Brownies

When you want something kind-of cake-like (but not cake) and definitely chocolatey, nothing quite fits the bill like brownies. And really, what's not to love? They're chocolatey (yum!), cake-like (without being as work-intensive as cakes can be), don't have to be frosted (but that doesn't mean you can't frost them), and can be cut into small enough pieces to be able to grab-and-go.

That said, here are six yummy (of course) brownie recipes to help you through the day, including Katharine Hepburn's Brownies and Espresso Brownies. Enjoy!

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.

SUPERFAST FUDGE BROWNIES



This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!



8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

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.

ESPRESSO BROWNIES

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.

Ingredients

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post includes Perfect Macaroni & Cheese and Caramel Apple Cheesecake. Enjoy!

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

This, along with the Quick Fresh Tomato Sauce, was featured in “The Time Is Right to Make Tomato Sauce”, and can be viewed online here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

QUICK & EASY APPLE CRISP

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

To view this online, click here.

Ingredients

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

2 - 3 teaspoons lemon juice

1⁄4 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup flour

1 cup brown sugar

1⁄2 cup butter

vanilla ice cream or fresh whipped cream

Directions

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

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

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

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

CARAMEL APPLE CHEESECAKE

This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.

To view this online, click here.

Ingredients

1 (21 ounce) can apple pie filling, divided

1 10 inch graham cracker crust

2 (8 ounce) packages cream cheese, softened

1⁄2 cup sugar

1⁄4 teaspoon vanilla extract

2 eggs

1⁄4 cup caramel topping

12 pecan halves, plus

2 tablespoons chopped pecans

Directions

Preheat oven to 350 degrees.

Reserve 3/4 cup apple pie filling.

Spoon remaining filling into pie crust.

Beat together cream cheese, sugar and vanilla until smooth.

Add eggs and mix well.

Pour over apple filling.

Bake 35 minutes or until center is set.

Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan.

Heat, about 1 minute.

Arrange apple slices around outside edge of cheesecake.

Spoon caramel sauce onto the cheesecake and spread evenly.

Decorate with pecan halves around edge.

Sprinkle with chopped pecans.

Refrigerate until ready to serve.

GARLICKY TOFU WITH SPINACH OVER PASTA

This comes from the October 2005 issue of Vegetarian Times, and begins, “A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.” Serves 4 in 30 minutes or less.

To view this online, click here.

10 oz. whole wheat linguine

1 1/2 cups prepared pasta sauce

12 oz. baked tofu, cut into 1/2-inch cubes

6 cloves garlic, minced

10 oz. baby spinach, washed

Cook linguine according to package directions; drain.

Warm pasta sauce in pot over medium-low heat.

Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.

Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.

Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.

nutritional informatio Per SERVING: Calories: 506; Protein: 28 g; Total Fat: 15 g; Saturated Fat: 3 g; Carbohydrates: 70 g; Sodium: 847 mg; Fiber: 18 g; Sugar: 8 g; Vegan

PERFECT MACARONI AND CHEESE

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.” Prep Time: 20 minutes; Cook Time: 30 minutes; Cook Macaroni: 8 minutes; Total Time: 58 minutes; Yield: Serves 4 to 6.

To view this online, click here.

Ingredients

8 ounces macaroni

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup half-and-half or light cream

1 cup milk

1 teaspoon Dijon mustard or a spicy brown mustard

2 1/2 to 3 cups shredded Cheddar cheese

1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter

Preparation

Heat oven to 375°. Grease a 2-quart baking dish.

Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.

In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese.

Continue cooking, stirring, until cheese is melted.

Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.

Scatter the buttered bread crumbs evenly over the cheese layer.

Bake for about 25 minutes, until lightly browned and bubbly.

Taco Tuesday

It's time for another Taco Tuesday. Yay! Today's six recipes include Loaded Guacamole Vegetarian Tacos and Tasty Black Beans and Corn Tacos. 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!

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

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.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

1 15-oz. can black beans, drained and rinsed

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

Monday Recipes

It's Monday, time to get the week started off right. True, there were posts over the weekend (to give you ideas for the 4th of July, which falls on Wednesday), but this is usually when I start off posting for the week.

So, without any more chit-chat, here are today's six recipes, including Corn Salad, a Lemon Meringue Tart and vegan Slow-Cooker Sloppy Joes. Enjoy!

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.

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

CORN SALAD

This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”

Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.

To view this recipe online, click here.

Ingredients

4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yield: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

LEMON MERINGUE TART

This is from Kim Severson in The New York Times cooking e-newsletter. The recipe begins, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. ‘It’ll get away from you fast,’ she said.”

Yield: 10 to 12 servings; Time: 45 minutes, plus chilling and freezing.

This was featured in “An Alabama Chef and Her Beloved Desserts Hit the Big Time”, and can be viewed online here.

Ingredients

For the Tart:

1 1/2 cups all-purpose flour

2/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter (1 stick), cubed

2 egg yolks

For the Filling and Meringue:4 large eggs

1 1/4 cups granulated sugar

Zest from 2 lemons

1/2 cup plus 1 tablespoon lemon juice

1/2 cup unsalted butter (1 stick), cut into large pieces

4 ounces white chocolate, finely chopped

Preparation

In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.

