It's more than half-way through October. Somehow, it really doesn't seem possible.
Here are today's six recipes to help you start off the week just right, including French Lentil Soup with Roasted Tomatoes and Peppers and a lovely Pumpkin Spice Latte (because, after all, it is October). Enjoy!
PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC
This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.
To view this online, click here.
Ingredients
10 cloves garlic
3/4 lb. ripe plum tomatoes
1/3 cup chopped fresh basil
1 Tbs. capers
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 lb. rice pasta or whole-wheat pasta
Preparation
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
CARROT CAKE
This comes from Alton Brown of the Food Network show Good Eats.
Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy
To view this online, click here.
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
PUMPKIN SPICE LATTE
This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.
Ingredients
1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)
2 tablespoons of pure pumpkin puree (organic is best)
dash of pumpkin pie spice
natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)
dash of alcohol-free vanilla extract
4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)
Directions
Brew your coffee if you haven’t already.
Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.
Let the mixture warm on the stove for a minute or two just until the milk is warm.
Pour into a large coffee mug, add the coffee and stevia, and stir together.
Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.
Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.
Monday, October 21, 2019
Friday, October 18, 2019
Friday Recipes
It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Walnut-Stuffed Eggplant and Chocolate Bean Cupcakes. Enjoy!
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
WALNUT-STUFFED EGGPLANT
This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.
To view this online, click here.
Ingredients
3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)
Preparation
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.
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
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
COCONUT RED CURRY WITH TOFU
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”
Yield: Serves 4; Time: 30 minutes
This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.
Ingredients
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Preparation
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
CRANBERRY PUMPKIN BREAD
This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.
Ingredients
3 1/2 cups flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute or egg whites
1 can whole berry cranberry sauce
1 can pumpkin
1/3 cup applesauce applesauce
1 tablespoon grated orange peel
2 tablespoons chopped nuts, optional
Directions
Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.
Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.
Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.
WALNUT-STUFFED EGGPLANT
This was in the September 2009 issue of Vegetarian Times, page 52. It begins, “These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.” Makes 6 servings.
To view this online, click here.
Ingredients
3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)
Preparation
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.
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
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1 1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
Thursday, October 17, 2019
Cast Iron Skillet Recipes
For years, I'd heard others gush over the joys of cast iron skillet, and wondered what all the fuss was about. Then, several years ago, I broke down and bought one. Wow! If you're cooking anything that you might want a little bit of a crust on – veggie burgers (or hamburgers, if you're so inclined), corn bread, what-have-you – then nothing beats a cast iron skillet.
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes, including Cheddar-Tarragon Cornbread and Deep-Dish Skillet Pizza. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, even before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Ingredients
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Directions
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Ingredients
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
Directions
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from Country Living, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
Ingredients
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Directions
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
While wandering through TheKitchn's website, I found two extremely helpful articles dealing with cast iron skillets. The first one, titled “How To Season a Cast Iron Skillet”, shows how to season your cast iron skillet before using it. The second article, which is also extremely helpful, is titled “How to Restore a Rusty Cast Iron Skillet”.
There's also a third article to read through if you're wondering whether to buy a cast iron skillet, especially if you're worried about using one. I'd wondered if I could cook certain foods in a cast iron skillet, or how to use one. Check out “5 Myths of Cast Iron Cookware”. Finally, one last link to check out from The Kitchn: 35 Ways to Love Your Cast Iron Skillet. Tips and recipes for using your cast iron skillet.
And now for today's six vegetarian recipes, including Cheddar-Tarragon Cornbread and Deep-Dish Skillet Pizza. Enjoy!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies [see Note] in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.”
Note: I've omitted the anchovies in the ingredient list...Never liked 'em, even before I was a vegetarian. Since they were listed as optional, I've left them out. If you want to check out the recipe with the anchovies included, you can follow the link (posted in just a minute...) and view it there.
Time for this recipe is about 2 hours; makes 2 main course servings, or 4 to 6 side dish servings. To view this online, click here.
Ingredients
FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt
FOR THE SAUCE:
1/3 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper
Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Ingredients
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Directions
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
DEEP-DISH SKILLET PIZZA
This also comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Ingredients
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
Directions
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
CHEDDAR-TARRAGON CORNBREAD
This comes from Country Living, and begins, “Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Moderate: Yield: 6 slices.
To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3349/cheddar-tarragon-cornbread-recipe/.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 stick unsalted butter
1 c. Buttermilk
2 large eggs
4 oz. sharp Cheddar
1 tsp. chopped fresh tarragon
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home. This can also be found in my e-cookbook, Off The Wall Cooking.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
SPINACH FRITTA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
Ingredients
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Directions
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Wednesday, October 16, 2019
Brownies
If you're looking for something chocolatey, and almost cake-like (without it being cake), then brownies fits the bill. Check out Katherine Hepburn's Brownies (yes, Katherine Hepburn's Brownies), the Grasshopper Brownies, or Espresso Brownies, or any of the other yummy brownies in today's post. Enjoy!
