It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Strawberry Balsamic Ice Cream and Stuffed Piñata Cake. Enjoy!
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
MINI CHEDDAR QUICHE BITES
This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”
Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes
To view this online, click here.
Ingredients
1/4 cup panko or regular breadcrumbs
4 large eggs
1/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups shredded Cheddar cheese
Directions
Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.
Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.
In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.
Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.
ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO
This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.
Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.
To view this online, click here.
Ingredients
Roasted Vegetables
1⁄4 cup raw corn kernels
2 cups cherry tomatoes
2 tablespoons olive oil
Arugula Basil Pesto
3 cloves garlic
2 cups packed fresh basil leaves
4 cups packed arugula leaves
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt
Risotto
6 cups vegetable stock
1⁄4 cup olive oil
1 yellow onion, finely diced
1 1/2 cups Arborio rice
1 cup raw corn kernels
Kosher salt
2 cups fresh arugula
1 avocado, peeled and diced
1 teaspoon olive oil
Kosher salt
Small fresh basil leaves, for garnish (optional)
Preparation
To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.
To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.
Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.
To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.
Remove from the heat and stir in the basil arugula pesto. Season with salt.
Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.
Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
Enjoy!
ULTRA-EASY POT PIE
This comes from page 43 of the March 2016 issue of Vegetarian Times, and begins, “You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. cornstarch
1 1/3 cups prepared vegan creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
2 10-oz. pkg. frozen mixed vegetables, thawed and drained
1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan
STUFFED PINATA CAKE
This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”
Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.
Ingredients
Frosting:
1 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch fine salt
6 large egg whites
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
5 cups sweetened shredded coconut
Filling and Decoration:
Blue, orange, yellow, purple and pink food coloring
2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates
Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
3 large eggs plus 1 large egg yolk, at room temperature
1 1/2 cups sugar
DirectionsFor the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.
Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.
Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)
For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.
Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.
Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.
Showing posts with label Roasted Tomato and Corn Risotto with Arugula Basil Pesto. Show all posts
Showing posts with label Roasted Tomato and Corn Risotto with Arugula Basil Pesto. Show all posts
Friday, August 17, 2018
Monday, August 29, 2016
Monday Recipes
Enjoy!
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
ULTRA-EASY POT PIE
This comes from page 43 of the March 2016 issue of Vegetarian Times, and begins, “You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. cornstarch
1 1/3 cups prepared vegan creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
2 10-oz. pkg. frozen mixed vegetables, thawed and drained
1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO
This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.
Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.
To view this online, click here.
Ingredients
Roasted Vegetables
1⁄4 cup raw corn kernels
2 cups cherry tomatoes
2 tablespoons olive oil
Arugula Basil Pesto
3 cloves garlic
2 cups packed fresh basil leaves
4 cups packed arugula leaves
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt
Risotto
6 cups vegetable stock
1⁄4 cup olive oil
1 yellow onion, finely diced
1 1/2 cups Arborio rice
1 cup raw corn kernels
Kosher salt
2 cups fresh arugula
1 avocado, peeled and diced
1 teaspoon olive oil
Kosher salt
Small fresh basil leaves, for garnish (optional)
Preparation
To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.
To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.
Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.
To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.
Remove from the heat and stir in the basil arugula pesto. Season with salt.
Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.
Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
BUTTERNUT SQUASH HOME FRIES
This comes from page 26 of the October 2015 issue of Vegetarian Times. It begins, “Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 1/2 Tbs. olive oil
4 cups peeled, cubed butternut squash (1/2-inch cubes)
1 medium onion, chopped (1 1/2 cups)
5 large red cherry peppers, seeded and chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
4 green onions, chopped (1/2 cup)
4 large eggs
Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize.
Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls.
Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.
nutritional information Per Per serving : 1 cup squash and 1 egg: Calories: 211; Protein: 9 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 186 mg; Sodium: 84 mg; Fiber: 6 g; Sugar: 7 g; Gluten-Free
ULTRA-EASY POT PIE
This comes from page 43 of the March 2016 issue of Vegetarian Times, and begins, “You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. cornstarch
1 1/3 cups prepared vegan creamy potato-leek soup
1/2 tsp. dried crushed rosemary
1/4 tsp. ground cumin
2 10-oz. pkg. frozen mixed vegetables, thawed and drained
1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.
Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.
nutritional information Per Per 1-cup serving: Calories: 373; Protein: 9 g; Total Fat: 17 g; Saturated Fat: 5 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 607 mg; Fiber: 6 g; Sugar: 2 g; Vegan
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETARIAN DELHI DUM ALOO
This was in Yoga Journal, and begins, “Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.”
To view this online, click here.
Ingredients
1 lb Baby Potatoes
1 tsp Turmeric powder
4 Tbs Ghee (alt. butter/oil)
1 Medium Onion (diced)
2 Tbs Ginger paste (alt. minced ginger)
1 Tbs Garlic paste (alt. minced garlic)
1 lb Tomatoes (canned or fresh)
2 oz Cashews
2 oz Red chili paste (alt. diced Fresno or Jalapeno chili)
1 Tbs Chili powder
1 tsp Salt
1 tsp Cumin powder
1 tps Coriander powder
2 Bay leaves
1 tps Garam Masala powder
1 bunch Cilantro leaves (chopped)
Directions
Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
Puree tomatoes in blender and reserve.
In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
Add 1 cup of water to pan and return to a boil. Add potatoes and cook for 5 minute until sauce reduces and thickens.
Finish with Garam Masala and serve with Basmati rice and naan (if desired).
ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO
This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.
Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.
To view this online, click here.
Ingredients
Roasted Vegetables
1⁄4 cup raw corn kernels
2 cups cherry tomatoes
2 tablespoons olive oil
Arugula Basil Pesto
3 cloves garlic
2 cups packed fresh basil leaves
4 cups packed arugula leaves
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt
Risotto
6 cups vegetable stock
1⁄4 cup olive oil
1 yellow onion, finely diced
1 1/2 cups Arborio rice
1 cup raw corn kernels
Kosher salt
2 cups fresh arugula
1 avocado, peeled and diced
1 teaspoon olive oil
Kosher salt
Small fresh basil leaves, for garnish (optional)
Preparation
To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.
To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.
Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.
To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.
Remove from the heat and stir in the basil arugula pesto. Season with salt.
Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.
Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
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