It's finally Friday. Here are six recipes to help you through the weekend, including Quick Vegan Crock Pot Apple Crumble and Cranberry Peach Cobbler. Enjoy!
LEMON, ASPARAGUS AND CARROTS
Servings: 6
View online: http://diabeticgourmet.com/recipes/html/21.shtml
Ingredients
1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice
Directions
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD
This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.
“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.
To view this online, click here.
Ingredients
2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)
1 large sweet red and/or green peppers, cut in 1-inch squares
1 medium red onion, cut in 1-inch pieces, layers separated
1-2 tablespoons vegetable oil
salt and pepper, to taste
about 1/4 cup honey mustard
2 tbsp water
Preparation
First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.
Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.
Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.
In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.
Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.
Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.
Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.
FRENCH GREEN BEANS AND SHALLOTS
This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
Friday, September 14, 2018
Thursday, September 13, 2018
Lasagna
Lasagna is one of my favorite meals. Add a salad, maybe some crusty garlic bread, and a light dessert (especially ice cream), and you have the perfect meal!
Today's offerings include my son's Quick and Easy Lasagna and an Asparagus-Pesto Lasagna. Enjoy!
Note: I had planned to have an occasional column about a featured cook/chef, which I started back in April. It looks like I'll have to get that going on a bi-weekly (or at least monthly) basis. I'll keep you posted!
VEGETARIAN LASAGNA
I had been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, but replaced the meat with eggplant. His came out tasting so much better than when I made it. While I tried recreating the eggplant version, it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians.
Once, a co-worker mentioned he loved lasagna. One afternoon, learning (by accident) that I was fixing lasagna for dinner, he managed to finagle a reluctant invitation for dinner. The next day, he mentioned this was the best lasagna he'd ever had.
“What kind of meat was that?” he asked. I told him there wasn't any meat. “Okay, so no beef. Ground turkey? Chicken?”
I shook my head. “It was tofu crumbles.”
He looked at me, confused. “What's that?”
“Well, you start with soybeans...”
That's about as far as I got. He looked at me aghast, and asked, “What are you, some kind of vegetarian?” Never heard from him again.
This recipe are from my e-cookbook, Off the Wall Cooking.
16 ounce box of lasagna noodles
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 12-ounce package of meatless crumbles (see note)
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat.
Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
Note: I used to use 10-ounce packages of tofu crumbles in this recipe, including the time my former co-worker came over. It's found in the produce section of many grocery stores. Since then, though, I've discovered Boca's Veggie Ground Crumbles, which, when used in recipes, are a great vegan substitute for ground beef. A 12-ounce bag of this can be used in place of a pound of beef. Feel- and taste-wise, it's a better substitute for meat than the tofu crumbles. But you can use either product.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
ENGINE 2 DIET VEGAN LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Vegetable lasagna is always a good meal choice for a vegan. And if you've heard about the heart-healthy and cholesterol-lowering Engine 2 Diet and want to try an approved recipe, this vegan lasagna is a good place to start.
“From Rip Esselstyn's The Engine 2 Diet, ‘Raise the Roof’ sweet potato vegan lasagna replaces the high fat and cholesterol of cheese and beef with whole-grain noodles, tofu, and antioxidant-rich vegetables including mushrooms, broccoli, bell peppers, and corn crowned with a crunchy good-fat cashew topping. It's so delicious, he says, he served it at his own wedding.
“As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time saver.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 10 to 12 minutes.
To view this online, click here.
Ingredients
1 onion (chopped)
1 head garlic (small, all cloves chopped or pressed)
8 ounces mushrooms (sliced)
1 head broccoli (chopped)
2 carrots (peeled and chopped)
2 red bell peppers (seeded and chopped)
1 can corn (rinsed and drained)
1 package silken lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (24-ounce) jars pasta sauce
2 (13.25-ounce) boxes whole-grain lasagna noodles (uncooked)
16 ounces frozen spinach (thawed and drained)
2 sweet potatoes (cooked and mashed)
6 Roma tomatoes (sliced thin)
1 cup raw cashews (ground)
Directions
Prepare the FillingHeat oven to 400 F.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan without any oil.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.
Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.
Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.
Assemble the Lasagna
Cover the bottom of a 9-by-13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.
Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.
Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.
Cover the lasagna with thinly sliced Roma tomatoes.
Bake and Serve
Cover with foil and bake in the heated oven for 45 minutes. Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.
Remove from oven and let the lasagna sit for 15 minutes before serving.
