It's Monday, time to get the week started. To that end, here are six vegetarian recipes to help you through the day, including Taco Zucchini Lasagna and Roasted Vegetable Chili with Cornbread Biscuits. Enjoy!
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
PUMPKIN SOUP
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip)."
Total Time: 50 minutes; Yield: 6 servings
This was featured in "This Is Not Your Average Pumpkin Soup," and can be viewed online at https://cooking.nytimes.com/recipes/1021618-pumpkin-soup. While you're at it, sign up for i>The New York Times cooking enewsletter, if you haven't already. Loads of great recipes, guides, and more.
Ingredients
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken or vegetable broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1-1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
For the Fried Sage Topping (optional)
2 tablespoons unsalted butter
12 fresh sage leaves
Preparation
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
Tip
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1-1/2-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1-1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
ALL-PURPOSE BISCUITS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Quest for New York’s Perfect Biscuit," and can be viewed online at https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits. While you're at it, sign up for The New York Times cooking enewsletter. I highly recommend doing so, if you haven't already. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
Showing posts with label Kung Pao Cauliflower. Show all posts
Showing posts with label Kung Pao Cauliflower. Show all posts
Monday, January 13, 2025
Tuesday, November 5, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Kung Pao Cauliflower and Angel Hair Pasta. Enjoy!
JIFFY CORN MUFFIN MIX PANCAKES
This is from Sara Bir, a senior editor at Simply Recipes. Sara wrote, "I have strong feelings about what makes pancakes good, so it’s surprising that the best cornmeal pancakes I’ve ever had came from a mix. They couldn’t be easier to make, and of course, I found out about them from my mom.
"Mom started making Jiffy corn muffin mix pancakes long after I’d grown up and left home, but she served them a few times when I was around for holidays and visits. Recently, while researching corn pudding—some versions of which rely on Jiffy corn muffin mix—I remembered mom’s pancakes and decided to make them myself."
To read the rest of what Sara wrote, as well as seeing this online, go to https://www.simplyrecipes.com/moms-jiffy-corn-muffin-mix-pancakes-recipe-8384425.
This recipe makes 8 to 10 pancakes.
Ingredients
2 tablespoons butter
1 egg
1 (8.5)-ounce box Jiffy Corn Muffin Mix
1/4 cup milk, plus more as needed
Butter and maple syrup or apple butter for serving
Directions
Melt the 2 tablespoons of butter. I do this on the griddle I’ll be using to cook the pancakes (you can brown the butter if you like). Set aside to cool a bit.
Meanwhile, beat an egg (any size will do) in a medium bowl. Add the corn muffin mix and 1/2 cup milk and stir just until combined. Then stir in the melted butter; do not wipe off the griddle or skillet. It’s okay if the mix has some lumps. If it’s quite thick, add a tablespoon or two more milk.
Return the skillet or griddle to the burner and heat over medium heat until a few droplets of water flicked from your hand sizzle and dance on the griddle. For each pancake, pour 1/4 cup of batter onto the griddle. The pancakes are delicate and easier to handle when they are smaller, so resist the temptation to make them larger.
Cook the pancakes for 2 to 3 minutes on the first side, flipping once the edges begin to dry out and bubbles appear in the center. Then cook a few minutes on the other side until lightly golden brown.
Repeat, griddling the pancakes until all of the batter is used up. I find the batter thickens as it sits and I need to add more milk bit by bit as I make my way through the bowl. You’ll probably need to gradually turn the heat down to medium-low as you cook subsequent pancakes. My griddle is very well-seasoned and I don’t grease it in between batches, but you may need to keep your pancakes from sticking.
Serve hot, with whatever accouterments you like.
Simple Tip!
I keep the pancakes warm on a baking sheet in a 180°F oven for up to 30 minutes.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
MEATLESS TEX-MEX SLOPPY JOES
This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
JIFFY CORN MUFFIN MIX PANCAKES
This is from Sara Bir, a senior editor at Simply Recipes. Sara wrote, "I have strong feelings about what makes pancakes good, so it’s surprising that the best cornmeal pancakes I’ve ever had came from a mix. They couldn’t be easier to make, and of course, I found out about them from my mom.
"Mom started making Jiffy corn muffin mix pancakes long after I’d grown up and left home, but she served them a few times when I was around for holidays and visits. Recently, while researching corn pudding—some versions of which rely on Jiffy corn muffin mix—I remembered mom’s pancakes and decided to make them myself."
