Have you ever noticed how when you're with a group of people, even if it's only one or two others, that conversation will frequently drift towards food? After all, no matter what your political bent, religious beliefs, or any other factor, we all need to eat, so it had better be both nutritious and yummy. (Yes, yummy is the technical term here.)
A group of my co-workers (who are quickly becoming friends) and I frequently talk about food. It usually starts with, "Oh, wait'll I tell you what I fixed over the weekend!"
"Oh, really? I've got to try that sometime! By the way, I've got the makings of....I'll probably make it this evening!"
One of my friends at work mentioned she wanted to fix stuffed peppers in the near future, as well as wanting a good meatless spaghetti sauce. I'll probably post some good spaghetti sauces in the near future.
And now, for six (yes, six) yummy stuffed pepper recipes to try your hand at, including Stuffed Peppers with Tomato Sauce and Quinoa & Vegetable Stuffed Peppers. (Hope these fit the bill! And I'll keep my eye out for a few more stuffed pepper recipes for a future post.) Enjoy!
Note: I found a seventh stuffed pepper recipe using Boca crumbles, called Italian Grilled Stuffed Peppers, which can be found here.
Also, this was originally posted on this blog on August 31, 2017.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Note: Of course, being a vegetarian blog, I am the last person to recommend adding any kind of meat, as Kaleigh does, but if you'd like to up the protein in this (or any other of the stuffed peppers), you can always add Boca crumbles to the recipe, maybe 1/2 - 1 cup to the total recipe. This would work well if you've cooked up an entire bag of the crumbles, but only used part of the bag and saved the rest.
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
PreparationHeat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Kaleigh added, "Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal." Of course, being a vegetarian blog, you can use this as a side for any non-meat entree, or have a whole pepper on its own. Yum!
STUFFED PEPPERS
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/238.shtml
Ingredients
4 large bell peppers, any color or combination
1 teaspoon olive oil
2 medium tomatoes, chopped (about 1-1/2 cups)
1 medium crookneck squash, diced (about 2 cups)
1 medium zucchini, diced (about 2 cups)
1/2 cup diced onion (1 medium)
2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
1/4 cup sliced water chestnuts (2 ounces)
1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information Per Serving: Calories: 119; Protein: 5 g; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Carbohydrates: 23 g; Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
BARLEY-STUFFED RED PEPPERS
This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.
1 cup uncooked quick-cooking barley
3 cups vegetable or mushroom broth
3 large red bell peppers
2 Tbs. olive oil
1 large onion, peeled and diced
1 Tbs. minced garlic
6 oz. presliced portobello mushrooms, cubed
4 oz. feta cheese, crumbled
1 tsp. lemon juice
1/3 cup chopped flat-leaf parsley
Hot pepper sauce to taste
Salt and freshly ground black pepper
Parsley sprigs for garnish
Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g
QUINOA-STUFFED PEPPERS
This is from Fiona Haynes, About.com's Low Fat Cooking expert. She wrote, “These quinoa-stuffed peppers make a nice low-fat meatless entree or side dish. Quinoa is a wonderful option for those who can't eat gluten, plus it makes a nice change from rice or meat-filled peppers. To make 1 cup of cooked quinoa, you'll need 1/2 cup of quinoa, rinsed, then cooked in 1 cup of water or broth for extra flavor. Make sure your broth
is gluten free if you are feeding this to someone who has a gluten problem.
“I like my peppers to be yielding but still have something of a bite to them. If you prefer your peppers to be softer still, bake them for 10 minutes or so longer.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes; Serves 4
To view this online, click here.
Ingredients
2 large red or yellow bell peppers, halved lengthwise, stem intact
2 tsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups diced cremini mushrooms
1 cup cooked quinoa
1/2 cup fat-free, low-sodium vegetable broth
1 cup chopped baby spinach
1/2 cup chopped fresh parsley
Preparation
Preheat oven to 400 degrees.
Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.
Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.
Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.
Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.
Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.
Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g
QUINOA AND VEGETABLE STUFFED PEPPERS
This comes from Rachel Ray, star of The Food Network’s Rachael Ray’s Week In A Day. Total Time: 1 hr 10 min; Prep: 25 min; Cook: 45 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html?oc=linkback
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese
Directions
Preheat the oven to 450 degrees F.
Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
STUFFED PEPPERS WITH TOMATO SAUCE
This is from Vegetarian Times, and begins, “Simple and festive, these peppers will be welcome at any time of year.”
Makes 8 servings, and can be viewed online here.
Ingredients
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy "sausage" links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
Preparation
Preheat oven to 350F.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition Information: Calories: 270; Carbohydrate Content: 31 g; Cholesterol Content: 15 mg; Fat Content: 11 g; Fiber Content: 5 g; Protein Content: 14 g; Saturated Fat Content: 3 g; Sodium Content: 470 mg; Sugar Content: 4 g
Thursday, January 11, 2018
Wednesday, January 10, 2018
Wednesday Recipes
Half-way through the work-week...Here are six very yummy recipes to help you through the day (and rest of the week), including Vegetarian "Beef" and Guinness Stew and Decadent Vegan Chocolate Truffles. Enjoy!
HERBED MILLET-STUFFED MUSHROOMS
This comes from the October 2015 issue of Vegetarian Times, page 71. It begins, “For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-millet-stuffed-mushrooms/.
1/3 cup millet
4 tsp. olive oil
2 cups chopped button or cremini mushrooms
1/2 cup finely chopped celery (1 stalk)
1/3 cup finely chopped shallot (1 medium)
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh marjoram
6 halves or 12 quarters marinated roasted tomatoes, coarsely chopped
3 Tbs. finely grated Parmesan cheese
1 large egg, lightly beaten
6 large portobello mushrooms, stems and gills removed
1/4 cup coarsely chopped fresh parsley for garnish, optional
Bring millet, 1 tsp. oil, and 1 cup water to a boil in small saucepan. Reduce heat to medium-low, and simmer 10 to 11 minutes, or until liquid is absorbed. Alternately, stir ingredients together in bowl of rice cooker, and cook millet according to rice cooker instructions.
Heat 1 tsp. oil in large skillet over medium high heat. Add chopped mushrooms, and sauté 5 minutes, or until mushrooms begin to brown. Add celery and shallot, and sauté 3 to 5 minutes more, or until vegetables are tender. Remove from heat, and stir in chopped herbs.
Add cooked millet to bowl with mushroom mixture, and stir to combine. Fold in chopped tomatoes, Parmesan,and egg.
Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Arrange portobello mushrooms stem side up on prepared baking sheet, and brush with remaining 2 tsp. oil. Season with salt and pepper, if desired. Spoon heaping 1/3 cup millet stuffing into each portobello cap. Bake 20 to 25 minutes, or until stuffing is heated through and lightly browned on top. Garnish with chopped parsley, if using.
nutritional information Per Per mushroom: Calories: 159; Protein: 7 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 33 mg; Sodium: 130 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time:10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
GREEN BEANS WITH SUNFLOWER SEEDS
Makes: About 3 cups (6 Servings)
Source: The New Family Cookbook For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/867.shtml
Ingredients
1 pound fresh green beans
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper flakes
2 tablespoons shelled sunflower seeds
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
Directions
Snap the ends off the beans. If they are very young, leave the beans whole; if large, break the beans into 2-inch lengths. Place the beans in a saucepan; add 1 cup water and the onion, garlic, salt, and pepper.
Cover and bring to a boil; reduce the heat to a simmer, and cook about 8 minutes, until the beans are crisp-tender; drain.
Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.
Nutritional Information Per Serving: Calories: 38; Protein: 2 g; Fat: 2 g; Sodium: 37 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
LOW-CARB SWEET POTATO CASSEROLE
This recipe from Diabetic Connect starts off, “You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish. This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.” Makes approximately 18 servings of 1/2 cup.
To view this online, click here.
Ingredients
8 medium sweet potatoes, peeled and cubed
1/3 cup orange juice
1/4 cup half & half
1 egg white
3 TBS coconut oil
2 TBS Splenda brown sugar
1 1/4 tsp vanilla extract
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
1/4 cup chopped pecans
zest of 1 orange
Directions
Boil the potatoes in salted water until tender.
