It's Monday...Hope your weekend was good. Here are six recipes to help you through the day, including Vegetarian Chili and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!
SPINACH MACARONI AND CHEESE
There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!
Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.
To view this yumminess online, click here.
Ingredients
2 cups macaroni pasta, cooked
1 cup chopped cooked spinach
2 cups hot milk
1/4 cup flour
1/4 cup butter
2 tablespoons horseradish
1 tablespoon Dijon mustard
2 cups grated sharp white cheddar cheese
salt and pepper, to taste
freshly grated nutmeg, to taste
Directions
Preheat the oven to 425.
In medium sized pot, over medium heat, melt butter.
Add the flour and cook for 3 minutes.
Pour in the hot milk and cook until thickened.
Add the spinach, cheese, seasonings, horseradish and mustard.
Mix well.
Combine with the cooked pasta.
Place in a greased cassarole dish.
Bake in oven for 15 minutes or until bubbling.
SWEET POTATO-PECAN PIE
This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, divided
1 large sweet potato
2 tablespoons + 3/4 cup sugar
1/4 cup light brown sugar
3/4 teaspoon pumpkin pie spice, divided
1 tablespoon heavy cream
4 teaspoons vanilla extract, divided
1 egg + 2 eggs, beaten
1 frozen deep-dish piecrust
3/4 cup dark corn syrup
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Whipped topping, optional
Directions
Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).
Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.
Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.
VEGETARIAN CHILI
This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes
To view this online, click here.
Ingredients
4 ribs celery, chopped
4 cloves garlic, minced
2 large onions, chopped
2 large green bell peppers, chopped
2 cans (14.5 ounces each) diced tomatoes, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
2 cups frozen whole kernel corn
1 can (4 ounces) chopped green chiles
1 cup salsa
1 cup low-sodium tomato or vegetable juice
1 1/2 cups reduced-sodium beef broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground smoked paprika
Directions
Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.
Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.
FRESH PEAS WITH MINT
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml
Ingredients
2 cups sugar snap peas, blanched
2 cups frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons butter
1 tablespoon fresh mint, finely chopped
Salt and pepper, to taste
Directions
In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.
Stir in mint.
Season with salt and pepper.
Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Monday, January 6, 2020
Friday, January 3, 2020
Friday Recipes
It's the first Friday of 2020. Here are six yummy recipes to help you through the weekend, including Walnut-Stuffed Eggplant and Mushroom and Robiola Cheese Lasagna. Enjoy!
BLUEBERRY COBBLER
This was posted on the Vegetarian Times web site on MAY 1, 2017, and is from the June 2016 issue (page 35). It begins, “You can mix and match fruits for different fillings.”
Makes 4 servings. This can be viewed online by clicking here.
Note: The website was missing part of two of the topping ingredients (the “2 Tbs. sugar, plus more for sprinkling, if desired” and “1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top”). Fortunately, I had a June 2016 issue of Vegetarian Times next to me when I pulled this up from the website.
Ingredients
Filling
1/2 cup sugar
3 Tbs. cornstarch
1⁄8 tsp. salt
6 cups (2 lbs.) blueberries, fresh or frozen and thawed
1 tsp. melted margarine or coconut oil, optional
Topping
1/2 cup white or brown rice flour
1/2 cup sorghum or oat flour
1/2 cup tapioca starch
1/4 cup cornstarch or potato starch
2 Tbs. sugar, plus more for sprinkling, if desired
1 Tbs. baking powder
1/2 tsp. salt
1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top
3 Tbs. turbinado sugar
Preparation
Preheat oven to 375˚F.
To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.
To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
Spread Filling in 2 1⁄2- to 3-quart baking dish. Scoop 1⁄4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
WALNUT-STUFFED EGGPLANT
This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.
To view this online, click here.
Ingredients
3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)
Preparation
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BLACK BEAN-BROWN RICE BURGERS
This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties
To view this online, click here.
Ingredients
1⁄2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1⁄3 teaspoon chili powder
1 egg
1⁄3 cup breadcrumbs (preferably seasoned)
Directions
In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
In a medium bowl, mash the drained beans with a fork or your fingers.
Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
Add the egg and mix in well.
Add the breadcrumbs.
Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
MUSHROOM AND ROBIOLA CHEESE LASAGNA
This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”
Makes 6-8 servings
This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.
