Thursday Recipes

Ahhhh...we're in the home-stretch of the week. Tomorrow is Friday, and then the weekend. But first, let's get through today.

Since we do need to eat, here are six yummy vegetarian recipes to help you through the day. Check out the Italian White Bean and Kale Soup, the Sheet Pan Mac and Cheese with Brussels Sprouts, the Anytime Black Forrest Blizzard, and the rest of today's yumminess. Enjoy!

PUTTANESCA CHICKPEA-TOMATO SALAD

This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."

Time: 15 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.

Also, check out Melissa Clark's helpful guide "How toCook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.

Ingredients

1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces

3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)

1/2 cup coarsely chopped parsley leaves and stems

1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)

1/4 cup extra-virgin olive oil

1/4 cup kalamata olives, torn in half and pitted

3 tablespoons drained capers

1 tablespoon lemon juice, plus more to taste

1 small garlic clove, finely grated

Kosher salt

Preparation

In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.

Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)

VEGETARIAN TAMALE PIE

This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."

Time: 1 hour; Yield: 6 to 8 servings

This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.

Ingredients

For the Chili

1 large red or white onion, halved

2 jalapeños, halved lengthwise and seeded (if desired)

1 poblano or green bell pepper, sliced in half lengthwise, seeds removed

2 tablespoons extra-virgin olive oil, plus more for brushing

1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 (28-ounce) can whole plum or diced tomatoes

3 fat garlic cloves, finely grated or minced

2 tablespoons mild or hot chili powder, more as needed

2 teaspoons dried oregano

1-3/4 teaspoons ground cumin

3 (15-ounce) cans black or pinto beans, drained and rinsed

1 cup chopped fresh cilantro leaves and tender stems (optional)

For the Cornbread

3/4 cup fine cornmeal

2 tablespoons all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon kosher salt (such as Diamond Crystal)

1 large egg, at room temperature

/1/3 cup sour cream or whole-milk yogurt, plus more for serving

1/4 cup unsalted butter, melted and cooled

2 teaspoons honey

2 scallions, whites and greens thinly sliced, plus more for serving

1 cup grated Cheddar (optional)

Preparation

Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.

Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.

Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)

Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.

Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.

While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.

In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.

Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

Ingredients

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Directions

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

ANYTIME BLACK FORREST BLIZZARD

This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”

I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!

Ingredients

1 heaping cup frozen, dark sweet cherries

1 frozen banana, cut into chunks

1 C chocolate soymilk

1/4 C Greek yogurt

2 tsp honey or agave syrup

1/4 tsp almond extract

4 Famous Chocolate Wafers, crumbled

Directions

Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.

Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g

SHEET PAN MAC AND CHEESE WITH BRUSSELS SPROUTS

This is from Grace Elkus at TheKitchn. For this recipe, Grace wrote, "Here, I’m sharing my favorite iteration: sheet pan mac and cheese with Brussels sprouts. You’ll cook the noodles and make the cheese sauce while the veggies roast, then mix everything together, return it to the sheet pan, and pop it under the broiler until every bite is crispy-creamy. It’s the ultimate mash-up of two of my favorite foods — and my only regret is I didn’t think of it sooner."

Prep time: 20 minutes; Cook time: 35 minutes to 40 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/sheet-pan-mac-cheese-brussels-sprouts-23215360.

Ingredients

1-1/2 teaspoons kosher salt, plus more for the pasta water

1 pound Brussels sprouts (about 15 large)

2 tablespoons olive oil

Freshly ground black pepper

12 ounces dried cavatappi pasta

4 ounces Gruyère cheese, shredded (1 cup)

4 ounces sharp cheddar cheese, preferably white, shredded (1 cup)

1 ounce Parmesan cheese, shredded (about 1/2 cup)

5 tablespoons unsalted butter, divided

1/4 cup all-purpose flour

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

3 cups whole or 2% milk

1/2 cup panko bread crumbs

Instructions

Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Bring a Dutch oven or large pot of heavily salted water to a boil.

Meanwhile, trim and halve 1 pound Brussels sprouts (quarter if large). Place on a rimmed baking sheet (make sure to include any stray leaves). Drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and several grinds black pepper. Toss to combine, then arrange in a single layer cut-side down.

Place the baking sheet on the lower rack. Roast until the sprouts are crispy, tender, and browned in spots, 14 to 16 minutes. Meanwhile, cook the pasta and grate the cheeses.

Add 12 ounces cavatappi to the boiling water and cook according to package directions until al dente. Grate the following cheeses on the large holes of a box grater, keeping them separate on the cutting board: 4 ounces Gruyère cheese (about 1 cup), 4 ounces sharp cheddar cheese (about 1 cup), and 1 ounce Parmesan cheese (about 1/2 cup).

When the Brussels sprouts are ready, remove the baking sheet from the oven.

When the pasta is ready, drain and set aside. Return the pot to the stovetop, add 5 tablespoons unsalted butter, and melt over medium-low heat. Transfer 1 tablespoon into a small heatproof bowl. Add 1/4 cup all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper to the remaining butter in the pot and cook over medium-low heat, whisking constantly, until fragrant and foaming, about 2 minutes.

While whisking constantly, slowly pour in 3 cups whole or 2% milk and whisk until the flour is completely dissolved. Bring just to a full simmer over medium heat, 5 to 7 minutes. Reduce the heat to low and simmer, whisking frequently, until thick enough to coat the back of a spoon, about 4 minutes.

Remove the pot from the heat. Add the Gruyère and cheddar cheeses, 1 teaspoon kosher salt, and several grinds black pepper. Whisk until smooth and the cheese is melted. Taste and season with more salt as needed (likely about 1/2 teaspoon kosher). Heat the broiler to high.

Add the cavatappi and roasted Brussels sprouts to the pot and stir until well-coated in the sauce. Transfer to the same baking sheet used to roast the Brussels and spread into an even layer.

Add 1/2 cup panko bread crumbs and the Parmesan cheese to the reserved bowl of melted butter and stir to combine. Sprinkle the pasta with the bread crumb mixture. Broil until the bread crumbs are golden-brown, 2 to 4 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.