It's Monday, time to get the work week started. Of course, there are those of us who do work Saturday and/or Sunday; hopefully, we do manage to get two days off together for a somewhat modified weekend, right?
But if you're like so many of us, those two days off are never quite enough to get everything done that you'd planned to do. Thank goodness, there's always next weekend.
In the meantime, we do need to eat. So, to that end, here are six yummy vegetarian recipes to get your week started off just right, including Spicy Bean & Rice Burritos and Roast Veggie Pasta. Enjoy!
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
CHEESY, SPICY BLACK BEAN BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake.
Ingredients
3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
CHEESY WHITE BEAN-TOMATO BAKE
This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad."
Yield: 4 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake.
Ingredients
1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)
Preparation
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
GOLDEN VEGETABLES
This comes from Vegetarian Times (May 2005 issue, page 83), and begins, "Yellow zucchini is also called 'gold bar' squash. Presentation is everything here." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/golden-vegetables/.
Ingredients
2 large (1 lb.) yellow bell peppers
1 lb. yellow zucchini
1 lb. very small baby carrots
4 Tbs. unsalted butter or soy margarine
1/4 tsp. white pepper
Preparation
Put whole bell peppers upright on cutting board. Using sharp knife, cut off 4 or 5 strips from top to bottom. This should leave top, bottom and seed core in one piece. Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide.
Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.
Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes. Set aside.
To serve, heat butter in heavy-bottomed skillet over medium heat. Crush saffron, and add it to butter. Add salt, pepper and nutmeg. Do not let butter brown. Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet. Remove from heat before peppers and zucchini wilt. Serve hot.
Monday, August 8, 2022
Friday, August 5, 2022
Friday Recipes
It's finally Friday. Yay! Here are six yummy vegetarian recipes to help you through the weekend, including Smoky Mac & Cheese, Lentil Chickpea Sloppy Joes, and Frozen Crème Brûlée. Enjoy!
BAKED PEACHES WITH CARAMEL SAUCE
This comes from Vegetarian Times, and begins, "Serve the peaches topped with your favorite frozen dessert." Serves 6.
While it was on page 59 of the July/August 2005 issue, you can find it at https://www.vegetariantimes.com/recipes/baked-peaches-with-caramel-sauce/.
Ingredients
2 lb. peaches
1/2 cup maple syrup
1/2 cup rice syrup
1 cinnamon stick
1 vanilla bean
1 tsp. fresh lemon juice
1 pint frozen dessert
Preparation
Preheat oven to 400F.
Bring large saucepan of water to a boil. Add peaches; blanch 1 minute. Using spoon, remove peaches; slip off skins. Halve peaches, and remove pits.
Combine maple syrup, rice syrup, 1/3 cup water, cinnamon stick and salt in 8×11-inch baking dish; blend. Cut vanilla bean in half lengthwise. Open bean, flatten and scrape out seeds. Add seeds and pod to dish. Arrange peaches in syrup, cut side up.
Bake 15 to 20 minutes, turning peaches once after 10 minutes, or until tender. Using spoon, remove peaches from syrup; set aside. Remove and discard cinnamon stick and vanilla bean pod. Pour pan syrup and lemon juice into skillet. Bring mixture to a boil. Cook, uncovered, until thickened, about 5 minutes.
Serve peaches warm, topped with scoop of frozen dessert and drizzled with caramel sauce.
SMOKY MAC & CHEESE
This is originally from I Heart Cheese, by Mihaela Metaxa-Albu, and reprinted on Taste for Life. You can view this online at https://tasteforlife.com/healthy-recipes/main-course/smoky-mac-cheese.
Ingredients
3 tbsp butter, divided
2 tbsp gluten-free all-purpose flour blend
1 tbsp smoked paprika
3/4 tsp ground nutmeg
2-1/2 cups whole milk
2 cups smoked Cheddar, shredded
1/4 cup breadcrumbs (gluten-free if needed)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1 lb mini penne pasta (gluten-free if needed)
Directions
Preheat the oven to 375°F.
