While I usually don't post here on weekends, today just seemed like the perfect morning to post. Here are six yummy recipes perfect for a Pasta Party, including Creamy Zucchini Fettuccine and Baked Ziti. Enjoy!
FRESH VEGGIE PASTA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. thin spaghetti or angel hair pasta
4 medium tomatoes, chopped
1/2 small white onion, finely chopped
1 lb. shelled edamame, steamed
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg
SPAGHETTI WITH EGGS
This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
3 cups tomato sauce
4 Tbsp. butter
1 medium onion, peeled
6 large hardboiled eggs, peeled
1 lb. spaghetti
Grated Romano cheese
Instructions
In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.
Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg
SPAGHETTINI WITH MUSHROOMS, GARLIC & OIL
This is from FamilyTime, and begins, “Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.”
Serves: 4; Prep Time: 5 minutes; Cook Time: 9 minutes
To view this online, click here.
Ingredients
1/2 cup olive oil
3 garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
Directions
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Note: The Baked Ziti can be found in my e-cookbook, Off the Wall Cookbook.
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
Saturday, July 22, 2017
Friday, July 21, 2017
Friday Recipes
It's finally Friday. Hooray! Here are six recipes to help you through the weekend, including Celebration Cake and Summer Vegetable Skillet Lasagna. Enjoy!
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
CELEBRATION CAKE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. I think it’s best if it is superrustic,’ Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.”
Yield: Serves 10-20; Time: 24 hours, plus freezing
This was featured in “Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi” and can be viewed online here.
Ingredients
For the Layer Cakes:
15 1/2 ounces dark baking chocolate (70 percent cocoa), chopped
9 ounces egg yolks (the yolks from 14 or 15 large eggs)
15 1/2 ounces superfine sugar
14 ounces egg whites (the whites from about 10 large eggs)
1 tablespoon brandy
For the Ganache:
10 1/2 ounces white chocolate, chopped
1 1/4 cups heavy cream
To Finish:
1 1/2 cups heavy cream
7 ounces blueberries, with 8 or so set aside for garnish
7 ounces blackberries, with 12 or so set aside for garnish
7 ounces strawberries, trimmed and thinly sliced, lengthwise
7 ounces raspberries, with 8 or so set aside for garnish
Powdered sugar, to dust (optional)
Preparation
To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you’re baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
Mix the berries you are not holding back for garnish in a large bowl, and set aside.
Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you’re not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
Glycemic Index: 22, Glycemic Load: 1
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=768
Online version: http://diabeticgourmet.com/recipes/html/768.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1 Fat
VEGETARIAN DUMPLINGS
While this comes from Alton Brown of The Food Network’s Good Eats, I originally saw it in the food section of Tampa Bay Times. Janet K. Keeler wrote for the Times for years, handling food and travel, and is a visiting assistant professor (as well as coordinator of the Food Writing and Photography Graduate Certificate) in the Journalism Department at the University of South Florida St. Petersburg. She’s also the author of Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips).
Total Time: 1 hr 2 minutes; Active Time: 50 minutes; Yield: 35 to 40 dumplings; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/alton-brown/vegetarian-steamed-dumplings-recipe-1942919.
To view Janet’s article with this and several other dumpling recipes, click here.
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small dumpling wrappers
Nonstick vegetable spray, for the steamer
Preheat the oven to 200 degrees.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Makes at least 35 dumplings.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
CELEBRATION CAKE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. I think it’s best if it is superrustic,’ Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.”
Yield: Serves 10-20; Time: 24 hours, plus freezing
This was featured in “Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi” and can be viewed online here.
Ingredients
For the Layer Cakes:
15 1/2 ounces dark baking chocolate (70 percent cocoa), chopped
9 ounces egg yolks (the yolks from 14 or 15 large eggs)
15 1/2 ounces superfine sugar
14 ounces egg whites (the whites from about 10 large eggs)
1 tablespoon brandy
For the Ganache:
10 1/2 ounces white chocolate, chopped
1 1/4 cups heavy cream
To Finish:
1 1/2 cups heavy cream
7 ounces blueberries, with 8 or so set aside for garnish
7 ounces blackberries, with 12 or so set aside for garnish
7 ounces strawberries, trimmed and thinly sliced, lengthwise
7 ounces raspberries, with 8 or so set aside for garnish
Powdered sugar, to dust (optional)
Preparation
To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you’re baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
Mix the berries you are not holding back for garnish in a large bowl, and set aside.
Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you’re not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Yield: 6 servings
Serving size: 3/4 cup
Glycemic Index: 22, Glycemic Load: 1
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=768
Online version: http://diabeticgourmet.com/recipes/html/768.shtml
Ingredients
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1 Fat
VEGETARIAN DUMPLINGS
While this comes from Alton Brown of The Food Network’s Good Eats, I originally saw it in the food section of Tampa Bay Times. Janet K. Keeler wrote for the Times for years, handling food and travel, and is a visiting assistant professor (as well as coordinator of the Food Writing and Photography Graduate Certificate) in the Journalism Department at the University of South Florida St. Petersburg. She’s also the author of Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips).
Total Time: 1 hr 2 minutes; Active Time: 50 minutes; Yield: 35 to 40 dumplings; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/alton-brown/vegetarian-steamed-dumplings-recipe-1942919.
To view Janet’s article with this and several other dumpling recipes, click here.
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small dumpling wrappers
Nonstick vegetable spray, for the steamer
Preheat the oven to 200 degrees.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Makes at least 35 dumplings.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
Thursday, July 20, 2017
Cherries
Cherries have recently turned up in the produce section of the local Publix. I love cherries, for several reasons, not the least of which is that they taste good. (At least, I think they do!) Besides tasting good and being good for you, I read several years ago that cherries (at least the tart ones) are natures painkiller.
I can hear it now: What?!?! You’re kidding, right? Nope. According to an article in the July 2010 issue of Runner’s World (”Eat This Now: Sour Cherries”), “Sour (or tart) cherries are nature’s painkiller.” (Hint: it’s a short article, but at the end, where it reads ”Kitchen Simple”, there are several ways to get cherries into your diet.) I also Googled “tart cherries” and found numerous hits, including Prevention (”3 Unbelievable Benefits of Tart Cherry Juice”) and WebMD (”Sour Cherry”). I do know I’ve tried eating sour cherries, and even sweet ones, and it seems to help me.
But even if you’re not willing to try cherries to help ease pain, eat them, at least, because they taste good!
Here are six cherry recipes to try. Enjoy!
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
This is from the July 2006 issue of Vegetarian Times, and begins, “This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.” Serves 6.
To view this online, click here.
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)
Preheat oven to 350°F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
Remove from heat and cool, covered, in pot.
Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.
nutritional information Per SERVING: Calories: 352; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 1 mg; Sodium: 492 mg; Fiber: 8 g; Sugar: 10 g
THREE-CHERRY CRUMBLE
This also comes from the July 2006 issue of Vegetarian Times, and begins, “Take cherry flavor to the max with this healthy crumble. The filling is sweetened with cherry juice and dried cherries, while the topping is made with whole-wheat pastry flour. (Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling ingredients.)” Serves 8.
To view this online, click here.
Three-Cherry Filling
3 cups fresh or frozen pitted cherries
1 cup cherry juice, pomegranate juice or cranberry juice
1/2 cup dried cherries
1/4 cup cornstarch or arrowroot powder
Sesame Seed Topping
1 1/2 cups whole-wheat pastry flour
1/4 cup sesame seeds
1/2 cup vegetable oil
1/2 cup brown rice syrup
1/2 tsp. vanilla extract
Preheat oven to 375F.
To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan. Bring to a boil, reduce heat to medium low, and simmer 5 minutes. Remove from heat, and stir in cornstarch. Spoon into 9×9-inch baking dish.
To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl. Whisk together vegetable oil, rice syrup and vanilla in small bowl. Stir oil mixture into flour mixture until it clumps together.
Crumble topping over cherry filling. Bake 45 minutes, or until topping is golden brown. Let stand 10 minutes before serving.
nutritional information Per SERVING: Calories: 375; Protein: 4 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 54 g; Sodium: 47 mg; Fiber: 5 g; Sugar: 25 g; Vegan
MINI CHERRY CLAFOUTIS
This is also from the July 2006 issue of Vegetarian Times, and begins, “Clafouti, a rustic French dessert, gets a chic twist with these individual versions made in muffin tins. This is also a great all-purpose recipe for other fresh fruit such as apricots, apples, peaches, pears or berries.” Serves 12.
