It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Tropical Fruit Smoothie Bowl, Grilled Vegetable Panzenella, and Old-Fashioned Butterscotch Pudding. Enjoy!
VEGETABLE MOO SHU WRAPS
This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.
Ingredients
Sauce
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers
Directions
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g
ULTIMATE VEGGIE FRIED RICE
This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Directions
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Directions
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
Showing posts with label Old-Fashioned Butterscotch Pudding. Show all posts
Showing posts with label Old-Fashioned Butterscotch Pudding. Show all posts
Friday, February 18, 2022
Thursday, July 15, 2021
Desserts
I want something snacky!
Who hasn't said that, or at least thought that once or twice?
Desserts are the perfect remedy for that. To that end, here are six yummy dessert recipes, including Gingerbread Whoopie Pies With Tahini Cream Filling and Earl Grey Tea Cake With Dark Chocolate and Orange Zest. Enjoy!
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
CHOCOLATE CRINKLES
This is from the infamous long-since-forgotten emailing list, though it's attributed to Betty Crocker® Cookbook. This begins, "These cookies have an attractive light and dark contrast perfect for aninteresting addition to a cookie tray or for serving by themselves, any time of year!"
Prep Time 15 minutes; Cooking Time 12 minutes; Serves makes 6 dozen cookies
Ingredients
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
Directions
Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350 degrees F. Grease cookie sheet.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.
EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
This is from Samantha Seneviratne in The New York TImes cooking page. Samantha wrote, "Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor."
Yield: 8 to 10 servings; Time: 1 hour, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1021062-earl-grey-tea-cake-with-dark-chocolate-and-orange-zest.
Ingredients
For the Frosting:
3/4 cup heavy cream
2 teaspoons loose Earl Grey tea
1/4 cup confectioners’ sugar
1/2 cup mascarpone or softened cream cheese (see Tip)
For the Cake:
1/2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 1/2 cups all-purpose flour
1 tablespoon loose Earl Grey tea
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 teaspoons freshly grated orange zest (from 1 large orange)
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup chopped dark chocolate
Preparation
Prepare the frosting: In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
To finish the frosting, add the remaining 1/4 cup cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
Tip
If using cream cheese instead of mascarpone, because it has a thicker consistency, whip the cream cheese with the confectioners' sugar first, then add the whipped tea cream.
RASPBERRY CHOCOLATE MINI MACARONS
This is from American Heart Association, and begins, “Our version of these French cookies gets their traditional nutty flavor from almond flour and their sweetness from stevia rather than sugar. The tart smooth filling is the perfect complement to the sweet, chewy cookies.”
To view this online, go to https://recipes.heart.org/en/recipes/raspberry-chocolate-mini-macarons
Ingredients
1/4 cup stevia sugar blend
1 teaspoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup almond flour
2 tablespoons unsweetened cocoa powder
10 drops chocolate-flavored liquid stevia sweetener
1 cup raspberries (or)
OR
1 cup unsweetened, frozen raspberries
1/2 cup fat-free, plain Greek yogurt
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
Directions
Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
In a food processor, process the stevia sugar blend and cornstarch for 40 to 50 seconds, or until the mixture has a powdery texture (like confectioners’ sugar).
Place the egg whites in a medium bowl. With an electric or hand mixer on medium-high speed, beat the egg whites for 1 minute, or until frothy. Add the cream of tartar. Beat for 2 to 3 minutes. or until soft peaks form. Gradually add the stevia sugar blend mixture, beating for one minute, or until stiff peaks form (the peaks don’t fall when the beaters are lifted).
In a second medium bowl, sift together the flour and cocoa powder. Sift again. Pour the flour mixture into the egg whites. Add the liquid stevia sweetener. With a rubber spatula, gently fold the flour mixture into the egg whites, using about 30 strokes, or until no flour is visible.
Spoon the mixture into a piping bag fitted with a round tip (between 1/4-inch and 1/2-inch wide), or if using a disposable piping bag, cut a 1/2-inch hole at the pointed tip. Pipe the batter on the parchment paper into 1-tablespoon round portions (about 1-inch in diameter), leaving 2 inches between each, piping a total of 20 macarons.
