Here are six recipes to help you through the weekend, including Blackberry Ice Cream and Vegetarian Chili. Enjoy!
VEGETARIAN CHILI
This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon soybean or olive oil
1 16-ounce package extra-firm tofu, drained and crumbled
1 or 2 19-once cans of beans (kidney, pinto, or white)
1 28-ounce can stewed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon hot sauce
Salt & Pepper to taste
Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.
From Runner’s World, December, 1999/letters Feb. 2000
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4. YUM!
APRICOT-PISTACHIO BISCOTTI
This comes from the December 2013 issue of Vegetarian Times, page 57. It starts off, “Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.” Makes 5 dozen biscotti.
To view this online, click here.
1 cup blanched whole pistachios
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup millet flour
1/4 cup corn flour or masa harina
1 1/4 cups sugar
1 Tbs. baking powder
1/2tsp. salt
8 dried apricots, finely chopped (1/2 cup)
3 large eggs
4 Tbs. vegetable oil
1/2 tsp. almond extract
Preheat oven to 350°F. Toast pistachios on ungreased baking sheet
4 to 6 minutes, or until pale brown and fragrant. Cool, and finely chop. Reduce oven temperature to 325°F.
Stir together flours, sugar, baking powder, and salt in large bowl. Stir in pistachios and apricots.
Whisk together eggs, oil, and almond extract in small bowl until smooth. Stir just enough of liquid into flour mixture until dry, shaggy dough forms. Reserve remaining liquid.
Divide dough in 2 pieces. Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so they’re each about 1 1/2 inches high. Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet. Brush tops with remaining liquid mixture.
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft. Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
Reduce oven temperature to 300°F. Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
nutritional information Per Biscotti: Calories: 61; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 9 mg; Sodium: 52 mg; Fiber: less than 1 g; Sugar: 5 g
TABIL-SPICED POTATO-AND-EGG CIGARS
From the July 2013 issue of Vegetarian Times, page 44. It starts out, “Savory pastries made with rolled and foled brek pastry leaves, or warka, are common starters in North Africa. Here, easy-to-find phyyllo sheets replace the specialty brek leaves and encase a savory potato-and-egg filling.” Makes 14 cigars
To view this online, click here.
1 large Yukon gold potato (3/4 lb.), peeled and sliced
1 Tbs. olive oil
1/2 large onion, chopped (1/2 cup)
1 Tbs. tabil spice blend, or 2 Tbs. ground coriander
1 tsp. granulated garlic
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 hard-boiled eggs, peeled and chopped
2 Tbs. grated Parmesan cheese
7 frozen phyllo sheets, thawed
3 Tbs. melted butter
Place potato slices in medium pot, and cover with water. Bring to a simmer over high heat, reduce heat to medium, and cook 12 to 15 minutes, or until tender. Drain. Transfer to large bowl, and coarsely mash with fork.
Heat oil in skillet over medium-high heat, and cook onion 3 to 5 minutes. Stir in tabil, and cook 1 minute more. Stir onion mixture, parsley, and beaten egg into potato mixture. Fold in hard-boiled eggs and Parmesan. Season with salt and pepper, if desired.
Preheat oven to 400°F. Line baking sheet with parchment paper. Place 1 sheet phyllo with long side facing you. Brush with butter, and fold in half like a book. Cut crosswise to make 2 stacked rectangles. Spoon 2 Tbs. potato mixture on center right edge of one rectangle, fold in top and bottom edges, and roll up like an egg roll. Place seam-side down on prepared baking sheet, and repeat with remaining phyllo and filling. Brush rolls with remaining butter, and bake 25 to 30 minutes, or until browned and crisp. Serve hot.
nutritional information Per Cigar: Calories: 101; Protein: 3 g; Total Fat: 5 g; Saturated Fat: 2 g; Carbohydrates: 10 g; Cholesterol: 47 mg; Sodium: 95 mg; Fiber: less than 1 g; Sugar: less than 1 g
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
BISCUITS AND GRAVY
From the April/May 2012 issue of Vegetarian Times, page 46. It starts off, “Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence.” Serves 8 in 30 minutes or less.