Preheat the oven to 350 degrees F.
Grease a medium sized casserole dish and set aside.
When potatoes are done, strain them and pour into a large bowl.
Add the orange juice and half & half and whip with a hand mixer.
Add the egg white, coconut oil and sugar, and beat until well mixed.
Add the vanilla, salt, cinnamon and nutmeg and blend.
Pour into prepared casserole dish and top with pecans and orange zest.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven and serve.
DECADENT VEGAN CHOCOLATE TRUFFLES
This comes from the January/February 2016 issue of Vegetarian Times, page 71. It begins, “Coconut milk stands in for heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of orange-flavored liqueur give them a subtle yet sophisticated edge and aroma. Do not use chocolate chips — they will not melt properly.” Makes 16 to 18 Truffles
8 oz. bittersweet chocolate, finely chopped
1/2 cup full-fat coconut milk
1/2 tsp. pure vanilla extract
1/2tsp. orange-flavored liqueur, such as Cointreau, optional
1 pinch salt
3/4 cup sweetened shredded coconut
1/3 cup unsweetened cocoa powder
Place chocolate in medium heat-proof bowl. Bring coconut milk to a simmer in small saucepan. Remove from heat, and let stand 15 seconds. Strain through strainer over chocolate, stir, then let stand 1 minute, or until chocolate has melted. Stir in vanilla, liqueur (if using), and salt. Cool 1 hour, or until mixture reaches room temperature.
Line baking sheet with parchment paper. Scoop 1 1/2-tsp. mounds onto baking sheet with spoon. Chill 30 minutes.
Place coconut and cocoa powder in separate small bowls. Roll chilled chocolate mounds into smooth balls, then roll each in coconut or cocoa powder. Return truffles to parchment-lined baking sheet, and chill 1 hour.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe. Serves: 6
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
HERBED MILLET-STUFFED MUSHROOMS
This comes from the October 2015 issue of Vegetarian Times, page 71. It begins, “For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/herbed-millet-stuffed-mushrooms/.
1/3 cup millet
4 tsp. olive oil
2 cups chopped button or cremini mushrooms
1/2 cup finely chopped celery (1 stalk)
1/3 cup finely chopped shallot (1 medium)
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh marjoram
6 halves or 12 quarters marinated roasted tomatoes, coarsely chopped
3 Tbs. finely grated Parmesan cheese
1 large egg, lightly beaten
6 large portobello mushrooms, stems and gills removed
1/4 cup coarsely chopped fresh parsley for garnish, optional
Bring millet, 1 tsp. oil, and 1 cup water to a boil in small saucepan. Reduce heat to medium-low, and simmer 10 to 11 minutes, or until liquid is absorbed. Alternately, stir ingredients together in bowl of rice cooker, and cook millet according to rice cooker instructions.
Heat 1 tsp. oil in large skillet over medium high heat. Add chopped mushrooms, and sauté 5 minutes, or until mushrooms begin to brown. Add celery and shallot, and sauté 3 to 5 minutes more, or until vegetables are tender. Remove from heat, and stir in chopped herbs.
Add cooked millet to bowl with mushroom mixture, and stir to combine. Fold in chopped tomatoes, Parmesan,and egg.
Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Arrange portobello mushrooms stem side up on prepared baking sheet, and brush with remaining 2 tsp. oil. Season with salt and pepper, if desired. Spoon heaping 1/3 cup millet stuffing into each portobello cap. Bake 20 to 25 minutes, or until stuffing is heated through and lightly browned on top. Garnish with chopped parsley, if using.
nutritional information Per Per mushroom: Calories: 159; Protein: 7 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 33 mg; Sodium: 130 mg; Fiber: 4 g; Sugar: 6 g; Gluten-Free
VEGETARIAN "BEEF" AND GUINNESS STEW
Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."
Prep Time:10 minutes; Cook Time: 60 minutes
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Preparation:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
GREEN BEANS WITH SUNFLOWER SEEDS
Makes: About 3 cups (6 Servings)
Source: The New Family Cookbook For People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View recipe: http://diabeticgourmet.com/recipes/html/867.shtml
Ingredients
1 pound fresh green beans
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper flakes
2 tablespoons shelled sunflower seeds
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
Directions
Snap the ends off the beans. If they are very young, leave the beans whole; if large, break the beans into 2-inch lengths. Place the beans in a saucepan; add 1 cup water and the onion, garlic, salt, and pepper.
Cover and bring to a boil; reduce the heat to a simmer, and cook about 8 minutes, until the beans are crisp-tender; drain.
Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.
Nutritional Information Per Serving: Calories: 38; Protein: 2 g; Fat: 2 g; Sodium: 37 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat
LOW-CARB SWEET POTATO CASSEROLE
This recipe from Diabetic Connect starts off, “You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish. This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.” Makes approximately 18 servings of 1/2 cup.
To view this online, click here.
Ingredients
8 medium sweet potatoes, peeled and cubed
1/3 cup orange juice
1/4 cup half & half
1 egg white
3 TBS coconut oil
2 TBS Splenda brown sugar
1 1/4 tsp vanilla extract
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
1/4 cup chopped pecans
zest of 1 orange
Directions
Boil the potatoes in salted water until tender.
Preheat the oven to 350 degrees F.
Grease a medium sized casserole dish and set aside.
When potatoes are done, strain them and pour into a large bowl.
Add the orange juice and half & half and whip with a hand mixer.
Add the egg white, coconut oil and sugar, and beat until well mixed.
Add the vanilla, salt, cinnamon and nutmeg and blend.
Pour into prepared casserole dish and top with pecans and orange zest.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven and serve.
DECADENT VEGAN CHOCOLATE TRUFFLES
This comes from the January/February 2016 issue of Vegetarian Times, page 71. It begins, “Coconut milk stands in for heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of orange-flavored liqueur give them a subtle yet sophisticated edge and aroma. Do not use chocolate chips — they will not melt properly.” Makes 16 to 18 Truffles
8 oz. bittersweet chocolate, finely chopped
1/2 cup full-fat coconut milk
1/2 tsp. pure vanilla extract
1/2tsp. orange-flavored liqueur, such as Cointreau, optional
1 pinch salt
3/4 cup sweetened shredded coconut
1/3 cup unsweetened cocoa powder
Place chocolate in medium heat-proof bowl. Bring coconut milk to a simmer in small saucepan. Remove from heat, and let stand 15 seconds. Strain through strainer over chocolate, stir, then let stand 1 minute, or until chocolate has melted. Stir in vanilla, liqueur (if using), and salt. Cool 1 hour, or until mixture reaches room temperature.
Line baking sheet with parchment paper. Scoop 1 1/2-tsp. mounds onto baking sheet with spoon. Chill 30 minutes.
Place coconut and cocoa powder in separate small bowls. Roll chilled chocolate mounds into smooth balls, then roll each in coconut or cocoa powder. Return truffles to parchment-lined baking sheet, and chill 1 hour.
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe. Serves: 6
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Tuesday, January 9, 2018
Cake - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with cake! (Yum!)
Who doesn't love cake? There are all flavors to make almost anyone happy. Here are six cake recipes to try out, including Rainbow Sprinkle Cake and Chocolate Angel Cake. Enjoy!
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
AMBROSIA CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.”
Yield: 12 servings; Time: 3 hours
This was originally featured in “An Ambrosial Cake, and That’s Just the Filling” and can be viewed online here.
Ingredients
For the Cake:
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup whole milk
1/2 cup unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), softened
1/4 cup virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
For the Filling:
1/3 cup fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons sugar
Pinch kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
For the Frosting:
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
For Decorating and Assembling:
8 to 10 seedless clementines
1 1/2 to 3 cups shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)
CHOCOLATE ANGEL CAKE
Another recipe from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
Who doesn't love cake? There are all flavors to make almost anyone happy. Here are six cake recipes to try out, including Rainbow Sprinkle Cake and Chocolate Angel Cake. Enjoy!
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
CHERRY-MALLOW CAKE
This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”
Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15
Ingredients
4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)
1 package (18-1/4 ounces) yellow cake mix
1 can (21 ounces) cherry pie filling
Directions
Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
Remove pan from oven and cool on wire racks.