Ingredients
Béchamel Sauce
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups all-purpose flour
2 cups heavy cream, heated just until steaming
2 cups whole milk, heated just until steaming
1 pinch freshly grated nutmeg
1 tablespoon coarse salt
Freshly ground black pepper
Lasagna
1 pound fresh mushrooms
1/4 cup extra virgin olive oil
1 sprig fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
Salt and freshly ground black pepper
2 pounds fresh robiola cheese, diced
2 cups grated Parmigiano Reggiano cheese, divided
2 eggs
1/2 cup chopped fresh parsley
1 pound lasagna noodles
Preparation
For the béchamel sauce:
In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.
Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.
Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.
Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.
For the lasagna:
Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.
Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.
Preheat the oven to 350 F.
Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.
Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.
Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.
BLUEBERRY COBBLER
This was posted on the Vegetarian Times web site on MAY 1, 2017, and is from the June 2016 issue (page 35). It begins, “You can mix and match fruits for different fillings.”
Makes 4 servings. This can be viewed online by clicking here.
Note: The website was missing part of two of the topping ingredients (the “2 Tbs. sugar, plus more for sprinkling, if desired” and “1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top”). Fortunately, I had a June 2016 issue of Vegetarian Times next to me when I pulled this up from the website.
Ingredients
Filling
1/2 cup sugar
3 Tbs. cornstarch
1⁄8 tsp. salt
6 cups (2 lbs.) blueberries, fresh or frozen and thawed
1 tsp. melted margarine or coconut oil, optional
Topping
1/2 cup white or brown rice flour
1/2 cup sorghum or oat flour
1/2 cup tapioca starch
1/4 cup cornstarch or potato starch
2 Tbs. sugar, plus more for sprinkling, if desired
1 Tbs. baking powder
1/2 tsp. salt
1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top
3 Tbs. turbinado sugar
Preparation
Preheat oven to 375˚F.
To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.
To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
Spread Filling in 2 1⁄2- to 3-quart baking dish. Scoop 1⁄4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
WALNUT-STUFFED EGGPLANT
This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.
To view this online, click here.
Ingredients
3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)
Preparation
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BLACK BEAN-BROWN RICE BURGERS
This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties
To view this online, click here.
Ingredients
1⁄2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1⁄3 teaspoon chili powder
1 egg
1⁄3 cup breadcrumbs (preferably seasoned)
Directions
In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
In a medium bowl, mash the drained beans with a fork or your fingers.
Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
Add the egg and mix in well.
Add the breadcrumbs.
Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
MUSHROOM AND ROBIOLA CHEESE LASAGNA
This is from Anthony Scotto on the Today website. It begins, “Velvety béchamel sauce makes this cheesy lasagna even more comforting, creamy and delicious. Sautéed mushrooms, fresh herbs and robiola cheese all add an earthy flavor, making this the perfect dish for a cool fall night.”
Makes 6-8 servings
This can be viewed online at https://www.today.com/recipes/mushroom-robiola-cheese-lasagna-recipe-t163303.
Ingredients
Béchamel Sauce
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/4 cups all-purpose flour
2 cups heavy cream, heated just until steaming
2 cups whole milk, heated just until steaming
1 pinch freshly grated nutmeg
1 tablespoon coarse salt
Freshly ground black pepper
Lasagna
1 pound fresh mushrooms
1/4 cup extra virgin olive oil
1 sprig fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
Salt and freshly ground black pepper
2 pounds fresh robiola cheese, diced
2 cups grated Parmigiano Reggiano cheese, divided
2 eggs
1/2 cup chopped fresh parsley
1 pound lasagna noodles
Preparation
For the béchamel sauce:
In medium saucepan, melt butter over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2-3 minutes.
Continue whisking constantly, slowly add half of the hot cream and half of the hot milk to saucepan.
Pour the remaining hot milk into the saucepan, in small increments, whisking mixture constantly, until a smooth paste forms.
Whisk remaining cream into the mixture, then add nutmeg and salt. Cook mixture, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes. If any lumps form, stir sauce rapidly with a whisk. Season with pepper, taste; remove from heat.
For the lasagna:
Sauté the mushrooms in olive oil with the thyme and rosemary over medium-high heat for 2-3 minutes. Season with salt and pepper and set aside.
Mix half of the robiola cheese with 1 cup of the Parmigiano Reggiano, 2 cups of béchamel sauce and mushrooms in a large bowl. Add the eggs and parsley. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, about 1 minute. Drain and shock pasta sheets in cold water.
Preheat the oven to 350 F.
Spread a small ladle of plain béchamel sauce in the bottom of a lasagna pan to cover. Place a layer of noodles over the sauce. Spread 1/3 of the cheese and mushroom mix over the pasta. Add more béchamel sauce and sprinkle with more robiola cheese and Parmesan. Repeat the layers of sauce, mushroom, pasta and cheese, two more times.