Heat oven to 350 degrees.

Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.

Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.

Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.

Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.

Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.

Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

Friday Food

It's Friday of a shortened work week. Here are six yummy recipes to help you through the weekend, including Slow-Cooker Sloppy Joes and Thai Stir-Fried Vegetables with Garlic Ginger and Lime. Enjoy!

PARISIAN-STYLE SWEET CREPES

This was in the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”

Makes 8 servings, and can be viewed online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Nutella

Peanut butter

whipped cream

strawberries

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

Nutrition Information

Calories: 132; Carbohydrate Content: 25 g; Cholesterol Content: 28 mg; Fat Content: 2 g; Fiber Content: 0.5 g; Protein Content: 4 g; Saturated Fat Content: 0.5 g; Sodium Content: 168 mg;Sugar Content: 10 g

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

STRAWBERRY FOOL

This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”

Yield: 4 servings; Time: 30 minutes

The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.

Ingredients

1 pint strawberries

1/2 cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

Preparation

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

SLOW-COOKER SLOPPY JOES [VEGAN]

This recipe comes from OneGreenPlanet, and is Dairy Free and Vegan. Serves 7 – 8; Cook Time: 6 hours.

To view this online, click here.

Ingredients

3 cups textured vegetable protein

3 cups water

5 garlic cloves

1 cup Medjool dates, soaked and pitted

6 ounce can tomato paste

1 tomato, roughly chopped

2 tablespoons maple syrup

1 medium white onion, diced

1 tablespoon black strap molasses

4 tablespoons apple cider vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons mustard

3 tablespoons hot sauce

Preparation

Add water, dates, garlic cloves, tomato, and tomato paste to a high-speed blender. Blend until smooth. Next, add remaining ingredients to the blender except the textured vegetable protein and stir, or blend on low until fully incorporated.

Turn a crock pot on high. Add textured vegetable protein, blender mixture, and diced onion. Stir until protein is thoroughly coated with the blender sauce and onion. Cook on high for 4-5 hours, or on low for 6-8 hours.

THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME

This is from DARLENE SCHMIDT on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.

“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.

“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.

“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

1/4 cup shallots (finely chopped, or purple onion)

5 to 6 cloves garlic (minced or finely chopped)

1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)

1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)

1 medium-size carrot (sliced)

5 to 6 shiitake mushrooms (sliced or left in halves or quarters)

Optional: 1 small head cauliflower (cut into florets)

1 small head broccoli (cut into florets)

1 red bell pepper (sliced into strips)

2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)

1 handful fresh Thai basil (chopped)

For the Stir-Fry Sauce

2/3 cup coconut milk

2 1/2 tablespoons soy sauce

1 tablespoon fresh lime juice

1/3 to 1/2 teaspoons dried crushed chili flakes

2 1/2 teaspoons brown sugar

Directions

Make the Stir-Fry Sauce

In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.

Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).

Stir-Fry the Dish

Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.

Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).

Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.

Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.

Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

Main Course Variation

Use this sauce to make a main course dish by adding tofu/cashews.

ROASTED TOMATO AND CORN RISOTTO WITH ARUGULA BASIL PESTO

This comes from Heather Christo on The Today Show’s recipes site. The recipe begins, “Risotto is one of the most versatile recipes out there; you can add virtually any ingredients you like—from beets or red wine and bacon to zucchini or butternut squash—and create a beautiful, tasty, seasonal dish. Since this version omits the Parmesan cheese and butter typically added to risottos, it is a lighter dish, and the flavors of whatever ingredients you add really get a chance to shine. If you stir diligently, the final result will still be quite creamy. This pesto sauce features blanched garlic, arugula, and basil, which mellows the garlic flavor and gives the sauce a bright green color that doesn't turn brown like most other pestos.” Cook Time: 30 minutes; Prep Time: 20 minutes; Servings: 6 - 8.

Note: The recipe originally calls for chicken stock or vegetable stock; for this blog, I've kept it at only vegetable stock.

To view this online, click here.

Ingredients

Roasted Vegetables

1⁄4 cup raw corn kernels

2 cups cherry tomatoes

2 tablespoons olive oil

Arugula Basil Pesto

3 cloves garlic

2 cups packed fresh basil leaves

4 cups packed arugula leaves

1⁄4 cup olive oil

1⁄4 cup rice vinegar

Kosher salt

Risotto

6 cups vegetable stock

1⁄4 cup olive oil

1 yellow onion, finely diced

1 1/2 cups Arborio rice

1 cup raw corn kernels

Kosher salt

2 cups fresh arugula

1 avocado, peeled and diced

1 teaspoon olive oil

Kosher salt

Small fresh basil leaves, for garnish (optional)

Preparation

To prepare the roasted vegetables: Preheat the oven to 450º F. Line a baking sheet with parchment paper. Arrange the corn kernels and the cherry tomatoes on the baking sheet and drizzle the oil over the top.

