Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
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.
BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT
One of my favorite cooking emails is The New York Times cooking e-newsletter. There are so many great recipes here! If you haven’t signed up already, you really should.
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.” Yield: 4 servings; Time: 1 hour.
I had never heard of burrata before (I can almost hear a few gasps of disbelief), but for others who might not have heard of it, either, I checked online and discovered that it is a “fresh Italian cheese made mozzarella and cream.” (from Wikipedia)
This was featured in “Consider This Permission to Eat Burrata for Dinner”, and can be found online here.
Ingredients
1 1/4 pounds eggplant, diced in 1-inch pieces
1/2 teaspoon kosher salt, more as needed for cooking beans
8 garlic cloves, smashed and peeled
2/3 cup extra-virgin olive oil, more as needed
6 ounces cherry tomatoes, halved (about 1 1/2 cups)
1 pound Romano beans, trimmed
1/4 cup pitted and sliced kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh mint
1/4 cup torn fresh basil
2 teaspoons red wine vinegar, more as needed
Flaky sea salt, such as Maldon, as needed
Black pepper, as needed
12 ounces burrata
Crusty bread, toasted or grilled, for serving
Preparation
Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, which is garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on one or two rimmed baking sheets so the pieces aren’t touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.
BROCCOLI FRITTATA
Yield: 4 Servings
View recipe: http://diabeticgourmet.com/recipes/html/692.shtml
Ingredients
1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced
Directions
Mix cottage cheese and egg substitute together; set aside.
In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.
Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.
Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.
Invert onto a serving plate and cut into wedges.
Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat
SPICY GINGERBREAD CAKE
This dairy-free vegan recipe is from One Green Planet. Serves 12.
This can be viewed online here.
Ingredients
3 oz fresh ginger, finely grated
1/4 cup blackstrap molasses
3/4 cup sugar in the raw
1 cup dark corn syrup
1 cup peanut oil
2 1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
1/4 tsp salt
1 cup water
2 tsp baking soda
3 tsp egg-replacement (such as, ener-g egg)
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel and chop the fresh ginger very fine with a sharp knife
In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
Bring water to a boil and stir in baking soda. Add the hot water to the molasses mixture and mix. Then stir in the freshly grated ginger.
Whisk the dry ingredients into the sugar mixture.
Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ULTIMATE STUFFED ACORN SQUASH
This is from page 53 of the November 2013 issue of Vegetarian Times. It starts out, “The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.” Serves 8.
To view this online, click here.
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
nutritional information Per Stuffed squash half: Calories: 425; Protein: 15 g; Total Fat: 20 g; Saturated Fat: 10 g; Carbohydrates: 53 g; Cholesterol: 80 mg; Sodium: 533 mg; Fiber: 8 g; Sugar: 6 g; Gluten-Free
Friday, September 9, 2016
Thursday, September 8, 2016
Thursday Recipes
It's been one of those days, which, of course, means posting later than I'd planned. But no matter...here are today's six vegetarian recipes to get you through the rest of the day, including two rice pudding recipes. Enjoy!
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
Note: I went onto the Mahatma website and couldn't find this particular recipe. Guess I'll have to keep looking and pose a link when I do find it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
TOMATO-BASIL SALAD WITH BALSAMIC DRESSING
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/37.shtml
Source: The New American Heart Association Cookbook
Ingredients
Salad:
4 medium tomatoes, sliced
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
Dressing:
2 tablespoons balsamic vinegar
1 tablspoon olive oil
1/2 teaspoon sugar
1/4 teaspoon pepper
Remaining Ingredients:
2 tablespoons shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan Cheese
Directions
For salad, arrange tomato slices on a large, flat plate.
Sprinkle with basil.
In a small bowl, whisk together dressing ingredients. Pour over tomatoes.
Sprinkle with mozzarella and Parmesan. Cover and refrigerate until serving.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1/2 Fat
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/779.shtml
Ingredients
1 medium-small zucchini squash 12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g ; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
BELL PEPPER SALAD
Servings: 4
View recipe: http://diabeticgourmet.com/recipes/html/40.shtml
Source: The Diabetic Newsletter
Ingredients
1 medium-sized red bell pepper
1/2 cup creamy garlic dressing
1 medium-sized green bell pepper
1/4 teaspoon black pepper
1 medium-sized yellow bell pepper
2 teaspoons capers, rinsed and drained
Directions
Preheat broiler.
