servings
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation
Preheat the oven to 400 degrees F. Grease an 8x8 square or equivalent pan. (I make mine in a pretty baking dish.) In a medium bowl with a wire whisk, stir together the flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain the canned cherries reserving juice. Add the cherries to bowl. Stir in sugar. Heat, not to boiling, add the cherry juice either using microwave or stove.
Mix the hot juice and 1 teaspoon butter with the cherry mixture. Pour the mixture over batter in a pan. Bake it for 40 to 45 minutes. The cobbler crust will rise up through cherry mixture.
Serve the cobbler with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler serves 6 - 8 people. Refrigerate any leftovers.
Notes in the Margin:
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
This dessert freezes beautifully.
You could double this cobbler recipe, and freeze half. Bake them in separate metal baking pans. Allow one to cool, wrap it tightly and freeze it. Bake wrapped frozen cobbler for one hour at 350 degrees F. For the last 15 minutes, uncover the cobbler to crisp up the topping.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE
This comes from the September 2010 issue of Vegetarian Times, page 36. It begins, “Roasted red bell peppers star in this recipe for red sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi
Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
Meanwhile, cook pasta in pot of boiling salted water according to package directions.
Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
Drain pasta, and return to pot. Stir in red pepper sauce.
nutritional information Per 1-cup serving: Calories: 295; Protein: 8 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 49 g; Cholesterol: less than 1 mg; Sodium: 273 mg; Fiber: 3 g; Sugar: 6 g; Vegan
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
LEMONY GREEK ORZO PASTA SALAD
This also comes from The Baker Chick. Prep Time: 15 min; Cook Time: 10 min; Total Time: 25 min; Yield: 2 – 4 servings.
To view this online, click here.
Ingredients
2 cups cooked orzo
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 Persian cucumbers*, chopped
1/2 cup of grape tomatoes, quartered
1/4 cup of kalmata olives, chopped
1/4 cup of crumbled feta cheese
1 tablespoon of finely chopped fresh dill
salt & pepper to taste
Instructions
Toss the Orzo with the olive oil and lemon juice.
Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
Add salt and pepper to taste.
Store in the fridge- serve room temperature or cold.
CRANBERRY-NUT RUGALACH
Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.
POINTS® Value: 2
Servings: 16
Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy
The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”
Ingredients
1 sprays cooking spray
1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)
1/4 cup walnut halves, finely chopped
1 Tbsp sugar, granulated
8 oz Pillsbury Reduced-Fat Crescent(s), or similar product
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.
To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.
Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)
BAKED RISOTTO WITH WINTER SQUASH
This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.
To view this online, click here.
Ingredients
1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley
Preparation
Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. Carroll wrote, “Upside Down Cobblers are not like upside down cakes in that they are dumped upside down after baking. Upside down cobblers are cobblers that have the topping ingredients put on the bottom of the baking pan. Then, the fruit is put on the top of the batter. When Upside Down Cobblers bake the topping floats to the top of the fruit.
“Enjoy this recipe for Upside-Down Cherry Cobbler. There is a canned cherries or cherry pie filling option in the recipe. Of course, you could use fresh cherries too, but you would have to slightly cook the cherries and the sugar to soften them up.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 64 minutes; Yield: 6 to 8 servings
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation
Preheat the oven to 400 degrees F. Grease an 8x8 square or equivalent pan. (I make mine in a pretty baking dish.) In a medium bowl with a wire whisk, stir together the flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain the canned cherries reserving juice. Add the cherries to bowl. Stir in sugar. Heat, not to boiling, add the cherry juice either using microwave or stove.
Mix the hot juice and 1 teaspoon butter with the cherry mixture. Pour the mixture over batter in a pan. Bake it for 40 to 45 minutes. The cobbler crust will rise up through cherry mixture.
Serve the cobbler with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler serves 6 - 8 people. Refrigerate any leftovers.
Notes in the Margin:
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
This dessert freezes beautifully.
