Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Vegetable Shepherd's Pie and Orange Ricotta Bars. Enjoy!
KATHARINE HEPBURN'S BROWNIES
This was in New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
JALAPENO BROCCOLI
Recipe Yield: Yield: 4 to 5 servings
Source: America's Everyday Diabetes Cookbook
Book Title: America's Everyday Diabetes Cookbook
View this online at https://diabeticgourmet.com/diabetic-recipes/jalapeno-broccoli
Ingredients
1 teaspoon salt, optional
1 head broccoli, trimmed and separated into spears
1 tablespoon balsamic vinegar
2-3 tablespoons olive oil
2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)
1/4 cup toasted pine nuts
Few sprigs fresh coriander or parsley, chopped
Directions
Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).
Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.
In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.
Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.
Nutritional Information Per Serving: Calories: 142; Fat: 9 g; Fiber: 6 g; Sodium: 206 mg; Protein: 8 g; Carbohydrates: 14 g
Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
Tuesday, August 24, 2021
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's offerings include Summer Tacos with Corn, Green Beans and Tomatillo Salsa and Smoky Cauliflower Tacos with Avocado Crema. Enjoy!
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs."
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016748-tacos-with-spicy-tofu-tomatoes-and-chard.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This also comes from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa."
Yield: Serves 4; Time: 20 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016745-summer-tacos-with-corn-green-beans-and-tomatillo-salsa.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.
Ingredients
1 small head cauliflower, broken into florets
4 tsp extra-virgin olive oil, divided
1 tsp smoked paprika
1/2 tsp ground cayenne
1/2 tsp sea salt, divided
3 ears corn, husked
1/4 cup full-fat sour cream
1 avocado, peeled, pitted and halved, divided
1 lime, juiced
8 4-inch corn tortillas
1/3 cup shredded Monterey Jack cheese
1/2 cup fresh cilantro, optional
Preparation
Preheat a greased grill or grill pan to medium-high.
In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs."
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016748-tacos-with-spicy-tofu-tomatoes-and-chard.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This also comes from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa."
Yield: Serves 4; Time: 20 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016745-summer-tacos-with-corn-green-beans-and-tomatillo-salsa.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.
Ingredients
1 small head cauliflower, broken into florets
4 tsp extra-virgin olive oil, divided
1 tsp smoked paprika
1/2 tsp ground cayenne
1/2 tsp sea salt, divided
3 ears corn, husked
1/4 cup full-fat sour cream
1 avocado, peeled, pitted and halved, divided
1 lime, juiced
8 4-inch corn tortillas
1/3 cup shredded Monterey Jack cheese
1/2 cup fresh cilantro, optional
Preparation
Preheat a greased grill or grill pan to medium-high.
In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).
GOLDEN TOFU SCRAMBLE TACOS
This is from Vegetarian Times. It begins, "This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/golden-tofu-scramble-tacos-recipe/.
Ingredients
1 block firm tofu
1 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup nutritional yeast
1 cup cooked or canned pinto beans (drained and rinsed)
3 cups baby spinach
8 small corn tortillas, warmed
1 avocado, thinly sliced
1 cup salsa of choice
Preparation
Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
Heat oil in large skillet over medium heat.
Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
Divide tofu mixture among tortillas and top with avocado and salsa.
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