Here are six recipes to help you through the weekend, including Ultimate Vegan Lasagna and Dark Chocolate-Orange Brownies. Enjoy!
VEGAN BRAISED CHINESE MUSHROOMS AND BABY BOK CHOY
This comes from Elaine Louie in The New York Times Cooking e-newsletter. Elaine wrote, “A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.” Time: 45 minutes; makes 2 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com)
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1/2 cup vegetable broth or water
1 teaspoon rice wine or dry sherry
14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry, or fresh shiitake mushrooms, stemmed
2 tablespoons vegetable oil
1 teaspoon cornstarch
14 baby bok choy
2 scallions, white part only, minced
Preparation
In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.
VEGAN MAC N CHEEZ
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, “Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy.
“Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.” Time: 30 minutes; serves 4.
To view this online, go to http://cooking.nytimes.com/recipes/1016996-vegan-mac-n-cheez.
Ingredients
1/2 large sweet potato, scrubbed and cut into large chunks
1 medium carrot, top and tailed, washed and cut into thick slice
1/2 small onion, peeled and halved
1/4 red bell pepper, thickly sliced
1/2 cup broken cashew pieces (pre-soaked for 2-4 hours, or overnight)
1/2 cup of nutritional yeast
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1 tablespoon sweet white miso
1 teaspoon Dijon mustard
Juice of 1/2 small lemon
Non-dairy milk, preferably unsweetened
Whole grain pasta
Preparation
In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously.
When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little longer to get the sauce really smooth and creamy.
Drain the pasta and return to the pan. Pour the sauce over the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
Serve with kid-friendly greens of your choice.
ULTIMATE VEGAN LASAGNA
This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.
Filling
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
10-oz. bag fresh baby spinach
2 12-oz. pkgs. firm tofu, drained
1 8-oz. pkg. vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
Lasagna
5 1/2 cups Speedy Red Sauce (next recipe)
12 uncooked whole-wheat lasagna noodles
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan
SPEEDY RED SAUCE
This is also from the February 2009 issue of Vegetarian Times. It begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/ 2 cups in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.
1 Tbs. olive oil
1 12-oz. jar roasted red peppers, rinsed and drained
2 small onions, diced (2 cups)
2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
3 cloves garlic, minced
1 28-oz. can fire-roasted crushed tomatoes
Purée roasted red peppers in food processor or blender until smooth. Set aside.
Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.
nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free
PAD THAI
This is from the January 1998 issue of Vegetarian Times. Makes 4 servings in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pad-thai/.
8 oz. rice noodles
2 tsp. peanut oil
1 medium red bell pepper, julienned
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz. snow peas, trimmed
4 oz. firm tofu, drained and cut into 1/4-inch thick matchsticks
1/4 cup low-sodium soy sauce
2 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
1/4 cup chopped cashews for garnish
4 green onions, chopped for garnish
2 oz. bean sprouts for garnish
In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
nutritional information Per Serving: Calories: 289; Protein: 6 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 59 g; Sodium: 624 mg; Fiber: 2 g; Vegan
DARK CHOCOLATE – ORANGE BROWNIES
This decadent recipe is from page 46 of the November 2015 issue of Vegetarian Times. It begins, “Cointreau, a sweet orange liqueur, gives fudgy brownies an elegant touch.” Makes 16 brownies in 30 minutes or less.
To view this online, click here.
1/3 cup plus 1 tsp. melted coconut oil, divided
8 Medjool dates, pitted
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar
1/3 cup maple syrup
2 Tbs. Cointreau liqueur
1 Tbs. vanilla extract
1/4 tsp. sea salt
1 large egg
1 cup hazelnut or almond meal
1/3 cup gluten-free oat flour
2 Tbs. grated orange zest
1/2 tsp. baking powder
2 oz. dark chocolate, chopped
Preheat oven to 350°F. Coat 8-inch-square baking pan with 1 tsp. coconut oil.
Pulse 1/3 cup oil, dates, cocoa powder, coconut sugar, syrup, Cointreau, vanilla, and salt in food processor until smooth. Blend in egg, then nut meal, flour, orange zest, and baking powder. Pour into prepared pan, sprinkle with chocolate, and bake 20 minutes, or until edges are firm.
nutritional information Per Per brownie: Calories: 191; Protein: 2 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 26 g; Cholesterol: 12 mg; Sodium: 59 mg; Fiber: 3 g; Sugar: 20 g; Gluten-Free
Friday, June 15, 2018
Thursday, June 14, 2018
Cherries!
