Monday Recipes

It's a dreary-looking Monday as I write this. There's a sixty-percent chance of rain. This, as the northeast prepares for a March snow storm. Thank goodness, spring - and summer - isn't that far off.

In the meantime, here are six recipes to help start your week off. Enjoy!

PEANUT BUTTER BALLS

This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.

Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls

Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback

Ingredients

18 ounces peanut butter, recipe follows

1 (16-ounce) box confectioners' sugar

1 1/3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) unsalted butter, softened

12 ounces milk chocolate, melted

Peanut Butter:

3 cups peanuts, shelled, unsalted and dry roasted

Peanut oil, if necessary

Directions

In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

Peanut Butter:

In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

SWEET POTATOES ANNA WITH PRUNES

This comes from Tara Parker-Pope in The New York Times cooking e-newsletter. The recipe begins, “This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly — use a mandoline if you have one — and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.”

Yield: 6 to 10 servings; Time: About 1 hour 30 minutes.

This was featured in “Home Cooks Rethink Sweet Potatoes” and can be viewed online here.

Also helpful is “How to Cook Potatoes”, a guide from The New York Times food writer, Julia Moskin.

Note: I don’t keep alcohol around the house, so I plan to use either water or maybe fruit juice - possibly plum or prune juice?

Ingredients

1 cup (2 sticks) unsalted butter

1 cup port

10 pitted prunes

5 to 6 small sweet potatoes, peeled and very thinly sliced

Salt and freshly ground black pepper

Preparation

Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.

Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.

Heat oven to 450 degrees.

Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.

Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.

Bake until crisp and tender, 35 to 45 minutes.

Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

ROASTED CARROT AND RED LENTIL RAGOUT

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”

Yield: 6 servings; Time: 1 hour 15 minutes.

This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.

Ingredients

1 1/2 pounds carrots, peeled

5 tablespoons olive oil

2 1/2 teaspoons kosher salt

Freshly ground black pepper to taste

1 medium onion, sliced thin

3/4 teaspoon ancho chili powder

3/4 teaspoon chipotle chili powder

1/8 teaspoon cayenne pepper

1 cup red lentils

5 cups chicken stock

Preparation

Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.

Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

SAVORY BREAKFAST SANDWICHES

This recipe, as well as the next one (Tofu Scramble) comes from Compassion Over Killing, and can be found in the breakfast section of their Easy Vegan Recipes.

You can request (or download) Compassion Over Killing's free Easy Vegan Recipes booklet here.

Makes 4 sandwiches

Ingredients

1/4 cup apple cider vinegar

3 tablespoons Bragg Liquid Aminos or soy sauce

1/4 cup olive oil

1 1/2 teaspoons black pepper, divided

1 14-ounce package firm tofu, drained and cut crosswise into 8 slices

1 large onion, chopped

4 cloves garlic, chopped

8 ounces button mushrooms, sliced

1 medium tomato, chopped

2 cups baby spinach leaves

1/2 teaspoon dried thyme

1 teaspoon salt

Vegan butter, such as Earth Balance (optional)

4 English muffins, toasted

Instructions

Preheat oven to 450 degrees F.

In a shallow baking dish, mix together the vinegar, Bragg Liquid Aminos or soy sauce, olive oil, and 1/2 teaspoon of the black pepper with a whisk. Place tofu slices in a single layer in the dish, then turn over to coat on all sides. Allow tofu to marinate for 20 minutes, turning slices occasionally.

Place baking dish in oven for 20 minutes. Flip tofu slices over and continue to bake for an additional 10-20 minutes until crispy and most of the liquid has been absorbed.

Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until onion begins to soften. Add mushrooms and continue cooking until they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pepper. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to medium low if the vegetables are browning too quickly. Adjust seasoning.

To assemble sandwiches, spread vegan butter on English muffins, if using. Then add 2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with 2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out.

TOFU SCRAMBLE

Serves 2-3

Ingredients

1 14-ounce package extra firm tofu, drained

2 tablespoons vegetable oil or vegan butter (try Earth Balance)

1/2 pound white button mushrooms, sliced

1 bell pepper, chopped

1 packed cup fresh spinach

2 green onions, diced

1/2 cup nutritional yeast

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon ground turmeric (for color)

1/2 teaspoon black pepper

Instructions

Heat the oil or butter in a medium-sized frying pan over medium-high heat. Crumble the tofu into the pan and sauté, stirring occasionally for 8-10 minutes.

Add the remaining ingredients. Lightly toss in the pan until well-cooked, about 5 more minutes.

Adjust spices to taste and serve hot.

WILD BLUEBERRY CHEESECAKE SMOOTHIE

This is from Kaleigh McMordie, MCN, RDN, LD, at VeryWell. Kaleigh wrote, “Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.

“Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.

“The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.”

Total Time: 5 minutes; Prep: 5 minutes; Cook: 0; Yield: 1 serving.

This can be viewed online here. It can also be found at Kaliegh’s website, Lively Table.

Ingredients

1 cup wild blueberries, frozen

1/2 small avocado

3/4 cup nonfat plain Greek yogurt

1/2 cup skim milk

1 teaspoon vanilla

1 teaspoon honey

1/2 lemon, juiced

Preparation

Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.

Pour into a glass and enjoy.

Ingredient Variations and Substitutions

You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.

This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.

To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.

Cooking and Serving Tips

This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.