Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Creamy Slow Cooker Rice Pudding. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2⁄3 cup creamy peanut butter
1⁄2 cup sugar
1⁄2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES
This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”
Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8
To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.
Ingredients
PAM® Organic Olive Oil No-Stick Cooking Spray
6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)
3 large egg whites, beaten
2/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon ground black pepper
1/3 cup refrigerated basil pesto
4 ounces sliced fresh mozzarella cheese, halved
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)
Directions
Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.
Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.
Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.
Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.
Tips:
Cauliflower florets (with little stem) work best for this recipe.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
CREAMY SLOW COOKER RICE PUDDING
This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.
“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”
Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
3/4 cup long grain rice
3 cups milk
3/4 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Directions
Gather the ingredients.
Spray the slow cooker stoneware with cooking spray.
Combine all ingredients in the slow cooker.
Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).
Serve warm and add toppings if desired.
Enjoy!
Recipe Variation
You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.
Topping Suggestions
Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.
Add chopped nuts (pistachios, almonds, cashews, walnuts).
Top with dried fruit (raisins, dried apricots, cranberries).
Drizzle on some honey or sweetened condensed milk.
Sprinkle a little bit of brown sugar.
Shave milk or dark chocolate on top.
Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).
VEGETARIAN MAPO TOFU
This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.
Ingredients
8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish
Directions
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
Tuesday, May 28, 2019
Taco Tuesday
Yay! It's time for another Taco Tuesday! Today's yummy offerings include Crispy Baked Tacos with Pineapple Salsa and Huevos Rancheros. Enjoy!
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is also from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
CRISPY BAKED TACOS WITH PINEAPPLE SALSA
This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)
This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.
To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.
Ingredients
Tortillas
6 - 8 white or yellow corn tortillas
Avocado or grape seed oil
Sea salt
Beans
2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)
1/4 tsp ground cumin
1/4 tsp ground chili powder
Pinch each sea salt + black pepper
Salsa*
1/4 cup diced pineapple
1/2 cup diced tomato
optional: 3 Tbsp diced jalapeño
3 Tbsp diced red onion
1/4 cup chopped cilantro
1 Tbsp lime juice, plus more to taste
Pinch each salt and pepper
Toppings, optional
Ripe sliced avocado
Hot sauce
Lime juice
Fresh chopped cilantro
Instructions
Preheat oven to 425 degrees F and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!
Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!
Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.
Remove from oven and set aside to cool.
While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.
Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.
Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.
The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.
Notes
*I also think this Blended Red Salsa would be delicious with these tacos!
*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).
Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g
MEXICAN PINTO BEANS FROM SCRATCH (1 POT)
This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.
View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.
Ingredients
1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 Tbsp)
1 pinch each sea salt + black pepper, plus more to taste
1 quality vegetable bullion (or 1 cup vegetable broth)
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
1 Tbsp ground cumin
1 Tbsp chili powder*
optional: 1/4 tsp ground cinnamon
Instructions
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.
Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is also from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
Monday, May 27, 2019
Memorial Day - Burgers and Fries
It's Memorial Day here in the U.S., a three-day weekend to celebrate those who've served in the Armed Services. If you – or anyone in your family – is/was in the Armed Services – Thank You!
This also seems to be the unofficial start of summer. And what food screams summer more than burgers and fries. I've got six yummy recipes to start off your Memorial Day celebration, including Black Bean Veggie Burgers and Baked Sweet Potato Fries from the TODAY Show's Al Roker. Enjoy!
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
This also seems to be the unofficial start of summer. And what food screams summer more than burgers and fries. I've got six yummy recipes to start off your Memorial Day celebration, including Black Bean Veggie Burgers and Baked Sweet Potato Fries from the TODAY Show's Al Roker. Enjoy!
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
THE ULTIMATE VEGGIE BURGER
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.” Yield: 6 burger.
This was featured in “The Ultimate Veggie Burger”, and can be found online here.
Also, there are two guides that went with this recipe that you might want to check out. The first is “How to Cook Beans”, and the second is “How to Grill”. Enjoy!
Ingredients
4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Preparation
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
BLACK BEAN VEGGIE BURGERS
This recipe begins, “Hearty, tasty and inexpensive, these black bean burgers taste great grilled or baked in the oven.”
From Diabetic Connect
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4711-black-bean-veggie-burgers
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Nutritional Facts: Servings: 4; Calories: 198; Total Fat: 3 g; Cholesterol: 53 mg; Sodium: 607 mg; Total Carbohydrate: 33.1 g; Dietary Fiber: 9.8 g; Protein: 11.2g
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
Friday, May 24, 2019
Friday Recipes
It's time to get ready for the weekend. To help you out, today's six recipes include Baked Macaroni and Cheese and Summer Vegetable Skillet Lasagna. Enjoy!
POT LUCK PASTA SALAD (KID-FRIENDLY)
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”
POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic cloves, minced
2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)
1 medium green peppers, chopped (about 1 cup)
1 medium sweet red peppers, chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
SWIRLED FROZEN YOGURT PIE
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”
Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1 1/2 cup fat-free chocolate frozen yogurt
1 1/2 cup fat-free vanilla frozen yogurt
1/2 cup mini chocolate chips
6 oz pie crust
1 cup fat-free whipped topping
Directions
In a large bowl, combine both yogurts by gently folding flavors together.
Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.
Top with whipped topping before serving. Slice into 8 pieces.
Chef Tips We renovated Swirled Frozen Yogurt Pie by:
Using fat-free frozen yogurt instead of ice cream.
Using fat-free whipped topping instead of regular topping.
MASHED TURNIPS WITH ROASTED GARLIC
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/34.shtml
Ingredients
1-1/2 pound small turnips, peeled and quartered
1 ripe bartlett pear, about 6 ounces, peeled, cored and chopped
4 cloves garlic, roasted and peeled
1 tablespoon margarine
2 tablespoons skim milk
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
Steam turnips over boiling water until fork tender, about 15 minutes.
Drain turnips and place in a food processor or blender along with pear, garlic, and margarine.
Process until smooth, adding skim milk as needed.
Season with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 41; Protein: 1 g; Fat: 2 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
POT LUCK PASTA SALAD (KID-FRIENDLY)
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”
POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic cloves, minced
2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)
1 medium green peppers, chopped (about 1 cup)
1 medium sweet red peppers, chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
SWIRLED FROZEN YOGURT PIE
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”
Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1 1/2 cup fat-free chocolate frozen yogurt
1 1/2 cup fat-free vanilla frozen yogurt
1/2 cup mini chocolate chips
6 oz pie crust
1 cup fat-free whipped topping
Directions
In a large bowl, combine both yogurts by gently folding flavors together.
Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.
Top with whipped topping before serving. Slice into 8 pieces.
Chef Tips We renovated Swirled Frozen Yogurt Pie by:
Using fat-free frozen yogurt instead of ice cream.
Using fat-free whipped topping instead of regular topping.
MASHED TURNIPS WITH ROASTED GARLIC
Servings: 8
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/34.shtml
Ingredients
1-1/2 pound small turnips, peeled and quartered
1 ripe bartlett pear, about 6 ounces, peeled, cored and chopped
4 cloves garlic, roasted and peeled
1 tablespoon margarine
2 tablespoons skim milk
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
Steam turnips over boiling water until fork tender, about 15 minutes.
Drain turnips and place in a food processor or blender along with pear, garlic, and margarine.
Process until smooth, adding skim milk as needed.
Season with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories: 41; Protein: 1 g; Fat: 2 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
COUSCOUS WITH MIXED VEGETABLES
This came from the infamous long-since-forgotten emailing list.
Ingredients
Couscous:
16 oz couscous
2 cups water
2 teaspoons oil or margarine
Salt & pepper
Aromatic broth:
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinnamon stick
1 cup water
Salt & pepper to taste
Vegetables:
1/2 zucchini
1/2 yellow squash
1 turnip
1 carrot
1/8 cabbage
Directions
Boil water with salt, pepper & oil. Mix in couscous & place plastic wrap on top. Let steam for 15 minutes. Sauté onion. Add raisins, turmeric, coriander, cumin & cinnamon stick & 6 cups of water. Boil for 25 minutes, then strain. Cook zucchini, yellow squash, turnip, carrot, & cabbage in broth & set aside until ready to use.
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
Thursday, May 23, 2019
Pasta Party
I've always loved pasta, ever since I can remember. According to my mom, spaghetti was my absolute favorite food while I was growing up. (I definitely remember enjoying the stuff no end!)
One of my younger two sons' favorite ways to kid me deals with a certain Italian restaurant and eating there with my dad and step-mom. While everyone studied the menu, I already knew I'd order the never-ending pasta. Yup, that's definitely the way I am with the stuff.
So now, for your (or my) enjoyment, here are six recipes for a small pasta party, including Baked Ziti and Hawaiian Macaroni Salad. Enjoy!
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
This is in my e-cookbook Off the Wall Cooking.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
HAWAIIAN MACARONI SALAD
This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”
Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10
To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.
