Saturday Recipes

I usually don't post on Saturday, but since Wednesday is the 4th of July, I decided to post six side dishes to help with your holiday meal, including Bush’s® Best Black Bean Salsa and "Better Than the Deli" Macaroni Salad. Enjoy!

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!

TWICE BAKED POTATOES

Prep Time: 10 Minutes - Cost: $

Servings: 4 - Difficulty Level: 2

Source: Cooking Healthy and Fast

Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml

Ingredients

4 Medium potatoes, baked

1 cup low-fat cottage cheese

1/2 cup low-fat milk

1 tbsp onion, minced

Freshly ground black pepper

Paprika

Dried Parsley Flakes

Directions

Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.

With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.

Sprinkle with paprika flakes and black pepper.

Bake for 10 minutes until just golden.

Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home.

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

3-4 potatoes, scrubbed, not peeled

3-4 T butter or oil (or both)

1 pepper (red, green or yellow), diced

1 onion, chopped

1 clove garlic, minced (optional)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.

"BETTER THAN THE DELI” MACARONI SALAD

Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

I couldn't find the original link to this recipe. If/when I do find it, I'll post it.

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

BOILED POTATOES WITH BUTTER AND MINT

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"

Yield: 3 to 4 servings; Time: 30 minutes.

This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.

Ingredients

1 pound small potatoes, like fingerlings or creamers, all about the same size

1 tablespoon flaky salt, like Maldon, or kosher salt

4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of whole mint leaves, preferably black mint (see note)

1/2 lemon

Coarsely ground black pepper

Preparation

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

BUSH’S® BEST BLACK BEAN SALSA

This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*

1 can (8 oz) shoepeg corn, drained

1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)

1 can (10 oz) Ro-tel diced tomatoes

8 oz Italian dressing

1 medium onion, chopped

1 medium jalapeno, chopped

Directions

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

Friday Recipes

Yay! It's finally Friday! Here are six yummy recipes to help you through the weekend, including Summer Panzanella and Mini Cheddar Quiche Bites. Enjoy!

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

TOMATO FRITTATA

This comes from the infamous long-since-forgotten emailing list. Serves 4.

Ingredients

2 tablespoons olive oil

2 medium onions, thinly sliced

1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped

6 eggs, beaten

Salt and freshly-ground pepper, to taste

3 tablespoons freshly-grated Parmesan cheese

1/2 cup roughly chopped fresh basil

Directions

Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.

Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.

Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

SUMMER PANZANELLA

This comes from Rian Handler on Delish. The recipe begins, “Panzan-HELL-YEA!”

Yields: 6; Prep Time: 15 minutes; Total Time: 25.

To view this online, click here.

Ingredients

2 large baguettes, cut into 1-inch cubes

1/2 c. extra-virgin olive oil, divided

3 tbsp. red wine vinegar

1 tsp. honey

kosher salt

Freshly ground black pepper

1 large, seedless cucumber, roughly chopped

2 pt. cherry tomatoes (preferably multi-colored), halved

1 red onion, chopped

1 clove garlic, minced

1 bunch basil, torn

Directions

Pre-heat a large skillet over medium-high heat.

Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.

Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.

To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.

Garnish with basil and serve.

MINI CHEDDAR QUICHE BITES

This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”

Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes

To view this online, click here.

Ingredients

1/4 cup panko or regular breadcrumbs

4 large eggs

1/3 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/4 cups shredded Cheddar cheese

Directions

Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.

Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.

In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.

Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.

Thursday Recipes

Here are six yummy vegetarian recipes to help you through the day, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish. Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Soup's On!

When I was growing up, my mom would fix homemade soup probably every two or three weeks. She'd frequently use soup as a way to use up leftovers; any leftover veggies would go into one container (along with the water it had been cooked in) and stored in the freezer, while any leftover meats would be stored according to the type of meat. All this - veggies, meats, cooking liquids - would find their way into an evening meal. Mom even had an old soup tureen, which looked similar to this, to bring the soup to the table.

Of course, there were nights when Mom would follow a recipe for soup, usually found in one of her many cookbooks or magazines. (My dad, a good cook in his own right, tended to have only one soup recipe that he'd make periodically - French Onion Soup. You can find a copy of that here, on one of my other cooking blogs, Confessions of a Foodie.)

