Friday Recipes

Finally, Friday, and the weather will soon be cooling off, even here in Florida. Never mind that it's supposed to be back in the 80s here next week - there is the promise of cooler weather soon.

Here are today's six vegetarian recipes to help you through the weekend, including Cranberry-Nut Rugalach and Chocolate-Crusted Pumpkin Pie. Enjoy!

SPINACH-ARTICHOKE DEEP-DISH PIZZA

This recipe comes from Country Living, and begins, “Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.” Total Time: 40 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 (5-oz.) container baby spinach, coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 tbsp. fresh lemon juice

1/4 tsp. crush red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 tbsp. cornmeal

1 lb. store-bought pizza dough, at room temperature

6 oz. Fontina cheese, grated (about 1 1/2 c.)

1 (14-oz.) can artichoke hearts, drained and quartered

Fresh basil leaves, torn, for serving

Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

BAKED RISOTTO WITH WINTER SQUASH

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

1 medium leek, white and tender green part, diced, about 1 cup

Pinch of saffron (optional)

Salt and pepper

3 cups squash broth (see note) or chicken broth, hot

8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

CRANBERRY-NUT RUGALACH

Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.

POINTS® Value: 2

Servings: 16

Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy

The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”

Ingredients

1 sprays cooking spray

1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)

1/4 cup walnut halves, finely chopped

1 Tbsp sugar, granulated

8 oz Pillsbury Reduced-Fat Crescent(s), or similar product

1 Tbsp all-purpose flour

1 Tbsp powdered sugar

Instructions

Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

CORNBREAD AND PINTO BEAN SHEPHERD'S PIE

This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved

3 Tbs. tomato paste

1 Tbs. olive oil

1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided

2 1/2 Tbs. chili powder

3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided

6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills

1 1/3 cups plain nonfat Greek yogurt, divided

1 large egg

1 1/2 Tbs. sugar

Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.

Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.

Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.

Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.

Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.

Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.

BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g