Ingredients
16 ounces elbow pasta
1/4 cup grated onion
1/4 teaspoon garlic powder
2 tablespoons apple cider vinegar
2 cups mayonnaise
1/2 cup whole milk
1 tablespoon sugar
2 shredded carrots
salt and pepper
Instructions
Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.
Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.
In a medium bowl, whisk together mayonnaise, milk, and sugar.
Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.
Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.
Recipe Notes
Be sure not to overcook your pasta or it will have a mushy texture.
If you to dress it up some, add diced ham or chopped pineapple.
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
SPAGHETTI
Both this, as well as the next recipe (Baked Ziti), are in my e-cookbook Off the Wall Cooking.
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 lb. spaghetti
Brown onions and garlic in oil. Add tomatoes, tomato sauce and tomato paste. Stir. Add everything except cheese and stir. Simmer 1 hour.
Add cheese to sauce at the end of the hour and stir until cheese is melted.
Cook spaghetti according to box directions, timing it so it's ready around the time the sauce is.
Serve sauce over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
Note: If you want to add something with a meat-like taste and texture without using meat, I recommend trying Boca Veggie Ground Crumbles. You can find them in the freezer section of many groceries stores (in the Tampa Bay area, you can find them in Publix). I used to use one type of crumbles found in the produce section of many stores, but when I couldn't get the brand I used to use, I tried several brands in the freezer section of the store. While you may have another favorite, I found that this is the brand came closest to the texture and taste of ground beef in spagetti sauce, chili, and lasagna.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
One of my younger two sons' favorite ways to kid me deals with a certain Italian restaurant and eating there with my dad and step-mom. While everyone studied the menu, I already knew I'd order the never-ending pasta. Yup, that's definitely the way I am with the stuff.
So now, for your (or my) enjoyment, here are six recipes for a small pasta party, including Baked Ziti and Hawaiian Macaroni Salad. Enjoy!
CREAMY CHEESY MACARONI
This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)
Serves 10; Serving size: 1 cup
To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.
Ingredients
1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)
1 1/2 cups cottage cheese, nonfat
2 tablespoons oil, canola
1/2 cup flour, all-purpose
1/2 teaspoon pepper, black ground
1/4 teaspoon garlic powder
2 cups milk, fat-free
2 cups cheese, cheddar, sharp, reduced-fat, shredded
2 cups tomatoes, cherry, cut in half
Instructions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
This is in my e-cookbook Off the Wall Cooking.
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
HAWAIIAN MACARONI SALAD
This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”
Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10
To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.
Ingredients
16 ounces elbow pasta
1/4 cup grated onion
1/4 teaspoon garlic powder
2 tablespoons apple cider vinegar
2 cups mayonnaise
1/2 cup whole milk
1 tablespoon sugar
2 shredded carrots
salt and pepper
Instructions
Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.
Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.
In a medium bowl, whisk together mayonnaise, milk, and sugar.
Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.
Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.
Recipe Notes
Be sure not to overcook your pasta or it will have a mushy texture.
If you to dress it up some, add diced ham or chopped pineapple.
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
SPAGHETTI
Both this, as well as the next recipe (Baked Ziti), are in my e-cookbook Off the Wall Cooking.
28 oz. can tomatoes (note)
2 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
3 onions, chopped
3 to 5 cloves garlic, crushed
2 T oil
1 T oregano
1/4 - 1/2 lb. grated cheddar cheese
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
2 T honey
1 lb. spaghetti
Brown onions and garlic in oil. Add tomatoes, tomato sauce and tomato paste. Stir. Add everything except cheese and stir. Simmer 1 hour.
Add cheese to sauce at the end of the hour and stir until cheese is melted.
Cook spaghetti according to box directions, timing it so it's ready around the time the sauce is.
Serve sauce over hot spaghetti. Better the next day—if any is left!
Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.
Note: If you want to make it vegan, leave the honey out and use grated vegan cheese.
Note: If you want to add something with a meat-like taste and texture without using meat, I recommend trying Boca Veggie Ground Crumbles. You can find them in the freezer section of many groceries stores (in the Tampa Bay area, you can find them in Publix). I used to use one type of crumbles found in the produce section of many stores, but when I couldn't get the brand I used to use, I tried several brands in the freezer section of the store. While you may have another favorite, I found that this is the brand came closest to the texture and taste of ground beef in spagetti sauce, chili, and lasagna.
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Here's what it takes:
16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese
Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
Wednesday, May 22, 2019
Cookies!
Is there anything yummier than the scent of fresh-baked homemade cookies? Maybe not.
Homemade cookies are always a great snack, whether for gift-giving, for sharing, or just because. These six cookie recipes are a good place to start, including Cowboy Cookies, and my grandmother's two cookie recipes, Grandma's Oatmeal Cookies and Grandma's Peanut Butter Cookies. Enjoy!
