Thursday Recipes

Here are today's six recipes to help you through the day. Enjoy!

KEY LIME PIE

This recipe, also from the February 2010 issue of Vegetarian Times, page 52, begins, “The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/key-lime-pie-2/.

Crust

1 1/2 cups crushed vegan graham crackers, plus more for garnish

1/4 cup nonhydrogenated vegan margarine, melted

1/4 cup agave nectar

Filling

1 cup cream of coconut, such as Coco Lopez

1 cup raw, unsalted cashews

7 oz. extra-firm tofu (half pkg.), drained

3/4 cup fresh lime juice

1/4 cup cornstarch

1/4 cup plus 1 Tbs. agave nectar

2 tsp. grated lime zest

Lime slices, for garnish

To make Crust:

Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

nutritional information Per Slice: Calories: 364; Protein: 6 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 138 mg; Fiber: 1 g; Sugar: 35 g; Vegan

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One year, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting so much better better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I changed the recipe drastically, getting rid of some ingredients (most notably meat), adding others (tofu crumbles), and changing amounts where I felt the changes were needed.

True story: Years ago, a coworker thought I was wonderful, while I found him nice but definitely not my type. While we both had pleasant enough conversations over coffee, it was not something I wanted to pursue.

One afternoon, a group of us were talking about food; he mentioned he absolutely loved lasagna. I made a mental note of that, thinking, Next time I'm planning that, I'm soooo not telling him.

A few weeks later, I decided to take a rare day off and started making a huge pan of - you guessed it - vegetarian lasagna. Just before I put it in the oven, the phone rang; it was you-know-who, telling me he missed running into me at work.

About this time, my youngest came into the kitchen and said (loud enough for my coworker to hear), "So you're getting ready to put the lasagna into the oven, right?" The guy immediately stated that he was on his way over.

That evening, the guy ate two helpings of the stuff. (He was a meat-and-potatoes kind of guy; a meal without meat, to him, was nothing short of sacrilege!) The next morning, when I ran into him, he enthused, "That was the best lasagna ever! How much meat did you use?" I told him none. He continued, "Okay, no red meat. Ground turkey?"

I told him it was tofu crumbles.

"What's that?" he asked. When I told him, he looked at me aghast, and asked, "What are you, some kind of vegetarian?" He immediately decided I was not the right person for him. Go figure...

Note: This can be found in my e-cookbook, Off the Wall Cooking.

Tomato sauce:

2-3 onions, chopped

3-5 cloves garlic, minced

28 oz. can tomatoes

2-8 oz. cans tomato sauce

2-6 oz. cans tomato paste

2 T olive oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2-10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9" X 13" pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

APPLE RUTABAGA SOUP

This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes

To view this online, click here.

Note: This recipe originally called for "1 quart good chicken stock". I changed it to vegetable stock. I'm also wondering about the heavy cream and butter; those could be exchanged for good vegetarian/vegan equivalents, especially if you're a vegan - something I'm striving to become.

Ingredients:

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good vegetable stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces (3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

Wednesday Recipes

We're well into our first week of the New Year. Have you made any New Year's resolutions? If you're like me - heck, if you're like many - the list includes exercise of some sort, eating right (which means healthy, but also yummy - who wants boring?!?! Not us!), and getting as healthy as possible.

The only thing I can help you with is the food aspect of it. That said, here are six recipes to get you started. Enjoy!

CREAMY PINEAPPLE ORANGE REFRESHER PUNCH

This came from a long-since-forgotten-emailing-list.

1 - 46 oz. can of pineapple juice

1 1/2 pints vanilla ice cream

1 quart orange sherbet

2 liters ginger ale

In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

BAKED APPLE DUMPLINGS

This came from a long-since-forgotten-emailing-list.

1 1/4 cups sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoons butter or margarine

2 1/4 cups all-purpose flour

2/3 cup shortening

6 small apples

For syrup, mix 1 cup of sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 3/4 cups water. Bring to a boil; reduce heat. Simmer 5 minutes. Remove from heat; stir in butter.