Place bell peppers under broiler and lightly charred, turning to grill all sides.
Remove from broiler to a paper bag. Close bag and set aside.
When peppers cool, peel, core, seed and cut into strips.
Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.
Sprinkle with black pepper.
Garnish with capers and serve warm or chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
Note: I went onto the Mahatma website and couldn't find this particular recipe. Guess I'll have to keep looking and pose a link when I do find it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
TOMATO-BASIL SALAD WITH BALSAMIC DRESSING
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/37.shtml
Source: The New American Heart Association Cookbook
Ingredients
Salad:
4 medium tomatoes, sliced
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
Dressing:
2 tablespoons balsamic vinegar
1 tablspoon olive oil
1/2 teaspoon sugar
1/4 teaspoon pepper
Remaining Ingredients:
2 tablespoons shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan Cheese
Directions
For salad, arrange tomato slices on a large, flat plate.
Sprinkle with basil.
In a small bowl, whisk together dressing ingredients. Pour over tomatoes.
Sprinkle with mozzarella and Parmesan. Cover and refrigerate until serving.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1/2 Fat
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
Source: The Complete Diabetes Prevention Plan
Find this recipe at: http://diabeticgourmet.com/recipes/html/779.shtml
Ingredients
1 medium-small zucchini squash 12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
12 small whole fresh mushrooms
12 pitted jumbo black olives
12 cherry or grape tomatoes
12 wooden skewers (6-inches each)
1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.
Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g ; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
ZUCCHINI WITH SPICY ROMESCO AND WILTED CHARD
This comes from the April/May 2013 issue of Vegetarian Times, page 28. It begins, “This recipe calls for a spiral slicer, which cuts the zucchini into thin, pasta-like strands for a delicious take on the 'classic' zucchini pasta with marinara. No spiral slicer in your kitchen? Try a julienne vegetable peeler or mandoline.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
Wilted Chard
4 oz. Swiss chard leaves, stems removed (4 cups)
1 Tbs. olive oil
1 Tbs. grated lemon zest
1 Tbs. lemon juice
Zucchini with Spicy Romesco
4 large red bell peppers, chopped (6 cups)
3 Roma tomatoes, chopped (3 cups)
2 Tbs. olive oil
2 Tbs. lemon juice
1 clove garlic, peeled
1 tsp. chili powder
1/8 tsp. red pepper flakes
1/4 cup raw almonds
1/4 cup raw hazelnuts
4 large zucchini, peeled
Directions
To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.
To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.
Slice zucchini into noodles with spiral slicer, and add to sauce.
Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.
nutritional information Per 2 1/2-cup serving: Calories: 342; Protein: 11 g; Total Fat: 22 g; Saturated Fat: 3 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 125 mg; Fiber: 11 g; Sugar: 19 g; Vegan; Gluten-Free
BELL PEPPER SALAD
Servings: 4
View recipe: http://diabeticgourmet.com/recipes/html/40.shtml
Source: The Diabetic Newsletter
Ingredients
1 medium-sized red bell pepper
1/2 cup creamy garlic dressing
1 medium-sized green bell pepper
1/4 teaspoon black pepper
1 medium-sized yellow bell pepper
2 teaspoons capers, rinsed and drained
Directions
Preheat broiler.
Place bell peppers under broiler and lightly charred, turning to grill all sides.
Remove from broiler to a paper bag. Close bag and set aside.
When peppers cool, peel, core, seed and cut into strips.
Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.
Sprinkle with black pepper.
Garnish with capers and serve warm or chilled.
Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg
Wednesday, September 7, 2016
Wednesday Recipes
Enjoy!
CORN MUFFINS
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/29.shtml
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.5 g; Carbohydrates: 15 g
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
CORN MUFFINS
Servings: 12
View recipe: http://diabeticgourmet.com/recipes/html/29.shtml
Ingredients
1/2 cup corn meal
1 cup flour
1 tablespoon baking powder
3/4 cup skim milk
1 tablespoon butter or margarine, melted
1 egg
Directions
Mix dry ingredients together.
