Monday Recipes

Enjoy!

RUSTIC PEACH-BLUEBERRY TART

This comes from the July 2006 issue of Vegetarian Times. It begins, “This tart recipe can be made with any fresh fruit—simply substitute 6 cups of your favorite fruit for the peaches and blueberries called for below. When peaches and berries aren't in season, you can also make this tart with frozen fruit.” Serves 8.

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3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/2 cup sugar

1/8 tsp. salt

6 oz. Neufchâtel cheese, diced

4 Tbs. (1/2 stick) butter, diced

5 medium-size peaches, peeled, pitted and sliced (about 5 cups)

1 1/2 cups blueberries

1/3 cup sugar

3 Tbs. fresh lemon juice

2 Tbs. cornstarch

1/4 tsp. ground cinnamon

Ice cream or 2 cups sweetened whipped cream, optional

To make Cornmeal Crust: Pulse flour, cornmeal, sugar and salt in food processor 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.

Preheat oven to 425°F.

To make Peach-Blueberry Filling: Toss peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon in large bowl. Let stand 15 minutes, or until sugar is dissolved.

Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan.

Spoon fruit in center of crust with slotted spoon. Discard juices. Bake 15 minutes. Reduce heat to 350F, and bake 20 minutes more, or until crust is crisp and brown. Let cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.

nutritional information Per SERVING: Calories: 319; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 6 g; Carbohydrates: 52 g; Cholesterol: 31 mg; Sodium: 123 mg; Fiber: 3 g; Sugar: 29 g

FRESH HERB POTATO ROSTI

This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.

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2 large russet potatoes, peeled and grated (1 1/2 lb.)

4 tsp. fresh chives, coarsely chopped

4 tsp. fresh parsley, coarsely chopped

4 tsp. fresh tarragon, coarsely chopped

2 Tbs. olive oil

Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.

Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.

nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free

MINI WHOOPIE PIES

This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.

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1/2 cup sugar

1/4 cup unsalted butter, softened

1 large egg, beaten

1/4 cup low-fat milk, at room temperature

1/2 tsp. vanilla extract

3/4 cup bittersweet chocolate chips, melted and slightly cooled

1 Tbs. plus 2 tsp. unsweetened cocoa

1/2 cup all-purpose flour

3/4 cup marshmallow cream, such as Marshmallow Fluff

Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.

Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.

To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.

nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g

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.

SIMPLE BARBECUE SAUCE

This comes from John Willoughby in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Time: 10 minutes; makes about 1 1/2 cups.

To view this online, click here.

Ingredients

2/3 cup ketchup

1/2 cup cider vinegar

1/4 cup brown sugar

2 teaspoons pimentón (smoked Spanish paprika)

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

Preparation

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

QUICK AND SPICY TOMATO SOUP

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 22 min; Prep: 10 min; Cook: 12 min; Yield: 4 to 6 servings; Level: Easy

Note: The original recipe includes 2 (14-ounce) cans of chicken broth; I've changed that to vegetable broth.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe.html?oc=linkback

Ingredients

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans vegetable broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.