Biscuits
1 cup white rice flour, plus more for dusting work surface
1/2 cup chickpea flour
1/2 cup potato starch
1 1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 oz. (1/2 stick) butter or trans-fat-free margarine, cut into small pieces
3/4 cup fat-free buttermilk
Gravy
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
2 1/2 tsp. paprika
2 tsp. poultry seasoning
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
2 Tbs. vegetable oil
4 Tbs. butter or trans-fat-free margarine
1/4 cup potato starch
1/4 cup chickpea flour
4 cups fat-free milk, warmed
To make Biscuits: Preheat oven to 375°F. Coat large baking sheet with cooking spray.
Whisk together rice flour, chickpea flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain. Stir in buttermilk.
Pat dough into flat 1-inch-thick disk on rice flour–dusted work surface. Cut dough into 16 rounds with 2-inch cutter, and place on prepared baking sheet. Bake 12 to 15 minutes, or until golden-brown on top.
To make Gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper, and cayenne in food processor 8 times, or until crumbly.
Heat oil in skillet over medium-high heat. Add chickpea mixture, and sauté 3 to 5 minutes, or until fragrant and crisp. Transfer to plate.
Add butter to skillet, and melt over medium heat. Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes. Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in chickpea mixture. Season with salt and pepper, if desired.
To serve: Place 2 Biscuits on each plate. Ladle 1/4 cup Gravy over top.
Nutritional information Per Serving (2 biscuits plus 1/4 cup gravy): Calories: 397; Protein: 11 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 54 g; Cholesterol: 33 mg; Sodium: 721 mg; Fiber: 4 g; Sugar: 12 g; Gluten-Free
Friday, August 11, 2017
Thursday, August 10, 2017
Thursday Recipes
Here are today's six yummy vegetarian recipes to help you through the day, including Farmers’ Market Chowder and Heavenly Ice Cream Cake with Raspberry Coulis. Enjoy!
GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE
This recipe, as well as the next one (Blueberry-Lemon Scones), was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 1
3 tbsp water
1 green tea bag
2 tsp honey
1 1/2 C frozen blueberries
1/2 med banana
3/4 C calcium fortified light vanilla soy milk
Microwave water on high until steaming hot in a small glass measuring cup or bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
Combine berries, banana, and milk in a blender with ice crushing ability.
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.
NUTRITION (per serving) 269 cal, 3.7 g pro, 3.4 g carb, 7.8 g fiber, 2.7 g fat, 0.2 g sat fat, 52.3 mg sodium
BLUEBERRY-LEMON SCONES
SERVINGS: 12
Scones
3 C all-purpose flour
1/2 C granulated sugar
Zest of 1 lemon
1 tsp baking powder
1 tsp baking soda
1/4 C cold butter, cut into small cubes
1 C buttermilk
1/4 C unsweetened applesauce
1 C fresh or frozen blueberries
Glaze
1 1/2 – 2 Tbsp fresh lemon juice
3/4 c confectioners' sugar
To Make the Scones: Heat oven to 400°F. Line 2 baking sheets with parchment. Put flour in large bowl. Reserve 1 Tbsp of the flour in small bowl. Add granulated sugar, lemon zest, baking powder, baking soda, and 1/2 tsp salt to large bowl with flour. Cut in butter with pastry blender or hands until fine crumbs form.
Combine buttermilk and applesauce. Gradually mix with dry ingredients, stirring gently to form dough. Toss berries with reserved flour in small bowl and gently fold into batter. (Mix well, but do not overwork dough.) Separate into 2 equal portions.
Flour a clean surface and your hands. Press dough into two 1"-thick rounds. Cut each round into 6 wedges.
Transfer scones to prepared baking sheets. Bake until firm to the touch and golden brown on top, 15 to 18 minutes. Cool on rack.
To Prepare the Glaze: Gradually mix lemon juice into confectioners' sugar in small bowl until just pourable in consistency. Drizzle over scones. Cover leftovers with plastic wrap for up to 3 days.
