It's time for another Taco Tuesday, because, after all, tacos are wonderful. Today's offerings include Mushroom Chicharrón Tacos, Tacos With Spicy Tofu Tomatoes and Chard, and four more taco recipes. Enjoy!
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
SALSA ROJA BLACK BEAN TACOS
This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.
Ingredients
1 large onion, quartered, divided
2 round or plum tomatoes
2 cloves garlic, peeled
1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce
1 15-oz. can black beans, rinsed and drained
Directions
Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.
Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.
Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
MUSHROOM CHICHARRON TACOS
This some from Jocelyn Ramirez in The New York Times cooking newsletter. Jocelyn wrote, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 40 minutes
This can be viewed online at https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparatioin
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs."
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016748-tacos-with-spicy-tofu-tomatoes-and-chard.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
Tuesday, December 21, 2021
Monday, December 20, 2021
Christmas Recipes
Since Christmas is this Saturday, here are six yummy vegetarian offerings for your holiday table. Check out the Mashed Sweet Potatoes with Maple Syrup, the lovely Duchess Potatoes, along with the rest of today's offerings. Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
PUMPKIN SEED PESTO
This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."
Makes 1 serving
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.
Ingredients
1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
1/2 cup toasted pumpkin seed oil
1/4 cup fresh lime juice
1 tsp. salt
Preparation
Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
HARVEST POT PIES
This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."
Makes 8 servings
View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.
Ingredients
2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
Preparation
Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1 - 1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1 - 1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
PUMPKIN SEED PESTO
This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."
Makes 1 serving
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.
Ingredients
1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
1/2 cup toasted pumpkin seed oil
1/4 cup fresh lime juice
1 tsp. salt
Preparation
Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.
Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.
DUCHESS POTATOES
This was in the November/December 2006 issue of Vegetarian Times, page 67. It begins, "Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/duchess-potatoes/.
Ingredients
3 lb. russet potatoes (about 3 large), peeled and cubed
4 Tbs. unsalted butter
3/4 cup low-fat sour cream
2 egg yolks
1/2 cup chopped chives
Preparation
Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.
Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.
HARVEST POT PIES
This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."
Makes 8 servings
View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.
Ingredients
2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed
Preparation
Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1 - 1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1 - 1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
MASHED SWEET POTATOES WITH MAPLE SYRUP
This is from Taste For Life. Prep Time: 10 minutes; Makes 12 servings
To view this online, go to https://tasteforlife.com/healthy-recipes/quick/mashed-sweet-potatoes-with-maple-syrup.
Ingredients
5 lbs red-skinned sweet potatoes
1/2 cup vegan margarine
1/3 cup pure maple syrup
1 tsp ground cinnamon
Salt and freshly ground black pepper
Directions
Peel sweet potatoes and cut into 1-inch chunks.
Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
Friday, December 17, 2021
Friday Recipes
It's the next-to-last Friday before Christmas. Here are six yummy recipes to help you through the weekend, including Winter Vegetable Bean Soup with Pesto and Creamy Pumpkin Mac 'N' Cheese. Enjoy!
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
PUMPKIN SOUP
I'm not sure where this is from; maybe that infamous long-since-forgotten emailing list? Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups veggie broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the veggie broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
Ingredients
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Directions
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season! This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
PUMPKIN SOUP
I'm not sure where this is from; maybe that infamous long-since-forgotten emailing list? Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6
Ingredients
2 tablespoons unsalted butter
3 tablespoons chopped onion
2 tablespoons flour
6 cups veggie broth
one 15-ounce can unsweetened pumpkin puree
one 8-ounce jar applesauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream
freshly ground pepper, to taste
croutons, optional
Directions
Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the veggie broth and pumpkin and stir until smooth.
Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.
Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
Ingredients
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Directions
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season! This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
Thursday, December 16, 2021
Dessert
If you're like many of us, dessert might be your favorite part of the meal. These six dessert recipes are sure to please. Check out the Very Merry Cran-Apple Pie, the Chunky Chocolate-Jam Bars, along with the rest of today's offerings. Enjoy!
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
CHUNKY CHOCOLATE-JAM BARS
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 20 min; Total Time: 50 min; Makes: 32 servings, 1 bar each
Ingredients
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam
Directions
Preheat oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.
Kraft Kitchens Tips
How To Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Great Substitute
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
CHUNKY CHOCOLATE-JAM BARS
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 20 min; Total Time: 50 min; Makes: 32 servings, 1 bar each
Ingredients
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam
Directions
Preheat oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.
Kraft Kitchens Tips
How To Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Great Substitute
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
Wednesday, December 15, 2021
Christmas Recipes
Since Christmas is a little more than a week away, here are six yummy vegetarian recipes for your holiday table, including Maple Pecan Sweet Potato Scones and Best Pecan Pie. Enjoy!
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
IMPOSSIBLY EASY FRENCH APPLE PIE
This also comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
CLASSIC CRANBERRY SAUCE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.” (If I might add, “YUM!!!”)
Time: 15 minutes, plus chilling; Yield: 2 cups
This was featured in “Essential Thanksgiving” (which I highly recommend looking at; go ahead, I’ll wait…), and can be viewed online at https://cooking.nytimes.com/recipes/1015427-classic-cranberry-sauce.
Note: I was shopping yesterday for last minute items for Thanksgiving dinner, and bought a can of jellied cranberry sauce. Yes, I’ll set that out for anyone who wants it (I already have an idea who’ll dig in), but I also intend to make this. Absolutely wonderful!!!
Ingredients
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
2 cups water
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
This is from Anita Schecter on The Spruce Eats. Anita wrote, “The aroma of gingerbread baking is probably one of the most memorable scents of the Christmas holiday. The combination of spices is hard to mistake and we automatically envision decorated cookies or houses. If making gingerbread from scratch seems too complicated, you're not relegated to those elaborately constructed houses—just skip the architectural project and bake up a rich, moist, and fragrant loaf cake instead.
