Monday Recipes

Hope your weekend was good. Mine was okay, if too short to do everything I intended to do. (Sound familiar?) Of course, there's always next weekend.

Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.

Ingredients

2 Tbs. extra virgin olive oil

1 cup finely chopped onions

1/2 tsp. salt

2 cloves garlic, minced

1 canned chipotle chile in adobo sauce, minced

1 tsp. ground cumin

1/2 tsp. dried oregano

1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans

3/4 cup breadcrumbs, preferably fresh

Preparation

Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.

Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.

To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.

Cilantro Sauce

Ingredients

1 thick slice sourdough or Italian-style white bread, preferably stale

1 Tbs. extra virgin olive oil

1 medium-sized green bell pepper, seeded and cut into 1-inch cubes

2 scallions (white and pale green parts), thinly sliced

2 Tbs. fresh lime juice

1 small jalapeño chile, stemmed and seeded

1 cup cilantro leaves

3/4 tsp. salt

Preparation

Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.

Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.

Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.

DILLED POTATO FRITTATA

This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.

Ingredients

1 lb. russet potatoes, sliced

3 Tbs. cider vinegar

3 Tbs. olive oil, divided

2 Tbs. dried dill weed, divided

4 cloves garlic, minced (4 tsp.), divided

1 Tbs. Dijon mustard

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small onion, finely diced (1 cup)

1 small tomato, diced (3/4 cup)

2 large eggs, beaten

3/4 cup plain fat-free yogurt

2 Tbs. grated Parmesan cheese, optional

Preparation

Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

Monday Recipes

Hope your weekend was good. Mine was okay, if too short. Of course, there's always next weekend.

Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.

Ingredients

2 Tbs. extra virgin olive oil

1 cup finely chopped onions

1/2 tsp. salt

2 cloves garlic, minced

1 canned chipotle chile in adobo sauce, minced

1 tsp. ground cumin

1/2 tsp. dried oregano

1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans

3/4 cup breadcrumbs, preferably fresh

Preparation

Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.

Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.

To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.

Cilantro Sauce

Ingredients

1 thick slice sourdough or Italian-style white bread, preferably stale

1 Tbs. extra virgin olive oil

1 medium-sized green bell pepper, seeded and cut into 1-inch cubes

2 scallions (white and pale green parts), thinly sliced

2 Tbs. fresh lime juice

1 small jalapeño chile, stemmed and seeded

1 cup cilantro leaves

3/4 tsp. salt

Preparation

Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.

Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.

Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.

DILLED POTATO FRITTATA

This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.

Ingredients

1 lb. russet potatoes, sliced

3 Tbs. cider vinegar

3 Tbs. olive oil, divided

2 Tbs. dried dill weed, divided

4 cloves garlic, minced (4 tsp.), divided

1 Tbs. Dijon mustard

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small onion, finely diced (1 cup)

1 small tomato, diced (3/4 cup)

2 large eggs, beaten

3/4 cup plain fat-free yogurt

2 Tbs. grated Parmesan cheese, optional

Preparation

Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

State Desserts

There are times when we all crave something a little snacky. Here are six yummy State Desserts to help fill that void. Check out Authentic Florida’s Fresh Mango Ice Cream, the Classic Mississippi Sweet Potato Pie, and the rest of today's yumminess. Enjoy!

FLORIDA LIME PIE

This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."

Yield: 1 (9-inch) pie; Time: 1 1/2 hours, plus chilling and cooling.

This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.

Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)

Ingredients

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting

1/4 teaspoon kosher salt

1/2 cup very cold unsalted butter, cut into 1/2-inch cubes

3 tablespoons ice water, plus more as needed

For the Filling:

5 large egg yolks, plus 3 large egg whites, all at room temperature

1 (14-ounce) can sweetened condensed milk

2/3 cup fresh lime juice (from about 4 to 5 limes)

1 tablespoon finely grated lime zest, plus more for garnish

Whipped cream, for garnish

Preparation

Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.

Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.

Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.

When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.

In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.

Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.

Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.

BIRTHDAY BAKED ALASKA

This recipe is from Zoë François, and adapted by Dorie Greenspan in The New York Times cooking section. For this recipe, Dorie wrote, "Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts."

Yield: 12 servings; Time: About 1 hour, plus at least 7 hours' freezing

This recipe was featured in "Is Baked Alaska the Secret to a Long Life?", and can be viewed online at https://cooking.nytimes.com/recipes/1022050-birthday-baked-alaska.

Note: For a good read, check out the article ("Is Baked Alaska…") that this recipe is from. I found it to be interesting (as I've come to expect from the Times.

Ingredients

For the Ice Cream Cake:

1 cup sliced fresh strawberries (cut 1/4-inch thick; not thicker)

1/4 cup granulated sugar

2 teaspoons fresh lime or lemon juice

1 pint premium or homemade blueberry ice cream

1 pint premium or homemade vanilla ice cream

1 cup shredded, sweetened coconut

1 quart premium or homemade strawberry ice cream

Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)

For the Swiss Meringue:

1 cup egg whites (from about 8 large eggs)

2 cups granulated sugar

1/4 cup kirsch (omit if using a torch)

Preparation

Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.

Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.

Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you’re using homemade ice cream, you can take it straight from the ice cream maker.

Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.

Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.

Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.

Gently press ladyfingers into the soft ice cream to make a base layer; don’t worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you’d like.)

At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water — making sure it’s not touching — and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don’t rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it’s fluffy, glossy and holds stiff peaks.

Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you’re using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue — creating swirls, if you’d like — and cover the top with a thinner one.

Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you’ve got a pattern you like. Freeze the cake for at least 1 hour.

To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.

Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it’s at its best the day it is made.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

MISSISSIPPI MUD PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

CLASSIC MISSISSIPPI SWEET POTATO PIE

Recently, I was looking for a recipe for sweet potato pie. Then I stumbled across this yummy recipe from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, " This is a classic Southern sweet potato pie made with butter and mashed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There's just nothing quite like it, especially for holiday dinners in the South and across the U.S. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.

"Sweet potatoes are available year-round, so don't feel like you have to wait for a holiday to enjoy this amazing dessert.

"You can use purchased refrigerated or frozen pie pastry or homemade pie shells. While the recipe calls for unbaked pie shells, you may partially bake (blind bake) the crusts before filling to ensure a well-baked bottom crust. Just be sure that they cool completely."

Prep Time: 20 minutes; Cook Time: 60 minutes: Total Time: 80 minutes; Makes 16 servings; Yields: 2 pies

To view this online, go to https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533.

Ingredients

2 medium sweet potatoes (or 2 cups mashed or pureed)

2 prepared 9-inch pie shells (unbaked; or homemade pie shells)

4 ounces butter (softened)

2 cups white sugar

1 (5-ounce) can evaporated milk (1/2 cup plus 2 tablespoons)

1 1/2 teaspoons vanilla extract

3 large eggs

1 1/2 teaspoons ground cinnamon

For serving: whipped cream

Directions

Note: while there are multiple steps to this recipe, this classic sweet potato pie recipe is broken down into workable categories to help you better plan for baking.

Prepare the Sweet Potatoes

Gather the ingredients.

In a large saucepan, place two medium sweet potatoes and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes.

When the potatoes are cool enough to handle, slip the skins off.

Mash the sweet potatoes or puree with an immersion blender. Measure out 2 cups.

Make the Sweet Potato Pie

Line two (9-inch) pie plates with the pie dough. Refrigerate until they are thoroughly chilled while you prepare the filling.

Preheat the oven to 350 F. In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar, and evaporated milk. Whisk until the mixture is well-blended.

In another bowl, whisk the eggs, vanilla extract, and cinnamon until they are well-blended.