Add lightly beaten egg, milk and butter.
Mix just until moist.
Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.5 g; Carbohydrates: 15 g
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
Tuesday, September 6, 2016
Tuesday Recipes
I hope everyone enjoyed their three-day weekend. Now to start the shortened work-week with today's six vegetarian recipes. Enjoy!
LEMON, ASPARAGUS AND CARROTS
Servings: 6
View online: http://diabeticgourmet.com/recipes/html/21.shtml
Ingredients
1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice
Directions
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
BUSH’S® APPLE PUMPKIN CAKE
This comes from Bush’s® Beans. It starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 12.
To view this online, click here.
Ingredients
1 can (16 oz) BUSH’S® Country Style Baked Beans
1 pkg (16.25 oz) spice cake mix
3 large eggs
1/2 cup classic applesauce
1 can (15 oz) pumpkin puree (not pumpkin pie mix)
Directions
Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.
Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.
Add the applesauce and pumpkin and mix well till all ingredients are combined.
Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.
Cool in pan.
Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.
Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.
Makes 2-3 dozen muffins or frost for a nutritious cupcake.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
LEMON, ASPARAGUS AND CARROTS
Servings: 6
View online: http://diabeticgourmet.com/recipes/html/21.shtml
Ingredients
1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice
Directions
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
BUSH’S® APPLE PUMPKIN CAKE
This comes from Bush’s® Beans. It starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 12.
To view this online, click here.
Ingredients
1 can (16 oz) BUSH’S® Country Style Baked Beans
1 pkg (16.25 oz) spice cake mix
3 large eggs
1/2 cup classic applesauce
1 can (15 oz) pumpkin puree (not pumpkin pie mix)
Directions
Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.
Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.
Add the applesauce and pumpkin and mix well till all ingredients are combined.
Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.
Cool in pan.
Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.
Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.
Makes 2-3 dozen muffins or frost for a nutritious cupcake.
CURRIED STUFFED SPAGHETTI SQUASH
From page 68 of the October 2014 issue of Vegetarian Times. It begins, “Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.” Serves 4, and can be viewed online here.
2 spaghetti squash (1 1/2 lb. each)
1 cup cooked chickpeas
1 small red onion, sliced (1 cup)
6 oz. extra-firm silken tofu, drained and cut into 1/2-inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbs. finely chopped jalapeño chile
1/2 cup light coconut milk
1 1/2 tsp. curry powder
2 Tbs. thinly sliced basil, optional
Preheat oven to 375°F.
Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.
Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands.
Transfer strands to large bowl, and stir in chickpeas, onion, tofu, sun-dried tomatoes, raisins, and jalapeño.
Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper, if desired.
Fill squash shells with mixture, and return to baking sheet, cut side up. Bake 20 minutes, or until heated through. Garnish with basil (if using).
nutritional information Per Squash half: Calories: 270; Protein: 10 g; Total Fat: 7 g; Saturated Fat: 3 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 210 mg; Fiber: 9 g; Sugar: 19 g; Vegan; Gluten-Free
CREAMY SPINACH SOUP WITH PANEER CROUTONS
This is from the October 2012 issue of Vegetarian Times, page 32. It starts out, “Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.” Serves 4 in 30 minutes or less.
2 Tbs. butter, divided
1 small onion, chopped (1 cup)
1 Tbs. thinly sliced fresh ginger
2 cloves garlic, peeled and thinly sliced
2 tsp. curry powder
1/2 tsp. black mustard seeds
1/2 tsp. ground turmeric
1 cup frozen shredded hash browns, thawed
3 2/3 cups low-sodium vegetable broth
1 1-lb. pkg. frozen spinach
4 oz. paneer cheese, cubed (1 cup)
Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.
Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.
nutritional information Per 1 1/2-cup serving: Calories: 264; Protein: 11 g; Total Fat: 13 g; Saturated Fat: 9 g; Carbohydrates: 22 g; Cholesterol: 44 mg; Sodium: 453 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Monday, September 5, 2016
Labor Day Recipes
Happy Labor Day, everyone! Hope everyone has a safe holiday. As for today's post, I'm reposting last year's Labor Day blog post. Hope no one minds. Tomorrow, I'll be back with a new post. In the meantime, if you have the day off, enjoy.
