Happy New Year! I hope your New Year's Eve was good (and safe), and that 2024 is good for all of us.
If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
Ingredients
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Directions
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
Ingredients
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1-1/2 cups nonfat chocolate syrup, warmed
Directions
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
Ingredients
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Directions
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread.
This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
Ingredients
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Directions
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally,
to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil,
green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf.
Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes:
Feel free to substitute black beans or small pinto beans for the black-eyed peas.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Showing posts with label KFC’s Coleslaw. Show all posts
Showing posts with label KFC’s Coleslaw. Show all posts
Wednesday, January 1, 2025
Monday, January 1, 2024
New Year's Day
Happy New Year! I hope your New Year's Eve was good (and safe), and that 2024 is good for all of us.
If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
Ingredients
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Directions
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
Ingredients
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1-1/2 cups nonfat chocolate syrup, warmed
Directions
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
Ingredients
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Directions
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
Ingredients
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Directions
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
Ingredients
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Directions
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
Ingredients
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1-1/2 cups nonfat chocolate syrup, warmed
Directions
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
Ingredients
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Directions
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
Ingredients
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Directions
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Friday, January 1, 2021
New Year's Day
Happy New Year! I hope your New Year's Eve was good (and safe), and that 2021 is good for all of us.
If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
Ingredients
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Directions
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
Ingredients
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1 1/2 cups nonfat chocolate syrup, warmed
Directions
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
Ingredients
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Directions
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
Ingredients
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Directions
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watching your diet, and exercising more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right, including Frozen Toffee Pie and New Year's Black-Eyed Peas & Greens. (If you've ever lived in the Southern United States - or lived with someone who identifies as a Southerner, you probably know that Black-Eyed Peas & Greens are a big deal for New Year's Day.) Enjoy!
CREAMY YOGURT WITH PASSION FRUIT COULIS
This also comes from the October 2006 issue of Vegetarian Times, page 69. It begins, “This light dessert is a lovely way to end a casual meal. To make your own Greek-style yogurt, place 4 cups low-fat yogurt in a strainer over a bowl, cover, and refrigerate overnight. This drains off excess liquid to thicken the yogurt.” Makes 6 servings in 30 minutes or less.
To view this online, click here.
Ingredients
6 passion fruit
3/4 cup tangerine or orange juice
3 Tbs. sugar
3 cups low-fat Greek-style yogurt
Mint sprigs for garnish, optional
Directions
Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6 minutes, or until slightly thickened. Strain out seeds, and cool.
Divide yogurt among 4 shallow bowls. Spoon passion fruit sauce over top. Garnish with mint sprigs, if desired.
nutritional information Per SERVING: Calories: 125; Protein: 9 g; Total Fat: 2 g; Saturated Fat: 1 g; Carbohydrates: 19 g; Cholesterol: 5 mg; Sodium: 47 mg; Fiber: 2 g; Sugar: 16 g
FROZEN TOFFEE PIE
This is from the November/December 2007 issue of Vegetarian Times, page 70. It begins, “This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/frozen-toffee-pie/.
Ingredients
25 chocolate wafer cookies
3 Tbs. unsalted butter, melted
1 qt. low-fat coffee ice cream
1/2 cup dry-roasted peanuts, coarsely chopped
1 1/2 cups nonfat chocolate syrup, warmed
Directions
Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
nutritional information Per SERVING: Calories: 351; Protein: 6 g; Total Fat: 12 g; Saturated Fat: 5 g; Carbohydrates: 54 g; Cholesterol: 27 mg; Sodium: 246 mg; Fiber: 1 g; Sugar: 38 g
SPOON BREAD WITH FRESH SAGE
This is from the November/December 2007 issue of Vegetarian Times, page 61. It begins, “A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/spoon-bread-with-fresh-sage/.
Ingredients
2 Tbs. chopped fresh sage
1 tsp. salt
1 cup yellow cornmeal
2 Tbs. butter, plus more for greasing dish
1 tsp. baking powder
2 large eggs
1 cup low-fat milk
Directions
Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.
nutritional information Per SERVING: Calories: 137; Protein: 4 g; Total Fat: 5.5 g; Saturated Fat: 3 g; Carbohydrates: 18 g; Cholesterol: 64 mg; Sodium: 417 mg; Fiber: 1 g; Sugar: 2 g; Gluten-Free
NEW YEAR'S BLACK-EYED PEAS AND GREENS
You know I couldn't post today's blog without adding a black-eyed peas recipe! This one comes from the December 2013 issue of Vegetarian Times, page 68. This one begins, "“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale." Serves 6
To view this online, click here.
Ingredients
1/2 lb. dried black-eyed peas (1 1/4 cups)
1 bay leaf
2 Tbs. red wine vinegar
1 3/4 tsp. salt, divided
1 12-oz. bunch kale, stems removed, leaves torn into pieces
2 Tbs. lemon juice, divided
2 large tomatoes, seeded and diced (1 1/2 cups)
2 Tbs. olive oil
4 green onions, sliced (1/2 cup)
1/4 cup finely chopped fresh parsley
1 Tbs. finely chopped fresh oregano
Directions
Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, to drain juices.
Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, green onions, parsley, and oregano in large bowl.
Drain peas, and remove bay leaf. Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.
nutritional information Per 1-cup serving: Calories: 195; Protein: 10 g; Total Fat: 6 g;Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 701 mg; Fiber: 8 g; Sugar: 6 g; Vegan; Gluten-Free
TEXAS CAVIAR
This comes from Peggy Trowbridge Filippone, who wrote for The Spruce Eats. She wrote, “This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.”
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 4 cups
Note: I'm no longer able to find a link for this, but I did want to give credit for this yummy recipes.
Ingredients
1 (15.8-ounce) can black-eyed peas, drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white "shoe-peg" corn, drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
Preparation
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Notes: Feel free to substitute black beans or small pinto beans for the black-eyed peas.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Friday, April 6, 2018
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Maple Acorn Squash and KFC’s Coleslaw. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
MAPLE ACORN SQUASH
One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
MINI APPLE PIES
This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4
4 ramekins (small glazed ceramic serving bowls)
2 large tart-sweet apples (I use ones that are half green half red)
2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour
1-2 Tablespoons vegan margarine (I use Earth Balance)
2 Tablespoons maple syrup or agave nectar
apple pie spice
1/4 cup rolled oats
2 Tablespoons flour
raw sugar
The ingredient amounts are approximations, I just guess as I go!
Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.
In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.
Distribute between ramekins, lightly packing on top, sprinkle with sugar.
Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
MAPLE ACORN SQUASH
One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
MINI APPLE PIES
This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4
4 ramekins (small glazed ceramic serving bowls)
2 large tart-sweet apples (I use ones that are half green half red)
2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour
1-2 Tablespoons vegan margarine (I use Earth Balance)
2 Tablespoons maple syrup or agave nectar
apple pie spice
1/4 cup rolled oats
2 Tablespoons flour
raw sugar
The ingredient amounts are approximations, I just guess as I go!
Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.
In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.
Distribute between ramekins, lightly packing on top, sprinkle with sugar.
Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.
Monday, January 2, 2017
Monday Recipes
Happy New Year! I hope your New Year's Eve and Day (and weekend) were good. If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watch your diet, and exercise more. Am I close?
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
MAPLE ACORN SQUASH
One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
MINI APPLE PIES
This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4
4 ramekins (small glazed ceramic serving bowls)
2 large tart-sweet apples (I use ones that are half green half red)
2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour
1-2 Tablespoons vegan margarine (I use Earth Balance)
2 Tablespoons maple syrup or agave nectar
apple pie spice
1/4 cup rolled oats
2 Tablespoons flour
raw sugar
The ingredient amounts are approximations, I just guess as I go!
Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.
In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.
Distribute between ramekins, lightly packing on top, sprinkle with sugar.
Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.
If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right. Enjoy!
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
MAPLE ACORN SQUASH
One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes
1 acorn squash
4 Tbsp maple syrup or brown sugar, or to taste
2 tsp butter
Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.
Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc
UPSIDE-DOWN CHERRY COBBLER
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.
To view this online, click here.
Ingredients
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream.
Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
MINI APPLE PIES
This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4
4 ramekins (small glazed ceramic serving bowls)
2 large tart-sweet apples (I use ones that are half green half red)
2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour
1-2 Tablespoons vegan margarine (I use Earth Balance)
2 Tablespoons maple syrup or agave nectar
apple pie spice
1/4 cup rolled oats
2 Tablespoons flour
raw sugar
The ingredient amounts are approximations, I just guess as I go!
Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.
In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.
Distribute between ramekins, lightly packing on top, sprinkle with sugar.
Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.
Thursday, December 1, 2016
Thursday Recipes
Ever have one of those days when you're running late? Of course! That's what today's been like for me.
Here are today's six vegetarian recipes to help you through the rest of the day. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
MARCELLA HAZAN’S BOLOGNESE SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.” Time: at least 4 hours; makes 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce.
Ingredients
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
Preparation
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Here are today's six vegetarian recipes to help you through the rest of the day. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
GARLICKY TOFU WITH SPINACH OVER PASTA
This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.
To view this online, click here.
10 oz. whole wheat linguine
1 1/2 cups prepared pasta sauce
12 oz. baked tofu, cut into 1/2-inch cubes
6 cloves garlic, minced
10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan
MARCELLA HAZAN’S TOMATO SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.” Time: 1 hour.
To view this online, go to http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce.
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Preparation
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
MARCELLA HAZAN’S BOLOGNESE SAUCE
This is also from The New York Times cooking e-newsletter, and begins, “After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.” Time: at least 4 hours; makes 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce.
Ingredients
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
Preparation
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
VICTORIA SPONGE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.” Yield: 8 to 10 servings.
This was featured in “‘The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online at here.
Ingredients
12 tablespoons unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup raspberry jam, more to taste
1 cup heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract
Preparation
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
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