Friday Recipes

Enjoy!

CARIBBEAN COCONUT RICE

This is from the April 2009 issue of Vegetarian Times, and begins, ““This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 tsp. unsalted butter

2 tsp. minced fresh ginger

1 clove garlic, minced (1 tsp.)

1 3-inch cinnamon stick

1 cup jasmine rice, rinsed and drained

3/4 cup light coconut milk

1 tsp. sugar

1/2 tsp. kosher salt

1/4 tsp. grated lime zest

1/8 tsp. white pepper

1/4 cup toasted shredded, unsweetened coconut, optional

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

nutritional information Per 1/2-cup serving: Calories: 143; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 245 mg; Fiber: less than 1 g; Sugar: 1 g; Gluten-Free

DOUBLE CHOCOLATE CHEWS

This is also from the April 2009 issue of Vegetarian Times. It begins, “The secret to success when making these rich, chewy meringue cookies is to make sure the melted chocolate is just warm to the touch (not hot), and to beat the egg whites with the sugar long enough for them to be stiff, smooth, and glossy. Because the end result depends on the quality of the chocolate, select a high-grade variety.” Makes 24 cookies in 30 minutes or less.

To view this online, click here.

12 oz. semisweet or bittersweet chocolate chips or chunks, or 12 oz. dark chocolate, cut into small chunks, divided

1/2 tsp. vanilla extract

Pinch salt

3 egg whites1/3

cup sugar

Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Melt 9 oz. (1 1/2 cups) chocolate chips in large bowl set over simmering water. Cool until just warm to touch. Stir in vanilla and salt.

Beat egg whites with electric mixer in separate bowl 2 minutes, or until white and foamy. Add sugar 2 Tbs. at a time, beating constantly. Continue to beat 6 to 8 minutes, or until soft peaks form and meringue is snowy white.

Fold meringue into melted chocolate until no white streaks remain and batter is stiff. Stir in remaining 3 oz. (1/2 cup) chocolate chips.

Drop cookies by heaping tablespoonfuls onto prepared baking sheets. Bake 10 minutes, or until cookies look dry. Cool on baking sheets. Store in airtight containers.

nutritional information Per Cookie: Calories: 84; Protein: 2 g; Total Fat: 3 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 0 mg; Sodium: 13 mg; Fiber: 1 g; Sugar: 10 g

POLENTA LOAF WITH EGGPLANT AND PESTO

This comes from the January 2006 issue of Vegetarian Times. It begins, “This loaf can be assembled ahead, then baked when you’re ready to serve it.” Serves 4.

To view this online, click here.

2 medium eggplants, sliced into 1/2-inch rounds

1 24-oz. tube precooked basil-and-garlic-flavored polenta

4 Tbs. vegan sun-dried tomato pesto

1/4 cup fresh basil, thinly sliced

2 Tbs. olive tapenade

Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray.

Coat sheet pan with nonstick spray. Place eggplant rounds on pan, and coat with more spray. Season with salt and pepper; bake 15 minutes. Turn rounds over, coat with more spray, and bake 15 minutes, or until golden. Set aside.

Cut polenta into 1/2-inch slices. Layer one-third of slices in loaf pan so they overlap slightly. Spread 2 Tbs. pesto over polenta, and top with half of eggplant rounds. Sprinkle half of basil over eggplant. Repeat layers of polenta, pesto and eggplant. Spread tapenade over eggplant. Top with remaining basil and polenta. Press down gently. Bake 35 minutes. Slice and serve immediately, or let rest 25 minutes, then unmold and slice.

nutritional information Per SERVING: Calories: 263; Protein: 7 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Sodium: 756 mg; Fiber: 10 g; Sugar: 10 g; Vegan

SPANISH TORTILLA LOAF

This also comes from the January 2006 issue of Vegetarian Times, and begins, “In Spain, a tortilla is an open-faced omelet made with onions and sliced potatoes and served as a tapa (appetizer) or as a light dinner. For extra zing, serve this loaf with purchased salsa.” Serves 6.

To view this online, click here.

3 Tbs. olive oil

3 medium-sized potatoes, peeled and thinly sliced

1 medium red onion, thinly sliced

1 7-oz. jar roasted red peppers, drained and thinly sliced

4 large eggs, beaten

Preheat oven to 325F. Coat 9×5-inch loaf pan with cooking spray.

Heat olive oil in large nonstick skillet over medium heat. Add potatoes, and sauté 5 minutes, or until they begin to brown. Add onion, and cook 5 to 7 minutes, or until potatoes are tender. Remove from heat, and stir in red pepper slices. Season to taste with salt and pepper, and transfer to loaf pan.

Pour eggs evenly over potato mixture.

Set loaf pan in large roasting pan, and place on middle rack of oven. Pour hot water into roasting pan until it reaches halfway up loaf pan. Bake 20 to 25 minutes, or until eggs are set. Slice and serve immediately, or let sit 20 minutes, then unmold and slice.

nutritional information Per SERVING: Calories: 184; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 18 g; Cholesterol: 142 mg; Sodium: 317 mg; Fiber: 2 g; Sugar: 4 g

BROCCOLI WITH ASIAN TOFU

Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Yield: 4 servings

Serving size: 2 slices tofu, with broccoli and marinade mixture

Source: Deliciously Healthy Dinners

Find this recipe at: http://diabeticgourmet.com/recipes/html/995.shtml

Ingredients

1 pkg (16 oz) firm tofu, drained

2 Tbsp lite soy sauce

1 tsp sesame oil (optional)

1/2 Tbsp brown sugar

1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)

1 lb fresh broccoli, rinsed and cut into individual spears

1 Tbsp peanut oil or vegetable oil

1/4 tsp crushed red pepper

4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)

1 Tbsp sesame seeds (optional)

Cooking spray

Directions

Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)

Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.

In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. Set aside.

Meanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saute for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.

Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.

At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. Add broccoli and reserved marinade, and gently mix until well-coated.

Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).

Nutritional Information Per Serving: Calories: 183; Protein: 14 g; Fat: 11 g; Sodium: 341 mg; Cholesterol: 0 mg ; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 13 g

CRANBERRY TART WITH NUT CRUST

This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.

To view online, click here.

For the pie:

4 cups (16 ounces) fresh (or defrosted) whole cranberries

2/3 cup granulated sugar

2/3 cup golden syrup

Zest of 1/2 unwaxed lemon

For the crust:

1 cup unbleached all-purpose flour

3/4 cup nut flour

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1 to 3 tablespoons cold water

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

Preheat the oven to 375°F.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.