Friday Recipes

Finally, Friday! Here are today's six recipes to help you through the weekend. Enjoy!

QUINOA AND VEGETABLE STUFFED PEPPERS

This comes from Rachel Ray, star of The Food Network’s Rachael Ray’s Week In A Day. Total Time: 1 hr 10 min; Prep: 25 min; Cook: 45 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback

Ingredients

1 cup quinoa

2 cups chicken or vegetable stock

6 small bell peppers, mixed colors, seeded and halved

3 tablespoons EVOO, plus extra for drizzling

Salt and freshly ground black pepper

4 cloves garlic, thinly sliced

1 small firm eggplant, trimmed of half the skin, chopped

1 small to medium firm zucchini, seeded and chopped

1 red onion, chopped

1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper

1/2 cup fresh flat-leaf parsley leaves, chopped

1/4 cup fresh mint leaves, a handful, chopped

2 plum tomatoes, chopped

1 cup crumbled feta or ricotta salata cheese

Directions

Preheat the oven to 450 degrees F.

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

BROCCOLI SALAD

This comes from Trisha Yearwood, star of The Food Network’s Trisha’s Southern Kitchen. Not only can she sing, but what a cook! Total Time: 1 hr 20 min; Prep: 15 min; Inactive: 1 hr; Cook: 5 min; Yield: 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe.html?oc=linkback

Ingredients

8 ounces bacon

Salt

5 cups small broccoli florets

1 cup mayonnaise

1 tablespoon cider vinegar

1/3 cup chopped onion

1/4 cup sugar

3/4 cup raisins

1/2 cup sunflower kernels

Directions

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

CUBAN BLACK BEAN AND POTATO SOUP

This is from page 52 of the March 2011 issue of Vegetarian Times, and begins, “The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.” Serves 6 in 30 minutes or less.

To view this online, click here.

1 medium onion, diced (1 1/2 cups)

1 small red bell pepper, diced (1 cup)

1 small green bell pepper, diced (1 cup)

6 cloves garlic, peeled and sliced

6 cups cooked black beans, divided

3 medium potatoes, peeled and diced (2 1/2 cups)

2 Tbs. white wine vinegar

1 Tbs. ground cumin

1 Tbs. fresh oregano leaves

1 bay leaf

1/2 tsp. salt

Diced red onion and green bell pepper for garnish

Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

nutritional information Per 1-cup serving: Calories: 321; Protein: 18 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 62 g; Cholesterol: 0 mg; Sodium: 610 mg; Fiber: 18 g; Sugar: 4 g; Vegan; Gluten-Free

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

To view this online, click here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

Wednesday Recipes

Here are today's six vegetarian recipes. Enjoy!

BLACK FOREST YOGURT

This, as well as the Roasted Grape recipe, comes from the October 2015 issue of Runner's World, page 52. The article, “Greek Currency,” by Matthew Kadey, M.S., R.D., starts off, “Savory or sweet mix-ins punch up the nutritional profile of Greek yogurt. Use 3/4 cup plain, preferably low-fat.”

This one begins, “The antioxidant payload from dark chocolate and cherries in this dessert bowl may help lessen oxidative damage caused by high-intensity exercise.”


To view this and the next recipe online, click here.


Ingredients

3/4 cup plain Greek yogurt, preferably lowfat

1 ounce melted dark chocolate

1/2 cup pitted, halved cherries

Sprinkle of unsweetened coconut flakes

Instructions

Stir melted dark chocolate into yogurt. Top with cherries and coconut flakes.

Nutrition Information: Calories per serving: 357; Carbs: 37 g; Fiber: 4 g; Protein: 17 g; Total fat: 16 g; Saturated fat: 11 g; Sodium: 64 mg

ROASTED GRAPE YOGURT

This recipe begins, “Roasting boosts grapes' natural sweetness. One study found that nutrient-dense almonds could help improve muscular endurance.”

Ingredients

3/4 cup plain Greek yogurt, preferably lowfat

1 teaspoon honey

3/4 cup roasted grapes

2 tablespoons chopped almonds

1 teaspoon minced fresh rosemary

Instructions

Stir honey into yogurt. Top with roasted grapes, almonds, and rosemary.

Nutrition Information: Calories per serving: 292; Carbs: 33 g; Fiber: 3 g; Protein: 18 g; Total fat: 12 g; Saturated fat: 3 g; Sodium: 131 mg

GREEN BEANS AND NEW POTATOES WITH MINT PESTO

This also comes from the July 2006 issue of Vegetarian Times, and begins, “Mint, parsley and fresh ginger give this warm salad an unusual twist, while using both wax and green beans and different potato varieties adds contrasting colors that make the salad “pop” on the plate. “ Serves 8.

To view this online, click here.

2 Tbs. chopped walnuts

1 cup packed fresh mint leaves

1/2 cup packed fresh parsley leaves

1/3 cup olive oil

1 Tbs. chopped fresh ginger

1 Tbs. fresh lemon juice

1 clove garlic, minced (about 1 tsp.)

1/4 tsp. sugar

1/2 tsp. salt

1 1/4 lb. new potatoes, scrubbed and halved

1 lb. green beans, or 1/2 lb. green beans and 1/2 lb. wax beans, trimmed

Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.

Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.

Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain.

Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

nutritional information Per SERVING: Calories: 174; Protein: 3 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Sodium: 231 mg; Fiber: 4 g; Sugar: 1 g; Vegan

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

To view this online, click here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

SMOKY RIBOLLITA WITH ORCA BEANS

This is from the November 2015 issue of Vegetarian Times, page 68, and begins, “The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)” Serves 8.

To view this online, click here.

2 1/2 tsp. olive oil

1 medium onion, chopped (1 1/2 cups)

1 large carrot, chopped (3/4 cup)

1 celery stalk, chopped (1/2 cup)

2 1/2 tsp. dried Italian seasoning

3 cups chopped savoy cabbage or kale (7 oz.)

3 cups chopped Swiss chard (12 oz.)

2 cups chopped plum tomatoes

4 cups low-sodium vegetable broth

2 cups cooked Orca beans, 2 cups cooking liquid reserved

5 cloves garlic, minced (5 tsp.)

1 chipotle chile in adobo sauce, minced

2 cups rustic Italian bread cubes

1/2 cup grated Parmesan or Romano cheese, optional

Heat oil in large pot or Dutch oven over medium heat. Add onion; sauté 8 minutes, or until soft and translucent. Add carrot, celery, and Italian seasoning; sauté 5 minutes, or until celery is softened. Stir in cabbage, Swiss chard and tomatoes; cook 15 minutes, or until cabbage and chard have wilted. Stir in broth, beans with reserved cooking liquid, garlic, and chipotle chile. Bring mixture to a boil, reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender.

Add bread cubes to soup, gently stir, and cook 5 minutes more, or until bread is soaked. Season with salt and pepper, if desired. Serve sprinkled with cheese (if using). If making the soup ahead, reserve bread to add at the time of reheating, just before serving.

nutritional information Per Per 1 1/2-cup serving: Calories: 156; Protein: 7 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 276 mg; Fiber: 10 g; Sugar: 6 g