Spread the remaining cup of béchamel sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the final layer of sauce.
Bake the lasagna for 45 minutes, or until the top is golden. Let rest for 30 minutes before cutting the lasagna.
Thursday, January 2, 2020
Cake
Cake is one of those desserts that just says celebrate. Today's six cake recipes include Red Velvet Cake and Chocolate Banana Cake. Enjoy!
ROCKY ROAD CAKE
This is one of the recipes from Off The Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Directions
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
POOR MAN'S CAKE
My friend Maryann and I went to high school together, then wrote back and forth for years. She managed to visit twice, two years apart. In one letter, she sent along this and the next recipe. "Maybe my cousin’s recipe," she wrote. We've since lost touch, but I've often wondered why ever happened to her.
This, and the next one (Poor Man's Cake #2) are also from Off The Wall Cooking.
Ingredients
1 C brown sugar
1/2 tsp. cinnamon
1 C water
2 C flour, shifted
1/3 C oil
1/2 tsp. baking powder
1 C raisins
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
Directions
Mix brown sugar, water, oil, raisins, nutmeg & cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
POOR MAN'S CAKE #2
Aunt Sammy’s Depression Days
Maryann wrote, "Mom’s recipe. 1931 era. Don’t know if it’s (era) important or not."
Ingredients
3 eggs
1 C sugar
1/4 tsp. cinnamon
1 tsp. vanilla
2 C bread crumbs
Directions
Mix all ingredients together, blending well by hand. Grease 8X8" baking pan. Press mix into pan. Bake at 300 degrees for 30 minutes. Add raisins, fruit, or wine if available.
RED VELVET CAKE
Another one of the recipes from Off The Wall Cooking.
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients
1/2 C butter (note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter & sugar. Add eggs. Make paste of food coloring & cocoa. Add to 1st mix. Add salt & buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar & add this last. Blend all ingredients, as little as possible. Pour into pans & bake for 30-40 minutes. When cool, split each layer horizontally.
Frosting For Red Velvet Cake
1 C butter (note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Cream butter with sugar. Cook flour & milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes & add vanilla, using electric mixer. Spread on cake.
Note: Butter must be used in the frosting, otherwise the frosting will liquefy & refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
ROCKY ROAD CAKE
This is one of the recipes from Off The Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
Ingredients
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Directions
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
POOR MAN'S CAKE
My friend Maryann and I went to high school together, then wrote back and forth for years. She managed to visit twice, two years apart. In one letter, she sent along this and the next recipe. "Maybe my cousin’s recipe," she wrote. We've since lost touch, but I've often wondered why ever happened to her.
This, and the next one (Poor Man's Cake #2) are also from Off The Wall Cooking.
Ingredients
1 C brown sugar
1/2 tsp. cinnamon
1 C water
2 C flour, shifted
1/3 C oil
1/2 tsp. baking powder
1 C raisins
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
Directions
Mix brown sugar, water, oil, raisins, nutmeg & cinnamon in pan. Boil 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in square pan in moderate oven (350 degrees) for 35 minutes.
POOR MAN'S CAKE #2
Aunt Sammy’s Depression Days
Maryann wrote, "Mom’s recipe. 1931 era. Don’t know if it’s (era) important or not."
Ingredients
3 eggs
1 C sugar
1/4 tsp. cinnamon
1 tsp. vanilla
2 C bread crumbs
Directions
Mix all ingredients together, blending well by hand. Grease 8X8" baking pan. Press mix into pan. Bake at 300 degrees for 30 minutes. Add raisins, fruit, or wine if available.
RED VELVET CAKE
Another one of the recipes from Off The Wall Cooking.
We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.
Ingredients
1/2 C butter (note)
1/4 tsp. salt
1 1/2 C sugar
1 C buttermilk
2 eggs, well beaten
1 T vinegar
1 tsp. vanilla
1 tsp. baking soda
2 T cocoa
2 1/4 C flour (sifted)
2 oz. red food coloring
Directions
Preheat oven to 350 degrees. Grease & flour two 8" round pans. Cream butter & sugar. Add eggs. Make paste of food coloring & cocoa. Add to 1st mix. Add salt & buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar & add this last. Blend all ingredients, as little as possible. Pour into pans & bake for 30-40 minutes. When cool, split each layer horizontally.
Frosting For Red Velvet Cake
1 C butter (note)
1 C milk
1 C sugar
1 tsp. vanilla
5 T unbleached flour
Cream butter with sugar. Cook flour & milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes & add vanilla, using electric mixer. Spread on cake.
Note: Butter must be used in the frosting, otherwise the frosting will liquefy & refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9" round pans are used, layers don’t need to be cut in half.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1 1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Wednesday, January 1, 2020
New Year's Day
Happy New Year!
Today's post is dedicated to New Year's day, and includes Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE
This comes from the October 2006 issue of Vegetarian Times, page 68. It begins, “An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen aren’t always successful. But he hit the mark with this delicious side dish that is deceptively simple—our judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds
Place oven rack in top position. Preheat oven to 425°F.
Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.
nutritional information Per Serving: Calories: 112; Protein: 4 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 169 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1 1/2 cups nonfat chocolate syrup, warmed
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
Today's post is dedicated to New Year's day, and includes Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE
This comes from the October 2006 issue of Vegetarian Times, page 68. It begins, “An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen aren’t always successful. But he hit the mark with this delicious side dish that is deceptively simple—our judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds
Place oven rack in top position. Preheat oven to 425°F.
Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.
nutritional information Per Serving: Calories: 112; Protein: 4 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 169 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1 1/2 cups nonfat chocolate syrup, warmed
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
Tuesday, December 31, 2019
New Year's Eve - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with New Year's Eve recipes.
It's New Year's Eve, time to celebrate, as well as reflect on the old year and the one to come. Here are six recipes you can fix for this evening's New Year's Eve celebration (or, really, any time), including Meatless-Ball Subs and Rainbow Sprinkle Cake. Enjoy!
CROCK POT PUDDING (RICE)
This came from a long-since-forgotten-emailing-list.
Ingredients
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Directions
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ORANGE BREAD
This came from a long-since-forgotten-emailing-list.
Ingredients
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Glaze
2 tbsp. orange juice
1/4 c. sugar
Directions
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
CROCK POT BROCCOLI & RICE CASSEROLE
This came from a long-since-forgotten-emailing-list.
Ingredients
1 small onion, diced
1/4 c. butter, melted
2 c. quick cooking rice
2 c. water
1 (10 oz.) can cream of mushroom soup
1/2 tsp. salt
Pepper to taste
1 (5 oz.) jar sharp cheese spread
2 (10 oz.) pkgs. frozen chopped broccoli, partially thawed
1/4 lb. Velveeta cheese
Corn flake crumbs, browned in butter (opt.)
Directions
Combine all ingredients except corn flake crumbs in crock pot. Stir thoroughly. Cover. Cook low 7 to 10 hours or high 2 to 3 hours. Just before serving, sprinkle crumbs over top. If crock pot comes out of your crock pot, brown under broiler for extra crispness. I double this in my large crock pot. Great for pot luck.
CREAMED CORN CASSEROLE
This came from a long-since-forgotten-emailing-list. Makes 6 servings.
Ingredients
1 T butter
1 T flour
1/2 C milk
2 eggs, slightly beaten
2 1/2 C cooked corn
3 T chopped onion
3 T chopped green pepper
1 tsp marjoram
Chopped fresh parsley
Directions
Make white sauce of butter, flour, & milk. Mix with remaining ingredients except parsley. Season to taste with salt & pepper. Turn into greased casserole. Bake at 350 degrees F. for 45 minutes.
Ring with parsley and serve.
It's New Year's Eve, time to celebrate, as well as reflect on the old year and the one to come. Here are six recipes you can fix for this evening's New Year's Eve celebration (or, really, any time), including Meatless-Ball Subs and Rainbow Sprinkle Cake. Enjoy!
CROCK POT PUDDING (RICE)
This came from a long-since-forgotten-emailing-list.
Ingredients
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Directions
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ORANGE BREAD
This came from a long-since-forgotten-emailing-list.
Ingredients
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Glaze
2 tbsp. orange juice
1/4 c. sugar
Directions
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
CROCK POT BROCCOLI & RICE CASSEROLE
This came from a long-since-forgotten-emailing-list.
Ingredients
1 small onion, diced
1/4 c. butter, melted
2 c. quick cooking rice
2 c. water
1 (10 oz.) can cream of mushroom soup
1/2 tsp. salt
Pepper to taste
1 (5 oz.) jar sharp cheese spread
2 (10 oz.) pkgs. frozen chopped broccoli, partially thawed
1/4 lb. Velveeta cheese
Corn flake crumbs, browned in butter (opt.)