SNOWBALL MERINGUE COOKIES
These are from Weight Watchers. They're worth 2 PointsPlus per serving (1 cookie per serving).
cooking spray
1 tsp all purpose flour
4 large egg whites
1 cup sugar
1/2 cup mini chocolate chips
1/2 tsp. vanilla extract
Preheat oven to 200 degrees F.
Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in mini chocolate chips and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in over for 1 hour. Transfer cookies to a wire rack to cool completely.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
It amazes me how many great recipes I managed to get from old emailing lists. I'd love to be able to tag whoever posted this, but it's been at least ten years since I got rid of the email address I got this at.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
Homemade cookies are always a great snack, whether for gift-giving, for sharing, or just because. These six cookie recipes are a good place to start, including Cowboy Cookies, and my grandmother's two cookie recipes, Grandma's Oatmeal Cookies and Grandma's Peanut Butter Cookies. Enjoy!
SNOWBALL MERINGUE COOKIES
These are from Weight Watchers. They're worth 2 PointsPlus per serving (1 cookie per serving).
cooking spray
1 tsp all purpose flour
4 large egg whites
1 cup sugar
1/2 cup mini chocolate chips
1/2 tsp. vanilla extract
Preheat oven to 200 degrees F.
Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in mini chocolate chips and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in over for 1 hour. Transfer cookies to a wire rack to cool completely.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
It amazes me how many great recipes I managed to get from old emailing lists. I'd love to be able to tag whoever posted this, but it's been at least ten years since I got rid of the email address I got this at.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
Tuesday, May 21, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos!). Today's offerings include Vegan Fried “Chicken” with Seitan and Apple-Cheddar Mac and Cheese. Enjoy!
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
WINTER FRUIT SALAD
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
You can view this at https://www.ontrackdiabetes.com/recipes/salads/winter-fruit-salad.
Ingredients
8 red apples, such as Jonathan or Gala, cored and diced
8 green Bartlett or Anjou pears, cored and diced
4 cups fresh strawberries, stems removed, sliced
2 cups fresh orange juice
1 cup fresh lemon juice
1/4 cup orange-flavored liqueur (optional)
sugar substitute, to taste (optional)
4 bananas, sliced
Directions
Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.
Cover bowl and refrigerate 4 to 8 hours, but no longer.
Just before serving, stir in banana slices.
Nutritional Information Per serving: 131 calories (5% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 33 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 1 mg sodium
Diabetic exchanges: 2 carbohydrate (fruit)
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
TOFU ALMONDINE
This came from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 15 minutes
Ingredients
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2 2/3 cups water or veggie broth
2 2/3 tablespoons corn starch
2 tablespoons olive oil
1 small onion, sliced
1 green pepper, sliced
1 carrot, diced
2 cups mushrooms, sliced
1 cup broccoli florets
1/2 cup slivered almonds (optional)
Directions
Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.
Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.
Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
WINTER FRUIT SALAD
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
You can view this at https://www.ontrackdiabetes.com/recipes/salads/winter-fruit-salad.
Ingredients
8 red apples, such as Jonathan or Gala, cored and diced
8 green Bartlett or Anjou pears, cored and diced
4 cups fresh strawberries, stems removed, sliced
2 cups fresh orange juice
1 cup fresh lemon juice
1/4 cup orange-flavored liqueur (optional)
sugar substitute, to taste (optional)
4 bananas, sliced
Directions
Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.
Cover bowl and refrigerate 4 to 8 hours, but no longer.
Just before serving, stir in banana slices.
Nutritional Information Per serving: 131 calories (5% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 33 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 1 mg sodium
Diabetic exchanges: 2 carbohydrate (fruit)
VEGAN FRIED “CHICKEN” WITH SEITAN
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.
You can view this online here.
Ingredients
1 teaspoon salt (or seasoned salt)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: dash cayenne pepper
1 1/2 cups flour
Optional: 1/4 cup nutritional yeast
1/4 cup mustard
2 tablespoons baking powder
1/2 cup water
1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)
Directions
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.
In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
Add baking powder to the flour mixture and combine well.
Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
TOFU ALMONDINE
This came from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 15 minutes
Ingredients
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2 2/3 cups water or veggie broth
2 2/3 tablespoons corn starch
2 tablespoons olive oil
1 small onion, sliced
1 green pepper, sliced
1 carrot, diced
2 cups mushrooms, sliced
1 cup broccoli florets
1/2 cup slivered almonds (optional)
Directions
Preheat oven to 375 degrees. Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.
Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch.
Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.
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