After the cake is cool, cut into squares.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
RAINBOW SPRINKLE CAKE
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.
This was featured in “The Funfetti Explosion” and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Frosting:
8 ounces cream cheese, slightly softened
1/2 cup unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Preparation
Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
Refrigerate cake 30 minutes or longer to set. Serve cool.
Tip
Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.
AMBROSIA CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.”
Yield: 12 servings; Time: 3 hours
This was originally featured in “An Ambrosial Cake, and That’s Just the Filling” and can be viewed online here.
Ingredients
For the Cake:
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup whole milk
1/2 cup unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), softened
1/4 cup virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
For the Filling:
1/3 cup fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons sugar
Pinch kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
For the Frosting:
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
For Decorating and Assembling:
8 to 10 seedless clementines
1 1/2 to 3 cups shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)
CHOCOLATE ANGEL CAKE
Another recipe from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
Taco Tuesday
It's Taco Tuesday, time to try out new taco recipes. Here are six of 'em to help you through the day, including Eggplant Tacos and Tempe Tacos. Enjoy!
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
10-MINUTE BLACK BEAN TACOS
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Sheela Prakash, Assistant Food Editor at TheKitchn, wrote, “When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos.
“Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate.”
To view these yummy tacos online, click here. Serves 4.
For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas
For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.
Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.
Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.
Recipe Notes
Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
10-MINUTE BLACK BEAN TACOS
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Sheela Prakash, Assistant Food Editor at TheKitchn, wrote, “When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos.
“Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate.”
To view these yummy tacos online, click here. Serves 4.
For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas
For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.
Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.
Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.
Recipe Notes
Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
Monday, January 8, 2018
Monday Recipes
Here it is, the beginning of the second week of 2018. Many schools and jobs are starting back up today (at least where I am). Here are six yummy vegetarian recipes to start the new week off just right, including Chai-Spiced Pear Pie and Vegetarian Skillet Chili. Enjoy!
SWEET POTATO CASSEROLE
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.”
Yield: 8 servings; Time: 2 hours
This was featured in “On Thanksgiving, What's a Chef to Do?” and can be viewed online here.
Ingredients
4 medium-large sweet potatoes (about 3 pounds)
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans
Preparation
To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2 – 3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
EGGNOG BLOSSOMS
This comes from the Food Network Kitchen, and begins, “The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.”
Total Time: 1 hour 30 minutes; Active Time: 30 minutes; Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 1/4 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon heavy cream
1 to 1 1/2 teaspoons rum extract
1 small pinch ground cloves
1 large egg yolk
4 teaspoons freshly grated nutmeg
24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season!> This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
SWEET POTATO CASSEROLE
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.”
Yield: 8 servings; Time: 2 hours
This was featured in “On Thanksgiving, What's a Chef to Do?” and can be viewed online here.
Ingredients
4 medium-large sweet potatoes (about 3 pounds)
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans
Preparation
To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2 – 3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
EGGNOG BLOSSOMS
This comes from the Food Network Kitchen, and begins, “The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.”
Total Time: 1 hour 30 minutes; Active Time: 30 minutes; Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 1/4 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon heavy cream
1 to 1 1/2 teaspoons rum extract
1 small pinch ground cloves
1 large egg yolk
4 teaspoons freshly grated nutmeg
24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CREAMY PUMPKIN MAC 'N' CHEESE
This is from Dana (and her husband, John) on their blog, Minimalist Baker. Dana wrote, “Amazing, creamy, flavorful pumpkin mac 'n' cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season!> This absolutely yummy mac and cheese is worth the effort.”
To view this online, click here. Prep time: 10 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 30 mins. Author: Minimalist Baker. Serves: 2 as entrée, 4 as side.
Ingredients
Sauce
1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups canned pumpkin puree*)
optional: 1 Tbsp avocado or coconut oil
2 cloves garlic (1 Tbsp)
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with 1 cup)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
optional: 1/4 tsp red pepper flake or cayenne pepper
Pasta
10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
Toppings, optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts
Instructions
If baking your pumpkin, preheat oven to 350 degrees F and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
To make the sauce, add 2 cups baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (start with 1 cup or 240 ml), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.
