It's Friday, time to get ready for the weekend. Today's six recipes should help you through the weekend, including Stovetop Vegetarian Orzo and Spinach Skillet Dinner and Baked Pumpkin Pasta. Enjoy!
QUINOA-STUFFED PEPPERS
This is from Fiona Haynes, who was About.com's Low Fat Cooking expert, and then on The Spruce Eats, part of the dotdash family that About.com morphed into. While Fiona appears to have left the Spruce Eats, and I have yet to find a new link for this, it's still worth posting.
Anyway, Fiona wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.
“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4
Ingredients
2 large red or yellow bell peppers, halved lengthwise, stem intact
2 tsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups diced cremini mushrooms
1 cup cooked quinoa
1/2 cup fat-free, low-sodium vegetable broth
1 cup chopped baby spinach
1/2 cup chopped fresh parsley
Preparation
Preheat oven to 400 degrees.
Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.
Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.
Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.
Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.
Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.
Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g
BAKED PUMPKIN PASTA
Another recipe from Fiona Haynes, who writes, "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
I haven't found the updated link for this, but will try to find it.
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
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
Ingredients
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Directions
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
LOW FAT BROCCOLI SOUP
This comes from mydailymoment.com.
Ingredients
2 cups chopped fresh or frozen broccoli
1/2 cup chopped onion
1 (14.5 oz.) can reduced-sodium chicken broth
2 tbsp. cornstarch
1 (12 fluid oz.) can fat-free evaporated milk
Methods
In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.
In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.
Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings.
STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER
This is from Jolinda Hackett, who wrote for The Spruce Eats
Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."
Recipe courtesy of Bush's® Beans.
Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can garbanzo beans (chickpeas), drained
1/2 cup cooked orzo
1 lemon, juiced
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
salt and pepper
1/2 cup crumbled feta cheese (optional)
Preparation:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.
Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.
Serve topped with feta cheese.
Makes four servings.
PINEAPPLE FRIED RICE
This is from Vegetarian Times, and begins, “The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.” Serves 6.
This can be viewed at http://www.vegetariantimes.com/recipe/pineapple-fried-rice.
Ingredients
2 1/4 cups low-sodium vegetable broth, divided
1 cup long-grain brown rice
1 1/4 cups diced fresh pineapple, divided
< />1 Tbs. low-sodium soy sauce or tamari
1/2 tsp. red pepper flakes
2 Tbs. toasted sesame oil
1/2 cup diced yellow onion
6 cloves garlic, minced (2 Tbs.)
1 small carrot, finely diced (1/2 cup)
1/2 cup finely diced red bell pepper
5 green onions, thinly sliced (1/3 cup)
Instructions:
Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.
Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.
Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.
Nutrition Information: Calories: 198; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 4 g; Sugar: 6 g
Friday, July 31, 2020
Thursday, July 30, 2020
Thursday Recipes
We're nearing the end of the week. Phew! Here are today's six yummy recipes to help you through the day, including Black Bean Chili and Creamy Coleslaw. Enjoy!
Note: I'm planning to make a few changes for each of my food blogs over the next couple of weeks. Stay tuned!
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
TROPICAL GREEN SMOOTHIE
This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”
This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings
Ingredients
1 tablespoon flax seeds
1 cup coconut water
1 teaspoon honey
1 orange
3/4 cup frozen mango chunks
1/2 banana
2 handfuls, about 1 ounce handfuls spinach
ice (until consistency you like)
Directions
Put Coconut water, spinach and honey in the blender until blended.
Place the rest of the fruit in blender and blend until smooth.
Add ice until desired smoothie consistency.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to 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
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
Note: I'm planning to make a few changes for each of my food blogs over the next couple of weeks. Stay tuned!
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
TROPICAL GREEN SMOOTHIE
This comes from the American Heart Association, and begins, “This sweet, delicious smoothie includes both fruit and vegetables.”
This recipe (along with a photo) can be viewed online at https://recipes.heart.org/recipes/2094/tropical-green-smoothie. Makes 2 servings
Ingredients
1 tablespoon flax seeds
1 cup coconut water
1 teaspoon honey
1 orange
3/4 cup frozen mango chunks
1/2 banana
2 handfuls, about 1 ounce handfuls spinach
ice (until consistency you like)
Directions
Put Coconut water, spinach and honey in the blender until blended.
Place the rest of the fruit in blender and blend until smooth.
