Thursday Recipes

Hope your 4th of July was good. Unless I'm totally missing something, there aren't any holidays (at least here in the U.S.) until Labor Day. Siiiigh.

Here are today's six recipes to help you through the day, including Parisian-style Sweet Crêpes and Crusty Macaroni and Cheese. Enjoy!

GREEN TEA RICE PUDDING

This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.

“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”

Both of these recipes can be found here.

This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”

Ingredients

1/2 cup light coconut milk

1/2 cup cooked brown rice

1 1/2 tsp. honey

Salt

1 green tea bag

1/4 cup diced mango

Instructions

Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.

Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg

EARL GREY LATTE

This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”

Ingredients

1 cup 2% milk

1 tsp. vanilla extract

1 black tea bag

1 peach

Instructions

Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.

Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg

COFFEE OATMEAL BITES

This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”

Ingredients

2 large eggs

1 1/4 cups 2% milk

3/4 cup unsweetened applesauce

2 tsp. vanilla extract

3 Tbsp. honey

3 cups quick-cooking oats

1 tsp. baking soda

1 1/2 Tbsp. instant coffee

1 1/2 tsp. cinnamon

Salt

2/3 cup dried cranberries

1/2 cup chopped pecans

Instructions

Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.

Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg

CRUSTY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.”

Yield: 8 to 12 servings; Time: 1 hour 15 minutes.

This is featured in “THE WINTER COOK; Macaroni and Lots of Cheese” and can be viewed online here.

Ingredients

3 tablespoons butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese, coarsely grated

1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1/8 teaspoon cayenne (optional)

Salt

2/3 cup whole milk

Preparation

Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

PARISIAN-STYLE SWEET CREPES

This is from the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”

This recipe makes 8 servings, and can be found online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)Nutella

peanut butter

butter

jam

chestnut purée

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

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.