This can be found online by clicking here.
2 large eggs
1/2 cup sugar
1/3 cup ground almonds or almond flour
1/3 cup all-purpose flour
1 cup low-fat milk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 cups pitted fresh or frozen cherries, thawed and drained
confectioners' sugar, for garnish
Preheat oven to 400F. Coat 12 muffin cups with nonstick cooking spray.
Whisk together eggs and sugar in bowl. Add ground almonds and flour, and whisk until smooth. Gradually add milk, whisking constantly, until smooth batter forms. Stir in vanilla and almond extracts. Transfer batter to 4-cup measuring cup or pitcher.
Divide cherries among prepared muffin cups (about 5 cherries per cup). Pour batter into each cup. Bake 20 minutes, or until clafoutis puff up and brown around sides. Cool completely.
Unmold clafoutis with thin spatula or two soup spoons. To warm before serving: Preheat oven to 250F. Place clafoutis on baking sheet lined with aluminum foil. Cover with second sheet of foil, and warm 10 to 15 minutes. Transfer to serving plates and sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 96; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 16 g; Cholesterol: 36 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 13 g
CHOCOLATE-CHERRY BREAKFAST BREAD
A final one from the July 2006 issue of Vegetarian Times, this one begins, “Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven.” Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
CHERRY, CRANBERRY AND BLUEBERRY SMOOTHIE
I made this last week. Majorly yummy!
2 cups soy milk (plain or vanilla soy milk)
3/4 - 1 cup cherries, cut up and pittied
1/2 cup frozen cranberries
1/2 cup frozen blueberries
Put all ingredients in a blender and blend until smooth. Makes 2 servings.
I can hear it now: What?!?! You’re kidding, right? Nope. According to an article in the July 2010 issue of Runner’s World (”Eat This Now: Sour Cherries”), “Sour (or tart) cherries are nature’s painkiller.” (Hint: it’s a short article, but at the end, where it reads ”Kitchen Simple”, there are several ways to get cherries into your diet.) I also Googled “tart cherries” and found numerous hits, including Prevention (”3 Unbelievable Benefits of Tart Cherry Juice”) and WebMD (”Sour Cherry”). I do know I’ve tried eating sour cherries, and even sweet ones, and it seems to help me.
But even if you’re not willing to try cherries to help ease pain, eat them, at least, because they taste good!
Here are six cherry recipes to try. Enjoy!
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
This is from the July 2006 issue of Vegetarian Times, and begins, “This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.” Serves 6.
To view this online, click here.
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)
Preheat oven to 350°F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
Remove from heat and cool, covered, in pot.
Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.
nutritional information Per SERVING: Calories: 352; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 1 mg; Sodium: 492 mg; Fiber: 8 g; Sugar: 10 g
THREE-CHERRY CRUMBLE
This also comes from the July 2006 issue of Vegetarian Times, and begins, “Take cherry flavor to the max with this healthy crumble. The filling is sweetened with cherry juice and dried cherries, while the topping is made with whole-wheat pastry flour. (Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling ingredients.)” Serves 8.
To view this online, click here.
Three-Cherry Filling
3 cups fresh or frozen pitted cherries
1 cup cherry juice, pomegranate juice or cranberry juice
1/2 cup dried cherries
1/4 cup cornstarch or arrowroot powder
Sesame Seed Topping
1 1/2 cups whole-wheat pastry flour
1/4 cup sesame seeds
1/2 cup vegetable oil
1/2 cup brown rice syrup
1/2 tsp. vanilla extract
Preheat oven to 375F.
To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan. Bring to a boil, reduce heat to medium low, and simmer 5 minutes. Remove from heat, and stir in cornstarch. Spoon into 9×9-inch baking dish.
To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl. Whisk together vegetable oil, rice syrup and vanilla in small bowl. Stir oil mixture into flour mixture until it clumps together.
Crumble topping over cherry filling. Bake 45 minutes, or until topping is golden brown. Let stand 10 minutes before serving.
nutritional information Per SERVING: Calories: 375; Protein: 4 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 54 g; Sodium: 47 mg; Fiber: 5 g; Sugar: 25 g; Vegan
MINI CHERRY CLAFOUTIS
This is also from the July 2006 issue of Vegetarian Times, and begins, “Clafouti, a rustic French dessert, gets a chic twist with these individual versions made in muffin tins. This is also a great all-purpose recipe for other fresh fruit such as apricots, apples, peaches, pears or berries.” Serves 12.
This can be found online by clicking here.
2 large eggs
1/2 cup sugar
1/3 cup ground almonds or almond flour
1/3 cup all-purpose flour
1 cup low-fat milk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 cups pitted fresh or frozen cherries, thawed and drained
confectioners' sugar, for garnish
Preheat oven to 400F. Coat 12 muffin cups with nonstick cooking spray.
Whisk together eggs and sugar in bowl. Add ground almonds and flour, and whisk until smooth. Gradually add milk, whisking constantly, until smooth batter forms. Stir in vanilla and almond extracts. Transfer batter to 4-cup measuring cup or pitcher.
Divide cherries among prepared muffin cups (about 5 cherries per cup). Pour batter into each cup. Bake 20 minutes, or until clafoutis puff up and brown around sides. Cool completely.
Unmold clafoutis with thin spatula or two soup spoons. To warm before serving: Preheat oven to 250F. Place clafoutis on baking sheet lined with aluminum foil. Cover with second sheet of foil, and warm 10 to 15 minutes. Transfer to serving plates and sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 96; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 16 g; Cholesterol: 36 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 13 g
CHOCOLATE-CHERRY BREAKFAST BREAD
A final one from the July 2006 issue of Vegetarian Times, this one begins, “Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven.” Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
CHERRY, CRANBERRY AND BLUEBERRY SMOOTHIE
I made this last week. Majorly yummy!
2 cups soy milk (plain or vanilla soy milk)
3/4 - 1 cup cherries, cut up and pittied
1/2 cup frozen cranberries
1/2 cup frozen blueberries
Put all ingredients in a blender and blend until smooth. Makes 2 servings.
Wednesday, July 19, 2017
Drinks
Have you ever gone to the grocery store for a specific item or two and come out with a bunch of stuff you hadn't planned to get? Heck, we've all done this from time to time (sometimes way too often).
It wouldn't be too bad if it wasn't for the fact that: 1) we've spent way too much at the store, 2) we now have items that we might not need, and 3) we've frequently forgotten the specific item we've gone in to buy. (I can visualize you nodding your head about this.)
One of TODAY's latest e-mails has an article on how to deal with this problem. “8 ways to cut calories and cost at the grocery store” have top tips for grocery shopping from TODAY's financial expert Jean Chatzky and nutritionist Joy Bauer. Take a peek at the article to get some ideas on how to same time and money in the grocery store.
And now for today's six drink recipes to help you through the day, including Cafe de Olla and Lizard Lounge Tea. Enjoy!
BANANA GINGER SMOOTHIE
This recipe, as well as the next one ( Orange Dream Creamsicle) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Soothe digestion, heartburn, nausea, and other stomach trouble with the fresh ginger in this natural remedy smoothie recipe.”
Servings: 2
1 banana, sliced
3/4 cup (6 oz) vanilla yogurt
1 Tbsp honey
1/2 tsp freshly grated ginger
Combine the banana, yogurt, honey, and ginger. Blend until smooth.
Nutrition Information: Calories: 157; Protein: 5 g; Carbs: 34 g; Fiber: 1.5 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.8 g; Sodium: 57 mg
ORANGE DREAM CREAMSICLE
This recipe begins, “Need to cool down after a hot weather run? Lap up this citrus-infused healthy smoothie recipe.”
Servings: 1
1 navel orange, peeled
1/4 cup fat-free half-and-half or fat-free yogurt
2 Tbsp frozen orange juice concentrate
1/4 tsp vanilla extract
4 ice cubes
Combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.
Nutrition Information: Calories: 160; Protein: 3 g; Carbs: 36 g; Fiber: 3 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.5 g; Sodium: 60 mg
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
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.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
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!
This can also be found in my e-cookbook, Off the Wall Cooking.
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
MANGO FRAPPE
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/729.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or a blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: Calories: 83; Protein: 1 g; Sodium: 27 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 18 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
It wouldn't be too bad if it wasn't for the fact that: 1) we've spent way too much at the store, 2) we now have items that we might not need, and 3) we've frequently forgotten the specific item we've gone in to buy. (I can visualize you nodding your head about this.)
One of TODAY's latest e-mails has an article on how to deal with this problem. “8 ways to cut calories and cost at the grocery store” have top tips for grocery shopping from TODAY's financial expert Jean Chatzky and nutritionist Joy Bauer. Take a peek at the article to get some ideas on how to same time and money in the grocery store.
And now for today's six drink recipes to help you through the day, including Cafe de Olla and Lizard Lounge Tea. Enjoy!
BANANA GINGER SMOOTHIE
This recipe, as well as the next one ( Orange Dream Creamsicle) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Soothe digestion, heartburn, nausea, and other stomach trouble with the fresh ginger in this natural remedy smoothie recipe.”
Servings: 2
1 banana, sliced
3/4 cup (6 oz) vanilla yogurt
1 Tbsp honey
1/2 tsp freshly grated ginger
Combine the banana, yogurt, honey, and ginger. Blend until smooth.
Nutrition Information: Calories: 157; Protein: 5 g; Carbs: 34 g; Fiber: 1.5 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.8 g; Sodium: 57 mg
ORANGE DREAM CREAMSICLE
This recipe begins, “Need to cool down after a hot weather run? Lap up this citrus-infused healthy smoothie recipe.”
Servings: 1
1 navel orange, peeled
1/4 cup fat-free half-and-half or fat-free yogurt
2 Tbsp frozen orange juice concentrate
1/4 tsp vanilla extract
4 ice cubes
Combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.
Nutrition Information: Calories: 160; Protein: 3 g; Carbs: 36 g; Fiber: 3 g; Sugar: 28 g; Total fat: 1 g; Saturated fat: 0.5 g; Sodium: 60 mg
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
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.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
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!
This can also be found in my e-cookbook, Off the Wall Cooking.
8 oz loose tea
3 orange rinds/peels
1 1/2-2 sticks cinnamon
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
I'll post some single-serving drinks in a later post. In the meantime, enjoy!
MANGO FRAPPE
Yield: 3 cups (3 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/729.shtml
Ingredients
1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes
Directions
Puree the mango in a food processor or a blender. Add the orange and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.
Nutritional Information Per Serving: Calories: 83; Protein: 1 g; Sodium: 27 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 18 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit
Tuesday, July 18, 2017
Taco Tuesday
Who doesn't love tacos? I really can't remember having tacos as a kid. But once I'd moved to Florida with my mom, brother and sister, Mom started fixing tacos on a regular basis. Back then, she'd cook up some ground beef, chop up lettuce and tomatoes, grate up a block of cheese, and put everything in bowls in the middle of the table for us to make our own tacos.
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. In fact, you don't even need meat at all. Today's six taco recipes (including American BBQ Tacos and Jamaican Curried Tempeh Tacos) help prove that point. Enjoy!
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. In fact, you don't even need meat at all. Today's six taco recipes (including American BBQ Tacos and Jamaican Curried Tempeh Tacos) help prove that point. Enjoy!
SPICY MOROCCAN CHICKPEA TACOS
This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.
To view this online, click here.
Ingredients:
2 Tbs. olive oil
1 small onion, cut into 1/2-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
1/4 cup golden raisins
1 Tbs. harissa
1/3 cup grape tomatoes, quartered
Instructions:
Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.
Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
BLACK BEAN & TOASTED CORN TACOS
This also comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.
To view this online, click here.
Ingredients:
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cottage or feta cheese, optional
Instructions:
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g
SEITAN TACOS
This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.
To view this online, click here.
Ingredients
8 ounces seitan strips, 1 package
2 cloves garlic, minced
2 jalapeños, deseeded and minced
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 cup onion, chopped
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped
2 tablespoons honey
3 tablespoons sour cream
3 tablespoons canola oil
1 large tomato, diced
2 cups baby spinach, chopped
1/2 cup shredded cheddar cheese
8 flour tortillas, corn tortillas, or corn taco shells
Directions
Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.
Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.
In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.
Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.
Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.
Notes
I used a thyme flavored honey which added to the herby flavor of the dressing.
Make sure the jalapeno is actually spicy. This dish is better with a little kick!
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
Monday, July 17, 2017
Monday Recipes
Here are today's six yummy recipes to help you through the day, including Espresso Brownies and Watermelon Wonder. Enjoy!
VEGETARIAN DUMPLINGS
While this comes from Alton Brown of The Food Network’s Good Eats, I originally saw it in the food section of Tampa Bay Times. Janet K. Keeler wrote for the Times for years, handling food and travel, and is a visiting assistant professor (as well as coordinator of the Food Writing and Photography Graduate Certificate) in the Journalism Department at the University of South Florida St. Petersburg. She’s also the author of Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips).
Total Time: 1 hr 2 minutes; Active Time: 50 minutes; Yield: 35 to 40 dumplings; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/alton-brown/vegetarian-steamed-dumplings-recipe-1942919.
To view Janet’s article with this and several other dumpling recipes, click here.
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small dumpling wrappers
Nonstick vegetable spray, for the steamer
Preheat the oven to 200 degrees.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Makes at least 35 dumplings.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
VEGETARIAN DUMPLINGS
While this comes from Alton Brown of The Food Network’s Good Eats, I originally saw it in the food section of Tampa Bay Times. Janet K. Keeler wrote for the Times for years, handling food and travel, and is a visiting assistant professor (as well as coordinator of the Food Writing and Photography Graduate Certificate) in the Journalism Department at the University of South Florida St. Petersburg. She’s also the author of Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips).
Total Time: 1 hr 2 minutes; Active Time: 50 minutes; Yield: 35 to 40 dumplings; Level: Intermediate
To view this online, go to http://www.foodnetwork.com/recipes/alton-brown/vegetarian-steamed-dumplings-recipe-1942919.
To view Janet’s article with this and several other dumpling recipes, click here.
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small dumpling wrappers
Nonstick vegetable spray, for the steamer
Preheat the oven to 200 degrees.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Makes at least 35 dumplings.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
Friday, July 14, 2017
Friday Recipes
It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend ahead, including "Better Than the Deli" Macaroni Salad and Tortilla Lasagna. Enjoy!
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
QUICK AND EASY STRAWBERRY RHUBARB FOOL
This comes from Diana Rattray of About.com’s Southern Food expert. Diana wrote, “If you're watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream.
“This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.” Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 pound rhubarb, washed and sliced in 1/2-inch pieces, about 4 cups
4 tablespoons orange juice
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1 pint strawberries, sliced
Preparation
In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.
Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.
Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used.
This will make about 4 servings, depending on the size of your dessert dishes.
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
QUICK AND EASY STRAWBERRY RHUBARB FOOL
This comes from Diana Rattray of About.com’s Southern Food expert. Diana wrote, “If you're watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream.
“This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.” Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 pound rhubarb, washed and sliced in 1/2-inch pieces, about 4 cups
4 tablespoons orange juice
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1 pint strawberries, sliced
Preparation
In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.
Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.
Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used.
This will make about 4 servings, depending on the size of your dessert dishes.
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
"BETTER THAN THE DELI” MACARONI SALAD
Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes
I couldn't find the original link to this recipe. If/when I do find it, I'll post it.
Ingredients:
1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well
1 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup finely diced celery
1/4 cup minced red onion
1/2 cup sweet pickle relish
1/4 finely grated carrot
2 tablespoons finely diced roasted red pepper or pimento
1/4 cup chopped parsley
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon salt, or to taste
Preparation:
Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
CREAMY ZUCCHINI FETTUCCINE
This also comes from The Kitchn’s e-newsletter. Serves 3 (or 2 very hungry people)
To view this online, click here.
Salt, to taste
8 ounces fettuccine
4 tablespoons butter
4 cloves garlic, finely chopped
1/4 to 1/2 teaspoon chile flakes, to taste
2 small zucchini, finely diced
Zest of 1 lemon
1/4 cup heavy cream
1/2 cup grated Romano or Parmesan cheese
Pepper, to taste
Sprinkling of finely chopped fresh basil, optional
Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
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