Add ice until desired smoothie consistency.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to 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
BLACK BEAN CHILI
This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed
3 Tbsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 tsp sea salt
1 (28-oz) can diced tomatoes, with juice
1/4 cup Silk Original Cashewmilk
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup uncooked quinoa
2 3/4 cups vegetable stock
Whole cilantro leaves or parsley, if desired
6 scallions, chopped, if desired
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Serve topped with cilantro and scallions, if desired.
Wednesday, July 29, 2020
Mexican Recipes
If you love Mexican food as much as I do, today's post is for you. Check out these six Melican recipes, including Mushroom and Bean Enchiladas and Spicy Bean and Rice Burritos. Enjoy!
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz at The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”
Yield: 4 cups; Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.
Ingredients
4 cups whole milk
2 (4-inch) cinnamon sticks (preferably Ceylon)
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces dark chocolate (preferably 70 percent)
Preparation
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
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.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz at The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”
Yield: 4 cups; Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.
Ingredients
4 cups whole milk
2 (4-inch) cinnamon sticks (preferably Ceylon)
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces dark chocolate (preferably 70 percent)
Preparation
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
ADAM RICHMAN'S EASY VEGGIE CHILI
This comes from Adam Richman on Today's website. Adam wrote, "This recipe has been my salvation both during my college days and my younger bachelor days. It's easy, it tastes amazing, can all be made in one pot and it keeps for days. Plus, it makes an amazing filling for burritos and tacos. You can even spoon it on top of a hot dog!
“Technique tip: You can roast green chilies on the stove top using the burner to create an even richer flavor.
“Swap option: You can use zucchini and squash in place of some of the beans."
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 8 - 10
To view this online, go to https://www.today.com/recipes/adam-richman-s-easy-veggie-chili-t172166.
Ingredients
Extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, smashed and chopped
Salt and freshly ground black pepper, to taste
1 container meatless veggie crumbles, such as Lightlife Smart Ground
2 packets chili seasoning
One 10-ounce can diced tomatoes with green chiles
One 16-ounce can chickpeas
One 15-ounce can black beans
One 16-ounce jar medium salsa
Hot sauce, to taste
1 medium white onion, diced
Preparation
Preheat an empty pot over high heat. Add enough olive oil to cover the bottom of the pot by about 1/4 inch. Add chopped yellow onion and 2 pinches salt.
As onion slowly becomes translucent, lower heat to medium and add chopped garlic. When garlic starts to get golden, add veggie crumbles. Stir all ingredients together thoroughly to combine. Add seasoning packets stir to coat ingredients. Add the canned tomatoes with chiles and both cans of beans with the liquid (don't drain the beans). Keep stirring throughout. Add the salsa and stir to combine.
Cover the chili and raise heat to high until the mixture is bubbling, then reduce heat to low and cook, uncovered, for about 20-30 minutes, stirring regularly until desired consistency is achieved. Season with salt, pepper and hot sauce to taste.
Serve garnished with diced white onion.
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.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
VEGAN RATATOUILLE
This came from Allyson Kramer, who wrote for The Spruce Eats. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
Tuesday, July 28, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Creamy Broccoli Soup and Apple Breakfast Wedges. Enjoy!
APPLE CRISP PANCAKES
This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13
To view this online, click here.
Ingredients
Streusel Topping
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter
Pancakes
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup peeled diced Granny Smith apple (1/4-inch)
1 cup milk
2 eggs
Toppings, If Desired
Powdered sugar
Real maple syrup
Sweetened whipped cream
Directions
In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
NUTELLA MUG CAKE
This easy yumminess is from The Spruce Eats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
GJELINA’S ROASTED YAMS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”
Yield: Serves 3 - 6; Time: 1 hour.
This was featured in “A New California Cuisine”, and can be viewed online here.
Ingredients
3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Preparation
Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
APPLE CRISP PANCAKES
This comes from Betty Crocker, and begins, “Apple crisp and pancakes rolled into one. Diced apples add chunky goodness to the Bisquick® batter and then before flipping, the pancakes get topped with a brown sugar-oatmeal streusel.”
Prep Time: 15 minutes; Total Time: 25 minutes; Servings: 13
To view this online, click here.
Ingredients
Streusel Topping
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter
Pancakes
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup peeled diced Granny Smith apple (1/4-inch)
1 cup milk
2 eggs
Toppings, If Desired
Powdered sugar
Real maple syrup
Sweetened whipped cream
Directions
In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.
APPLE BREAKFAST WEDGES
This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”
Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples, peeled, thinly sliced (about 2 cups)
1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
2 eggs
Maple-flavored syrup, if desired
Directions
Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Expert Tips
Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.
