Friday Recipes

It's the first Friday of 2020. Here are six yummy recipes to help you through the weekend, including Walnut-Stuffed Eggplant and Mushroom and Robiola Cheese Lasagna. Enjoy!

BLUEBERRY COBBLER

This was posted on the Vegetarian Times web site on MAY 1, 2017, and is from the June 2016 issue (page 35). It begins, “You can mix and match fruits for different fillings.”

Makes 4 servings. This can be viewed online by clicking here.

Note: The website was missing part of two of the topping ingredients (the “2 Tbs. sugar, plus more for sprinkling, if desired” and “1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top”). Fortunately, I had a June 2016 issue of Vegetarian Times next to me when I pulled this up from the website.

Ingredients

Filling

1/2 cup sugar

3 Tbs. cornstarch

1⁄8 tsp. salt

6 cups (2 lbs.) blueberries, fresh or frozen and thawed

1 tsp. melted margarine or coconut oil, optional

Topping

1/2 cup white or brown rice flour

1/2 cup sorghum or oat flour

1/2 cup tapioca starch

1/4 cup cornstarch or potato starch

2 Tbs. sugar, plus more for sprinkling, if desired

1 Tbs. baking powder

1/2 tsp. salt

1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top

3 Tbs. turbinado sugar

Preparation

Preheat oven to 375˚F.

To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.

To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.

Spread Filling in 2 1⁄2- to 3-quart baking dish. Scoop 1⁄4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.

LEMON BLUEBERRY SORBET

This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.

This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”

2/3 cup granulated sugar

1/3 cup whole lemon verbena leaves

1 bag frozen blueberries (14 to 16 ounces)

1/3 cup fresh lemon juice

2 Tablespoons lemon-flavored rum (optional)

Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.

With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.

Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).

WALNUT-STUFFED EGGPLANT

This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.

To view this online, click here.

Ingredients

3 medium eggplants (3 lb.)

2 Tbs. plus 4 tsp. olive oil, divided

2 medium onions, diced (3 cups)

1 1/2 pt. grape tomatoes, halved (3 cups)

3/4 cup roughly chopped walnut pieces

2 1/4 tsp. ground cinnamon

1 1/2 tsp. dried oregano

1/4 cup whole-wheat breadcrumbs

2/3 cup crumbled reduced-fat feta cheese (3 oz.)

Preparation

Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.

Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.

Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.

Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.

Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.

TWICE BAKED POTATOES

This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.

Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

Freshly grated nutmeg, optional

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

BLACK BEAN-BROWN RICE BURGERS

This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties

To view this online, click here.

Ingredients

1⁄2 cup uncooked brown rice

1 (15 ounce) can black beans, drained and rinsed

1 small onion, chopped (white or yellow)

1 garlic clove, minced

1 cup frozen corn

1 teaspoon salt

cayenne pepper (to taste)

1⁄3 teaspoon chili powder

1 egg

1⁄3 cup breadcrumbs (preferably seasoned)

Directions

In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.

Add the corn and spices and cook until the corn is defrosted, another 5 minutes.

In a medium bowl, mash the drained beans with a fork or your fingers.

Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.

Add the egg and mix in well.

Add the breadcrumbs.

Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).

Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

MUSHROOM AND ROBIOLA CHEESE LASAGNA

This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”

Makes 6-8 servings

This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.

Ingredients

Béchamel Sauce

1 1/4 cups (2 1/2 sticks) unsalted butter

1 1/4 cups all-purpose flour

2 cups heavy cream, heated just until steaming

2 cups whole milk, heated just until steaming

1 pinch freshly grated nutmeg

1 tablespoon coarse salt

Freshly ground black pepper

Lasagna

1 pound fresh mushrooms

1/4 cup extra virgin olive oil

1 sprig fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

Salt and freshly ground black pepper

2 pounds fresh robiola cheese, diced

2 cups grated Parmigiano Reggiano cheese, divided

2 eggs

1/2 cup chopped fresh parsley

1 pound lasagna noodles

Preparation

For the béchamel sauce:

In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.

Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.

Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.

Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.

For the lasagna:

Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.

Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.

Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.

Preheat the oven to 350 F.

Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.

Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.

Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.