For pastry, mix flour and 1/4 teaspoon salt. Cut in shortening until coarse crumbs form. Add 6 to 8 tablespoons water, a little at a time, mixing until moistened. Form into a ball. Roll into an 18x12 inch rectangle; cut into six 6-inch squares.

Peel and core apples. place one fruit on each pastry square. Combine remaining sugar, cinnamon and nutmeg. Sprinkle over fruit. Moisten edges of pastry; fold corners to center atop fruit. Pinch to seal. Place in an 11x7x1 1/2 inch baking pan. Pour syrup over. Bake in a 375 degree oven about 45 minutes or till fruit is tender and pastry is brown. Serve with ice cream if desired. Serves six.

QUICK & EASY APPLE CRISP

This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.

To view this online, click here.

Ingredients

6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)

2 - 3 teaspoons lemon juice

1⁄4 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup flour

1 cup brown sugar

1⁄2 cup butter

vanilla ice cream or fresh whipped cream

Directions

Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.

VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

BUTTERNUT SQUASH SOUP

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.

Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.

Ingredients

1 tablespoon extra-virgin olive oil

1 1/2 cups finely chopped onion

2 cloves garlic, minced

4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)

4 1/2 cups water

1 cup well-flavored vegetable stock

1/2 cup medium-dry sherry

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preparation

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.

Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.

Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

STIR-FRIED TOFU AND PEPPERS

This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.

This was featured in “Late Summer Stir-Fries”, and can be viewed online here.

Ingredients

1/2 pound firm tofu

2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2 tablespoons vegetable, peanut or canola oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil

2 red bell peppers, seeded and cut in 1-inch squares

1 green bell pepper, seeded and cut in 1-inch squares

1 tablespoon minced fresh ginger

2 large garlic cloves, green shoots removed, minced

1/4 to 1/2 teaspoon dried red pepper flakes (to taste)

2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Cooked rice or noodles for serving

Preparation

Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.

Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.

In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Tip

Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Taco Tuesday

Enjoy!

BLACK BEAN AND POBLANO TACOS

This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.

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

Ingredients

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible

1 small onion, halved

1 bay leaf

1 large sprig epazote (optional)

1 teaspoon salt

4 poblano chiles

Soft corn tortillas

1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded

1/2 pound queso fresco, available in Latino groceries

8 ounces crème fraîche or Mexican crema

Preparation

Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.

Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.

To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.

This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.

Ingredients

1 tablespoon canola or grape seed oil

1 teaspoon medium-hot chili powder (more to taste)

1 teaspoon ground lightly toasted cumin seeds (more to taste)

2 cans black beans, with liquid

Salt to taste

8 corn tortillas

1 cup fresh or bottled salsa

3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled

2 cups shredded cabbage

Preparation

Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.

Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Tip

Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.

MUSHROOM TACOS

This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes

What you’ll need:

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

How to make it:

Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

Mince garlic. Juice orange and lime. Reserve two wedges of lime.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.

Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

Cook for two to three minutes until the juice reduces.

Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

MEXICAN ROSE TACO SALAD

This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.

This can be viewed online here.

Ingredients

1 head red leaf lettuce, rinsed

15-oz. can black or navy beans, drained and rinsed

15 1/4-oz. can corn, drained

6-oz. can pitted black olives, drained

1 bunch scallions, cut into 1-inch lengths

2 medium-sized tomatoes, thinly sliced

1 ripe avocado, peeled and thinly sliced

1 cup loosely packed fresh coriander leaves

1 to 2 jalapeno chiles, thinly sliced, for garnish

Dressing

1/2 cup olive oil

Juice of 1/2 lime

1 tsp. chili powder, or to taste

3 Tbs. taco sauce

1 Tbs. granulated sugar, or to taste

Instructions:

Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.