NUTRITION (per scone): 227 cal, 4 g pro, 43 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 285 mg sodium
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
br />HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe, http://www.vegetariantimes.com, from Vegetarian Times, begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
FARMERS’ MARKET CHOWDER
This comes from page 61 of the September 2011 issue of Vegetarian Times. It begins, “While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.” Serves 6.
To view this online, click here.
4 large (or 5 small) ears corn, kernels removed and cobs reserved
2 1/2 cups low-fat milk
2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 Tbs.), divided
2 Tbs. unsalted butter
3 Tbs. olive oil, divided
3 cups sliced leeks (5 medium)
1/2 tsp. smoked paprika
1/3 cup dry sherry
12 oz. peeled sweet potatoes, cut into medium dice
1/2 lb. green beans, cut into 1/2-inch pieces
2 Tbs. chopped fresh cilantro
Lime wedges, optional
Combine corn kernels, milk, and crushed garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat, and let steep.
Heat butter and 1 Tbs. oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat.
Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and sauté 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and sauté 3 minutes. Transfer beans to plate.
Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.
Strain milk mixture, and discard corncobs and garlic. Stir milk mixture and 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.
nutritional information Per 1 2/3-cup serving: Calories: 280; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 37 g; Cholesterol: 15 mg; Sodium: 80 mg; Fiber: 5 g; Sugar: 15 g; Gluten-Free
TOMATO-SUMMER SQUASH SKEWERS
This comes from page 47 of the July/August 2015 issue of Vegetarian Times, and begins, “The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.” Makes 8 skewers.
To view this online, click here.
20 multi-colored cherry tomatoes, divided
1/4 cup plus 1 tsp. olive oil, divided
2 tsp. Italian seasoning
16 1-inch-thick slices yellow summer squash
2 Tbs. finely grated Parmesan cheese
Purée 4 cherry tomatoes, 1/4 cup oil, and Italian seasoning in blender or small food processor until smooth. Season with salt and pepper, if desired. Set aside.
Preheat grill to medium-high, and brush grates with remaining 1 tsp. oil.
Combine squash slices and remaining 16 cherry tomatoes with puréed mixture in shallow baking dish; stir to coat. Let stand at room temperature 20 to 30 minutes.
Thread 2 cherry tomatoes and 2 squash slices onto eight 10-inch bamboo skewers.
Grill skewers 3 to 4 minutes per side, or until squash is tender and tomatoes are bursting slightly. Sprinkle with Parmesan, and serve.
nutritional information Per Skewer: Calories: 82; Protein: 1 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 3 g; Cholesterol: 1 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 1 g; Gluten-Free
GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE
This recipe, as well as the next one (Blueberry-Lemon Scones), was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 1
3 tbsp water
1 green tea bag
2 tsp honey
1 1/2 C frozen blueberries
1/2 med banana
3/4 C calcium fortified light vanilla soy milk
Microwave water on high until steaming hot in a small glass measuring cup or bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
Combine berries, banana, and milk in a blender with ice crushing ability.
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.
NUTRITION (per serving) 269 cal, 3.7 g pro, 3.4 g carb, 7.8 g fiber, 2.7 g fat, 0.2 g sat fat, 52.3 mg sodium
BLUEBERRY-LEMON SCONES
SERVINGS: 12
Scones
3 C all-purpose flour
1/2 C granulated sugar
Zest of 1 lemon
1 tsp baking powder
1 tsp baking soda
1/4 C cold butter, cut into small cubes
1 C buttermilk
1/4 C unsweetened applesauce
1 C fresh or frozen blueberries
Glaze
1 1/2 – 2 Tbsp fresh lemon juice
3/4 c confectioners' sugar
To Make the Scones: Heat oven to 400°F. Line 2 baking sheets with parchment. Put flour in large bowl. Reserve 1 Tbsp of the flour in small bowl. Add granulated sugar, lemon zest, baking powder, baking soda, and 1/2 tsp salt to large bowl with flour. Cut in butter with pastry blender or hands until fine crumbs form.