Sprinkle with powdered sugar, and serve with warm maple syrup.
NUTELLA MUG CAKE
This easy yumminess is from The Spruce Eats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
GJELINA’S ROASTED YAMS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”
Yield: Serves 3 - 6; Time: 1 hour.
This was featured in “A New California Cuisine”, and can be viewed online here.
Ingredients
3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Preparation
Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
HEARTY VEGGIE CHILI
This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online click here.
Ingredients
1 cup coarsely chopped red onions, divided
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 1/2 cups water
1 teaspoon sugar
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®
2 1/2 cups coarsely chopped zucchini
Shredded cheddar cheese (optional)
Parsley sprigs (optional)
Directions
In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.
Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).
Taco Tuesday
If you love tacos as much as I do, you don't mind the fact that it's Taco Tuesday. Today's vegetarian offerings include Portobello Bulgogi Korean Tacos and Spicy Moroccan Chickpea Tacos. Enjoy!
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
VEGGIE BEAN TACOS
This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
VEGGIE TACOS
This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
PORTOBELLO BULGOGI KOREAN TACOS
This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.
You can view this yummy recipe online here.
Ingredients
Mushrooms:
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/2 cup soy sauce
1/4 cup mirin (see note, below)
2 tablespoons dark sesame oil
3 scallions, thinly sliced
2 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1 teaspoon gochugaru (see second note)
Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
2 scallions, thinly sliced
8 corn tortillas
First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.
Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.
Instructions
Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.
When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.
While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.
Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.
SWEET THAI PEANUT CAULIFLOWER TACOS
This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.
“The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!”
Makes 4 servings
View this online at https://www.vegetariantimes.com/recipes/sweet-thai-peanut-cauliflower-tacos-recipe.Ingredients
Sweet Thai Chili Sauce
1 cup packed organic light brown sugar
1/2 cup water, divided
1/2 cup rice vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
1 tablespoon ketchup
Taco Sauce
1 batch Sweet Thai Chili Sauce
1/2 cup creamy peanut butter
For Cauliflower:
Canola oil
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal or polenta
1/4 cup cornstarch
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups seltzer water
1 head cauliflower, cut into tiny florets (see Tip)
For Tacos:
8 small (6-inch) soft taco shells, warmed (see Tip)
1 cup shredded carrots
1 cup shredded red cabbage
2 scallions, chopped (optional)
Cocktail peanuts, crushed (optional)
White sesame seeds (optional)
Preparation
Thai Chili Sauce
In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.
Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup
Tacos
To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.
To make the cauliflower: In a wok or large saucepan, pour 3 inches of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.
In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.
Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.
Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.
When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.
To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.
Tip
It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
VEGGIE BEAN TACOS
This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
VEGGIE TACOS
This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
PORTOBELLO BULGOGI KOREAN TACOS
This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.
You can view this yummy recipe online here.
Ingredients
Mushrooms:
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/2 cup soy sauce
1/4 cup mirin (see note, below)
2 tablespoons dark sesame oil
3 scallions, thinly sliced
2 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1 teaspoon gochugaru (see second note)
Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
2 scallions, thinly sliced
8 corn tortillas
First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.
Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.
Instructions
Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.
When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.
While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.
Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.
SWEET THAI PEANUT CAULIFLOWER TACOS
This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.
“The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!”
Makes 4 servings
View this online at https://www.vegetariantimes.com/recipes/sweet-thai-peanut-cauliflower-tacos-recipe.Ingredients
Sweet Thai Chili Sauce
1 cup packed organic light brown sugar
1/2 cup water, divided
1/2 cup rice vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
1 tablespoon ketchup
Taco Sauce
1 batch Sweet Thai Chili Sauce
1/2 cup creamy peanut butter
For Cauliflower:
Canola oil
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal or polenta
1/4 cup cornstarch
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups seltzer water
1 head cauliflower, cut into tiny florets (see Tip)
For Tacos:
8 small (6-inch) soft taco shells, warmed (see Tip)
1 cup shredded carrots
1 cup shredded red cabbage
2 scallions, chopped (optional)
Cocktail peanuts, crushed (optional)
White sesame seeds (optional)
Preparation
Thai Chili Sauce
In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.
Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup
Tacos
To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.
To make the cauliflower: In a wok or large saucepan, pour 3 inches of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.
In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.
Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.
Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.
When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.
To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.
Tip
It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
Monday, July 27, 2020
Strawberries
Strawberries are yummy, no matter when you eat them. I figured that strawberry recipes would be a wonderful way to start off the week. Therefore, here are six yummy strawberry recipes to start off the week, including Strawberry Margarita Cheesecake Minis and Strawberry Pie. Enjoy!
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3 1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
STRAWBERRY PIE
Last summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
FRESH STRAWBERRY PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”
Yield: 8 to 10 servings; Time: 45 minutes, plus chilling
https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie
Ingredients
For the Crust
10 2/3 ounces shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
For the Filling
2 1/2 pounds strawberries (about 8 to 10 cups), hulled
1/3 cup granulated sugar
3 tablespoons strawberry preserves
1/4 cup cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
For the Topping
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
Preparation
Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10 1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1 1/2 pounds strawberries, hulled and halved (about 4 cups)
1 1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1 1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
STRAWBERRY MARGARITA CHEESECAKE MINIS
This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”
Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes
View this online here.
Ingredients
1 recipe Salted Pretzel Crust (below)
1 1/2 8 ounces tubs cream cheese spread, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons finely shredded lime peel
1 teaspoon vanilla
1 egg
1 cup sliced small strawberries
1 tablespoon sugar
1 tablespoon lime juice
Finely shredded lime peel (optional)
Salted Pretzel Crust Ingredients
1 3/4 cups pretzel sticks
1/4 cup melted butter
2 tablespoons sugar
Directions
Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.
Preheat oven to 325°F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.
Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.
Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.
Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.
Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.
STRAWBERRY COBBLER
This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”
Makes 6 servings.
View this online here.
Ingredients
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3 1/2 Tbs. nonhydrogenated vegetable shortening
Preparation
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
STRAWBERRY PIE
Last summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
FRESH STRAWBERRY PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”
Yield: 8 to 10 servings; Time: 45 minutes, plus chilling
https://cooking.nytimes.com/recipes/1019379-fresh-strawberry-pie
Ingredients
For the Crust
10 2/3 ounces shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
For the Filling
2 1/2 pounds strawberries (about 8 to 10 cups), hulled
1/3 cup granulated sugar
3 tablespoons strawberry preserves
1/4 cup cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
For the Topping
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
Preparation
Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
STRAWBERRY CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10 1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1 1/2 pounds strawberries, hulled and halved (about 4 cups)
1 1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1 1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
STRAWBERRY MARGARITA CHEESECAKE MINIS
This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”
Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes
View this online here.
Ingredients
1 recipe Salted Pretzel Crust (below)
1 1/2 8 ounces tubs cream cheese spread, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons finely shredded lime peel
1 teaspoon vanilla
1 egg
1 cup sliced small strawberries
1 tablespoon sugar
1 tablespoon lime juice
Finely shredded lime peel (optional)
Salted Pretzel Crust Ingredients
1 3/4 cups pretzel sticks
1/4 cup melted butter
2 tablespoons sugar
Directions
Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.
Preheat oven to 325°F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.
Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.
Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.
Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.
Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.
Friday, July 24, 2020
Friday Recipes
It's Friday, the end of the work week (for some of us). Here are six yummy vegetarian recipes to help you through the day, including Vegan Tempeh Reubens and Supernatural Brownies. Enjoy!
FRUIT-GRANOLA CRUMBLE
This recipe and the next (Minted Yogurt Parfait) are found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
Servings: 6
Ingredients
3 C fresh blueberries
4 thinly sliced fresh peaches (about 1 1/4 lb or 4 c) or 1 lb frozen sliced peaches, thawed
1/3 C sugar
2 Tbsp all-purpose flour
1 tsp ground ginger
1/2 tsp salt
1 1/2 C granola (without dried fruit), large pieces broken apart
1/2 C walnut halves, chopped
1 1/2 Tbsp butter
Directions
Heat oven to 375°F.
Mix blueberries and peaches in 8" x 8" pan.
Combine sugar, flour, ginger, and salt and then stir into fruit. Top with granola and walnuts and dot with butter.
Bake until fruit is bubbly, about 45 minutes. Cool at least 5 minutes. Serve warm, at room temperature, or cold.
NUTRITION (per serving) 310 cal, 5 g pro, 55 g carb, 6 g fiber, 10 g fat, 2.5 g sat fat, 280 mg sodium
MINTED YOGURT PARFAIT
Servings: 4
Ingredients
2 1/2 C fresh blueberries
2 Tbsp chopped fresh mint
2 Tbsp honey
1 tsp freshly grated orange zest (from 1 orange), optional
1/4 C pecans, toasted and coarsely chopped
1 C vanilla frozen yogurt
Directions
Toss together blueberries, mint, honey, orange zest (if using), and 3 tablespoons of the pecans in bowl.
