Wednesday Recipes

Enjoy!

STRAWBERRY-LAVENDER SHORTCAKES

This comes from the June 2013 issue of Vegetarian Times, page 61. It begins, “Dried food-grade lavender can be found online and in gourmet specialty shops. Here, it’s used to infuse macerated strawberries and to flavor the dough of tender shortcakes.” Serves 4.

To view this online, click here.

4 cups quartered strawberries, plus more for garnish

3 Tbs. sugar, divided

1 tsp. lemon juice

2 tsp. dried lavender, divided

1 cup cake flour

1 tsp. baking powder

1/4 tsp. baking soda

4 Tbs. trans fat–free margarine or butter, cut into small pieces

1/4 cup plain almond milk

8 Tbs. light whipped cream, plus more if desired

Fold together strawberries, 2 Tbs. sugar, lemon juice, and 1 tsp. dried lavender in bowl. Chill 1 hour.

Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Whisk together cake flour, baking powder, baking soda, remaining 1 Tbs. sugar, and remaining 1 tsp. lavender in large bowl.

Mix in margarine with fork or pastry blender until mixture is crumbly. Stir in almond milk, adding more if necessary for mixture to hold together and form a ball.

Knead dough on floured work surface 3 to 4 times until dough is smooth. Cut out 4 dough circles with 2-inch cutter. Press together remaining dough, and cut out 1 or 2 more circles.

Transfer circles to prepared baking sheet, and bake 10 to 12 minutes, or until tops are golden. Cool. (Shortcakes will keep overnight wrapped in a towel.)

To serve: Split shortcakes in half crosswise. Place 4 bottom halves on plates; top each with 1/2 cup strawberry mixture and 1 Tbs. whipped cream. Add 4 shortcake tops, and garnish each with 1/4 cup more strawberry mixture and 1 Tbs. whipped cream. Use remaining shortcakes for breakfast or afternoon tea.

nutritional information Per Shortcake: Calories: 256; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 233 mg; Fiber: 4 g; Sugar: 17 g; Gluten-Free

GLUTEN-FREE VEGGIE BURGER

This comes from the October 2007 issue of Vegetarian Times, and begins, “Simple, speedy, and satisfying, this patty recipe is made with TVP (textured vegetable protein), which can be found in the bulk section of natural food stores. These burgers get their meaty flavor from dulse, dried seaweed flakes that are a good source of B vitamins and iron.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 cup TVP (textured vegetable protein)

1/2 oz. dulse, rinsed and finely chopped

1 Tbs. ground flaxseed

1/4 cup ketchup

4 tsp. cornstarch

1 Tbs. horseradish-flavored mustard

2 Tbs. canola oil

4 8-inch corn tortillas, warmed

Combine TVP and dulse in large bowl. Add 1 cup boiling water, stir to combine, and set aside. Combine flaxseed and 2 Tbs. hot water in separate bowl. Let stand 5 minutes.

Stir flax mixture into TVP mixture. Add ketchup, cornstarch, and mustard.

Heat canola oil in nonstick skillet over medium heat. Using 1/2 cup measure, scoop and shape four patties. Fry 3 to 5 minutes on each side, or until golden and crispy. Serve on corn tortillas, topped with lettuce, tomato, and condiments, if desired.

nutritional information Per SERVING: Calories: 277; Protein: 15 g; Total Fat: 9.5 g; Saturated Fat: 0.5 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 310 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free

FRESH BERRY TART WITH TOASTED NUT CRUST

This comes from the July 2009 issue of Vegetarian Times, and begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.” Serves 8.

To view this online, click here.

Crust

1/4 cup each almonds, pecans, and hazelnuts

3/4 cup whole-wheat flour

1/4 cup sugar

1/4 tsp. salt

6 Tbs. chilled unsalted butter, diced

1 large egg yolk

Filling

1/2 cup light sour cream

1/2 cup nonfat plain Greek yogurt

2 Tbs. light brown sugar

1 tsp. vanilla extract

1/4 tsp. grated orange zest

1 cup blueberries

1 cup raspberries

1 Tbs. orange juice

To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.

Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.

Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.

To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.

Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.

nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g

EASY CHERRY COBBLER

This comes from the GE Appliances e-newsletter. Makes 6 servings in 30 minutes.

To view this online, click here.

Ingredients:

1 (20 to 22 ounce) can cherry pie filling

1 (9 ounce - 1 layer size) box yellow cake mix

1/4 cup butter, melted

1/2 cup pecans or walnuts, chopped coarsely

1-teaspoon cinnamon

Directions

Preheat oven to 350 degrees F.

Spread cherry pie filling in an 8-inch square-baking dish that has been sprayed with non-stick cooking spray.

In a small bowl, mix cake mix, melted butter, nuts and cinnamon.

Sprinkle evenly over top of cherries or arrange in rows so that the cherries are visible.

Bake for 25 to 30 minutes until mixture is bubbly.

Serve with vanilla ice cream.

LEMON POTATO SALAD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

This was featured in “Potato Salad Done Right” and can be found by clicking here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

MOCHA POPS

This comes from The Food Network Kitchen and begins, “Coffee and chocolate ice cream work great together in these coffeehouse-inspired pops.” Total Time: 4 hr 15 min; Prep: 15 min; Inactive: 4 hr; Yield: 6 pops; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mocha-pops.html?oc=linkback

Ingredients

1 pint (2 cups) coffee ice cream

1/2 cup chocolate wafer cookies (about 8 cookies), coarsely chopped

1 pint (2 cups) chocolate ice cream

Directions

Special equipment: six 5-ounce paper cups; 6 wooden ice pop sticks

Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.