Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetarian Mushroom Shawarma Pitas and Maple and Brown Sugar Oatmeal with Orange, Cranberries and Almonds. Enjoy!

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER

This is from Ali Slagel in The New York Times cooking e-newsletter. Ali wrote, “For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.”

Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter.

Ingredients

1 pound brussels sprouts

1 lemon

1/4 cup extra-virgin olive oil

Kosher salt and black pepper

1/2 teaspoon red-pepper flakes

1 (18-ounce) package shelf-stable or refrigerated potato gnocchi

6 tablespoons unsalted butter, sliced into 6 pieces

1/2 teaspoon honey

Freshly grated Parmesan, for serving

Preparation

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

VEGETARIAN MUSHROOM SHAWARMA PITAS

This comes from Alexa Weibel at The New York Times cooking e-newsletter. Alexa wrote, “Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.”

Yield: 4 servings; Time: 25 minutes.

To view this online at https://cooking.nytimes.com/recipes/1020291-vegetarian-mushroom-shawarma-pitas.

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon ground sweet or smoked paprika (optional)

Kosher salt and black pepper

4 pitas

2 packed cups very thinly sliced red cabbage (about 6 ounces)

3/4 cup low-fat or whole-milk Greek yogurt

3/4 teaspoon ground turmeric

Cilantro or mint, for serving

Preparation

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

MUSHROOM AND BEAN ENCHILADAS

This came from One Green Planet, and begins, "Lathered in enchilada sauce before being baked in the oven, these enchiladas are filled with beans, sautéed mushrooms, bell peppers, fresh corn and potatoes."

Cooking Time: 90 minutes; Serves: 6-8

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/mushroom-and-bean-enchiladas-vegan/.

Ingredients

Preparing Your Mise en Place:

3 1/2 cups mushrooms, sliced

1 large white onion, diced

5 cloves garlic, minced

1 red bell pepper, diced or sliced

1 yellow bell pepper, diced or sliced

1 green bell pepper, diced or sliced*

1 jalapeño, seeded and minced*

5 cups of your favorite Enchilada Sauce

1 1/2 cups white beans (or beans of choice)

1 cup fresh corn (or frozen)

1/2 cup chopped cilantro

4 cups cooked potatoes (or cooked brown rice)

For the Filling:

1/4 cup nutritional yeast

sea salt, to taste

freshly ground black pepper, to taste

1 teaspoon ground cumin

To Assemble:

6 to 8 large tortilla shells*

Preparation

Preparing Your Mise en Place:

To start your mise en place, first prepare the potatoes or rice, whichever you are using.

For the potatoes, either use leftover steamed potatoes or simply steam some potatoes.

Once done, mash them slightly and then season to taste.

Note: Make sure the potatoes are not overcooked as they will be too mushy in the enchiladas. For more heat/spice, the seeds can be left in the jalapeño.

Cooking the Filling:

Preheat the oven to 350°F.

To cook the filling, heat a large fry pan, over medium heat. Once hot, dry-sauté the onions until golden and translucent. Adding stock or water as needed, to prevent the pan and/or food from drying out and/or burning. This should talk about 6 to 8 minutes.

Once the onions are ready, add the garlic and jalapeño and let cook for 30 second or so.

Next, add the peppers and let cook until all of the their moisture has been released. At this point, add the cumin, stir to combine and then transfer the mixture to a bowl.

Now, using the same pan, dry-sauté the mushrooms. Season the mushrooms to taste.

Once all of their moisture has been released, add the pepper and onion mixture back to the pan.

Lastly, fold in the corn, beans, nutritional yeast and fresh cilantro and gently fold everything together.

Taste for seasoning.

Assembling & Baking the Enchilada:

Next, prepare an appropriate-sided casserole dish, by very lightly spraying the bottom of the dish with non-stick spray. Next, pour a few tablespoons of the enchilada sauce on the bottom of the dish.

To assemble the enchiladas, the easiest and cleanest way to assemble them is to first cover a part of the countertop with some plastic wrap. Next, pour about half of the enchilada sauce into a round flat dish (big enough to fit the tortilla shell).

Now, with all of your other mise en place ready, begin to fill the tortillas. To do this, first warm a tortilla in a pan to make it pliable, then place it into the enchilada sauce and then flip it over to coat the other side; it should be soft enough to roll.

At this point, remove the tortilla and place it onto the plastic wrap. Next, place about a few tablespoons of cooked potato onto one half of the tortilla (the side closest to you). Add a few tablespoons of filling and then roll up the tortilla.

If the tortillas are quite long, fold the ends in as you roll up the tortilla (more like a burrito shape). For shorter tortillas, you can simply roll them up, without tucking in the ends.

As you roll up the enchiladas, place them into the prepared casserole dish. Continue with the rest of the tortillas, packing them tightly next to each other as you place them into the casserole dish. Once done, pour about 1/2 to 3/4’s of a cup of sauce over the top of the enchiladas. Save the remaining sauce for serving later.

Bake the enchiladas in uncovered for about 20-30 minutes, until the tortilla edges start to become crisp. Allow enchiladas to cool slightly before serving.

Serve with the remaining sauce, warmed slightly. Sprinkle with nutritional yeast and fresh cilantro, if desired, and enjoy! These enchiladas go well with either this Cashew Sour Cream and/or Lime-Avocado Sauce.

Notes:

Note: Regular flour, corn or gluten-free tortillas can be used for this recipe. The amount of tortillas needed, will depend on the type used and how full you fill the enchiladas.

Chef's Note: Leftover can be frozen, if desired. To reheat, defrost overnight in the refrigerator (or at least for a few hours). To reheat the enchiladas, place them into a casserole dish and cover with aluminium foil. Place them into a preheated 350°F oven for approximately 30 minutes. Then remove the foil and pour some additional enchilada sauce over top (if you still have some). Place the enchiladas back into the oven and let cook for another 5 to 10 minutes. If you do not have any leftover enchilada sauce you can simply leave it out, or use some salsa.

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).

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

MAPLE & BROWN SUGAR OATMEAL WITH ORANGE, CRANBERRIES & ALMONDS

I somehow ended up on the Kroger emailing list, which is a little strange, considering that 1) there isn't a Kroger anywhere near me, and 2) I don't recall signing up for their emails. No matter…I did visit a Kroger once while visiting family in Knoxville, and will say that while it looks like there are maybe two Krogers in Florida, I wouldn't object to them spreading out, say, to Florida's west coast. (Hey, Kroger people, are you listening?)

For the record, I'd also love to see Wegmans here, too. While I've shopped at Publix for years, it'd be nice to have some competition from the aforementioned two grocery stores. I'll leave it at that…

Anywho, this recipe was in the Kroger emailing list and looked absolutely yummy. While I'm not a fan of instant oatmeal, and plan to use this recipe to come up with something similar using quick cook oats, I'll post it here as it does look good. (Keep in mind that when I tweak it, I'll post the new one, okay?)

Serves: 1; Prep time: 5 minutes; Total time: 5 minutes; Difficulty: Easy

To view this online, click here.

Ingredients

1 package Quaker® Maple & Brown Sugar Instant Oatmeal, prepared according to package directions

1/4 orange, peeled and diced

1 tablespoon dried cranberries

1 tablespoon sliced almonds

1 tablespoon orange zest, grated

Directions

Top oatmeal with orange, dried cranberries and sliced almonds. Garnish with orange zest.