Wednesday Recipes

Here are today's six vegetarian recipes to try, starting with Slow Cooker Triple Chocolate Brownies. There's also a recipe today for Peanut Butter-Banana Bread w/Chocolate Chips. Add asparagus and Farmers’ Market Chowder, along with a couple more recipes...hopefully I've got your attention. Enjoy!

SLOW COOKER TRIPLE CHOCOLATE BROWNIES

This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!

I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.

Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.

“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.

“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.

“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!

“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”

Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.

Ingredients

Cooking spray

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Instructions

Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.

Add sugar to chocolate mixture and whisk to combine.

Whisk in eggs and vanilla.

Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.

Pour batter into crock pot, smoothing out the top with a rubber spatula.

Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.

Remove insert from crockpot and place on a wire rack to cool completely.

Notes

Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.

FARMERS’ MARKET CHOWDER

This comes from page 61 of the September 2011 issue of Vegetarian Times. It begins, “While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.” Serves 6.

To view this online, click here.

4 large (or 5 small) ears corn, kernels removed and cobs reserved

2 1/2 cups low-fat milk

2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 Tbs.), divided

2 Tbs. unsalted butter

3 Tbs. olive oil, divided

3 cups sliced leeks (5 medium)

1/2 tsp. smoked paprika

1/3 cup dry sherry

12 oz. peeled sweet potatoes, cut into medium dice

1/2 lb. green beans, cut into 1/2-inch pieces

2 Tbs. chopped fresh cilantro

Lime wedges, optional

Combine corn kernels, milk, and crushed garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat, and let steep.

Heat butter and 1 Tbs. oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat.

Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and sauté 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and sauté 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.

Strain milk mixture, and discard corncobs and garlic. Stir milk mixture and 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.

nutritional information Per 1 2/3-cup serving: Calories: 280; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 4 g; Carbohydrates: 37 g; Cholesterol: 15 mg; Sodium: 80 mg; Fiber: 5 g; Sugar: 15 g; Gluten-Free

TOMATO-SUMMER SQUASH SKEWERS

This comes from page 47 of the July/August 2015 issue of Vegetarian Times, and begins, “The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.” Makes 8 skewers.

To view this online, click here.

20 multi-colored cherry tomatoes, divided

1/4 cup plus 1 tsp. olive oil, divided

2 tsp. Italian seasoning

16 1-inch-thick slices yellow summer squash

2 Tbs. finely grated Parmesan cheese

Purée 4 cherry tomatoes, 1/4 cup oil, and Italian seasoning in blender or small food processor until smooth. Season with salt and pepper, if desired. Set aside.

Preheat grill to medium-high, and brush grates with remaining 1 tsp. oil.

Combine squash slices and remaining 16 cherry tomatoes with puréed mixture in shallow baking dish; stir to coat. Let stand at room temperature 20 to 30 minutes.

Thread 2 cherry tomatoes and 2 squash slices onto eight 10-inch bamboo skewers.

Grill skewers 3 to 4 minutes per side, or until squash is tender and tomatoes are bursting slightly. Sprinkle with Parmesan, and serve.

nutritional information Per Skewer: Calories: 82; Protein: 1 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 3 g; Cholesterol: 1 mg; Sodium: 26 mg; Fiber: less than 1 g; Sugar: 1 g; Gluten-Free

PEANUT BUTTER-BANANA BREAD WITH CHOCOLATE CHIPS

This comes from the March 2007 issue of Vegetarian Times, and begins, “Peanut butter helps keep this rich, moist bread deliciously low in fat. For more banana flavor, use the darkest (black is good), ripest bananas you can find.” Serves 8.

To view this online, click here.

1 cup whole-wheat pastry flour

3/4 cup light brown sugar or raw sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 medium bananas, mashed

1/3 cup unsweetened crunchy peanut butter

1/4 cup plain fat-free yogurt

1 large egg

2 Tbs. canola oil

3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Coat standard loaf pan with cooking spray. Combine flour, sugar, baking powder, baking soda and salt in large bowl.

Whisk together mashed bananas, peanut butter, yogurt, egg and oil. Stir banana mixture into flour mixture until combined. Fold in chocolate chips. Scrape batter into prepared loaf pan.

Bake 40 to 50 minutes, or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool on rack 15 minutes before unmolding. Cool completely, then slice and serve.

nutritional information Per SERVING: Calories: 342; Protein: 6 g; Total Fat: 14 g; Saturated Fat: 4.5 g; Carbohydrates: 52 g; Cholesterol: 26 mg; Sodium: 286 mg; Fiber: 4 g; Sugar: 34 g

CHICKLESS POT PIE

This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy

Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback

Ingredients

1 cup thinly sliced carrots

1 cup frozen green peas

1 cup small diced potatoes

1/2 cup thinly sliced celery

1/3 cup finely chopped onion

1/2 cup butter substitute, such as Earth Balance

1/3 cup unbleached, all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1 3/4 cups vegetable broth

2/3 cup almond milk

Two 9-inch unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.