“Gingerbread is also wonderfully customizable. Love the earthy sweetness of molasses? Use more of that and less of the granulated sugar. Want just a hint of molasses? Feel free to reduce it a bit. This recipe strives for a good balance between the two, but sample the batter and decide for yourself.
“As for the spices, ginger, cinnamon, nutmeg, and clove are common, but you can alter the proportions to suit your taste. This recipe leaves out the clove for a milder taste. Finally, the sweet tangy notes of cream cheese frosting adds a decadent touch to this simple cake, but a plain icing or powdered sugar will work fine if you'd like to lighten it up.
“This loaf is lovely and rich enough to serve as dessert, but we won't judge if you decide it makes a great breakfast.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
For the Cake
8 tablespoons unsalted butter (room temperature)
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup buttermilk
For the Frosting
8 ounces cream cheese (softened)
8 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla
Pinch of salt
3 1/2 cups powdered sugar
Directions
Gather the ingredients and preheat the oven to 350 F.
Add the butter and sugar to the bowl of a stand mixer (you can also use a hand mixer) and beat for a few minutes until the sugar has been completely incorporated.
Add the eggs one at a time and continue beating.
Add the molasses and vanilla extract and beat to incorporate.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix.
Butter and flour a loaf pan and pour in the batter.
Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.
Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth.
Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
When the loaf cake has cooled, top with the cream cheese frosting.
Serve and enjoy!
CRANBERRY STREUSEL SWEET POTATOES
This is from that infamous long-since-forgotten emailing list, and begins, “Dotted with crimson cranberries, the streusel topping adds a crunchy touch to mashed sweet potatoes. All the sweetness comes from either the potatoes or cranberries, because no sugar is added.”
Prep Time: 15 minutes; Cooking Time: 60 minutes; Serves: 6
Ingredients
6 medium sweet potatoes, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup soft bread crumbs, (1 slice)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, melted
Directions
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 350ºF. Mash potatoes with 2 tablespoons butter and the salt until no lumps remain. Spoon into ungreased 1-quart casserole. Mix remaining ingredients; sprinkle over potatoes.
Bake uncovered about 30 minutes or until heated through and streusel mixture is golden brown.
IMPOSSIBLY EASY FRENCH APPLE PIE
This also comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2 3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
Tuesday, December 14, 2021
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with yummy drinks, and includes Cafe De Olla and Spice Tea (which, incidently, makes a nice holiday gift!). Enjoy!
CLASSIC HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”
Yield: 4 servings: Time: 10 minutes
View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.
Ingredients
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
3 cups whole milk
4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips
1 to 3 tablespoons granulated sugar
Tiny pinch of fine sea salt
1 teaspoon vanilla extract
Whipped cream or marshmallows, for serving
Preparation
Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
Serve topped with whipped cream or marshmallows.
CARROT CAKE SMOOTHIE
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 10 minutes and serves 1
Ingredients
1 Tbsp shelled walnuts
2/3 cup canned unsweetened full-fat coconut milk
3/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp sea salt
8 drops liquid stevia
1 Tbsp shredded carrot
1 cup ice cubes
Directions
Add walnuts to a blender and pulse until powdery.
Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
Add ice cubes and pulse until thick and creamy, tamping down as necessary.
Pour into a glass and serve immediately.
Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.
SORREL DRINK
This is from the June 20008 issue of Vegetarian Times, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Ingredients
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
Ingredients
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
Ingredients
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4 – 5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
CLASSIC HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”
Yield: 4 servings: Time: 10 minutes
View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.
Ingredients
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
3 cups whole milk
4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips
1 to 3 tablespoons granulated sugar
Tiny pinch of fine sea salt
1 teaspoon vanilla extract
Whipped cream or marshmallows, for serving
Preparation
Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
Serve topped with whipped cream or marshmallows.
CARROT CAKE SMOOTHIE
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 10 minutes and serves 1
Ingredients
1 Tbsp shelled walnuts
2/3 cup canned unsweetened full-fat coconut milk
3/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp sea salt
8 drops liquid stevia
1 Tbsp shredded carrot
1 cup ice cubes
Directions
Add walnuts to a blender and pulse until powdery.
Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
Add ice cubes and pulse until thick and creamy, tamping down as necessary.
Pour into a glass and serve immediately.
Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.
SORREL DRINK
This is from the June 20008 issue of Vegetarian Times, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”
Ingredients
Sorrel Drink:
3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
10 whole cloves
1/4 tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
Simple Syrup:
1 C sugar
1 C water
Ingredients
To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.
To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.
Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.
Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan
SPICE TEA
I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!
Ingredients
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Directions
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4 – 5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Taco Tuesday
Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.
But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Tacos with Roasted Potatoes Squash and Peppers (Rajas) and Banana Chocolate Tacos. Enjoy!
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid's favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Tacos with Roasted Potatoes Squash and Peppers (Rajas) and Banana Chocolate Tacos. Enjoy!
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid's favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
SNAPPY TACOS
This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.
To view this online, click here.
Ingredients:
4 tsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
12-oz. pkg. soy crumbles, plain or taco-flavored
1/4 cup dark beer (see Note
1/2 cup low-sodium vegetable broth
2 tsp. chili powder
1 tsp. dried oregano
2 large jalapeno peppers, seeded and finely chopped
1/2 cup salsa, drained
1/2 cup chopped cilantro
8 taco shells
Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.
Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup
Instructions:
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.
Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.
Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.
Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
This can be found here.
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
Subscribe to:
Comments (Atom)