Combine buttermilk and applesauce. Gradually mix with dry ingredients, stirring gently to form dough. Toss berries with reserved flour in small bowl and gently fold into batter. (Mix well, but do not overwork dough.) Separate into 2 equal portions.
Flour a clean surface and your hands. Press dough into two 1"-thick rounds. Cut each round into 6 wedges.
Transfer scones to prepared baking sheets. Bake until firm to the touch and golden brown on top, 15 to 18 minutes. Cool on rack.
To Prepare the Glaze: Gradually mix lemon juice into confectioners' sugar in small bowl until just pourable in consistency. Drizzle over scones. Cover leftovers with plastic wrap for up to 3 days.
NUTRITION (per scone): 227 cal, 4 g pro, 43 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 285 mg sodium
HERBED TOFU LASAGNA WITH ZUCCHINI
This comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
br />HEAVENLY ICE CREAM CAKE WITH RASPBERRY COULIS
This recipe, http://www.vegetariantimes.com, from Vegetarian Times, begins, “Prepared angel food cakes from the supermarket bakery section are good items to have on hand for desserts. Before preparing this elaborate-looking recipe, freeze the cake completely. It slices easily with a serrated knife.” Serves 12.
You can also view this online, here.
1 16-oz. angel food cake, frozen
1 10-oz. jar raspberry preserves
1/4 cup raspberry liqueur or orange juice
2 pints low-fat vanilla ice cream, softened, divided
1 10-oz. pkg. frozen raspberries in syrup, thawed
Cut cake into 1/4-inch-thick slices. Cover bottom of 9-inch springform pan with slices, cutting one or two slices as necessary to fill in gaps.
Combine raspberry preserves and liqueur in small saucepan over medium heat, and bring to a simmer. Reduce heat to low, and simmer 5 minutes. Brush half of raspberry mixture over cake in pan. Spread 1 pint ice cream over cake, and smooth top. Arrange more cake slices over ice cream to cover completely. Spread remaining raspberry mixture over cake. Smooth remaining pint of ice cream over cake. Cover with plastic wrap, and freeze overnight. (Can be prepared up to 3 days in advance up to this point.)
Purée thawed raspberries and syrup in food processor until smooth. Strain into bowl.
Run knife around sides of springform pan. Release sides from cake. Slice into wedges, and top with raspberry coulis.
nutritional information Per SERVING: Calories: 273; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 60 g; Cholesterol: 3 mg; Sodium: 319 mg; Fiber: 2 g; Sugar: 31 g
FARMERS’ MARKET CHOWDER
This comes from page 61 of the September 2011 issue of Vegetarian Times. It begins, “While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.” Serves 6.
To view this online, click here.
4 large (or 5 small) ears corn, kernels removed and cobs reserved
2 1/2 cups low-fat milk
2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 Tbs.), divided
2 Tbs. unsalted butter
3 Tbs. olive oil, divided
3 cups sliced leeks (5 medium)
1/2 tsp. smoked paprika
1/3 cup dry sherry
12 oz. peeled sweet potatoes, cut into medium dice
1/2 lb. green beans, cut into 1/2-inch pieces
2 Tbs. chopped fresh cilantro
Lime wedges, optional
Combine corn kernels, milk, and crushed garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat, and let steep.
Heat butter and 1 Tbs. oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat.
Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and sauté 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and sauté 3 minutes. Transfer beans to plate.
Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.
Strain milk mixture, and discard corncobs and garlic. Stir milk mixture and 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.
nutritional information Per 1 2/3-cup serving: Calories: 280; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 37 g; Cholesterol: 15 mg; Sodium: 80 mg; Fiber: 5 g; Sugar: 15 g; Gluten-Free
TOMATO-SUMMER SQUASH SKEWERS
This comes from page 47 of the July/August 2015 issue of Vegetarian Times, and begins, “The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.” Makes 8 skewers.
To view this online, click here.
20 multi-colored cherry tomatoes, divided
1/4 cup plus 1 tsp. olive oil, divided
2 tsp. Italian seasoning
16 1-inch-thick slices yellow summer squash
2 Tbs. finely grated Parmesan cheese
Purée 4 cherry tomatoes, 1/4 cup oil, and Italian seasoning in blender or small food processor until smooth. Season with salt and pepper, if desired. Set aside.