Nutrition Information: Serving size: 1/4 of recipe; Calories: 297; Fat: 4.7 g; Saturated fat: 0.8 g; Carbohydrates: 54.2 g; Sugar: 3.9 g; Sodium: 306 mg; Fiber: 4.4 g; Protein: 11.3 g
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.”
Yield: 4 servings; Time: 30 minutes
This was featured in “5 Easy Meals for the Distracted Cook,” and can be viewed online here.
Ingredients
For the Pickled Onions:
1 lime
1 red onion or shallot, thinly sliced
Salt, as needed
Sugar, as needed
For the Chili:
Olive or grapeseed oil
1 large onion, chopped
Garlic cloves, to taste, minced
Chile powder
Dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
Friday, January 5, 2018
Friday Recipes
Here are six yummy recipes to help you through the day, including Winter Vegetable Bean Soup with Pesto and Sweet Potato Casserole. Enjoy!
APRICOT AND NUT COOKIES WITH AMARETTO ICING
This is from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
Icing:
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
Directions
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
SCOTTO CHEESE LASAGNA
This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
SWEET POTATO CASSEROLE
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.”
Yield: 8 servings; Time: 2 hours
This was featured in “On Thanksgiving, What's a Chef to Do?” and can be viewed online here.
Ingredients
4 medium-large sweet potatoes (about 3 pounds)
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans
Preparation
To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
LENTIL & SWEET POTATO SHEPHERD'S PIE
This recipe, from Dana, whose blog, Minimalist Baker, is absolutely wonderful. This recipe begins, “A colorful take on classic shepherd's pie with lentils, vegetables, and a fluffy sweet potato topping. You'll love this 10-ingredient plant-based meal!”
Prep time: 15 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 35 mins; Serves: 9
To view this online, click here.
Ingredients
Sweet Potatoes
3 large (or 5 small) organic sweet potatoes, thoroughly washed + peeled and roughly chopped into big chunks
2 Tbsp coconut oil (or vegan butter // if avoiding oil, omit or sub vegetable broth)
1/4 tsp sea salt
optional: 1-2 Tbsp (15-30 ml) maple syrup (depending on sweetness of potatoes)
Filling
1 Tbsp coconut or avocado oil (if avoiding oil, sub water or vegetable broth)
1 medium onion, diced
2 cloves garlic, minced (1 Tbsp)
1 1/2 cups uncooked brown or green lentils, rinsed and drained
4 cups vegetable stock (DIY or store-bought)
2 tsp fresh thyme or 1 tsp dried thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
Mushrooms (optional)
2 portobello mushrooms, stems removed and sliced in 1/4-inch slices
4 Tbsp balsamic vinegar
1 Tbsp melted coconut oil or avocado oil (sub water if avoiding oil)
Pinch each sea salt and black pepper
1 clove garlic, minced
Instructions
Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 9x13-inch (or similar size) baking dish.
If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
(If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.
Notes
*Nutrition information is a rough estimate for 1 of 9 servings calculated with 3 Tbsp of oil total, and without the baked mushrooms or optional maple syrup.
*Recipe adapted from my 1-Hour Vegan Shepherd's Pie.
Nutrition Information: Serving size: 1/9th of recipe Calories: 273 Fat: 5.7 g Saturated fat: 0.8 g Carbohydrates: 43.6 g Sugar: 13.8 g Sodium: 409 mg Fiber: 13.8 g Protein: 12.6 g
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
APRICOT AND NUT COOKIES WITH AMARETTO ICING
This is from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
Icing:
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
Directions
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
SCOTTO CHEESE LASAGNA
This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
SWEET POTATO CASSEROLE
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.”
Yield: 8 servings; Time: 2 hours
This was featured in “On Thanksgiving, What's a Chef to Do?” and can be viewed online here.
Ingredients
4 medium-large sweet potatoes (about 3 pounds)
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Topping:
3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans
Preparation
To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
LENTIL & SWEET POTATO SHEPHERD'S PIE
This recipe, from Dana, whose blog, Minimalist Baker, is absolutely wonderful. This recipe begins, “A colorful take on classic shepherd's pie with lentils, vegetables, and a fluffy sweet potato topping. You'll love this 10-ingredient plant-based meal!”
Prep time: 15 mins; Cook time: 1 hour 20 mins; Total time: 1 hour 35 mins; Serves: 9
To view this online, click here.
Ingredients
Sweet Potatoes
3 large (or 5 small) organic sweet potatoes, thoroughly washed + peeled and roughly chopped into big chunks
2 Tbsp coconut oil (or vegan butter // if avoiding oil, omit or sub vegetable broth)
1/4 tsp sea salt
optional: 1-2 Tbsp (15-30 ml) maple syrup (depending on sweetness of potatoes)
Filling
1 Tbsp coconut or avocado oil (if avoiding oil, sub water or vegetable broth)
1 medium onion, diced
2 cloves garlic, minced (1 Tbsp)
1 1/2 cups uncooked brown or green lentils, rinsed and drained
4 cups vegetable stock (DIY or store-bought)
2 tsp fresh thyme or 1 tsp dried thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
Mushrooms (optional)
2 portobello mushrooms, stems removed and sliced in 1/4-inch slices
4 Tbsp balsamic vinegar
1 Tbsp melted coconut oil or avocado oil (sub water if avoiding oil)
Pinch each sea salt and black pepper
1 clove garlic, minced
Instructions
Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 9x13-inch (or similar size) baking dish.
If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
(If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.
Notes
*Nutrition information is a rough estimate for 1 of 9 servings calculated with 3 Tbsp of oil total, and without the baked mushrooms or optional maple syrup.
*Recipe adapted from my 1-Hour Vegan Shepherd's Pie.
Nutrition Information: Serving size: 1/9th of recipe Calories: 273 Fat: 5.7 g Saturated fat: 0.8 g Carbohydrates: 43.6 g Sugar: 13.8 g Sodium: 409 mg Fiber: 13.8 g Protein: 12.6 g
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
Thursday, January 4, 2018
Mexican Food
If you love Mexican Food as much as I do, you'll love today's post. Here are six yummy Mexican recipes to help you through the day, including Jackfruit Tinga Tostadas and Black Bean Breakfast Burrito with Plantains and Mango Salsa. Enjoy!
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
JACKFRUIT TINGA TOSTADAS
This is from Alissa Saenz of the wonderful blog, Connoisseurus Veg. Alissa wrote, “Tender jackfruit is simmered with tomatoes and Mexican spices, then served over refried bean slathered tortillas to make these spicy jackfruit tinga tostadas.”
I’d only recently heard of jackfruit, so I had very little clue about it. Taste?
Well, according to Alissa, “Just about every time I post a jackfruit recipe or share one on social media, someone asks me “What does jackfruit taste like?” I almost hate to answer, because it’s not very exciting. The answer is that jackfruit tastes pretty much like nothing.” She likens it to tofu, seitan and wheat gluten in its ability to take on the flavors of the foods and spices around it.
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 4; Calories; 475 kcal
To view this online on Alissa’s blog, click here.
Ingredients
For the Refried Beans
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
1 (14 ounce) can pinto beans, drained and rinsed
For the Jackfruit Tinga
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 (20 ounce) cans young green jackfruit in brine, drained and rinsed
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chile powder (use less for a milder version)
1/2 teaspoon smoked paprika
Pinch ground cinnamon
1 (14 ounce) can crushed tomatoes
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon liquid smoke (optional)
1 bay leaf
Salt and pepper, to taste
For the Tostada Shells
8 corn tortillas
Oil or cooking spray
For Serving
Shredded lettuce
Avocado slices or guacamole
Fresh cilantro
Instructions
To Make the Refried Beans
Coat the bottom of a medium skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add in the garlic and cumin, and continue to sauté for about 1 minute more, until very fragrant.
Stir in the beans and about 1/2 cup of water. Bring the mixture to a simmer and allow to cook, uncovered for about an hour, until the beans fall apart completely, adding more water to the skillet as it dries up during cooking. You can shorten the cook time and mash the beans with a fork if you prefer, but I find the texture is much nicer if you just let them simmer. Remove from heat and season with salt and pepper to taste.
To Make the Jackfruit Tinga
While the beans cook, coat the bottom of a large skillet with olive oil and place it over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and jackfruit and continue cooking until the jackfruit softens up a bit, about 5 minutes more.
Stir in the cumin, oregano, chipotle powder, smoked paprika, and cinnamon, then stir in the tomatoes, soy sauce, red wine vinegar, liquid smoke, and bay leaf. Bring the mixture to a simmer and allow to cook for about 20 minutes, until the jackfruit is tender, adding a splash or two of water to the pot whenever it becomes too dry. As the jackfruit cooks, begin pulling the pieces apart with a fork. Remove the skillet from the heat. Remove the bay leaf and season with salt and pepper to taste.
To Finish and Serve
When the beans and jackfruit are almost finished cooking, preheat the oven to 400°. Lightly oil or spray the tortillas with cooking spray, then arrange them directly on the rack of the preheated oven. Bake until crispy and lightly browned around the edges, about 8 minutes.
Slather each tortilla with a thin layer of refried beans, then top with jackfruit tinga and toppings of choice. Serve.
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
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
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
JACKFRUIT TINGA TOSTADAS
This is from Alissa Saenz of the wonderful blog, Connoisseurus Veg. Alissa wrote, “Tender jackfruit is simmered with tomatoes and Mexican spices, then served over refried bean slathered tortillas to make these spicy jackfruit tinga tostadas.”
I’d only recently heard of jackfruit, so I had very little clue about it. Taste?
Well, according to Alissa, “Just about every time I post a jackfruit recipe or share one on social media, someone asks me “What does jackfruit taste like?” I almost hate to answer, because it’s not very exciting. The answer is that jackfruit tastes pretty much like nothing.” She likens it to tofu, seitan and wheat gluten in its ability to take on the flavors of the foods and spices around it.
Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 4; Calories; 475 kcal
To view this online on Alissa’s blog, click here.
Ingredients
For the Refried Beans
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
1 (14 ounce) can pinto beans, drained and rinsed
For the Jackfruit Tinga
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 (20 ounce) cans young green jackfruit in brine, drained and rinsed
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chile powder (use less for a milder version)
1/2 teaspoon smoked paprika
Pinch ground cinnamon
1 (14 ounce) can crushed tomatoes
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon liquid smoke (optional)
1 bay leaf
Salt and pepper, to taste
For the Tostada Shells
8 corn tortillas
Oil or cooking spray
For Serving
Shredded lettuce
Avocado slices or guacamole
Fresh cilantro
Instructions
To Make the Refried Beans
Coat the bottom of a medium skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add in the garlic and cumin, and continue to sauté for about 1 minute more, until very fragrant.
Stir in the beans and about 1/2 cup of water. Bring the mixture to a simmer and allow to cook, uncovered for about an hour, until the beans fall apart completely, adding more water to the skillet as it dries up during cooking. You can shorten the cook time and mash the beans with a fork if you prefer, but I find the texture is much nicer if you just let them simmer. Remove from heat and season with salt and pepper to taste.
To Make the Jackfruit Tinga
While the beans cook, coat the bottom of a large skillet with olive oil and place it over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and jackfruit and continue cooking until the jackfruit softens up a bit, about 5 minutes more.
Stir in the cumin, oregano, chipotle powder, smoked paprika, and cinnamon, then stir in the tomatoes, soy sauce, red wine vinegar, liquid smoke, and bay leaf. Bring the mixture to a simmer and allow to cook for about 20 minutes, until the jackfruit is tender, adding a splash or two of water to the pot whenever it becomes too dry. As the jackfruit cooks, begin pulling the pieces apart with a fork. Remove the skillet from the heat. Remove the bay leaf and season with salt and pepper to taste.
To Finish and Serve
When the beans and jackfruit are almost finished cooking, preheat the oven to 400°. Lightly oil or spray the tortillas with cooking spray, then arrange them directly on the rack of the preheated oven. Bake until crispy and lightly browned around the edges, about 8 minutes.
Slather each tortilla with a thin layer of refried beans, then top with jackfruit tinga and toppings of choice. Serve.
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
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
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