To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.

Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

SPICY MOROCCAN CHICKPEA TACOS

This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.

To view this online, click here.

Ingredients:

2 Tbs. olive oil

1 small onion, cut into 1/2-inch pieces (1 cup)

1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips

1 tsp. fennel seeds

1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork

2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)

1/4 cup golden raisins

1 Tbs. harissa

1/3 cup grape tomatoes, quartered

Instructions:

Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.

Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g

Monday Recipes

Happy New Year! I hope your New Year's Eve and Day (and weekend) were good. If you're like many people, you've come up with a few New Year's Resolutions (even if you didn't write them down). If you're like me (yes, I came up with a few), they involve improving your health (as much as you can possibly do), watch your diet, and exercise more. Am I close?

If one of the things you're planning to do in the new year is to become a vegetarian, or at least go vegetarian once a week, you've come to the right place. (Or, at least, one of many good places to check out.) Here are six yummy vegetarian recipes to start the new year off right. Enjoy!

BUTTERNUT SQUASH SOUP

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.

Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.

Ingredients

1 tablespoon extra-virgin olive oil

1 1/2 cups finely chopped onion

2 cloves garlic, minced

4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)

4 1/2 cups water

1 cup well-flavored vegetable stock

1/2 cup medium-dry sherry

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preparation

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.

Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.

Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

STIR-FRIED TOFU AND PEPPERS

This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.

This was featured in “Late Summer Stir-Fries”, and can be viewed online here.

Ingredients

1/2 pound firm tofu

2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2 tablespoons vegetable, peanut or canola oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil

2 red bell peppers, seeded and cut in 1-inch squares

1 green bell pepper, seeded and cut in 1-inch squares

1 tablespoon minced fresh ginger

2 large garlic cloves, green shoots removed, minced

1/4 to 1/2 teaspoon dried red pepper flakes (to taste)

2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Cooked rice or noodles for serving

Preparation

Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.

Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.

In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Tip

Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.

KFC’S COLESLAW

Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.

This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!

This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”

Ingredients

8 1/8 cups cabbage

1/3 cup carrots, shredded

1 teaspoon onion, chopped fine

3/4 cup buttermilk

1/2 cup mayonnaise

1/8 cup milk

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1/3 cup granulated sugar

Instructions

Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.

Shred the carrot the same way or use pre-shredded carrots.

Mix together cabbage, carrot and onion.

In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.

Add the salt and pepper.

Add the sugar to the sauce until well mixed in.

Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.

MAPLE ACORN SQUASH

One of the nice thing about fall food is the abundance of squash. This recipe, from Essential Eating, A Cookbook by Janie Quinn, from Publix’s GreenWise publication (December 2005) couldn’t be simpler. Serves 4. Prep Time: 10 minutes

1 acorn squash

4 Tbsp maple syrup or brown sugar, or to taste

2 tsp butter

Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with 1/4 inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.

Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc

UPSIDE-DOWN CHERRY COBBLER

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.

To view this online, click here.

Ingredients

1 cup flour

1-1/2 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon butter, melted, melted

1/2 cup milk

15 ounce can pitted cherries

Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.

Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.

Serve with whipped or ice cream.

Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.

MINI APPLE PIES

This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

New Year's Eve Food

I know, I seldom post here on weekends, and yet this is the third weekend in a row I'm posting. This will probably be the last weekend post for a while.

Here are six recipes you can fix for this evening's New Year's Eve celebration...or, really, any time. Enjoy!

CROCK POT PUDDING (RICE)

This came from a long-since-forgotten-emailing-list.

2 1/2 c. cooked rice

1 1/2 c. scalded milk

2/3 c. white or brown sugar

3 eggs, beaten

1 tsp. salt

2 tbsp. vanilla

1 tsp. cinnamon

1 tsp. nutmeg

1/2 c. raisins

3 tbsp. soft butter

Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

ORANGE BREAD

This came from a long-since-forgotten-emailing-list.