More About the Engine 2 Diet
Jolinda wrote, “Rip Esselstyn developed the Engine 2 Diet, he says, to help a person rid their diet of what he considers junk (meat, dairy, refined and processed foods) while still enjoying tasty, nutritious, whole plant-based foods.
“His vegan diet with a twist (no vegetable oils) theory is that plant-based foods and unrefined grains are superior to animal products.
“His regimen includes fitness ideas and recipes like Engine 2 Diet black bean and hummus wrap sandwich and Rip's oil-free, tahini-free almost fat-free hummus.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This also comes from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
Today's offerings include my son's Quick and Easy Lasagna and an Asparagus-Pesto Lasagna. Enjoy!
Note: I had planned to have an occasional column about a featured cook/chef, which I started back in April. It looks like I'll have to get that going on a bi-weekly (or at least monthly) basis. I'll keep you posted!
VEGETARIAN LASAGNA
I had been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, but replaced the meat with eggplant. His came out tasting so much better than when I made it. While I tried recreating the eggplant version, it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians.
Once, a co-worker mentioned he loved lasagna. One afternoon, learning (by accident) that I was fixing lasagna for dinner, he managed to finagle a reluctant invitation for dinner. The next day, he mentioned this was the best lasagna he'd ever had.
“What kind of meat was that?” he asked. I told him there wasn't any meat. “Okay, so no beef. Ground turkey? Chicken?”
I shook my head. “It was tofu crumbles.”
He looked at me, confused. “What's that?”
“Well, you start with soybeans...”
That's about as far as I got. He looked at me aghast, and asked, “What are you, some kind of vegetarian?” Never heard from him again.
This recipe are from my e-cookbook, Off the Wall Cooking.
16 ounce box of lasagna noodles
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 12-ounce package of meatless crumbles (see note)
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat.
Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
Note: I used to use 10-ounce packages of tofu crumbles in this recipe, including the time my former co-worker came over. It's found in the produce section of many grocery stores. Since then, though, I've discovered Boca's Veggie Ground Crumbles, which, when used in recipes, are a great vegan substitute for ground beef. A 12-ounce bag of this can be used in place of a pound of beef. Feel- and taste-wise, it's a better substitute for meat than the tofu crumbles. But you can use either product.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
ENGINE 2 DIET VEGAN LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Vegetable lasagna is always a good meal choice for a vegan. And if you've heard about the heart-healthy and cholesterol-lowering Engine 2 Diet and want to try an approved recipe, this vegan lasagna is a good place to start.
“From Rip Esselstyn's The Engine 2 Diet, ‘Raise the Roof’ sweet potato vegan lasagna replaces the high fat and cholesterol of cheese and beef with whole-grain noodles, tofu, and antioxidant-rich vegetables including mushrooms, broccoli, bell peppers, and corn crowned with a crunchy good-fat cashew topping. It's so delicious, he says, he served it at his own wedding.
“As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time saver.”
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 10 to 12 minutes.
To view this online, click here.
Ingredients
1 onion (chopped)
1 head garlic (small, all cloves chopped or pressed)
8 ounces mushrooms (sliced)
1 head broccoli (chopped)
2 carrots (peeled and chopped)
2 red bell peppers (seeded and chopped)
1 can corn (rinsed and drained)
1 package silken lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (24-ounce) jars pasta sauce
2 (13.25-ounce) boxes whole-grain lasagna noodles (uncooked)
16 ounces frozen spinach (thawed and drained)
2 sweet potatoes (cooked and mashed)
6 Roma tomatoes (sliced thin)
1 cup raw cashews (ground)
Directions
Prepare the FillingHeat oven to 400 F.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan without any oil.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.
Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.
Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.
Assemble the Lasagna
Cover the bottom of a 9-by-13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.
Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.
Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.
Cover the lasagna with thinly sliced Roma tomatoes.
Bake and Serve
Cover with foil and bake in the heated oven for 45 minutes. Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.
Remove from oven and let the lasagna sit for 15 minutes before serving.
More About the Engine 2 Diet
Jolinda wrote, “Rip Esselstyn developed the Engine 2 Diet, he says, to help a person rid their diet of what he considers junk (meat, dairy, refined and processed foods) while still enjoying tasty, nutritious, whole plant-based foods.
“His vegan diet with a twist (no vegetable oils) theory is that plant-based foods and unrefined grains are superior to animal products.
“His regimen includes fitness ideas and recipes like Engine 2 Diet black bean and hummus wrap sandwich and Rip's oil-free, tahini-free almost fat-free hummus.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This also comes from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
HERBED TOFU LASAGNA WITH ZUCCHINI
This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.
