For years, I'd heard others gush over the joys of cast iron skillet, and wondered what all the fuss was about. Then, about a year or so ago, I broke down and bought one. Wow! If you're cooking anything that you might want a little bit of a crust on – veggie burgers (or hamburgers, if you're so inclined), corn bread, what-have-you – then nothing beats a cast iron skillet.
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes, including Cheddar-Tarragon Cornbread and Deep-Dish Skillet Pizza. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from Country Living, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Showing posts with label NYTimes. Show all posts
Showing posts with label NYTimes. Show all posts
Thursday, October 12, 2017
Tuesday, April 5, 2016
Tuesday Recipes
Here are today's six vegetarian recipes. Enjoy!
VEGETARIAN CHILI CASSEROLE
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and on to the table.”
To view this online, click here.
Ingredients
1 onion, chopped small
3 cloves garlic, minced
1 tsp cumin
1 tbsp olive oil
approx. 2 cups corn tortilla chips, crushed and divided
1 15 ounce can vegetarian chili
1 15 ounce can pinto or navy beans
1 15 ounce can hominy
1 4 ounce can mild green chilies, sliced
1 cup grated cheddar cheese
Preparation
Pre-heat the oven to 350 degrees.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini and green chilies. Add garlic and onions mixture. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
BLACK BEAN TOSTADAS WITH KIWIFRUIT SALSA
This comes from the January/February 2014 issue of Vegetarian Times, page 56, and begins, “Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.” Serves 4 in 30 minutes or less.
To view this online, click here.
1/2 cup chopped white onion, plus 1/3 cup minced white onion, divided
1 Tbs. lime juice
1/4 tsp. salt
3 medium kiwifruit, peeled and diced
1/2 cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt
Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, 1/2 cup reserved bean liquid, and 2 1 /2 tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving 1/2-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
nutritional information Per Tostada: Calories: 241; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 325 mg; Fiber: 7 g; Sugar: 13 g; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 40, and begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding ‘a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.’” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
CARROT SOUP WITH COCONUT MILK
This recipe, also from the November/December 2015 issue of Vegetarian Times, page 41, begins, “This simple recipe is chef Michael Anthony’s go-to soup for out-of-town guests, because it satisfies their taste for the exotic when they visit New York City.” Serves 4.
To view this online, click here.
4 Tbs. olive oil, divided
1 small onion, halved and diced (1 cup)
1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 1/2 lb. carrots, sliced
3 cups low-sodium vegetable broth
1 cup fresh orange juice
1/2 cup coconut milk
1/2 cup minced radishes
Heat 2 Tbs. oil in medium saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes, or until softened. Add carrots, and cook 5 minutes, lowering heat (if necessary) to prevent browning.
Add broth (or water) and orange juice, and simmer soup 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper, if desired, and simmer 10 minutes more.
Transfer soup to blender, and process until satiny smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes.
nutritional information Per Per 1-cup serving: Calories: 307; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 240 mg; Fiber: 7 g; Sugar: 17 g; Vegan; Gluten-Free
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
PEANUT BUTTER SANDWICH COOKIES
This recipe, from page 55 of the December 2012 issue of Vegetarian Times, begins, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this recipe online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
VEGETARIAN CHILI CASSEROLE
This comes from Jolinda Hackett, About.com’s Vegetarian Food. Jolinda wrote, “A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and on to the table.”
To view this online, click here.
Ingredients
1 onion, chopped small
3 cloves garlic, minced
1 tsp cumin
1 tbsp olive oil
approx. 2 cups corn tortilla chips, crushed and divided
1 15 ounce can vegetarian chili
1 15 ounce can pinto or navy beans
1 15 ounce can hominy
1 4 ounce can mild green chilies, sliced
1 cup grated cheddar cheese
Preparation
Pre-heat the oven to 350 degrees.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini and green chilies. Add garlic and onions mixture. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
BLACK BEAN TOSTADAS WITH KIWIFRUIT SALSA
This comes from the January/February 2014 issue of Vegetarian Times, page 56, and begins, “Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.” Serves 4 in 30 minutes or less.
To view this online, click here.
1/2 cup chopped white onion, plus 1/3 cup minced white onion, divided
1 Tbs. lime juice
1/4 tsp. salt
3 medium kiwifruit, peeled and diced
1/2 cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt
Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, 1/2 cup reserved bean liquid, and 2 1 /2 tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving 1/2-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
nutritional information Per Tostada: Calories: 241; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 325 mg; Fiber: 7 g; Sugar: 13 g; Gluten-Free
WARM RED CABBAGE SALAD WITH SWEET POTATOES
This recipe comes from the November/December 2015 issue of Vegetarian Times, page 40, and begins, “Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding ‘a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.’” Serves 6 in 30 minutes or less.
To view this online, click here.
1 large sweet potato, peeled and diced (2 cups)
1 Tbs. butter
1/8 tsp. light brown sugar
4 Tbs. olive oil, divided
1/2 cup flat-leaf parsley, chopped
1/4 cup raisins
2 Tbs. toasted pine nuts
2 tsp. lemon juice
1 tsp. red wine vinegar
1/2 medium head red cabbage, quartered and shredded (6 cups)
2 cloves garlic, smashed
Combine sweet potato, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until sweet potatoes are tender, and most of water has evaporated. Add 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.
Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often.
Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.
nutritional information Per Per 3/4-cup serving: Calories: 199; Protein: 2 g; Total Fat: 13 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 5 mg; Sodium: 62 mg; Fiber: 3 g; Sugar: 9 g; Gluten-Free
CARROT SOUP WITH COCONUT MILK
This recipe, also from the November/December 2015 issue of Vegetarian Times, page 41, begins, “This simple recipe is chef Michael Anthony’s go-to soup for out-of-town guests, because it satisfies their taste for the exotic when they visit New York City.” Serves 4.
To view this online, click here.
4 Tbs. olive oil, divided
1 small onion, halved and diced (1 cup)
1/2 small fennel bulb, halved and thinly sliced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 1/2 lb. carrots, sliced
3 cups low-sodium vegetable broth
1 cup fresh orange juice
1/2 cup coconut milk
1/2 cup minced radishes
Heat 2 Tbs. oil in medium saucepan over medium heat. Add onion, fennel, and garlic, and cook 5 minutes, or until softened. Add carrots, and cook 5 minutes, lowering heat (if necessary) to prevent browning.
Add broth (or water) and orange juice, and simmer soup 10 minutes, or until carrots are just tender. Add coconut milk, season with salt and pepper, if desired, and simmer 10 minutes more.
Transfer soup to blender, and process until satiny smooth. Serve hot or cold, drizzled with remaining 2 Tbs. oil and sprinkled with radishes.
nutritional information Per Per 1-cup serving: Calories: 307; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 240 mg; Fiber: 7 g; Sugar: 17 g; Vegan; Gluten-Free
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
PEANUT BUTTER SANDWICH COOKIES
This recipe, from page 55 of the December 2012 issue of Vegetarian Times, begins, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this recipe online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
Wednesday, February 24, 2016
Wednesday Recipes
For years, I'd heard other gush over the joys of cast iron skillet, and wondered what all the fuss was about. Then, about a year or so ago, I broke down and bought one. Wow! If you're cooking anything that you might want a little bit of a crust on – veggie burgers (or hamburgers, if you're so inclined), corn bread, what-have-you – then nothing beats a cast iron skillet.
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from CountryLiving, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from CountryLiving, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
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