Here are six recipes to start the week off just right, including Scotto Cheese Lasagna and Whoopie Pies. Enjoy!
SUMMER RATATOUILLE WITH FARRO
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.”
Yield: Serves 6; Time: 1 hour 15 minutes for the ratatouille 15 minutes for assembling the big bowls.
This was featured in “Just Add Farro”, and can be viewed online here.
Ingredients
For the Ratatouille
1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
For the Vinaigrette
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
For the Big Bowl
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan
Preparation
For the Ratatouille
Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
Whisk together ingredients for the vinaigrette.
To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.
WHOLE WHEAT PENNE PASTA WITH SUMMER VEGETABLES
This is from Diabetes Self-Management, and can be viewed online here.
Yield: 4 servings. Serving size: 1 3/4 cups.
Ingredients
6 ounces uncooked whole wheat penne pasta (about 2 cups)
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups chopped fresh broccoli
1 medium zucchini, chopped (about 1 1/4 cups)
1/2 medium yellow bell pepper, chopped (about 3/4 cup)
8 ounces (about 1 1/2 cups) cherry or grape tomatoes, halved
3 ounces (about 1 cup) mushrooms, sliced
1/2 teaspoon dried oregano
3/4 cup crumbled reduced-fat feta cheese
Directions
Cook pasta according to package directions, omitting any salt or fat. Drain and keep warm.
Heat oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, zucchini and bell pepper. Cook and stir about 2 minutes or until vegetables just begin to soften.
Add tomatoes, mushrooms, and oregano; mix well. Reduce heat to medium and cook and stir about 8 minutes or until vegetables are tender and tomatoes release their juices.
Mix vegetables with pasta. Toss in feta cheese.
Nutrition Facts Per Serving: Calories: 264 calories, Carbohydrates: 41 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 374 mg, Fiber: 7 g
Exchanges per serving: 2 Bread/Starch, 1/2 Fat, 2 Vegetable, 1 Meat.
SCOTTO CHEESE LASAGNA
This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
WHOOPIE PIES
This recipe is from the Baking/Desserts emailing list from about.com, which has since split into several other sites.
Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting1. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe -
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
Showing posts with label Cherry Clafoutis. Show all posts
Showing posts with label Cherry Clafoutis. Show all posts
Monday, September 24, 2018
Thursday, February 1, 2018
Desserts
Have you ever had one of those days when your inner child cries, “I want something snacky!”? Sure you have. Most of us want that occasional snack, and while we might know that we need healthy food (read: non-snacky), nothing will quite shut up that inner child's snack craving faster than something slightly decadent.
Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes (including Creamy Rice Pudding and Cherry Clafoutis) to help you – and your inner child – through the day. Enjoy!
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes (including Creamy Rice Pudding and Cherry Clafoutis) to help you – and your inner child – through the day. Enjoy!
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
Wednesday, September 28, 2016
Desserts
Have you ever had one of those days when your inner child cries, “I want something snacky!”? Sure you have. Most of us want that occasional snack, and while we might know that we need healthy food (read: non-snacky), nothing will quite shut up that inner child's snack craving faster than something slightly decadent.
Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes to help you – and your inner child – through the day. Enjoy!
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
Fortunately, we can fix something satisfying and healthy (or, at least, healthier than a lot of the fast snacks on the grocery shelves). Here are six recipes to help you – and your inner child – through the day. Enjoy!
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CRANBERRY PEACH COBBLER
As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”
To view this online, click here.
Ingredients
5-6 peaches, sliced
2 tbsp flour
1/4 cup sugar
1/3 cup dried cranberries
1/4 tsp cinnamon
2/3 cup quick cooking oats
1 cup water
3 tbsp melted margarine
3/4 cup brown sugar
Preparation
Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.
Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.
Cover and cook on low for 4 to 6 hours, or until peaches are tender.
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
CHAI RICE PUDDING
This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”
To view this online, click here.
3 1/2 cups unsweetened soymilk or low-fat milk
4 black chai tea bags
1 cup short- or medium-grain white rice
1/2 cup light brown sugar
1/8 tsp salt
1 medium-sized apple, peeled, cored and diced
1/4 cup dark raisins
whipped cream for garnish, optional
cinnamon for garnish, optional
Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.
Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 1/2 cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.
Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.
Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars
Thursday, September 15, 2016
Thursday Recipes
Enjoy!
CRANBERRY PIE
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” This can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CREAMY CHICK’N AND RICE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan friendly recipe is chock full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening!
“This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of nondairy milk) until it reaches the desired temperature.” Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
For the Rice:
2 cups brown rice
2 teaspoons veggie bouillon (I like Edward & Son’s brand)
5 cups water
For the Sauce:
1 cube or teaspoon chick'n flavored veggie bouillon
1/2 teaspoon salt
2-3 tablespoons nutritional yeast
1 block extra firm silken tofu (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)
For the Tofu:
1 block extra firm tofu
1 tablespoon olive oil
1 tablespoon fresh minced sage
Salt to taste
For the Veggies:
2 cups portobello mushrooms, chopped
1/2 cup carrot, diced
1 cup asparagus, chopped
1 tablespoon sage, minced
1 tablespoon rosemary, minced
Salt to taste
Preparation
To drain the tofu: Wrap the tofu in an absorbent towel and place a plate on top of the wrapped tofu. Place a heavy can or similar item on top of plate to weigh it down. Wait about 20 minutes before starting step two.
Begin cooking rice according to package directions. Add 2 cubes of vegetable bouillon to the water that you are cooking the rice in.
Prep your veggies and spices by washing, chopping, etc., and then place them in large frying pan over medium-low heat.
Cover and cook until carrots are soft. No need to add any oil. Salt if desired, and set aside when they are finished cooking.
Slice your tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu while it is on the grill or before placing into the oven. Lightly salt and cook. I used my George Foreman Grill to cook my tofu. Feel free to roast the tofu at 375 on a lightly greased cookie sheet for about 30 minutes, or until firm. When tofu is browned on both sides, remove from heat. Let cool and cut into bite sized pieces.
Make sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.
Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.
PORTOBELLO PATTY MELTS
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.” Yield: Serves 4; Time: 1 hour.
This was featured in “The Crispy Decadence of the Patty Melt” and can be viewed online here.
Ingredients
2 to 4 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Kosher salt and freshly ground black pepper to taste
8 slices seeded rye bread
8 slices Swiss cheese, approximately 1/2 pound
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 minced garlic clove
8 clean portobello caps
Preparation
Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
VEGETABLE STIR-FRY
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
CRANBERRY PIE
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” This can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.)
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
CHERRY CLAFOUTIS
This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.
This was featured in “A Short Season for Cherries”, and can be viewed online here.
Ingredients
For the Cherry Clafouti
1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
Preparation
For the Cherry Clafouti
Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Tip
Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.
CREAMY CHICK’N AND RICE
This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan friendly recipe is chock full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening!
“This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of nondairy milk) until it reaches the desired temperature.” Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
For the Rice:
2 cups brown rice
2 teaspoons veggie bouillon (I like Edward & Son’s brand)
5 cups water
For the Sauce:
1 cube or teaspoon chick'n flavored veggie bouillon
1/2 teaspoon salt
2-3 tablespoons nutritional yeast
1 block extra firm silken tofu (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)
For the Tofu:
1 block extra firm tofu
1 tablespoon olive oil
1 tablespoon fresh minced sage
Salt to taste
For the Veggies:
2 cups portobello mushrooms, chopped
1/2 cup carrot, diced
1 cup asparagus, chopped
1 tablespoon sage, minced
1 tablespoon rosemary, minced
Salt to taste
Preparation
To drain the tofu: Wrap the tofu in an absorbent towel and place a plate on top of the wrapped tofu. Place a heavy can or similar item on top of plate to weigh it down. Wait about 20 minutes before starting step two.
Begin cooking rice according to package directions. Add 2 cubes of vegetable bouillon to the water that you are cooking the rice in.
Prep your veggies and spices by washing, chopping, etc., and then place them in large frying pan over medium-low heat.
Cover and cook until carrots are soft. No need to add any oil. Salt if desired, and set aside when they are finished cooking.
Slice your tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu while it is on the grill or before placing into the oven. Lightly salt and cook. I used my George Foreman Grill to cook my tofu. Feel free to roast the tofu at 375 on a lightly greased cookie sheet for about 30 minutes, or until firm. When tofu is browned on both sides, remove from heat. Let cool and cut into bite sized pieces.
Make sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.
Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.
PORTOBELLO PATTY MELTS
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.” Yield: Serves 4; Time: 1 hour.
This was featured in “The Crispy Decadence of the Patty Melt” and can be viewed online here.
Ingredients
2 to 4 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Kosher salt and freshly ground black pepper to taste
8 slices seeded rye bread
8 slices Swiss cheese, approximately 1/2 pound
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 minced garlic clove
8 clean portobello caps
Preparation
Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
VEGETABLE STIR-FRY
Servings: 8
Source: The New American Heart Association Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat
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