2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)
Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.
nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan
Wednesday, September 12, 2018
Ice Cream
I scream, you scream, we all scream for ice cream!
Who doesn't love ice cream? And when it's homemade, it's even better.
Here are six ice cream recipes to finish up the summer with, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarters; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
FROZEN BERRY ICE CREAM
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 8 servings. Serving size: 1/2 cup.
Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)
Directions
Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.
Add ice cream; process until well blended.
Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”
Nutrition Facts Per Serving: Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Who doesn't love ice cream? And when it's homemade, it's even better.
Here are six ice cream recipes to finish up the summer with, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarters; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
FROZEN BERRY ICE CREAM
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 8 servings. Serving size: 1/2 cup.
Ingredients
8 ounces frozen unsweetened strawberries, partially thawed
8 ounces frozen unsweetened peaches, partially thawed
4 ounces frozen unsweetened blueberries, partially thawed
6 packets sugar substitute
2 teaspoons vanilla
2 cups sugar-free, low-fat vanilla ice cream
16 blueberries (optional)
4 small strawberries, halved (optional)
8 peach slices (optional)
Directions
Combine partially thawed strawberries, peaches, blueberries, sugar substitute, and vanilla in food processor. Process until coarsely chopped.
Add ice cream; process until well blended.
Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for “eyes,” 1 strawberry half for “nose,” and 1 peach slice for “smile.”
Nutrition Facts Per Serving: Calories: 69 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 23 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Tuesday, September 11, 2018
Cookies - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with the yumminess of freshly baked cookies, including two of my grandmother's signature recipes (Peanut Butter Cookies and Oatmeal Cookies), as well as four other can't-miss-with-these recipes. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
My maternal grandmother was a fantastic cookie baker. Whenever we'd go visit her, she'd always have a batch of her peanut butter or oatmeal cookies ready, along with cups of tea. (Her parents came here from England, so tea was a very big part of their daily routine.)
Of course, whenever she'd come over to visit us for the afternoon, she'd insist on bringing some of her cookies with her. Some of my pleasant memories entail listening to her stories of her childhood (which included meeting Buffalo Bill Cody, who happened to be a friend of her favorite teacher!) while eating some of her homemade cookies.
One of Grandma Hallock’s cookie recipes.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
GINGER-MOLASSES COOKIES
This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
Yield: About 2 dozen cookies; Time: 45 minutes
This can be found online here.
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup molasses
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Preparation
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Add dry ingredients all at once, and mix on low speed until just incorporated.
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Heat oven to 325 degrees.
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
SOFT APPLE GINGER SPICE COOKIES
This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup canola oil
1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce
1/4 cup molasses
3/4 cup sugar, plus 1/2 cup for rolling cookies
1 large apple, peeled and finely diced (1 cup)
Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.
Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.
Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars
ROSY APPLESAUCE
From page 63 of the September 2010 issue of Vegetarian Times.
While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.
4 lb. apples, quartered with skins and cores
1 cup apple cider
Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.
Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
GRANDMA'S PEANUT BUTTER COOKIES
My maternal grandmother was a fantastic cookie baker. Whenever we'd go visit her, she'd always have a batch of her peanut butter or oatmeal cookies ready, along with cups of tea. (Her parents came here from England, so tea was a very big part of their daily routine.)
Of course, whenever she'd come over to visit us for the afternoon, she'd insist on bringing some of her cookies with her. Some of my pleasant memories entail listening to her stories of her childhood (which included meeting Buffalo Bill Cody, who happened to be a friend of her favorite teacher!) while eating some of her homemade cookies.
One of Grandma Hallock’s cookie recipes.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
GINGER-MOLASSES COOKIES
This is from Alison Roman in The New York Times cooking e-newsletter. The recipe begins, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
Yield: About 2 dozen cookies; Time: 45 minutes
This can be found online here.
Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup molasses
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Preparation
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
Add dry ingredients all at once, and mix on low speed until just incorporated.
Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
Heat oven to 325 degrees.
Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
SOFT APPLE GINGER SPICE COOKIES
This is from the September 2010 issue of Vegetarian Times, page 65. The recipe starts off, “In addition to being some of the best spice cookies you’ll ever eat, these may also be the easiest since you don’t need an electric mixer to prepare the dough. You can also make them without diced apples, or substitute dried cranberries.” Makes 20 4-inch cookies.