And now, without any further chit chat, here are six soup recipes to help you through the day, including Vegetarian Tortilla Soup and Gulla Supper Soup. Enjoy!

ALASKAN TOMATO SOUP

This comes from the January 2007 issue of Vegetarian Times, and begins, “Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.” Serves 6 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

1/2 medium red onion, diced (about 1/2 cup)

6 cloves garlic, minced (about 2 Tbs.)

1 14-oz. can diced tomatoes with sweet onion

1 14-oz. can plain tomato sauce

4 oz. silken tofu, mashed (about 2/3 cup)

1 low-sodium vegetable bouillon cube

1/2 cup couscous

1/4 cup chopped parsley

2 Tbs. chopped oregano

2 Tbs. chopped basil

Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.

Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.

nutritional information Per SERVING: Calories: 162; Protein: 5 g; Total Fat: 6 g; Carbohydrates: 24 g; Sodium: 678 mg; Fiber: 3 g; Sugar: 7 g; Vegan

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

Yield: 4 servings; Time: 1 1/4 hours

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN

This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.

To view this online, click here.

2 Tbs. olive oil

1 cup sliced leeks

1 cup chopped celery

1 cup chopped red bell pepper

1 tsp. salt, optional

4 cloves garlic, minced (4 tsp.)

1 Tbs. chopped fresh sage, or 2 tsp. dried sage

1/2 tsp. Italian seasoning

1 bay leaf

2 large tomatoes, peeled and coarsely chopped (1 cup)

2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)

2 cups green beans or flat beans, cut into 1-inch pieces

1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained

1 cup fresh or frozen corn kernels

1/2 tsp. balsamic vinegar

2–3 Tbs. chopped fresh mint, plus more for garnish, optional

Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

BUTTERNUT SQUASH SOUP

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.

Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.

Ingredients

1 tablespoon extra-virgin olive oil

1 1/2 cups finely chopped onion

2 cloves garlic, minced

4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)

4 1/2 cups water

1 cup well-flavored vegetable stock

1/2 cup medium-dry sherry

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preparation

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.

Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.

Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

GULLA SUPPER SOUP

This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.

Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another nearby one with a pharmacy. Of course, it was laid out a little differently, so we had to look around to find what we'd planned to buy.

While exploring this new (to us) Publix, I stumbled across cans of Margaret Holmes brand Tomatoes, Okra & Corn. I wasn't familiar with the brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.

So, of course, I had to pick up a couple of cans, as well as the other ingredients to make this soup. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!

2 cans Margaret Holmes Tomatoes, Okra and Corn

1/2 stick butter

1 medium onion, peeled & chopped

2 stalks celery, chopped

1 C green cabbage, chopped

1/2 C green pepper, seeded & chopped

1/2 tsp salt

1/4 tsp black pepper

Big pinch fresh thyme

Big pinch chopped parsley

1/2 C cooked rice

Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.

Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six really yummy recipes to help you through the day, including Summer Panzanella and Chocolate-Honey Brownie Bars. Enjoy!

COCONUT RICE

This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”

Yield: 3 to 4 servings; Time: 35 minutes

To view this recipe online, click here.

LEARN: How to Make Rice

Ingredients

1 cup long-grain white rice, such as jasmine

3/4 cup coconut milk

1 scant tablespoon sugar

1/2 teaspoon kosher salt, plus more to taste

3/4 cup water

Preparation

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

SWEET POTATO & BLACK BEAN ENCHILADAS

This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)

To view this online, click here.

Sauce

1 15-oz. can tomato sauce

1 3/4 cups low-sodium vegetable broth

1 tsp. ancho chile powder

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1/2 tsp. chipotle chile powder

Filling

1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)

1 1/2 lb. sweet potatoes, peeled and diced (3 cups)

1 15-oz. can diced tomatoes, drained

1 16-oz. jar prepared medium salsa

2 cloves garlic, minced (2 tsp.)

