Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings includes Italian Grilled Stuffed Peppers and Broccoli and Cheese Crustless Quiche. Enjoy!

KALE LASAGNA DIAVOLO

This was in the January/February 2011 issue of Vegetarian Times (page 79), and begins, "Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kale-lasagna-diavolo/.

Ingredients

1 tsp. olive oil, plus more for oiling pan

1 8-oz. bunch kale, stems removed

1 15-oz. pkg. fat-free ricotta cheese

4 oz. chevre or soft goat cheese, softened

2 cloves garlic, minced (2 tsp.)

2 cups prepared tomato puree

1/2 tsp. red pepper flakes

6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles

1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 400°F. Coat 8-inch square baking pan with oil.

Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.

Mash together ricotta and chèvre in bowl, and set aside.

Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.

Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

SOUTHWESTERN ROASTED VEGETABLES

Recipe Yield: Yield: Makes 8 (1/2-cup) servings

Source: Holly Clegg's Trim & Terrific Diabetic Cooking

Book Title: Holly Clegg's Trim & Terrific Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables.

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes

1 1/2 cups zucchini, cut into small chunks

1 small red onion, cut into small chunks

1 6-ounce package portabella mushroom slices, halved

2 tablespoons olive oil

3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)

Salt to taste (optional)

Directions

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.

In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.

Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Nutritional Information Per Serving: Calories: 110; Fat: 4 g; Sodium: 209 mg; Protein: 2 g; Carbohydrates: 17 g

FRESH MANGO ICE CREAM

Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).

This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"

Yield: 1 1/2 gallons

To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)

Ingredients

2 1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)

1/3 + 3/4 cup of granulated sugar, plus extra if needed

2 1/2 Tablespoons of lime juice (1-2 limes)

1 3/4 cups of Half & Half cream

1 1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)

6-8 fresh mint leaves for garnish (optional)

1 ice cream maker (optional)

Instructions

Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).

Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2 1/2 cups), keep the mixture refrigerated to place over the finished ice cream.

In a blender or food processor, puree the mango mixture.

Next, add the lime juice and process it again. Cover and chill for an hour.

Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.

Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!

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!

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.