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
In a small skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
Divide among six 1-1/4 cup ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Notes
Give standard mac and cheese an upgrade! This wonderfully smoky, uber-cheesy mac and cheese makes itself at home with any barbecued meat.
Smoked Cheddar gives lusciously creamy cheese sauce a bold flavor, which is further enhanced by the smoked paprika.
Fold the sauce with bite-size, al dente penne pasta and top with freshly toasted, seasoned breadcrumbs for a delicious crunch.
Tips
Undercook the pasta! If the package says 6 to 8 minutes for al dente, go for 5 to 6 minutes. This way, when baked with the sauce it won’t become overcooked and mushy.
Make sure to use a gluten-free flour blend with tapioca or cornstarch, as this helps thicken your sauce better than regular flour.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
EDAMAME SUCCOTASH
This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Preparation
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp Eden Black Pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS
This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)
For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.
Ingredients
1 large shallot, halved and thinly sliced
1 jalapeño or other fresh hot chile, thinly sliced
3 tablespoons neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated
Preparation
In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.
To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.
Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.
BAKED PEACHES WITH CARAMEL SAUCE
This comes from Vegetarian Times, and begins, "Serve the peaches topped with your favorite frozen dessert." Serves 6.
While it was on page 59 of the July/August 2005 issue, you can find it at https://www.vegetariantimes.com/recipes/baked-peaches-with-caramel-sauce/.
Ingredients
2 lb. peaches
1/2 cup maple syrup
1/2 cup rice syrup
1 cinnamon stick
1 vanilla bean
1 tsp. fresh lemon juice
1 pint frozen dessert
Preparation
Preheat oven to 400F.
Bring large saucepan of water to a boil. Add peaches; blanch 1 minute. Using spoon, remove peaches; slip off skins. Halve peaches, and remove pits.
Combine maple syrup, rice syrup, 1/3 cup water, cinnamon stick and salt in 8×11-inch baking dish; blend. Cut vanilla bean in half lengthwise. Open bean, flatten and scrape out seeds. Add seeds and pod to dish. Arrange peaches in syrup, cut side up.
Bake 15 to 20 minutes, turning peaches once after 10 minutes, or until tender. Using spoon, remove peaches from syrup; set aside. Remove and discard cinnamon stick and vanilla bean pod. Pour pan syrup and lemon juice into skillet. Bring mixture to a boil. Cook, uncovered, until thickened, about 5 minutes.
Serve peaches warm, topped with scoop of frozen dessert and drizzled with caramel sauce.
SMOKY MAC & CHEESE
This is originally from I Heart Cheese, by Mihaela Metaxa-Albu, and reprinted on Taste for Life. You can view this online at https://tasteforlife.com/healthy-recipes/main-course/smoky-mac-cheese.
Ingredients
3 tbsp butter, divided
2 tbsp gluten-free all-purpose flour blend
1 tbsp smoked paprika
3/4 tsp ground nutmeg
2-1/2 cups whole milk
2 cups smoked Cheddar, shredded
1/4 cup breadcrumbs (gluten-free if needed)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1 lb mini penne pasta (gluten-free if needed)
Directions
Preheat the oven to 375°F.
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
In a small skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
Divide among six 1-1/4 cup ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Notes
Give standard mac and cheese an upgrade! This wonderfully smoky, uber-cheesy mac and cheese makes itself at home with any barbecued meat.
Smoked Cheddar gives lusciously creamy cheese sauce a bold flavor, which is further enhanced by the smoked paprika.
Fold the sauce with bite-size, al dente penne pasta and top with freshly toasted, seasoned breadcrumbs for a delicious crunch.
Tips
Undercook the pasta! If the package says 6 to 8 minutes for al dente, go for 5 to 6 minutes. This way, when baked with the sauce it won’t become overcooked and mushy.
Make sure to use a gluten-free flour blend with tapioca or cornstarch, as this helps thicken your sauce better than regular flour.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
EDAMAME SUCCOTASH
This is from the July/August 2008 issue of Vegetarian Times, page 37. It begins, "Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/edamame-succotash/.
Ingredients
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Preparation
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp Eden Black Pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS
This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)
For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.
Ingredients
1 large shallot, halved and thinly sliced
1 jalapeño or other fresh hot chile, thinly sliced
3 tablespoons neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated
Preparation
In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.
To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.
Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.
Thursday, August 4, 2022
Drinks
As hot as August tends to be (at least here in Florida), staying hydrated is so important. Therefore, today's post deals with drinks to help keep you hydrated, and includes Vietnamese Iced Coffee and Cafe de Olla. Enjoy!
HEALTHY TRIPLE-LAYER SMOOTHIE
This comes from PETA. Makes 3 servings; Prep Time: 5 minutes; Cook Time: 0
To view this online, go to https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
STARBUCKS CARAMEL FRAPPUCCINO COPYCAT
This is from Kiley Heidtbrink at AllRecipes. Kiley wrote, "This is my version of Starbucks Caramel Frappuccino! It's easy to make at home by blending coffee with milk, caramel sauce, and ice. Top each glass with whipped cream and drizzle more caramel sauce on top. Serve with a straw."
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/.
Ingredients
2 cups ice
1 cup strongly brewed black coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Directions
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.
Pour into two 16-ounce glasses.
Tips
You can make strong coffee by using 2 tablespoons ground coffee beans per 1 cup water in your coffee maker.
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.
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 occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
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.
Ingredients
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
Directions
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
VIETNAMESE ICE COFFEE
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink."
Yield: 4 servings (about 2 1/2 cups); Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020268-vietnamese-iced-coffee.
Ingredients
1 cup finely ground dark roast coffee, such as French roast
3 cups boiling water
1/2 cup sweetened condensed milk
Preparation
Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
Line a coffee cone with a paper filter and place the cone over another heatproof container.
Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.
Tip
The brewed coffee can be made a few days in advance and kept chilled in the fridge.
HEALTHY TRIPLE-LAYER SMOOTHIE
This comes from PETA. Makes 3 servings; Prep Time: 5 minutes; Cook Time: 0
To view this online, go to https://www.peta.org/recipes/detox-smoothie/.
Ingredients
3 cups banana chunks, frozen
1 20-oz. can pineapple chunks, juice reserved
1/2 cup kale or spinach leaves
1/2 cup raspberries
1 cup blueberries
Instructions
Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.
Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.
Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.
STARBUCKS CARAMEL FRAPPUCCINO COPYCAT
This is from Kiley Heidtbrink at AllRecipes. Kiley wrote, "This is my version of Starbucks Caramel Frappuccino! It's easy to make at home by blending coffee with milk, caramel sauce, and ice. Top each glass with whipped cream and drizzle more caramel sauce on top. Serve with a straw."
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/.
Ingredients
2 cups ice
1 cup strongly brewed black coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Directions
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.
Pour into two 16-ounce glasses.
Tips
You can make strong coffee by using 2 tablespoons ground coffee beans per 1 cup water in your coffee maker.
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.
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 occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
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.
Ingredients
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
Directions
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
VIETNAMESE ICE COFFEE
This is from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink."
Yield: 4 servings (about 2 1/2 cups); Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020268-vietnamese-iced-coffee.
Ingredients
1 cup finely ground dark roast coffee, such as French roast
3 cups boiling water
1/2 cup sweetened condensed milk
Preparation
Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
Line a coffee cone with a paper filter and place the cone over another heatproof container.
Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.
Tip
The brewed coffee can be made a few days in advance and kept chilled in the fridge.
Wednesday, August 3, 2022
Homemade Bread
There's just something yummy about Homemade Bread: the way it smells while baking, the texture, the whole experience...
To that end, here are six yummy homemade bread recipes to help you through the day, including Browned Butter Jalapeno Cornbread and Challah. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
CHALLAH
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes 1 large loaf; about 20 to 25 slices.
Ingredients
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
OATMEAL BREAD
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes 2 loaves.
Ingredients
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
BLUEBERRY DROP BISCUITS
This is from the infamous long-since-forgotten emailing list. Serves 8 to 10.
Ingredients
1 cup blueberries
3 tablespoons sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cold shortening
1 cup cold milk
Directions
Butter a baking sheet. Wash drain and dry the blueberries. In a medium bowl combine the blueberries with 2 tablespoons sugar. In a separate bowl sift together the flour, baking powder and salt. Cut the shortening in to the mixture with a pastry blender. Add the milk stirring with a fork. Add the blueberries. Drop by spoonfuls 1 inch apart on the prepared baking sheet. Sprinkle the biscuits with the remaining tablespoon of sugar. Bake at 450 degrees for 12 minutes. Serve hot with butter.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
To that end, here are six yummy homemade bread recipes to help you through the day, including Browned Butter Jalapeno Cornbread and Challah. Enjoy!
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
CHALLAH
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes 1 large loaf; about 20 to 25 slices.
Ingredients
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
OATMEAL BREAD
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
This recipe makes 2 loaves.
Ingredients
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
BLUEBERRY DROP BISCUITS
This is from the infamous long-since-forgotten emailing list. Serves 8 to 10.
Ingredients
1 cup blueberries
3 tablespoons sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cold shortening
1 cup cold milk
Directions
Butter a baking sheet. Wash drain and dry the blueberries. In a medium bowl combine the blueberries with 2 tablespoons sugar. In a separate bowl sift together the flour, baking powder and salt. Cut the shortening in to the mixture with a pastry blender. Add the milk stirring with a fork. Add the blueberries. Drop by spoonfuls 1 inch apart on the prepared baking sheet. Sprinkle the biscuits with the remaining tablespoon of sugar. Bake at 450 degrees for 12 minutes. Serve hot with butter.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
NUTELLA BANANA BREAD
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."
Yield: One 9-inch loaf; Time: 1 hour 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.
Ingredients
1/2 cup unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups mashed bananas, from about 3 medium bananas
2/3 cup granulated sugar
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread, like Nutella
Preparation
Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Tuesday, August 2, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cornmeal-Crusted Sweet Potato Rice Burgers and Crispy Tofu and Cabbage Stir-Fry. Enjoy!
BAKED RISOTTO WITH GREENS AND PEAS
This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."
Yield: 4 servings; Time: 30 minutes
To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice
Preparation
Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
ROASTED VEGETABLES
Long since forgotten email list. The person who posted this wrote that it was from page 201 of THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw. Makes 8 SERVINGS
Ingredients
1 large rutabaga, peeled and cut into 1-inch cubes
1 large turnip, peeled and cut into 1-inch cubes
2 cups baby carrots
2 cups small Brussels sprouts (see Note 1)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sugar-free maple syrup
Directions
Preheat oven to 400 degrees F.
Combine the rutabaga, turnip, carrots, and Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper. Transfer to a roasting or broiler pan. Use a rubber spatula to scrape the bowl clean of any remaining oil, salt, and pepper; drizzle it over the vegetables.
Roast, tossing every 10 minutes or so to prevent sticking, until golden brown and tender, about 1 hour and 10 minutes.
Pour the maple syrup into the hot roasting pan and toss with the roasted vegetables (see Note 2). Pour the entire mixture into a serving bowl and drizzle the remaining juices over the vegetables.
NOTE 1: For accurate and even cooking make a small "x" with a paring knife in the stem end of each Brussels sprout.
NOTE 2: If you want a sweet-and-sour dressing, add 1 tablespoon cider vinegar to the oil, and drizzle over the hot vegetables.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Preparation
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
CRISPY TOFU AND CABBAGE STIR-FRY
This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.
"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Directions
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
CORNMEAL-CRUSTED SWEET POTATO RICE BURGERS
This is from Lisa Lotts on One Green Planet. Lisa wrote, "Why have a platter of grains, beans, and vegetables when you can make the same ingredients into a comfort food favorite? This veggie patty is made with one sweet potato, cannellini beans, onion, rice, and plenty of seasoning. It's crusted in cornmeal and pan-fried to create a perfectly crunchy exterior that contrasts wonderfully with the soft interior. Dress this up with plenty of toppings like mashed avocado, juicy slices of tomato, lettuce, and mustard."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/cornmeal-crusted-sweet-potato-rice-burgers/.
Ingredients
For the Patties:
1 large sweet potato
1 13-ounce can great northern or cannellini beans
1 onion, diced fine
2 garlic cloves, minced
2 cups packed kale leaves, tough stems removed, finely chopped
1 cup cooked rice
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chipotle powder
A dash of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil or coconut oil, divided
1/2 cup cornmeal
For the Burgers:
Hamburger rolls
Mashed avocado
Sliced tomatoes
Sliced onion
Lettuce leaves
Ketchup
Mustard
Barbeque sauce
Preparation
Preheat the oven to 400°F and bake the sweet potato for 30-40 minutes until cooked through and soft. Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the beans and mash them into the potato mixture. Set aside.
In a large skillet, preferably cast iron, heat one tablespoon of the oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the garlic and kale and cook for an additional 2-3 minutes until kale is wilted. Stir in the cumin, paprika, chipotle, cayenne, kosher salt, and black pepper. Transfer the kale mixture to the potato mixture. Add the rice and stir to combine. With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.
Meanwhile, add the cornmeal to a shallow dish. Add one tablespoon of oil to the cast iron skillet and heat over medium-medium high heat.
Carefully coat the patties in the cornmeal mixture and add to the hot pan. Cook patties for 4-5 minutes per side until they are crispy and browned on the outside. Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments.
BAKED RISOTTO WITH GREENS AND PEAS
This comes from Kay Chun on The New York Times cooking site. Kay wrote, "This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy."
Yield: 4 servings; Time: 30 minutes
To view t his online, go to https://cooking.nytimes.com/recipes/1021287-baked-risotto-with-greens-and-peas.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice
Preparation
Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
ROASTED VEGETABLES
Long since forgotten email list. The person who posted this wrote that it was from page 201 of THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw. Makes 8 SERVINGS
Ingredients
1 large rutabaga, peeled and cut into 1-inch cubes
1 large turnip, peeled and cut into 1-inch cubes
2 cups baby carrots
2 cups small Brussels sprouts (see Note 1)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sugar-free maple syrup
Directions
Preheat oven to 400 degrees F.
Combine the rutabaga, turnip, carrots, and Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper. Transfer to a roasting or broiler pan. Use a rubber spatula to scrape the bowl clean of any remaining oil, salt, and pepper; drizzle it over the vegetables.
Roast, tossing every 10 minutes or so to prevent sticking, until golden brown and tender, about 1 hour and 10 minutes.
Pour the maple syrup into the hot roasting pan and toss with the roasted vegetables (see Note 2). Pour the entire mixture into a serving bowl and drizzle the remaining juices over the vegetables.
NOTE 1: For accurate and even cooking make a small "x" with a paring knife in the stem end of each Brussels sprout.
NOTE 2: If you want a sweet-and-sour dressing, add 1 tablespoon cider vinegar to the oil, and drizzle over the hot vegetables.
WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.
Ingredients
2 3/4 cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
1/2 tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta
1/4 cup frozen peas
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets
Preparation
Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.
Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.
Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.
CRISPY TOFU AND CABBAGE STIR-FRY
This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.
"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..
Ingredients
1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)
Directions
In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.