Cherries have recently turned up in the produce section of the local Publix. I love cherries, for several reasons, not the least of which is that they taste good. (At least, I think they do!) Besides tasting good and being good for you, I read several years ago that cherries (at least the tart ones) are natures painkiller.
I can hear it now: What?!?! You’re kidding, right? Nope. According to an article in the July 2010 issue of Runner’s World (”Eat This Now: Sour Cherries”), “Sour (or tart) cherries are nature’s painkiller.” (Hint: it’s a short article, but at the end, where it reads ”Kitchen Simple”, there are several ways to get cherries into your diet.) I also Googled “tart cherries” and found numerous hits, including Prevention (”3 Unbelievable Benefits of Tart Cherry Juice”) and WebMD (”Sour Cherry”). I do know I’ve tried eating sour cherries, and even sweet ones, and it seems to help me.
But even if you’re not willing to try cherries to help ease pain, eat them, at least, because they taste good!
Here are six cherry recipes to try, including Cherry, Cranberry & Blueberry Smoothie and Mini Cherry Clafoutis. Enjoy!
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
This is from the July 2006 issue of Vegetarian Times, and begins, “This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.” Serves 6.
To view this online, click here.
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)
Preheat oven to 350°F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
Remove from heat and cool, covered, in pot.
Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.
nutritional information Per SERVING: Calories: 352; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 1 mg; Sodium: 492 mg; Fiber: 8 g; Sugar: 10 g
THREE-CHERRY CRUMBLE
This also comes from the July 2006 issue of Vegetarian Times, and begins, “Take cherry flavor to the max with this healthy crumble. The filling is sweetened with cherry juice and dried cherries, while the topping is made with whole-wheat pastry flour. (Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling ingredients.)” Serves 8.
To view this online, click here.
Three-Cherry Filling
3 cups fresh or frozen pitted cherries
1 cup cherry juice, pomegranate juice or cranberry juice
1/2 cup dried cherries
1/4 cup cornstarch or arrowroot powder
Sesame Seed Topping
1 1/2 cups whole-wheat pastry flour
1/4 cup sesame seeds
1/2 cup vegetable oil
1/2 cup brown rice syrup
1/2 tsp. vanilla extract
Preheat oven to 375F.
To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan. Bring to a boil, reduce heat to medium low, and simmer 5 minutes. Remove from heat, and stir in cornstarch. Spoon into 9×9-inch baking dish.
To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl. Whisk together vegetable oil, rice syrup and vanilla in small bowl. Stir oil mixture into flour mixture until it clumps together.
Crumble topping over cherry filling. Bake 45 minutes, or until topping is golden brown. Let stand 10 minutes before serving.
nutritional information Per SERVING: Calories: 375; Protein: 4 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 54 g; Sodium: 47 mg; Fiber: 5 g; Sugar: 25 g; Vegan
MINI CHERRY CLAFOUTIS
This is also from the July 2006 issue of Vegetarian Times, and begins, “Clafouti, a rustic French dessert, gets a chic twist with these individual versions made in muffin tins. This is also a great all-purpose recipe for other fresh fruit such as apricots, apples, peaches, pears or berries.” Serves 12.
This can be found online by clicking here.
2 large eggs
1/2 cup sugar
1/3 cup ground almonds or almond flour
1/3 cup all-purpose flour
1 cup low-fat milk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 cups pitted fresh or frozen cherries, thawed and drained
confectioners' sugar, for garnish
Preheat oven to 400F. Coat 12 muffin cups with nonstick cooking spray.
Whisk together eggs and sugar in bowl. Add ground almonds and flour, and whisk until smooth. Gradually add milk, whisking constantly, until smooth batter forms. Stir in vanilla and almond extracts. Transfer batter to 4-cup measuring cup or pitcher.
Divide cherries among prepared muffin cups (about 5 cherries per cup). Pour batter into each cup. Bake 20 minutes, or until clafoutis puff up and brown around sides. Cool completely.