To read the rest of what Sara wrote, as well as seeing this online, go to https://www.simplyrecipes.com/moms-jiffy-corn-muffin-mix-pancakes-recipe-8384425.
This recipe makes 8 to 10 pancakes.
Ingredients
2 tablespoons butter
1 egg
1 (8.5)-ounce box Jiffy Corn Muffin Mix
1/4 cup milk, plus more as needed
Butter and maple syrup or apple butter for serving
Directions
Melt the 2 tablespoons of butter. I do this on the griddle I’ll be using to cook the pancakes (you can brown the butter if you like). Set aside to cool a bit.
Meanwhile, beat an egg (any size will do) in a medium bowl. Add the corn muffin mix and 1/2 cup milk and stir just until combined. Then stir in the melted butter; do not wipe off the griddle or skillet. It’s okay if the mix has some lumps. If it’s quite thick, add a tablespoon or two more milk.
Return the skillet or griddle to the burner and heat over medium heat until a few droplets of water flicked from your hand sizzle and dance on the griddle. For each pancake, pour 1/4 cup of batter onto the griddle. The pancakes are delicate and easier to handle when they are smaller, so resist the temptation to make them larger.
Cook the pancakes for 2 to 3 minutes on the first side, flipping once the edges begin to dry out and bubbles appear in the center. Then cook a few minutes on the other side until lightly golden brown.
Repeat, griddling the pancakes until all of the batter is used up. I find the batter thickens as it sits and I need to add more milk bit by bit as I make my way through the bowl. You’ll probably need to gradually turn the heat down to medium-low as you cook subsequent pancakes. My griddle is very well-seasoned and I don’t grease it in between batches, but you may need to keep your pancakes from sticking.
Serve hot, with whatever accouterments you like.
Simple Tip!
I keep the pancakes warm on a baking sheet in a 180°F oven for up to 30 minutes.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
MEATLESS TEX-MEX SLOPPY JOES
This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.
Ingredients
1 package (12 oz) Impossible™ Burger
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)
4 burger buns, toasted
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)
1 cup shredded iceberg lettuce
1 medium avocado, pitted, peeled and sliced
1/2 cup chopped tomatoes
Preparation
In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.
Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.
We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.
Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
Friday, November 1, 2024
Friday Recipes
It's Friday, time to get ready for the weekend. To help with that, here are six yummy vegetarian recipes, including Vegetarian Kofta Curry and Meatless-Ball Subs. Enjoy!
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
VEGETARIAN CHILI
This is from Grace Elkus in thekitchn. For this recipe, Grace wrote, "As a lifelong vegetarian, veggie chili has always been one of my go-to meals. Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a meat-heavy dish, sans the meat.
"Whether you’re already a member of the veggie chili fan club and need a new go-to recipe, or you’re trying it out for the very first time, this easy recipe is for you."
Prep Time: 20 minutes; Cook Time: 40 minutes to 50 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/vegetarian-chili-266017. There's also quite a bit of good info to make sure your veggie chili is as good as it gets.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 large bell peppers, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
2 (4-ounce) cans roasted green chiles, undrained
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
1 to 2 cups low-sodium vegetable broth, divided
1 (15-ounce) can whole kernel corn, drained
Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes
Equipment
Large pot
Fine-mesh sieve or strainer
Instructions
Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
Stir in the corn. Add the corn and stir to combine.
Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.
Recipe Notes
Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN KOFTA CURRY
This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."
Time: 1 hour; Yield: 4 servings
This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.
Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.
Ingredients
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper
Preparation
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
SUCCOTASH
This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Vidalia onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons garlic powder
1 teaspoon sweet paprika
3 garlic cloves, minced
1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
1 pound frozen lima beans, defrosted
1 pint cherry tomatoes, halved
1 tablespoon roughly chopped parsley
Salt and pepper
Preparation
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
VEGETARIAN CHILI
This is from Grace Elkus in thekitchn. For this recipe, Grace wrote, "As a lifelong vegetarian, veggie chili has always been one of my go-to meals. Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a meat-heavy dish, sans the meat.
"Whether you’re already a member of the veggie chili fan club and need a new go-to recipe, or you’re trying it out for the very first time, this easy recipe is for you."
Prep Time: 20 minutes; Cook Time: 40 minutes to 50 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/vegetarian-chili-266017. There's also quite a bit of good info to make sure your veggie chili is as good as it gets.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 large bell peppers, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
2 (4-ounce) cans roasted green chiles, undrained
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
1 to 2 cups low-sodium vegetable broth, divided
1 (15-ounce) can whole kernel corn, drained
Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes
Equipment
Large pot
Fine-mesh sieve or strainer
Instructions
Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
Stir in the corn. Add the corn and stir to combine.
Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.
Recipe Notes
Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.
Tuesday, October 1, 2024
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes Tofu Broccoli Stir-Fry and Southern Macaroni and Cheese. Enjoy!
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE
This is from Yotam Ottolenghi in The New York Times cooking enewsletter. For this recipe, Yotam wrote, "Maqluba is a layered rice cake eaten throughout the Arab world. It’s a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking. This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake. The crispy shallots, available at Thai or Asian food markets, add a welcome crunch but don’t worry if you don’t have them: The dish works well without."
Total Time: About 1-1/2 hours; Yield: 4 main-course servings
This was featured in "Rice, Coming Off the Sidelines, Becomes a Centerpiece," and can be found online at https://cooking.nytimes.com/recipes/1019228-spiced-maqluba-with-tomatoes-and-tahini-sauce.
Ingredients
Scant 1/2 cup brown lentils
Salt and black pepper
1-1/4 cups basmati rice
Finely grated zest of 2 lemons
2-1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely minced or pressed garlic
5 cardamom pods, crushed
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 loosely packed cup parsley leaves, finely chopped
5 tablespoons olive oil, more for greasing
1-1/4 pound onions, halved and thinly sliced
3 beefsteak tomatoes (about 1-1/3 pounds total), cut into 1-inch-thick rounds (or use cherry tomatoes, halved)
Scant 1/2 cup tahini
A handful of crispy shallots, for garnish (optional)
Preparation
In a medium saucepan, combine lentils with 1 quart cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won’t be ready at this stage.)
Drain very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1-1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
Using olive oil, grease a 10-inch-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water. Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don’t catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed.
Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1-1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup of water. Whisk until smooth and creamy and set aside.
When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
MOROCCAN CHICKPEA AND SQUASH STEW
This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.
"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."
Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6
To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.
Ingredients
2 medium yellow onions
2 tablespoons sunflower or vegetable oil
2 medium stalks celery
4 cloves garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup dried split red lentils
1/4 teaspoon crumbled saffron strands
1 pinch granulated sugar
12 ounces butternut squash
8 dried apricots
1 (15-ounce) can chickpeas
1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes
2-1/2 to 3 cups low-sodium chicken or vegetable broth
1/4 cup uncooked white rice
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 medium bunch fresh cilantro
3 tablespoons olive oil
Lemon juice
Aleppo pepper or other red pepper flakes, for serving (optional)
Instructions
Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.
Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.
Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.
Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.
Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.
Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.
Recipe Notes
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.
SOUTHERN MACARONI AND CHEESE
Who doesn't love comfort food? This yumminess is from Millie Peartree, and is adapted by Kiera Wright-Ruiz in The New York Times cooking enewsletter. For this recipe, Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Total Time: 45 minutes, plus cooling; Yield: 8 to 10 servings.
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese. Also, check out Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend it. Loads of wonderful recipes, guides, and more.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
>KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE
This is from Yotam Ottolenghi in The New York Times cooking enewsletter. For this recipe, Yotam wrote, "Maqluba is a layered rice cake eaten throughout the Arab world. It’s a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking. This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake. The crispy shallots, available at Thai or Asian food markets, add a welcome crunch but don’t worry if you don’t have them: The dish works well without."
Total Time: About 1-1/2 hours; Yield: 4 main-course servings
This was featured in "Rice, Coming Off the Sidelines, Becomes a Centerpiece," and can be found online at https://cooking.nytimes.com/recipes/1019228-spiced-maqluba-with-tomatoes-and-tahini-sauce.
Ingredients
Scant 1/2 cup brown lentils
Salt and black pepper
1-1/4 cups basmati rice
Finely grated zest of 2 lemons
2-1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely minced or pressed garlic
5 cardamom pods, crushed
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 loosely packed cup parsley leaves, finely chopped
5 tablespoons olive oil, more for greasing
1-1/4 pound onions, halved and thinly sliced
3 beefsteak tomatoes (about 1-1/3 pounds total), cut into 1-inch-thick rounds (or use cherry tomatoes, halved)
Scant 1/2 cup tahini
A handful of crispy shallots, for garnish (optional)
Preparation
In a medium saucepan, combine lentils with 1 quart cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won’t be ready at this stage.)
Drain very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1-1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
Using olive oil, grease a 10-inch-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water. Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don’t catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed.
Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1-1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup of water. Whisk until smooth and creamy and set aside.
When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.
