Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chipotle Veggie Burritos and Country Panzanella With Watermelon Dressing. Enjoy!

QUINOA-STUFFED PEPPERS

This is from Fiona Haynes, who wrote for The Spruce Eats. She wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.

“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4

Unfortunately, the link I had for this no longer works. But I did want to give credit to Fiona, since she came up with this yummy recipe.

Ingredients

2 large red or yellow bell peppers, halved lengthwise, stem intact

2 tsp canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

1 1/2 cups diced cremini mushrooms

1 cup cooked quinoa

1/2 cup fat-free, low-sodium vegetable broth

1 cup chopped baby spinach

1/2 cup chopped fresh parsley

Preparation

Preheat oven to 400 degrees.

Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.

Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.

Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.

Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g

BAKED PUMPKIN PASTA

Another recipe from Fiona Haynes, who wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

GRILLED TOFU

This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

ROOT VEGETABLE CHILI SOUP

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.

Ingredients

1/2 cup fresh or frozen corn, thawed

2 Tbs. canola oil

1 small onion, chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

4 tsp. mild chili powder

2 tsp. ground cumin

2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)

2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)

1 28-oz. can diced tomatoes

1 small russet potato, finely diced (1 cup)

2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)

1 small red bell pepper, chopped (2/3 cup)

1 jalapeno pepper, seeded and finely diced, optional

1 15-oz. can red kidney beans, drained and rinsed

Preparation

Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.

Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.

Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.

Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

CHIPOTLE VEGGIE BURRITOS

This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.

Ingredients

1 bunch cilantro, chopped

1 clove garlic

1/2 teaspoon chipotle chile powder, plus more to taste

Kosher salt

1 cup white rice

1 15-ounce can black bean soup (preferably spicy)

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 cups frozen corn (preferably fire-roasted), thawed

1 large tomato, diced

Juice of 1 lime

4 burrito-size flour tortillas

2 cups shredded pepper jack cheese (about 8 ounces)

Directions

Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.

Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.

Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

Friday Recipes

It's Friday, time to get ready for the weekend. Today's six recipes should help you through the weekend, including Stovetop Vegetarian Orzo and Spinach Skillet Dinner and Baked Pumpkin Pasta. Enjoy!

QUINOA-STUFFED PEPPERS

This is from Fiona Haynes, who was About.com's Low Fat Cooking expert, and then on The Spruce Eats, part of the dotdash family that About.com morphed into. While Fiona appears to have left the Spruce Eats, and I have yet to find a new link for this, it's still worth posting.

Anyway, Fiona wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.

“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4

Ingredients

2 large red or yellow bell peppers, halved lengthwise, stem intact

2 tsp canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

1 1/2 cups diced cremini mushrooms

1 cup cooked quinoa

1/2 cup fat-free, low-sodium vegetable broth

1 cup chopped baby spinach

1/2 cup chopped fresh parsley

Preparation

Preheat oven to 400 degrees.

Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.

Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.

Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.

Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g

BAKED PUMPKIN PASTA

Another recipe from Fiona Haynes, who writes, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

I haven't found the updated link for this, but will try to find it.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

LOW FAT BROCCOLI SOUP

This comes from mydailymoment.com.

Ingredients

2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 (14.5 oz.) can reduced-sodium chicken broth

2 tbsp. cornstarch

1 (12 fluid oz.) can fat-free evaporated milk

Methods

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings.

STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER

This is from Jolinda Hackett, who wrote for The Spruce Eats

Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."

Recipe courtesy of Bush's® Beans.

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can garbanzo beans (chickpeas), drained

1/2 cup cooked orzo

1 lemon, juiced

2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain

salt and pepper

1/2 cup crumbled feta cheese (optional)

Preparation:

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.

Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.

Serve topped with feta cheese.

Makes four servings.

PINEAPPLE FRIED RICE

This is from Vegetarian Times, and begins, “The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.” Serves 6.

This can be viewed at http://www.vegetariantimes.com/recipe/pineapple-fried-rice.

Ingredients

2 1/4 cups low-sodium vegetable broth, divided

1 cup long-grain brown rice

1 1/4 cups diced fresh pineapple, divided
< />1 Tbs. low-sodium soy sauce or tamari

1/2 tsp. red pepper flakes

2 Tbs. toasted sesame oil

1/2 cup diced yellow onion

6 cloves garlic, minced (2 Tbs.)

1 small carrot, finely diced (1/2 cup)

1/2 cup finely diced red bell pepper

5 green onions, thinly sliced (1/3 cup)

Instructions:

Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.

Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.

Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.

Nutrition Information: Calories: 198; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 4 g; Sugar: 6 g

Friday Recipes

It's Friday, time to get ready for the weekend. Here are today's six recipes to help you through the weekend, including Stovetop Vegetarian Orzo and Spinach Skillet Dinner and Baked Pumpkin Pasta. Enjoy!