Unmold clafoutis with thin spatula or two soup spoons. To warm before serving: Preheat oven to 250F. Place clafoutis on baking sheet lined with aluminum foil. Cover with second sheet of foil, and warm 10 to 15 minutes. Transfer to serving plates and sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 96; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 16 g; Cholesterol: 36 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 13 g
CHOCOLATE-CHERRY BREAKFAST BREAD
A final one from the July 2006 issue of Vegetarian Times, this one begins, “Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven.” Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
CHERRY, CRANBERRY AND BLUEBERRY SMOOTHIE
I made this last week. Majorly yummy!
2 cups soy milk (plain or vanilla soy milk)
3/4 - 1 cup cherries, cut up and pittied
1/2 cup frozen cranberries
1/2 cup frozen blueberries
Put all ingredients in a blender and blend until smooth. Makes 2 servings.
I can hear it now: What?!?! You’re kidding, right? Nope. According to an article in the July 2010 issue of Runner’s World (”Eat This Now: Sour Cherries”), “Sour (or tart) cherries are nature’s painkiller.” (Hint: it’s a short article, but at the end, where it reads ”Kitchen Simple”, there are several ways to get cherries into your diet.) I also Googled “tart cherries” and found numerous hits, including Prevention (”3 Unbelievable Benefits of Tart Cherry Juice”) and WebMD (”Sour Cherry”). I do know I’ve tried eating sour cherries, and even sweet ones, and it seems to help me.
But even if you’re not willing to try cherries to help ease pain, eat them, at least, because they taste good!
Here are six cherry recipes to try, including Cherry, Cranberry & Blueberry Smoothie and Mini Cherry Clafoutis. Enjoy!
SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS
This is from the July 2006 issue of Vegetarian Times, and begins, “This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.” Serves 6.
To view this online, click here.
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)
Preheat oven to 350°F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
Remove from heat and cool, covered, in pot.
Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.
nutritional information Per SERVING: Calories: 352; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 1 mg; Sodium: 492 mg; Fiber: 8 g; Sugar: 10 g
THREE-CHERRY CRUMBLE
This also comes from the July 2006 issue of Vegetarian Times, and begins, “Take cherry flavor to the max with this healthy crumble. The filling is sweetened with cherry juice and dried cherries, while the topping is made with whole-wheat pastry flour. (Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling ingredients.)” Serves 8.
To view this online, click here.
Three-Cherry Filling
3 cups fresh or frozen pitted cherries
1 cup cherry juice, pomegranate juice or cranberry juice
1/2 cup dried cherries
1/4 cup cornstarch or arrowroot powder
Sesame Seed Topping
1 1/2 cups whole-wheat pastry flour
1/4 cup sesame seeds
1/2 cup vegetable oil
1/2 cup brown rice syrup
1/2 tsp. vanilla extract
Preheat oven to 375F.
To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan. Bring to a boil, reduce heat to medium low, and simmer 5 minutes. Remove from heat, and stir in cornstarch. Spoon into 9×9-inch baking dish.
To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl. Whisk together vegetable oil, rice syrup and vanilla in small bowl. Stir oil mixture into flour mixture until it clumps together.
Crumble topping over cherry filling. Bake 45 minutes, or until topping is golden brown. Let stand 10 minutes before serving.
nutritional information Per SERVING: Calories: 375; Protein: 4 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 54 g; Sodium: 47 mg; Fiber: 5 g; Sugar: 25 g; Vegan
MINI CHERRY CLAFOUTIS
This is also from the July 2006 issue of Vegetarian Times, and begins, “Clafouti, a rustic French dessert, gets a chic twist with these individual versions made in muffin tins. This is also a great all-purpose recipe for other fresh fruit such as apricots, apples, peaches, pears or berries.” Serves 12.
This can be found online by clicking here.
2 large eggs
1/2 cup sugar
1/3 cup ground almonds or almond flour
1/3 cup all-purpose flour
1 cup low-fat milk
1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 cups pitted fresh or frozen cherries, thawed and drained
confectioners' sugar, for garnish
Preheat oven to 400F. Coat 12 muffin cups with nonstick cooking spray.