You could double this cobbler recipe, and freeze half. Bake them in separate metal baking pans. Allow one to cool, wrap it tightly and freeze it. Bake wrapped frozen cobbler for one hour at 350 degrees F. For the last 15 minutes, uncover the cobbler to crisp up the topping.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE
This comes from the September 2010 issue of Vegetarian Times, page 36. It begins, “Roasted red bell peppers star in this recipe for red sauce.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi
Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
Meanwhile, cook pasta in pot of boiling salted water according to package directions.
Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
Drain pasta, and return to pot. Stir in red pepper sauce.
nutritional information Per 1-cup serving: Calories: 295; Protein: 8 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 49 g; Cholesterol: less than 1 mg; Sodium: 273 mg; Fiber: 3 g; Sugar: 6 g; Vegan
BAKED APPLES
This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.
To view this online, click here.
Ingredients
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Wednesday, January 27, 2016
Wednesday Recipes
Enjoy!
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.
This can be found in my e-cookbook, Off The Wall Cooking.
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.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hotÂ?Â?when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
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.
This can be found in my e-cookbook, Off The Wall Cooking.
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.
CURRIED LENTIL, SQUASH AND APPLE STEW
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.” Time: 1 hour; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Preparation
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
SEVEN VEGETABLE COUSCOUS
This also comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. For this one, Tara wrote, “Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.” Time: 1 hour; makes 8 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015487-seven-vegetable-couscous.
Ingredients
1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
Garnish
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
Preparation
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
BRAIDED LEMON CHEESECAKE BREAD
This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her e-newsletter, I highly recommend it. This recipe makes 12 servings.
To view this online, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Cream Cheese Filling:
10 oz. cream cheese, softened
1/4 cup greek yogurt or sour cream
1/4 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1/2 cup lemon curd (homemade or store bought – recipe follows)
1 egg for brushing
raw sugar for sprinkling
Instructions
For the dough:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
To assemble:
Roll out the dough into a 10" x 15" rectangle, on top of a piece of parchment paper. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
Use a bench scraper or non sharp knife (so you don't cut the parchment,) to cut crosswise strips down the length of the outside sections- making sure you have the same amount of strips on each side.
Spread the cream cheese filling down the center section, and top with the lemon curd.
To form the mock braid, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. (About 2/3 of the way through I switched and started folding the layers down instead of up and it worked well to cover all the filling.)
Transfer to a cookie sheet and cover loosely with plastic wrap. Leave to proof in a warm place for 45 minutes or until puffy. Brush with egg and sprinkle with coarse sugar.
Preheat oven to 350F. Bake for 20 minutes or until golden. Serve warm, room temperature or cold.
HOMEMADE LEMON CURD (IN A CAN!)
This also comes from The Baker Chick and goes with the Braided Lemon Cheesecake Bread. Makes 8 – 9 4 oz. jars.
To view this online, click here.
Ingredients
2 1/2 cups sugar
1/2 cup lemon zest (from about 5 lemons)
1 cup bottled lemon juice**
3/4 cup unsalted cold butter, cut into cubes
1/2 teaspoon of salt
7 large egg yolks
4 large whole eggs
Instructions
Prep your supplies:
If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
Stir in the juice, eggs, yolks and salt.
Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving 1/2 inch of space at the top of each. Wipe down the rims if needed.
Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This comes from the January 2003 issue of Vegetarian Times, page 28. It begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hotÂ?Â?when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/acorn-squash-with-sun-dried-tomato-polenta/.
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan cheese
Paprika for garnish
2 Tbs. chopped parsley
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
nutritional information Per Serving: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g
Tuesday, January 26, 2016
Tuesday Recipes
Enjoy!
PASTA, BEANS AND TOMATOES
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes
To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.
Ingredients
1 pound cooked Penne pasta
2 cups Fresh or canned tomatoes
1 1/2 cups Canned or 1 cup cooked white beans
Garlic
Olive oil
Basil
Preparation
Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Add a little more minced garlic, then a pound of cooked penne pasta.
Add fresh basil and a bit more oil and serve.
SIMPLE PROVENCAL WINTER SQUASH GRATIN
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
Preparation
Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.
