Hope your weekend was good. Mine was okay, if too short to do everything I intended to do. (Sound familiar?) Of course, there's always next weekend.
Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
Showing posts with label Dilled Potato Frittata. Show all posts
Showing posts with label Dilled Potato Frittata. Show all posts
Monday, August 26, 2024
Monday, June 13, 2022
Monday Recipes
Hope your weekend was good. Mine was okay, if too short. Of course, there's always next weekend.
Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
Thursday, December 9, 2021
Breakfast
When I was a kid, my mom had definite rules about meals. Maybe rules might not be quite right. But she did have ideas about what to eat when, where to eat, and, finally, no television during meals.
A little clarification here: The first part (what to eat when) meant that one did not eat breakfast foods at dinner time, dinner left-overs (whether meatloaf, spaghetti, whatever) could not be eaten for breakfast, etc. The second part - where to eat - meant eating at the table, whether in the kitchen or dining room, along with any family members who were eating. The no t.v. part is pretty self-explanatory.
After my folks split up, and I'd gotten married and moved out, things were a little different. I stopped by one evening for some reason or another, only to find Mom and my sister sitting on the floor in the living room, maybe 20 feet away from the dining room table, watching Star Trek (a show she'd previously stated she didn't like) on the television while eating dinner. You could have knocked me over with a feather. They were eating something appropriately dinner-ish.
Fast forward to now. Any one of my (now adult) offspring can think of at least one dinner when they ate cereal, an omelet, or some other breakfast food for dinner. There's really nothing wrong with that. (There's also nothing wrong with having pie and coffee for breakfast, something I tend to do after a major holiday.)
This long intro is to tell you that today's post deals with breakfast. Check out the Pirate Eggs, the Mexican Breakfast Burritos, and the other yummy breakfast recipes. Enjoy!
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
MEXICAN BREAKFAST BURRITOS
This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."
Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy
Ingredients
6 Tbsp Reduced-fat sour cream
6 Tbsp Fat free salsa
2 sprays Cooking spray
1/2 medium Uncooked onion, chopped
1 medium Poblano chile, chopped
8 eggs
3/4 tsp kosher salt
1 tsp Ground cumin
1 pinch Cayenne pepper
6 medium Whole-wheat tortillas
3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese
Directions
Preheat oven to 350°F.
In a small bowl, combine sour cream and salsa; set aside.
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.
Yields 1 burrito per serving.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
Ingredients
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Directions
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
A little clarification here: The first part (what to eat when) meant that one did not eat breakfast foods at dinner time, dinner left-overs (whether meatloaf, spaghetti, whatever) could not be eaten for breakfast, etc. The second part - where to eat - meant eating at the table, whether in the kitchen or dining room, along with any family members who were eating. The no t.v. part is pretty self-explanatory.
After my folks split up, and I'd gotten married and moved out, things were a little different. I stopped by one evening for some reason or another, only to find Mom and my sister sitting on the floor in the living room, maybe 20 feet away from the dining room table, watching Star Trek (a show she'd previously stated she didn't like) on the television while eating dinner. You could have knocked me over with a feather. They were eating something appropriately dinner-ish.
Fast forward to now. Any one of my (now adult) offspring can think of at least one dinner when they ate cereal, an omelet, or some other breakfast food for dinner. There's really nothing wrong with that. (There's also nothing wrong with having pie and coffee for breakfast, something I tend to do after a major holiday.)
This long intro is to tell you that today's post deals with breakfast. Check out the Pirate Eggs, the Mexican Breakfast Burritos, and the other yummy breakfast recipes. Enjoy!
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
MEXICAN BREAKFAST BURRITOS
This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."
Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy
Ingredients
6 Tbsp Reduced-fat sour cream
6 Tbsp Fat free salsa
2 sprays Cooking spray
1/2 medium Uncooked onion, chopped
1 medium Poblano chile, chopped
8 eggs
3/4 tsp kosher salt
1 tsp Ground cumin
1 pinch Cayenne pepper
6 medium Whole-wheat tortillas
3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese
Directions
Preheat oven to 350°F.
In a small bowl, combine sour cream and salsa; set aside.
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.
Yields 1 burrito per serving.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
BREAKFAST BURRITOS [VEGAN]
This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."
One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…
For this recipe, Cooking Time is 40 minutes; Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.