Today is Labor Day, the unofficial end of summer in the United States. Here are six recipes to add to your Labor Day meal. Enjoy!
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
Today is Labor Day, the unofficial end of summer in the United States. Here are six recipes to add to your Labor Day meal. Enjoy!
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1 1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
Friday, September 2, 2016
Friday Recipes
Enjoy!
LIGHT-AND-FAST RASPBERRY FOOL
This is from the September 2009 issue of Vegetarian Times, and begins, “’This year, we're starting to make our own raspberry ice cream at Dirt Candy and will use Cascadian Farm Frozen Organic Red Raspberries,’” says Amanda Cohen of Dirt Candy restaurant in New York. “’They're never bland—they have a pure raspberry flavor that rivals fresh berries. In fact, they're so sweet, they need little or no added sugar, even if you eat them plain.’” Try them in this dessert, and everyone will think you used fresh.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 10-oz. bag Cascadian Farm Frozen Organic Red Raspberries
1/4 cup sugar
2 cups plain Greek-style nonfat yogurt
3 Tbs. honey
1/2 tsp. almond extract
2 Tbs. grated orange zest
2 Tbs. sliced almonds
Bring raspberries and sugar to a boil in saucepan. Simmer 10 minutes. Transfer to bowl, and chill 10 minutes.
Whisk together yogurt, honey, almond extract, and zest in bowl. Fold 1 1/2 cups berry sauce into yogurt mixture, creating a marbled effect. Divide among bowls; garnish with almonds and leftover sauce.
nutritional information Per 1-cup serving: Calories: 207; Protein: 11 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: 4 g; Sugar: 33 g; Gluten-Free
CREAMY TOMATO-BASIL BISQUE
This also comes from the September 2009 issue of Vegetarian Times, and begins, “‘Muir Glen Organic Fire Roasted Tomatoes aren’t tinny-tasting like some canned varieties,’” says Beverly Lynn Bennett, author of Vegan Bites and The Complete Idiot's Guide to Vegan Cooking. Fire roasted over natural hardwood, they have a sweet, smoky flavor that's great in soup.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 small onion, chopped (1/2 cup)
3 cloves garlic, minced (1 Tbs.)
2 28-oz. cans Muir Glen Organic Fire Roasted Diced Tomatoes
2 tsp. sugar
1 tsp. balsamic or sherry vinegar
1 tsp. dried basil
1 bay leaf
2 1/2 cups low-sodium vegetable broth
1/3 cup half-and-half or soy creamer
1/4 cup chopped fresh basil, for garnish
Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
Purée soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.
nutritional information Per 1-cup serving: Calories: 89; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 13 g; Cholesterol: 4 mg; Sodium: 491 mg; Fiber: 2 g; Sugar: 8 g; Gluten-Free
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Source: California Strawberry Commission
Find this recipe at: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
VEG GREEK MEATBALLS IN A FRAGRANT TOMATO SAUCE WITH FETA CHEESE
This comes from page 65 of the September 2011 issue of Vegetarian Times. It starts off, “Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. Recipe adapted from The Family Dinner.” Serves 12 (makes 48 “meatballs”).
To view this online, click here.
3 8-oz. pkg. plain seitan, rinsed and drained
1 8-oz. pkg. low-fat cottage cheese or ricotta
1 cup unseasoned breadcrumbs
1 small onion, finely chopped (1 cup)
1 large egg, lightly beaten
3 Tbs. lemon juice
2 Tbs. finely chopped fresh dill
2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish
2 tsp. ground cumin
1 tsp. baking soda
1/2 tsp. allspice
1/4 tsp. ground cinnamon
2 Tbs. olive oil
1 25-oz. jar tomato sauce
1 cup crumbled feta cheese, optional
Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, if desired. Chill 30 minutes.
Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.
Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.
nutritional information Per Serving (4 meatballs): Calories: 168; Protein: 21 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 684 mg; Fiber: 2 g; Sugar: 4 g
ALABAMA LEMON ‘CHEESE’ CAKE
This was in The New York Times cooking e-newsletter. It begins, “This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.” Yield: 10 to 12 servings.