Add the egg mixture to the sweet potato mixture and blend thoroughly.

Pour the sweet potato filling into the chilled pie shells.

Bake for about 1 hour, or until the filling is firm and a knife inserted in the center comes out clean.

Cool on a wire rack, add whipped cream, and serve.

Tip

If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.

Recipe Variations

If you don't have fresh sweet potatoes, use canned sweet potato puree.

Substitute light cream for the evaporated milk, if desired.

How to Freeze Sweet Potato Pie

Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.

Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.

To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.

FRESH MANGO ICE CREAM

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

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

Yield: 1 1/2 gallons

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

Ingredients

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

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

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

1 3/4 cups of Half & Half cream

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

6-8 fresh mint leaves for garnish (optional)

1 ice cream maker (optional)

Instructions

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

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

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

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

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

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

State Desserts

Today's post is a little different from past posts, in that it deals with State Desserts.

Now, I'm sure you're wondering what I mean by State Food. Well...today's recipes all have to do with state names, and includes Classic Mississippi Sweet Potato Pie and Delaware Cream Cheese-Pineapple Pie. Enjoy!

FLORIDA LIME PIE

This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."

Yield: 1 (9-inch) pie; Time: 1 1/2 hours, plus chilling and cooling.

This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.

Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)

Ingredients

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting

1/4 teaspoon kosher salt

1/2 cup very cold unsalted butter, cut into 1/2-inch cubes

3 tablespoons ice water, plus more as needed

For the Filling:

5 large egg yolks, plus 3 large egg whites, all at room temperature

1 (14-ounce) can sweetened condensed milk

2/3 cup fresh lime juice (from about 4 to 5 limes)

1 tablespoon finely grated lime zest, plus more for garnish

Whipped cream, for garnish

Preparation

Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.

Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.

Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.

When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.

In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.

Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.

Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.

BIRTHDAY BAKED ALASKA

This recipe is from Zoë François, and adapted by Dorie Greenspan in The New York Times cooking section. For this recipe, Dorie wrote, "Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts."

Yield: 12 servings; Time: About 1 hour, plus at least 7 hours' freezing

This recipe was featured in "Is Baked Alaska the Secret to a Long Life?", and can be viewed online at https://cooking.nytimes.com/recipes/1022050-birthday-baked-alaska.

Note: For a good read, check out the article ("Is Baked Alaska…") that this recipe is from. I found it to be interesting (as I've come to expect from the Times.

Ingredients

For the Ice Cream Cake:

1 cup sliced fresh strawberries (cut 1/4-inch thick; not thicker)

1/4 cup granulated sugar

2 teaspoons fresh lime or lemon juice

1 pint premium or homemade blueberry ice cream

1 pint premium or homemade vanilla ice cream

1 cup shredded, sweetened coconut

1 quart premium or homemade strawberry ice cream

Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)

For the Swiss Meringue:

1 cup egg whites (from about 8 large eggs)

2 cups granulated sugar

1/4 cup kirsch (omit if using a torch)

Preparation

Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.

Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.

Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you’re using homemade ice cream, you can take it straight from the ice cream maker.

Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.

Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.

Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.

Gently press ladyfingers into the soft ice cream to make a base layer; don’t worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you’d like.)

At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water — making sure it’s not touching — and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don’t rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it’s fluffy, glossy and holds stiff peaks.

Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you’re using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue — creating swirls, if you’d like — and cover the top with a thinner one.

Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you’ve got a pattern you like. Freeze the cake for at least 1 hour.

To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.

Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it’s at its best the day it is made.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

MISSISSIPPI MUD PIE

This also comes from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

CLASSIC MISSISSIPPI SWEET POTATO PIE

Recently, I was looking for a recipe for sweet potato pie. Then I stumbled across this yummy recipe from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, " This is a classic Southern sweet potato pie made with butter and mashed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There's just nothing quite like it, especially for holiday dinners in the South and across the U.S. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.