1 chipotle chile in adobo sauce, drained and minced

1 15-oz. can black beans, rinsed and drained

1 12-oz. round queso fresco, divided

Enchiladas

extra virgin olive oil, for brushing baking dish

16 6-inch corn tortillas, warmed

2 limes, cut into wedges

1 avocado, sliced

1/2 cup sour cream, for garnish

Cilantro sprigs, for garnish, optional

To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free

BAKED ARANCINI WITH PEPPERY TOMATO SAUCE

This is from Michelle Stark of the Tampa Bay Times. Serves 4.

To view this online, click here.

For the sauce:

1 red bell pepper

Olive oil

Salt

Pepper

2 garlic cloves

1 (28-ounce) can crushed tomatoes

2 tablespoons tomato paste

Red pepper flakes, to taste

Handful of fresh basil, chopped

For the arancini:

1 to 2 cups panko bread crumbs

Salt, to taste

Garlic powder, to taste

2 to 3 cups cooked and chilled risotto

1 egg

1/4 cup plain Greek yogurt

1/2 cup Parmesan cheese

Pepper

1/2 cup all-purpose flour

Parmesan cheese, for serving

Fresh parsley, chopped, for serving

Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.

Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.

In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.

Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.

Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.

Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.

Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.

Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.

Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

FRESH VEGETABLE PITA PIZZA

This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 lb. fresh tomatoes

4 (7-inch) pita breads

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 1/2 teaspoons Italian seasonings, divided

2 cups shredded part-skim mozzarella cheese, divided

1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced

1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced

1/4 cup thinly sliced sweet red or white onion

Directions

Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.

SUMMER PANZANELLA

This comes from Rian Handler on Delish. The recipe begins, “Panzan-HELL-YEA!”

Yields: 6; Prep Time: 15 minutes; Total Time: 25.

To view this online, click here.

Ingredients

2 large baguettes, cut into 1-inch cubes

1/2 c. extra-virgin olive oil, divided

3 tbsp. red wine vinegar

1 tsp. honey

kosher salt

Freshly ground black pepper

1 large, seedless cucumber, roughly chopped

2 pt. cherry tomatoes (preferably multi-colored), halved

1 red onion, chopped

1 clove garlic, minced

1 bunch basil, torn

Directions

Pre-heat a large skillet over medium-high heat.

Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.

Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.

To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.

Garnish with basil and serve.

Taco Tuesday

It's time for another Taco Tuesday. Today's six taco recipes help prove that you don't need to limit yourself to the ground-beef-cheese-and-lettuce tacos of yesterday, and include Spicy Thai Taco and Edamame Tacos with Peanut Sauce. Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

EDAMAME TACOS WITH PEANUT SAUCE

This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.

Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”

Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.

To view this on Alissa’s blog, click here.

Ingredients

For Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil (or other neutral-flavored vegetable oil)

1 medium onion, diced

2 large garlic cloves, minced

2 cups cooked, shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions, chopped

about 2 cups baby spinach, arugula or spring mix

8 taco shells, preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW

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.

The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”

PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.

This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/

Ingredients

2 (14-ounce) blocks extra-firm tofu

For the marinade:

1/4 cup olive oil

1/4 cup lime juice

2 tablespoons cider vinegar

1 teaspoon cumin

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

For the slaw:

1/2 medium cabbage, quartered and thinly sliced

1/2 medium Walla Walla Sweet onion, thinly sliced

1/4 cup lime juice

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Plus:

1 large avocado, sliced

10-12 tortillas (depending on how full you like to stuff your tacos)*

Directions:

Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.

Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.

Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).

Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.

While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.

To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.

*GLUTEN-FREE OPTION

Use corn tortillas (or other gluten-free tortillas)

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.

SPICY THAI TACOS

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.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

Mexican Recipes

Ever notice how different countries and ethnicities have different ways of fixing foods? No one would mistake Italian food for, say, Thai, or Mexican food (which is today's offerings) for Irish food. Even different regions of the same country have different food preferences. (Grits come to mind as a Southern U.S. food.)

Anyway, today's offerings deal with Mexican food and include Mayan Spiced Chocolate Pudding and Chipotle Asparagus Quesadillas. Enjoy!