1 cup dried yellow split peas, well rinsed
3 cups water
3 Tbs. vegetable oil
1 Tbs. ground turmeric
1 tsp. curry powder or to taste
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 to 1 1/2 cups vegetable stock, or as needed
1 cup green peas, fresh or frozen
1/2 red bell pepper, seeded and diced
2 Tbs. shredded coconut
1/2 cup raisins
Salt to taste
In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.
GNOCCHI WITH SAUTEED VEGETABLES
This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/
1 lb. baby white potatoes, rinsed, unpeeled and quartered
13 oz. fresh gnocchi
2 Tbs. olive oil
1 Tbs. minced garlic
2 large red bell peppers, diced
1 zucchini or summer squash, cubed
5 Tbs. caponata
Crushed red pepper to taste
Salt and freshly ground black pepper to taste
1 cup shredded low-fat mozzarella cheese
Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g
CRANBERRY PIE
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.
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.
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
PASTA, BEANS AND TOMATOES
This comes from Mark Bittman in The New York Times Cooking e-newsletter. Mark writes, “Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.” Time: 10 minutes
To view this online, go to http://cooking.nytimes.com/recipes/12219-pasta-beans-and-tomatoes.
Ingredients
1 pound cooked Penne pasta
2 cups Fresh or canned tomatoes
1 1/2 cups Canned or 1 cup cooked white beans
Garlic
Olive oil
Basil
Preparation
Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Add a little more minced garlic, then a pound of cooked penne pasta.
Add fresh basil and a bit more oil and serve.
SIMPLE PROVENCAL WINTER SQUASH GRATIN
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” Time: 2 hours; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin.
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
Preparation
Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.Tip: Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
I love cauliflower, as well as curry. This fits both bills. It's from the January 2003 issue of Vegetarian Times, page 22, and begins, “Looking for something exotic and fast for dinner? This robust main course is both colorful and packed with flavor. For added zest, serve this with your favorite chutney and a scoop of unflavored yogurt. Round out the meal with sliced seasonal fruit, such as pineapple, oranges or apples, plus shortbread cookies and hot spiced tea.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-yellow-split-peas-and-cauliflower/.
1 cup dried yellow split peas, well rinsed
3 cups water
3 Tbs. vegetable oil
1 Tbs. ground turmeric
1 tsp. curry powder or to taste
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 to 1 1/2 cups vegetable stock, or as needed
1 cup green peas, fresh or frozen
1/2 red bell pepper, seeded and diced
2 Tbs. shredded coconut
1/2 cup raisins
Salt to taste
In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.
GNOCCHI WITH SAUTEED VEGETABLES
This also comes the January 2003 issue of Vegetarian Times, page 22. It begins, “Traditionally, the Italian classic eggplant relish caponata is flavored with anchovies, so look for a vegetarian version in your market. Serve this with a tossed green salad dressed with a garlic vinaigrette and hot Italian focaccia or French bread, which you can dunk in olive oil. A fruit sorbet and orange-flavored cookies make a pleasing, light dessert.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/
1 lb. baby white potatoes, rinsed, unpeeled and quartered
13 oz. fresh gnocchi
2 Tbs. olive oil
1 Tbs. minced garlic
2 large red bell peppers, diced
1 zucchini or summer squash, cubed
5 Tbs. caponata
Crushed red pepper to taste
Salt and freshly ground black pepper to taste
1 cup shredded low-fat mozzarella cheese
Fill large saucepan with lightly salted water, and add potatoes. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat. Cook gnocchi for about 5 minutes, or according to package directions. Remove from heat, rinse, drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, sauté garlic, red peppers and zucchini until softened, about 5 minutes. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
Remove potatoes from heat, drain and add to mixture in skillet. Stir well but gently, and top with shredded cheese. Cook 2 minutes more and serve.
nutritional information Per Serving: Calories: 300; Protein: 11 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 15 mg; Sodium: 610 mg; Fiber: 5 g; Sugar: 3 g
CRANBERRY PIE
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie. The Pumpkin Pie and Apple Pie recipes can be found in the November 13, 2015 blog posting.
