Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with desserts, and includes Frosted Peppermint Brownies and 3-Ingredient Chocolate Cherry Dump Cake. Enjoy!
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2 3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1 1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
CALYPSO CUPS
This comes from the infamous long-since-forgotten emailing list. Yield: about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
LEMON MERINGUE COOKIES
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."
Yield: 24 cookies; Time: 2 hours
This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.
Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)
Ingredients
For the Meringue:
1/4 cup granulated sugar
2 teaspoons confectioners’ sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
For the Shortbread:
1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
About 1/3 cup store-bought or homemade lemon curd
Preparation
Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.
Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)
Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.
Tuesday, October 26, 2021
Taco Tuesday
It's time for another Taco Tuesday (because we really can't have enough tacos!). Today's offerings include Grilled Portobello Tacos with Salsa Verde and Tacos With Summer Squash Tomatoes and Beans. Enjoy!
CHARD AND SWEET CORN TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco."
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016744-chard-and-sweet-corn-tacos.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.
Ingredients
1 small head cauliflower, broken into florets
4 tsp extra-virgin olive oil, divided
1 tsp smoked paprika
1/2 tsp ground cayenne
1/2 tsp sea salt, divided
3 ears corn, husked
1/4 cup full-fat sour cream
1 avocado, peeled, pitted and halved, divided
1 lime, juiced
8 4-inch corn tortillas
1/3 cup shredded Monterey Jack cheese
1/2 cup fresh cilantro, optional
Preparation
Preheat a greased grill or grill pan to medium-high.
In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).
GRILLED PORTOBELLOW TACOS WITH SALSA VERDE
This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.
Ingredients
Marinade
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
Tacos
6 large portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Salsa verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper
1/2 tsp. salt
Preparation
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
CHARD AND SWEET CORN TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco."
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016744-chard-and-sweet-corn-tacos.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."
Yield: 6 servings; Time: 30 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.
Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice
Preparation
Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Tip
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.
Ingredients
1 small head cauliflower, broken into florets
4 tsp extra-virgin olive oil, divided
1 tsp smoked paprika
1/2 tsp ground cayenne
1/2 tsp sea salt, divided
3 ears corn, husked
1/4 cup full-fat sour cream
1 avocado, peeled, pitted and halved, divided
1 lime, juiced
8 4-inch corn tortillas
1/3 cup shredded Monterey Jack cheese
1/2 cup fresh cilantro, optional
Preparation
Preheat a greased grill or grill pan to medium-high.
In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).
GRILLED PORTOBELLOW TACOS WITH SALSA VERDE
This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.
Ingredients
Marinade
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper
Tacos
6 large portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Salsa verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper
1/2 tsp. salt
Preparation
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
Monday, October 25, 2021
Monday Recipes
It's the last Monday in October; where does the time go? Wasn't January just last week? (Then again, the way 2021 has been, maybe it was five years ago...)
Here are six recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Here are six recipes to get your week started, including Make-Ahead Creamy Spinach Lasagna and Penne With Roasted Cherry Tomatoes. Enjoy!
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ROASTED AUTUMN VEGETABLE SOUP
This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”
POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy
Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.
Ingredients
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, cubed
2 servings cooking spray (5 one-second sprays per serving)
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Directions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
MAQUE CHOUX
This is from Gabrielle Hamilton at The New York Times cooking e-newsletter. Gabrielle wrote, "This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end."
Yield: About 1 generous quart; Time: 20 minutes
This was featured in "This Cajun Corn Dish Screams ‘Summer’", and can be viewed online at https://cooking.nytimes.com/recipes/1021176-maque-choux.
Note: I highly recommend reading the article ("featured in" link, above). I read it in The New York Times Magazine on Sunday, June 21. Interesting reading.
Ingredients
3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)
Preparation
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.
Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.
Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
Friday, October 22, 2021
Friday Recipes
It's finally Friday, the next-to-last Friday of October. Where has the time gone? Wasn't January just last week?
Well, no matter. Here are six yummy recipes to help you through the weekend, including Vegetarian Chili with Corn Bread Topping and Pumpkin Soup. Enjoy!
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
PUMPKIN DUMP CAKE WITH PUDDING TOPPING
This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.
Ingredients
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
To Make Cake
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
To Make Topping
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
VEGETARIAN LASAGNA
This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."
Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.
Ingredients
2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese
Directions
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Expert Tips
Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.
This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
Well, no matter. Here are six yummy recipes to help you through the weekend, including Vegetarian Chili with Corn Bread Topping and Pumpkin Soup. Enjoy!
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
PUMPKIN DUMP CAKE WITH PUDDING TOPPING
This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.
Ingredients
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
To Make Cake
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
To Make Topping
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.
To view this online, click here.
Ingredients
For the Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
For The Corn Bread Topping:
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
For Serving:
2 cups sour cream
1 cup chopped cilantro
Preparation
To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
VEGETARIAN LASAGNA
This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."
Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.
Ingredients
2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8 oven-ready lasagna noodles (each about 7x3 inches)
1 (4-oz.) can mushroom pieces and stems, drained
8 oz. (2 cups) shredded mozzarella cheese
Directions
Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
Heat oven to 400°F. Bake covered for 45 minutes.
Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Expert Tips
Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.
This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.
PUMPKIN SOUP
Recipe Yield: Makes 8 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.
Ingredients
4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.
Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g
Thursday, October 21, 2021
Thursday Recipes
It's almost the end of the week; one more day, and we'll hit the weekend. To get us through the day, today's recipes include African-Style Sweet Potato Stew and Vegetarian Pho (Vietnamese Noodle Soup). Enjoy!
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”
Makes 6 servings.
To view this online, click here.
Ingredients
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”
Makes 6 servings.
To view this online, click here.
Ingredients
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
Directions
To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g
AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–16 oz), drained
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups vegetable broth (or stock)
1 package fresh (or frozen) prediced butternut squash (15–16 oz)
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
1/2 cup creamy peanut butter
Directions
Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.
Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.
Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.
Wednesday, October 20, 2021
Pumpkin Recipes
Since Halloween is right around the corner, what better food to post than pumpkin recipes? Pumpkins are so iconic to autumn, how could I not post food based around this yumminess?
Here are six yummy pumpkin recipes to help you through the day, including Spicy Pumpkin and Collards, Spicy Pumpkin Burritos, and a yummy Pumpkin Pie Milkshake. Enjoy!
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
LIBBY'S® PUMPKIN ROLL
This is from Ver Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
Here are six yummy pumpkin recipes to help you through the day, including Spicy Pumpkin and Collards, Spicy Pumpkin Burritos, and a yummy Pumpkin Pie Milkshake. Enjoy!
PUMPKIN PANCAKES WITH HOT CIDER SYRUP
This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.
Ingredients
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin, mashed
4 egg yolks
4 ounces melted butter
1 tablespoon vanilla extract
4 egg whites, stiffly beaten
Directions
In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.
Hot Cider Syrup
Ingredients
1 1/2 cups apple cider
1 cup brown sugar, firmly packed
1 cup corn syrup
2 ounces butter
2 tablespoons lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored and thinly sliced
Directions
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates
Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium
LIBBY'S® PUMPKIN ROLL
This is from Ver Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!
Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings
To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
SPICY PUMPKIN AND COLLARDS
This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.
Ingredients
2 2-to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
Ingredients
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
APPLE-PUMPKIN BROWN BETTY
This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy
You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.
Ingredients
1 2-to-3-pound sugar pumpkin
3 tablespoons unsalted butter
1 cup cubed bread (preferably from a baguette)
2 Gala apples, peeled and cut into 1/2-inch pieces
1/4 cup packed light brown sugar
1/4 cup golden raisins
1 tablespoon rum (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Kosher salt
Maple syrup, for drizzling
Directions
Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
Tuesday, October 19, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. (But you knew that, right?) Today's offerings include Engine 2 Diet Vegetarian Lasagna and Chocolate Guinness Cake. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Ingredients
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
Directions
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Directions
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Ingredients
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
Directions
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Directions
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
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