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup canola oil
1/4 cup Rosy Applesauce (recipe follows) or unsweetened applesauce
1/4 cup molasses
3/4 cup sugar, plus 1/2 cup for rolling cookies
1 large apple, peeled and finely diced (1 cup)
Preheat oven to 325 degrees F. Line baking sheets with parchment paper, or coat with cooking spray.
Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.
Per cookie: 176 cal; 2 g protein; 6 g total fat (less than 1 g sat. fat); 30 g carb; 0 mg chol; 127 mg sodium; less than 1 g fiber; 16 g sugars
ROSY APPLESAUCE
From page 63 of the September 2010 issue of Vegetarian Times.
While this isn’t a cookie recipe, it figures into the Soft Apple Ginger Spice Cookies. It would also make a nice addition to almost any meal. The recipe starts off, “Use a variety of apples to give the applesauce a more complex flavor.” Makes 6 cups.
4 lb. apples, quartered with skins and cores
1 cup apple cider
Place apples and cider in large pot, and bring to a boil. Cover, and cook 1 hour, or until apples are mushy, stirring occasionally. Cool in pot. Pass apples through food mill or sieve. Discard solids. Store up to 1 week in fridge.
Per 1/2-cup serving: 72 cal; less than 1 g protein; less than 1 g fat (less than 1 g sat. fat); 19 g carb; 0 mg chol; 2 mg sodium; 2 g fiber; 15 g sugar
CHOCOLATE OATMEAL COOKIES
Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml
Yield: 40 cookies
Serving size: 1 cookie
Ingredients
1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
Taco Tuesday
It's Taco Tuesday, time to check out the latest batch of vegetarian tacos. Today's offerings include Chipotle Quinoa Sweet Potato Tacos w/Roasted Cranberry Pomegranate Salsa and Spicy Grilled Tempeh Tacos with Frijoles Molidos & Homemade Sour Cream. Enjoy!
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
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
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.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
VEGETARIAN MUSHROOM TACOS
This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...
“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.
“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.
“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.
“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”
Recipe feeds 2-3 runners; Time needed: 30-45 minutes
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.
Ingredients
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
Directions
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
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
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
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.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
SPICY GRILLED TEMPEH TACOS WITH FRIJOLES MOLIDOS AND HOMEMADE SOUR CREAM [VEGAN, GLUTEN-FREE]
This recipe comes from OneGreenPlanet, and is Dairy Free; Gluten-free; Vegan; Wheat Free.
To view this online, click here.
Ingredients
For the Tempeh and Tacos:
Tempeh, as needed
Spicy bean paste, as needed
Tortillas (gluten-free if necessary)
Pico de gallo
Guacamole
For the Frijoles:
6 cloves roasted garlic
4-5 cups cooked red beans
1 teaspoon sea salt
2 teaspoons cumin
Juice of 2 limes
1 teaspoon olive oil
1/4 teaspoon cayenne or chipotle
1/2 teaspoon smoked paprika
For the Sour Cream
1 cup raw, pre-soaked cashews
1 cup rejuvelac (see notes)
1/2 teaspoon coarse sea salt
Preparation
Brush the tempeh with the bean paste and then grill.
Lightly grill tortillas for about 30 seconds/side.
To make the sour cream, put all ingredients in a high-speed blender and run until very smooth. Then set out in a covered glass container to culture for at least 24 hours. Taste for sourness. Colder climates will require more time. 24 hours at 85°F is about perfect. Refrigerate until thickened.
To make the beans, roast your garlic or pan fry them whole in a skillet until brown. Then cook the beans a minute or two longer than normal, drain, but reserve your bean juice.
Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable.
Assemble tacos and add pico de gallo and guacamole.
Notes:
Rejuvelac is a fermented liquid you can buy online or make at home.
VEGETARIAN MUSHROOM TACOS
This was on the Runner’s World website (posted September 27, 2012), and begins, “Get the flavors of Tacos al Pastor, minus the meat...
“Back when I first became a vegetarian, I thought about meat all the time. I missed it. So I pulled the classic rookie-vegetarian move of trying to recapture the magic of my favorite meals through a steady intake of Chik Nuggets, Tofu Pups, and other dubious miracles of modern culinary science. Imitation meat products (well, and 'newly minted vegetarian smugness') were the staples of my new diet—a lifestyle I later learned goes by the glamorous name of 'junk-food vegetarianism.' Ah, the folly of herbivorous youth.
“Now, after more than 10 years off the meat wagon, I don’t fantasize about meat—or even unhealthy tofu substitutes—at all. I’ve found that some of the 'meatier' vegetarian meals can be made almost entirely from plants, eliminating the need for overly processed soy.