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
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.
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.
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
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.
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
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.
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.
DOUBLE CHOCOLATE BROWNIES
This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”
Recipe Yield: Yield: 16 brownies
Source: Equal
Recipe and image appear courtesy of Equal.
View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.
Ingredients
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup Equal Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Optional: Chopped Walnuts
* May substitute 24 packets Equal sweetener
Directions
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 starch, 1 fat
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.
Tuesday, October 15, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hungarian Cabbage with Noodles and Frozen Berry-Banana Cream Pops. Enjoy!
VEGETARIAN MAPO TOFU
This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.
Ingredients
8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish
Directions
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski orhałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1 1/2 cups plain, fat-free yogurt
1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGAN LASAGNA
This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.
To view this online, click here.
Ingredients
Tomato Sauce
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 6-oz. can tomato paste
3 28-oz. cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Lasagna
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 16-oz. pkg. firm tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Preparation
To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.
Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.
Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.
Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.
Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.
VEGETARIAN MAPO TOFU
This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.
Ingredients
8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
1/2 cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish
Directions
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.
HOME-STYLE GINGERBREAD
This was originally from about.com, which has changed to dotdash.com. I've checked around, and can't locate this recipe on any of their channels; if anyone happens to find it there, please let me know!
This recipe began, “This wonderful ginger and cinnamon-scented cake is sure to bring a smile to your face, and it's the perfect dessert for a cold winter weekend. Top this warm gingerbread with a generous dollop of fresh sweetened whipped cream and sprinkle with a little cinnamon.”
Ingredients
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
Grease & flour 9-inch square baking pan or spray with baking spray with flour. Heat oven to 325°. Combine all ingredients in mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape sides of the bowl & increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.
Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.
This gingerbread freezes well: cut into squares and wrap individually. Thaw & warm in the microwave just before serving.
HUNGARIAN CABBAGE WITH NOODLES
This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.
“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or
“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.
Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings
To view this online, click here.
Ingredients
1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt (to taste)
Freshly ground black pepper (to taste)
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)
Directions
Gather the ingredients.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Serve and enjoy!
Recipe Variations
Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.
More Hungarian Noodle Recipes
Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.
Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.
More About Hungarian Noodles
Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.
Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.
Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.
When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.
No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1 1/2 cups plain, fat-free yogurt
1 1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGAN LASAGNA
This was in the October 1997 issue of Vegetarian Times, and posted online on May 10, 2017. It begins, “The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.” Makes 12 servings.
To view this online, click here.
Ingredients
Tomato Sauce
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 6-oz. can tomato paste
3 28-oz. cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Lasagna
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 16-oz. pkg. firm tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Preparation
To make Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.
Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.
Preheat oven to 400°F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.
Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.
Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.
Taco Tuesday
It's time for another Taco Tuesday. This week's offerings include Veggie Tacos with Avocado Tomatillo Salsa and Crunchy Black Bean Taco. Enjoy!
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
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.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
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.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
Monday, October 14, 2019
Monday Recipes
It's Monday, time to get ready for work, school, or whatever your week brings. Here, to help you start your week off right, are today's six recipes, including French Lentil Soup with Roasted Tomatoes and Peppers and Chocolate Peppermint Bars. Enjoy!
BANANA MUFFINS WITH TART LEMON ICING
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
Servings: 18, 1 muffin per serving, Points: 3
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.
EASY BREADED TOFU NUGGETS
This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.
“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.
“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.
“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”
Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings
To view this online, click here.
Ingredients
1 block tofu (firm or extra-firm, well pressed)
1/3 cup soy milk (or another non-dairy milk substitute)
2 tablespoons mustard
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley (or Italian seasoning)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
3 tablespoons high-heat vegetable oil (or coconut oil)
Directions
Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.
Press the Tofu
Gather the ingredients.
Remove the tofu from its package.
Pat the block of tofu dry and place it in between two layers of paper towels.
Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.
Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.
Prep the Tofu
Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).
In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.
Place the panko breadcrumbs in a separate bowl.
Pan-Fry the Tofu
Heat the oil in a frying pan on medium-high heat.
Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.
Add it to the pan and repeat the process.
Fry the pieces of tofu, turning them often, until golden brown on all sides.
Serve and enjoy!
Bake the Tofu
For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.
Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.
Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
JOLLOF RICE
This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.”
Note: Okay, this is me writing. Obviously, for this blog, I'm adding that, if you're a vegetarian (like I am), you might not be serving this with any meat. But that said, it would be fantastic with any vegetarian stews or chilis, anything that you might otherwise serve over noddles, rice, crackers, etc.