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.
DOUBLE CHOCOLATE MOCHA MUFFINS
This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”
To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.
Ingredients
1 1/3 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 Tablespoons instant coffee powder
2 eggs
2 Tablespoons coconut oil, melted
2/3 cup plain fat free Greek yogurt
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.
Add the dry ingredients, and mix until incorporated, about another minute on low.
Fold in the chocolate chips.
Pour batter into a standard 12-cup muffin tin, about half full in each cup.
Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.
Monday, January 25, 2016
Meatless Monday Recipes
Hope everyone here is safe, after the weekend's cold weather (if you're in the eastern United States). Maybe we should all remember this next August when we're complaining about the heat!
Here are today's six recipes. Enjoy!
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
STRAWBERRY VANILLA BEAN RAW VEGAN CHEESECAKE
This was posted in a recent The Kitchn's e-newsletter, and is from Sift & Whisk, a really cool blog put out by a blogger named Maria. I've looked through her blog, and it's really pretty cool!
Anyway, Maria wrote, “This vegan and gluten-free dessert uses cashew cream in place of cheese in its filling and requires no baking! Perfect for summer, whether you're vegan or not.” Prep Time is 5 hours (as is the Total Time), and it serves 12. To view it online, go to http://siftandwhisk.com/blog/strawberry-vanilla-bean-raw-vegan-cheesecake/. Also, you might want to sign up for updates from Maria's blog. (I have!)
For The Crust
1 1/2 cups pitted Medjool dates
1 1/2 cups raw almonds
For The Filling
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost 1/2 cup)
2/3 cup coconut oil, melted
1 1/4 cup full-fat coconut milk
1 cup agave nectar
1 vanilla bean
For The Fruit Topping
2 cups strawberries, tops removed
1 tablespoon agave nectar
Instructions
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
BAKED VEGETABLE MEDLEY
This also comes from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1 1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
CORN AND HOMINY CHOWDER
This also comes from the January 2003 issue of Vegetarian Times, page 25. It begins, “This hearty main-course soup banishes chills on a winter day and makes a perfect partner for quesadillas or hot corn bread and a simple salad of sliced tomatoes.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/corn-and-hominy-chowder/.
1 Tbs. vegetable oil
1 onion, diced
1 3/4 cups canned hominy, drained and rinsed
1 to 2 tsp. chili powder, or to taste
6 large white mushrooms (3 oz.), wiped clean
1 3/4 cups creamed corn
1 cup soymilk
4 oz. diced mild green chiles
Salt and freshly ground black pepper to taste
3 oz. shredded Pepper Jack cheese or soy cheese for garnish
1/2 avocado, diced for garnish
1/2 red bell pepper, diced for garnish
Heat oil in large skillet over medium heat. When hot, sauté onion until golden and crisp, about 7 minutes. Add hominy and chili powder, and cook through. Slice mushrooms lengthwise, including cap and stem. Stir into hominy mixture, and sauté until soft, about 5 minutes.
Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils. Cook for 5 minutes. Stir in green chiles, onion mixture, and salt and pepper. When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.
BOLOGNESE SAUCE
This comes from the April 2002 issue of Vegetarian Times. It begins, “Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.” Makes 6 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/bolognese-sauce/.
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato purée
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf
Using your hands, crumble tempeh into fine pieces. Set aside.
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
nutritional information Per Serving: Calories: 181; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Sodium: 358 mg; Fiber: 6 g; Vegan
Here are today's six recipes. Enjoy!
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.” Time: 40 minutes; Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas.
Ingredients
1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed
Preparation
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Tip: Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
QUICK PUMPKIN-SAGE PASTA
Pumpkin is one of those foods I absolutely adore. Pasta ranks right up there, too. This yummy recipe comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.” Time: about 30 minutes; makes 2 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta.
Ingredients
4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)
Preparation
Cook pasta according to package instructions.
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
Taste, adding more sage if desired, plus salt and pepper to taste.