Lift the baking sheet about two inches from the counter and drop it. Repeat four times. (This will help release any air bubbles that may be in the batter.) Let stand at room temperature for 15 to 30 minutes (depending on the humidity of the room). The batter should form a thin skin and feel slightly tacky.
Bake for 25 to 30 minutes, or until the tops are set. Let the macarons cool thoroughly (about 1 hour).
Meanwhile, in a small bowl, mash the raspberries with a fork. Stir in the yogurt and stevia sweetener.
Once the macarons have cooled, place ten of them flat-side up on a cutting board or sheet of wax paper. Spread 1 tablespoon of the filling on each. Top with the remaining macarons.
Cooking Tip: This fresh filling is moist, so it’s best to fill the macarons just before serving.
Cooking Tip: You can download an online macaron template to use as a guide to space out the macarons. If you use a template, be sure to place it under the parchment paper.
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, " Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
Who hasn't said that, or at least thought that once or twice?
Desserts are the perfect remedy for that. To that end, here are six yummy dessert recipes, including Gingerbread Whoopie Pies With Tahini Cream Filling and Earl Grey Tea Cake With Dark Chocolate and Orange Zest. Enjoy!
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
CHOCOLATE CRINKLES
This is from the infamous long-since-forgotten emailing list, though it's attributed to Betty Crocker® Cookbook. This begins, "These cookies have an attractive light and dark contrast perfect for aninteresting addition to a cookie tray or for serving by themselves, any time of year!"
Prep Time 15 minutes; Cooking Time 12 minutes; Serves makes 6 dozen cookies
Ingredients
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
Directions
Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350 degrees F. Grease cookie sheet.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.
EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
This is from Samantha Seneviratne in The New York TImes cooking page. Samantha wrote, "Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor."
Yield: 8 to 10 servings; Time: 1 hour, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1021062-earl-grey-tea-cake-with-dark-chocolate-and-orange-zest.
Ingredients
For the Frosting:
3/4 cup heavy cream
2 teaspoons loose Earl Grey tea
1/4 cup confectioners’ sugar
1/2 cup mascarpone or softened cream cheese (see Tip)
For the Cake:
1/2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 1/2 cups all-purpose flour
1 tablespoon loose Earl Grey tea
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 teaspoons freshly grated orange zest (from 1 large orange)
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/4 cup chopped dark chocolate
Preparation
Prepare the frosting: In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
To finish the frosting, add the remaining 1/4 cup cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
Tip
If using cream cheese instead of mascarpone, because it has a thicker consistency, whip the cream cheese with the confectioners' sugar first, then add the whipped tea cream.
RASPBERRY CHOCOLATE MINI MACARONS
This is from American Heart Association, and begins, “Our version of these French cookies gets their traditional nutty flavor from almond flour and their sweetness from stevia rather than sugar. The tart smooth filling is the perfect complement to the sweet, chewy cookies.”
To view this online, go to https://recipes.heart.org/en/recipes/raspberry-chocolate-mini-macarons
Ingredients
1/4 cup stevia sugar blend
1 teaspoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup almond flour
2 tablespoons unsweetened cocoa powder
10 drops chocolate-flavored liquid stevia sweetener
1 cup raspberries (or)
OR
1 cup unsweetened, frozen raspberries
1/2 cup fat-free, plain Greek yogurt
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
Directions
Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
In a food processor, process the stevia sugar blend and cornstarch for 40 to 50 seconds, or until the mixture has a powdery texture (like confectioners’ sugar).
Place the egg whites in a medium bowl. With an electric or hand mixer on medium-high speed, beat the egg whites for 1 minute, or until frothy. Add the cream of tartar. Beat for 2 to 3 minutes. or until soft peaks form. Gradually add the stevia sugar blend mixture, beating for one minute, or until stiff peaks form (the peaks don’t fall when the beaters are lifted).
In a second medium bowl, sift together the flour and cocoa powder. Sift again. Pour the flour mixture into the egg whites. Add the liquid stevia sweetener. With a rubber spatula, gently fold the flour mixture into the egg whites, using about 30 strokes, or until no flour is visible.
Spoon the mixture into a piping bag fitted with a round tip (between 1/4-inch and 1/2-inch wide), or if using a disposable piping bag, cut a 1/2-inch hole at the pointed tip. Pipe the batter on the parchment paper into 1-tablespoon round portions (about 1-inch in diameter), leaving 2 inches between each, piping a total of 20 macarons.
Lift the baking sheet about two inches from the counter and drop it. Repeat four times. (This will help release any air bubbles that may be in the batter.) Let stand at room temperature for 15 to 30 minutes (depending on the humidity of the room). The batter should form a thin skin and feel slightly tacky.
Bake for 25 to 30 minutes, or until the tops are set. Let the macarons cool thoroughly (about 1 hour).
Meanwhile, in a small bowl, mash the raspberries with a fork. Stir in the yogurt and stevia sweetener.
Once the macarons have cooled, place ten of them flat-side up on a cutting board or sheet of wax paper. Spread 1 tablespoon of the filling on each. Top with the remaining macarons.
Cooking Tip: This fresh filling is moist, so it’s best to fill the macarons just before serving.
Cooking Tip: You can download an online macaron template to use as a guide to space out the macarons. If you use a template, be sure to place it under the parchment paper.
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, " Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
Friday, February 19, 2021
Friday Recipes
It's finally Friday. Yay!
Watching the news out of Texas, I wanted to post a list of places to help out. Most of us can feel a little empathy for those struggling in Texas. While most of us don't have the ability to save everyone dealing with the power outages, water problems, limited food, etc., we can each help a little. To that end, here's a list of places to help out. (Remember, we're all in this life together. If you've ever been helped, pay it back; if you've never had to be helped, pay it forward.)
And now, here are six yummy recipes to help you through the weekend, including Tropical Fruit Smoothie Bowl, Grilled Vegetable Panzenella, and Old-Fashioned Butterscotch Pudding. Enjoy!
VEGETABLE MOO SHU WRAPS
This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.
Ingredients
Sauce
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers
Directions
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g
ULTIMATE VEGGIE FRIED RICE
This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Directions
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Directions
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
Watching the news out of Texas, I wanted to post a list of places to help out. Most of us can feel a little empathy for those struggling in Texas. While most of us don't have the ability to save everyone dealing with the power outages, water problems, limited food, etc., we can each help a little. To that end, here's a list of places to help out. (Remember, we're all in this life together. If you've ever been helped, pay it back; if you've never had to be helped, pay it forward.)
And now, here are six yummy recipes to help you through the weekend, including Tropical Fruit Smoothie Bowl, Grilled Vegetable Panzenella, and Old-Fashioned Butterscotch Pudding. Enjoy!
VEGETABLE MOO SHU WRAPS
This is from the September 2011 issue of Vegetarian Times, page 69. It starts off, “Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey.” Serves 8 in 30 minutes or less.
Ingredients
Sauce
1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
Filling
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
Wraps
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers
Directions
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
nutritional information Per Wrap: Calories: 119; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 35 mg; Sodium: 278 mg; Fiber: 2 g; Sugar: 4 g
ULTIMATE VEGGIE FRIED RICE
This is from the September 2009 issue of Vegetarian Times, page 38. It begins, “Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal.” Serves 4 in 30 minutes or less.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 small carrot, diced (1/4 cup)
1 stalk celery, diced (1/4 cup)
1 tsp. herbes de Provence
1/2 tsp. salt
2 cups cooked brown rice, crumbled or broken up
2 cups leftover vegetables, beans, etc., optional
Directions
Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
nutritional information Per 1-cup serving: Calories: 189; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 308 mg; Fiber: 3 g; Sugar: 3 g; Vegan; Gluten-Free
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
Ingredients
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Directions
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
TROPICAL FRUIT SMOOTHIE BOWL
This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”
Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping
To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.
Ingredients
1 cup fat-free, plain yogurt
1 small banana, sliced crosswise, divided use
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener or 1 packet stevia sweetener
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves
Directions
In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.
Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.
SPICY PUMPKIN BURRITOS
This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
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