Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Country Panzanella With Watermelon Dressing and Mexican Pizza. Enjoy!
CREAMY VEGAN TOFU NOODLES
This comes from Hetty McKinnon in The New York Times cooking e-newsletter. Hetty wrote, "There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles.
Ingredients
For the Noodles:
3/4 teaspoon kosher salt, plus more as needed
12 ounces thick Chinese wheat noodles
1 (14-ounce) package firm tofu, broken into pieces
2 garlic cloves, sliced
1/2 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
2 teaspoons sesame oil
Toasted white sesame seeds, for garnish
For the Topping:
2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
1 tablespoon soy sauce
1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
1 scallion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
Preparation
Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
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.
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
MEXICAN PIZZA
This 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!
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.
Showing posts with label Easy Yogurt. Show all posts
Showing posts with label Easy Yogurt. Show all posts
Tuesday, July 27, 2021
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, May 10, 2021
Monday Recipes
It's the beginning of the week...Hope your weekend was good. Mine was, though it was 'way too short! Welll, there's always next weekend.
Here are today's six vegetarian recipes to get your week started, including Vegan Lentil Chili and Easy Yogurt (which I'll be making sometime this week). Enjoy!
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
TOFU RANCHEROS
This was in the January/February 2015 Vegetarian Times (page 42), and begins, "This tasty scramble is a veganized version of huevos rancheros. It's an easy brunch or dinner dish, served with slices of avocado and orange." Serves 4 in 30 minutes or less.
Ingredients
1 1/2 Tbs. olive oil
1 medium onion, quartered and thinly sliced (1 1/2 cups)
1 medium green bell pepper, cut into short, thin strips (1 1/2 cups)
1 14-16 oz. pkg. soft or firm tofu, drained, patted dry, and cut crosswise into 6 slabs
1 cup prepared medium or mild salsa, plus more for serving
2 medium tomatoes, diced (1 cup)
1-2 small fresh jalapeno chiles, seeded and minced
1 tsp ground cumin
1/4 tsp ground turmeric, optional
1 cup cilantro leaves, chopped
8 corn tortillas, warmed
Directions
Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, until translucent. Add bell pepper, and cook 5-7 minutes more, or until vegetables begin to brown. Add tofu to skillet, crumbling each slab as it goes in.
Stir in salsa, tomatoes, and chiles, followed by cumin and turmeric (if using). Cook 5-8 minutes, or until tomatoes have softened and ingredients are melded and piping hot. Stir in cilantro, then season with salt and pepper, if desired.
Divide tofu minuter among tortillas, and serve with salsa.
CORN BREAD
I found this buried in a group of recipes from the infamous long-since-forgotten emailing list. While it looks like it's from Diabetic Gourmet, I couldn't locate a link for it on the site.
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat
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.
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.
Here are today's six vegetarian recipes to get your week started, including Vegan Lentil Chili and Easy Yogurt (which I'll be making sometime this week). Enjoy!
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
TOFU RANCHEROS
This was in the January/February 2015 Vegetarian Times (page 42), and begins, "This tasty scramble is a veganized version of huevos rancheros. It's an easy brunch or dinner dish, served with slices of avocado and orange." Serves 4 in 30 minutes or less.
Ingredients
1 1/2 Tbs. olive oil
1 medium onion, quartered and thinly sliced (1 1/2 cups)
1 medium green bell pepper, cut into short, thin strips (1 1/2 cups)
1 14-16 oz. pkg. soft or firm tofu, drained, patted dry, and cut crosswise into 6 slabs
1 cup prepared medium or mild salsa, plus more for serving
2 medium tomatoes, diced (1 cup)
1-2 small fresh jalapeno chiles, seeded and minced
1 tsp ground cumin
1/4 tsp ground turmeric, optional
1 cup cilantro leaves, chopped
8 corn tortillas, warmed
Directions
Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, until translucent. Add bell pepper, and cook 5-7 minutes more, or until vegetables begin to brown. Add tofu to skillet, crumbling each slab as it goes in.
Stir in salsa, tomatoes, and chiles, followed by cumin and turmeric (if using). Cook 5-8 minutes, or until tomatoes have softened and ingredients are melded and piping hot. Stir in cilantro, then season with salt and pepper, if desired.
Divide tofu minuter among tortillas, and serve with salsa.
CORN BREAD
I found this buried in a group of recipes from the infamous long-since-forgotten emailing list. While it looks like it's from Diabetic Gourmet, I couldn't locate a link for it on the site.
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Directions
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat
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.
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.
Thursday, March 25, 2021
Thursday Recipes
It's the end of March, and the first few days of spring. It won't be long before it'll be time to hit the beaches (if that's your thing). Of course, here in Florida, the beaches are always available, but that's another story.
In the meantime, we still need to eat. To that end, here are six yummy meatless recipes to help you through the day, including White Bean Hummus Wraps with Avocado and Bell Pepper, Falafel Burgers with Tahini-Dill Sauce, and Best Pecan Pie. 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.
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Enjoy!
FALAFEL BURGERS WITH TAHINI-DILL SAUCE
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/.
This begins, “Middle Eastern cuisine is having a moment, and these burgers make a great alternative to greasy fried falafel. The tahini-dill sauce adds a savory flavor layer and is so versatile you can make extra to use on steamed veggies, sandwiches or grilled chicken. Trade the buns for pita for a more traditional feel.”
Hands-On Time: 25 Minutes; Cook Time: 6 Minutes; Makes: 4 Servings
Ingredients
Burgers
1/3 cup shelled pistachios
1 cup flat-leaf parsley
2 cups cooked or canned chickpeas, rinsed and drained
1/3 cup chickpea flour
1/3 cup sun-dried tomatoes
1/2 cup red onions, chopped
3 cloves garlic, chopped
juice of 1/2 lemon
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
4 whole-grain hamburger buns, toasted
4 thick slices tomato
4 lettuce leaves
Tahini-Dill Sauce
1/3 cup tahini
3 tbsp chopped dill
2 tsp lemon zest
1 clove garlic, chopped
1 tsp paprika
1/4 tsp salt
3 tbsp warm water
Directions
Add pistachios and parsley to a food processor container and chop into small pieces. Add chickpeas, chickpea flour, sun-dried tomatoes, onions, garlic, lemon juice, cumin, salt and pepper and blend until slightly chunky. Form into 4 patties and refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers 3 minutes per side, or until a golden crust has formed. Whisk together tahini, dill, lemon zest, garlic, paprika and salt. Stir in warm water, adding more, if needed. Serve burgers topped with tomatoes, lettuce and tahini-dill sauce.
Nutrition Facts (per serving): calories 482, fat 20 g, carbs 62 g, fiber 14 g, sugar 5 g, protein 20 g, sodium 846 mg
Nutrition boost: Chickpeas are a great source of folate, which helps keep blood pressure in check, according to a study in The American Journal of Clinical Nutrition.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, chopped
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2-1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
In the meantime, we still need to eat. To that end, here are six yummy meatless recipes to help you through the day, including White Bean Hummus Wraps with Avocado and Bell Pepper, Falafel Burgers with Tahini-Dill Sauce, and Best Pecan Pie. 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.
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
ULTIMATE VEGAN CHILI
This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!
"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."
Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.
Ingredients
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce
Preparation
Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Enjoy!
FALAFEL BURGERS WITH TAHINI-DILL SAUCE
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/.
This begins, “Middle Eastern cuisine is having a moment, and these burgers make a great alternative to greasy fried falafel. The tahini-dill sauce adds a savory flavor layer and is so versatile you can make extra to use on steamed veggies, sandwiches or grilled chicken. Trade the buns for pita for a more traditional feel.”
Hands-On Time: 25 Minutes; Cook Time: 6 Minutes; Makes: 4 Servings
Ingredients
Burgers
1/3 cup shelled pistachios
1 cup flat-leaf parsley
2 cups cooked or canned chickpeas, rinsed and drained
1/3 cup chickpea flour
1/3 cup sun-dried tomatoes
1/2 cup red onions, chopped
3 cloves garlic, chopped
juice of 1/2 lemon
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
4 whole-grain hamburger buns, toasted
4 thick slices tomato
4 lettuce leaves
Tahini-Dill Sauce
1/3 cup tahini
3 tbsp chopped dill
2 tsp lemon zest
1 clove garlic, chopped
1 tsp paprika
1/4 tsp salt
3 tbsp warm water
Directions
Add pistachios and parsley to a food processor container and chop into small pieces. Add chickpeas, chickpea flour, sun-dried tomatoes, onions, garlic, lemon juice, cumin, salt and pepper and blend until slightly chunky. Form into 4 patties and refrigerate at least 30 minutes. Heat grill to medium and grease grates. Cook burgers 3 minutes per side, or until a golden crust has formed. Whisk together tahini, dill, lemon zest, garlic, paprika and salt. Stir in warm water, adding more, if needed. Serve burgers topped with tomatoes, lettuce and tahini-dill sauce.
Nutrition Facts (per serving): calories 482, fat 20 g, carbs 62 g, fiber 14 g, sugar 5 g, protein 20 g, sodium 846 mg
Nutrition boost: Chickpeas are a great source of folate, which helps keep blood pressure in check, according to a study in The American Journal of Clinical Nutrition.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1 1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
SLOPPY JOES
This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”
1 large onion, chopped
1 to 2 C celery, chopped
1 tsp balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 tsp dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2-1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 tsp black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 tsp hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
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