It's Monday, time to get the work week started. If your weekend was like mine, it was too short. No problem, there's always next weekend.
In the meantime, we still have to eat. Today's offerings include Roast Veggie Pasta and Rhubarb Ice Cream with a Caramel Swirl. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
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.
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.
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."
Yield: 4 servings; Time: 30 minutes
This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.
Ingredients
1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving
Preparation
Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
