It's finally Friday. Here are six yummy recipes to help you through the weekend, including Creamy Broccoli Soup and Easy Whole Wheat Vegetarian Spinach Lasagna. Enjoy!
NO-BAKE FRENCH SILK OREO PIE
This comes from Stephanie on her site Girl Versus Dough. If you've never checked out the site, I highly recommend doing so. Go ahead, I'll wait...
Prep Time: 2 hours 30 minutes; Cook Time: 5 minutes; Total Time: 2 hours 35 minutes; Yields: 8 servings
To view this on Stephanie’s site, click here.
Ingredients
For the crust:
25 Oreo cookies
5 tablespoons butter, melted
For the filling:
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate, plus more for topping
1/3 cup butter, softened
1 1/2 cups heavy cream
1/4 cup powdered sugar
4-6 Oreo cookies, crumbled, for topping
Directions
Make the crust: Add Oreo cookies to food processor. Process cookies to fine crumb (alternatively, you can place the cookies in a resealable plastic bag and bang/roll with a rolling pin to a fine crumb). Transfer cookies to a medium bowl. Add butter. Stir mixture with fork until well combined.
Press crumb mixture evenly into bottom and sides of 9-inch pie plate. Refrigerate at least 30 minutes.
Meanwhile, in small saucepan over medium heat, whisk sugar and eggs until mixture reads 160 degrees F with an instant-read thermometer. Remove from heat; stir in baking chocolate until smooth. Cool slightly, about 5 minutes, then stir in butter until melted. Cool mixture until just warm, stirring occasionally.
In large bowl, beat heavy cream with electric hand mixer until soft peaks form. Add powdered sugar; beat mixture until stiff peaks form.
Carefully fold half of whipped cream into cooled chocolate mixture. Pour filling into chilled pie crust. Cover and refrigerate at least 2 hours to set. Cover bowl with remaining whipped cream and refrigerate until ready to serve.
When ready to serve, spoon and spread whipped cream in a heap on top of chilled pie. Garnish with grated extra baking chocolate and crumbled Oreo cookies. Store leftovers covered in refrigerator.
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
SWANSON® RISOTTO
This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.
Note: The recipe originally called for chicken broth, but I've changed it to use vegetable broth.
Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6
Ingredients
1 cup uncooked regular long-grain white rice OR Arborio Rice
1 clove garlic, minced
4 cups Swanson® Vegetable Broth
Generous dash pepper
1 tbsp. grated Parmesan cheese
Directions
Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.
Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.
Add pepper and cheese.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
Friday, March 27, 2020
Thursday, March 26, 2020
Desserts
I want something snacky!
Who hasn't thought that occasionally? And when you're stressed, it's that much easier to want something a little snacky. With that in mind, here are six dessert recipes to help you through the day, including Chocolate Chip Cheesecake and Salted Chocolate Pudding With Whipped Sour Cream. Enjoy!
BOSTON CREAM DOUGHNUTS
This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you’ll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.”
Time: About 3 hours, mostly unattended; Yield: About 1 dozen
This was featured in “Time to Make the Doughnuts,” and can be viewed online at https://cooking.nytimes.com/recipes/1017066-boston-cream-doughnuts.
Ingredients
For the Doughnuts
1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl
For the Glaze
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla
For the Pastry Cream
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
a pinch of salt
2 eggs
2 cups cream
2 tablespoons softened unsalted butter
2 teaspoons vanilla
Preparation
For the Doughnuts
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
For the Glaze
For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
For the Pastry Cream Filling
Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)
HOMEMADE BAKLAVA
This was in the September 2009 issue of Vegetarian Times, page 55. It begins, “This classic Greek sweet may look tricky to make, but it’s as easy as a kid’s craft project. Crispy layers are produced by brushing melted butter between sheets of phyllo dough. Don’t worry about making each layer perfect—uneven ends and tears will be hidden in the final outcome.” Makes 32 servings.
To view this online, click here.
