Wednesday Recipes

We're half-way through the week. If we made it this far, can the weekend be too far off?

Since we do have to eat, here are six vegetarian recipes to help you through the day, including Kung Pao Cauliflower and Kiwi and Orange Compote with Almonds. Enjoy!

PAPRIKA CAULIFLOWER PITA POCKETS

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes

To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.

Ingredients

1 head cauliflower (2 lb.), cut into bite-size florets

3 Tbs. olive oil

2 Tbs. sweet Hungarian paprika

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1/2 cup low-sodium vegetable broth

2 Tbs. lemon juice

4 pita bread rounds, halved and warmed

Preparation

Steam cauliflower 7 to 9 minutes, or until tender.

Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

KIWI AND ORANGE COMPOTE WITH ALMONDS

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.

Ingredients

1/3 cup granulated sugar

2 whole cardamom pods, crushed

2 whole allspice

1 cinnamon stick

1/2 tsp. vanilla extract

3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices

4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices

2 Tbs. sliced almonds, toasted

Preparation

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.

CLASSIC POTATO SALAD

This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."

Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)

To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.

Ingredients

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes

Kosher salt and black pepper

1 cup mayonnaise

1/4 cup sweet relish

1 tablespoon yellow mustard

1 teaspoon granulated onion or onion powder

6 hard-boiled eggs, peeled and diced small

2 celery stalks (optional)

Sweet paprika, for garnish

Preparation

Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.

As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.

Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.

Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

KOREAN CORN CHEESE

This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."

Total Time: 15 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.

Ingredients

1 (15-ounce) can corn kernels, drained

1/4 cup finely chopped red bell pepper

3 tablespoons mayonnaise

1 teaspoon granulated sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 tablespoon unsalted butter

3/4 to 1 cup shredded mozzarella cheese (see Tip)

1 scallion, thinly sliced

Preparation

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.

In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.

Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)

Sprinkle with the scallions and enjoy while it's hot and cheesy!

Tip

For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.

ANGEL HAIR PASTA

This is from Dan Pelosi in The New York Times cooking enewsletter. For this yumminess, Dan wrote, "This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025479-angel-hair-pasta. While you're at it, be sure to sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Salt

1/4 cup extra-virgin olive oil

3 tablespoons butter

1 pound cherry tomatoes, halved

3 garlic cloves, minced

1 shallot, minced

Freshly ground black pepper

Crushed red pepper (optional)

1 pound angel hair pasta

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley

2 tablespoons minced fresh basil or 2 teaspoons dried basil

Freshly grated Parmesan, for serving

Preparation

Heat a large pasta pot of salted water to a boil.

To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.

Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.

Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.

KUNG PAO CAULIFLOWER

This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."

Active Time: 45 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/kung-pao-cauliflower-5339620.

Ingredients

1/4 cup sweet chili sauce

1 tablespoon low sodium soy sauce

1 tablespoon white wine vinegar

1 teaspoon toasted sesame oil

2 tablespoons vegetable oil, plus more for frying

3 scallions, thinly sliced, white and green parts separated

1 medium jalapeño, thinly sliced

One 1-inch piece ginger, minced

2 large eggs

3/4 cup cornstarch

1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)

Kosher salt and freshly ground black pepper

1/4 cup fresh cilantro leaves, chopped

1 tablespoon roasted and salted peanuts, roughly chopped

Directions

Special equipment: a deep fry thermometer

Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.

Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.

Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.

Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.