BEAN AND SALSA QUESADILLAS

This comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained

1/2 cup prepared salsa

3 oz. reduced-fat cream cheese (6 Tbs.)

1/4 cup jarred roasted red peppers, rinsed, drained, and chopped

2 green onions, chopped (1/2 cup)

2 Tbs. chopped cilantro

4 8-inch whole-wheat or multi-grain tortillas

Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.

Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 295; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 664 mg; Fiber: 10 g; Sugar: 2 g

SWEET POTATO QUESADILLAS

This also comes from page 32 of the April/May 2014 issue of Vegetarian Times. It begins, “This fork-and-knife quesadilla is great topped with salsa and guacamole.” It serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. vegetable oil

1 small onion, finely chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

3 cups grated sweet potatoes

1 small jalapeno chile, chopped

2 tsp. ground cumin

1/2 tsp. dried oregano

1 cup fresh or frozen corn kernels

4 8-inch flour tortillas

Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 8 minutes. Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 10 minutes, stirring often. Stir in corn, and cook 1 minute, or until heated through. Season with salt and pepper, if desired.

Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 355; Protein: 8 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 503 mg; Fiber: 6 g; Sugar: 9 g; Vegan

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1 1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

FARROW BLACK BEANS MEXICAN BOWL [VEGAN]

This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435

To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.

Ingredients

1 tbsp olive oil

1 tsp chopped garlic

2 tsp oregan

1 cup red onions (chopped)

1 cup green bell pepper (chopped)

1 tbsp jalapeno pepper (seeds removed and chopped)

1 tbsp chopped cilantro

3 roma tomatoes (blanched, peeled and mashed)

1/2 tsp sugar

1/2 cup sweet corn kernels

1 15 oz. can black beans (rinsed and drained)

1 1/4 tsp salt

1 tsp lime juice

2 cups farrow (cooked)

1 cup shredded lettuce

1 whole avocado (seed removed and sliced/chopped

Preparation

Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.

Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.

Add sugar, corn, black beans, salt, lime juice.

Mix very well and cover and cook for 3 – 4 minutes.

Lastly add farro and mix well so that farro is properly coated and turn off the flame.

In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.

MAYAN SPICED CHOCOLATE PUDDING

This is from the April 2009 issue of Vegetarian Times, and begins, “We've provided instructions for having this pudding ready to eat in 30 minutes, but you could also just chill with plastic wrap pressed onto the surface.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 13.5-oz. can light coconut milk, divided

1/4 cup cornstarch

1/4 cup sugar

1/2 tsp. ground cinnamon

1/4 tsp. chili powder, plus more for garnish

1/8 tsp. salt

1 3-oz. bar vegan dark chocolate, chopped

1 tsp. vanilla extract

Whisk together 1/4 cup coconut milk and cornstarch in small bowl. Set aside.

Combine remaining coconut milk, sugar, cinnamon, chili powder, and salt in saucepan, and bring to a simmer over medium heat. Whisk 1/4 cup hot mixture into cornstarch mixture to form slurry.

Whisk slurry into hot mixture, and cook 3 minutes, or until thickened, whisking constantly. Remove from heat, and whisk in chocolate and vanilla.

Transfer to metal bowl, and set in larger bowl filled with ice and water. Whisk occasionally to cool. Serve sprinkled with pinch of chili powder.

nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 18 g; Saturated Fat: 11 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 95 mg; Fiber: 2 g; Sugar: 16 g; Vegan; Gluten-Free

Friday Recipes

It's finally Friday (yay!). Here are six yummy vegetarian recipes to help you through the weekend, including Fresh Vegetable Pita Pizza and Parisian-style Sweet Crêpes which, if I may say, make not just a nice anytime snack, but a yummy Saturday morning breakfast. Enjoy!

EAST COAST GRILL’S CORNBREAD

This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.

This was featured in “The Corn Bread Matters Most”, and can be viewed online here.

Ingredients

2 cups all-purpose flour

1 cup yellow cornmeal

3/4 cup white sugar

1/2 teaspoon salt

1 tablespoon baking powder

2 large eggs

1 1/2 cups whole milk

1 1/2 tablespoons vegetable oil

1/4 cup melted butter

2 cups fresh or frozen corn kernels

Preparation

Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.