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Tip:For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
STRAWBERRY VANILLA BEAN RAW VEGAN CHEESECAKE
This was posted in a recent The Kitchn's e-newsletter, and is from Sift & Whisk, a really cool blog put out by a blogger named Maria. I've looked through her blog, and it's really pretty cool!
Anyway, Maria wrote, “This vegan and gluten-free dessert uses cashew cream in place of cheese in its filling and requires no baking! Perfect for summer, whether you're vegan or not.” Prep Time is 5 hours (as is the Total Time), and it serves 12. To view it online, go to http://siftandwhisk.com/blog/strawberry-vanilla-bean-raw-vegan-cheesecake/. Also, you might want to sign up for updates from Maria's blog. (I have!)
For The Crust
1 1/2 cups pitted Medjool dates
1 1/2 cups raw almonds
For The Filling
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost 1/2 cup)
2/3 cup coconut oil, melted
1 1/4 cup full-fat coconut milk
1 cup agave nectar
1 vanilla bean
For The Fruit Topping
2 cups strawberries, tops removed
1 tablespoon agave nectar
Instructions
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
BAKED VEGETABLE MEDLEY
This also comes from the January 2003 issue of Vegetarian Times, page 22. It begins, “The crust for this vegetable-filled pie may be made from ready-made, store-bought dough that you roll out and fit into a pie plate. Or, for a no-fuss meal, start with a premade frozen pie crust. This is a meal-in-a-slice, calling only for a light dessert of fruit and nuts.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/baked-vegetable-medley/.
One 9-inch unbaked frozen pie shell
2 Tbs. olive oil
1 large leek, thinly sliced
1 tsp. minced garlic
1/2 bunch kale, shredded
2/3 cup chunky seasoned tomato sauce
1 1/2 cups artichoke hearts, drained
6 oz. smoked tofu, cut into thin strips
1 cup grated low-fat mozzarella cheese
Preheat oven to 375F. Reserve strips of leek for garnish.
Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F.
Heat olive oil in large skillet over med-ium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts.
Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute.
nutritional information Per Serving: Calories: 420; Protein: 18 g; Total Fat: 25 g; Saturated Fat: 8 g; Carbohydrates: 34 g; Cholesterol: 20 mg; Sodium: 510 mg; Fiber: 5 g; Sugar: 3 g
CORN AND HOMINY CHOWDER
This also comes from the January 2003 issue of Vegetarian Times, page 25. It begins, “This hearty main-course soup banishes chills on a winter day and makes a perfect partner for quesadillas or hot corn bread and a simple salad of sliced tomatoes.” Serves 4 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/corn-and-hominy-chowder/.
1 Tbs. vegetable oil
1 onion, diced
1 3/4 cups canned hominy, drained and rinsed
1 to 2 tsp. chili powder, or to taste
6 large white mushrooms (3 oz.), wiped clean
1 3/4 cups creamed corn
1 cup soymilk
4 oz. diced mild green chiles
Salt and freshly ground black pepper to taste
3 oz. shredded Pepper Jack cheese or soy cheese for garnish
1/2 avocado, diced for garnish
1/2 red bell pepper, diced for garnish
Heat oil in large skillet over medium heat. When hot, sauté onion until golden and crisp, about 7 minutes. Add hominy and chili powder, and cook through. Slice mushrooms lengthwise, including cap and stem. Stir into hominy mixture, and sauté until soft, about 5 minutes.
Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils. Cook for 5 minutes. Stir in green chiles, onion mixture, and salt and pepper. When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.
BOLOGNESE SAUCE
This comes from the April 2002 issue of Vegetarian Times. It begins, “Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.” Makes 6 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/bolognese-sauce/.
8 oz. whole-grain tempeh
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato purée
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf
Using your hands, crumble tempeh into fine pieces. Set aside.
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzle.
Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
nutritional information Per Serving: Calories: 181; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 24 g; Sodium: 358 mg; Fiber: 6 g; Vegan
Friday, January 22, 2016
Friday Recipes
It looks like the eastern U.S. is getting ready to have some very chilly weather. If you live where the weather is starting to get bad, don't go out unless you absolutely have to. Stay inside, fix warm food, and veg out. Here are six recipes to help out for the weekend. Enjoy!
