I scream, you scream, we all scream for ice cream!
Remember that old rhyme? Even if you don't, chances are you love ice cream. It seems most of us do.
When I was a kid in New York (state, not city) and Connecticut, my sister, brother, and I were all excited whenever my dad would bring out the ice cream maker. While the big ice cream-making day was the 4th of July, Dad would make sure to make ice cream throughout the summer. Of course, he also included us kids, as the old fashioned hand cranked (non-electric) ice cream makers required having someone hand crank the thing for maybe half-an-hour. The rule was that if we wanted homemade ice cream, each one of us had to put in a few minutes (at least) at cranking the darn thing. But it was well worth it! (Here's a good article on using a hand crank ice cream maker.)
Of course, these days, you can buy either electric or non-electric (hand crank) ice cream makers. (The one I use looks similar to this one, though I'm not advocating buying it at any one particular store.)
Good Housekeeping has an article giving its best ice cream makers. Some of them look pretty fancy, but a simple one works well, in my estimation. The Spruce Eats also has their list of best ice cream makers for 2018. Check it out.
Okay, enough already. Here are six yummy ice cream recipes to get you started, including Dark Chocolate-Caramel Sorbet and Strawberry Sorbet. Enjoy!
Note: This was originally posted yesterday on one of my other food blogs, Confessions of a Foodie.
HOMEMADE ROCKY ROAD ICE CREAM
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
Enjoy!
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
RASPBERRY-LIME GRANITA
This was from an old Weight Watchers emailing list. The points may be outdated, but it's still worth trying.
The recipe begins, “Short for time? No problem. Simply let the frozen mixture sit for about 10 minutes, then use a fork to scrape the entire mixture until it's light and fluffy.”
POINTS® value: 1; Servings: 8; Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1/2 cup sugar
1/2 cup water
6 cups raspberries
2 Tbsp fresh lime juice
1 tsp lime zest
Instructions
Boil sugar and water in a small saucepan, stirring constantly, until sugar dissolves. Let syrup cool.
Purée raspberries and syrup in a food processor. Add lime juice. Mixture should be just thick enough to stick to the back of a spoon. If too thick, add a little water.
Pour into a shallow plastic container or baking dish. Cover and freeze. Stir with a fork approximately every 30 minutes until frozen, about six hours.
Divide into eight dessert glasses and garnish with lime zest if desired.
ONE-INGREDIENT BANANA ICE CREAM
This comes from The New York Times cooking e-newsletter, and begins, “This outrageously easy ‘ice cream’ is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.”
Yield: Four servings; Time: 6 hours 10 minutes.
This was featured in “Food; Uncle Food” and can be viewed online here.
Check out Melissa Clark’s guide, “How to Make Ice Cream”. Very informative, very yummy…After looking through this, I wanted to spend the next weekend making batch after batch of ice cream.
Ingredients
4 ripe bananas
Preparation
Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarters; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Showing posts with label Dark Chocolate-Caramel Sorbet. Show all posts
Showing posts with label Dark Chocolate-Caramel Sorbet. Show all posts
Sunday, July 1, 2018
Tuesday, April 19, 2016
Tuesday Recipes
Enjoy!
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.
Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247: Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
APPLE CRISP
This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian TImes, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.
Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247: Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
APPLE CRISP
This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
ROASTED CORN QUESADILLAS
This comes from the September 2015 issue of Vegetarian TImes, page 48. It begins, "Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for a light meal." Makes 6 in 30 minutes or less.
To view this online, click here.
3 cups Roasted Confetti Corn
2 8-oz. balls fresh mozzarella, grated
6 8-inch flour tortillas
6 Tbs. cilantro leaves, divided, optional
1 1/2 cups prepared peach salsa
Combine Roasted Confetti Corn and mozzarella in bowl. Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs. cilantro (if using). Fold tortillas in half over filling.
Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown. Serve with salsa.
nutritional information Per Per quesadilla: Calories: 502; Protein: 20 g; Total Fat: 22 g; Saturated Fat: 12 g; Carbohydrates: 57 g; Cholesterol: 62 mg; Sodium: 678 mg; Fiber: 6 g; Sugar: 18 g
PLUM CRUMBLE
This comes from the October 2008 issue of Vegetarian Times. It begins, "This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries." Recipe by Carolyn Trompeter. Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/plum-crumble/.
Plum Filling
1/3 cup apple juice
1 Tbs. arrowroot powder
6 cups thinly sliced plums (3 lb.)
1/4 tsp. ground nutmeg
1 cup whole rolled oats
1 cup whole-wheat pastry flour
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup corn oil
1/4 cup rice syrup
Preheat oven to 350°F. Coat 8-inch square baking pan with oil and flour, and set aside.
To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.
Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.
from the October 2008 issue of Vegetarian Times
nutritional information
Per serving:
Calories: 257, Protein: 4 g, Total Fat: 8 g, Saturated Fat: 1 g, Carbohydrates: 44 g, Cholesterol: 0 mg, Sodium: 163 mg, Fiber: 5 g, Sugar: 19 g
Friday, April 1, 2016
Friday Recipes
Finally, it's Friday. Here are six recipes to try out over the weekend. Enjoy!
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
TUSCAN KALE AND WHITE BEAN STEW WITH BREADCRUMB TOPPING
This comes from the October 2014 issue of Vegetarian Times, pagae 26. It begins, "This quick riff on an Italian classic gets multi-layered flavors from mushrooms, garlic, and a splash of lemon." Serves 4 in 30 minutes or less.
To view this online, click here.
1 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. unsalted butter
8 oz. cremini mushrooms, quartered (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
1 15.5-oz. can white beans, rinsed and drained
1 cup low-sodium vegetable broth
2 tsp. lemon juice
Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.
Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.
Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.
nutritional information Per 1 1/4-cup serving: Calories: 321; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 13 mg; Sodium: 373 mg; Fiber: 12 g; Sugar: 3 g
SPANAKOPITA
This comes from the April/May 2012 issue of Vegetarian Times, page 74. It begins, "Layers of phyllo make a crisp double crust for this classic Greek spinach pie." Serves 9.
To view this online, click here.
3 lb. frozen spinach, thawed
2 Tbs. plus 1/3 cup olive oil or melted butter, divided
2 medium onions, diced
8 green onions, sliced
1/2 tsp. ground nutmeg
1 cup chopped fresh parsley
3 large eggs
8 oz. low-fat feta cheese, crumbled
12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
Spread spinach mixture in phyllo crust.
Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
nutritional information Per 1 3-inch square: Calories: 297; Protein: 14 g; Total Fat: 16 g; Saturated Fat: 4 g; Carbohydrates: 23 g; Cholesterol: 71 mg; Sodium: 695 mg; Fiber: 3 g; Sugar: 5 g
MINI WHOOPIE PIES
This comes from the November/December 2015 issue of Vegetarian Times, pagae 62. It begins, "Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions. The secret to their perfectly round shape is using a makeshift pastry bag made by snipping a corner from a resealable plastic bag." Makes 20 cookies.
To view this online, click here.
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg, beaten
1/4 cup low-fat milk, at room temperature
1/2 tsp. vanilla extract
3/4 cup bittersweet chocolate chips, melted and slightly cooled
1 Tbs. plus 2 tsp. unsweetened cocoa
1/2 cup all-purpose flour
3/4 cup marshmallow cream, such as Marshmallow Fluff
Preheat oven to 350°F. Line two baking sheets with parchment paper. Cream together sugar and butter with whisk until smooth and sugar begins to dissolve. Whisk in egg, milk, and vanilla extract. Add melted chocolate and cocoa, and mix until smooth. Stir in flour with wooden spoon or rubber spatula. Do not overmix.
Transfer batter to 1-gal. resealable plastic bag or pastry bag fitted with small round tip. Trim 1/2-inch tip from corner of resealable plastic bag (if using) with scissors. Squeeze 40 1-inch dollops of batter onto baking sheet 2 inches apart. Bake 12 minutes, or until tops look dry and smooth. Cool 2 minutes on baking sheet; transfer to wire rack to cool completely.
To assemble: Spoon 1/2 tsp. marshmallow cream on bottoms of 20 cookies. Top with remaining cookies.
nutritional information Per Per cookie: Calories: 101; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Cholesterol: 17 mg; Sodium: 9 mg; Fiber: less than 1 g; Sugar: 10 g
DARK CHOCOLATE-CARAMEL SORBET
This comes from the July/August 2010 issue of Vegetarian Times, pagae 51, and begins, "The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count." Makes 1 quart.
To view this online, click here.
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
nutritional information Per 1/2-cup serving: Calories: 247; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 156 mg; Fiber: 2 g; Sugar: 43 g; Vegan; Gluten-Free
MARINATED VEGETABLE KABOBS
This comes from the February 2005 issue of Vegetarian Times, and begins, “To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/marinated-vegetable-kabobs/.
Marinade
1/3 cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
Kabobs
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian “meatballs”
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside.
To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.
Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.
nutritional information Per SERVING: Calories: 390; Protein: 20 g; Total Fat: 27 g; Saturated Fat: 4 g; Carbohydrates: 20 g; Sodium: 350 mg; Fiber: 6 g; Sugar: 6 g; Vegan
PROVENCAL VEGETABLE MEDLEY
This also comes from the February 2005 issue of Vegetarian Times, and begins, “In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers— as many as three or four.” Serves 4.
To view this online, go to http://www.vegetariantimes.com/recipe/proven-al-vegetable-medley/.
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 375F. Oil 9×13-inch baking dish lightly, and set aside.
Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer. Remove from oven; let stand about 30 minutes before serving.
Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
nutritional information Per SERVING: Calories: 350; Protein: 7 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 51 g; Sodium: 30 mg; Fiber: 7 g; Sugar: 8 g; Vegan
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