Whisk together eggs and sugar in bowl. Add ground almonds and flour, and whisk until smooth. Gradually add milk, whisking constantly, until smooth batter forms. Stir in vanilla and almond extracts. Transfer batter to 4-cup measuring cup or pitcher.
Divide cherries among prepared muffin cups (about 5 cherries per cup). Pour batter into each cup. Bake 20 minutes, or until clafoutis puff up and brown around sides. Cool completely.
Unmold clafoutis with thin spatula or two soup spoons. To warm before serving: Preheat oven to 250F. Place clafoutis on baking sheet lined with aluminum foil. Cover with second sheet of foil, and warm 10 to 15 minutes. Transfer to serving plates and sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 96; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 16 g; Cholesterol: 36 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 13 g
CHOCOLATE-CHERRY BREAKFAST BREAD
A final one from the July 2006 issue of Vegetarian Times, this one begins, “Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven.” Makes 16 rolls.
To view this online, click here.
1 0.25-oz. pkg. yeast
1/3 cup plus 1 Tbs. sugar
2 1/3 cups all-purpose or bread flour
1/3 cup unsweetened cocoa powder
1 tsp. salt
2 Tbs. unsalted butter, melted
4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.
nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g
CHICKPEA AND CHERRY FRITTATA
This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.
To view this online, click here.
Ingredients
8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
4 ounces goat cheese, crumbled
1/4 cup unsweetened almond milk
1 tablespoon chopped fresh thyme leaves
2 tablespoons agave nectar or honey
1 teaspoon cream of tartar
1 tablespoon olive oil
1/4 cup loosely packed, torn fresh mint leaves for garnish
Instructions
Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.
Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g
CHERRY, CRANBERRY AND BLUEBERRY SMOOTHIE
I made this last week. Majorly yummy!
2 cups soy milk (plain or vanilla soy milk)
3/4 - 1 cup cherries, cut up and pittied
1/2 cup frozen cranberries
1/2 cup frozen blueberries
Put all ingredients in a blender and blend until smooth. Makes 2 servings.
Wednesday, June 13, 2018
Wednesday Recipes
Here are six recipes to help you through the day, including Vegan Chili and Chocolate Mousse. Enjoy!
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
EAST COAST GRILL’S CORNBREAD
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
COCONUT RICE
This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”
Yield: 3 to 4 servings; Time: 35 minutes
To view this recipe online, click here.
LEARN: How to Make Rice
Ingredients
1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water
Preparation
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
EAST COAST GRILL’S CORNBREAD
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is ‘the corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.’” Yield: 6 to 8 servings; Time: 1 hour 15 minutes.
This was featured in “The Corn Bread Matters Most”, and can be viewed online here.
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Preparation
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
Tuesday, June 12, 2018
Desserts - Double-Post Tuesday
Besides being Taco Tuesday (did you check out the Banana Chocolate Tacos?), it's also Double-Post Tuesday. Today's double post deals with desserts. (Wow, a double dose of yumminess!)
Today's six dessert recipes include two brownie recipes (Grasshopper Brownies from The New York Times cooking e-newsletter's Yossy Arefi, and FamilyTime's Layers of Love Chocolate Brownies), as well as Vegetarian Times's Candied Ginger Pumpkin Pie. Enjoy!
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
LAYERS OF LOVE CHOCOLATE BROWNIES
This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”
Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes
View this online here.
Ingredients
3/4 cup all-purpose flour
3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup pecans, chopped
3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Today's six dessert recipes include two brownie recipes (Grasshopper Brownies from The New York Times cooking e-newsletter's Yossy Arefi, and FamilyTime's Layers of Love Chocolate Brownies), as well as Vegetarian Times's Candied Ginger Pumpkin Pie. Enjoy!
BANANA SPLIT LASAGNA
This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”
Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.
To view this online, click here.
Ingredients
For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
For the Fruit Layer
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
Additional Toppings
8 oz. cool whip
1/2 c. walnuts, toasted and chopped
chocolate syrup, for serving
Rainbow sprinkles, for serving
Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
TIE-DYE CHEESECAKE
This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate
To view this online, click here.
Ingredients
Crust:
2 cups graham cracker crumbs (from about 18 whole crackers)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs
1 teaspoon pure vanilla extract
Juice of 1/2 lemon
Neon blue, pink and purple food coloring
Yellow food coloring
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position an oven rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
LAYERS OF LOVE CHOCOLATE BROWNIES
This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”
Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes
View this online here.