In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.

Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

RAINBOW SLAW

From the July 2006 issue of Vegetarian Times. Serves 8. The recipe starts out, “Salting the cabbage before making the salad draws out excess moisture, so your slaw won't be watery.”

To view this online, click here.

1/2 small head green cabbage (about 1 1/4 lb.)

1/2 small head red cabbage (about 1 1/4 lb.)

1 large carrot, peeled

1 Tbs. kosher or coarse salt

2 Tbs. mustard seeds

1 Tbs. vegetable oil

1/4 tsp. chili flakes

1/2 cup cider vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 red bell pepper, cut into thin strips (about 1 1/2 cups)

1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.

nutritional information Per serving: Calories: 111; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 20 g; Sodium: 148 mg; Fiber: 4 g; Sugar: 13 g; Vegan

CREAMY WEEKNIGHT MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”

Yield: 4 servings; Time: 25 minutes

To view this online, click here.

Ingredients

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

2 cups whole milk

8 ounces cream cheese, cut into 1-inch pieces

12 ounces sharp or white Cheddar, grated

3 tablespoons unsalted butter

Freshly ground pepper

Preparation

Cook pasta in a large pot of salted water until just barely al dente; drain.

Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.

Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

PARISIAN-STYLE SWEET CREPES

This is from the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”

This recipe makes 8 servings, and can be found online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)Nutella

peanut butter

butter

jam

chestnut purée

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

LEMON-ALMOND BUTTER CAKE

This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”

Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.

This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.

Ingredients

For the Lemon Curd:

Grated zest and juice of 2 lemons

3/4 cup plus 2 tablespoons sugar

4 extra-large eggs

6 tablespoons unsalted butter, cubed

For the Cake:

9 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon flour

1 cup plus 1 to 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 extra-large eggs

1/2 cup ground toasted almonds

2 tablespoons toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tablespoon almond liqueur (optional)

Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.

Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

FRESH VEGETABLE PITA PIZZA

This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 lb. fresh tomatoes

4 (7-inch) pita breads

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 1/2 teaspoons Italian seasonings, divided

2 cups shredded part-skim mozzarella cheese, divided

1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced

1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced

1/4 cup thinly sliced sweet red or white onion

Directions

Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.

Thursday Recipes

Just one more day until the end of the week. (Do I hear a big sigh of relief, besides mine?) Here are six yummy recipes to help you through the day, including Creamy No Churn Raspberry Crumble Ice Cream and Vegetable Frittata. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

Years ago, I found this in an issue of Vegetarian Times (if I remember, it was the May 2005 issue). My better-half wasn’t a vegetarian, but I fixed this anyway, and he was instantly hooked. I ended up fixing this at least every other week, and scrambled up the left-over egg yolks for our aging Cocker Spaniel, Osha (pronounced Ah-sha, as in OshKosh B'Gosh).

(For the record, Osha knew that when she saw the quiche dish come out of the cupboard, she was in for a scrambled egg yolk treat and would sit in the doorway, almost quivering in anticipation.)

This recipe starts off, “Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread.”

I have yet to make this using broccoli, opting for making it with fresh spinach, instead. Very yummy!

Makes 6 servings, and can be found online at https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche.

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Information: Calories: 160; Carbohydrate Content: 8 g; Cholesterol Content: 85 mg; Fat Content: 9 g; Fiber Content: 2 g; Protein Content: 14 g; Saturated Fat Content: 4 g; Sodium Content: 370 mg; Sugar Content: 3 g

VEGETABLE FRITTATA

This comes from the infamous long-since-forgotten emailing list.

Ingredients

Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)

Olive oil

5-6 eggs

Milk

About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)

Salt and freshly-ground pepper to taste

Parsley sprigs for garnish

Directions

Preheat oven to 350 degrees F.

Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.

Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.

Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.

LEMON BARS

This yummy recipe comes from Ina Garten, star of The Food Network show, Barefoot Contessa.

Total: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min; Yield: 20 squares or 40 triangles; Level: Intermediate

To view this online, click here.

Ingredients

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”

Yield: 4 servings; Time: 30 minutes

The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.