Monday Recipes

Hope everyone had a good weekend. Here are today's six vegetarian recipes to start your week off. Enjoy!

LEMON CREAM TURNOVERS

This comes from Julie’s Eats & Treats’ e-newsletter. I recommend checking out Julie’s blog, and sign up for her e-newsletters. She has some really good recipes here!

Julie wrote, “This easy lemon cream turnover recipe uses only 6 ingredients, making them a quick and easy breakfast, snack or dessert!” Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 4 large turnovers.

To view this online, click here.

Ingredients

1 sheet puff pastry, thawed (1 sheet equals 4 large turnovers)

1/2 cup whipped cream cheese

1/3 cup lemon curd (homemade or store-bought)

1 Tbsp lemon zest (about the zest of 1 large lemon)

3 Tbsp + 1 Tbsp sugar

1 egg, beaten

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil (in case any of the filling leaks out of the turnovers, the parchment paper or foil will make for easy clean-up).

Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares. Set aside.

In a mixing bowl, mix whipped cream cheese, lemon curd, lemon zest, and 3 Tbsp of sugar together until well combined.

Place about 2 Tbsp of filling into the corner of each square of puff pastry. Fold the pastry diagonally, and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash, and sprinkle each with the remaining 1 Tbsp of sugar.

Bake for 18-20 minutes, or until pastry is puffed and golden brown.

Allow to cool for a few minutes and enjoy!

BROCCOLI AND BOW TIES

This is from Ina Garten star of The Food Network show Barefoot Contessa. Total Time: 23 min; Prep: 15 min; Cook: 8 min; Yield: 6 to 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/broccoli-and-bow-ties-recipe.html?oc=linkback

Ingredients

Kosher salt

8 cups broccoli florets (4 heads)

1/2 pound farfalle (bow tie) pasta

2 tablespoons unsalted butter

2 tablespoons good olive oil

1 teaspoon minced garlic

1 lemon, zested

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BUTTERNUT STEW WITH TOFU, CORN AND PINE NUTS

This is from the January 2003 issue of Vegetarian Times. It begins, “This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.” Serves 8.

To view this online, click here.

4 cups frozen Silver Queen or other sweet corn kernels, thawed

4 cups peeled and diced butternut squash

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. white pepper

4 cups water

2 Tbs. chicken-flavored broth powder

4 Tbs. olive oil

1 lb. firm tofu, diced

1/4 cup all-purpose flour

1/2 cup pine nuts

2 scallions, minced, for garnish

Place corn in blender or food processor, and purée until coarse. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.

Meanwhile, heat large skillet over medium heat, and add oil. Toss diced tofu in flour, and sauté until browned on all sides. Add pine nuts, and sauté 1 minute more. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.

nutritional information Per SERVING: Calories: 260; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: mg; Sodium: 580 mg; Fiber: 4 g; Sugar: 4 g; Vegan

OVERNIGHT BERRY FRENCH TOAST

This is from the January 2007 issue of Vegetarian Times. It begins, “These cups are assembled a day ahead, so all you have to do is pop them in the oven. Raspberries, blackberries or peach slices all work well in this recipe.” Serves 6.

To view this online, click here.

1 8-oz. whole-wheat baguette, crusts removed, cut into 1-inch cubes

4 large eggs

1 3/4 cups low-fat milk

1/3 cup maple syrup

1 tsp. vanilla extract

1/2 tsp. grated orange zest

1/2 tsp. grated lemon zest

1/4 tsp. ground cinnamon

1 cup frozen blueberries, thawed

1 1/2 Tbs. unsalted butter, cubed

Place bread cubes in medium storage container.

Whisk together eggs, milk, maple syrup, vanilla, zests and cinnamon in large bowl. Pour or ladle mixture over bread cubes. Cover, and refrigerate 4 hours, or overnight.

Preheat oven to 350F. Fold berries into bread mixture. Coat 6 6-oz. ramekins with cooking spray. Fill each ramekin with about 2/3 cup of mixture. Dot with butter. Bake, uncovered, 30 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes to set. Serve with maple syrup.

nutritional information Per SERVING: Calories: 222; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 3 g; Carbohydrates: 29 g; Cholesterol: 153 mg; Sodium: 191 mg; Fiber: 2 g; Sugar: 19 g

CRUSTLESS SOUTHWESTERN MINI-QUICHES

This also comes from the January 2007 issue of Vegetarian Times, and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.” Serves 6.

To view this online, click here.

6 large eggs

1 tsp. salt

1 1/2 cups frozen shredded hash brown potatoes, thawed

1/2 medium red bell pepper, diced (about 1/2 cup)

1/2 cup fresh or frozen corn kernels, thawed if frozen

2 green onions (white and green parts), thinly sliced (about 1/4 cup)

2 Tbs. chopped cilantro

3/4 cup shredded reduced-fat Cheddar cheese

1/2 cup low-fat milk

2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved

Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.

Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.

Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

nutritional information Per SERVING: Calories: 156; Protein: 12 g; Total Fat: 8 g; Saturated Fat: 3 g; Carbohydrates: 9 g; Cholesterol: 223 mg; Sodium: 602 mg; Fiber: 1 g; Sugar: 2 g

PENNE WITH BUTTERNUT SQUASH AND PESTO

This comes from the January 2007 issue of Vegetarian Times, and begins, “Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)” Serves 4 in 30 minutes or less.

To view this online, click here.

1/4 cup prepared pesto, divided

1 cup chopped frozen onions

1 1/4 lb. frozen diced butternut squash, about 4 cups

2/3 cup low-sodium vegetable broth

3/4 lb. whole-wheat penne

Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.

Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.

nutritional information Per SERVING: Calories: 489; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 87 g; Cholesterol: 5 mg; Sodium: 332 mg; Fiber: 10 g; Sugar: 7 g