Ingredients
3/4 cup all-purpose flour
3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup pecans, chopped
3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
Directions
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Taco Tuesday
It's Taco Tuesday, time to explore the yummy world of tacos. Today's six vegetarian tacos include Butternut Squash Tacos with Cranberry-Jalapeño Relish and Banana Chocolate Tacos (yes, you read that right!). Enjoy!
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
HOMEMADE TORTILLAS
This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
COCOA BLACK BEAN AVOCADO CREAM TACOS
This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”
Ingredients
2 tsp. canola or grapeseed oil
1 small yellow onion, diced
2 plum (Roma) tomatoes, seeded and diced
1 ripe plantain, lots of black spots on skin, peeled and diced
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp. cocoa powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/3 cup chopped cilantro
1/4 cup fresh lime juice (from 1 large lime)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 avocado
8 small corn tortillas
1 jarred roasted red bell pepper, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
Instructions
Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.
Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.
Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.
Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
HOMEMADE TORTILLAS
This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
COCOA BLACK BEAN AVOCADO CREAM TACOS
This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”
Ingredients
2 tsp. canola or grapeseed oil
1 small yellow onion, diced
2 plum (Roma) tomatoes, seeded and diced
1 ripe plantain, lots of black spots on skin, peeled and diced
1 (15 oz.) can black beans, drained and rinsed
2 Tbsp. cocoa powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/3 cup chopped cilantro
1/4 cup fresh lime juice (from 1 large lime)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 avocado
8 small corn tortillas
1 jarred roasted red bell pepper, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
Instructions
Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.
Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.
Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.
Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg
BANANA CHOCOLATE TACOS
Chocolate? Bananas? On tacos? Sure, why not? This one begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”
Ingredients
1 cup part-skim ricotta cheese
2 Tbsp. almond butter
1 Tbsp. maple syrup
1–2 tsp. orange zest
1 tsp. vanilla extract
2 oz. chopped dark chocolate
1/2 tsp. cinnamon
4 small bananas, sliced into 1/2" pieces
4 small (6") whole-wheat tortillas, heated according to package
1/4 cup unsweetened toasted coconut flakes
Instructions
Stir together ricotta, almond butter, syrup, orange zest and vanilla.
Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.
Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.
Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos
Relish adapted from The New York Times
Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/
Ingredients
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
12 small corn tortillas
2 cups cooked black beans
For the Cranberry-Jalapeño Relish:
1 (12-ounce) package fresh cranberries
1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes
1/2 cup sugar
2 tablespoons apple cider vinegar
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Instructions
Preheat oven to 450°F.
In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.
Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.
Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.
Notes
Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.
Monday, June 11, 2018
Monday Recipes
It's the beginning of the work week. Siiigh. Here are six recipes to at least help start your week off just right, including Coffee Oatmeal Bites and Fresh Vegetable Pita Pizza. Enjoy!
GREEN TEA RICE PUDDING
This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”
Ingredients
1/2 cup light coconut milk
1/2 cup cooked brown rice
1 1/2 tsp. honey
Salt
1 green tea bag
1/4 cup diced mango
Instructions
Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.
Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg
EARL GREY LATTE
This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”
Ingredients
1 cup 2% milk
1 tsp. vanilla extract
1 black tea bag
1 peach
Instructions
Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.
Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg
COFFEE OATMEAL BITES
This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”
Ingredients
2 large eggs
1 1/4 cups 2% milk
3/4 cup unsweetened applesauce
2 tsp. vanilla extract
3 Tbsp. honey
3 cups quick-cooking oats
1 tsp. baking soda
1 1/2 Tbsp. instant coffee
1 1/2 tsp. cinnamon
Salt
2/3 cup dried cranberries
1/2 cup chopped pecans
Instructions
Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.
Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil. Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
GREEN TEA RICE PUDDING
This recipe and the next two (Earl Grey Latte and Coffee Oatmeal Bites) are from the June 2016 issue of Runner’s World. The recipes begin, “The caffeine in coffee, tea, and even chocolate can do more than energize your day—it can boost your workout by reducing perceived exertion. So it’s good news that the newly released 2015-2020 Dietary Guidelines for Americans give the go-ahead for most adults to consume 400 milligrams caffeine daily, or the amount in three to five cups of coffee.