LEMONY ROASTED ASPARAGUS

Yield: 4 servings

Info: http://diabeticgourmet.com/book_archive/details/32.shtml

Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes

Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.

Ingredients

1 lemon

1 pound fresh asparagus, wood stems removed

2 teaspoons olive oil

Directions

Preheat the oven to 425 degrees F.

Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.

Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.

Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.

Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat

Wednesday Recipes

Here are your six recipes to get you through the day. Enjoy!

CHICKPEA SOUP

This recipe is from the January 2001 issue of Vegetarian Times. It begins, “This soup is a centerpiece unto itself or it can be an elegant starter for a more elaborate meal. Meal Plan: Serve with mesclun salad and your favorite dressing. Accompany it with a crusty baguette or flatbread.” Serves 6.

To view this online, click here.

1 Tbs. extra-virgin olive oil

1 medium onion, diced (1 cup)

4 cloves garlic, minced

2 (15-oz.) cans chickpeas, rinsed and drained

1 bay leaf

1/2 cup roughly chopped flat-leaf parsley, plus more for garnish

1 1/2 tsp. salt

1/4 cup fresh lemon juice

Moroccan Spice Oil (optional; recipe follows)

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened and begins to brown, about 10 minutes.

Add chickpeas, bay leaf, parsley and 4 cups water. Stir well, cover and bring to a boil. Reduce heat, partially cover and simmer, about 15 minutes. Stir in salt.

Remove bay leaf and, working in batches, puree soup in food processor or blender until very creamy. (Do not fill blender more than halfway; hold down blender lid with towel.) Return soup to pot and add lemon juice.

Ladle soup into bowls and drizzle 1/2 teaspoon of Moroccan Spice Oil onto each serving if desired. Sprinkle with chopped parsley.

nutritional information Per Serving: Calories: 160; Protein: 7 g; Total Fat: 4 g; Carbohydrates: 31 g; Sodium: 896 mg; Fiber: 5 g

MOROCCAN SPICE OIL

This also comes from the January 2001 issue of Vegetarian Times, page 26, and begins, “Just a drizzle of this spicy oil added to beans, grains or vegetables will turn them into exciting fare.” Ready in 30 minutes or less.

To view this online, click here.

2 tsp. whole cumin seeds

2 tsp. whole coriander seeds

1 tsp. whole fennel seeds

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. red pepper flakes

1/4 cup extra-virgin olive oil

In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes. (Be careful not to burn spices.) Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.

Return spices to skillet. Add oil and heat just until oil is warmed through, 1 to 2 minutes. Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.

nutritional information Per serving: Calories: 0; Protein: 0 g; Total Fat: 0 g; Saturated Fat: 0 g; Carbohydrates: 0 g; Cholesterol: 0 mg; Sodium: 0 mg; Fiber: 0 g; Vegan

THAI VEGETABLE STIR-FRY

This comes from from the February 2001 issue of Vegetarian Times, and begins, “MEAL PLAN: Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.

To view this online, click here.

3 medium cloves garlic, peeled

2 jalapeno peppers, seeded and chopped

1/2 tsp. grated lemon peel

1/2 tsp. grated lime peel

14-oz. can lite coconut milk

1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell peppers; water chestnuts, halved

1 small bok choy, stems sliced and leaves left whole

1/4 to 1/2 tsp. red pepper flakes

1 Tbs. soy sauce

1 Tbs. fresh lime juice

10 fresh basil leaves, slivered

In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.

Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.

Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.

nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan

LEMONY ROASTED ASPARAGUS

Yield: 4 servings

Info: http://diabeticgourmet.com/book_archive/details/32.shtml

Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes

Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.

Ingredients

1 lemon

1 pound fresh asparagus, wood stems removed

2 teaspoons olive oil

Directions

Preheat the oven to 425 degrees F.

Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.

Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.

Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.

Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat

WARM SPICED PEAR CRISP WITH ICE CREAM

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.

”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm

Ingredients

6 large ripe pears*

2 tablespoons lemon juice

1 1/2 cups light brown sugar, packed, divided

1 cup all-purpose flour, divided

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

3/4 cup quick-cooking oats

1/4 teaspoon baking powder

6 tablespoons (3 ounces) butter, melted

ice cream or heavy whipping cream, for garnish

Preparation

Generously butter an 8-inch square baking pan. Heat the oven to 350° F.

Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.

Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.

In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.

Sprinkle the oat crumb topping evenly over the pear mixture.

Bake for 35 to 45 minutes, until the topping is browned and pears are tender.

Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.

*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.

Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.

ACADIA'S TOFU STIR FRY

This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4

To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.

Ingredients

1 1⁄2 cups teriyaki sauce (sweet)

8 ounces tofu (firm, drained)

4 garlic cloves (minced)

1 tablespoon peanut oil

8 ounces frozen stir fry vegetables

Directions

Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.

Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).

Marinate them in teriyaki and garlic for 12-hours in the refrigerator.

In wok on medium heat add peanut oil.

Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.

Remove tofu and set aside.

Add vegetables to wok and stir fry until tender about 3 minutes.

Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.

Enjoy.