It's finally Friday. Here are six yummy recipes to help you through the weekend, including Roasted Vegetable Chili with Cornbread Biscuits, BBQ Tempe Burgers, and Roast Veggie Pasta. Enjoy!
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
MOUTHWATERING VEGAN SLOPPY JOES
This comes from PETA, and is adapted from Mouth Watering Vegan. Makes 2-4 servings.
To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.
Ingredients
Olive oil, for frying
4 scallions (spring onions), chopped into 1/4-inch slices
2 baby chiles, finely chopped
16-oz. vegan beef crumbles or 1 cup cooked lentils
2 tsp. tomato paste
1 onion, very finely chopped
2 Tbsp. sweet chili sauce
1 Tbsp. mustard
1/4 tsp. chili powder
Salt, to taste
2 tsp. dark brown sugar
1 Tbsp. ketchup
1 cup finely chopped fresh or canned tomatoes
2 tsp. apple cider vinegar
Instructions
Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.
Add the vegan beef crumbles and fry until browned.
Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.
Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
GREEK-INSPIRED VEGGIE BURGERS
This is from WeightWwatchers, and begins, "Although you can use any frozen veggie burger you’d like, the flavors of Mediterranean chickpea burgers—made with spinach, tomatoes, and Greek spices—work particularly well here. We found that toasted or grilled English muffins make a great substitute for a hamburger bun; the craggy texture captures the tzatziki, a sauce made with yogurt, cucumber, and spices, perfectly without getting too soggy. It's pretty easy to find prepared tzatziki in markets, but you can make your own my mixing finely chopped or grated seeded and peeled cucumbers into plain yogurt and season with salt and pepper and a squeeze of lemon juice."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Serves: 1; Difficulty: Easy
To view this online, click here.
Ingredients
4 sprays cooking spray
1 serving frozen vegetarian burger(s)
1 English muffin, grilled or toasted
2 Tbsp Tzatziki
1/4 cup Roasted red peppers (packed in water), thinly sliced
1/4 cup Cucumbers, cut in ribbons with a peeler
Directions
Lightly coat grill pan with nonstick spray. Grill burger over medium heat, turning once, until cooked through, 5 to 7 minutes.
On English muffin, layer tzatziki, burger, red peppers, and cucumber.
BBQ TEMPEH BURGERS
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “The nutty flavor and meaty texture of tempeh makes it a natural fit for veggie burgers, and ounce for ounce, it contains twice the protein as tofu. Adding pinto beans means a big magnesium boost, which can help reduce your risk for diseases such as diabetes.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
2 tsp oil
1 cup onions, chopped
1 cup carrots, chopped
1/4 tsp salt
2 cloves garlic, chopped
1 cup cooked or canned pinto beans, rinsed and drained
1/4 cup wheat germ
juice of 1/2 lime
1 tbsp tomato paste
1 tbsp almond or peanut butter
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp chili powder
1/4 tsp liquid smoke, optional
1 (8 oz) package tempeh, cubed
2 tbsp sesame seeds
4 hamburger buns
1/3 cup low-sugar barbecue sauce
1 cup roasted red peppers, sliced
2 cups cabbage, shredded
Directions
Heat oil in a skillet over medium. Add onions, carrots and salt and cook until onions have softened and darkened, about 5 minutes. Add garlic and cook 1 minute. To a food processor container, add cooked vegetables, pinto beans, wheat germ, lime juice, tomato paste, nut butter, maple syrup, soy sauce, chili powder and liquid smoke (if using). Pulse until beans are roughly mashed but not pureed. Add tempeh and pulse until just incorporated. Form into 4 patties. Spread sesame seeds out on a plate and coat both sides of burgers with seeds. Refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers until browned and warmed through, about 4 minutes per side. Serve on buns with equal amounts of barbecue sauce, red peppers and cabbage.
Nutrition Facts (per serving): calories 432, fat 16 g, carbs 56 g, fiber 11 g, sugar 7 g, protein 23 g, sodium 472 mg
Nutrition Boost: The beans and cabbage in this burger provide an insane amount of belly-friendly dietary fiber.
