Monday Recipes

Enjoy!

ROASTED TOMATILLO SALSA

This came from the July 2015 issue of Better Nutrition, which I picked up at my favorite store, Rollin’ Oats in St. Petersburg, Florida. It begins, “Serve this fresh dip with organic chips. Two great options: Organic Summertime Blues Multigrain Tortilla Chips and Beanitos Original Black Bean Chips.” Makes about 2 cups (8 servings).

To view this online, click here.

1 lb. tomatillos, husked and rinsed well

2 small serrano chilies

4 garlic cloves

1 small yellow onion, quartered

2 limes, juiced

1/2 cup fresh cilantro leaves, coarsely chopped

1 tsp. salt

Preheat broiler and move rack to top position. Arrange tomatillos, serrano chilies, garlic, and onions on large baking sheet. Broil 5–7 minutes, 6 inches from heat, until softened.

Remove pan from oven and let cool until vegetables are easy to handle. Pull stems from chilies and remove skins from garlic.

Combine vegetables in food processor with lime juice, cilantro, and salt. Process into a coarse purée.

Season with salt and pepper, and serve with chips.

per serving: 25 cal; 1g pro; 1g total fat (0g sat fat); 6g carb; 0mg chol; 290mg sod; 1g fiber; 3g sugars

CHARD AND SWEET CORN GRATIN

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.” Yield: 6 servings; Time: 1 hour.

This was featured in “A Corn Gratin Welcomes Chard Into the Fold” and can be viewed online here.

Ingredients

Extra-virgin olive oil

1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed

Salt

2 large garlic cloves, minced

1 teaspoon chopped fresh rosemary

1 teaspoon fresh thyme leaves

Black pepper

3 eggs

1/2 cup milk

2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste

Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)

1 ounce Parmesan, grated (1/4 cup)

Preparation

Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.

Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.

Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.

In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.

Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Tip

Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.

CRUNCHY BERRY ALMOND CRUMBLE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.” Yield: 8 to 10 servings; Time: 1 hour 15 minutes.

This was featured in “A GOOD APPETITE; A Crisp, Made Truly Crisp” and can also be found online here.

Ingredients

For the Filling:

8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries

2 to 4 tablespoons granulated sugar, depending upon sweetness of berries

1 teaspoon finely grated lemon zest

1 tablespoon quick-cooking tapioca (optional)

For the Crumble Topping:

1 2/3 cups all-purpose flour

1/3 cup dark brown sugar

1/3 cup granulated sugar

1/3 cup sliced almonds, finely chopped

1 teaspoon ground cinnamon

1/3 teaspoon ground ginger

1/8 teaspoon allspice

1/8 teaspoon salt

1/2 cup/8 tablespoons melted butter (1 stick)

Vanilla ice cream, for serving (optional)

Preparation

Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.

To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.

Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.

Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

VEG GREEK MEATBALLS IN A FRAGRANT TOMATO SAUCE WITH FETA CHEESE

This comes from page 65 of the September 2011 issue of Vegetarian Times. It starts off, “Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. Recipe adapted from The Family Dinner.” Serves 12 (makes 48 “meatballs”).

To view this online, click here.

3 8-oz. pkg. plain seitan, rinsed and drained

1 8-oz. pkg. low-fat cottage cheese or ricotta

1 cup unseasoned breadcrumbs

1 small onion, finely chopped (1 cup)

1 large egg, lightly beaten

3 Tbs. lemon juice

2 Tbs. finely chopped fresh dill

2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish

2 tsp. ground cumin

1 tsp. baking soda

1/2 tsp. allspice

1/4 tsp. ground cinnamon

2 Tbs. olive oil

1 25-oz. jar tomato sauce

1 cup crumbled feta cheese, optional

Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, if desired. Chill 30 minutes.

Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.

Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.

nutritional information Per Serving (4 meatballs): Calories: 168; Protein: 21 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 684 mg; Fiber: 2 g; Sugar: 4 g

MARINATED ARTICHOKE COLESLAW

Glycemic Index: 8, Glycemic Load: Less than 1

Yield: 6 servings

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Find this recipe at: http://diabeticgourmet.com/recipes/html/755.shtml

Ingredients

3 cups shredded green cabbage

1/2 cup chopped (cored and seeded) red bell pepper

2 green onions, thinly sliced

2 tablespoons nonfat mayonnaise

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

2 tablespoons nonfat Italian dressing

Directions

In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat.

Serve immediately, or cover and refrigerate up to 6 hours before serving.

Nutritional Information Per Serving: Calories: 28; Protein: 2 g; Sodium: 169 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable

BEST-OF-SUMMER-FRUIT SALAD

This comes from the July 2009 issue of Vegetarian Times. It begins, “Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.” Serves 8.

To view this online, click here.

1/3 cup sugar or 1/4 cup agave nectar

1/4 cup fresh mint or lemon verbena leaves

2 Tbs. lemon or lime juice

2 cups seedless grapes, halved

2 peaches or nectarines, cut into 1 1/2-inch pieces

1 cup sliced strawberries or whole raspberries

1 cup blueberries

Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.

Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.

nutritional information Per 3/4-cup serving: Calories: 91; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 20 g; Vegan; Gluten-Free