We all crave something a little snacky one in a while, and desserts help fit the bill. Here are six dessert recipes to help you through the day, including Classic Hot Fudge Sundae and Marbled Pumpkin Brownies. Do I have your attention yet? Good! Enjoy!
KIWI-BLUEBERRY TART
This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 store-bought pie doughs
4 mini tart pans
2/3 cup reduced-fat sour cream
1 tbsp light brown sugar
1 1/4 cups quartered sliced kiwifruit
1/4 cup blueberries
Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).
Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.
Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.
Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.
NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
MARBLED PUMPKIN BROWNIES
I'm really not sure where I found this recipe. This makes 10 servings.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional
Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.
Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.
Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.
Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.
Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.
Saturday, October 7, 2017
Friday, October 6, 2017
Friday Recipes
I've been going vegetarian for years. The hardest part is at the holidays, when turkey seems to be the food d'jour. But that's beside the point.
I've picked a few recipes from VegKitchen to help you through the weekend, including No-Bake Espresso Mud Pie and Purple Power Blackberry Peach Smoothie. Enjoy!
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more here.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Read more here.
And finally, check out their article "Cheap Eats for Tough Times." We could all use some help when it comes to buying nutritious food these days, right? Enjoy!
NO-BAKE ESPRESSO MUD PIE
This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.
“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.
“To learn more, read ‘No Sweat.’”
This recipe stars off, “Turn your oven off for a slice of heaven.”
Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time
To view this online, click here.
Ingredients
For the Crust:
One 14.3-ounce package Oreos®
1 stick unsalted butter, melted
For the Dark Chocolate Ganache:
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 tablespoon instant espresso
1 teaspoon kosher salt
For the Milk Chocolate Ganache:
12 ounces milk chocolate chips
3/4 cup heavy cream
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
For the Espresso Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon instant espresso
Pinch kosher salt
For the Garnish:
1 tablespoon confectioners' sugar
1/2 teaspoon instant espresso
Chocolate-covered espresso beans
Directions
Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.
Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.
Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.
Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.
For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
I've picked a few recipes from VegKitchen to help you through the weekend, including No-Bake Espresso Mud Pie and Purple Power Blackberry Peach Smoothie. Enjoy!
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more here.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Read more here.
And finally, check out their article "Cheap Eats for Tough Times." We could all use some help when it comes to buying nutritious food these days, right? Enjoy!
NO-BAKE ESPRESSO MUD PIE
This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.
“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.
“To learn more, read ‘No Sweat.’”
This recipe stars off, “Turn your oven off for a slice of heaven.”
Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time
To view this online, click here.
Ingredients
For the Crust:
One 14.3-ounce package Oreos®
1 stick unsalted butter, melted
For the Dark Chocolate Ganache:
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 tablespoon instant espresso
1 teaspoon kosher salt
For the Milk Chocolate Ganache:
12 ounces milk chocolate chips
3/4 cup heavy cream
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
For the Espresso Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon instant espresso
Pinch kosher salt
For the Garnish:
1 tablespoon confectioners' sugar
1/2 teaspoon instant espresso
Chocolate-covered espresso beans
Directions
Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.
Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.
Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.
Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.
For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
Thursday, October 5, 2017
Drinks
Here are six yummy drinks to help you through the day, including Cappuccino Cooler and Apple Cider Floats. Enjoy!
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
Wednesday, October 4, 2017
It's the Great Pumpkin!
It's autumn, time for fall-ish recipes. And nothing seems to say autumn like pumpkin.
I absolutely love pumpkins. (I also love autumn, which has been my favorite season for years, but that's another story.) That said, here are six yummy pumpkin recipes to help you through the day (and entire season), including Vegan Pumpkin Cheesecake Brownies and Pumpkin Whoopie Pies. Enjoy!
Pumpkins in front of Earth Fare in Seminole, Florida
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
I absolutely love pumpkins. (I also love autumn, which has been my favorite season for years, but that's another story.) That said, here are six yummy pumpkin recipes to help you through the day (and entire season), including Vegan Pumpkin Cheesecake Brownies and Pumpkin Whoopie Pies. Enjoy!