Tip
It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
CORNMEAL-CRUSTED SWEET POTATO RICE BURGERS
This is from Lisa Lotts on One Green Planet. Lisa wrote, "Why have a platter of grains, beans, and vegetables when you can make the same ingredients into a comfort food favorite? This veggie patty is made with one sweet potato, cannellini beans, onion, rice, and plenty of seasoning. It's crusted in cornmeal and pan-fried to create a perfectly crunchy exterior that contrasts wonderfully with the soft interior. Dress this up with plenty of toppings like mashed avocado, juicy slices of tomato, lettuce, and mustard."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/cornmeal-crusted-sweet-potato-rice-burgers/.
Ingredients
For the Patties:
1 large sweet potato
1 13-ounce can great northern or cannellini beans
1 onion, diced fine
2 garlic cloves, minced
2 cups packed kale leaves, tough stems removed, finely chopped
1 cup cooked rice
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chipotle powder
A dash of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil or coconut oil, divided
1/2 cup cornmeal
For the Burgers:
Hamburger rolls
Mashed avocado
Sliced tomatoes
Sliced onion
Lettuce leaves
Ketchup
Mustard
Barbeque sauce
Preparation
Preheat the oven to 400°F and bake the sweet potato for 30-40 minutes until cooked through and soft. Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the beans and mash them into the potato mixture. Set aside.
In a large skillet, preferably cast iron, heat one tablespoon of the oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the garlic and kale and cook for an additional 2-3 minutes until kale is wilted. Stir in the cumin, paprika, chipotle, cayenne, kosher salt, and black pepper. Transfer the kale mixture to the potato mixture. Add the rice and stir to combine. With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.
Meanwhile, add the cornmeal to a shallow dish. Add one tablespoon of oil to the cast iron skillet and heat over medium-medium high heat.
Carefully coat the patties in the cornmeal mixture and add to the hot pan. Cook patties for 4-5 minutes per side until they are crispy and browned on the outside. Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments.
Taco Tuesday
It's time for another Taco Tuesday. Today's vegetarian tacos include Black Bean Tacos with Roasted Peppers and Onions, Jackfruit Vegan Tacos and Delicious Vegan Battered ‘Fish’ Tacos. Enjoy!
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.
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
JACKFRUIT VEGAN TACOS
This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."
Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.
Ingredients
2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 tablespoon vegetable oil
1 tablespoon water, or more as needed
2 tablespoons taco seasoning mix, or to taste
4 taco shells
1/2 cup salsa, or to taste
Directions
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
VEGETARIAN TACO BAKE
This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.
"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."
Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6
To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.
Ingredients
1 15-ounce can pinto beans or ranchero beans, drained
1 15-ounce can diced tomatoes
1 4-ounce can chopped green chiles
3 cups cooked brown or white rice (from 1 cup dried rice)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)
Cilantro for garnish (optional)
Tortilla chips for serving
Preparation
Preheat the oven to 375 degrees F.
Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.
Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.
Bake for 30 minutes.
Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is also from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
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.
DELICIOUS VEGAN BATTERED 'FISH' TACOS
This comes from PETA. Makes 6 tacos.
To view this online, go to https://www.peta.org/recipes/fish-tacos/.
Ingredients
1 pkg. Gardein fishless filets
1 tsp. oil or lime juice
6 medium-sized corn tortillas
1/2 cup guacamole or 1 avocado, sliced
Diced onion (optional)
Chopped cilantro (optional)
Jalapeño slices (optional)
Lime juice (optional)
Instructions
Cook the fishless filets according to package directions.
Warm the oil in a pan over medium heat. Place a tortilla in the pan and cook, turning once, until softened.
Remove from the pan and spread with 1 tablespoonful of the guacamole.
Cut the cooked fishless filets into strips and place 3 strips on the tortilla. If desired, top with diced onion, chopped cilantro, and jalapeño slices and drizzle with lime juice.
