Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Pasta al Pomodoro, Samosa Stuffed Peppers, and Sunset Sweet Potato Drop Biscuits. Enjoy!

TWO BEAN SPICY CHILI CORN BREAD PIE

This is from Eden Foods. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves 8

To view this online, click here.

Ingredients

15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain

15 ounces Eden Spicy Pinto Beans, do not drain

2 cup fresh organic tomatoes, diced

1/4 cup carrots, diced

1/3 cup green bell pepper, diced

1 medium onion, diced

1 cup organic sweet corn, fresh or frozen

1 tsp Eden Shoyu Soy Sauce

Cornbread

1 cup organic corn flour

3/4 cup organic unbleached white flour

2 tsp non-aluminum baking powder

1/2 tsp Eden Sea Salt

1 cup Edensoy Extra Original (organic soymilk)

1 Tbsp Eden Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar

2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil

1 Tbsp organic maple syrup

3 Tbsp water

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.

To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes. Mix all dry ingredients and the parsley together. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.

PASTA AL POMODORO

This is from Eric Kim in The New York Times cooking enewsletter. Eric wrote, "modoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither."

Time: 1 hour 10 minutes; Serves 4

This was featured in "Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro", and can be viewed online at https://cooking.nytimes.com/recipes/1023408-pasta-al-pomodoro.

Ingredients

1/2 cup extra-virgin olive oil

4 large garlic cloves, lightly crushed and peeled

3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped

Salt

1 pound thin spaghetti

Preparataion

Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).

Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.

Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.

Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

ROASTED VEGETABLES

Long since forgotten email list. The person who posted this wrote that it was from page 201 of THE ULTIMATE WEIGHT SOLUTION COOKBOOK by Dr. Phil McGraw. Makes 8 SERVINGS

Ingredients

1 large rutabaga, peeled and cut into 1-inch cubes

1 large turnip, peeled and cut into 1-inch cubes

2 cups baby carrots

2 cups small Brussels sprouts (see Note 1)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons sugar-free maple syrup

Directions

Preheat oven to 400 degrees F.

Combine the rutabaga, turnip, carrots, and Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper. Transfer to a roasting or broiler pan. Use a rubber spatula to scrape the bowl clean of any remaining oil, salt, and pepper; drizzle it over the vegetables.

Roast, tossing every 10 minutes or so to prevent sticking, until golden brown and tender, about 1 hour and 10 minutes.

Pour the maple syrup into the hot roasting pan and toss with the roasted vegetables (see Note 2). Pour the entire mixture into a serving bowl and drizzle the remaining juices over the vegetables.

NOTE 1: For accurate and even cooking make a small "x" with a paring knife in the stem end of each Brussels sprout.

NOTE 2: If you want a sweet-and-sour dressing, add 1 tablespoon cider vinegar to the oil, and drizzle over the hot vegetables.

SAMOSA STUFFED PEPPERS

This is from the March 2014 issue of Vegetarian Times, page 72. It begins, "The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/samosa-stuffed-peppers.

Ingredients

4 large red bell peppers, halved

2 Tbs. vegetable oil

1 large onion, chopped (2 cups)

4 tsp. curry powder

1 Tbs. garam masala

2 tsp. grated fresh ginger

1 cup basmati rice

1/4 cup red lentils, rinsed and drained

1/2 tsp. salt

1-1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained

2 large carrots, finely diced (1 cup)

1 cup green beans, coarsely chopped

1/2 cup raisins or dried currants, optional

1/2 cup unsalted peanuts or cashews, coarsely chopped

Preparation

Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.

Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.

Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.

ENDIVE BOATS WITH APPLE PIE RICE

This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "Endive boats can be served as hors d’oeuvre or as a plated appetizer at a holiday meal." Makes 24 servings. Good for holiday meal

To view this online, go to https://www.vegetariantimes.com/recipes/endive-boats-with-apple-pie-rice/.

Ingredients

1 1/2 tsp. coconut oil

1/4 cup chopped red onion

1/4 cup diced celery

1 sweet apple, such as Fuji, cored and finely diced, divided (1 cup)

1/4 cup raisins

1/4 cup chopped walnuts

1/4 tsp. ground cinnamon, plus more for dusting, optional

1/4 cup long-grain brown rice

1 1/2 tsp. lemon juice

3 heads green or red endive, leaves pulled apart (about 24 leaves)

Preparation

Heat oil in small saucepan over medium heat. Add onion and celery, and cook 3 minutes, or until softened. Stir in 3/4 cup diced apple, raisins, walnuts, and cinnamon, and season with salt, if desired. Sauté 2 minutes, or until apple begins to soften, then stir in rice and 1 cup water. Bring to a boil, cover, and simmer 1 hour, or until most of liquid is absorbed, adding more water if liquid absorbs too quickly.

Remove from heat, and stir in lemon juice and remaining 1/4 cup diced apple. Let stand 5 minutes, to develop flavors.

Fill endive leaves with 1 Tbs. warm rice mixture, and arrange on serving platter. Dust with additional cinnamon (if using). Serve warm.

SUNSET SWEET POTATO DROP BISCUITS

This was in the October 2007 issure of Vegetarian Times, page 66. It begins, "Mashed sweet potatoes keep these biscuits tender and low in fat, plus eliminate the need for eggs or dairy. For a more elegant look, roll out the dough and cut with a 2-inch round cutter." Makes 12 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sunset-sweet-potato-drop-biscuits/.

Ingredients

1 cup mashed cooked sweet potatoes (2 small baked sweet potatoes)

3 Tbs. vegetable oil

1 Tbs. maple syrup

1 tsp. apple cider vinegar

1/2 tsp. salt

1 cup all-purpose or whole-wheat pastry flour

2 tsp. baking powder

1 tsp. ground nutmeg

Preparation

Preheat oven to 400°F. Coat baking sheet with cooking spray.

Combine sweet potatoes, oil, syrup, vinegar, and salt in large bowl. Sift in flour, baking powder, and nutmeg.

Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.

Drop golf ball–size rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.