Pumpkins in front of Earth Fare in Seminole, Florida
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
FAVORITE PUMPKIN GRANOLA
This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.
author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)
This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”
To view this online, click http://pinchofyum.com/pumpkin-granola/>here.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios (or other nuts)
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2-3 teaspoons salt (see notes)
1-2 teaspoons cinnamon
Instructions
Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
Tuesday, October 3, 2017
Cake! - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday.
We all seem to need something a little decadent to ease us through the day. And cake definitely fits the bill. Here are six cake recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and World’s Best Chocolate Cake. Enjoy!
CRAZY CAKE #1
No idea where this originally came from. This recipe, as well as the next three, are in my e-cookbook, Off the Wall Cooking
1/3 C oil
1 1/4 C flour
2 oz. unsweetened Chocolate
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 tsp. vanilla
1 C sugar
3/4 C water
Place in 9" square pan in order give & beat with fork until smooth (about 2 minutes). Scrape bottom & sides after 1 minute of beating. Spread batter evenly in pan. Sprinkle with 1/2 C chocolate bits. Arrange walnuts over top. Bake at 350 degrees for 30 minutes.
COFFEE CAKE
1 C flour
1 1/2 T shortening
1/4 tsp. salt
1 egg, beaten
1 1/2 T sugar
3 T cold water
2 tsp. baking powder
1 T (rounded) raisins
Sift & measure flour. Combine dry ingredients & work in shortening. Add egg & water; stir gently. Add raisins. Spread dough on small greased pie tin. Sprinkle sugar & cinnamon on top. Bake at 425 degrees for 15-20 minutes.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
We moved to a new house in Connecticut when I was 15. One of its charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as "John’s Pea Patch"), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year. I'm not sure where Mom found the recipe, so, unfortunately, I can't give credit to wherever it came from.
Note: Unfortunately, the recipe calls for 2 packages of strawberry gelatin, which isn't a vegetarian food. Here is a link to one way to get around the entire gelatin issue, as well as this link for TheKitchn. Give these links a look. I figure I'm going to go through both and experiment with their suggestions at tweeting this recipe. Keep an eye out in future posts...
6 C rhubarb, cut in 1/2" pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Combine rhubarb, sugar & 1 C water in saucepan. Bring to boil. Boil 6-8 minutes until soft. Drain 1 C syrup & save. Put rhubarb & remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin & stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9" springform pan (3" deep) with ladyfingers. Alternate layers of rhubarb mix & ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze & strawberries.
Glaze: Mix reserve syrup & 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil & cook, stirring until thickened & clean. Add a few drops of red food coloring. Cool.
Crazy Cake #2
2 C sugar
1 tsp. salt
2 eggs
2 tsp. baking powder
1 C milk
1 tsp. baking soda
1 C cocoa
2 tsp. vanilla
1 C shortening or oil
3 C flour
1 C boiling water
Preheat oven to 325 degrees. Grease & flour 9” square pan & 9" round pan. Into large mixing bowl, put all ingredients, except water, in order listed. Do not stir. Add boiling water & mix well. Pour batter into prepared pans. Bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.
To shape heart: Place square cake upside down on large tray. Place one corner at top in diamond shape. Cut round cake in half. Turn upside down. Straight sides will join top of diamond to form heart.
Buttercream Frosting for Crazy Cake
3/4 C butter or margarine, softened
1/4 tsp. salt
2 tsp. vanilla
6 T milk
1 1/2 pounds (6 3/4 C) sifted confectioners’ sugar
Place butter, milk, salt & vanilla in mixing bowl. Add 1/2 of the sugar, mixing slowly. Gradually add the rest of the sugar. Continue beating until mixture is light & fluffy. Frosting will be off-white. Color some for trim. (From Parade Magazine, 2/11/79)
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
WORLD’S BEST CHOCOLATE CAKE
This is from Yotam Ottolenghi in The New York Times cooking e-newsletter. The recipe begins, “The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.”
Yield: 12 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’” and can be viewed online here.