Ingredients
For the Roasted Potatoes:
4 cups cubed potatoes (roughly 1" cubes)
1 teaspoon garlic powder
2 tablespoons oil
salt and pepper to taste
For the Tofu Scramble:
7 ounces extra firm tofu
2 teaspoons oil of choice
2 cloves of garlic
2 tablespoons nutritional yeast
1/2 lemon juiced
salt and pepper
2 sprigs of green onion
For the Avocado Lime Creme:
1 ripe avocado
1 lime, juiced (1 1/2 Tbsp juice)
1 garlic clove
Other
4 large tortilla wraps
salsa of choice
Prepartion
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.
Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.
Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.
Begin to assemble the breakfast wraps once the potatoes are done.
It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.
Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).
All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
Ingredients
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Directions
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Tuesday, August 17, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Butternut Squash with Garbanzos and Raisins, Mexican Pizza, and Grilled Beans. Enjoy!
COUNTRY PANZANELLA WITH WATERMELON DRESSING
This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."
Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes
This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.
Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)
Ingredients
For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
For the salad:
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta
Preparation
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
MEXICAN PIZZA
This also comes from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
COUNTRY PANZANELLA WITH WATERMELON DRESSING
This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."
Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes
This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.
Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)
Ingredients
For the dressing:1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
For the salad:
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta
Preparation
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
MEXICAN PIZZA
This also comes from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
GRILLED BEANS
This is from Kardea Brown on the Food Network site. Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/grilled-beans-8754996.
Ingredients
1/2 cup diced sweet yellow onion
1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Directions
Preheat a grill for cooking at medium-high heat.
Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.
Cook’s Note
Add your favorite meat to these beans for a heartier meal!
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
BUTTERNUT SQUASH WITH GARBANZOS AND RAISINS
I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Soooo yum!
Prep Time: 10 minutes; Cook Time: 20 minutes; Makes 4 servings
To view this yumminess online, go to https://www.sunmaid.com/recipes/butternut-squash-with-garbanzos-and-raisins/.
Ingredients
1/2 cup Sun-Maid California Sun-Dried Raisins or Golden Raisins
1 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced fresh ginger
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1-1/2 cups vegetable broth
2 cups peeled and cubed butternut squash (about 10 ounces)
1 can (15 oz.) garbanzo beans, rinsed and drained
Cooked rice
Directions
Heat olive oil in a medium saucepan on medium heat.
Add onion and cook until softened and lightly browned, about 10 minutes.
Add garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
Add broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
Add in garbanzo beans and raisins; heat through. Serve over rice.
Tuesday, July 20, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos; shocking, right?). Today's offerings include Root Vegetable Chili Soup and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
EASY YOGURT
This is from Priya Krisna and Ritu Krishna (and adapted by Priya Krisna) in The New York Times cooking e-newsletter. Priya wrote, "In many South Asian households, making yogurt is standard practice. The writer Priya Krishna’s father has been making yogurt at the family’s home in Dallas for as long as she can remember, using a yogurt culture he has kept going for more than 25 years. No store-bought yogurt has ever held a candle to the homemade version, which is thick and pleasantly tangy. You can really taste the milk. (Organic milk will often yield a creamier result.) You may have been told that you need special machines and containers to make yogurt, but this recipe, which appears in her 2019 cookbook “Indian-ish,” is quite simple: All that’s required is a heavy-bottomed pot and an oven. You can use one batch of yogurt as the culture for the next, and watch your yogurt evolve over time."
Yield: 1 quart; Time: 45 minutes, plus setting and chilling
This was featured in "For South Asian Cooks, Yogurt Starter Is an Heirloom," and can be viewed online at https://cooking.nytimes.com/recipes/1019966-easy-yogurt.
Note: The article that this yogurt recipe is from makes for some interesting reading. I suggest taking the time to read it. (I plan to reread it periodically; thanks for some wonderful writing, and an easy - and yummy - recipe, Priga!)
Ingredients
4 cups whole milk, preferably organic
1/4 cup full-fat yogurt with live active cultures (check the ingredient list)
Preparation
Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don’t have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it — it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).
While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn’t spread the yogurt evenly to coat the bottom.)
When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.
Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it’s not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don’t fret if the yogurt isn’t done the first time you check.