Repeat with the remaining tortillas.
Serve with salsa, vegan sour cream, or vegan tartar sauce.
JACKFRUIT VEGAN TACOS
This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."
Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.
Ingredients
2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 tablespoon vegetable oil
1 tablespoon water, or more as needed
2 tablespoons taco seasoning mix, or to taste
4 taco shells
1/2 cup salsa, or to taste
Directions
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
VEGETARIAN TACO BAKE
This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.
"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."
Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6
To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.
Ingredients
1 15-ounce can pinto beans or ranchero beans, drained
1 15-ounce can diced tomatoes
1 4-ounce can chopped green chiles
3 cups cooked brown or white rice (from 1 cup dried rice)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)
Cilantro for garnish (optional)
Tortilla chips for serving
Preparation
Preheat the oven to 375 degrees F.
Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.
Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.
Bake for 30 minutes.
Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is also from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
Monday, August 1, 2022
Pasta
It's Monday, time to get the work week started. Since Mondays tend to be a little tough, I figured to start the week off with what I've long considered one of my favorite comfort foods: Pasta. Today's offerings include One-Pot Pasta Primavera and Rigatoni Torte with Ricotta and Fall Vegetables. Yum! Enjoy!
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from Vegetarian Times (November 2013, page 55), and begins, "Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/rigatoni-torte-with-ricotta-and-fall-vegetables/.
Ingredients
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preparation
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
RED CABBAGE RAGU
This comes from Ali Slagle in The New York Times cooking enewsletter. Ali wrote, "What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead."
Yield: 4 servings; Time: 1 hour
To view this online, go to https://cooking.nytimes.com/recipes/1023000-red-cabbage-ragu.
Ingredients
6 tablespoons extra-virgin olive oil, plus more as needed
1 medium red cabbage (1 1/2 to 2 pounds), cut through the core into 6 wedges
Kosher salt and black pepper
1 red or yellow onion, coarsely chopped
5 garlic cloves, coarsely chopped
4-1/2 ounces (1 tube) double concentrate tomato paste, or 6 ounces (1 can) tomato paste
1/3 cup red wine
3/4 cup coarsely chopped parsley (from 1 1/2 cups leaves and tender stems)
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes (optional)
1 pound tube pasta, like rigatoni or paccheri
Preparation
In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
HEARTY BROCCOLI AND ORECCHIETTE
This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "A classic Italian combination is filled out with mushrooms and spicy soy sausage for a hearty main dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/hearty-broccoli-and-orecchiette/.
Ingredients
1 cup orecchiette pasta
6 cups small broccoli florets
2 Tbs. olive oil
3 cups sliced button mushrooms
1 Soyrizo sausage (6 oz.), chopped
1 clove garlic, minced (1 tsp.)
Preparation
Cook pasta according to package directions for al dente in large pot of boiling, salted water; add broccoli 3 minutes before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and set aside.
Wipe out pot, add oil, and heat over medium heat. Add mushrooms and Soyrizo, and cook 7 to 10 minutes, or until mushrooms are browned. Stir in garlic, and cook 30 seconds. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3 to 4 minutes, or until heated through. Season with salt and pepper, if desired.
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from Vegetarian Times (November 2013, page 55), and begins, "Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form." Makes 12 servings
To view this online, go to https://www.vegetariantimes.com/recipes/rigatoni-torte-with-ricotta-and-fall-vegetables/.
Ingredients
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preparation
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
ONE-POT PASTA PRIMAVERA
This comes from Vegetarian Times, and begins, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Makes 4 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/one-pot-pasta-primavera/.
Ingredients
3 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 tsp. grated lemon zest
\8 oz. fusilli pasta
2 small yellow squash, halved and cut into 1/2-inch-thick slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli florets (3 cups)
2 cups halved cherry tomatoes
\8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Preparation
Combine oil, garlic, and lemon zest in small bowl. Set aside.
Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.
Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.
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