Ingredients
For the Cake:
1 cup plus 1 1/2 tablespoons unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch cubes, plus extra for greasing the pan
7 ounces dark chocolate (70 percent cocoa solids), chopped into 3/4-inch pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons self-rising flour (see note)
1/3 cup Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
For the Chocolate Ganache (Optional):
7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch pieces
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
For the Espresso Cinnamon Mascarpone Cream (Optional):
1 1/2 cups plus 1 tablespoon heavy cream
3/4 cup mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners’ sugar
Preparation
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
We all seem to need something a little decadent to ease us through the day. And cake definitely fits the bill. Here are six cake recipes to help you through the day, including Rhubarb-Strawberry Refrigerator Cake and World’s Best Chocolate Cake. Enjoy!
CRAZY CAKE #1
No idea where this originally came from. This recipe, as well as the next three, are in my e-cookbook, Off the Wall Cooking
1/3 C oil
1 1/4 C flour
2 oz. unsweetened Chocolate
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 tsp. vanilla
1 C sugar
3/4 C water
Place in 9" square pan in order give & beat with fork until smooth (about 2 minutes). Scrape bottom & sides after 1 minute of beating. Spread batter evenly in pan. Sprinkle with 1/2 C chocolate bits. Arrange walnuts over top. Bake at 350 degrees for 30 minutes.
COFFEE CAKE
1 C flour
1 1/2 T shortening
1/4 tsp. salt
1 egg, beaten
1 1/2 T sugar
3 T cold water
2 tsp. baking powder
1 T (rounded) raisins
Sift & measure flour. Combine dry ingredients & work in shortening. Add egg & water; stir gently. Add raisins. Spread dough on small greased pie tin. Sprinkle sugar & cinnamon on top. Bake at 425 degrees for 15-20 minutes.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
We moved to a new house in Connecticut when I was 15. One of its charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as "John’s Pea Patch"), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year. I'm not sure where Mom found the recipe, so, unfortunately, I can't give credit to wherever it came from.
Note: Unfortunately, the recipe calls for 2 packages of strawberry gelatin, which isn't a vegetarian food. Here is a link to one way to get around the entire gelatin issue, as well as this link for TheKitchn. Give these links a look. I figure I'm going to go through both and experiment with their suggestions at tweeting this recipe. Keep an eye out in future posts...
6 C rhubarb, cut in 1/2" pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Combine rhubarb, sugar & 1 C water in saucepan. Bring to boil. Boil 6-8 minutes until soft. Drain 1 C syrup & save. Put rhubarb & remaining syrup in blender. Make pulp (3 1/2 C). Bring pulp to boil. Pour over gelatin & stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9" springform pan (3" deep) with ladyfingers. Alternate layers of rhubarb mix & ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze & strawberries.
Glaze: Mix reserve syrup & 1/4 C sugar. Bring to boil & stir in 1 1/2 T cornstarch. Blend with small amount of water. Boil & cook, stirring until thickened & clean. Add a few drops of red food coloring. Cool.
Crazy Cake #2
2 C sugar
1 tsp. salt
2 eggs
2 tsp. baking powder
1 C milk
1 tsp. baking soda
1 C cocoa
2 tsp. vanilla
1 C shortening or oil
3 C flour
1 C boiling water
Preheat oven to 325 degrees. Grease & flour 9” square pan & 9" round pan. Into large mixing bowl, put all ingredients, except water, in order listed. Do not stir. Add boiling water & mix well. Pour batter into prepared pans. Bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.
To shape heart: Place square cake upside down on large tray. Place one corner at top in diamond shape. Cut round cake in half. Turn upside down. Straight sides will join top of diamond to form heart.
Buttercream Frosting for Crazy Cake
3/4 C butter or margarine, softened
1/4 tsp. salt
2 tsp. vanilla
6 T milk
1 1/2 pounds (6 3/4 C) sifted confectioners’ sugar
Place butter, milk, salt & vanilla in mixing bowl. Add 1/2 of the sugar, mixing slowly. Gradually add the rest of the sugar. Continue beating until mixture is light & fluffy. Frosting will be off-white. Color some for trim. (From Parade Magazine, 2/11/79)
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
WORLD’S BEST CHOCOLATE CAKE
This is from Yotam Ottolenghi in The New York Times cooking e-newsletter. The recipe begins, “The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.”