This was featured in “Two Recipes From Tracy K. Smith’s Kitchen” and can be viewed online here. Also, check out Melissa Clarke’s guide, “How to Frost a Cake”
Ingredients
For the Cake:
1 cup butter (2 sticks), at room temperature
2 cups sugar
1 tablespoon baking powder
3 cups sifted cake flour
3/4 cup milk
6 large egg whites, stiffly beaten
For the Lemon Filling:
1/2 cup butter (1 stick)
1 cup sugar
6 large egg yolks
Grated zest and juice of 2 lemons
For the 7-Minute Frosting:
2 egg whites, unbeaten
1 1/2 cups sugar
1/4 teaspoon salt
1/3 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla
For Decorating:
1 cup shredded coconut
Preparation
Make the Cake:
Preheat oven to 350 degrees and grease three 8-inch cake pans.
With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
Make the Lemon Filling:
Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
Make the Frosting:
Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
Assemble the Cake:
Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 12; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
LIGHT-AND-FAST RASPBERRY FOOL
This is from the September 2009 issue of Vegetarian Times, and begins, “’This year, we're starting to make our own raspberry ice cream at Dirt Candy and will use Cascadian Farm Frozen Organic Red Raspberries,’” says Amanda Cohen of Dirt Candy restaurant in New York. “’They're never bland—they have a pure raspberry flavor that rivals fresh berries. In fact, they're so sweet, they need little or no added sugar, even if you eat them plain.’” Try them in this dessert, and everyone will think you used fresh.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 10-oz. bag Cascadian Farm Frozen Organic Red Raspberries
1/4 cup sugar
2 cups plain Greek-style nonfat yogurt
3 Tbs. honey
1/2 tsp. almond extract
2 Tbs. grated orange zest
2 Tbs. sliced almonds
Bring raspberries and sugar to a boil in saucepan. Simmer 10 minutes. Transfer to bowl, and chill 10 minutes.
Whisk together yogurt, honey, almond extract, and zest in bowl. Fold 1 1/2 cups berry sauce into yogurt mixture, creating a marbled effect. Divide among bowls; garnish with almonds and leftover sauce.
nutritional information Per 1-cup serving: Calories: 207; Protein: 11 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: 4 g; Sugar: 33 g; Gluten-Free
CREAMY TOMATO-BASIL BISQUE
This also comes from the September 2009 issue of Vegetarian Times, and begins, “‘Muir Glen Organic Fire Roasted Tomatoes aren’t tinny-tasting like some canned varieties,’” says Beverly Lynn Bennett, author of Vegan Bites and The Complete Idiot's Guide to Vegan Cooking. Fire roasted over natural hardwood, they have a sweet, smoky flavor that's great in soup.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 small onion, chopped (1/2 cup)
3 cloves garlic, minced (1 Tbs.)
2 28-oz. cans Muir Glen Organic Fire Roasted Diced Tomatoes
2 tsp. sugar
1 tsp. balsamic or sherry vinegar
1 tsp. dried basil
1 bay leaf
2 1/2 cups low-sodium vegetable broth
1/3 cup half-and-half or soy creamer
1/4 cup chopped fresh basil, for garnish
Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
Purée soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.
nutritional information Per 1-cup serving: Calories: 89; Protein: 2 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 13 g; Cholesterol: 4 mg; Sodium: 491 mg; Fiber: 2 g; Sugar: 8 g; Gluten-Free
CHOCOLATE-DIPPED STRAWBERRIES
Yield: 8 servings
Serving Size: 3 strawberries
Source: California Strawberry Commission
Find this recipe at: http://diabeticgourmet.com/recipes/html/754.shtml
Ingredients
2 pint baskets California strawberries
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Finely chopped toasted almonds or pistachios (optional)
Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g
VEG GREEK MEATBALLS IN A FRAGRANT TOMATO SAUCE WITH FETA CHEESE
This comes from page 65 of the September 2011 issue of Vegetarian Times. It starts off, “Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. Recipe adapted from The Family Dinner.” Serves 12 (makes 48 “meatballs”).
To view this online, click here.
