It's finally Friday, time to Celebrate (with a little help from Kool and the Gang). Does it get much getter than that?
Of course, it does help to have something decent to eat over the weekend. Here are six vegetarian recipes to help with that, including Two Bean Spicy Chili Corn Bread and Spicy Sloppy Joes. Enjoy!
SOUR CREAM BANANA BARS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cup Sugar
1 cup Sour cream
1/2 cup Butter, softened
2 Eggs
1 1/2 cup Bananas, mashed, 3 large
2 tsp Vanilla
2 cup Flour
1 tsp Baking soda
1/2 cup Nuts, chopped
Directions
Mix sugar, sour cream, butter and eggs in large mixing bowl on low speed, scraping bowl occasionally, about 1 minute. Beat in banana and vanilla on low speed, 30 seconds. Beat in flour and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in greased and floured jelly roll pan. Bake 20 to 25 minutes in preheated 375F oven. When cool, frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting: Beat 3 oz pkg cream cheese, 1/3 cup butter, 1 T milk and 1 tsp vanilla until creamy. Stir in 2 cups powdered sugar until smooth.
CREAMY TURMERIC PASTA
This is from Sue Li in The New York Times cooking e-newsletter. Sue wrote, "This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil."
Yield: 4 to 6 servings; Time: 30 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1020033-creamy-turmeric-pasta.
Ingredients
1 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric
1 cup half-and-half
2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives
Preparation
Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
MUSHROOM, GREEN PEPPER AND ONION OMELET
Recipe Yield: Makes two servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/mushroom-green-pepper-and-onion-omelet.
Ingredients
3/4 cup good quality marinara sauce
1/2 tsp. balsamic vinegar
1/4 tsp. reduced-sodium soy sauce
Freshly ground black pepper, to taste
Canola cooking oil spray
1 small onion, cut in crescents
6 medium white mushrooms, thinly sliced
1 medium green bell pepper, seeded, cut in thin strips
Salt, as desired
3 large egg whites
1 large egg
1 tsp. grated Parmeggiano-Reggiano cheese
Directions
In a small saucepan, heat marinara sauce, vinegar and soy sauce, just until hot. Season with pepper to taste and set aside.
Coat medium non-stick pan liberally with cooking oil spray. Set pan over medium-high heat. Saute onion until lightly colored, about 3 minutes. Add mushrooms, pepper and a pinch of salt. Cook, stirring often, until mushrooms are soft, about 4 minutes. Transfer to a plate. Wipe out pan.
Whisk egg whites and egg with cheese, a pinch of salt and a few grinds of pepper. Coat pan with oil spray and heat over medium-high heat until hot. Add egg mixture, tilting pan to coat bottom evenly. Reduce heat to medium. Cook until eggs are well-set, about 4 minutes. Slip spatula gently around edges, then underneath to loosen omelet. Slide it onto a serving plate.
Spoon filling to cover half of omelet and fold omelet, covering filling. With a spoon, drizzle sauce in a ribbon effect across omelet. Serve immediately.
Notes:
Additional info: 1 g. saturated fat, 3 g. dietary fiber
Nutritional Information Per Serving: Calories: 158; Fat: 5 g; Sodium: 545 mg; Protein: 12 g; Carbohydrates: 17 g
Diabetic Exchanges: 3 Vegetable, 1-1/2 Low-Fat Meat
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
SPICY SLOPPY JOES
This is from Vegetarian Times, and begins, "Ale adds a subtle richness to this updated version of the classic chili hash. Mound the Sloppy Joe filling on soft sandwich rolls (try our Wheat Beer and Potato Rolls) and top with sliced avocados and shredded lettuce. This recipe easily doubles for a party." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-sloppy-joes/.
Ingredients
3 Tbs. canola oil
4 large cloves garlic, minced
1 large green bell pepper, chopped
1 1/2 lb. soy crumbles
3 Tbs. chili powder
1 to 2 jalapeno peppers, seeded and diced
1 1/4 cups pale ale or brown ale, room temperature
3/4 cup low-sodium bottled chili sauce
2 Tbs. low-sodium soy sauce
1 cup finely chopped green onions
Preparation
Warm oil in large heavy pot over medium-high heat. Add garlic and green pepper, and sauté, stirring frequently, 5 minutes.
Stir in soy crumbles and chili powder. Cook 1 to 2 minutes, until fragrant.
Add jalapeños, ale, chili sauce, and soy sauce; mix well. Reduce heat to medium-low, and simmer, stirring often, about 15 minutes, until thickened.
Mix in green onions; season with salt and pepper to taste. Serve warm.
TWO BEAN SPICY CHILI CORN BREAD
This yumminess comes from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 8
To view this online, go to https://www.edenfoods.com/recipes/view.php?recipes_id=568.
Ingredients
15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
15 ounces Eden Spicy Pinto Beans, do not drain
2 cup fresh organic tomatoes, diced
1/4 cup carrots, diced
1/3 cup green bell pepper, diced
1 medium onion, diced
1 cup organic sweet corn, fresh or frozen
1 tsp Eden Shoyu Soy Sauce
Cornbread
1 cup organic corn flour
3/4 cup organic unbleached white flour
2 tsp non-aluminum baking powder
1/2 tsp Eden Sea Salt
1 cup Edensoy Extra Original
1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
1 Tbsp organic maple syrup
3 Tbsp water
1/4 cup fresh parsley, minced
Directions
Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