1 c. sugar

1/2 c. oil

2 tbsp. milk

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. fresh or frozen orange juice.

Glaze

2 tbsp. orange juice

1/4 c. sugar

Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.

While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.

RAINBOW SPRINKLE CAKE

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.” Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling.

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

Ingredients

For the Cake:

1/2 cup unsalted butter (1 stick), slightly softened, more for pans

1 1/2 cups all-purpose flour, more for pans

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2/3 cup whole milk

1 1/2 teaspoons pure vanilla extract

1 cup sugar

1 whole egg plus 2 egg whites

1/3 cup rainbow sprinkles (not pastel, or naturally colored)

For the Frosting:

8 ounces cream cheese, slightly softened

1/2 cup unsalted butter (1 stick), slightly softened

1/8 teaspoon fine salt, more to taste

3 cups confectioners’ sugar, sifted, more to taste

1/2 teaspoon pure vanilla extract

1 cup rainbow sprinkles (see note)

Preparation

Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.

In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.

Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking. Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.

Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.

Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.

Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.

Refrigerate cake 30 minutes or longer to set. Serve cool.

Tip

Julia's house blend: 2 parts blue, 1 part yellow, 1 part orange, 1 part bright pink. It's best not to use white, light pastel or "natural" sprinkles. They just disappear (poof!) into the cake after baking.

CROCK POT BROCCOLI & RICE CASSEROLE

This came from a long-since-forgotten-emailing-list.

1 sm. onion, diced

1/4 c. butter, melted

2 c. quick cooking rice

2 c. water

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

Pepper to taste

1 (5 oz.) jar sharp cheese spread

2 (10 oz.) pkgs. frozen chopped broccoli, partially thawed

1/4 lb. Velveeta cheese

Corn flake crumbs, browned in butter (opt.)

Combine all ingredients except corn flake crumbs in crock pot. Stir thoroughly. Cover. Cook low 7 to 10 hours or high 2 to 3 hours. Just before serving, sprinkle crumbs over top. If crock pot comes out of your crock pot, brown under broiler for extra crispness. I double this in my large crock pot. Great for pot luck.

CREAMED CORN CASSEROLE

This came from a long-since-forgotten-emailing-list. Makes 6 servings.

1 T butter

1 T flour

1/2 C milk

2 eggs, slightly beaten

2 1/2 C cooked corn

3 T chopped onion

3 T chopped green pepper

1 tsp marjoram

Chopped fresh parsley

Make white sauce of butter, flour, & milk. Mix with remaining ingredients except parsley. Season to taste with salt & pepper. Turn into greased casserole. Bake at 350 degrees F. for 45 minutes.

Ring with parsley and serve.

New Year's Eve Recipes

Tomorrow is New Year's Eve, so I'm reposting my post from December 31, 2015. Here's to the coming new year - hope you have a great one! If you're partying this weekend, stay safe.

I might be posting here this afternoon or tomorrow morning. In the meantime, here are today's six recipes. Enjoy!

BUTTERNUT SOUP

This recipe comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.

To view this online, click here.

Ingredients

1 butternut squash diced

1 sweet potato diced

1 onion finely chopped

1 tablespoon olive oil

cinnamon to taste

1 teaspoon nutmeg

salt to taste

3 tablespoons plain low fat yogurt

2 vegetable cubes (see note above)

Directions

In a large pot, add the olive oil and onion, stir until soft.

Then add the butternut and sweet potato and cover with boiled water half an inch over.

Add the stock cubes, nutmeg and salt.

Cook until veggies are soft.

Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

STUFFED GRAPE LEAVES CASSEROLE

This comes from the January/February 2012 issue of Vegetarian Times, page 51. It begins, “If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.” Serves 8.

To view this online, click here.

30 jarred or fresh grape leaves

2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish

1 large onion, finely diced (2 cups)

1 cup brown rice

2 cups low-sodium tomato juice or vegetable juice

1 cup chopped unsalted, hulled pistachios

1 cup chopped fresh parsley

1 cup chopped fresh mint

1 cup raisins or dried currants

1/4 cup lemon juice

1 lemon, sliced, for garnish

Pomegranate molasses, for drizzling, optional

Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

nutritional information Per 1 1/2-cup serving: Calories: 341; Protein: 8 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 408 mg; Fiber: 6 g; Sugar: 17 g; Vegan; Gluten-Free

CRANBERRY-CHERRY LATTICE PIE

This is from the November/December 2007 issue of Vegetarian Times, page 67. It begins, “Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/cranberry-cherry-lattice-pie/.

3 cups fresh cranberries, divided

1 1/2 cups sugar, plus extra for sprinkling, divided

1 medium orange, for zest and juice (1 tsp. grated zest; 1/3 cup juice)

1 cup dried sweet cherries

Refrigerated pastry for 2-crust pie (plain or whole wheat), or double recipe Perfect Every Time Piecrust (recipe follows this one)

Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

nutritional information Per Slice: Calories: 356; Protein: 7 g; Total Fat: 1.5 g; Saturated Fat: 0 g; Carbohydrates: 79 g; Cholesterol: 0 mg; Sodium: 155 mg; Fiber: 5 g; Sugar: 53 g

PERFECT EVERY TIME PIECRUST

This is also from the November/December 2007 issue of Vegetarian Times, page 71. It begins, “For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 Tbs. Water.” Serves 8 (makes 1 9-inch crust)

To view this online, go to http://www.vegetariantimes.com/recipe/perfect-every-time-piecrust/.

1 1/2 cups all-purpose flour

1 Tbs. sugar

1/2 tsp. salt

1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces

1 egg yolk, optional

Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand.

Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.

nutritional information Per SERVING: Calories: 382; Protein: 4 g; Total Fat: 31 g; Saturated Fat: 19.5 g; Carbohydrates: 24 g;Cholesterol: 114 mg; Sodium: 199 mg; Fiber: 1 g; Sugar: 3 g

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

Another Snacky Day

It's been less than a week since I posted "I Want Something Snacky!" But somehow, it seems that I'll run across a zillion recipes that are part of a theme. Okay, maybe only a dozen or two recipes, but you get the idea.

That said, here are six more snacky recipes to try out. Enjoy!

BUCK-EYES

My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.

This is one of the recipes in my e-cookbook Off the Wall Cooking.

1 lb. butter or margarine, room temperature

2 lb. peanut butter, room temperature

2-3 lbs. confectioner’s sugar

1 tsp. vanilla (opt.)

2-12 oz. packages of chocolate chips

1/2 bar paraffin (4 oz.)

Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!

APPLE CRISP

This comes from a long-since-forgotten-emailing-list.

4 large apples

1/2 cup brown sugar

1 cup flour

3/4 cup white sugar

1 tsp. cinnamon

1/4 tsp. salt

2 Tbs. melted butter

1 egg

1/2 cup water

Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.

MINI APPLE PIES

Another recipe from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

HOME-STYLE GINGERBREAD

I'm not sure who posted this on About.com. It begins, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”

2 1/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup molasses

3/4 cup hot water

1/2 cup butter, room temperature

1 large egg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream.

To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

Note: This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.

ORANGE BREAD

This came from a long-since-forgotten-emailing-list.

1 c. sugar

1/2 c. oil

2 tbsp. milk

2 eggs

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. fresh or frozen orange juice.

Glaze

2 tbsp. orange juice

1/4 c. sugar

Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.

While cake is still warm, make glaze: Mix 2 tbsp. orange juice and 1/4 c. sugar. Pour over warm cake.

DUMP CAKE

This came from a long-since-forgotten-emailing-list.

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple

1 (18 oz) pkg. yellow cake mix

8 oz. chopped walnuts

1/2 C. butter (melted)

In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.