Thursday Recipes

I realize I've posted later in the day than usual for the past couple of weeks. Sorry about that! I should be back to my earlier schedule next week.

In the meantime, here are six yummy vegetarian recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and Black Bean Veggie Burgers. Enjoy!

RED VELVET MINI CUPCAKES

This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”

Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe

Ingredients

1 1/2 cups white whole wheat flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon fine salt

3/4 cup canola oil

3/4 cup granulated sugar

1 large egg

1 tablespoon red food coloring

1 teaspoon pure vanilla extract

1/2 cup lowfat (1-percent) buttermilk

1 teaspoon baking soda

1 teaspoon distilled white vinegar

Nonstick cooking spray, for coating ice cream scoop

8 ounces reduced-fat cream cheese, at room temperature

1 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

BLACK BEAN VEGGIE BURGERS

This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”

From Diabetic Connect

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers

Ingredients

1 (16 ounce) can black beans, drained and rinsed

1/2 green bell pepper, cut into 2 inch pieces

1/2 onion, cut into wedges

3 cloves garlic, peeled

1 egg

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon Thai chili sauce or hot sauce

1/2 cup bread crumbs

Directions

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g

RHUBARB-STRAWBERRY REFRIGERATOR CAKE

My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).

One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.

This recipe can be found in my e-cookbook Off the Wall Cooking.

6 C rhubarb, cut in 1/2” pieces

1 tsp. vanilla

3 dozen lady fingers, split

1/2 C sugar

whole fresh strawberries

2 pks. (3 oz. each) strawberry gelatin

2 C heavy cream, whipped

Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.

Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.

AU GRATIN POTATOES

This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”

The POINTS® Value at that time listed this as 3 points.

Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate

Ingredients

1 sprays cooking spray

1 Tbsp butter

1 medium onion, thinly sliced

2 Tbsp all-purpose flour

2 cup fat-free skim milk

2 pound Yukon Gold potatoes, thinly sliced

1 cup low-fat shredded cheddar cheese

1 tsp table salt

1/4 tsp black pepper

Instructions

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

SPINACH SALAD

It's amazing the number of recipes one can come up with over the years. I'd bought a bag of fresh spinach one summer, figuring I'd cook it that evening. Plans changed, and the next day, I decided to make a salad. The lettuce in the refrigerator was looking a little wilted, so I decided to make this.

This recipe, as well as the recipe for Rhubarb-Strawberry Refrigerater Cake (above), can be found in my e-cookbook Off the Wall Cooking.

1 lb. fresh spinach

1/2 C oil

1/2 onion, diced

1/4 C vinegar

2 boiled eggs, diced

2 T water

1/8 tsp. pepper

Wash spinach; tear leaves. Add onion and eggs. Mix oil, vinegar, water and pepper, and add to salad just before serving.

HOT AND SOUR SOUP

This comes from Publix Supermarket's Aprons. Makes 6 servings.

1/4 cup green onions (2 – 3 onions)

1 (28-ounce) can chop suey vegetables (drained)

4 1/4 cups water

1 cup sliced fresh mushrooms

1/2 cup hoisin sauce

1 tablespoon miso paste

1/2 cup shredded carrots

2 teaspoons chili bean sauce

1 tablespoon vegetable base

1/4 cup Oriental salad dressing

2 tablespoons cornstarch

Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.

Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.

Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.

Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg

Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%