CHICKPEA AND FENNEL RATATOUILLE
This comes from Mark Bittman from The New York Times Cooking e-newsletter. Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015123-chickpea-and-fennel-ratatouille.
Ingredients
1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
Preparation
Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
VEGETARIAN CHILI WITH WINTER VEGETABLES
This comes from Martha Rose Shulman, also from The New York Times Cooking e-newsletter. Martha wrote, “I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.” Time: 1 hour 30 minutes; Serves 6 to 8.
To view this online, click here.
Ingredients
1 recipe simmered pintos (follows)
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)
Preparation
Heat the beans on top of the stove in a large soup pot or Dutch oven.
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
A BIG POT OF SIMMERED PINTOS
This also comes from Martha Rose Shulman of The New York Times Cooking e-newsletter. For this one, Martha wrote, “This pot of beans was Step 1 for the other Recipes for Health...If I know that I’m going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.” Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1016030-a-big-pot-of-simmered-pintos.
Ingredients
1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
1 medium onion, cut in half
2 to 4 large garlic cloves (to taste), minced
1 bay leaf
Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)
Preparation
Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.
Tip: Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Angel Hair Pasta, are all from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
ANGEL HAIR PASTA
I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
3 medium to large tomatoes
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)
In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
CHICKPEA AND FENNEL RATATOUILLE
This comes from Mark Bittman from The New York Times Cooking e-newsletter. Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015123-chickpea-and-fennel-ratatouille.
Ingredients
1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
Preparation
Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
VEGETARIAN CHILI WITH WINTER VEGETABLES
This comes from Martha Rose Shulman, also from The New York Times Cooking e-newsletter. Martha wrote, “I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.” Time: 1 hour 30 minutes; Serves 6 to 8.
To view this online, click here.
Ingredients
1 recipe simmered pintos (follows)
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)
Preparation
Heat the beans on top of the stove in a large soup pot or Dutch oven.
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
A BIG POT OF SIMMERED PINTOS
This also comes from Martha Rose Shulman of The New York Times Cooking e-newsletter. For this one, Martha wrote, “This pot of beans was Step 1 for the other Recipes for Health...If I know that I’m going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.” Serves 6.
To view this online, go to http://cooking.nytimes.com/recipes/1016030-a-big-pot-of-simmered-pintos.
Ingredients
1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
1 medium onion, cut in half
2 to 4 large garlic cloves (to taste), minced
1 bay leaf
Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)
Preparation
Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.
Tip: Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SPAGHETTI SAUCE
This recipe, as well as the Angel Hair Pasta, are all from my e-cookbook, Off the Wall Cooking.
28 oz. can tomatoes (note)
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 onions, chopped
3 – 5 cloves garlic, crushed
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 T vinegar
1 T soy sauce
1/4 – 1/2 lb. grated cheese
Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
ANGEL HAIR PASTA
I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
3 medium to large tomatoes
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)
In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
Thursday, January 21, 2016
Soup!
Enjoy!
RED PEPPER SOUP WITH BALSAMIC REDUCTION
This comes from the January/February 2012 issue of Vegetarian Times, page 75. It begins, “'The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,' says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.” Serves 8.
To view this online, click here.
Balsamic Reduction
1 cup balsamic vinegar
1/4 cup agave nectar
Soup
3 Tbs. olive oil
1 medium red onion, diced (1 1/2 cups)
1/2 medium sweet potato, peeled and diced (1 cup)
1 medium Yukon gold potato, peeled and diced (1/2 cup)
1 large shallot, diced (1/2 cup)
1 tsp. ground cumin
1/4 tsp. red pepper flakes
1 clove garlic, minced (1 tsp.)