Preheat grill to medium-high, and brush grates with remaining 1 tsp. oil.
Combine squash slices and remaining 16 cherry tomatoes with puréed mixture in shallow baking dish; stir to coat. Let stand at room temperature 20 to 30 minutes.
Thread 2 cherry tomatoes and 2 squash slices onto eight 10-inch bamboo skewers.
Grill skewers 3 to 4 minutes per side, or until squash is tender and tomatoes are bursting slightly. Sprinkle with Parmesan, and serve.
nutritional information Per Skewer: Calories: 82; Protein: 1 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 3 g; Cholesterol: 1 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 1 g; Gluten-Free
Wednesday, August 9, 2017
Eggs!
Most Americans grew up eating eggs once in a while. Heck, many of us grew up thinking that breakfast wasn't breakfast if it didn't include eggs, cereal, toast, coffee, and juice, or any combination of the above. Pancakes and French toast were frequently relegated to weekends, but they usually involved eggs.
While there are probably hundreds, if not thousands of ways to fix eggs, there are some that have become favorites around my house, including (are you ready?) three ways to dress up scrambled eggs, that staple of so many breakfast tables, as well as Pirate Eggs and Spinach Frittata. Enjoy!
GRANDPA SHWEDO'S SCRAMBLED EGGS
My dad and his dad both loved to cook. Whenever Dad's parents would spend the weekend, Mom knew better than to attempt to fix every meal; there were entire weekends when the only time Mom could make an appearance in the kitchen was when it was time to clean up. Siiigh... This was one of Grandpa's Sunday morning specials. While the sour cream might not seem like anything special, it definitely perks up the taste of scrambled eggs very nicely.
I've written the instructions for two servings. You can adjust the amount accordingly.
4-6 large eggs
3-4 Tablespoons sour cream (you can use low-fat, if you'd like)
salt and pepper to taste
margarine for the pan
Crack eggs into a medium-sized bowl (or any bowl that won't have you spilling eggs on the counter). Add sour cream and stir well. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
MARY'S SCRAMBLED EGGS
I visited my oldest son and his wife almost ten years ago. Mary fixed these scrambled eggs, which are as easy to fix as Grandpa's are. (Scrambled eggs really shouldn't be difficult!) Her "secret"? Cheese. Again, I'm giving you instructions for two servings. Adjust accordingly.
4-6 large eggs
2-4 Tablespoons milk (doesn't have to be exact)
1/4 - 1/2 C shredded cheese (I usually use sharp cheddar for this)
margarine for pan
salt and pepper to taste
Crack eggs into bowl, add milk and cheese. Stir. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
VEGGIE SCRAMBLED EGGS
This is how I sometimes fix scrambled eggs. You can start off with plain scrambled eggs, which is what I'm doing for this recipe, or start off with Grandpa's or Mary's version. Whatever works for you! Again, this is for two people.
4-6 large eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, diced (see note)
1 potato, peeled and diced small
margarine for pan
salt and pepper to taste
Melt margarine in pan over medium heat. Add the diced veggies and cook over medium heat, stirring frequently so they don't burn. Crack eggs into bowl, add milk, and stir. Pour over the veggies, then stir frequently in the pan. Add salt and pepper just before the eggs are done. Enjoy!
Note: Whenever I run out of peppers, I usually buy a bunch of them in a variety of colors, usually green, red, orange and yellow, trying to get an equal number of each. Then I chop them all up, removing the seeds and stems, and put them into a freezer-safe container with lid. Then, whenever I need peppers, I've got a colorful mix to add to whatever I'm fixing. Usually I guess-timate the amount, approximately 1-2 peppers-worth. But if this doesn't sound like something you're into, no problem. Simply dice up any color pepper you want and add to the mix.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
1-2 eggs
1-2 pieces of bread
margarine for the pan
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
While there are probably hundreds, if not thousands of ways to fix eggs, there are some that have become favorites around my house, including (are you ready?) three ways to dress up scrambled eggs, that staple of so many breakfast tables, as well as Pirate Eggs and Spinach Frittata. Enjoy!
