Friday Recipes

Enjoy!

NEW YORK-STYLE CHEESECAKE

I'm not sure what emailing list this is from...possibly one of the About.com's blogs. The recipe starts off, “Here is a recipe for New York-Style Cheesecake, which has a sour cream topping.” Prep Time: 35 minutes; Cook Time: 1 hour, 05 minutes

Ingredients:

9 whole graham crackers, about 1-1/2 cups crumbs

1-1/4 cups sugar, divided

1/4 cup butter, melted

2 pounds (4 - 8 ounce packages) cream cheese, softened

4 eggs

2 teaspoons vanilla, divided

16 ounces sour cream, divided

Preparation:

Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.

SWEET POTATO MASALA AND EGG MILE-HIGHS

From the September 2013 issue of Vegetarian Times, page 68. The recipe serves 4 in 30 minutes or less, and starts out, “'My older daughter loves to grate things, so we decided to make potato pancakes for brunch,' explains Josie A.G. Shapiro. 'We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.' Serve the stacks individually, or arrange them on a large platter, family-style.”

To view this online, click here.

1 sweet potato, peeled and shredded

5 large eggs, divided

1/4 tsp. Eden Organic Ground Coriander, divided

1/4 tsp. Eden Organic Cumin Powder, divided

5 Tbs. vegetable oil, divided

1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic

2 Tbs. lime juice

1 cup arugula

Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.

Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.

Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.

Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.

To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.

nutritional information Per Serving: Calories: 297; Protein: 10 g; Total Fat: 24 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Cholesterol: 233 mg; Sodium: 111 mg; Fiber: 2 g; Sugar: 5 g; 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.

TIRAMISU CAKE

This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”

To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8

Ingredients

6 egg yolks

3/4 cup sugar

1 1/2 cup mascarpone cheese

1 1/2 cup heavy whipping cream

3 to 4 dozen Italian Lady fingers (store bought or homemade)

1 cup cold espresso

1/2 cup amaretto or coffee liqueur (optional)

1 Tbsp cocoa for dusting

Preparation

Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.

Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.

Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.

Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.

Refrigerate 4 hours or overnight.

Just before serving, dust with the cocoa powder.

THANKSGIVING POT PIE

I know, I know...You're probably thinking, “Thanksgiving Pot Pie? It's months from Thanksgiving.” That's okay, this recipe from the November 2009 issue of Vegetarian Times works well at any time. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”

To view this online, click here.

Filling

2 medium potatoes, diced (2 cups)

2 large carrots, sliced (1 cup)

3 Tbs. olive oil, divided

1 16-oz. pkg. firm tofu, drained and cut into cubes

1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided

1/2 tsp. granulated garlic, divided

1/4 tsp. cayenne pepper, divided

2 cups sliced button mushrooms

1 large onion, diced (2 cups)

1 cup chopped broccoli florets

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

2 cups low-sodium vegetable broth

1/2 cup plain soymilk

3 Tbs. red wine

1 Tbs. chopped fresh thyme

1 Tbs. chopped fresh sage

1 tsp. hoisin sauce

1/2 tsp. vegan Worcestershire sauce

Crust

1 1/4 cups all-purpose flour

1/2 tsp. salt

1/2 cup nonhydrogenated vegetable shortening

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh sage

To make Filling:

Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.

Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.

Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.

Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.

Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.

To make Crust:

Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.

nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan

PUMPKIN MUFFINS

This comes from G.E. Appliances. Yields 12 muffins.

Ingredients

1 cup brown sugar

1/2 cup sugar

1/2 cup butter, softened

1 egg, beaten

3/4 cup canned pumpkin

1/4 cup walnuts or pecans, chopped

2 cups all-purpose flour

1/4 teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup milk

Preparation

Preheat oven to 375 degrees F.

Grease or spray a standard sized muffin pan with non-stick cooking spray.

Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.

Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.

Spoon into prepared muffin pan and bake for 20 minutes.