Ingredients
Baklava
12 oz. pistachios, walnuts, or almonds
1/3 cup sugar
1 1/2 tsp. ground cinnamon
1 16-oz. pkg. phyllo dough, thawed
10 oz. (21/2 sticks) unsalted butter, melted
Honey Syrup
3/4 cup sugar
3/4 cup honey
Preparation
To make Baklava: Preheat oven to 350°F. Spread nuts on baking sheet, and toast in oven 6 minutes. Cool.
Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped. Set aside.
Brush 13- x 9-inch metal baking pan with butter. Line with 2 phyllo sheets; brush phyllo with butter. Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with remaining one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter. Chill 10 minutes.
Preheat oven to 350°F. Cut Baklava into 16 squares with knife. Cut each square into 2 triangles, or for larger dessert-size serving, leave in squares. Bake 30 to 40 minutes, or until top is golden brown.
To make Honey Syrup: Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened. Remove lemon zest, and pour syrup over hot Baklava. Cool on wire rack.
To serve: recut triangles or squares with knife, and remove from pan. Store covered at room temperature.
CHOCOLATE CHIP CHEESECAKE
This is from that infamous long-since-forgotten emailing list, and begins, “Chocolate chips dot this creamy, luscious cheesecake. A winning dessert that will please the eyes as well as the tastebuds.”
Prep Time: 20 minutes; Cooking Time: 1 hour; refrigeration time: 2 hours; Serves: 14
Ingredients
1 1/2 cups chocolate sandwich cookies (about 15), crushed
2 tablespoons butter or margarine, melted
1 package (12-oz) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 package (8-oz.) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F.
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remainingmorsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM
This is from Alison Roman at The New York Times cooking e-newsletter. Alison wrote, “A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.”
Time: 45 minutes, plus 3 hours’ chilling
This was featured in “Desserts That Bring the Party, but Not the Fuss”, and can be viewed online at https://cooking.nytimes.com/recipes/1020708-salted-chocolate-pudding-with-whipped-sour-cream.
Ingredients
For the Pudding:
8 ounces bittersweet chocolate (65 to 70 percent), finely chopped
3 cups heavy cream
3 cups whole milk
1/3 cup cocoa powder
1 1/2 cups granulated sugar
6 large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla extract (optional)
For Assembly:
3 cups heavy cream
3/4 cup confectioners’ sugar
3 cups sour cream
12 ounces thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers
Flaky sea salt
Preparation
Make the pudding: Place chocolate in a large bowl; set aside.
Heat heavy cream, milk, cocoa powder and 3/4 cup granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
In a large bowl, whisk together the remaining 3/4 cup granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners’ sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish — the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.
LEMON SORBET
This last recipe from the infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
Who hasn't thought that occasionally? And when you're stressed, it's that much easier to want something a little snacky. With that in mind, here are six dessert recipes to help you through the day, including Chocolate Chip Cheesecake and Salted Chocolate Pudding With Whipped Sour Cream. Enjoy!
BOSTON CREAM DOUGHNUTS
This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream. The only specialty tool you’ll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.”
Time: About 3 hours, mostly unattended; Yield: About 1 dozen
This was featured in “Time to Make the Doughnuts,” and can be viewed online at https://cooking.nytimes.com/recipes/1017066-boston-cream-doughnuts.
Ingredients
For the Doughnuts
1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl
For the Glaze
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla
For the Pastry Cream
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
a pinch of salt
2 eggs
2 cups cream
2 tablespoons softened unsalted butter
2 teaspoons vanilla
Preparation
For the Doughnuts
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
For the Glaze
For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
For the Pastry Cream Filling
Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)
HOMEMADE BAKLAVA
This was in the September 2009 issue of Vegetarian Times, page 55. It begins, “This classic Greek sweet may look tricky to make, but it’s as easy as a kid’s craft project. Crispy layers are produced by brushing melted butter between sheets of phyllo dough. Don’t worry about making each layer perfect—uneven ends and tears will be hidden in the final outcome.” Makes 32 servings.
To view this online, click here.
Ingredients
Baklava
12 oz. pistachios, walnuts, or almonds
1/3 cup sugar
1 1/2 tsp. ground cinnamon
1 16-oz. pkg. phyllo dough, thawed
10 oz. (21/2 sticks) unsalted butter, melted
Honey Syrup
3/4 cup sugar
3/4 cup honey
Preparation
To make Baklava: Preheat oven to 350°F. Spread nuts on baking sheet, and toast in oven 6 minutes. Cool.
Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped. Set aside.
Brush 13- x 9-inch metal baking pan with butter. Line with 2 phyllo sheets; brush phyllo with butter. Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Sprinkle with remaining one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total). Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter. Chill 10 minutes.
Preheat oven to 350°F. Cut Baklava into 16 squares with knife. Cut each square into 2 triangles, or for larger dessert-size serving, leave in squares. Bake 30 to 40 minutes, or until top is golden brown.
To make Honey Syrup: Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened. Remove lemon zest, and pour syrup over hot Baklava. Cool on wire rack.
To serve: recut triangles or squares with knife, and remove from pan. Store covered at room temperature.
CHOCOLATE CHIP CHEESECAKE
This is from that infamous long-since-forgotten emailing list, and begins, “Chocolate chips dot this creamy, luscious cheesecake. A winning dessert that will please the eyes as well as the tastebuds.”
Prep Time: 20 minutes; Cooking Time: 1 hour; refrigeration time: 2 hours; Serves: 14
Ingredients
1 1/2 cups chocolate sandwich cookies (about 15), crushed
2 tablespoons butter or margarine, melted
1 package (12-oz) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 package (8-oz.) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F.
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remainingmorsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
SALTED CHOCOLATE PUDDING WITH WHIPPED SOUR CREAM
This is from Alison Roman at The New York Times cooking e-newsletter. Alison wrote, “A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.”
Time: 45 minutes, plus 3 hours’ chilling
This was featured in “Desserts That Bring the Party, but Not the Fuss”, and can be viewed online at https://cooking.nytimes.com/recipes/1020708-salted-chocolate-pudding-with-whipped-sour-cream.
Ingredients
For the Pudding:
8 ounces bittersweet chocolate (65 to 70 percent), finely chopped
3 cups heavy cream
3 cups whole milk
1/3 cup cocoa powder
1 1/2 cups granulated sugar
6 large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla extract (optional)
For Assembly:
3 cups heavy cream
3/4 cup confectioners’ sugar
3 cups sour cream
12 ounces thin wafer cookies, such as gingerbread, vanilla wafers or chocolate wafers
Flaky sea salt
Preparation
Make the pudding: Place chocolate in a large bowl; set aside.
Heat heavy cream, milk, cocoa powder and 3/4 cup granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
In a large bowl, whisk together the remaining 3/4 cup granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners’ sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish — the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.
LEMON SORBET
This last recipe from the infamous long-since-forgotten emailing list. Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
Wednesday, March 25, 2020
Lasagna
I love lasagna. The layers of noodles, tomato-y sauce (usually), all that cheese - what's not to love?
If you love lasagna as much as I do, today's post should help you fix dinner. Check out Al Roker's Vegetable Lasagna, the Taco Zucchini Lasagna, or any of the other lasagna recipes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions and garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
SUPER GOOD LASAGNA
This is from that infamous long-since-forgotten emailing list. Serves: 8-12; Preparation time: 30 minutes
Ingredients
1 eggplant
1 box lasagna pasta (I used 12 pieces)
1-2 10 oz. packages spinach, thawed and drained
1 jar of your favorite spaghetti sauce (I used Ragu)
10 (or more/less) mushrooms, chopped
1 large onion, chopped
1 bell pepper, chopped
vegetable crumbles (ground beef substitute)
dab of vegan margarine (optional)
olive oil for cooking
1 tub vegan cream cheese (Tofutti Better Than Cream Cheese)
Directions
Prepare the eggplant by cutting into thin (1/4 in or about 1 cm thick) long wise. Peel. It is much easier to peel after it has been cut. All you do is lay each piece flat side down and run the knife along the edges! Saute each piece in a bit of olive oil until easily pierced with a fork. Set aside to cool. This can be done the day before, it takes a while to cook fully.
Saute the chopped mushrooms, onion, bell peppers, and the veggie crumbles until tender. Set aside.
