Friday Recipes

It's finally Friday. Hooray! Here are six recipes to help you through the weekend, including Celebration Cake and Summer Vegetable Skillet Lasagna. Enjoy!

APRICOT-MANGO MADNESS

This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”

Serves: 2

6 apricots, peeled, pitted, and chopped (about 2 cups)

2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)

1 cup reduced-fat milk or plain low-fat yogurt

4 tsp fresh lemon juice

1/4 tsp vanilla extract

8 ice cubes

Lemon peel twists (garnish)

Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.

Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.

Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg

WATERMELON WONDER

This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”

Servings: 2

2 cups chopped watermelon

1/4 cup fat-free milk

2 cups ice

Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.

Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg

CELEBRATION CAKE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. I think it’s best if it is superrustic,’ Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.”

Yield: Serves 10-20; Time: 24 hours, plus freezing

This was featured in “Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi” and can be viewed online here.

Ingredients

For the Layer Cakes:

15 1/2 ounces dark baking chocolate (70 percent cocoa), chopped

9 ounces egg yolks (the yolks from 14 or 15 large eggs)

15 1/2 ounces superfine sugar

14 ounces egg whites (the whites from about 10 large eggs)

1 tablespoon brandy

For the Ganache:

10 1/2 ounces white chocolate, chopped

1 1/4 cups heavy cream

To Finish:

1 1/2 cups heavy cream

7 ounces blueberries, with 8 or so set aside for garnish

7 ounces blackberries, with 12 or so set aside for garnish

7 ounces strawberries, trimmed and thinly sliced, lengthwise

7 ounces raspberries, with 8 or so set aside for garnish

Powdered sugar, to dust (optional)

Preparation

To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)

Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.

Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.

Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.

Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you’re baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.

Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.

To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).

To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)

Mix the berries you are not holding back for garnish in a large bowl, and set aside.

Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you’re not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings

Serving size: 3/4 cup

Glycemic Index: 22, Glycemic Load: 1

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=768

Online version: http://diabeticgourmet.com/recipes/html/768.shtml

Ingredients

2 medium carrots, sliced

4 medium zucchinis, cut into julienne strips

2 tablespoons unsalted butter

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1 Fat

VEGETARIAN DUMPLINGS

While this comes from Alton Brown of The Food Network’s Good Eats, I originally saw it in the food section of Tampa Bay Times. Janet K. Keeler wrote for the Times for years, handling food and travel, and is a visiting assistant professor (as well as coordinator of the Food Writing and Photography Graduate Certificate) in the Journalism Department at the University of South Florida St. Petersburg. She’s also the author of Cookielicious: 150 Fabulous Recipes to Bake & Share (One Tank Trips).

Total Time: 1 hr 2 minutes; Active Time: 50 minutes; Yield: 35 to 40 dumplings; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/alton-brown/vegetarian-steamed-dumplings-recipe-1942919.

To view Janet’s article with this and several other dumpling recipes, click here.

1/2 pound firm tofu

1/2 cup coarsely grated carrots

1/2 cup shredded Napa cabbage

2 tablespoons finely chopped red pepper

2 tablespoons finely chopped scallions

2 teaspoons finely minced fresh ginger

1 tablespoon chopped cilantro leaves

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 egg, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Bowl of water, plus additional water for steamer

35 to 40 small dumpling wrappers

Nonstick vegetable spray, for the steamer

Preheat the oven to 200 degrees.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Makes at least 35 dumplings.

SUMMER VEGETABLE SKILLET LASAGNA

This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.

To view this online, click here.

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.

Ingredients:

1 1/2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 medium zucchini, chopped

1 cup fresh corn kernels (from about 1 to 2 ears of corn)

3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

8 ounces uncooked regular lasagna noodles, broken into thirds

1 (28-ounce) can fire-roasted diced tomatoes

1/2 cup low-sodium vegetable broth

1/2 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

Chopped or chiffonade fresh basil, for garnish

Instructions:

Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.

Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.

Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.

Tuesday Recipes

Ever have one of those days when you're running late from the time you get up? That's been my day today - which is why I'm posting this so late. At least it's here, with six yummy vegetarian recipes to try. Enjoy!

SORREL DRINK

From the June 2008 issue of Vegetarian Times, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”

To view this online, click here.

Sorrel Drink:

3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags

1 4-inch cinnamon stick

10 whole cloves

1/4 tsp. crushed allspice

2 3-inch pieces peeled fresh ginger

Simple Syrup:

1 C sugar

1 C water

To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.

To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.

Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.

Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan

CURRIED POTATOES

Also from the June 2008 issue of Vegetarian Times, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”

To view this online, click here.

1 1/2 Tbs. vegetable oil

2 medium onions, diced (3 cups)

3 cloves garlic, minced (1 Tbs.)

4 large Yukon gold potatoes, peeled & cut into chunks

3 carrots, peeled & cut into 2-inch pieces (1 cup)

3 Tbs. Madras curry powder

1 15-oz. can black beans

3 medium tomatoes, coarsely chopped (1 1/2 cups)

1 cup low-sodium vegetable broth

2 jalapeno chiles, seeded & finely chopped (1/4 cup)

1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.

Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.

Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan

BUTTERNUT SQUASH PIZZA

This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.

To view this recipe online, click here.

1 small butternut squash, peeled, halved, and sliced 1/8-inch thick

1 medium onion, halved and thinly sliced (1 1/2 cups)

2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling

1 Tbs. finely chopped fresh rosemary

1 16-oz. pkg. refrigerated pizza dough

1/2 cup fresh spinach leaves

1/4 cup shaved Parmesan cheese

Preheat oven to 400°F.

Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.

Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.

nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g

CHICKPEA SUCCOTASH WITH LEMONGRASS

This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.

To view online, click here.

2 stalks fresh lemongrass

1 large tomato (1 lb.)

2 tsp. olive oil

1 medium yellow squash, cut into 1/2-inch pieces (1 cup)

1/2 tsp. grated fresh ginger

1 small clove garlic, minced (1/2 tsp.)

3/4 cup cooked chickpeas

1/2 cup fresh corn kernels

1/4 cup chopped fresh basil or cilantro

Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.

Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)

Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.

nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free

BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING

This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.

This recipe can be viewed online here.

5 Tbs. maple syrup, divided

1 tsp. balsamic vinegar

6 cups fresh blackberries (1 3/4 lb.)

3 Tbs. sugar

16 Tbs. all-purpose flour, divided

1/4 tsp. plus 1/8 tsp. salt, divided

2/3 cup rolled oats

2/3 cup chopped toasted pecans

1/3 cup brown sugar

3 Tbs. canola oil

Preheat oven to 350°F. Coat deep baking dish with cooking spray.

Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings

Serving size: 3/4 cup

View online: http://diabeticgourmet.com/recipes/html/768.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

Ingredients

2 medium carrots, sliced

4 medium zucchinis, cut into julienne strips

2 tablespoons unsalted butter

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable

Wednesday Recipes

I was cleaning off the shelf in one of my closets recently and ran across several magazine holders full of old Vegetarian Times. Talk about yummy food! I had to force myself to finish cleaning before looking through the magazines at all the recipes. Now you know where today's offerings are from. Enjoy!

SORREL DRINK

From Vegetarian Times; June 2008, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”

Sorrel Drink:

3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags

1 4-inch cinnamon stick

10 whole cloves

1/4 tsp. crushed allspice

2 3-inch pieces peeled fresh ginger

Simple Syrup:

1 C sugar

1 C water

To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.

To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.

Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.

Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan

CURRIED POTATOES

From Vegetarian Times; June 2008, page 80. The recipe starts off, “Serve this dish on its own or with steamed rice.”

1 1/2 Tbs. vegetable oil

2 medium onions, diced (3 cups)

3 cloves garlic, minced (1 Tbs.)

4 large Yukon gold potatoes, peeled & cut into chunks

3 carrots, peeled & cut into 2-inch pieces (1 cup)

3 Tbs. Madras curry powder

1 15-oz. can black beans

3 medium tomatoes, coarsely chopped (1 1/2 cups)

1 cup low-sodium vegetable broth

2 jalapeno chiles, seeded & finely chopped (1/4 cup)

1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions & garlic & cook 5 – 7 minutes, or until onions are soft & translucent. Stir in potatoes, carrots & curry powder & cook 4 minutes.

Add beans & their liquid, tomatoes, broth, jalapeno chiles, vinegar & 1 cup water; season with salt & pepper. Cover & simmer 45 minutes or until potatoes are flaky & carrots are cooked through, stirring occasionally.

Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan

BUTTERNUT SQUASH PIZZA

This comes from page 66 of the September 2012 issue of Vegetarian Times. The recipe starts off, “Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. “It seemed an unusual pairing and we were all delighted with the result.” She serves the pizza as an appetizer for company or as a main dish for family dinners.” Serves 6.

To view this recipe online, click here.

1 small butternut squash, peeled, halved, and sliced 1/8-inch thick

1 medium onion, halved and thinly sliced (1 1/2 cups)

2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling

1 Tbs. finely chopped fresh rosemary

1 16-oz. pkg. refrigerated pizza dough

1/2 cup fresh spinach leaves

1/4 cup shaved Parmesan cheese

Preheat oven to 400°F.

Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.

Increase oven temperature to 450°F. Divide pizza dough into 2 pieces, and shape each piece into 8-inch round. Place dough rounds on baking sheet, and top with squash mixture. Bake 13 to 17 minutes, or until crust is crisp. Drizzle pizzas with oil, scatter 1/4 cup spinach over each, and garnish each with 2 Tbs. shaved Parmesan.

nutritional information Per 1/3 pizza (2 slices): Calories: 295; Protein: 9 g; Total Fat: 8 g; Saturated Fat: 2 g; Carbohydrates: 47 g; Cholesterol: 2 mg; Sodium: 448 mg; Fiber: 3 g; Sugar: 5 g

CHICKPEA SUCCOTASH WITH LEMONGRASS

This recipes comes from the January 1970 issue of Vegetarian Times and starts off, “Lemongrass brings out the flavors of tomatoes and herbs in a lightly cooked stew. Serve over whole grains.” It serves 4 in 30 minutes or less.

To view online, click here.

2 stalks fresh lemongrass

1 large tomato (1 lb.)

2 tsp. olive oil

1 medium yellow squash, cut into 1/2-inch pieces (1 cup)

1/2 tsp. grated fresh ginger

1 small clove garlic, minced (1/2 tsp.)

3/4 cup cooked chickpeas

1/2 cup fresh corn kernels

1/4 cup chopped fresh basil or cilantro

Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.

Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)

Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.

nutritional information Per 1-cup serving: Calories: 108; Protein: 5 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free

BLACKBERRY CRISP WITH MAPLE-PECAN TOPPING

This recipe is from page 60 of the September 2012 issue of Vegetarian Times. It starts off, “Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!” Serves 8.

This recipe can be viewed online here.

5 Tbs. maple syrup, divided

1 tsp. balsamic vinegar

6 cups fresh blackberries (1 3/4 lb.)

3 Tbs. sugar

16 Tbs. all-purpose flour, divided

1/4 tsp. plus 1/8 tsp. salt, divided

2/3 cup rolled oats

2/3 cup chopped toasted pecans

1/3 cup brown sugar

3 Tbs. canola oil

Preheat oven to 350°F. Coat deep baking dish with cooking spray.

Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

nutritional information Per 1-cup serving: Calories: 319; Protein: 5 g; Total Fat: 12 g; Saturated Fat: less than 1 g; Carbohydrates: 50 g; Cholesterol: 0 mg; Sodium: 115 mg; Fiber: 7 g; Sugar: 27 g; Vegan

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings

Serving size: 3/4 cup

View online: http://diabeticgourmet.com/recipes/html/768.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

Ingredients

2 medium carrots, sliced

4 medium zucchinis, cut into julienne strips

2 tablespoons unsalted butter

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable