Vegetarian Delights: A Confessions of a Foodie Offspring: Squash and Spinach Lasagna

Showing posts with label Squash and Spinach Lasagna. Show all posts

Wednesday, December 29, 2021

Lasagna

I love lasagna. There's just something about the thick pasta noodles, the sauce and veggies...what's not to love?

That said, here are six lasagna recipes to help you through the day, including Zucchini Lasagna and Squash and Spinach Lasagna. Enjoy!

MAKE-AHEAD CREAMY SPINACH LASAGNA

This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"

Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8

To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.

Ingredients

3 tablespoons butter

1/4 cup Gold Medal™ all-purpose flour

2 cups Progresso™ vegetable broth (from 32-oz carton)

1 1/2 cups heavy whipping cream

1 1/4 teaspoons salt

1/8 teaspoon ground nutmeg

1 tablespoon olive oil

2 packages (8 oz each) sliced mushrooms

3 cloves garlic, finely chopped

2 bags (5 oz each) baby spinach

1 container (15 oz) whole-milk ricotta cheese

3 cups shredded mozzarella cheese (12 oz)

3/4 cup grated Parmesan cheese (3 oz)

1 egg

1/4 teaspoon pepper

12 oven-ready no-boil lasagna noodles

Directions

Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.

In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.

In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.

To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.

To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.

Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.

Expert Tips

We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.

Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.

ZUCCHINI LASAGNA

This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."

To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water

3/4 cup part-skim mozzarella cheese, grated

1 1/2 cups cottage cheese, fat-free*

1/4 cup parmesan cheese, grated

1 1/2 cups raw zucchini, sliced

2 1/2 cups low-sodium tomato sauce

2 TSP basil, dried

2 TSP oregano, dried

1/4 cup onion, chopped

1 clove garlic, minced

1/8 TSP black pepper

*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.

Directions

Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.

In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.

In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.

Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.

Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

SPINACH LASAGNA

This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."

Yield: 6 servings or more; Time: 1 hour

This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.

Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.

Ingredients

12 to 16 dried or fresh lasagna noodles

3 to 4 cups good tomato sauce

2 tablespoons extra virgin olive oil

3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)

1 1/2 cups ricotta

1 1/2 cups coarsely grated mozzarella

2 cups grated Parmesan

Salt and freshly ground black pepper

Preparation

If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.

Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

KALE LASAGNA DIAVOLO

This was in the January/February 2011 issue of Vegetarian Times (page 79), and begins, "Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/kale-lasagna-diavolo/.

Ingredients

1 tsp. olive oil, plus more for oiling pan

1 8-oz. bunch kale, stems removed

1 15-oz. pkg. fat-free ricotta cheese

4 oz. chevre or soft goat cheese, softened

2 cloves garlic, minced (2 tsp.)

2 cups prepared tomato puree

1/2 tsp. red pepper flakes

6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles

1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 400°F. Coat 8-inch square baking pan with oil.

Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.

Mash together ricotta and chèvre in bowl, and set aside.

Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.

Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

Wednesday, December 1, 2021

Wednesday Recipes

Here we are, half-way through the week. If we made it this far, we can make it until the weekend.

In the meantime, we do need to eat. Here are six yummy vegetarian recipes to help you through the day, including Mouthwatering Vegan Sloppy Joes and Squash and Spinach Lasagna. Enjoy!

PAPRIKA CAULIFLOWER PITA POCKETS

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes

To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.

Ingredients

1 head cauliflower (2 lb.), cut into bite-size florets

3 Tbs. olive oil

2 Tbs. sweet Hungarian paprika

1/2 tsp. ground black pepper

1/2 tsp. fine sea salt

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1/2 cup low-sodium vegetable broth

2 Tbs. lemon juice

4 pita bread rounds, halved and warmed

Preparation

Steam cauliflower 7 to 9 minutes, or until tender.

Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

LOADED BAKED POTATO

This yumminess is from Tara Holland on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't checked out either site, feel free to; they're both fantastic.

This starts off, "With its creamy, buttery center and crispy bacon topping, a loaded baked potato is comfort food at its best. Every cheesy, decadent bite is better than the last, and when you’ve polished off the center, you’re treated to the salty, crackly skin."

Prep Time: 15 minutes; Cook Time: 1 hour 10 minutes; Makes 4 servings

To view this online, go to https://www.thekitchn.com/loaded-baked-potato-recipe-23198227.

Ingredients

6 slices regular or thick-cut bacon (about 7 ounces)

4 large russet potatoes (8 to 10 ounces each)

1 tablespoon olive oil

1 teaspoon kosher salt, divided

8 ounces sharp cheddar cheese, shredded (about 2 cups)

5 tablespoons unsalted butter

3 medium scallions

1 bunch fresh chives

3/4 cup sour cream, divided

1/4 cup whole or 2% milk

1 teaspoon garlic powder

1/4 teaspoon freshly ground white pepper or black pepper

Directions

Arrange 2 shelves to divide the oven into thirds, then heat the oven to 400ºF. Meanwhile, wash and scrub 4 large russet potatoes. Prick each potato all over with a fork. Rub the potatoes all over with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon of the kosher salt. Line a rimmed baking sheet with aluminum foil, then place 6 slices bacon in a single layer on the foil.

Place the bacon on the upper rack and the potatoes directly on the lower rack. Bake until the bacon is crisp and golden-brown, 15 to 20 minutes, and the potatoes have crisp skin and are fork-tender, about 1 hour.

When the bacon is ready, immediately transfer to a clean cutting board. Cut crosswise into 1/4-inch-wide pieces.

Meanwhile, shred 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups). Cut 5 tablespoons unsalted butter into a few pieces and place in a large bowl. Thinly slice 3 medium scallions, keeping the whites and dark green parts separate. Finely chop 1 bunch fresh chives until you have 4 tablespoons. Transfer the scallion whites and 3 tablespoons of the chives to the bowl of butter. Reserve the scallion greens and remaining 1 tablespoon chives for garnish.

When potatoes are ready, set aside for 5 minutes to cool slightly. Discard the foil from the baking sheet, then line the baking sheet with parchment paper. Cut a slit lengthwise most of the way down each potato, making sure the halves are still connected. Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet.

Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6 tablespoons of the sour cream, 1/4 cup milk, 1 teaspoon garlic powder, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with rubber spatula until combined.

Divide the mixture between the potato shells, mounding the mixture. Sprinkle with the remaining 1 cup cheese. Bake on the upper rack until the cheese is melted, about 8 minutes.

Sprinkle with the remaining bacon and reserved scallion greens. Dollop with the remaining 6 tablespoons sour cream and sprinkle with the reserved chives.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

TURKEY VEGGIE SLOPPY JOES

I know, I know: This is a vegetarian blog, and this one is titled Turkey Veggie Sloppy Joes. But hold onto your heart. It’s from The Mayo Clinic, and it does give you the option (a big one) to use soy-based crumbles, rather than “1 pound lean ground turkey breast meat.” I’ve opted to leave the turkey meat off here (you can breathe a sigh of relief now). But I did want to forewarn you about this. Of course, if you want to view this online, go to http://diet.mayoclinic.org/diet/recipe/turkey-veggie-sloppy-joes.

Serves 10; Serving size: 1 sandwich

Ingredients

12 ounces soy-based crumbles

1/2 medium onion, finely chopped (about 3/4 cup)

1 medium carrot, finely chopped

1/2 medium green bell pepper, chopped

1 1/2 cups zucchini, chopped

3 garlic cloves, minced

1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water

1 tablespoon mild chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Directions

In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.

Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.

Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.

Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.

MOUTHWATERING VEGAN SLOPPY JOES

This comes from PETA, and is adapted from Mout Watering Vegan. Makes 2-4 servings.

To view this online, go to https://www.peta.org/recipes/mouthwatering-vegan-sloppy-joes/.

Ingredients

Olive oil, for frying

4 scallions (spring onions), chopped into 1/4-inch slices

2 baby chiles, finely chopped

16-oz. vegan beef crumbles or 1 cup cooked lentils

2 tsp. tomato paste

1 onion, very finely chopped

2 Tbsp. sweet chili sauce

1 Tbsp. mustard

1/4 tsp. chili powder

Salt, to taste

2 tsp. dark brown sugar

1 Tbsp. ketchup

1 cup finely chopped fresh or canned tomatoes

2 tsp. apple cider vinegar

Instructions

Heat the olive oil over medium heat and fry half the scallions until slightly browned, then add the chiles and continue to fry for 2 minutes.

Add the vegan beef crumbles and fry until browned.

Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes, apple cider vinegar, and the remaining scallions and simmer for 20 minutes.

Remove from the heat and serve on a toasted bun (use vegan buttery spread on the bun, if desired). Enjoy!

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

BAKED ACORN SQUASH WITH POLENTA

This is from Eden Foods, and is a wonderful way to deal with acorn squash.

Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

2 medium acorn squash, halved, seeds removed

1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan

1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables

1/3 cup onion, minced

2 cloves garlic, minced

1/4 cup celery, minced

1 cup Edensoy Unsweetened

2 cups water

1/2 tsp Eden Sea Salt

1/4 tsp Eden Black Pepper

1 cup organic yellow corn grits (polenta), coarsely ground variety

1/4 tsp dried sage, or dried poultry seasoning

1 pinch dried thyme

1 pinch dried rosemary

1/3 cup sunflower seeds, dry pan roasted

2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.

While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.

Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.

Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.

Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.

Friday, April 16, 2021

Friday Recipes

We finally made it to the end of the week. (Yay, Friday!) Here are six recipes to help you through the weekend, including Squash and Spinach Lasagna and Red Lentil Soup With Lemon. Enjoy!

APPLESAUCE PANCAKES

This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

2 cups Original Bisquick™ mix

1 cup sweetened applesauce

1/2 cup milk

1 teaspoon ground cinnamon

2 eggs

Directions

In medium bowl, stir all ingredients with wire whisk or fork until blended.

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

BELL PEPPER SALAD

Servings: 4

View recipe: http://diabeticgourmet.com/recipes/html/40.shtml

Source: The Diabetic Newsletter

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides.

Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips.

Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper.

Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Exchanges: Sodium: 67 mg

SUPER EASY VEGETARIAN AND VEGAN CHILI

This comes from Jolinda Hackett, vegetarian expert for The Spruce. Jolinda wrote, “Even though this easy homemade vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint.

“This recipe is both vegetarian and vegan, and, it can easily be made gluten-free by using water in place of the vegetable broth. Or, make your own homemade vegetable broth, or just shop around to find a gluten-free vegetable broth (several brands are available). Similarly, if you're adding in the optional TVP, check the ingredients to make sure yours is gluten-free if needed. Bob's Red Mill Brand TVP is gluten-free, but you may want to double-check the ingredients list for hidden additives if you're using another brand.”

Makes 6 servings.

To view this online, click here.

Ingredients

1 can black or pinto beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1/2 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 tbsp olive oil

1/4 cup vegetable broth

2 tbsp chili powder

1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper (optional)

dash red pepper flakes (optional)

1/2 cup TVP + 1/2 cup water (optional)

Directions

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes, if you'd like.

Nutrition Facts (from Calorie Count):

One serving of this vegetarian chili (based on six servings) provides approximately:

Calories: 334, Calories from Fat: 54, Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%, Cholesterol: 0mg, 0%, Sodium: 260mg, 11%, Total Carbohydrates: 55.4g, 18%, Dietary Fiber: 15.5g, 62%, Sugars: 5.9g, Protein: 18.7g, Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

Tuesday, August 25, 2020

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because, believe it or not, not everyone loves tacos). Today's yumminess includes Squash and Spinach Lasagna and Gjelina's Roasted Yams. Enjoy!

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

CREAMY BROCCOLI SOUP

This is from The Mayo Clinic Diet.

Serves 6; Serving size: 1 1/3 cup.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme

1/4 teaspoon red pepper flakes

1/2 teaspoon salt-free lemon-pepper seasoning

32 ounces low-sodium vegetable broth

6 cups frozen broccoli, chopped

6 tablespoons plain, fat-free Greek yogurt

Instructions

Heat oil in a 3-quart saucepan over medium to high heat.

Add onion and cook for about 4 minutes, until soft and translucent.

Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.

Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.

Remove soup from the heat. Puree in batches in a blender until smooth.

Top each serving with a tablespoon of yogurt.

Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g

APPLESAUCE PANCAKES

This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

2 cups Original Bisquick™ mix

1 cup sweetened applesauce

1/2 cup milk

1 teaspoon ground cinnamon

2 eggs

Directions

In medium bowl, stir all ingredients with wire whisk or fork until blended.

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

RED LENTIL SOUP WITH LEMON

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.”

Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor”, and can be viewed online here.

The Times has two more links with this recipe that come in handy: “How to Make Soup,” a guide by Samin Nosrat and “How to Cook Beans,” a guide by Melissa Clark. Both of these are extremely helpful when making homemade soup and/or cooking beans. I highly recommend both.

Note: This recipe originally called for 1 quart chicken or vegetable broth. For obvious reasons, I've limited it to the veggie broth.

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Friday, April 26, 2019

Friday Recipes

Thursday, April 11, 2019

Thursday Recipes

Today's offerings include Squash and Spinach Lasagna and Apple-Raspberry Stuffed French Toast. Enjoy!

NUTELLA MUG CAKE

This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”

Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.

To view this yumminess online, click here.

Ingredients

1/4 cup whole milk (can also use 2 percent)

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup Nutella

Directions

Gather the ingredients.

Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.

Add the Nutella and stir until the batter has no lumps.

Microwave on high for about 45 to 60 seconds.

Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.

For best results, serve immediately.

CREAMY BROCCOLI SOUP

This is from The Mayo Clinic Diet.

Serves 6; Serving size: 1 1/3 cup.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme

1/4 teaspoon red pepper flakes

1/2 teaspoon salt-free lemon-pepper seasoning

32 ounces low-sodium vegetable broth

6 cups frozen broccoli, chopped

6 tablespoons plain, fat-free Greek yogurt

Instructions

Heat oil in a 3-quart saucepan over medium to high heat.

Add onion and cook for about 4 minutes, until soft and translucent.

Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.

Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.

Remove soup from the heat. Puree in batches in a blender until smooth.

Top each serving with a tablespoon of yogurt.

Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

FRUITY COOKIES

From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”

POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

1 cup white self-rising flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 Tbsp unpacked brown sugar

6 pieces dried apricot halves, chopped

1/4 cup dried apple(s), chopped

3/4 oz raisins

1 tsp olive oil

2 large eggs, lightly beaten

1/4 cup fat-free skim milk

Ingredients

Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.

THREE-CUP VEGETABLES

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.”

Note: While this is a vegetarian blog, I felt the need to have the above quote in its entirety.

Yield: 4 servings; Time: 30 minutes.

To view this on the Times’ website, click here.

Note: If, like me, you don't keep alcohol around the house, don't panic. I've been known to add water (or a suitable broth) in place of wine in recipes.

Ingredients

2 tablespoons canola or other neutral oil

6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)

1 (1-inch) piece ginger, peeled and thinly sliced

10 garlic cloves, smashed and peeled

3/4 cup Chinese rice wine

6 tablespoons low-sodium soy sauce

3 tablespoons toasted sesame oil

2 tablespoons dark brown sugar

2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes

2 cups fresh basil leaves, torn if large

Preparation

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

APPLE-RASPBERRY STUFFED FRENCH TOAST

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This begins, “Frozen and canned fruits enjoyed on their own - or used in this tasty fruit-stuffed French toast - are a great way to get in some of your five-or-more servings of fruit and vegetables a day.”

POINTS® Value: 6; Servings: 4; Preparation Time: 12 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

1 cup canned fruit pie filling, apple, chopped

1/3 cup sweetened frozen red raspberries, thawed

8 slice raisin bread, or cinnamon raisin bread

1/4 cup regular egg substitute

1/4 cup fat-free skim milk

1/3 tsp vanilla extract, or maple extract

1 Tbsp margarine

1 Tbsp powdered sugar

2 Tbsp reduced-calorie pancake syrup

Directions

Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.

Combine egg substitute, milk and extract in a bowl.

Heat margarine in a large skillet.

Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve.

Friday, February 22, 2019

Friday Recipes

It's Friday, the end of the week. Today's offerings include Squash and Spinach Lasagna and Irish Whole Wheat Soda Bread, and should help you nicely through the weekend. Enjoy!

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

STUFFED PINATA CAKE

This is from The Food Network, and begins, “Your guests will certainly be delighted by the sight of this bright cake. But make sure they don't put their cameras away too soon: once you cut into it, a candy surprise comes spilling out!”

Total: 3 hours 15 minutes; Active: 1 hour 5 minutes; Yield: 8 to 10; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/stuffed-pinata-cake.

Ingredients

Frosting:

1 cup sugar

2 teaspoons freshly squeezed lemon juice

Pinch fine salt

6 large egg whites

4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature

5 cups sweetened shredded coconut

Filling and Decoration:

Blue, orange, yellow, purple and pink food coloring

2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates

Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup whole milk, at room temperature

1 tablespoon pure vanilla extract

3 large eggs plus 1 large egg yolk, at room temperature

1 1/2 cups sugar

Directions

For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.

Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.

Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.

For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.

Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.

Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)

For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.

Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.

Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

POT LUCK PASTA SALAD (KID-FRIENDLY)

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”

POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy

Ingredients

4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)

4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tsp dried oregano

1 Tbsp Dijon mustard

1/2 tsp table salt

1/4 tsp black pepper

2 medium garlic cloves, minced

2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)

1 medium green peppers, chopped (about 1 cup)

1 medium sweet red peppers, chopped (about 1 cup)

3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)

1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)

1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)

1 cup frozen green peas, thawed

Directions

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.

THREE-CUP VEGETABLES

This is from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.”

Note: While this is a vegetarian blog, I felt the need to have the above quote in its entirety.

Yield: 4 servings; Time: 30 minutes.

To view this on the Times’ website, click here.

Note: If, like me, you don't keep alcohol around the house, don't panic. I've been known to add water (or a suitable broth) in place of wine in recipes.

Ingredients

2 tablespoons canola or other neutral oil

6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)

1 (1-inch) piece ginger, peeled and thinly sliced

10 garlic cloves, smashed and peeled

3/4 cup Chinese rice wine

6 tablespoons low-sodium soy sauce

3 tablespoons toasted sesame oil

2 tablespoons dark brown sugar

2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes

2 cups fresh basil leaves, torn if large

Preparation

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

IRISH WHOLE WHEAT SODA BREAD

This is from the infamous long-since-forgotten emailing list. However, since it has nutritional info for diabetics, I have to guess that it was in a diabetic email.

Yield: Makes 1 Round Loaf

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups buttermilk

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round with a slightly flattened top.

Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information Per Serving (1/12 of loaf): Calories: 123, Carbohydrate: 25 g, Fiber: 3 g, Protein: 5 g, Fat: 1 g, Sodium: 335 mg, Cholesterol: 1 mg

Diabetic Exchanges: 1-1/2 Starch/Bread