QUINOA-STUFFED PEPPERS

This is from Fiona Haynes, who wrote for The Spruce Easts. She wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.

“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4

Note: The old link for this no longer works, but it's so yummy that I wanted to post it and give credit to Fiona for this.

Ingredients

2 large red or yellow bell peppers, halved lengthwise, stem intact

2 tsp canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

1 1/2 cups diced cremini mushrooms

1 cup cooked quinoa

1/2 cup fat-free, low-sodium vegetable broth

1 cup chopped baby spinach

1/2 cup chopped fresh parsley

Preparation

Preheat oven to 400 degrees.

Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.

Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.

Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.

Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g

BAKED PUMPKIN PASTA

Another recipe from Fiona Haynes, who wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

Ingredients

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

LOW FAT BROCCOLI SOUP

Ingredients

2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 (14.5 oz.) can reduced-sodium chicken broth

2 tbsp. cornstarch

1 (12 fluid oz.) can fat-free evaporated milk

Methods

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Additional Tips: prep time 30 Min; ready in30 Min; Makes 4 servings. from mydailymoment.com

STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER

This is from Jolinda Hackett, who also wrote for The Spruce Easts. Jolinda wrote, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."

Recipe courtesy of Bush's® Beans.

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can garbanzo beans (chickpeas), drained

1/2 cup cooked orzo

1 lemon, juiced

2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain

salt and pepper

1/2 cup crumbled feta cheese (optional)

Preparation:

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.

Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.

Serve topped with feta cheese.

Makes four servings.

PINEAPPLE FRIED RICE

This is from Vegetarian Times, and begins, “The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.” Serves 6.

This can be viewed at http://www.vegetariantimes.com/recipe/pineapple-fried-rice.

Ingredients

2 1/4 cups low-sodium vegetable broth, divided

1 cup long-grain brown rice

1 1/4 cups diced fresh pineapple, divided

1 Tbs. low-sodium soy sauce or tamari

1/2 tsp. red pepper flakes

2 Tbs. toasted sesame oil

1/2 cup diced yellow onion

6 cloves garlic, minced (2 Tbs.)

1 small carrot, finely diced (1/2 cup)

1/2 cup finely diced red bell pepper

5 green onions, thinly sliced (1/3 cup)

Instructions:

Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.

Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.

Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.

Nutrition Information: Calories: 198; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 4 g; Sugar: 6 g

Friday Recipes

It's Friday, time to get ready for the weekend. Today's six recipes should help you through the weekend, including Stovetop Vegetarian Orzo and Spinach Skillet Dinner and Baked Pumpkin Pasta. Enjoy!

QUINOA-STUFFED PEPPERS

This is from Fiona Haynes, who was About.com's Low Fat Cooking expert, and then on The Spruce Eats, part of the dotdash family that About.com morphed into. While Fiona appears to have left the Spruce Eats, and I have yet to find a new link for this, it's still worth posting.

Anyway, Fiona wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth is gluten free if you are feeding this to someone who has a gluten problem.

“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4

Ingredients

2 large red or yellow bell peppers, halved lengthwise, stem intact

2 tsp canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

1 1/2 cups diced cremini mushrooms

1 cup cooked quinoa

1/2 cup fat-free, low-sodium vegetable broth

1 cup chopped baby spinach

1/2 cup chopped fresh parsley

Preparation

Preheat oven to 400 degrees.

Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.

Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.

Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.

Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g

BAKED PUMPKIN PASTA

Another recipe from Fiona Haynes, who writes, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

I haven't found the updated link for this, but will try to find it.

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

LOW FAT BROCCOLI SOUP

This comes from mydailymoment.com.

Ingredients

2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 (14.5 oz.) can reduced-sodium chicken broth

2 tbsp. cornstarch

1 (12 fluid oz.) can fat-free evaporated milk

Methods

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tbsp. of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Additional Tips prep time 30 Min; ready in30 Min; Makes 4 servings.

STOVETOP VEGETARIAN ORZO AND SPINACH SKILLET DINNER

By Jolinda Hackett, at about.com

Jolinda writes, "This is a super easy one-pot complete vegetarian meal using pre-cooked orzo, canned chickpeas, fresh or frozen spinach and topped off with optional crumbled feta cheese, if you're not eating vegan. If you need a quick meal but don't have orzo on hand, you could try using this recipe with instant rice or even another whole grain that you have handy. Couscous would also be super quick, but orzo would be better. This recipe is vegetarian and gluten-free, and, if you omit the feta cheese, it's vegan as well."

Recipe courtesy of Bush's® Beans.

