Wednesday Recipes

Here are today's six vegetarian recipes to help you through the day. Enjoy!

EDAMAME RICE BOWLS

One of my favorite magazines is Vegetarian Times. The first two recipes are from an article titled "Monday Night Magic," by Maria Lissandrello and photographed by Carin Krasner, in the May 2008 issue, and begins, "Gourmet dinners are great when you’ve got time, but who wants to worry about a long shopping list of ingredients at the start of a busy week? And even the most delectable main dish loses some of its attraction when 'serves six to eight' portions mean having it three nights in a row.

"These recipes make the most of on-hand ingredients for fast, flavorful meals that won’t have you racing to the supermarket after work—or eating leftovers till Friday."

The first four recipes can be found online here.

This recipe begins, “Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.” Serves 2.

1/2 cup brown rice

1 8-oz. bag frozen shelled edamame

1/4 cup dried cranberries

2 oz. crumbed feta

10 pitted kalamata olives, halved

3 Tbs. chopped cilantro

1 Tbs. olive oil

1 Tbs. lime juice

1/4 tsp. red pepper flakes

Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.

Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.

Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.

PER SERVING: 540 CAL; 20 G PROT; 24.5 G TOTAL FAT (6 G SAT. FAT); 63 G CARB; 25 MG CHOL; 778 MG SOD; 9 G FIBER; 14 G SUGARS

QUICK PIEROGI BAKE

This recipe begins, “Pierogi are Polish dumplings stuffed with cheese, potatoes, and /or sauerkraut.

“If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.” Serves 2 in 30 minutes or less.

1 tsp. unsalted butter

1/4 cup finely chopped onion

1 cup sliced mushrooms

8 refrigerated or frozen cheese pierogi

3 Tbs. shredded low-fat Monterey Jack cheese

2 slices soy bacon, cooked and crumbled

2 Tbs. fat-free sour cream, optional

Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.

Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.

Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.

PER SERVING: 328 CAL; 18 G PROT; 7.5 G TOTAL FAT (4 G SAT. FAT); 49 G CARB; 18 MG CHOL; 851 MG SOD; 2 G FIBER; 3 G SUGARS

STRAWBERRY CREAM SCUFFINS

This yummy recipe is from Better Home and Gardens. Makes: 18 servings; Serving Size: 1 scuffin; Yields: 18 scuffins; Prep: 40 minutes; Bake: 25 minutes at 350°F; Cool: 5 minutes

To view this online, click here.

Ingredients

Nonstick cooking spray

1 egg, lightly beaten

1 cup whipping cream or milk

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup finely chopped fresh strawberries

6 tablespoons strawberry jelly, jam, or preserves

1 recipe Scuffin Icing (follows)

Chopped fresh strawberries (optional)

Directions

Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.

In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).

Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.

Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.

SCUFFIN ICING

Ingredients

1/2 cup powdered sugar

2 teaspoons whipping cream or milk

1/4 teaspoon vanilla

Whipping cream or milk

Directions

In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

ROASTED TURNIPS WITH GINGER

Servings: 4

Source: Family Circle's All-Time Favorite Recipes

View recipe: http://diabeticgourmet.com/recipes/html/101.shtml

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Ingredients

1/2 teaspoon salt

1 pound turnips, peeled, cut into 2 x 1/2 x 1/2-inch strips

2 teaspoons dark Asian sesame oil

1 teaspoon ground ginger

1/8 teaspoon black pepper

Directions

Heat oven to 375 degrees F.

Bring 2 quarts water and 1/4 teaspoon salt to boiling in a large saucepan over high heat. Add turnips; return to boiling. Lower heat to medium; cover and cook 3 minutes or until turnips are just tender.

Drain turnips. Turn into a large roasting pan. Stir in sesame oil, ginger, pepper and remaining 1/4 teaspoon salt.

Roast into heated 375 degree F. oven 40 minutes, stirring turnips several times with a wooden spoon.

Nutritional Information Per Serving: Calories: 52; Protein: 1 g; Fat: 2 g; Sodium: 343 mg; Cholesterol: 0 mg; Carbohydrates: 7 g; Exchanges: 1 Vegetable; 1/2 Fat

BUTTERY SPAGHETTI SQUASH

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/103.shtml

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Ingredients

3 pounds spaghetti squash, halved lengthwise, seeded

2 tablespoons butter, melted

1/4 cup chicken broth

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Place squash, cut side down, in a microwave-safe dish. Add 2 tablespoons water. Cover dish tightly with plastic wrap.

Microwave on 100% power 25 to 30 minutes or until squash is tender. Let stand 5 minutes.

Carefully remove plastic wrap. Pull out squash strands with a fork; place in a large bowl.

Mix butter, broth, parsley, salt and pepper; add to squash. Serve.

Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 5 g; Sodium: 168 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 1 Fat