6 cups low-sodium vegetable broth
2 large red bell peppers, diced (3 cups)
To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.
nutritional information Per Serving (1 cup soup and 1 tbs. reduction): Calories: 172; Protein: 2 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 126 mg; Fiber: 3 g; Sugar: 18 g; Vegan; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BUTTERNUT SOUP
This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
RED PEPPER SOUP WITH BALSAMIC REDUCTION
This comes from the January/February 2012 issue of Vegetarian Times, page 75. It begins, “'The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,' says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.” Serves 8.
To view this online, click here.
Balsamic Reduction
1 cup balsamic vinegar
1/4 cup agave nectar
Soup
3 Tbs. olive oil
1 medium red onion, diced (1 1/2 cups)
1/2 medium sweet potato, peeled and diced (1 cup)
1 medium Yukon gold potato, peeled and diced (1/2 cup)
1 large shallot, diced (1/2 cup)
1 tsp. ground cumin
1/4 tsp. red pepper flakes
1 clove garlic, minced (1 tsp.)
6 cups low-sodium vegetable broth
2 large red bell peppers, diced (3 cups)
To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.
nutritional information Per Serving (1 cup soup and 1 tbs. reduction): Calories: 172; Protein: 2 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 126 mg; Fiber: 3 g; Sugar: 18 g; Vegan; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
THREE-BEAN SOUP
This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
BUTTERNUT SOUP
This recipe also comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Wednesday, January 20, 2016
Wednesday Recipes
Six recipes to get you through the middle of the week. Enjoy!
CARROTS AND LENTILS IN OLIVE OIL
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.” Serves four to six.
To view this online, go to http://cooking.nytimes.com/recipes/1013501-carrots-and-lentils-in-olive-oil.
Ingredients
1 cup brown, green or black lentils, rinsed
3 cups water
1/4 cup extra virgin olive oil
1 onion, halved lengthwise, then sliced thin across the grain
1 teaspoon coriander seeds
4 garlic cloves, minced
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups sliced)
1 tablespoon tomato paste dissolved in 1 cup water
1 teaspoon sugar
Salt to taste
1/2 cup chopped fresh mint
Preparation
Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.
Tip: Advance preparation: This will keep for three to four days in the refrigerator. The dish is delicious served at room temperature.
MARIO BATALI'S PENNE ALL'ARRABIATA
This was in a recent New York Times Cooking e-newsletter. It begins, “This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.” Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
Preparation
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
LENTIL PILAF
This is from the January 1998 issue of Vegetarian Times. Makes 4 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/lentil-pilaf/.
1/2 cup dry white wine or apple juice
4 cloves garlic, minced
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup uncooked basmati rice
1/3 cup lentils, rinsed and picked over
1/3 cup canned black beans, rinsed and drained
1/2 tsp. dried basil
1/4 tsp. ground cumin
1/4 tsp. curry powder
1/8 tsp. hot pepper sauce
1 bay leaf
2 cups vegetable stock or canned broth
Low-sodium tamari or soy sauce to taste
In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.
nutritional information Per Serving: Calories: 283; Protein: 10 g; Total Fat: 2 g; Carbohydrates: 55 g; Sodium: 626 mg; Fiber: 10 g; Vegan
LEMON-TARRAGON VEGETABLE SALAD
This also comes from the January 1998 issue of Vegetarian Times. Serves 6.
To view this online, click here.
2 Tbs. olive oil
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
2 Tbs. minced fresh parsley
1 tsp. minced fresh tarragon or 1/4 tsp. dried
1/2 tsp. minced garlic
1 medium red bell pepper, chopped
1 stalk celery, chopped
1 medium tart apple, such as Granny Smith, peeled and diced
1 medium carrot, peeled and shredded
1 cup chopped green or red cabbage
Salt and freshly ground black pepper to taste
In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well. Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.
nutritional information Per Serving: Calories: 67; Protein: 1 g; Total Fat: 4 g; Saturated Fat: 0 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 1 g; Vegan
GARLIC TOASTS
This makes a nice accompaniment to many meals – or a snack for several people. It also comes from the January 1998 issue of Vegetarian Times. Makes 12 toasts in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/garlic-toasts/.