GRANDPA SHWEDO'S SCRAMBLED EGGS
My dad and his dad both loved to cook. Whenever Dad's parents would spend the weekend, Mom knew better than to attempt to fix every meal; there were entire weekends when the only time Mom could make an appearance in the kitchen was when it was time to clean up. Siiigh... This was one of Grandpa's Sunday morning specials. While the sour cream might not seem like anything special, it definitely perks up the taste of scrambled eggs very nicely.
I've written the instructions for two servings. You can adjust the amount accordingly.
4-6 large eggs
3-4 Tablespoons sour cream (you can use low-fat, if you'd like)
salt and pepper to taste
margarine for the pan
Crack eggs into a medium-sized bowl (or any bowl that won't have you spilling eggs on the counter). Add sour cream and stir well. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
MARY'S SCRAMBLED EGGS
I visited my oldest son and his wife almost ten years ago. Mary fixed these scrambled eggs, which are as easy to fix as Grandpa's are. (Scrambled eggs really shouldn't be difficult!) Her "secret"? Cheese. Again, I'm giving you instructions for two servings. Adjust accordingly.
4-6 large eggs
2-4 Tablespoons milk (doesn't have to be exact)
1/4 - 1/2 C shredded cheese (I usually use sharp cheddar for this)
margarine for pan
salt and pepper to taste
Crack eggs into bowl, add milk and cheese. Stir. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
VEGGIE SCRAMBLED EGGS
This is how I sometimes fix scrambled eggs. You can start off with plain scrambled eggs, which is what I'm doing for this recipe, or start off with Grandpa's or Mary's version. Whatever works for you! Again, this is for two people.
4-6 large eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, diced (see note)
1 potato, peeled and diced small
margarine for pan
salt and pepper to taste
Melt margarine in pan over medium heat. Add the diced veggies and cook over medium heat, stirring frequently so they don't burn. Crack eggs into bowl, add milk, and stir. Pour over the veggies, then stir frequently in the pan. Add salt and pepper just before the eggs are done. Enjoy!
Note: Whenever I run out of peppers, I usually buy a bunch of them in a variety of colors, usually green, red, orange and yellow, trying to get an equal number of each. Then I chop them all up, removing the seeds and stems, and put them into a freezer-safe container with lid. Then, whenever I need peppers, I've got a colorful mix to add to whatever I'm fixing. Usually I guess-timate the amount, approximately 1-2 peppers-worth. But if this doesn't sound like something you're into, no problem. Simply dice up any color pepper you want and add to the mix.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
1-2 eggs
1-2 pieces of bread
margarine for the pan
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
Tuesday, August 8, 2017
Side Dishes - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday, featuring side dishes.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started, including the Twice Baked Potatoes and Onion Supreme. Enjoy!
Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” (No, Grandma wasn't a vegetarian, but this was before vegetarianism became a main stream lifestyle.) Eat and enjoy!
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
This is one of my mom’s recipes.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
TWICE BAKED POTATOES
This last recipe is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started, including the Twice Baked Potatoes and Onion Supreme. Enjoy!
Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” (No, Grandma wasn't a vegetarian, but this was before vegetarianism became a main stream lifestyle.) Eat and enjoy!
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
This is one of my mom’s recipes.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
TWICE BAKED POTATOES
This last recipe is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Taco Tuesday
I love tacos, so I have no problem with Taco Tuesday. Here are six yummy vegetarian taco recipes to help you through the day, including Snappy Tacos and Jamaican Curried Tempeh Tacos. Enjoy!