“It’s also good news that Runner’s World now has its own coffee for sale. Check out the medium-roast Runner’s World Blend or the light-roast Runner’s World Marathon Blend.”
Both of these recipes can be found here.
This recipe begins, “The EGCG flavonoid in green tea may help improve your memory.”
Ingredients
1/2 cup light coconut milk
1/2 cup cooked brown rice
1 1/2 tsp. honey
Salt
1 green tea bag
1/4 cup diced mango
Instructions
Heat 1/2 cup canned light coconut milk with 1/2 cup cooked brown rice, 1 1/2 tsp. honey, and a pinch of salt. Steep 1 green tea bag in simmered liquid 2 to 3 minutes. Remove and squeeze tea bag, and stir in 1/4 cup diced mango. Eat warm, or cover and refrigerate until cold.
Nutrition Information: Calories: 242; Protein: 3 g; Carbs: 44 g; Fiber: 3 g; Sugar: 17 g; Total fat: 7 g; Saturated fat: 5 g; Sodium: 185 mg
EARL GREY LATTE
This begins, “Black tea, such as Earl Grey, can fight cavities by strengthening tooth enamel.”
Ingredients
1 cup 2% milk
1 tsp. vanilla extract
1 black tea bag
1 peach
Instructions
Heat 1 cup 2% milk with 1 tsp. vanilla extract. Pour into mug and steep with 1 tea bag for 3 to 4 minutes. Serve with 1 peach. Makes 1 serving.
Nutrition Information: Calories: 194; Protein: 9 g; Carbs: 27 g;Fiber: 2 g; Sugar: 24 g; Total fat: 5 g; Saturated fat: 3 g; Sodium: 116 mg
COFFEE OATMEAL BITES
This recipe begins, “Oatmeal is packed with soluble fiber, which has been shown to reduce blood pressure.”
Ingredients
2 large eggs
1 1/4 cups 2% milk
3/4 cup unsweetened applesauce
2 tsp. vanilla extract
3 Tbsp. honey
3 cups quick-cooking oats
1 tsp. baking soda
1 1/2 Tbsp. instant coffee
1 1/2 tsp. cinnamon
Salt
2/3 cup dried cranberries
1/2 cup chopped pecans
Instructions
Mix 2 large eggs with 1 1/4 cups 2% milk, 3/4 cup unsweetened applesauce, 2 tsp. vanilla extract, and 3 Tbsp. honey in a bowl. Stir in 3 cups quick-cooking oats, 1 tsp. baking soda, 1 1/2 Tbsp. instant coffee, 1 1/2 tsp. cinnamon, and a pinch of salt. Combine with 2/3 cup dried cranberries and 1/2 cup chopped pecans. Pour into greased muffin tin and bake for 20 minutes at 350 degrees. Makes 12 servings.
Nutrition Information: Calories: 187; Protein: 5 g; Carbs: 29 g; Fiber: 4 g; Sugar: 12 g; Total fat: 6 g; Saturated fat: 1 g; Sodium: 142 mg
CREAMY WEEKNIGHT MACARONI AND CHEESE
This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Just as quick as the boxed variety, this creamy macaroni and cheese skirts the traditional butter and flour roux with assistance from cream cheese. While the cream cheese adds an important lusciousness, it doesn’t do the macaroni and cheese any favors when it comes to its flavor, so it’s important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.”
Yield: 4 servings; Time: 25 minutes
To view this online, click here.
Ingredients
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Preparation
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
GRASSHOPPER BROWNIES
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, click here.
