Thursday Recipes

It's Thursday - one more day, and then a three day weekend. Yay!

Here are six recipes to get you through the end of the week, including Spaghetti with Tomatoes Basil Olives and Fresh Mozzarella and Carrot Cake (yum!). Enjoy!

YUKON GOLD AND BABY SPINACH MARSALA

This is from the April 2009 issue of Vegetarian Times, and begins, “Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.” (Note: The recipe for Fresh Mango Chutney follows.) Serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. canola oil

1 lb. Yukon Gold potatoes, cut into 1/2-inch cubes (4 cups)

1 large yellow onion, thinly sliced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

2 Tbs. minced fresh ginger

1 jalapeño chile,finely chopped (1 Tbs.)

1 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. turmeric

1 13.5-oz. can light coconut milk

1 6-oz. bag baby spinach

1 1/2 tsp. Garam Masala (recipe follows)

1 Tbs. lime juice

1/4 cup chopped cilantro

Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.

Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.

Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

nutritional information Per 1-cup serving: Calories: 347; Protein: 7 g; Total Fat: 16 g; Saturated Fat: 6 g; Carbohydrates: 45 g; Cholesterol: 0 mg; Sodium: 382 mg; Fiber: 6 g; Sugar: 3 g; Vegan; Gluten-Free

GARAM MASALA

This comes from the September 2010 issue of Vegetarian Times, page 70. It begins, “Once you’ve gotten the hang of roasting whole spices, it’s a snap to make your own version of this beloved Indian blend.” Makes 1/4 cup.

To view this online, click here.

1/4 cup whole cumin seeds

1 1/2-inch piece cinnamon stick

2 Tbs. whole coriander seeds

1 Tbs. green cardamom pods

1/2 tsp. black peppercorns

1/2 tsp. red pepper flakes

1/2 tsp. whole cloves

Heat skillet over medium-low heat. Add all ingredients, and cook 12 minutes, or until light brown, shaking pan frequently. Cool.

Crush cardamom pods to release seeds inside. Discard pods, and grind cardamom seeds and cooled, roasted spices to fine powder with mortar and pestle or in spice grinder.

nutritional information Per 1/2 tsp.: Calories: 7; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 1 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: less than 1 g; Sugar: less than 1 g; Vegan

FRESH MANGO CHUTNEY

This is from the May 2001 issue of Vegetarian Times. Makes 2 cups in 30 minutes or less.

To view this online, click here.

1⁄4 cup raisins or currants

1⁄2 cup pine nuts

1 medium ripe mango

1 medium jalapeño, seeded and finely chopped

2 Tbs. chopped cilantro

2 Tbs. chopped fresh mint

1 Tbs. fresh lime juice

1 Tbs. fresh orange juice

1 Tbs. pure maple syrup

1 tsp. minced fresh ginger

1/8 tsp. cayenne

In small bowl, soak raisins or currants in enough warm water to cover, until soft, about 10 minutes. Drain.

In small skillet over medium-high heat, toast pine nuts, shaking pan often until lightly browned, 1 to 2 minutes.

Peel mango and cut small slice off one end. Place mango, cut side down, on cutting board and work around pit, cutting each side of mango into large slices. Use paring knife to cut flesh away from pit. Roughly chop fruit into small pieces.

In medium bowl, combine mango with pine nuts, remaining ingredients and salt to taste; mix well. Cover and refrigerate for at least 30 minutes before serving. Chutney will keep in the refrigerator for up to 2 days.

nutritional information Per 2-tablespoon serving: Calories: 24; Protein: 0 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 0 mg; Fiber: 1 g; Vegan

CARROT CAKE

This comes from Alton Brown of the Food Network show Good Eats.

Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy

To view this online, click here.

Ingredients

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

CREAMY WEEKNIGHT MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”

Yield: 4 servings; Time: 25 minutes

To view this online, click here.

Ingredients

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

2 cups whole milk

8 ounces cream cheese, cut into 1-inch pieces

12 ounces sharp or white Cheddar, grated

3 tablespoons unsalted butter

Freshly ground pepper

Preparation

Cook pasta in a large pot of salted water until just barely al dente; drain.

Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.

Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.

SPAGHETTI WITH TOMATOES, BASIL, OLIVES AND FRESH MOZZARELLA

This is from Familytime, and begins, “Since the tomatoes here are not cooked, you’ll really notice their flavor.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 13 minutes

To view this online, click here.

Ingredients

2 pounds vine ripened tomatoes, (about 6), chopped

3/4 pound salted mozzarella cheese, cut into 1/4-inch cubes, at room temperature

1 1/4 cups chopped, fresh basil

1/2 cup halved and pitted black olives

4 teaspoons balsamic vinegar

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 pound spaghetti

1/2 cup olive oil

3 garlic cloves, minced

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Variations: Add some drained capers, chopped red onion or grated Parmesan to the pasta.