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This comes from Jessica Merchant and was posted on her wonderful creation, How Sweet It Is. She began this post by writing, “In a perfect world, I would eat nothing but tacos. We are talking tacos for like, breakfast, lunch and dinner. Totally. I don’t think I would make any exceptions because we all know that practically anything can be reasonably placed in a tortilla.” I think many of us can seriously relate!
yield: makes 8 tacos total time: 35 minutes
To view the entire post (which includes yummy-looking photos), click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
chipotle lime crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1⁄2 small red onion, finely diced
1⁄4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This comes from Jessica Merchant and was posted on her wonderful creation, How Sweet It Is. She began this post by writing, “In a perfect world, I would eat nothing but tacos. We are talking tacos for like, breakfast, lunch and dinner. Totally. I don’t think I would make any exceptions because we all know that practically anything can be reasonably placed in a tortilla.” I think many of us can seriously relate!
yield: makes 8 tacos total time: 35 minutes
To view the entire post (which includes yummy-looking photos), click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
chipotle lime crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1⁄2 small red onion, finely diced
1⁄4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1⁄2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
Monday, August 7, 2017
Monday Recipes
Here are today's six recipes to start your week off just right, including Straight-Up Rhubarb Pie and Broccoli Rabe Lasagna. Enjoy!
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
This is another recipe from that infamous long-since-forgotten emailing list. This one begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
Instructions
In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
RATATOUILLE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.” Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
2 large tomatoes, green tops removed
1 garlic bulb/head, tip cut off to expose the cloves
1 Japanese eggplant or 2 to 3 baby eggplants
1 unpeeled yellow zucchini
1 unpeeled green zucchini
1 red bell pepper, seeds removed
1 very large carrot, orange is best, but any color will do
3 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoon olive oil + additional for drizzling
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Black pepper to taste
Salt to taste
Preparation
Preheat your oven to 400 °F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securly and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce.
Top with fresh thyme, oregano, black pepper and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.
MOCHA SHERBET FREEZE
Here’s a recipe from that infamous long-since-forgotten emailing list.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, 115 g) in a blender along with 1/2 cup (125 ml) very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
This is another recipe from that infamous long-since-forgotten emailing list. This one begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
Instructions
In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
STRAIGHT-UP RHUBARB PIE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”
Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Circular Thinking” and can be viewed online here.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling:
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
Saturday, August 5, 2017
Mac and Cheese
Most of us have our idea of what a comfort food is. It might be soup, your grandmother's spaghetti sauce, homemade cookies...
For some of us, Macaroni and Cheese is high on the list of comfort foods. Here are six mac and cheese recipes to help you through the rest of the weekend (or any time), including Grandma's Mac and Cheese and Crusty Macaroni and Cheese. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
SLOW COOKER MACARONI AND CHEESE
This comes from country music star Trisha Yearwood, who also stars in The Food Network show Trisha’s Southern Kitchen. Total Time: 3 hr 25 min; Prep: 10 min; Cook: 3 hr 15 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html?oc=linkback
Ingredients
Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Directions
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
ONE-POT MAC ’N’ CHEESE
This is from The Food Network, and begins, “This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.”
Total: 20 min; Active: 10 min; Yield: 6 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-mac-n-cheese.
Ingredients
4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt
Directions
Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
Cook's Note
Be sure to buy blocks of cheese and shred it yourself. The pre-shredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.
CRUSTY MACARONI AND CHEESE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
For some of us, Macaroni and Cheese is high on the list of comfort foods. Here are six mac and cheese recipes to help you through the rest of the weekend (or any time), including Grandma's Mac and Cheese and Crusty Macaroni and Cheese. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
SLOW COOKER MACARONI AND CHEESE
This comes from country music star Trisha Yearwood, who also stars in The Food Network show Trisha’s Southern Kitchen. Total Time: 3 hr 25 min; Prep: 10 min; Cook: 3 hr 15 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html?oc=linkback
Ingredients
Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Directions
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
ONE-POT MAC ’N’ CHEESE
This is from The Food Network, and begins, “This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.”
Total: 20 min; Active: 10 min; Yield: 6 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-mac-n-cheese.
Ingredients
4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt
Directions
Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
Cook's Note
Be sure to buy blocks of cheese and shred it yourself. The pre-shredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.
CRUSTY MACARONI AND CHEESE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk
Preparation
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Subscribe to:
Posts (Atom)