Meanwhile, boil and drain your pasta, set aside.
Mix spinach and tofutti cream vegan cheese (room temperature) together until creamy. You may have to microwave it for a few seconds to soften. You can also add a dab of vegan margarine and some salt.
Assembly: Coat bottom of large baking pan with spaghetti sauce. Layer 3-4 noodles, then some mushroom-pepper mixture, then a few slices of eggplant, then some spinach mix, top with spaghetti sauce. Repeat. Make sure you have noodles on top. Cover liberally with more spaghetti sauce (you won't use the whole jar). Cook at 350 degrees for about 30 min or until sauce on top is thick.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
If you love lasagna as much as I do, today's post should help you fix dinner. Check out Al Roker's Vegetable Lasagna, the Taco Zucchini Lasagna, or any of the other lasagna recipes. Enjoy!
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Directions
Brown onions and garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
AL ROKER’S VEGETABLE LASAGNA
This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”
Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna
To view this online, click here.
Ingredients
Sauce
2 tablespoons olive oil
1 zucchini, medium dice
1 small yellow squash, medium dice
1 medium yellow onion, medium dice
1 medium red bell pepper, medium dice
Salt and pepper, to taste
4 cloves garlic, minced
4 cups marinara sauce
3 tablespoons chopped basil
1 pinch red pepper flakes
Lasagna
32 ounces whole milk ricotta cheese
2 eggs
1 pound dry lasagna noodles, cooked according to packaging
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Preparation
For the sauce:
Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.
For the lasagna:
While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
SUPER GOOD LASAGNA
This is from that infamous long-since-forgotten emailing list. Serves: 8-12; Preparation time: 30 minutes
Ingredients
1 eggplant
1 box lasagna pasta (I used 12 pieces)
1-2 10 oz. packages spinach, thawed and drained
1 jar of your favorite spaghetti sauce (I used Ragu)
10 (or more/less) mushrooms, chopped
1 large onion, chopped
1 bell pepper, chopped
vegetable crumbles (ground beef substitute)
dab of vegan margarine (optional)
olive oil for cooking
1 tub vegan cream cheese (Tofutti Better Than Cream Cheese)
Directions
Prepare the eggplant by cutting into thin (1/4 in or about 1 cm thick) long wise. Peel. It is much easier to peel after it has been cut. All you do is lay each piece flat side down and run the knife along the edges! Saute each piece in a bit of olive oil until easily pierced with a fork. Set aside to cool. This can be done the day before, it takes a while to cook fully.
Saute the chopped mushrooms, onion, bell peppers, and the veggie crumbles until tender. Set aside.
Meanwhile, boil and drain your pasta, set aside.
Mix spinach and tofutti cream vegan cheese (room temperature) together until creamy. You may have to microwave it for a few seconds to soften. You can also add a dab of vegan margarine and some salt.
Assembly: Coat bottom of large baking pan with spaghetti sauce. Layer 3-4 noodles, then some mushroom-pepper mixture, then a few slices of eggplant, then some spinach mix, top with spaghetti sauce. Repeat. Make sure you have noodles on top. Cover liberally with more spaghetti sauce (you won't use the whole jar). Cook at 350 degrees for about 30 min or until sauce on top is thick.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
Tuesday, March 24, 2020
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Summer Minestrone with Fresh Basil and Blackberry Cobbler. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
SUMMER MINESTRONE WITH FRESH BASIL
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”
Yield: 6 to 8 servings; Time: 1 hour 20 minutes.
This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.
Ingredients
For the Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)
Freshly grated Parmesan for garnish
Preparation
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
BLACKBERRY COBBLER
This comes from Delish, and begins, “Summer is calling.”
Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.
To view this online, click here.
Ingredients
For the Blackberry Filling:
6 c. blackberries
1/2 c. sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
For the Cobbler
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. Butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.
Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.
Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.
Brush dough with egg wash and sprinkle with coarse sugar.
Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.
Let cool 10 minutes before serving with vanilla ice cream.
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
SUMMER MINESTRONE WITH FRESH BASIL
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”
Yield: 6 to 8 servings; Time: 1 hour 20 minutes.
This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.
Ingredients
For the Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)
Freshly grated Parmesan for garnish
Preparation
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
EASY RASPBERRY BROWNIES
This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”
Ingredients
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Directions
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
BLACKBERRY COBBLER
This comes from Delish, and begins, “Summer is calling.”
Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.
To view this online, click here.
Ingredients
For the Blackberry Filling:
6 c. blackberries
1/2 c. sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
For the Cobbler
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. Butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.
Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.
Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.
Brush dough with egg wash and sprinkle with coarse sugar.
Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.
Let cool 10 minutes before serving with vanilla ice cream.
Taco Tuesday
It's time for another Taco Tuesday. Yum! Today's offerings include Veggie Tacos with Avocado Tomatillo Salsa and Smoky Sweet Potato & Black Bean Tacos. Enjoy!
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
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
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
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
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
SMOKY SWEET POTATO AND BLACK BEAN TACOS
This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)
This recipe makes 8 tacos; Total Time: 35 minutes.
To view this online, click here.
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 (15 ounce) can of black beans, drained and rinsed
8 flour tortillas, warmed
1 cup freshly grated manchego cheese
fresh cilantro for topping
lime wedges
Chipotle Lime Crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt
Directions:
Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
JAMAICAN CURRIED TEMPEH TACOS
This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.
To view this online, click here.
Ingredients:
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
Instructions:
Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.
Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g
Monday, March 23, 2020
Monday
It's the beginning of what should be a work-week, with life a little strange. Hopefully, you and your family are well. (We're okay here.) In the meantime, here are six yummy recipes to help you through the week, including Vegetable Shepherd's Pie and Mexican Quiche. Enjoy!
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
BANANA PUDDING
This comes from the January/February 2013 issue of Vegetarian Times, page 48. It starts off, "Coconut milk beverage adds a hint of sweet flavor to this classic dessert." Serves 8.
To view this online, click here.
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
MORGAN’S VEGGIE PATTIES
This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.
Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate
To view this online, click here.
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
CHICKPEA TIKKA MASALA
This is from the March 2014 issue of Vegetarian Times, page 24, and begins, “This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.” Serves 4 in 30 minutes or less.
This can be viewed online here.
1 Tbs. vegetable oil
1/2 medium onion, diced
1 Tbs. garam masala
1 Tbs. tomato paste
2 tsp. grated fresh ginger
1 serrano chile, minced
2 15-oz. cans chickpeas, rinsed and drained
1 28-oz. can crushed tomatoes
1/2 cup low-fat Greek-style yogurt
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Sauté 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.
nutritional information Per 1 1/2-cup serving: Calories: 328; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 2 mg; Sodium: 582 mg; Fiber: 5 g; Sugar: 11 g; Gluten-Free
VEGETABLE SHEPHERD'S PIE
This came from the Food Network's Magazine several years ago.
Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings
Ingredients
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)
Directions
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
BANANA PUDDING
This comes from the January/February 2013 issue of Vegetarian Times, page 48. It starts off, "Coconut milk beverage adds a hint of sweet flavor to this classic dessert." Serves 8.
To view this online, click here.
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage, such as Silk, divided
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
nutritional information Per 1-cup serving: Calories: 216; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 4 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 23 g; Vegan
Friday, March 20, 2020
Friday Recipes
It's finally Friday. Yay!
Of course, if you're like many of us, you've already been spending more time than usual at home, and beginning to go stir-crazy. What I'm doing is trying to use the mindset that a weekend means the end of one more week to get closer to the end of the pandemic. Yes, there are times I get stressed with all the news...but here's to hopefully getting better.
In the meantime, here are six recipes to help you through the weekend, including Herbed Carrot Soup and Chocolate Guinness Cake. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Of course, if you're like many of us, you've already been spending more time than usual at home, and beginning to go stir-crazy. What I'm doing is trying to use the mindset that a weekend means the end of one more week to get closer to the end of the pandemic. Yes, there are times I get stressed with all the news...but here's to hopefully getting better.
In the meantime, here are six recipes to help you through the weekend, including Herbed Carrot Soup and Chocolate Guinness Cake. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
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