To make the arugula basil pesto: Bring a small pot of water to a boil. Fill a bowl with ice and water. Add the garlic cloves to the boiling water. After 20 seconds, add the basil and arugula and blanch for 8 to 10 seconds. Scoop out the basil, arugula, and garlic with a large strainer and immediately plunge into the ice water.

Wring the herbs of the extra water and put them in a blender with the blanched garlic, olive oil, and vinegar. Puree on high until smooth and then season with salt. Set aside.

To make the risotto: In a medium pot, heat the vegetable stock over medium-low heat.

In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.

Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.

Start adding the hot vegetable stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the corn.

Remove from the heat and stir in the basil arugula pesto. Season with salt.

Seven minutes before the risotto is to be finished, put the tomatoes and corn in the oven and roast for 7 minutes, until sizzling and golden. The tomatoes will burst.

In a small bowl, gently toss the arugula and avocado with the olive oil and a little salt.

Spoon the risotto into bowls and top with some of the salad and roasted cherry tomatoes. Garnish with the roasted corn and some small fresh basil leaves, if desired.

Thursday Recipes

Hope your 4th of July was good. Unless I'm totally missing something, there aren't any holidays (at least here in the U.S.) until Labor Day. Siiiigh.

Here are today's six recipes to help you through the day, including Parisian-style Sweet Crêpes and Crusty Macaroni and Cheese. 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

CRUSTY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.”

Yield: 8 to 12 servings; Time: 1 hour 15 minutes.

This is featured in “THE WINTER COOK; Macaroni and Lots of Cheese” and can be viewed online here.

Ingredients

3 tablespoons butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese, coarsely grated

1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1/8 teaspoon cayenne (optional)

Salt

2/3 cup whole milk

Preparation

Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

PARISIAN-STYLE SWEET CREPES

This is from the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”

This recipe makes 8 servings, and can be found online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.

Ingredients

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)Nutella

peanut butter

butter

jam

chestnut purée

Preparation

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

SPAGHETTI WITH TOMATOES, BASIL, OLIVES AND FRESH MOZZARELLA

This is from Familytime, and begins, “Since the tomatoes here are not cooked, you’ll really notice their flavor.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 13 minutes

To view this online, click here.

Ingredients

2 pounds vine ripened tomatoes, (about 6), chopped

3/4 pound salted mozzarella cheese, cut into 1/4-inch cubes, at room temperature

1 1/4 cups chopped, fresh basil

1/2 cup halved and pitted black olives

4 teaspoons balsamic vinegar

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 pound spaghetti

1/2 cup olive oil

3 garlic cloves, minced

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Variations: Add some drained capers, chopped red onion or grated Parmesan to the pasta.

4th of July

Happy Fourth of July! Here are six vegetarian recipes to help you celebrate the holiday, including Mediterranean Veggie Burger and Baked Sweet Potato Fries. Stay safe, and...Enjoy!

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

CREAMY STRAWBERRY BASIL POPS [VEGAN]

This comes from One Green Planet, and begins, “Enjoy the longer, warmer days outdoors with a popsicle in hand to help keep you cool. Fresh, sweet strawberries and cool basil make up these delicious frozen treats. If you have a farmer's market nearby, you could probably find everything you need to make them, sans the coconut yogurt.” The recipe doesn’t say how many pops this makes, though I’m sure you could double this.

To view this online, click here.

Ingredients

1 cup strawberries

1 small bunch of basil leaves (3-5 leaves)

1/2 cup coconut yogurt

3 tablespoons maple syrup

Popsicle sticks

Preparation

Place your strawberries and basil in a blender. Blend until smooth.

Mix your 1/2 cup coconut yogurt and maple syrup together in a separate bowl.

Take your popsicle mold and begin to layer the strawberry puree and the yogurt (add a spoon of strawberry, and then a spoon of coconut yogurt, repeat.)

Insert your popsicle sticks into the pops, and place in the freezer to set for 3-4 hours.

MEDITERRANEAN VEGGIE BURGERS

This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.

To view this online, click here.

4 oz. rigatoni

1/2 cup red quinoa

7 oz. low-sodium vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

9 cloves garlic, finely chopped

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. Tomato Sauce (recipe follows)

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. canola oil for oiling patties and grill topper

Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.

Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.

nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan

TOMATO SAUCE

This comes from page 59 of the September 2014 issue of Vegetarian Times. It begins, “This basic sauce is used in soups and stews to thicken, lend color, and heighten flavors.” Makes 3 cups.

To view this online, go to http://www.vegetariantimes.com/recipe/tomato-sauce/.

2 Tbs. vegetable oil

6 cloves garlic, minced (2 Tbs.)

1 28-oz. can diced tomatoes

2 Tbs. rice wine vinegar or 2 tsp. white vinegar

1 Tbs. turbinado sugar

2 tsp. low-sodium soy sauce

1 pinch sea salt

Heat oil in medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in remaining ingredients, cover, reduce heat to medium-low, and simmer 30 minutes.

nutritional information Per 1/4-cup serving: Calories: 45; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 5 g; Cholesterol: 0 mg; Sodium: 187 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan