It's Taco Tuesday. Here are six taco recipes to help you through the day, including Loaded Guacamole Vegetarian Tacos and White Bean and Potato Tacos. Enjoy!
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
Ingredients
You'll need:
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
ZUCCHINI AND CRIMINI TACO
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes
Ingredients
1 large onion, peeled, quartered and sliced thin
1 1/2 lbs. crimini mushrooms, sliced thin
2 zucchini, sliced thin
2 summer squash sliced thin
4 garlic cloves, minced
4 Tb. butter
1 Tb. cuban seasoning (McCormick makes a good one)
2 tsp. cumin
1/4 chipotle chili powder
1 tsp. salt
1 1/2 cups crumbled California panela cheese (or queso fresco)
1 package corn tortillas
Directions:
Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
Tuesday, April 11, 2017
Easter Recipes
This Sunday is Easter. Here are six vegetarian recipes to fix for Easter – or, for that matter, any time, including Spring Pea and Asparagus Pasta Primavera and Garlic Mashed Potatoes. Enjoy!
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
To view this online, click here.
2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
ROASTED VEGETABLES
This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings.
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
VEGAN GINGERED CARROT SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste
Preparation
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!
EASTER BUNNY CAKE
This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.
Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.
This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.
Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback
Ingredients
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
Directions
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
Cook's Note:
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.
Make sure your cakes are completely cooled before you being to ice and cut them.
SPRING PEA AND ASPARAGUS PASTA PRIMAVERA
This comes from John Mitzewich, one of About.com’s American Food experts. John wrote, “‘Primavera’ means spring, and this easy pasta dish features two great spring vegetables - asparagus and peas. You can tweak this recipe by adding almost any vegetables you like.” The recipe originally called for either vegetable or chicken stock; I've kept the chicken stock out of this. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 Servings
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Ingredients
8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 cup vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
Salt and fresh ground black pepper to taste
Preparation
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.
Turn off heat.Drain the pasta (do not rinse), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
FRESH HERB POTATO ROSTI
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 42, and begins, “If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.” Ready in 30 minutes or less.
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2 large russet potatoes, peeled and grated (1 1/2 lb.)
4 tsp. fresh chives, coarsely chopped
4 tsp. fresh parsley, coarsely chopped
4 tsp. fresh tarragon, coarsely chopped
2 Tbs. olive oil
Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with chives, parsley, and tarragon. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
nutritional information Per Per slice: Calories: 184; Protein: 3 g; Total Fat: 7 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 8 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
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