Friday Recipes

It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Angel Hair Pasta and Strawberry Country Cake. Enjoy!

STRAWBERRY PIE

This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.

To view this on the Times website, click here.

4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)

1 1/2 tablespoons cornstarch

1 cup sugar

1 tablespoon butter

1 graham cracker crust

Whipped cream or topping for serving

Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.

UNEMPLOYED SHEPHERD’S PIE

This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.

To view this online, click here.

Ingredients

6 cups peeled, cubed potatoes

1/4 cup low-fat milk

2 Tbs. unsalted butter

1/4 cup plus 2 Tbs. olive oil, divided

1 medium onion, coarsely chopped (1 cup)

2 15-oz. cans diced organic tomatoes with liquid

2 large eggplants, peeled and chopped (1 & 1/2 lb.)

1 Tbs. Simply Organic Parsley

1 tsp. Simply Organic Basil

1 tsp. Simply Organic Garlic Flakes

1 tsp. sea salt

1/2 cup grated Parmesan cheese

1/2 cup dried breadcrumbs

2 large eggs, beaten

1 green bell pepper, sliced very thin

1 small zucchini, sliced very thin

1/8 tsp. ground black pepper, optional

Preparation

Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.

Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.

Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.

Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)

Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g

ITALIAN EGGPLANT RAGOUT

This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.

To view this online, click here.

Ingredients

2 medium eggplants, halved

2 Tbs. salt

2 Tbs. olive oil

1 large onion, chopped (2 cups)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can diced tomatoes, drained

1 15-oz. can chickpeas, rinsed and drained

2 Tbs. capers

1 tsp. sugar

1/4 cup chopped fresh parsley

Preparation

Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.

Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g

STRAWBERRY COUNTRY CAKE

This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

3/4 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

For the filling for each cake:

1 cup (1/2 pint) heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.

Note: This recipe and the next (Spaghetti Sauce) are both from my e-cookbook, Off the Wall Cooking.

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

SPAGHETTI SAUCE

28 oz. can tomatoes (note)

2 8 oz. cans tomato sauce

2 6 oz. cans tomato paste

3 onions, chopped

3 to 5 cloves garlic, crushed

2 T oil

1 T oregano

1/4 - 1/2 lb. grated cheddar cheese

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!

NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.

Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.