Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Check out the Spinach, Peppers, and Cherry Tomatoes with Penne Rigate, The Best Creamy Coleslaw, or any of the other yummy recipes in today's post. Enjoy!

SPICY LENTIL RICE BURGERS [VEGAN]

This is from Maya Sozer on One Green Planet. Maya wrote, "This recipe is simple and quick. Made primarily with lentils, brown rice, and sunflower seeds, these patties are protein and fiber dense, so you can nosh knowing that you’re eating a wholesome and filling dish. A little vegan mayo goes great with this particular recipe: it has that cool-down creaminess without overshadowing the taste of the burger."

Cooking Time: 10 minutes; Serves 3

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/spicy-lentil-rice-burgers/.

Ingredients

For the Patties:

2 tablespoons olive oil

3/4 cup brown rice, cooked

3/4 cup red lentils, cooked

1/2 cup panko bread

1/2 cup sunflower seed kernels

1/2 red onion, chopped

2 garlic cloves, minced

1 teaspoon garam masala

1 teaspoon cumin

2 teaspoons red chili pepper flakes

Salt, to taste

For Garnish:

Vegan mayonnaise

Lettuce

Pickled jalapeño peppers

Avocado slices

Microgreens

Directions


Pulse all the ingredients in the food processor a few times until more or less uniformly mixed. Don't overdo it though, leave some texture.

Taste and adjust the salt.

Shape into patties and cook both sides in a pan until a golden-brown crust develops.

THE BEST CREAMY COLESLAW

This comes from the Food Network, and begins, "We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ."

Active Time: 15 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamy-coleslaw-7447977.

Ingredients

5 cups thinly sliced green cabbage

1 cup grated carrots

3/4 cup mayonnaise

1/3 cup sour cream

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper

Directions

Toss together the cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.

Ingredients

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Preparation

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

PANDA EXPRESS CHOW MEIN COPYCAT

This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking it out on a regular basis (read: several times a week).

Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?

"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings

To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.

Ingredients

1/4 cup reduced sodium soy sauce

3 cloves garlic, minced

1 tablespoon brown sugar, packed

2 teaspoons freshly grated ginger

1/4 teaspoon white pepper

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

2 tablespoons olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 cups shredded cabbage

Directions

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes:

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

SWEET POTATO-COCONUT CURRY WITH CHICKPEAS AND SPINACH

This is from Taste For Life. Prep Time: 50 minutes; Makes 6 servings

To view this online, go to https://tasteforlife.com/healthy-recipes/main-course/sweet-potato-coconut-curry-with-chickpeas-and-spinach.

Ingredients

2 medium-size sweet potatoes, cut into 3/4-inch pieces

2 Tbsp melted coconut oil, divided

Salt and freshly ground black pepper

3 garlic cloves, chopped

1 Tbsp peeled and chopped ginger

2 tsp curry powder

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes with their juices

1 cup low-sodium vegetable stock

1 (13.5 oz) can coconut milk

3 cup chopped baby spinach

1 Tbsp lime juice

Directions

Preheat oven to 425°.

Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.

Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.

Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

CORNBREAD

This is from Betty Crocker, and begins, "Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park."

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 12 servings

To view this online, click here.

Ingredients

1/4 cup butter (1/2 stick)

1 cup milk

1 large egg

1 1/4 cups yellow, white or blue cornmeal

1 cup Gold Medal™ all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Directions

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Expert Tips

Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to our Cornbread recipe. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal in our easy Cornbread recipe.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.