Ingredients
For the Brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the Crème De Menthe Buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the Ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil. Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
FRESH VEGETABLE PITA PIZZA
This recipe is from Family Time, and begins, “Your kids will love this pizza-- and it's a good way for them to get their veggies.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 lb. fresh tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian seasonings, divided
2 cups shredded part-skim mozzarella cheese, divided
1 medium (2 cups) zucchini, cut in half lengthwise and thinly sliced
1/2 large (1 cup) green bell pepper, cut in half lengthwise and thinly sliced
1/4 cup thinly sliced sweet red or white onion
Directions
Preheat the oven to 425 degrees F. Core and slice the tomatoes and then cut each slice in half into half moons. Arrange the pitas on 2 baking sheets and brush each one with oil. Divide the tomato slices among the pitas and then sprinkle with Parmesan cheese and half the Italian seasonings. Bake for about 10 minutes, or until the tomatoes are heated and the pitas begin to crisp. Sprinkle the pizzas with half of the mozzarella cheese. Top with zucchini, green pepper, and onion. Sprinkle with the remaining mozzarella and Italian seasoning. Bake for another 10 minutes or until cheese is melted and vegetables are crisp-tender. Serve with crushed red pepper flakes and additional Parmesan cheese, if desired.
Friday, June 8, 2018
Friday Recipes
It's Friday, time to get ready for the weekend. If you're like me, you have several ideas of what to do this weekend. Hopefully, you'll accomplish more of your weekend to-do list than I usually do.
No matter how much we get done over the weekend, we still have to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Peach Ice Cream and Vegetable Shepherd's Pie. Enjoy!
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
To view this online, click here.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
PEACH ICE CREAM
This is from Julia Reed in The New York Times cooking e-newsletter. Julia wrote, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Yield: 1 1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing.
This was featured in “Food; Frozen Assets” and can be viewed online here.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
BUTTERSCOTCH PEACHES
This is from Celia Barbour in The New York Times cooking e-newsletter. Celia wrote, “I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.” Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Ode to the Peach: A Cook Baffled, and Then at Peace” and can be viewed online here.
Ingredients
6 medium or 5 large ripe peaches
4 tablespoons unsalted butter
1/2 cup cream
1/2 cup sugar
1 tablespoon honey
Pinch of salt
3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract
Vanilla ice cream
Almond biscotti, gingersnaps or other cookies
Preparation
Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe.print.html?oc=linkback
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
No matter how much we get done over the weekend, we still have to eat. Here are six yummy vegetarian recipes to help you through the weekend, including Peach Ice Cream and Vegetable Shepherd's Pie. Enjoy!
PATATAS BRAVAS
This is from page 48 of the March 2010 issue of Vegetarian Times. It begins, “Patatas bravas means ‘fierce potatoes,’ and hot smoked Spanish paprika gives the sauce for this roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.” This vegan, gluten-free recipe serves 6.
To view this online, click here.
1 1/2 lb. red potatoes, cut into 1-inch-thick wedges
3 Tbs. olive oil, divided
3 tsp. minced garlic, divided
1 tsp hot smoked paprika, or more to taste
3/4 cup canned crushed tomatoes
Preheat oven to 425 degrees F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant. Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer 10 minutes. Serve potatoes with sauce.
Per 1-cup serving: 172 cal; 3 g protein; 7 g total fat (less than 1 g saturated fat); 23 g carb; 0 mg chol; 49 mg sodium; 2 g fiber; less than 1 g sugars
PEACH ICE CREAM
This is from Julia Reed in The New York Times cooking e-newsletter. Julia wrote, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Yield: 1 1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing.
This was featured in “Food; Frozen Assets” and can be viewed online here.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
BUTTERSCOTCH PEACHES
This is from Celia Barbour in The New York Times cooking e-newsletter. Celia wrote, “I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.” Yield: 4 to 6 servings; Time: 1 hour.
This was featured in “Ode to the Peach: A Cook Baffled, and Then at Peace” and can be viewed online here.
Ingredients
6 medium or 5 large ripe peaches
4 tablespoons unsalted butter
1/2 cup cream
1/2 cup sugar
1 tablespoon honey
Pinch of salt
3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract
Vanilla ice cream
Almond biscotti, gingersnaps or other cookies
Preparation
Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
TOMATO AND MINT TABBOULEH
Yield: 12 side-dish servings
Source: The All New Good Housekeeping Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/695.shtml
Ingredients
1-1/2 cups bulgur wheat
1/4 cup fresh lemon juice
1-1/2 cups boiling water
1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
3 green onions, chopped
3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.
To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
From the October 2013 issue of Vegetarian Times, page 76. The recipe starts off, "Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving." Serves 8.
To view this online, click here.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe.print.html?oc=linkback
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
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