BARBECUE COWBOY PINTO BEANS (SLOW COOKER)
This is from the infamous long-since-forgotten emailing list.
Ingredients
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1-1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.
Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
MOROCCAN CHICKPEA AND SQUASH STEW
This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.
"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."
Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6
To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.
Ingredients
2 medium yellow onions
2 tablespoons sunflower or vegetable oil
2 medium stalks celery
4 cloves garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup dried split red lentils
1/4 teaspoon crumbled saffron strands
1 pinch granulated sugar
12 ounces butternut squash
8 dried apricots
1 (15-ounce) can chickpeas
1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes
2-1/2 to 3 cups low-sodium chicken or vegetable broth
1/4 cup uncooked white rice
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 medium bunch fresh cilantro
3 tablespoons olive oil
Lemon juice
Aleppo pepper or other red pepper flakes, for serving (optional)
Instructions
Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.
Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.
Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.
Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.
Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.
Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.
Recipe Notes
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.
SOUTHERN MACARONI AND CHEESE
Who doesn't love comfort food? This yumminess is from Millie Peartree, and is adapted by Kiera Wright-Ruiz in The New York Times cooking enewsletter. For this recipe, Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."
Total Time: 45 minutes, plus cooling; Yield: 8 to 10 servings.
To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese. Also, check out Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, if you haven't already subscribed to The New York Times cooking enewsletter, I highly recommend it. Loads of wonderful recipes, guides, and more.
Ingredients
Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)
Preparation
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
TOFU BROCCOLI STIR-FRY
This is from AARP, and begins, "We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling."
Prep/Cook Time: 30 Minutes, Servings: 4
To view this online, go to https://stayingsharp.aarp.org/recipes/tofu-broccoli-stir-fry/.
Ingredients
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoons sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Directions
Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
>KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
Wednesday, August 14, 2024
Wednesday Recipes
We're half-way through the week. If we made it this far, can the weekend be too far off?
Since we do have to eat, here are six vegetarian recipes to help you through the day, including Kung Pao Cauliflower and Kiwi and Orange Compote with Almonds. Enjoy!
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
ANGEL HAIR PASTA
This is from Dan Pelosi in The New York Times cooking enewsletter. For this yumminess, Dan wrote, "This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025479-angel-hair-pasta. While you're at it, be sure to sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 pound cherry tomatoes, halved
3 garlic cloves, minced
1 shallot, minced
Freshly ground black pepper
Crushed red pepper (optional)
1 pound angel hair pasta
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
Freshly grated Parmesan, for serving
Preparation
Heat a large pasta pot of salted water to a boil.
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
Since we do have to eat, here are six vegetarian recipes to help you through the day, including Kung Pao Cauliflower and Kiwi and Orange Compote with Almonds. Enjoy!
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
ANGEL HAIR PASTA
This is from Dan Pelosi in The New York Times cooking enewsletter. For this yumminess, Dan wrote, "This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025479-angel-hair-pasta. While you're at it, be sure to sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 pound cherry tomatoes, halved
3 garlic cloves, minced
1 shallot, minced
Freshly ground black pepper
Crushed red pepper (optional)
1 pound angel hair pasta
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
Freshly grated Parmesan, for serving
Preparation
Heat a large pasta pot of salted water to a boil.
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
Friday, August 2, 2024
Friday Recipes
It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Simple Vegetarian Spinach Lasagna and Vegan Reuben Burgers. Enjoy!
Note: I will be taking the next week off. See you back August 12.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
HARVEST VEGETABLE MEDLEY
This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.
Ingredients
1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1-1/2 lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves, divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered
Preparation
Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Note: I will be taking the next week off. See you back August 12.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
VEGAN REUBEN BURGERS
Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?
I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!
The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.
"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."
And the recipe? Yum
You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.
Ingredients:
2 tablespoons sauerkraut
2 slices of rye bread (toasted)
2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
2 TBS Tofutti Sour Cream
2 TBS Heinz ketchup
Instructions:
Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
Remove from heat and spoon mixture over pre-toasted slice of rye bread.
Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."
Time: 45 minutes, plus marinating; Yield: 6 sandwiches
To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)
Ingredients
For the Marinated Tofu
1 (14-ounce) package extra-firm tofu, drained
1-1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
For the Fried Tofu
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
For Assembly
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving
Preparation
Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
HARVEST VEGETABLE MEDLEY
This was in the November/December 2007 issue of Vegetarian Times, page 84. It begins, "Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/harvest-vegetable-medley/.
Ingredients
1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1-1/2 lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves, divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered
Preparation
Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
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