Yield: 12 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’” and can be viewed online here.
Ingredients
For the Cake:
1 cup plus 1 1/2 tablespoons unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch cubes, plus extra for greasing the pan
7 ounces dark chocolate (70 percent cocoa solids), chopped into 3/4-inch pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons self-rising flour (see note)
1/3 cup Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
For the Chocolate Ganache (Optional):
7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch pieces
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
For the Espresso Cinnamon Mascarpone Cream (Optional):
1 1/2 cups plus 1 tablespoon heavy cream
3/4 cup mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners’ sugar
Preparation
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Taco Tuesday
It's Taco Tuesday, time for another round of vegetarian taco recipes. Here are six to get you through the day, including Spicy Thai Tacos and Veggie Tacos with Avocado-Tomatillo Sauce. Enjoy!
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
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
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
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
SPICY THAI TACOS
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.
Ingredients
1/2 cup peanut butter
1 tablespoon sriracha
1 tablespoon sesame oil
juice of 1 lime
1 tablespoon tamari
1 clove garlic, minced fine
1 teaspoon chili powder
1 block extra firm tofu, cut into strips
fresh corn, cut from cob
broccoli slaw
corn tortillas
Directions:
In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.
Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
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
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
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
SPICY THAI TACOS
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.
Ingredients
1/2 cup peanut butter
1 tablespoon sriracha
1 tablespoon sesame oil
juice of 1 lime
1 tablespoon tamari
1 clove garlic, minced fine
1 teaspoon chili powder
1 block extra firm tofu, cut into strips
fresh corn, cut from cob
broccoli slaw
corn tortillas
Directions:
In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.
Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.
Monday, October 2, 2017
Monday Recipes
It's Monday, the first full week in October and time to start another week of yummy vegetarian recipes. Here are six yummy recipes to get your week started just right, including Stuffed Peppers with Tomato Sauce, Rhubarb Ice Cream With a Caramel Swirl and Low Calorie Spinach Lasagna. Enjoy!
BERRY VANILLA SENSATION
This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”
Servings: 2
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 oz) fat-free vanilla yogurt
Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg
TUTTI-FRUTTI SMOOTHIE
This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”
Servings: 2
1/2 cup loose-pack mixed frozen berries or strawberries
1/2 cup canned crushed pineapple in juice
1/2 cup plain yogurt
1/2 cup sliced ripe banana
1/2 cup orange juice
Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.
Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STUFFED PEPPERS WITH TOMATO SAUCE
This is from Vegetarian Times, and begins, “Simple and festive, these peppers will be welcome at any time of year.”
Makes 8 servings, and can be viewed online here.
Ingredients
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy "sausage" links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
Preparation
Preheat oven to 350F.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition Information: Calories: 270; Carbohydrate Content: 31 g; Cholesterol Content: 15 mg; Fat Content: 11 g; Fiber Content: 5 g; Protein Content: 14 g; Saturated Fat Content: 3 g; Sodium Content: 470 mg; Sugar Content: 4 g
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and vegetable broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
BERRY VANILLA SENSATION
This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”
Servings: 2
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
3/4 cup unsweetened pineapple juice
1 cup (8 oz) fat-free vanilla yogurt
Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.
Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg
TUTTI-FRUTTI SMOOTHIE
This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”
Servings: 2
1/2 cup loose-pack mixed frozen berries or strawberries
1/2 cup canned crushed pineapple in juice
1/2 cup plain yogurt
1/2 cup sliced ripe banana
1/2 cup orange juice
Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.
Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
STUFFED PEPPERS WITH TOMATO SAUCE
This is from Vegetarian Times, and begins, “Simple and festive, these peppers will be welcome at any time of year.”
Makes 8 servings, and can be viewed online here.
Ingredients
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy "sausage" links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
Preparation
Preheat oven to 350F.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition Information: Calories: 270; Carbohydrate Content: 31 g; Cholesterol Content: 15 mg; Fat Content: 11 g; Fiber Content: 5 g; Protein Content: 14 g; Saturated Fat Content: 3 g; Sodium Content: 470 mg; Sugar Content: 4 g
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and vegetable broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
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