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 servings

Ingredients:

2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, chopped

1 (16 ounce) can garbanzo beans (chickpeas), drained

1/2 cup cooked orzo

1 lemon, juiced

2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain

salt and pepper

1/2 cup crumbled feta cheese (optional)

Preparation:

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until almost clear, about 5-6 minutes. Add the beans, cooked orzo, lemon juice and spinach, stirring to combine well.

Season with salt and pepper to taste. Allow to heat for 4-5 minutes until spinach has cooked through and everything is heated and well combined.

Serve topped with feta cheese.

Makes four servings.

PINEAPPLE FRIED RICE

This is from Vegetarian Times, and begins, “The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.” Serves 6.

This can be viewed at http://www.vegetariantimes.com/recipe/pineapple-fried-rice.

Ingredients

2 1/4 cups low-sodium vegetable broth, divided

1 cup long-grain brown rice

1 1/4 cups diced fresh pineapple, divided

1 Tbs. low-sodium soy sauce or tamari

1/2 tsp. red pepper flakes

2 Tbs. toasted sesame oil

1/2 cup diced yellow onion

6 cloves garlic, minced (2 Tbs.)

1 small carrot, finely diced (1/2 cup)

1/2 cup finely diced red bell pepper

5 green onions, thinly sliced (1/3 cup)

Instructions:

Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.

Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.

Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.

Nutrition Information: Calories: 198; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 4 g; Sugar: 6 g

More Pumpkins

Autumn has always been my favorite season. Between the temperature change, heading into the holidays, and the wonderful food associated with autumn, what's not to love?

One of my favorite autumn foods is anything pumpkin-y. Here are six pumpkin recipes to get you through the day, including Pumpkin Mousse and Creamy Pumpkin Mac 'N' Cheese. Enjoy!



BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.



CREAMY PUMPKIN MAC 'N' CHEESE

This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season!> This absolutely yummy mac and cheese is worth the effort.”

To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.

Ingredients

Sauce

1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)

optional: 1 Tbsp avocado or coconut oil

2 cloves garlic (1 Tbsp)

2 Tbsp arrowroot starch

1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)

1/2 tsp sea salt

2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)

4-5 Tbsp nutritional yeast

3-4 Tbsp vegan parmesan cheese

1/4 tsp pumpkin pie spice

optional: 1/4 tsp red pepper flake or cayenne pepper

Pasta

10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)

Toppings, optional

Vegan parmesan cheese

Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned

Pine nuts

Instructions

If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.

Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)

Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.

Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.

If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.

To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).

Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).

To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.

To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.

Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.

Notes

*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.

*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.

Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g

PUMPKIN CRISP

This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”

Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour

To view this online, click here.

Ingredients

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

For the Topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2" cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Directions

Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.



PUMPKIN CHEESECAKE BITES

This comes from Rian Handler on Delish.com. The recipe begins, “Fall means pumpkin EVERYTHING.”

Yields: 14; Prep Time: 15 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

3/4 c. crushed ginger snaps, divided

3/4 c. crushed graham crackers, divided

4 oz. cream cheese, softened

2 1/2 c. melted white chocolate, divided

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

pinch of kosher salt

1 tbsp. coconut oil

Directions

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

Double-Post Tuesday

Besides being Taco Tuesday, it's Double-Post Tuesday, half-way through October. Is that really possible? My calendar says it is, but it doesn't seem like it should be this late in the year.

No matter. Here are today's six vegetarian recipes to help you through the day, including Chocolate-Crusted Pumpkin Pie and Baked Pumpkin Pasta. Enjoy!

SPINACH-ARTICHOKE DEEP-DISH PIZZA

This recipe comes from Country Living, and begins, “Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.” Total Time: 40 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 (5-oz.) container baby spinach, coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 tbsp. fresh lemon juice

1/4 tsp. crush red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 tbsp. cornmeal

1 lb. store-bought pizza dough, at room temperature

6 oz. Fontina cheese, grated (about 1 1/2 c.)

1 (14-oz.) can artichoke hearts, drained and quartered

Fresh basil leaves, torn, for serving

Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

BAKED RISOTTO WITH WINTER SQUASH

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

1 medium leek, white and tender green part, diced, about 1 cup

Pinch of saffron (optional)

Salt and pepper

3 cups squash broth (see note) or chicken broth, hot

8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

CRANBERRY-NUT RUGALACH

Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.

POINTS® Value: 2

Servings: 16

Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy

The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”

Ingredients

1 sprays cooking spray

1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)

1/4 cup walnut halves, finely chopped

1 Tbsp sugar, granulated

8 oz Pillsbury Reduced-Fat Crescent(s), or similar product

1 Tbsp all-purpose flour

1 Tbsp powdered sugar

Instructions

Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

CORNBREAD AND PINTO BEAN SHEPHERD'S PIE

This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved

3 Tbs. tomato paste

1 Tbs. olive oil

1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided

2 1/2 Tbs. chili powder

3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided

6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills

1 1/3 cups plain nonfat Greek yogurt, divided

1 large egg

1 1/2 Tbs. sugar

Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.

Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.

Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.

Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.

Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.

Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.

BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

Pasta Party

I've always loved pasta, so...time for a Pasta Party! Today's offerings include Angel Hair Pasta and Baked Ziti. Enjoy!

SPAGHETTI WITH TOMATOES, BASIL, OLIVES AND FRESH MOZZARELLA

This is from Familytime, and begins, “Since the tomatoes here are not cooked, you’ll really notice their flavor.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 13 minutes

To view this online, click here.

Ingredients

2 pounds vine ripened tomatoes, (about 6), chopped

3/4 pound salted mozzarella cheese, cut into 1/4-inch cubes, at room temperature

1 1/4 cups chopped, fresh basil

1/2 cup halved and pitted black olives

4 teaspoons balsamic vinegar

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 pound spaghetti

1/2 cup olive oil

3 garlic cloves, minced

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Variations: Add some drained capers, chopped red onion or grated Parmesan to the pasta.

SCOTTO CHEESE LASAGNA

This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.

This is in my e-cookbook Off the Wall Cooking.

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

BAKED ZITI

Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.

Here's what it takes:

16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese

Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.

Pre-heat oven to 350 degrees F.

Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.

Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert

See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?

Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!

VEGAN ANGEL HAIR PASTA PRIMAVERA

This comes from Jolinda Hackett, About.com's Vegetarian expert. She writes, “Primavera is a healthy main dish easy enough to prepare on a weeknight. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a healthy and filling vegetarian pasta dish perfect for a quick and easy vegetarian dinner.”

She adds, “With lots of veggies and a soymilk-based sauce, this vegetarian and vegan pasta primavera with angel hair is very low in fat.”

Ingredients

3 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 tbsp dried basil

6 tbsp flour

3 cups soy milk

1/4 cup nutritional yeast

1 small head broccoli, cut into florets

1 medium carrot, sliced

1/2 pound sliced fresh mushrooms

1 cup frozen peas

salt and pepper to taste

1 pound angel hair pasta

Preparation

Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and basil until the onion becomes translucent, about 5-7 minutes. Stir in the flour to make a paste.

Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.

Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.

Cook the pasta according to package directions, then serve sauce over pasta.

BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

Friday Recipes

Finally, Friday, and the weather will soon be cooling off, even here in Florida. Never mind that it's supposed to be back in the 80s here next week - there is the promise of cooler weather soon.

Here are today's six vegetarian recipes to help you through the weekend, including Cranberry-Nut Rugalach and Chocolate-Crusted Pumpkin Pie. Enjoy!

SPINACH-ARTICHOKE DEEP-DISH PIZZA

This recipe comes from Country Living, and begins, “Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.” Total Time: 40 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 (5-oz.) container baby spinach, coarsely chopped

3 garlic cloves, chopped

1/2 c. ricotta

1 1/2 oz. Parmesan, grated (about 1/3 c.)

1 tbsp. fresh lemon juice

1/4 tsp. crush red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 tbsp. cornmeal

1 lb. store-bought pizza dough, at room temperature

6 oz. Fontina cheese, grated (about 1 1/2 c.)

1 (14-oz.) can artichoke hearts, drained and quartered

Fresh basil leaves, torn, for serving

Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.

Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.

Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.

Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

BAKED RISOTTO WITH WINTER SQUASH

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

1 medium leek, white and tender green part, diced, about 1 cup

Pinch of saffron (optional)

Salt and pepper

3 cups squash broth (see note) or chicken broth, hot

8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

CRANBERRY-NUT RUGALACH

Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.

POINTS® Value: 2

Servings: 16

Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy

The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”

Ingredients

1 sprays cooking spray

1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)

1/4 cup walnut halves, finely chopped

1 Tbsp sugar, granulated

8 oz Pillsbury Reduced-Fat Crescent(s), or similar product

1 Tbsp all-purpose flour

1 Tbsp powdered sugar

Instructions

Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

CORNBREAD AND PINTO BEAN SHEPHERD'S PIE

This comes from the January/February 2013 issue of Vegetarian Times, page 30. It starts off, “Serve this dish with taco toppings (such as salsa, chile and bell peppers, radishes, and shredded lettuce) that can be sprinkled over each serving.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved

3 Tbs. tomato paste

1 Tbs. olive oil

1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided

2 1/2 Tbs. chili powder

3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided

6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills

1 1/3 cups plain nonfat Greek yogurt, divided

1 large egg

1 1/2 Tbs. sugar

Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.

Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.

Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.

Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake 10 minutes, or until cornbread is set and golden.

Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.

Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.

BAKED PUMPKIN PASTA

This recipe is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona wrote, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

Ingredients

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g