Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Summer Minestrone with Fresh Basil and Blackberry Cobbler. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
SUMMER MINESTRONE WITH FRESH BASIL
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”
Yield: 6 to 8 servings; Time: 1 hour 20 minutes.
This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.
Ingredients
For the Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)
Freshly grated Parmesan for garnish
Preparation
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
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.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
BLACKBERRY COBBLER
This comes from Delish, and begins, “Summer is calling.”
Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.
To view this online, click here.
Ingredients
For the Blackberry Filling:
6 c. blackberries
1/2 c. sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
For the Cobbler
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. Butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.
Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.
Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.
Brush dough with egg wash and sprinkle with coarse sugar.
Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.
Let cool 10 minutes before serving with vanilla ice cream.
Monday, September 21, 2020
Taco Tuesday
If you're like me and love tacos, you don't mind that it's time for another Taco Tuesday. Today's vegetarian taco offerings include Soft Black Bean Tacos with Salsa and Cabbage and Mexican Rose Taco Salad. Enjoy!
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
CHILI-LIME MUSHROOM TACOS
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
VEGGIE TACOS
This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
Ingredients
You'll need:
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4
To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.
Ingredients
1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1/2 cup milk
1/2 cup water
1/2 tablespoon lemon pepper
1/4 teaspoon sea salt
1/2 head cauliflower
1/2 cup buffalo sauce
15 oz. can organic sweet kernel corn, rinsed and drained
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1/4 cup chopped cilantro
1 cup mixed greens (or sub chopped red cabbage)
1/4 cup Hidden Valley® Greek Yogurt Ranch
Directions
Preheat oven to 450°F.
Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1 1/2 inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
Note: For safe meat preparation, reference the USDA website.
CHILI-LIME MUSHROOM TACOS
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
VEGGIE TACOS
This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."
Prep/Total Time: 30 minutes; Makes: 8 tacos
View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.
Ingredients
2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced
Directions
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
LOADED CRISPY TOFU TACOS
This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.
Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings
Ingredients
Ingredients
You'll need:
1 package firm tofu
1 tablespoon Sriracha
1 tablespoon honey
1/2 cup fine cornmeal
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup oil
3 scallions
1 bunch cilantro
1/4 cup yogurt
warm corn tortillas
Other toppings:
shredded cheese
chopped tomato
chopped onion
sweet corn
avocado
lime wedges
Instructions
Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
Monday Recipes
Hope your weekend was good. If, like me, you didn't get everything done that you wanted to, at least there's still next weekend.
In the meantime, here are six yummy vegetarian recipes to help you through the day, including Chipotle Asparagus Quesadillas and Red Velvet Cheesecake. Enjoy!
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
In the meantime, here are six yummy vegetarian recipes to help you through the day, including Chipotle Asparagus Quesadillas and Red Velvet Cheesecake. Enjoy!
BAKED MACARONI AND CHEESE
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
Serves: 8; 5 points
Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
CHIPOTLE ASPARAGUS QUESADILLAS
This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.
To view this online, click here.
Quesadillas
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1 1/2 tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas
Chipotle Spread
3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
Preheat oven to 425°F.
To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
VEGETARIAN STUFFED PEPPERS
This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes
View this online here.
Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1 1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
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