Wednesday Recipes

I'm sitting here writing and posting this from Florida, where it's a rainy, dreary day, due to Tropical Depression 9. There's a tropical storm warning, rain pretty much in the forecast for today and tomorrow...This is the price we pay here in Florida. The up side? When parts of the country are shoveling snow in February, we're "freezing" in much warmer weather. Such is life.

Enough rambling about the weather. Here are today's six recipes to help you through the day. Enjoy!

SUMMER MINESTRONE SOUP

This is from Tablespoon, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.” Prep Time: 40 minutes; Total Time: 40 minutes; makes 4 servings.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 teaspoon salt

2 cloves garlic, finely chopped

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)

1 medium zucchini, cut into 1/2-inch cubes

1 medium carrot, thinly sliced

1/2 cup fresh or frozen cut (1/2-inch) green beans

1/2 cup uncooked elbow macaroni

1 carton (32 oz) Progresso™ vegetable stock

Shredded Parmesan cheese, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.

Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix stock and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

ASPARAGUS AND EDAMAME SALAD

This quick and easy Asparagus and Edamame Salad, features fresh vegetables tossed with a simple lemon vinaigrette.

Makes 8 servings

Source: Jennie-O

View online with photo and print version: http://diabeticgourmet.com/recipes/html/1334.shtml

Ingredients

1 bunch asparagus, cut into 2-inch pieces

8 cups green leaf lettuce leaves, torn

1 cup sliced radishes

1 fennel bulb, thinly sliced

1 cup frozen shelled edamame, thawed

1/4 cup fresh mint leaves, torn

1 hard-boiled egg, chopped

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar

Directions

Bring medium saucepan of salted water to a boil.

Add asparagus and cook 1 minute or until crisp tender.

Immediately plunge in ice water; drain completely.

In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.

In small bowl, whisk together lemon juice, olive oil, salt and sugar.

Drizzle desired amount over salad and toss.

Nutritional Information Per Serving: Calories: 180; Protein: 4 g; Fat: 16 g; Sodium: 160 mg; Cholesterol: 20 mg; Saturated Fat: 2.5 g; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 6 g

CHOCOLATE-CHERRY BREAKFAST BREAD

This comes from the July 2006 issue of Vegetarian Times, and begins, "Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven." Makes 16 rolls.

To view this online, click here.

1 0.25-oz. pkg. yeast

1/3 cup plus 1 Tbs. sugar

2 1/3 cups all-purpose or bread flour

1/3 cup unsweetened cocoa powder

1 tsp. salt

2 Tbs. unsalted butter, melted

4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips

1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped

Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.

Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.

Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.

Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.

Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.

nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g

BROCCOLI FRITTATA

This was from page 50 of the October 1997 issue of Vegetarian Times, and begins, "You may serve this vegetable-rich main dish just out of the oven, or bake it ahead and serve at room temperature." Makes 8 servings; ovo-lacto.

Unfortunately, I was unable to find a link to this on the Vegetarian Times website. I've noticed that many of the recipes from their pre-2000 issues are not online. (Vegetarian Times, if you need someone to post some of the older recipes onto your website, I'm available! Not as a volunteer, but let's talk!)

3/4 lb. broccoli florets (about 2 cups)

1 Tbs. olive oil

1/2 cup finely chopped onion

1/2 cup chopped red bell pepper

1 cup (4-oz.) feta cheese, crumbled

1/2 cup wheat germ

1/2 tsp. paprika

6 large eggs

Preheat oven to 325 degrees. Grease 12-inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Meanwhile, in medium skillet, heat oil over medium-high heat.

When broccoli is cool enough to handle, cut into small pieces. In medium bowl, combine broccoli, sauteed onion and pepper, cheese, wheat germ and paprika; stir briefly to mix. In spearate bowl, beat eggs to blend yolks and whites. Stir eggs into vegetable mixture, then pour egg mixure into prepared dish.

Bake until eggs are set, about 30 minutes. Remove from oven and serve warm, or let cool and serve at room temperature. To serve, cut into wedges.

Per serving: 189 cal.; 12 g protein; 13 g total fat (6 g sat. fat); 7 g carb; 187 mg chol.; 414 mg sodium; 2 g fiber.

PENNE WITH SUN-DRIED TOMATO PESTO

This comes from Giade De Laurentiis, star of The Food Network’s Everyday Italian. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html?oc=linkback

Ingredients

12 ounces penne pasta

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil

2 garlic cloves

Salt and freshly ground black pepper

1 cup (packed) fresh basil leaves

1/2 cup freshly grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SPAGHETTI PIE

This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. The recipe originally calls for 1 pound of ground turkey or sirloin beef. As a vegetarian who really wanted to try this, I substituted a 12-oz. package of Boca Meatless Ground Crumbles for the ground turkey or beef.

To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

12-oz. package of Boca Meatless Ground Crumbles

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

In a large skillet, saute the onions until soft. Add Boca Meatless Ground Crumbles, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.