Salt and freshly ground black pepper
12 (1/2 inch thick) slices French baguette
Vegetable oil cooking spray
2 Tbs. grated Parmesan cheese
1 tsp. minced garlic
Preheat oven to 350 degrees. Coat bread slices on both sides with cooking spray and place on baking sheet. Sprinkle with Parmesan cheese, garlic, salt and pepper. Bake until golden brown and crisp, about 20 minutes. Serve warm with Lemon-Tarragon Vegetable Salad.
nutritional information Per Toast: Calories: 73; Protein: 3 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 13 g; Cholesterol: 1 mg; Sodium: 168 mg; Fiber: 1 g; Vegan
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.
CARROTS AND LENTILS IN OLIVE OIL
This comes from Martha Rose Shulman in The New York Times Cooking e-newsletter. Martha wrote, “This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.” Serves four to six.
To view this online, go to http://cooking.nytimes.com/recipes/1013501-carrots-and-lentils-in-olive-oil.
Ingredients
1 cup brown, green or black lentils, rinsed
3 cups water
1/4 cup extra virgin olive oil
1 onion, halved lengthwise, then sliced thin across the grain
1 teaspoon coriander seeds
4 garlic cloves, minced
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups sliced)
1 tablespoon tomato paste dissolved in 1 cup water
1 teaspoon sugar
Salt to taste
1/2 cup chopped fresh mint
Preparation
Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.
Tip: Advance preparation: This will keep for three to four days in the refrigerator. The dish is delicious served at room temperature.
MARIO BATALI'S PENNE ALL'ARRABIATA
This was in a recent New York Times Cooking e-newsletter. It begins, “This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.” Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
Preparation
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
LENTIL PILAF
This is from the January 1998 issue of Vegetarian Times. Makes 4 servings.
To view this online, go to http://www.vegetariantimes.com/recipe/lentil-pilaf/.
1/2 cup dry white wine or apple juice
4 cloves garlic, minced
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup uncooked basmati rice
1/3 cup lentils, rinsed and picked over
1/3 cup canned black beans, rinsed and drained
1/2 tsp. dried basil
1/4 tsp. ground cumin
1/4 tsp. curry powder
1/8 tsp. hot pepper sauce
1 bay leaf
2 cups vegetable stock or canned broth
Low-sodium tamari or soy sauce to taste
In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.
nutritional information Per Serving: Calories: 283; Protein: 10 g; Total Fat: 2 g; Carbohydrates: 55 g; Sodium: 626 mg; Fiber: 10 g; Vegan
LEMON-TARRAGON VEGETABLE SALAD
This also comes from the January 1998 issue of Vegetarian Times. Serves 6.
To view this online, click here.
2 Tbs. olive oil
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
2 Tbs. minced fresh parsley
1 tsp. minced fresh tarragon or 1/4 tsp. dried
1/2 tsp. minced garlic
1 medium red bell pepper, chopped
1 stalk celery, chopped
1 medium tart apple, such as Granny Smith, peeled and diced
1 medium carrot, peeled and shredded
1 cup chopped green or red cabbage
Salt and freshly ground black pepper to taste
In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well. Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.
nutritional information Per Serving: Calories: 67; Protein: 1 g; Total Fat: 4 g; Saturated Fat: 0 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 1 g; Vegan
GARLIC TOASTS
This makes a nice accompaniment to many meals – or a snack for several people. It also comes from the January 1998 issue of Vegetarian Times. Makes 12 toasts in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/garlic-toasts/.
Salt and freshly ground black pepper
12 (1/2 inch thick) slices French baguette
Vegetable oil cooking spray
2 Tbs. grated Parmesan cheese
1 tsp. minced garlic
Preheat oven to 350 degrees. Coat bread slices on both sides with cooking spray and place on baking sheet. Sprinkle with Parmesan cheese, garlic, salt and pepper. Bake until golden brown and crisp, about 20 minutes. Serve warm with Lemon-Tarragon Vegetable Salad.
nutritional information Per Toast: Calories: 73; Protein: 3 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 13 g; Cholesterol: 1 mg; Sodium: 168 mg; Fiber: 1 g; Vegan
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.
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