Directions
Combine all ingredients except corn flake crumbs in crock pot. Stir thoroughly. Cover. Cook low 7 to 10 hours or high 2 to 3 hours. Just before serving, sprinkle crumbs over top. If crock pot comes out of your crock pot, brown under broiler for extra crispness. I double this in my large crock pot. Great for pot luck.
CREAMED CORN CASSEROLE
This came from a long-since-forgotten-emailing-list. Makes 6 servings.
Ingredients
1 T butter
1 T flour
1/2 C milk
2 eggs, slightly beaten
2 1/2 C cooked corn
3 T chopped onion
3 T chopped green pepper
1 tsp marjoram
Chopped fresh parsley
Directions
Make white sauce of butter, flour, & milk. Mix with remaining ingredients except parsley. Season to taste with salt & pepper. Turn into greased casserole. Bake at 350 degrees F. for 45 minutes.
Ring with parsley and serve.
Taco Tuesday
It's time for another Taco Tuesday, the last one of the outgoing year. Today's offerings include Easy and Warm Farmstand Chili Tacos and Spicy Grilled Tempeh Tacos with Frijoles Molidos and Homemade Sour Cream. Enjoy!
LIME CILANTRO PORTOBELLO TACOS
I also found this at Nosh On.It, along with other vegetarian taco recipes (you can check them out here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
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!
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.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
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
LIME CILANTRO PORTOBELLO TACOS
I also found this at Nosh On.It, along with other vegetarian taco recipes (you can check them out here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
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!
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.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
Monday, December 30, 2019
Monday Recipes
It's the last Monday in 2019. Here are six recipes to take you through the day, as well as the rest of the year, including Vegetables in Thai Red Curry and Vegan Swedish Meatballs. Enjoy!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
VEGETABLES IN THAI RED CURRY
This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.
To view this online, click here.
Ingredients
1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20-30 fresh Thai basil leaves
Preparation
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.”
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas. (You might need to sign up for their newsletter to view this; it’s well worth it!!!)
Ingredients
2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving, optional
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving
Preparation
Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauc (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
Tips
The sauce and the black bean mixture, minus the cheese, can be made, covered in an airtight container and refrigerated up to 5 days in advance.
Avoid diced canned tomatoes. They are mixed with calcium chloride to help them retain their cube shape, so they won’t break down as well in the blender. The sauce will taste fine, but it will be noticeably chunkier.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
PASTA PRIMAVERA
This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
VEGETABLES IN THAI RED CURRY
This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.
To view this online, click here.
Ingredients
1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20-30 fresh Thai basil leaves
Preparation
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.”
Time: 40 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas. (You might need to sign up for their newsletter to view this; it’s well worth it!!!)
Ingredients
2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving, optional
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving
Preparation
Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauc (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
Tips
The sauce and the black bean mixture, minus the cheese, can be made, covered in an airtight container and refrigerated up to 5 days in advance.
Avoid diced canned tomatoes. They are mixed with calcium chloride to help them retain their cube shape, so they won’t break down as well in the blender. The sauce will taste fine, but it will be noticeably chunkier.
VEGAN SWEDISH MEATBALLS
This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”
“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.
“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”
I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it
You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.
Ingredients
Meatballs
3 tbsp water
1/2 yellow onion chopped
4 cloves garlic minced
1/2 cup dry lentils green or brown
1.5 cup water
1.5 cup mushrooms roughly chopped
3 tbsp water
1 cup rolled oats
2 tsp dried parsley
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp black pepper
2-3 tbsp soy sauce
2 tsp Worcestershire sauce make sure its vegan
Gravy
1 cup unsweetened, plain soy or almond milk
1 can (13.5oz) low-fat/light coconut milk
1 tbsp soy sauce
1 tsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
pepper to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp cold water
Instructions
Meatballs
In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.
Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)
In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.
Blend oats in a food processor (or a blender) to create oat flour.
To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.
Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.
Add more soy sauce (or salt) and pepper if needed.
Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.
Pre-heat oven to 425F degrees.
Cover a baking sheet with parchment paper or a silicone baking mat.
Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.
Gravy
In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.
Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.
Notes
This recipe makes about 20 meatballs if measured at 1.5 tbsp each.
If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.
SPICY COLESLAW
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.”
Yield: Serves 6; Time: 10 minutes, plus hours’ refrigeration
This was featured in “Lone Star”, and can be viewed online at https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw.
Ingredients
1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
Kosher salt
Freshly ground black pepper
Preparation:
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
PASTA PRIMAVERA
This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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