Enjoy!
BLACK BEAN AND EDAMAME SLIDERS
This comes from page 65 of the March 2011 issue of Vegetarian Times, and begins, “Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense.” Makes 12 sliders in 30 minutes of less.
To view this online, click here.
1 cup frozen shelled edamame
1 clove garlic
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. olive oil
12 small whole-wheat dinner rolls, split like buns
4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
nutritional information Per Slider: Calories: 329; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Cholesterol: 14 mg; Sodium: 815 mg; Fiber: 11 g; Sugar: 12 g
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This comes from The New York Times cooking e-newsletter, and begins, “This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.” Yield: 4 servings; Time: 40 minutes.
This was featured in “Living over the boîte” and can be viewed online by clicking here.
Ingredients
3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preparation
Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
ESPRESSO ALMOND SMOOTHIE
This recipe and the next (Cherry Chocolate Bowl) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “Almonds, in any form, can help propel your distance workout.”
Ingredients
1 sliced frozen banana
1/2 cup unsweetened almond milk
2 Tbsp. cooled espresso
1 tsp. unsweetened cocoa powder
1 Tbsp. almond butter
Instructions
Blend 1 sliced frozen banana with 1/2 cup unsweetened almond milk, 2 Tbsp. cooled espresso, 1 tsp. unsweetened cocoa powder, and 1 Tbsp. almond butter. Makes 1 cup.
Nutrition Information: Calories: 228; Protein: 5 g; Carbs: 32 g; Fiber: 6 g; Sugar: 15 g; Total fat: 11 g; Saturated fat: 1 g; Sodium: 131 mg
CHERRY CHOCOLATE BOWL
This recipe begins, “Vitamin C–rich cherries get their dark red color from disease-fighting antioxidants.”
Ingredients
1/2 cup 2% plain Greek yogurt
1/2 cup defrosted, unsweetened cherries
2 Tbsp. dark chocolate shavings
Honey or maple syrup (optional)
Instructions
Combine 1/2 cup 2% plain Greek yogurt with 1/2 cup defrosted, unsweetened cherries in a bowl. Top with 2 Tbsp. dark chocolate shavings. Stir in honey or maple syrup, if desired. Makes 1 serving.
Nutrition Information: Calories: 219; Protein: 14 g; Carbs: 25 g; Fiber: 3 g; Sugar: 21 g; Total fat: 7 g; Saturated fat: 4.5 g; Sodium: 45 mg
ALMOND CAKE
This is from Mark Bittman and Sam Sifton, also in The New York Times cooking e-newsletter. The recipe begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast in a Day”, and can be viewed online by clicking here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
