Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Baked Macaroni and Cheese and Barley-Stuffed Red Peppers. Enjoy!

MAPLE SRIRACHA ROASTED VEGETABLES

This is from Kikkoman.

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://kikkomanusa.com/homecooks/recipes/maple-sriracha-roasted-vegetables/.

Ingredients

2 tablespoons avocado oil

2 tablespoons maple syrup

1 tablespoon Kikkoman® Sriracha Hot Chili Sauce

2 cups brussels sprouts, trimmed and halved

2 cups carrots, peeled and sliced into 1/2-inch pieces

1 cup red onion, coarsely chopped

For Serving

1/2 teaspoon flaky salt

Directionos

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large bowl, stir together oil, maple syrup and sriracha. Add brussels sprouts, carrots and red onion. Mix well to coat.

Spread vegetables evenly on baking sheet. Bake for 20 minutes.

Serve hot topped with flaky sea salt.

CREAMY TOMATO SPAGHETTI WITH PRESERVED LEMON

This is from Nargisse Benkabbou in The New York Times cooking enewsletter. For this yummines, Nargisse wrote, "Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Fine sea salt and black pepper

3 tablespoons olive oil

1/2 medium yellow onion, finely chopped

2 garlic cloves, minced or crushed in a garlic press

5 tablespoons tomato paste

1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste

2 teaspoons honey, plus more to taste

1 cup heavy cream

1 pound spaghetti (or other long pasta)

Finely grated Parmesan (optional), for garnish

Preparation

Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.

Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.

Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.

Cook the spaghetti in the boiling water until almost al dente according to the package instructions, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.

Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.

Serve warm, topped with Parmesan if desired.

CRISPY POTATO QUESADILLAS

This is from Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Despite what many people think, quesadillas don’t always have cheese. In Mexico City, you can order a “quesadilla sin queso” with a variety of fillings, highlighting the regional debate around what constitutes a true quesadilla. This version embraces both worlds: It contains cheese, but it’s melted into a hearty potato and pea filling that makes these quesadillas more satisfying as a complete meal. The quick slaw on top, inspired by curtido (a vinegary cabbage salad popular throughout Central America), balances the richness of the quesadillas and provides a nice spicy crunch. If you have any slaw left over, it keeps for up to four days in the refrigerator and is versatile enough to serve with plain rice or grilled meat or fish throughout the week."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026918-crispy-potato-quesadillas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

Kosher salt

1 pound potatoes, unpeeled but scrubbed clean

1 cup peas, frozen or fresh (6 ounces)

2 cups shredded semi-soft cheese, such as Monterey Jack or Cheddar

1-1/2 tablespoons avocado or vegetable oil

8 (7- to 8-inch) flour tortillas

1/4 medium green cabbage, thinly sliced (about 4 cups)

2 carrots, grated

1/2 red onion, thinly sliced

1 jalapeño or serrano, diced (seeded for less spice, if desired)

1 lime, juiced

3 tablespoons white or apple cider vinegar

1-1/2 teaspoons sugar

Sour cream or Mexican crema, optional, for serving

Preparation

Heat oven to 400 degrees.

Fill a medium pot with water; add 2 tablespoons salt and set it to boil on high. Cut potatoes into 1-inch chunks and place them in the pot as you go. Once the water is boiling, lower the heat slightly to maintain a rolling boil and cook potatoes for 5 to 7 minutes, until easily pierced with a fork. Add the peas and cook for 3 minutes more. Drain the vegetables, return them to the pot, add the cheese and mash until fully combined. Add more salt to your taste.

Add the oil to a baking sheet and spread it around evenly using one side of a flour tortilla, then repeat with another until you have 4 tortillas lightly oiled on one side, evenly arranged on the baking sheet (it’s okay if they overlap a bit.)

Divide the mash among the tortillas. Top each with a second tortilla and press down until the filling almost spills out. Flip the quesadillas so the other side gets oiled.

Bake for 8 minutes, flip the quesadillas over, and bake for another 8 minutes until browned and crispy. They may puff up, which is great.

Meanwhile make the topping. Combine the cabbage, carrots, red onion, jalapeño, lime juice, vinegar, sugar and 1-1/2 teaspoons salt. Toss the slaw with your hands and taste to adjust for vinegar, salt or sugar until the slaw is to your liking.

To serve, quarter the quesadillas with a sharp knife and top with slaw and a dollop of sour cream, if using.

BAKED MACARONI AND CHEESE

This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole

To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.

Ingredients

1 (12 ounce) package macaroni

2 cups milk

1 large egg

2-1/2 cups shredded Cheddar cheese

2 tablespoons butter, melted

salt and pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.

Whisk milk and egg together in a large bowl; stir in cheese and butter.

Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.

Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.

Serve hot and enjoy!

EGGPLANT AND TOMATO CASSEROLE

Serves: 8

Source: 1,001 Recipes For People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View recipe: http://diabeticgourmet.com/recipes/html/310.shtml

Ingredients

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Directions

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

BARLEY-STUFFED RED PEPPERS

This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.

1 cup uncooked quick-cooking barley

3 cups vegetable or mushroom broth

3 large red bell peppers

2 Tbs. olive oil

1 large onion, peeled and diced

1 Tbs. minced garlic

6 oz. presliced portobello mushrooms, cubed

4 oz. feta cheese, crumbled

1 tsp. lemon juice

1/3 cup chopped flat-leaf parsley

Hot pepper sauce to taste

Salt and freshly ground black pepper

Parsley sprigs for garnish

Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.

Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.

Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.

Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.

nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g