3 8-oz. pkg. plain seitan, rinsed and drained
1 8-oz. pkg. low-fat cottage cheese or ricotta
1 cup unseasoned breadcrumbs
1 small onion, finely chopped (1 cup)
1 large egg, lightly beaten
3 Tbs. lemon juice
2 Tbs. finely chopped fresh dill
2 Tbs. finely chopped fresh mint and/or parsley, plus more for garnish
2 tsp. ground cumin
1 tsp. baking soda
1/2 tsp. allspice
1/4 tsp. ground cinnamon
2 Tbs. olive oil
1 25-oz. jar tomato sauce
1 cup crumbled feta cheese, optional
Pulse seitan in food processor until finely ground. Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper, if desired. Chill 30 minutes.
Preheat oven to 350°F. Coat baking dish with oil. Scoop seitan mixture into golf ball–size meatballs, and place in prepared baking dish. Bake 20 minutes.
Pour tomato sauce over meatballs, and sprinkle with feta (if using). Bake 30 minutes, or until sauce is bubbly.
nutritional information Per Serving (4 meatballs): Calories: 168; Protein: 21 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 684 mg; Fiber: 2 g; Sugar: 4 g
ALABAMA LEMON ‘CHEESE’ CAKE
This was in The New York Times cooking e-newsletter. It begins, “This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.” Yield: 10 to 12 servings.
This was featured in “Two Recipes From Tracy K. Smith’s Kitchen” and can be viewed online here. Also, check out Melissa Clarke’s guide, “How to Frost a Cake”
Ingredients
For the Cake:
1 cup butter (2 sticks), at room temperature
2 cups sugar
1 tablespoon baking powder
3 cups sifted cake flour
3/4 cup milk
6 large egg whites, stiffly beaten
For the Lemon Filling:
1/2 cup butter (1 stick)
1 cup sugar
6 large egg yolks
Grated zest and juice of 2 lemons
For the 7-Minute Frosting:
2 egg whites, unbeaten
1 1/2 cups sugar
1/4 teaspoon salt
1/3 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla
For Decorating:
1 cup shredded coconut
Preparation
Make the Cake:
Preheat oven to 350 degrees and grease three 8-inch cake pans.
With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
Make the Lemon Filling:
Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
Make the Frosting:
Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
Assemble the Cake:
Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays.
Place in freezer and stir with fork from time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 12; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g
Thursday, September 1, 2016
Thursday Recipes
The weather here in Florida is still pretty wet, thanks to Tropical Storm Hermine. So, everyone who's reading this here in the not-so-Sunshine State, stay safe, and, if you can stay inside (unless you've been instructed to evacuate). Fortunately, we should have better weather this weekend. (Yay, weekend! Hurry up and get here!)
Okay, that said, here are today's six vegetarian recipes to help you through the day. Enjoy!
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
PEACH ICE CREAM
This is from Julia Reed in The New York Times cooking e-newsletter. Julia wrote, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Yield: 1 1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing.
This was featured in “Food; Frozen Assets” and can be viewed online here.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
BUTTERSCOTCH PEACHES
This is from Celia Barbour in The New York Times cooking e-newsletter. Celia wrote, “I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.” Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Ode to the Peach: A Cook Baffled, and Then at Peace” and can be viewed online here.
Ingredients
6 medium or 5 large ripe peaches
4 tablespoons unsalted butter
1/2 cup cream
1/2 cup sugar
1 tablespoon honey
Pinch of salt
3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract
Vanilla ice cream
Almond biscotti, gingersnaps or other cookies
Preparation
Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe.print.html?oc=linkback
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
To view this online, click here.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
Okay, that said, here are today's six vegetarian recipes to help you through the day. Enjoy!
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
PEACH ICE CREAM
This is from Julia Reed in The New York Times cooking e-newsletter. Julia wrote, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Yield: 1 1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing.
This was featured in “Food; Frozen Assets” and can be viewed online here.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
BUTTERSCOTCH PEACHES
This is from Celia Barbour in The New York Times cooking e-newsletter. Celia wrote, “I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.” Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Ode to the Peach: A Cook Baffled, and Then at Peace” and can be viewed online here.
Ingredients
6 medium or 5 large ripe peaches
4 tablespoons unsalted butter
1/2 cup cream
1/2 cup sugar
1 tablespoon honey
Pinch of salt
3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract
Vanilla ice cream
Almond biscotti, gingersnaps or other cookies
Preparation
Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe.print.html?oc=linkback
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
To view this online, click here.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
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