"Sweet potatoes are available year-round, so don't feel like you have to wait for a holiday to enjoy this amazing dessert.

"You can use purchased refrigerated or frozen pie pastry or homemade pie shells. While the recipe calls for unbaked pie shells, you may partially bake (blind bake) the crusts before filling to ensure a well-baked bottom crust. Just be sure that they cool completely."

Prep Time: 20 minutes; Cook Time: 60 minutes: Total Time: 80 minutes; Makes 16 servings; Yields: 2 pies

To view this online, go to https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533.

Ingredients

2 medium sweet potatoes (or 2 cups mashed or pureed)

2 prepared 9-inch pie shells (unbaked; or homemade pie shells)

4 ounces butter (softened)

2 cups white sugar

1 (5-ounce) can evaporated milk (1/2 cup plus 2 tablespoons)

1 1/2 teaspoons vanilla extract

3 large eggs

1 1/2 teaspoons ground cinnamon

For serving: whipped cream

Directions

Note: while there are multiple steps to this recipe, this classic sweet potato pie recipe is broken down into workable categories to help you better plan for baking.

Prepare the Sweet Potatoes

Gather the ingredients.

In a large saucepan, place two medium sweet potatoes and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes.

When the potatoes are cool enough to handle, slip the skins off.

Mash the sweet potatoes or puree with an immersion blender. Measure out 2 cups.

Make the Sweet Potato Pie

Line two (9-inch) pie plates with the pie dough. Refrigerate until they are thoroughly chilled while you prepare the filling.

Preheat the oven to 350 F. In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar, and evaporated milk. Whisk until the mixture is well-blended.

In another bowl, whisk the eggs, vanilla extract, and cinnamon until they are well-blended.

Add the egg mixture to the sweet potato mixture and blend thoroughly.

Pour the sweet potato filling into the chilled pie shells.

Bake for about 1 hour, or until the filling is firm and a knife inserted in the center comes out clean.

Cool on a wire rack, add whipped cream, and serve.

Tip

If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.

Recipe Variations

If you don't have fresh sweet potatoes, use canned sweet potato puree.

Substitute light cream for the evaporated milk, if desired.

How to Freeze Sweet Potato Pie

Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.

Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.

To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.

FRESH MANGO ICE CREAM

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

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

Yield: 1 1/2 gallons

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

Ingredients

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

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

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

1 3/4 cups of Half & Half cream

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

6-8 fresh mint leaves for garnish (optional)

1 ice cream maker (optional)

Instructions

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

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

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

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

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

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

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Butternut Squash with Garbanzos and Raisins, Mexican Pizza, and Grilled Beans. Enjoy!

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.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

MEXICAN PIZZA

This also comes from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

GRILLED BEANS

This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.

Ingredients

1/2 cup diced sweet yellow onion

1/2 cup diced green bell pepper

Oil, for cooking

Two 15.5-ounce cans dark red kidney beans, drained and rinsed

Two 15.5-ounce cans northern white beans, drained and rinsed

One 15-ounce can tomato sauce

1/2 cup ketchup

1/4 cup brown sugar

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon smoked paprika

2 cloves garlic, minced

Green onions, for garnish (optional)

Directions

Preheat a grill for cooking at medium-high heat.

Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.

Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.

Cook’s Note

Add your favorite meat to these beans for a heartier meal!

DILLED POTATO FRITTATA

This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.

Ingredients

1 lb. russet potatoes, sliced

3 Tbs. cider vinegar

3 Tbs. olive oil, divided

2 Tbs. dried dill weed, divided

4 cloves garlic, minced (4 tsp.), divided

1 Tbs. Dijon mustard

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small onion, finely diced (1 cup)

1 small tomato, diced (3/4 cup)

2 large eggs, beaten

3/4 cup plain fat-free yogurt

2 Tbs. grated Parmesan cheese, optional

Preparation

Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS

I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!

Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings

To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.

Ingredients

1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins

1 Tbsp. olive oil

1 medium onion, thinly sliced

2 cloves garlic, chopped

1 Tbsp. minced fresh ginger

1 tsp. curry powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-1/2 cups vegetable broth

2 cups peeled and cubed butternut squash (about 10 ounces)

1 can (15 oz.) garbanzo beans, rinsed and drained

Cooked rice

Directions

Heat olive oil in a medium saucepan on medium heat.

Add onion and cook until softened and lightly browned, about 10 minutes.

Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.

Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.

Add in garbanzo beans and raisins; heat through. Serve over rice.

Friday Recipes

It's finally Friday, time to get ready for the weekend. To help with that, here are six yummy recipes to help you through the weekend, including Roast Veggie Pasta and Strawberry "Nice" Cream. Enjoy!

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice.

Ingredients

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling

2/3 cup lime juice (from about 5 limes), and zest of 1 lime

Kosher salt

8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise

Black pepper

1 cup long-grain rice like jasmine or basmati

1/2 cup full-fat coconut milk

1 cup smooth, natural peanut butter

1 tablespoon red miso

1 tablespoon grated ginger

1 tablespoon fish sauce (optional)

2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal

2 tablespoons buckwheat honey or molasses

2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick

3 cups peppery greens, like arugula, mizuna or baby mustard greens

2 scallions, trimmed and thinly sliced

Preparation

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tip

Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.

ROAST VEGGIE PASTA

This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3

To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.

Ingredients

1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

STRAWBERRY "NICE" CREAM

This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."

Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy

To view this online, click here.

Ingredients

1 1/2 cups Unsweetened frozen strawberries, sliced

2 large ripe Bananas

1/2 tsp Vanilla extract

Directions

Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.

Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.

Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.

Note This recipe originally called for chicken stock. However, since I'm posting this in a vegetarian blog, I've exchanged the chicken stock with vegetable stock.

Ingredients

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium vegetable stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

PAPRIKA CAULIFLOWER PITA POCKETS

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

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

Ingredients

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

3 Tbs. olive oil

2 Tbs. sweet Hungarian paprika

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1/2 cup low-sodium vegetable broth

2 Tbs. lemon juice

4 pita bread rounds, halved and warmed

Preparation

Steam cauliflower 7 to 9 minutes, or until tender.

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

Monday Recipes

Hope your weekend was good. Mine was okay, if too short. Of course, there's always next weekend.

Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE

This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.

Ingredients

2 Tbs. extra virgin olive oil

1 cup finely chopped onions

1/2 tsp. salt

2 cloves garlic, minced

1 canned chipotle chile in adobo sauce, minced

1 tsp. ground cumin

1/2 tsp. dried oregano

1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans

3/4 cup breadcrumbs, preferably fresh

Preparation

Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.

Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.

To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.

Cilantro Sauce

Ingredients

1 thick slice sourdough or Italian-style white bread, preferably stale

1 Tbs. extra virgin olive oil

1 medium-sized green bell pepper, seeded and cut into 1-inch cubes

2 scallions (white and pale green parts), thinly sliced

2 Tbs. fresh lime juice

1 small jalapeño chile, stemmed and seeded

1 cup cilantro leaves

3/4 tsp. salt

Preparation

Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.

Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.

Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.

DILLED POTATO FRITTATA

This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.

Ingredients

1 lb. russet potatoes, sliced

3 Tbs. cider vinegar

3 Tbs. olive oil, divided

2 Tbs. dried dill weed, divided

4 cloves garlic, minced (4 tsp.), divided

1 Tbs. Dijon mustard

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small onion, finely diced (1 cup)

1 small tomato, diced (3/4 cup)

2 large eggs, beaten

3/4 cup plain fat-free yogurt

2 Tbs. grated Parmesan cheese, optional

Preparation

Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.