“That’s why I love these mushroom tacos. They have the rich flavor of a slow-cooked pork taco and a satisfying meaty texture. But unlike with pork, mushrooms start out tender and only take about 10 minutes or so on the stove. Plus mushrooms are cholesterol-free, fat-free, full of vitamins, and are rumored to have mystical cancer-fighting properties. It's hard to go wrong when you throw “cancer-fighting” into the mix.
“My partner invented this recipe based on the seasonings that go into Tacos al Pastor. Minus the pineapple and coke, but if you want to experiment with those too, knock yourself out. It's a fast and filling recipe that’s super easy to make for a large crowd.”
Recipe feeds 2-3 runners; Time needed: 30-45 minutes
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20787900/recipe-vegetarian-mushroom-tacos/.
Ingredients
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
Directions
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
Monday, September 10, 2018
Monday Recipes
Here we are, at the beginning of the work week. And after having a 4-day work-week last week (well, at least for some of us), it's hard to get back into the groove.
Of course, we do need to eat. And here are six yummy recipes to help you through the week, including Vegetable Shepherd's Pie and Mexican Quiche. Enjoy!
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
MINT-GREEN TEA COOLERS
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 2 servings.
Ingredients
2 bags green tea
4 thin slices fresh ginger (about 1 inch)
7 or 8 large fresh mint leaves, roughly torn
2 cups boiling water
2 cups crushed ice
Directions
Place tea bags, ginger, and mint leaves in teapot or 2-cup heatproof measuring cup. Add boiling water; steep 4 minutes. Remove tea bags, ginger and mint leaves; discard. Cool tea to room temperature.
Pour 1 cup crushed ice into each of two tall glasses. Divide tea between glasses.
Tip: Squeeze a lime wedge (about 1/8 of a lime) into each cooler before serving.
Nutrition Facts Per Serving: Calories: 3 calories, Carbohydrates: 1 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Fiber: 1 g
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
Of course, we do need to eat. And here are six yummy recipes to help you through the week, including Vegetable Shepherd's Pie and Mexican Quiche. Enjoy!
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
MINT-GREEN TEA COOLERS
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 2 servings.
Ingredients
2 bags green tea
4 thin slices fresh ginger (about 1 inch)
7 or 8 large fresh mint leaves, roughly torn
2 cups boiling water
2 cups crushed ice
Directions
Place tea bags, ginger, and mint leaves in teapot or 2-cup heatproof measuring cup. Add boiling water; steep 4 minutes. Remove tea bags, ginger and mint leaves; discard. Cool tea to room temperature.
Pour 1 cup crushed ice into each of two tall glasses. Divide tea between glasses.
Tip: Squeeze a lime wedge (about 1/8 of a lime) into each cooler before serving.
Nutrition Facts Per Serving: Calories: 3 calories, Carbohydrates: 1 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Fiber: 1 g
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
Friday, September 7, 2018
Friday Recipes
It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Angel Hair Pasta and Strawberry Country Cake. Enjoy!
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
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.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe and the next (Spaghetti Sauce) are both from my e-cookbook, Off the Wall Cooking.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
STRAWBERRY PIE
This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.
To view this on the Times website, click here.
4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)
1 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter
1 graham cracker crust
Whipped cream or topping for serving
Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.
UNEMPLOYED SHEPHERD’S PIE
This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.
To view this online, click here.
Ingredients
6 cups peeled, cubed potatoes
1/4 cup low-fat milk
2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. olive oil, divided
1 medium onion, coarsely chopped (1 cup)
2 15-oz. cans diced organic tomatoes with liquid
2 large eggplants, peeled and chopped (1 & 1/2 lb.)
1 Tbs. Simply Organic Parsley
1 tsp. Simply Organic Basil
1 tsp. Simply Organic Garlic Flakes
1 tsp. sea salt
1/2 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
2 large eggs, beaten
1 green bell pepper, sliced very thin
1 small zucchini, sliced very thin
1/8 tsp. ground black pepper, optional
Preparation
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.
Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g
ITALIAN EGGPLANT RAGOUT
This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Preparation
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g
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.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe and the next (Spaghetti Sauce) are both from my e-cookbook, Off the Wall Cooking.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
SPAGHETTI SAUCE
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
Brown onions and garlic in oil. Add tomatoes, sauce and paste. Stir. Add everything except cheese and stir. Simmer 1 hour. Add cheese and stir until cheese is melted. Serve over hot 1 pound of cooked spaghetti. Better the next day - if any is left!
NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
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