Friday Recipes - Labor Day Weekend

Here it is, Friday of a three day weekend! Yay!

Monday is Labor Day, which signals the end of summer in the U.S. And while summer doesn't officially end until later in September, it still feels like the end of summer.

I will be posting on Monday, with some burger recipes to help you celebrate, as well as possibly posting throughout the weekend. (Can anyone say ice cream? That might make a great post over the next few days.) In the meantime, today's post includes two Summer Ratatouille recipes (one with farro, the other without) and Baileys Mousse Cheesecake. Enjoy!

BANANA SPLIT LASAGNA

This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”

Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.

To view this online, click here.

Ingredients

For the Crust

2 c. crushed graham crackers

1/2 c. (1 stick) butter, melted

2 tbsp. sugar

kosher salt

For the Cream Filling

12 oz. cream cheese, room temperature

1/4 c. sugar

8 oz. cool whip

For the Fruit Layer

3 bananas, thinly sliced

20 oz. can crushed pineapple, well drained

1 lb. strawberries, finely chopped

Additional Toppings

8 oz. cool whip

1/2 c. walnuts, toasted and chopped

chocolate syrup, for serving

Rainbow sprinkles, for serving

Maraschino cherries, for serving

Directions

Grease a 9"-x-13” baking dish.

Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.

Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.

To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.

When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.

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.

SUMMER RATATOUILLE WITH FARRO

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”

Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.

This was featured in “Just Add Farro”, and can be viewed online here.

Ingredients

For the Ratatouille

1 1/2 pounds eggplant, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

Salt

3/4 pound (2 medium) onions, thinly sliced

3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long

4 to 6 large garlic cloves, thinly sliced

1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)

1 pound tomatoes, peeled, seeded and coarsely chopped

1 bay leaf

1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme

1/2 teaspoon dried oregano

Freshly ground pepper

For the Vinaigrette

2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice

Salt to taste

1 very small garlic clove, pureéd

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

For the Big Bowl

3 to 4 cups cooked farro or spelt

2 to 4 tablespoons slivered or chopped fresh basil, to taste

6 eggs, poached

2 ounces crumbled feta or freshly grated Parmesan

Preparation

For the Ratatouille

Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.

Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.

Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.

For the Big Bowl

Whisk together ingredients for the vinaigrette.

To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

SUMMER RATATOUILLE

Recipe Yield: Yield: 4 (1 cup) servings

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipes/summer-ratatouille

Ingredients

1 tablespoon olive oil, divided

3 cups combination sliced zucchini and yellow squash

1 cup sliced onion

1 cup halved cherry tomatoes

1/3 cup minced fresh mint leaves

1 tablespoon fresh lemon juice

1 (4.75 oz) can prepared eggplant caponata

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Directions

In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.

Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.

Nutritional Information Per Serving: Calories: 105;Fat: 6 g; Fiber: 4 g; Sodium: 299 mg; Protein: 2 g; Carbohydrates: 11 g; Sugars: 7 g

Diabetic Exchanges: 2 Vegetable, 1 Fat

MEXICAN QUICHE

This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”

Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319

Ingredients

1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)

1 cup 4 cheese Mexican blend

1 large green or red bell pepper, chopped

1 can (4-oz.) ORTEGA® Diced Green Chiles

2 large green onions, sliced

4 eggs, lightly beaten

3/4 cup ORTEGA® Salsa Prima Homestyle Mild

3/4 cup NESTLÉ ® Carnation ® Evaporated Milk

Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes

Directions

Preheat oven to 375 degrees F.

Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.

Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.

Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.

BAILEYS MOUSSE CHEESECAKE

This comes from The Baker Chick's e-newsletter. If you haven't signed up for Audra's newsletter yet, you really should! (Yes, that's a subtle recommendation.)

This recipe, which yields 1 7-inch cheesecake, can be found online at http://www.thebakerchick.com/2015/03/baileys-mousse-cheesecake/.

Ingredients

For the Crust:

1/2 cup white sugar

1/3 cup all-purpose flour

3/8 cup unsweetened cocoa powder (Note: 1/2 cup minus 2 Tablespoons unsweetened cocoa powder)

1 pinch salt

1/4 cup butter, melted

For the Topping:

2 8-ounce packages cream cheese, room temperature

1/2 - 3/4 cup Bailey's

1 teaspoon vanilla extract

1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.

Instructions

Preheat oven to 375F.

In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt. Add the melted butter and stir until moistened. Press the crust mixture into a 7-inch springform pan* and bake for 10 minutes.

While the crust cools, whip the cream cheese on high until smooth. Add ½ cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining 1/4 cup of creamer if desired, 1 tablespoon at a time until desired sweetness is reached.**

Transfer filling into cooled crust and smooth with an offset spatula. Sprinkle with chocolate chips, or drizzle with melted chocolate or chocolate shavings. Cover with plastic wrap and chill for several hours, until the filling has set. (You can speed this up in the freezer.)

Notes:

You can use a 9 inch springform pan, but I would make 1 1/2 times the recipe.

*The more liquid you add to the filling the looser it will be. I added the full 3/4 cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.