Spoon about half of the berry mixture into 4 glasses.
Top each with 2 tablespoons of the frozen yogurt.
Divid remaining berries among the glasses and top each with 2 more tablespoons yogurt. Sprinkle with remaining pecans.
NUTRITION (per serving) 180 cal, 4 g pro, 32 g carb, 3 g fiber, 6 g fat, 1 g sat fat, 30 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from page 61 of the September 2013 issue of Vegetarian Times, and begins, “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.
Ingredients
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
Directions
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
VEGAN TEMPEH REUBENS
I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”
Makes 8 servings
Click here to view online.
Ingredients
Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut
Preparation
To prepare Seasoned Tempeh:
Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing:
Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches:
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
Ingredients
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Directions
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
FRUIT-GRANOLA CRUMBLE
This recipe and the next (Minted Yogurt Parfait) are found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
Servings: 6
Ingredients
3 C fresh blueberries
4 thinly sliced fresh peaches (about 1 1/4 lb or 4 c) or 1 lb frozen sliced peaches, thawed
1/3 C sugar
2 Tbsp all-purpose flour
1 tsp ground ginger
1/2 tsp salt
1 1/2 C granola (without dried fruit), large pieces broken apart
1/2 C walnut halves, chopped
1 1/2 Tbsp butter
Directions
Heat oven to 375°F.
Mix blueberries and peaches in 8" x 8" pan.
Combine sugar, flour, ginger, and salt and then stir into fruit. Top with granola and walnuts and dot with butter.
Bake until fruit is bubbly, about 45 minutes. Cool at least 5 minutes. Serve warm, at room temperature, or cold.
NUTRITION (per serving) 310 cal, 5 g pro, 55 g carb, 6 g fiber, 10 g fat, 2.5 g sat fat, 280 mg sodium
MINTED YOGURT PARFAIT
Servings: 4
Ingredients
2 1/2 C fresh blueberries
2 Tbsp chopped fresh mint
2 Tbsp honey
1 tsp freshly grated orange zest (from 1 orange), optional
1/4 C pecans, toasted and coarsely chopped
1 C vanilla frozen yogurt
Directions
Toss together blueberries, mint, honey, orange zest (if using), and 3 tablespoons of the pecans in bowl.
Spoon about half of the berry mixture into 4 glasses.
Top each with 2 tablespoons of the frozen yogurt.
Divid remaining berries among the glasses and top each with 2 more tablespoons yogurt. Sprinkle with remaining pecans.
NUTRITION (per serving) 180 cal, 4 g pro, 32 g carb, 3 g fiber, 6 g fat, 1 g sat fat, 30 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from page 61 of the September 2013 issue of Vegetarian Times, and begins, “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.
Ingredients
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
Directions
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
VEGAN TEMPEH REUBENS
I spent years eating reubens, and really missed them when I became a vegetarian. This vegan recipe, from Vegetarian Times, helps me out. It begins, “Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.”
Makes 8 servings
Click here to view online.
Ingredients
Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut
Preparation
To prepare Seasoned Tempeh:
Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing:
Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches:
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
Calories: 276; Carbohydrate Content: 33 g; Fat Content: 9 g; Fiber Content: 6 g; Protein Content: 14 g; Saturated Fat Content: 1 g; Sodium Content: 971 mg; Sugar Content: 5 g
“MEATBALLS” STROGANOFF
The recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.
Ingredients
2 tsp. garlic-flavored olive oil
2 cups frozen chopped onion
1 16-oz. bag frozen whole-leaf spinach
1 12-oz. pkg. frozen soy zesty Italian meatballs
1 cup reduced-fat sour cream
Directions
Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.
PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS
Thursday, July 23, 2020
Pumpkin Recipes
Pumpkin is one of those items (and tastes) that most of us associate with autumn. But really, why can't we have pumpkin stuff year 'round?
Here are six yummy pumpkin recipes to help you through the day, including Savory Pumpkin Quiche and Pumpkin Patch Brownies. Enjoy!
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
Here are six yummy pumpkin recipes to help you through the day, including Savory Pumpkin Quiche and Pumpkin Patch Brownies. Enjoy!
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
SAVORY PUMPKIN QUICHE
This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.
1/2 cup low-fat Gruyère cheese
1 frozen 9-inch prepared piecrust
1 cup low-fat milk
2 large eggs
1 tsp. chopped thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 cup fresh or canned pumpkin puree
Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.
Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.
nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1 1/2 cups coarsely crushed chocolate graham crackers
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
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