Yield: 8 to 10 servings; Time: 1 1/2 hours
This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020288-jollof-rice.
Ingredients
For the Obe Ata:
1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil
For the Jollof Rice:
1/2 cup canola or other neutral oil
2 medium red onions, peeled, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika (optional)
3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1 1/4 pounds)
5 fresh thyme sprigs
1 fresh bay leaf
Kosher salt and freshly ground black pepper
2 cups vegetable stock
Preparation
Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC
This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.
To view this online, click here.
Ingredients
10 cloves garlic
3/4 lb. ripe plum tomatoes
1/3 cup chopped fresh basil
1 Tbs. capers
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 lb. rice pasta or whole-wheat pasta
Preparation
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
BANANA MUFFINS WITH TART LEMON ICING
This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.
The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”
Servings: 18, 1 muffin per serving, Points: 3
Ingredients
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Directions
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.
EASY BREADED TOFU NUGGETS
This is from Jolinda Hackett, who wrote for The Spruce Eats. For this recipe, Jolinda wrote, “Fool your kids with a meat-free tofu chicken nugget dinner, reminiscent of the favorite finger food they love to dip in ketchup, barbecue sauce, or ranch dressing.
“In this recipe, extra-firm tofu is coated with a seasoned panko breadcrumb mixture. Then, just like chicken, it's baked or fried to a crispy, addicting perfection.
“If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of real chicken. Just make sure to follow the directions carefully, taking care to press the tofu before cooking for better consistency and taste. Then, decide on a cooking medium—for all-out flavor, go fried or for a low-fat preparation, go baked. Whatever way you choose, tofu (not) chicken nuggets make a perfect snack or dinner for picky kids and vegan eaters alike.
“Like most tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to expel additional moisture so that it can absorb the seasonings for better flavor. It also helps the tofu retain its shape during the cooking process.”
Total: 70 mins; Prep: 45 mins; Cook: 25 mins; Yield: 4 servings
To view this online, click here.
Ingredients
1 block tofu (firm or extra-firm, well pressed)
1/3 cup soy milk (or another non-dairy milk substitute)
2 tablespoons mustard
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley (or Italian seasoning)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
3 tablespoons high-heat vegetable oil (or coconut oil)
Directions
Note: while there are multiple steps to this recipe, these vegan nuggets are broken down into workable categories to help you better plan for preparation and baking.
Press the Tofu
Gather the ingredients.
Remove the tofu from its package.
Pat the block of tofu dry and place it in between two layers of paper towels.
Place a small cutting board (or flat-surfaced item) and a weight— like a pot or a brick—on top of the tofu.
Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.
Prep the Tofu
Once your tofu is pressed, slice it into 1-inch cubes or nuggets (about the size of a frozen chicken nugget).
In a wide, shallow bowl, whisk together the soy milk, mustard, nutritional yeast, and spices until smooth.
Place the panko breadcrumbs in a separate bowl.
Pan-Fry the Tofu
Heat the oil in a frying pan on medium-high heat.
Take one piece of tofu and dip it in the liquid mixture. Then carefully dip it in the breadcrumbs until well coated.
Add it to the pan and repeat the process.
Fry the pieces of tofu, turning them often, until golden brown on all sides.
Serve and enjoy!
Bake the Tofu
For a low-fat alternative cooking method, bake your tofu nuggets on a prepared baking sheet.
Preheat your oven to 350 F and then bake the tofu for 25 minutes, turning once, until golden brown.
Serve your vegetarian tofu nuggets with ketchup, barbecue sauce, or Sriracha hot sauce and enjoy.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
JOLLOF RICE
This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.”
Note: Okay, this is me writing. Obviously, for this blog, I'm adding that, if you're a vegetarian (like I am), you might not be serving this with any meat. But that said, it would be fantastic with any vegetarian stews or chilis, anything that you might otherwise serve over noddles, rice, crackers, etc.
Yield: 8 to 10 servings; Time: 1 1/2 hours
This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020288-jollof-rice.
Ingredients
For the Obe Ata:
1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil
For the Jollof Rice:
1/2 cup canola or other neutral oil
2 medium red onions, peeled, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika (optional)
3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1 1/4 pounds)
5 fresh thyme sprigs
1 fresh bay leaf
Kosher salt and freshly ground black pepper
2 cups vegetable stock
Preparation
Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC
This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.
To view this online, click here.
Ingredients
10 cloves garlic
3/4 lb. ripe plum tomatoes
1/3 cup chopped fresh basil
1 Tbs. capers
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 lb. rice pasta or whole-wheat pasta
Preparation
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
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