When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It’ll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)
Tip
Depending on the temperature outside, you may want to vary the conditions a bit. In the winter, you may need to leave the oven light on the entire time it takes for the yogurt to set, as directed above; in the warmer months, you may need to shut the light off about an hour after placing the yogurt in the oven.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
EASY YOGURT
This is from Priya Krisna and Ritu Krishna (and adapted by Priya Krisna) in The New York Times cooking e-newsletter. Priya wrote, "In many South Asian households, making yogurt is standard practice. The writer Priya Krishna’s father has been making yogurt at the family’s home in Dallas for as long as she can remember, using a yogurt culture he has kept going for more than 25 years. No store-bought yogurt has ever held a candle to the homemade version, which is thick and pleasantly tangy. You can really taste the milk. (Organic milk will often yield a creamier result.) You may have been told that you need special machines and containers to make yogurt, but this recipe, which appears in her 2019 cookbook “Indian-ish,” is quite simple: All that’s required is a heavy-bottomed pot and an oven. You can use one batch of yogurt as the culture for the next, and watch your yogurt evolve over time."
Yield: 1 quart; Time: 45 minutes, plus setting and chilling
This was featured in "For South Asian Cooks, Yogurt Starter Is an Heirloom," and can be viewed online at https://cooking.nytimes.com/recipes/1019966-easy-yogurt.
Note: The article that this yogurt recipe is from makes for some interesting reading. I suggest taking the time to read it. (I plan to reread it periodically; thanks for some wonderful writing, and an easy - and yummy - recipe, Priga!)
Ingredients
4 cups whole milk, preferably organic
1/4 cup full-fat yogurt with live active cultures (check the ingredient list)
Preparation
Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don’t have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it — it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).
While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn’t spread the yogurt evenly to coat the bottom.)
When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.
Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it’s not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don’t fret if the yogurt isn’t done the first time you check.
When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It’ll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)
Tip
Depending on the temperature outside, you may want to vary the conditions a bit. In the winter, you may need to leave the oven light on the entire time it takes for the yogurt to set, as directed above; in the warmer months, you may need to shut the light off about an hour after placing the yogurt in the oven.
CHEESE AND RICE STUFFED PEPPERS
Recipe Yield: Yield: 4 servings
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.
Ingredients
4 medium green bell peppers
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 degrees F.
Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.
In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.
Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
ROOT VEGETABLE CHILI SOUP
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.
Ingredients
1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Preparation
Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.
Monday, June 14, 2021
Monday Recipes
Hope your weekend was good. Mine was okay, if too short. Of course, there's always next weekend.
Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
Here are six yummy vegetarian recipes to get your week started, including Spicy Pumpkin Burritos and Chipotle-Bean Burgers with Cilantro Sauce. Enjoy!
SLOW-COOKER SLOPPY JOES [VEGAN]
This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.
To view this online, click here.
Ingredients
3 cups textured vegetable protein
3 cups water
5 garlic cloves
1 cup Medjool dates, soaked and pitted
6 ounce can tomato paste
1 tomato, roughly chopped
2 tablespoons maple syrup
1 medium white onion, diced
1 tablespoon black strap molasses
4 tablespoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons mustard
3 tablespoons hot sauce
Preparation
Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.
Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SOUTHERN MACARONI AND CHEESE
This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Yield: 8 to 10 servings; Time 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 58), and begins, "Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/chipotle-bean-burgers-with-cilantro-sauce/.
Ingredients
2 Tbs. extra virgin olive oil
1 cup finely chopped onions
1/2 tsp. salt
2 cloves garlic, minced
1 canned chipotle chile in adobo sauce, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1/2 cups cooked beans
3/4 cup breadcrumbs, preferably fresh
Preparation
Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.
Cilantro Sauce
Ingredients
1 thick slice sourdough or Italian-style white bread, preferably stale
1 Tbs. extra virgin olive oil
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
2 scallions (white and pale green parts), thinly sliced
2 Tbs. fresh lime juice
1 small jalapeño chile, stemmed and seeded
1 cup cilantro leaves
3/4 tsp. salt
Preparation
Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1/4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.
DILLED POTATO FRITTATA
This is from the September 2007 (?) issue of Vegetarian Times (page 78), and begins, "Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/dilled-potato-frittata/.
Ingredients
1 lb. russet potatoes, sliced
3 Tbs. cider vinegar
3 Tbs. olive oil, divided
2 Tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 Tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 Tbs. grated Parmesan cheese, optional
Preparation
Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
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